Only 3 ingredients to make this fantastic bread. Learn how simplicity is best! If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...
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@jeffdeez13 жыл бұрын
Love watching you work with the dough, and your relaxed voice and explanations are great. Thank you!
@HelpatHomeJim3 жыл бұрын
Thank you for sharing a whole wheat sourdough. I've been looking for this procedure. Great job!
@RGVLMR2 жыл бұрын
Incredible. Thank you so much for this!!!
@cooking32103 жыл бұрын
I really appreciate your videos. Thank you very much!
@dirtierdog Жыл бұрын
Your videos are so helpful, thank you!
@lauriesfarm2 жыл бұрын
It would be wonderful if you'd show the crumb! The bread looks fantastic. Wonderful video, thank you!
@dumitruclapon71815 ай бұрын
Thank you so much for your patience to explain every detail of the process. You are so good on teaching. I hope You make more videos
@muhammadzolfaghari9065 Жыл бұрын
Thank you 🙏🏾 so much. That was valuable lesson. It was excellent presentation.
@adoral.libertucci26473 жыл бұрын
I love all your videos and have been inspired to up my bread making game. I have incorporated the equipment and techniques. I appreciate all the details. I do always wish I could see the crumb. Its always a great moment. Thank you for this series; my bread making has improved a lot. I'm really enjoying the results and success so much.
@kingdombread-tampa29323 жыл бұрын
Glad to hear of your success. Yes, in future videos I will cut the crumb.
@joejatek22613 жыл бұрын
I'm learning a lot from your videos. Thanks for going into the details. I'll try this one soon; I'm still refining my multigrain sandwich (pan) bread. I found an easy way to acquire a nice grain mix is to purchase a multigrain hot cereal mix like BRM 6-Grain Organic, which are pretty tasty as-is.
@emmaapplegate19703 жыл бұрын
Thank you for the tutorial. I was wondering how much rise did the dough have during bulk fermentation?
@kulwantjessy36263 жыл бұрын
Great tutorial. Your calm demeanor and treatment of the dough is refreshing to watch. Just subscribed to your channel!
@kingdombread-tampa29323 жыл бұрын
Cool, wishing you many successes in baking.
@philipryan68773 жыл бұрын
thank you for your explicit detailed video I am going to try this whole wheat look brilliant and the dough looks quite easily handled
@kingdombread-tampa29323 жыл бұрын
You are so welcome! Let me know how it goes.
@philipryan68772 жыл бұрын
@@kingdombread-tampa2932 they have gone brilliant and today I have made the semolina sough dough and that's amazing
@klaskristian12 жыл бұрын
Nice video man. I u Throw in warm water when stwaming. Is there any benefit in using water in frozen form?
@tirtzaeyal86103 жыл бұрын
always enjoy your videos thank you. you did not mention the temperature of the oven for baking please do so!
@kingdombread-tampa29323 жыл бұрын
475 F / 30+ minutes
@peterdesmidt87423 жыл бұрын
Great job!
@kingdombread-tampa29323 жыл бұрын
Cool, thanks!
@bobn19442 жыл бұрын
Is it best to bake bread with a non fan assisted oven or is fan assisted Ok. Love your videos, very professionally made, subscribed. Thanks
@vantinamanley4709 Жыл бұрын
Hello! Love the videos. Will there be new videos coming?
@DANVIIL2 жыл бұрын
I love sourdough bread!
@barrychambers40473 жыл бұрын
It looks super! Is this a spring wheat? It would have been really interesting to have observed the crumb, after cutting.
@kingdombread-tampa29323 жыл бұрын
No, winter wheat.
@titikbeeler97843 жыл бұрын
Nice tutorial, thank you. I used to put the dough after final shape in the fridge and bake it the other morning. What is your opinion about this step?
@kingdombread-tampa29323 жыл бұрын
Retarding dough's like that is common and beneficial for a more sour flavor, but with a whole wheat bread, the sour flavor may become overwhelming.
@titikbeeler97843 жыл бұрын
@@kingdombread-tampa2932 thanks so much for your Informationen. Thumb up, great tutorial.
@familyfriendlymikey3 жыл бұрын
Thank you, I just bought a grain mill and am excited to try this. I am wondering why is it that I never see 100% whole wheat baguettes? I was under the impression that it was just a different shape, but I'm thinking maybe there is something else I don't understand. Also, would the process be the same if only making one serving for one person? Just instead of dividing and preshaping, only preshape instead?
@kingdombread-tampa29323 жыл бұрын
You are correct, baguette is a shape, but that shape does not lend itself to a 100% whole wheat dough. The crumb more dense, and the crumb to crust ratio is less desirable than lighter doughs. The process would be the same if you are scaling down the amount, but the bulk fermentation performs better with a larger amount of dough. Remember that bread freezes very well, so making more is not an issue. Good luck with the breads!
@familyfriendlymikey3 жыл бұрын
@@kingdombread-tampa2932 I see, thank you very much!
@gpdewitt3 жыл бұрын
I have found I can make a proofing box out of my oven for bulk fermentation by boiling 3-4 qts water in a covered sauce pan and putting that in with the dough. Oven temp is 86 F . This cuts the bulk time in about half. Is there any down side to doing this, particularly with sourdough?
@kingdombread-tampa29323 жыл бұрын
Time and temperature are the 2 main factors the baker can control to regulate consistency. Time generally equals flavor, so do not rush any dough. Some pan breads proof well at 85F, yeasted doughs proof well at 75F, Sourdoughs, depending on your flavor profile, but generally are consistent at 77 F. When raising the proofing temperature, more alcohol production occurs, at cooler temperatures, more acid production occurs.
@petevogt3 жыл бұрын
Beautiful bread. Would Poolish work with this?
@kingdombread-tampa29323 жыл бұрын
A poolish can be used, but the flavor and texture will change. Also, consider that the fermentation rate will change.
@xin-xinmah85173 жыл бұрын
You look super cool and very confident in your sourdough making. How long have you been making sourdough bread? Question, the way you make steam in the oven is so uncomplicated. How long did you heat up your oven before baking and do you need to get the oven heated up in between baking the two loaves?
@kingdombread-tampa29323 жыл бұрын
The oven should heat up for at least 2 hours to have the heat fully penetrate the stones, and yes it is preferable to allow some time to let the stones reheat to maximum temperature between bakes (~30 min.).
@abigailvance20453 жыл бұрын
Did you add the starter before the autolyse? I couldn't tell in the video?
@kingdombread-tampa29323 жыл бұрын
I did. Though, when using commercial, I would hold the yeast until after the autolyse.
@frankhermann89773 жыл бұрын
Greetings. I am wondering how you can tell when the dough is fermented properly?
@kingdombread-tampa29323 жыл бұрын
Generally by it's volume, more than double in size is a good indicator, depending on the type of dough.
@pbjazz31652 жыл бұрын
Is the oven on convection setting or regular bake @ 450-475?
@heberildo2 жыл бұрын
I don't think it is a convection oven. Seems regular.
@josephmallabone90283 жыл бұрын
Hi Great video good presenting skills , as septuagenarian over in the UK who has never made bread let alone cook, the video has been very educational. Making good sourdough bread is my second COVID19 lock down project. Its been very successful~the video helps me understand the science behind the process. However, I have found the dough very sticky~too sticky so now add an extra 50 grams of flour which does the trick. I'm sure that this is likely down to differences in the flour, I'm using 'strong brown flour' So next next time I'll try Strong Wholemeal Bread Flour. I've supplemented my learning by also studying the video: Sourdough Bread: A Beginner's Guide | The Clever Carrot. Will be watching all your videos!
@kingdombread-tampa29323 жыл бұрын
Thanks for the support, enjoy the breads.
@HelpatHomeJim3 жыл бұрын
Did you close down the kingdombread website, because it won't load up for me.
@kingdombread-tampa29323 жыл бұрын
Jim, it should be up, I just went to it. Let me know if how it goes, as well as your successes in baking.
@muchirawachira58982 жыл бұрын
How comes ur not adding salt??? And salt percentages
@MrGuideMaster3 жыл бұрын
try to do Finland typ ry bread
@kingdombread-tampa29323 жыл бұрын
Yes, good idea, I used to make what we called a Finnish Rye for the people at Nokia back when they were big in the US, as shown to me by the Finnish wives.
@dominiclloyd66513 жыл бұрын
Please show us the crumb in your videos
@trijezdci4588 Жыл бұрын
For wholewheat, 72% hydration is far too low and an autolyse of 20 minutes is far too short. The fibers in the pericarp can absorb more water than the starches and protein but this takes a very long time. The hydration should be in the range of 95-100% and the dough should then rest for 10-12 hours for the fibers to absorb the water.
@hrsnoopingmovie33583 жыл бұрын
What's the temp
@kingdombread-tampa29323 жыл бұрын
Desired dough temp is 75 F, oven temp ranges from 450 F - 475 F, depending on you oven and baking stones