Professional Baker Teaches a Healthy Multigrain Bread!

[@jeancortez7418]

I’m so grateful I came Across your videos. You are a fantastic teacher! Thank you. I’m a bit confused with the liquid levain. How many grams? Thank you.

[@urkn8963]

There are many bread backing youtubers out there, but you are really one of the top guys out there. Thanks for your videos and your calm way of explaining.

[@diniafrina9594]

I’ve been binge watching all your videos and they are all so helpful! My baking school had to close down because of covid so i couldn’t complete my diploma and have been self learning a lot so getting to learn so much from your videos makes me so happy!

[@anwaralishaikh3217]

Chef pls can you give full respi

[@mikejones7495]

just started watching your videos, All I can say is Thank you!

[@davidalisonhartman243]

I've been making variations of this formula. Very popular with the Australian mob. Thanks!

[@karinmgustafsson216]

I love this bread. Though I make it with higher hydration, and that works. Thanks from Sweden, the land of rye bread.

[@kingdombread-tampa2932]

Sounds great! Blessed baking!

[@adoral.libertucci2647]

Excellent!

[@ronnyskaar3737]

Your videos are just the best on KZbin. No nonsence, highly competent. I have learned a lot. Thanks a lot for doing this! Greetings from Norway. PS. I downloaded the bakeulator app. What do you think about those apps?

[@kingdombread-tampa2932]

Thank you for such kind words. If such apps are helpful then they are a blessing. Perhaps you would be interested in the Academy I a just launched, on that platform I go far more in depth in the bread making process. Check out the introduction video: kzbin.info/www/bejne/oZjNYnt4j9ail7s Blessed Baking!

[@barrychambers4047]

Looks great! Thanks for showing us the crumb. Definitely looks healthy.

[@kingdombread-tampa2932]

try some light tuna, or smoked salmon with cream cheese!

[@raegayles]

oH that was lovely. I do need to go see the videos on the starters. What a beautiful bread!

[@jeffdeez1]

Thanks for the video! 🙏🏼Will come back to this one I think, as I haven't tried grainy/seeded bread yet. Cheers from Sydney!

[@kingdombread-tampa2932]

Cheers from Tampa! Hope you enjoy!

[@marioc63]

@@kingdombread-tampa2932 Like the quality instruction. But does he ever smile?

[@klaskristian1]

If you dont want a sticky conrainer after used it for honey. Put a little oil in it first. Coat it with litre oil, then add the honey. When you pour off the honey, the container will be compleatly free of honey.

[@philipryan6877]

excellent video so informative thank you

[@anwaralishaikh3217]

Chef how many gm yest how much flour and water for poles can shear for this bread pls And thanks

[@ariainman6691]

Fantastic. A Sourdough Multigrain Seeded Bread Our Favorite. It is just husband and I...I wonder....may I cut the recipe in HALF...and make 2 loaves. Prefer fresh not frozen breads. AND again,.. would I be able to bake the dough in 2 pound antique tins? Your videos are PERFECT. So much knowledge shared. Even after more than I want to admit....making BREADS...I LEARNED so many things MORE. Thanks again

[@kingdombread-tampa2932]

Yes, you can certainly cut the formula in half, and bake the loaves in tins. When dividing the dough for the tins, make the loaf at least 2/3 full before proofing. They should then proof to crest over the top of the pan. Good luck!

[@ariainman6691]

Not only are you a FANTASTIC BAKER and TEACHER....YOU are a wonderful Person. Thanks again and Again.

[@MsDeld]

Looks awesome! What’s the recipe for the levain? Is it just flour water and sourdough starter?

[@prasadgorule8442]

Excellent chef!!! Thanks for sharing the knowledge . Cheers from New Zealand. Subscribed😎😎

[@DaddyEZ545]

Thank you 🙏

[@kingdombread-tampa2932]

You are Welcome!

[@florianonunes4613]

Excellent...thank you Chef. I’m baking my sourdoughs without any sugar...I prefer the taste and a skip some calories...would you recommend to do this bread without the honey? Thank you.

[@kingdombread-tampa2932]

Yes, absolutely The honey is there only to complement. Try the 100% whole wheat bread made in the earlier videos... no honey, just flour, water, salt.

[@florianonunes4613]

Thank you for taking the time to answer. I'll try 100% whole wheat

[@jeancortez7418]

Just watched the mixing again and heard you speak 337g of liquid levain. Thank you.

[@porkyfedwell]

The way I measure honey is to weigh the bottle full of honey first, subtract the number of grams of honey I want to add to the recipe, and keep pouring and weighing until the bottle weighs just the right amount. No interim container to clean out.

[@kingdombread-tampa2932]

Cool, I have done the same before.

[@elcucotullo23]

Thank you for sharing your knowledge. Your videos are excellent! Can you do a video on croissants in the future?

[@kingdombread-tampa2932]

one day, for sure

[@oicfas4523]

I want to make this dough without the seeds, so I'm going 65% hydration. Hoping that works!

[@rovor11]

Thank you very much for your videos! Please, could you let me know if those great plastic boxes can be bought online? Their shape and the scale on them... I think they are very practical for the dough preparation. Look forward to your next videos!

[@kingdombread-tampa2932]

Yes you can! The brand is Cambro, used in nearly all bakeries. The lid colors indicated size, coming in 2, 4, 6, 8 qt sizes, and larger if needed.

[@rovor11]

@@kingdombread-tampa2932 Thank you very much.

[@larissahogan6206]

How do I see the beginning lectures?

[@joevio4375]

Will you be making more videos?

[@kingdombread-tampa2932]

Yes, for the KZbin channel, I anticipated making 20 videos, but will continue with a few more. I am also beginning an online artisan baking school that will have far more depth to the teachings, and more broad range of products. Once our website is complete, I will share the link. Thanks for the support

[@GameMovieStudios2000]

watched 1 of your video. checked the channel content. subbed. you seem GOOD

[@andybauer4363]

What mixer are you using? Thanks for the great videos

[@kingdombread-tampa2932]

Kitchen Aid, 7 qt.

[@alvarner1]

A have a question about the oven: do you recommend using the convection fan or not?

[@kingdombread-tampa2932]

I would not recommend convection heat for hearth breads, so no fan. Best of luck with your baking.

[@ashlynloeb2559]

Heyy! How is Salome? It's Ashlyn by the way

[@markdagostino4891]

U alive still where r you 😅