Professional Baker Teaches How to Create a Bread Formula

An important video in this bread series!!! Watch and learn how to create your own bread formulas. The video is long, but very informative, answering virtually all of your bread questions. Watch in stages.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@551Newf]

Just starting to bake bread and have been pretty hungry for knowledge presented in an understandable way. Your videos are excellent. I have only baked the no-knead bread in the dutch, but it is time to really bake. Thank you for taking the time.

[@jerrymeller1495]

I've enjoyed your videos immensely! I've been a home bread and pastry baker for years but still found your videos informative and educational. They have been a joy to watch and learn from. Thank You for your generosity.

[@sunshinelove1537]

OMG way over my head. I just wanted a recipe for poolish I am a tiny bit cerebral with my recipes but this knocks me for six. I don’t want to make sourdough but as am listening it seems like you can still use certain percentage of a sourdough seed to create some compounding/complexity texture and flavors to your bread. However, this stresses me out like I am taking Principles of Bread Production 504 (5 credits) and I already know I am going to have to hunker deep down otherwise I will flunk. Reminds me of the stress of needing this class to move on to the next at university. Bless your heart for all your work but it has to be palatable/digestible by the average schmo some how if you are going to share to the masses. I am so, so sure that even at this level of difficulty to create just the right custom bread recipe it can go down a bit better with a teaspoon or more of sugar…some shortening 😊. Thank you chef but………..check out, m.kzbin.info/www/bejne/hZvWdHiAbaiKosk. He was clear (accent and all) about that poolish, I got every bit of his demo so easy. You should do a video for poolish alone and then for sourdough seed separately then my obtuse brain may understand the percentages better. Maybe you did and I missed it, will look again. Peace.

[@mmgr1050]

Love your video a lot of details that I need, I have the basic of bread making, but need the tips to perfection. Thanks Hope you open a school

[@tomaszmichalski184]

Wow it is so informative. Should gave much more viewers. Thank you

[@manek3]

great vid - thanx a lot !

[@jorgeserrano7411]

Excellent video

[@andybauer4363]

Very good information and well explained. Thanks for the videos and for answering the questions.

[@mpugliano]

Great video thanks

[@briancrispano828]

Excited to hear about the sprouted grains!

[@porkyfedwell]

Wow, your credentials are outstanding. And, it shows.

[@justinbrantley4252]

Thank you for the time you put into to sharing your knowledge. It has proven invaluable to me. The information in your videos has answered questions I have been searching for a long time. Justin

[@manju331]

Thank you for your great videos. I am planning to take a course on your online academy. 🙏🏽

[@justanoldman697]

wow Excellent lesson. clear and precise instruction without the reading! tyvm

[@kingdombread-tampa2932]

Glad it was helpful!

[@guichilingo]

Wow this is by far one of the most comprehensive and very well explained videos on bread. An invaluable source of information to go back to again and again. Thank you maestro!

[@markjohnorourke8264]

Now this is a real education. Excellent information from a genuine pro. Thank you.

[@frez777]

about as good as it gets. I purchased some of his classes. Beyond fabulous. I think he works in the commercial bread bizz. He did these over Covid

[@michelelenoci4490]

thank you

[@DanielBrownsan]

[Me, at the beginning of the video] "I think I know a fair amount about making bread." [Me, nine minutes into the video] "I don't know anything about making bread."

[@user-lo8hc8fb5i]

Thank you so very much!! Your lecture is so amazing and this video helped me a lot about the starters and to creat bread formula that whatever I imagined in my mind. With your videos.. I think, I have more confident for bread. Thank you,sir and Happy New Year!!

[@justinbrantley4252]

Can you explain flours and importance of quality ones. Ash content, patent, clear, ancient, sources for home bakers, how you source flour why you choose certain flours and characteristics for what breads

[@deanwilsher8189]

As a Baker in the UK with 5 stores and a million plus in W/ sale ,just wanted to say after watching all your videos, your doing a great job.Engaging,clear and highly informative. .I am though going to request very politely that you please cut/ slice each type so as to see that all important crumb structure.. Best regards Dean

[@kingdombread-tampa2932]

It is great to hear of your success. Thank you for the support. Ah yes, the crumb. I mostly am wishing to finish up the shoots, and have become impatient waiting for the bread to cool enough to slice. In future videos though, I will begin to cut the loaves.

[@deanwilsher8189]

@@kingdombread-tampa2932 That's great news. Thank you.. Regards Dean

[@marilynjang7214]

Love your videos! Very informative! Do you have formula for converting sour dough starter to commercial yeast? Is it 100 g starter = 5-7 g? Thanks

[@kingdombread-tampa2932]

There is not necessarily a conversion, but a different bread formula that would use commercial yeast. Sour cultures are very different from anything else.

[@johnk8097]

learning about sourdough culture at city of GLASGOW college doing my HND COUCRES

[@kingdombread-tampa2932]

cool

[@bobaslah]

Thanks chef for these generous information .. very good methodical presentation of the subject .. with regards to the commercial yeast fermentation ; if l want to use Active Dry Yeast for long fermentation , and l want to know what are the different % of ADY l could use under certain temperatures, certain flour weight to yield different proper hours of final fermentation/proof of the bread , the question : is there a generic table to show what % of ADY to use to get to certainly hours of fermentation ? Of course with regards to different temperatures n flour weight . Thanks .

[@kingdombread-tampa2932]

Basel, First maintain a consistent temperature, 75 F dough temperature, 75 F room temperature as a basis. This can change according to your environment, slower colder, faster warmer. Flour weight is not a determining factor, as all percentages are a ratio based on the flour weight. A table or guide is only an indicator, not an absolute. Begin with ~1.0 - 0.7% yeast for 45-1 hr. min bulk fermentation, 45-1 hr. min proof. 0.5% yeast for 1:15-1 - 1:30 min bulk, 1:15 - 1:30 min proof. 0.3% 2-3 hr. bulk, 2-3 hr. proof. Experiment, get a sense of the dough's performance, and gauge your own results to show repeatability.

[@bobaslah]

@@kingdombread-tampa2932 mega thanks Chef for your reply .. l see the logic now .. l tend for the last one 3% in my baking .

[@frez777]

This man is an expert, it seems though, he's stopped producing videos.

[@goattactics]

Thank you so much for sharing your knowledge. Before this video I thought I knew a lot about bread and now realize I know very little. If there are any books you could recommend to dive deeper that would be appreciated!

[@kingdombread-tampa2932]

Bread, by Jeffrey Hamelman is excellent. By the end of the month, I will be releasing much deeper baking classes that will be on a separate website. When complete, I will provide a link. Thanks for the support!

[@goattactics]

@@kingdombread-tampa2932 That's fantastic. I would definitely be interested in that.

[@barrychambers4047]

Interesting talk, thanks! This gives me an idea on what it must be like to think like a baker. One question, please. Is iodized salt detrimental to fermentation?

[@kingdombread-tampa2932]

no, not at all, other than the slight flavor difference thanks for the support

[@bulldaagg]

Greetings, I use a short bun rack with the plastic cover and a light bulb to create a constant 80deg proof environment. HOWEVER.. i can find no proof ferment times that i can use with a proof tent. Can you HeLp ! please ? Thank you, love the channel

[@tothpianopeter]

Congratulations on this wonderful channel. Great explanations and recipes. I particularly appreciate your explanations on the different types of preferments and how each of them contribute differently to the final results. I have one question: how does the amount of preferment contribute to the final results? There is so much contradictory information out there. Some say that the larger the preferment is the stronger the dough becomes because it brings more acidity to the dough, and acids are supposed to strengthen the gluten. However, I have experienced the opposite. When I use a large preferment, let's say 50% of the total flour, I find my dough to be weaker than when I use a smaller amount of preferment or no preferment at all. Since you are a professional, I wonder what you think of this. Watching your videos, I have noticed that you use preferments in about the 20% to 40% range. How do you decide how much preferment you use for a particular bread?

[@kingdombread-tampa2932]

First consideration is what kind of flavor does the pre-ferment provide, then decide whether more or less is where your flavor profile is best. Generally, this would be between 10% - 40% total flour. It is correct to assume that more acidity provides more strength, but also consider that at too high a level, the dough becomes too strong, whereby actually breaking the gluten strands due to the intense pressure, hence, weakening the dough rheology. Most breads are a complement to another food, and truly does not need a strong flavor, but rather a subtle flavor. Most often, less is more.

[@tothpianopeter]

@@kingdombread-tampa2932 Thank you for answering. It makes sense. I will try to reduce the amount of preferment to the 10-40-percent range. I usually use either biga (about 60% hydration) or a 100% hydrated poolish.

[@chriskaniaros6972]

Lately I've been working at a bakery that been using bred improvers, suger,and gluten in sourdoughs I'd never used those products in sourdoughs is that correct ??

[@supers1057]

Maybe the bakers at my local Walmart should watch this video...since I get a different texture of the same type of bread with every new purchase!

[@mikewurlitzer5217]

Really enjoying your series. Very well presented and informative. Question if you have the time: As we don't like the sour taste of many sourdough breads but like the process and claimed benefits, I've been using Wild Yeast Water for many types of bread with great success. Always use it in a poolish and it has not failed. However, I am trying to add a soaked Cracked Wheat from my home mill to a great tasting bread but it seems if I deduct the weight of the cracked wheat flour from the final dough flour, and deduct the weight of the water in that cracked wheat soaker the dough is always very wet close to bread soup. Am I right that you cannot just do a 1 for 1 substitution for cracked wheat and flour? Poolish = AP flour 282 g, Wild Yeast Water 282 g Final Dough {Original base recipe} = AP flour 282 g, Water 141 g, Salt 11 g Last attempt at Cracked Wheat soaker bread: Same Poolish as above. Final Dough Cracked Wheat Soaker: AP flour 182 g, Cracked Wheat 100 g, Water 53 + 88 g from cracked wheat soaker, Salt 11 g Ended up adding a bunch of flour, unfortunately did not weigh so I don't know the number of grams in a bunch, at the 3rd Stretch and Fold step {way too late IMO}. But the bread tasted fantastic albeit quite dense.

[@kingdombread-tampa2932]

Mike, first, fully soak the cracked wheat overnight, knowing how much water was fully absorbed. This way you will know the absorption rate of your cracked wheat. Use that absorption rate each time you add dry cracked wheat to a dough if you are not using a soaker. The cracked wheat is an addition to a base dough, so the base dough will have it's own absorption. The problem with adding flour after the mix begins, is you are now reducing the proper percentage of salt, which changes flavor and fermentation rate.

[@mikewurlitzer5217]

@@kingdombread-tampa2932 Thank you very much for taking the time to reply. I am really enjoying your series. I did soak the cracked wheat for about 14 hours and weighted it before the water was put in and then after the long soak [and excess water was drained out} to determine how much water was absorbed into the cracked wheat. In the case I showed that was the 88 grams of water which had been absorbed. Essentially the flour and water remained the same HOWEVER part of the flour was now cracked wheat and that seemed to upset the hydration significantly. My limited knowledge is telling me, plain flour with cracked wheat requires some different calculation for total flour other than a 1 to 1 relationship. I'll just have to keep experimenting to see how much the water must be reduced to achieve the same dough feel as the base recipe. Thanks again for this excellent series.

[@asianpirate4061]

My grandfather's bread recipe uses rolled oats softened in hot water. In bakers percent, are the oats considered part of the 100% of the flour component?

[@N9524Q]

In a straight dough mix, no pre-fermemt, how long would you take the bulk fermentation? Would you let it rise 1.5 times? 2 times?

[@kingdombread-tampa2932]

The length of bulk fermentation is a direct relationship to the amount of yeast. If you are using active dry yeast, at 75 F, 0.3% would likely be 2+ hours of bulk fermentation, perhaps a fold in between. At 0.7%, likely 1 hour or less, as a range.

[@N9524Q]

@@kingdombread-tampa2932 but what. indicator would I use? time will depend temperature during bulk. I was hoping you would tell me that would be a 1.5 to 2 times rise or maybe more?

[@kingdombread-tampa2932]

@@N9524Q Yes, but try to keep around 75 F, as the warmer the dough, the faster the alcohol production. Watching volume is an indicator, as well, more likely 1.5 times. As I remember, you are on an island that is quite warm.

[@N9524Q]

@@kingdombread-tampa2932 yes correct 75 overnight 80 to 85 during in the day then maybe as high as 90 occasionally

[@bubskees0607]

What is the ratio between starting weights, final dough weight, and end product weight? Lets say I want to make 4x 250g (total 1 kilo) baguettes. So far my estimates for final dough have been way off from the starting ingredients.

[@kingdombread-tampa2932]

All ratios stay the same, regardless of the amount of dough. The video on baker's percent should help with the math. If not, let me know.

[@donsager7746]

I don't know if you will respond but. would be able to tell me what brand of scale you have in your videos or one you would recommend.

[@kingdombread-tampa2932]

The scale I use at home is made by All Clad. Look for a scale that has at least a 10 lbs. capacity.

[@megaj9175]

Is it possible to make a good crusty artisan style bread with good crumb and rise using a commercial yeast?

[@kingdombread-tampa2932]

Harder, but yes. Think about baguettes and ciabatta!

[@ari_-ko9ox]

hi! i’m one of salome’s friends from last year. i texted her and i was wondering how she’s doing.

[@salvociancimino4627]

I let the 550 g dough rise for an hour at 18 ° c. 90 minutes in the fridge and 90 minutes to acclimate the environment, how can I improve the levitation? grazie

[@kingdombread-tampa2932]

Salvo, send me the formula to review the percentages, then I can provide the process. Sounds like you may need a longer than an hour for the first fermentation at room temperature.

[@ismailahmed2458]

Hi Professional Baker. Could you send me your email please?