Professional Baker Teaches Pain au Levain, 3 Flours, White, Wheat and Rye, and a Wheat Sourdough!

Learn from a professional how to make this incredibly deep flavored bread from just 5 ingredients, at home! Just look at the picture and imagine making that at home! Subscribe to the channel to watch and learn step by step how to make many classic breads at home.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@rivershalom]

By far the best teacher on the Net. I love the knowledge that comes with doing it. Thank you so much for you taking the time to teach us.

[@klaskristian1]

I really love your skill man! Actually i am in achool training to be a baker right now. I have baked for many years, but it was your videos that made me take the step to join bajer school!.

[@barrychambers4047]

It's really interesting to watch a pro at his work. I agree, it would be very interesting to have seen at least the crump in one of the breads. They really popped up there! Thank you .

[@kingdombread-tampa2932]

Agreed!

[@philipryan6877]

what a perfectly produced lesson and video thank you so much I find your presentation very calm and reaasurring O will definitely be having a go at this next week when my levan is ready

[@donsager7746]

Thank you

[@markbraxton1289]

Have you tried ground flaxseeds gives a nice nutty flavor as well

[@hormz7754]

I made it and it's really great, thanks Tim

[@kingdombread-tampa2932]

Awesome to hear.

[@tglenn3121]

A little humble request. Please list the ingredients / measurements in the comments area because it's hard to see some of it written in the 'video'.

[@christina7160]

I agree, it’s very hard to go back over and hand write everything going big to miss something .

[@DaddyEZ545]

Awesome! Thank you! I’m baking for neighbors who are older and would rather not take the risk on going to the market. Appreciate you , your time and professional expertise. Question: Can I half the ingredients by 50% to make half the 🍞 loafs ? If I used a scale to even out the loafs.

[@kingdombread-tampa2932]

Absolutely

[@DaddyEZ545]

@@kingdombread-tampa2932 Thank you 🙏

[@tirtzaeyal8610]

THANK YOU FOR YOUR AMAZING VIDEO. WOULD YOU GIVE US QUANTITIES FOR TWO LOAFS?

[@kingdombread-tampa2932]

Yes, but what size loaf are you wanting? If you can, divide the values according to the amount you desire.

[@martinreed2157]

for the same size loaves... use 40% of what he gave in the video... so multiply quantities by 0.4

[@salvociancimino4627]

good morning, to try to make bread, with method, with re-milled semolina biga and mother yeast, what kind of flour do you recommend for refreshment? grazie

[@kingdombread-tampa2932]

What flour do you use for the mother?

[@keithbragg3821]

Great videos! Thank you!. On one of your videos you say that Bulk Fermentation works better with larger amounts but you don’t say why. I’ve hunted on the internet to try to find a scientific explanation but with no success. My personal situation is much better suited to making bread in small amounts; I make good bread but I’m always looking for ways to improve, particularly in the area of loaves that go up rather than out. Hence my interest in this particular question. Any advice would be received with thankfulness. Kind regards. Keith

[@porkyfedwell]

If your bread is going out rather than up, you are probably either not getting it to where the gluten is developed enough (does it pass a windowpane test?) or you aren't baking it with sufficient steam present in a very hot (475 F +) environment on a preheated stone. Preheat everything for at least 30 minutes before baking. Pay careful attention to how he's scoring things and also to his steaming setup. That is key!

[@keithbragg3821]

@@porkyfedwell Thanks for the advice, all of which is very helpful and much appreciated! But still nobody has answered my first question...I can’t see why bulk fermentation would work better in larger quantities....it’s often stated (here and elsewhere) but I’ve never heard anyone give a scientific explanation of why it would be so. Cheers! Keith