Professional Baker Teaches Polenta Bread

Learn how to take that wonderful cooked polenta, and make this fantastic bread!
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@janikdo4560]

I saw 2 videos now from you. Like it, just I'd appreciate to enjoy at the end of bake "a cut of the bread" to see its structure. But definitely, this looks good and professional! Thx.

[@bobaslah]

You have a decent voice in your instructions chef .. thank you for your thoughtful information n explanation !

[@nabilbantit368]

I learned a lot from you, thank you very much for everything you provide in your channel, I hope we see more of your wonderful recipes.

[@DaddyEZ545]

Thank you 🙏

[@borhotkaar3480]

Spectacular

[@philipryan6877]

I made your semolina bread today I have to say it is dangerous really fantastic thank you for sharing

[@sandriagutierrez2605]

Very nicely done. Soft spoken man, not arrogant/snobby attitude about bread. Brings it down to my level. I wonder what makes bread bakers so snooty? Well, anyway great video. Encouraged me to make this!

[@kingdombread-tampa2932]

Glad you enjoyed it! Thanks for the support!

[@HowToCuisine]

Looks absolutely incredible! ❤️❤️ I miss a good loaf of bread! ❤️❤️

[@kingdombread-tampa2932]

Try the formula, it is quite simple, and makes incredible panini, or toast, and even more so... French Toast!

[@anwaralishaikh3217]

Wow

[@PhilKoenigBrooklyn]

Did I miss the crumb shot?

[@kraversbakery2877]

If we don't have Levain, what % of dry yeast can we substitute?

[@alfansof3353]

Hello and thanks for the video series. Are you also using a coarse grind polenta for the porridge itself or a finer grind? Thanks.

[@kingdombread-tampa2932]

All of the polenta was coarse grind.

[@buzzylevin]

Home run!

[@MiPanBakery]

Hello! Do you calculate your inclusions percentage based on the total flour weight? or dough weight? Thank you!

[@yungkory7275]

Can you do a spelt bread video? I really like it but it's so hard to find in Hawaii. Really like your videos!

[@kingdombread-tampa2932]

yes, good idea

[@marcosmovies7871]

Hello, absolutely love your videos. I have a question. Can you make a video for the levain? What does levain seed mean for example.

[@kingdombread-tampa2932]

Thank you, a prior video, episode 8, "How to create a sourdough culture", explains how to begin and maintain a culture, and that culture also becomes a seed, a starter, to begin other cultures with other flours. I designed this baking series to be a progression of teaching, which hopefully helps the home baker. Start from the beginning. Good luck with your breads!

[@alvarner1]

In re your Cambro containers: Is there a reason why you used the translucent one rather than the clear?

[@kingdombread-tampa2932]

No reason, either is suitable.

[@buzzylevin]

Well presented, thanks. Going to add some roasted pumpkin seeds, some 'high plain' berries (or dried blueberry if I can't source) and possibly some buffalo bacon or jerky and call the 'Chef Joseph bread, in celebration of the 'trail of tears' of the Nez Perce Indians. Will sell under our 'cottage industry' bakery - BeyondCrust. Buzz

[@kingdombread-tampa2932]

Cool, let me know how the variations work for you.

[@charlesgreenough9291]

Can the polenta % be increased say to 15%?

[@kingdombread-tampa2932]

It can, but the dough consistency will change, making it much more loose. 10% is best.

[@charlesgreenough9291]

@@kingdombread-tampa2932 thx

[@buzzylevin]

An added suggestion beyond sharing the look at the crumb. Please allow the recipe in a format to be printed. lastly, when you open, why not tell us a little about yourself. (see foodgeek.com)

[@luisjavier1948]

It would be nice if you cut the bread so we can see the crumb

[@kingdombread-tampa2932]

Will do so in future videos.

[@petevogt]

I just ate my phone.

[@salomekitzman4164]

Me too! I thought I was the only one...

[@santamulligan676]

No fat or oil then ,and this recipe not glutein free