Professional Bread Baking at Home Episode 1

Enjoy the first of 20 episodes that teaches how to bake professional artisan breads at home.
From former San Francisco Baking Institute instructor, King Arthur Flour employee, 25 year vet, Timothy Kitzman.
If you like these videos, you may be interested in checking out our online academy. onlineartisanbakingacademy.th...

[@DianeFitton-tv9tr]

This is an excellent series. Thank you

[@utilitymuffin1671]

This series is pure gold! Thank you!!!

[@oldmanfigs]

Real bread ,made daily, is one of those things that make a place worth living in.thanks for teaching the ones willing to bake☺

[@tda1044]

Thank you so much for sharing so freely your knowledge and expertise. The creation of the the baking stone hot oven is genius. I started home-baking recently and watched 100s of videos from master bakers, but your channel is a true master-class. Very grateful for your time and efforts in putting out these instructional videos .

[@martinhillersweden]

Thanks ever so much. You have a very nice calm way of teaching. Absolute best baking teacher!

[@steveleeds1599]

This is exactly what I needed...I have learned alot from Tim....thanks my bread journey starts ....

[@guitaraflamenco]

Thank you so much for these videos

[@kingdombread-tampa2932]

You are so welcome!

[@olboxer4450]

Thank you for these great videos Chef! Is there a reason you don’t use diastatic malt? If you would, what % would you use and would it replace another ingredient? (ie: sugar, honey,). Also, should the sourdough container be closed hermetically or was it intentionally left open on day 1 to allow air into it?

[@Javaman92]

Do you have any thoughts on brands of flour? I've used King Arthur in the past and unless I find out otherwise will do so in the future.

[@juantrejo7686]

Mr. Kidsman, I hope you continue to make videos after we all go back to normal.

[@juantrejo7686]

Is it Kidsman?

[@kingdombread-tampa2932]

Thanks for the support, and yes I will continue to make videos.

[@serenarnaout182]

How can we make hamburgers bread please. Thank you for your tutorials they're very helpful

[@Ning7214]

Thanks for your videos! Do you prefer baking stones over dutch ovens? If so, why? Is it just that baking stones allow more flexibility in bread sizes and shapes?

[@kingdombread-tampa2932]

Baking stones, easier to care for, and I can bake more pieces and sizes.

[@patrickkish6662]

Do you ever do hands on teaching in Florida?

[@AlexZonin]

Is it better to put these stones and bake in the convection section of the double stack oven, or in the regular, non-convection heating element one?

[@kingdombread-tampa2932]

Use the non-convection oven. The addition of a fan may interfere with the steam, and the bake may be overly quick.

[@AlexZonin]

@@kingdombread-tampa2932 thank you so much! I sent a donation to you via PayPal! Keep producing this fantastic content!

[@sixpakguinness8402]

I'd like to see you lend your expertise to a 100% spelt sourdough-something I struggle with always.

[@vrobaldo]

Dear Chef Kitzman: My oven is also 24" but the sides have a small protuberance where it holds the shelves. How big are the two pizza stones you purchased and where? I tried doing what you did, but the best I could do was one 18" square stone, 1/2" thick. The ones cut to size are quite expensive and I believe I need 23" wide. Please advise about your stones? Thank you!!

[@kingdombread-tampa2932]

Honestly I do not remember the brand, but found them on Amazon. The side walls are 7"x7", and have helped with the heat retention.

[@vrobaldo]

@@kingdombread-tampa2932 Dear Chef, I meant the size of the two big stones that are flat on the shelf:)

[@gregglalli9682]

When you say white flour, do you mean all purpose or bread flour? Does your answer apply to levain, poolish, and general white bread baking or are there times when all purpose is better than bread flour and vice versa?

[@kingdombread-tampa2932]

Most AP flours are ~11-11.5% protein which is excellent for artisan breads, most breads stating bread flour, are ~14% protein, which is less favorable for artisan breads.

[@titiabobo]

Can you provide a link to the stones

[@kingdombread-tampa2932]

These were purchased on Amazon, not sure from where. What I looked for was the thickness of the stones (thicker the better), and to size them to completely fill the oven to maximize the space.

[@CoookingWithGrandpa]

Can i get a description and model # of Baking stones, Thank you

[@kingdombread-tampa2932]

I am not sure of the brand, I looked specifically for as thick a stone as possible, and sized to maximize the oven space.

[@CoookingWithGrandpa]

@@kingdombread-tampa2932 Thank you for the reply

[@eddienoelle7193]

Link for scale?

[@kingdombread-tampa2932]

not sure of a link, but is an All Clad scale, KS22.

[@ariainman6691]

Thanks you so much for your reply. UNFORTUNATELY I do not have a scale...I tried to convert to standard measurements: I am not sure it is correct...this is to your THE BEST White Bread Ever....9 cups flour 2 3/4 c water 2 1/2 T salt 2 1/2 T oil 2 pounds of poolish. I do have Well aged Sourdough starter....CAN I USE THAT? I so want to make your bread. Thanks again. Now I am going to watch this video....

[@kingdombread-tampa2932]

Yes Aria, you may use your own starter, but is it the same hydration of 100% water as the starter used in the video? If not add the difference in the water to the final dough. Good Luck!

[@ariainman6691]

@@kingdombread-tampa2932 just watched your %variables 1.100% flour 2. Water 65% 3. Salt 2% 4. Yeast 0.7% Your simple Bakers % weight....SUPER Video. I never knew % Thanks again

[@seavale11]

boring still waitingh to make it..