Bakers, you’ve come to the right place! With over 200 years of baking expertise, King Arthur Baking Company is here to teach you how to bake better and to inspire you - no matter your skill level.
With video tips to help answer the pressing questions that many bakers have, from the best method for storing yeast to the secrets of perfect pie crust, King Arthur is your go-to resource for baking answers.
For baking tips and tricks, subscribe to our channel!
If doubled at 80F, the yeast can act too rapidly and not develop enough flavor and/or over-proof. We have more about proofing, here: www.kingarthurbaking.com/blog/2023/08/31/proofing-bread#What-is-the-best-bread-proofing-temperature. 😊 -🥐Lily
Thanks for asking, Thomas! The Italian-Style Flour offers a low protein-content of 8% to offer a more tender texture to the dough. The Pizza Flour Blend is closer in protein-content to All-Purpose Flour, which will make the crust heartier, though equally enjoyable. The recipe calls for either Italian-Style or All-Purpose, so if using the Pizza Flour Blend, the same amount as the All-Purpose will be used. Hoping this helps. 😊🍕 -🥐Lily
Why lukewarm water around 110 F? The recommended dough temperature after mixing is between 23 C to 26 C (73.4 F to 78.8 F) Your ambient temperature and your flour temperature has got to be just under 50 F, so it results in proper dough temperature when using 110 F water. Also 73% hydration may be a bit too difficult to handle for the average Joe.
Hi there! The ideal water temperature for your kitchen and environment can vary, be sure to use the desired dough temperature formula to calculate what temperature the water should be: www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature It's likely the temperature you need for your environment in late May is much different than what we used in Vermont during the month of December! -👩🍳Morgan
@@KingArthurBakingCompany Thank you Morgan for the valuable link. Following the formula at the link: According to pizzaiolos in Naples, a typical Desired Dough Temperature (DDT) = 76°F . Multiplying by 3 results in TTF = 228 TTF OF 228 - (room temperature) - (flour temperature) - 6° (friction factor, HAND KNEADING) = 110°F (WATER TEMPERATURE FROM THIS VIDEO) It results in 112 combined room and flour temperature. Assuming they are equal, the Room Temperature comes to 55 F Most people don't have their home set nearly that cold. Kudos to you if you set your home heater in Vermont in the 50's Most of us set it over 70 F
It will! It has a slightly different hydration than this dough so it won't be quite as airy but it'll still get that beautiful crispy exterior on the crust! -👩🍳Morgan
Hey there! Check out this blog article for tips on doing that! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -👩🍳Morgan
My sketchy oven won’t stay at 500F. We live in a rental house so can’t replace it. How can I adjust time/temp to bake at no higher than 450F? I’ve been baking bread with my sourdough starter since beginning of year and struggle with getting consistent baking on loaves even with using a thermometer in oven to check internal oven temp and using thermometer to check dough temp at end of baking. Please advise!
Hi Pam! At the lower baking temperature, you'll need to extend the baking temperature and you might find that you don't get as much oven spring. Are you able to heat the oven to 500°F and then before putting the loaf in the oven, lower the temperature to 450°F? This might help you get a bit more oven spring but not have to worry about the dough when it's in the oven. We hope this can help! -👩🍳Morgan
Thank you for this! I always think soirsoigh recipes, even ones for beginners are light on advice when it comes to shaping, and I think thats where I've been going wrong. Hoping this helps!
Your bread looks incredible. I tried to make one yesterday following your recipe but failed completely. I used a strong Italian flour with protein content of 15%. The dough turned out watery and structureless despite several bowl folds and coil folds in between. I wonder is it the Poolish (fermented for 12 hours ) the culprit for 100%-hydration dough or I should have used yeast instead. I am trying to trouble shoot. My ingredients are 500g of flour (100g used for Poolish), 500g of water (100g used for Poolish). 0.3g of yeast for Poolish and 2.7g of yeast for the main dough. I live in a tropical climate and the kitchen temp is around 30c at the moment. I did put the dough in the fridge between folds in order to achieve the 25c DDT. Thank you.
Oh no! We're sorry to hear your first batch didn't go well. It sounds like you're on the right track, but let us know if you're still having trouble with this next one. There's also our Baker's Hotline that you can reach out to! -🍰Grace
Hi Nancy! We'd recommend checking at a health food store or a co-op grocery store, as they often have a wide variety of different grains. Kindly, -👩🍳Morgan
Hi Tom! Thanks for that feedback, you can find the recipe for Detroit-Style Pizza sauce here: www.kingarthurbaking.com/recipes/king-arthurs-detroit-style-pizza-recipe Happy baking! -👩🍳Morgan
This is a takeoff on the place in Tuscany where you have to wait in long lines to get this sandwich. It's on DeNeri Street. It's called Il Paradiso From All’Antico Vinao. I like to add the Pecorino to the Burrata and then add the Pistachios and mix well. It makes a really creamy sauce. Then sprinkle some more Pistachios on top of the cheese. When adding the Mortadella you want to include as much air into the meat as you top it. Don't fold the meat before adding it. The place in Tuscany uses a bread called Schiachatta. You can find recipes online but this one looks pretty good too.
I get the same results with GF flours that don’t contain any wheat at all. Don’t take the risk if you’re dealing with a severe wheat allergy. Separating out the starch from the gluten in wheat seems unnecessary and dangerous for a lot of people who are just going to see “Gluten free” and make something for a friend or relative or serve something in their restaurant or bakery without looking too closely. This flour should come with massive warning labels and doesn’t.
Hi Kristen! We completely understand your concerns. At King Arthur, food safety is a top priority. Transparency is a key principle in our Food Philosophy, and we’ve designed an Allergen-Program page to clearly provide allergen-related information for our customers: bakewith.us/allergen-program. -🍰Grace
I’ve been making bread since I was a kid but everything changed with Nancy Silverton’s Breads from the La Brea Bakery in the mid 90’s. My bread baking skills have been growing ever since.
Hi, Excellent video!. I have a pretty big discard. If I make a double batch pf the dough can I freeze some to bake the crackers later? Also, how did the trial with Olive Oil instead of butter go?
Hi Geoff! We would not recommend freezing this dough. Some of our reviewers on this recipe replaced half or all of the butter with oil and were happy with the results! -🍰Grace
We're glad you enjoyed this video, Jackie! We have these aprons available on our site, you can check them out here: shop.kingarthurbaking.com/items/adult-king-arthur-apron Happy baking! -👩🍳Morgan
Hey, Martin. Love your videos and your teaching style. When you took the dough out of the fridge, did you let it warm up or come to room temperature before trying to stretch it onto the pan? I tried a similar recipe and the dough was so cold, it wouldn’t stretch very well.
Hi Shannon! This dough can be taken straight from the fridge and turned out onto your greased pan. If when stretching the dough it starts to shrink back, cover it with lightly greased plastic wrap, and let it rest for 10 minutes before resuming the stretching. -🍰Grace
That makes sense, because in Grandma's day, yeast manufacturing wasn't as good as it is now, and she would have needed to. But these days, that step is no longer necessary in most cases. 💛 -🍮Kat
@@KingArthurBakingCompany That may be true for those of us that use properly stored dry yeast on a regular basis or use the little packets of dry yeast while they’re in date from the supermarket. However, If using fresh yeast proofing should always be done because it is so easily spoiled. But, it is still a prudent step for those who bake with old dry yeast packets or have their bulk dry yeast stored in the pantry for “?” and only use it once or twice a month. Personally I use dry yeast. I store mine in quart air tight canning jar inside the freezer, use it at least twice a week, and I still proof my yeast. It take almost no additional time and it insures a great baking experience. Happy Baking !!!
I love adding white spelt flour in my pizza dough, adds a delicious nutty flavour. Surely you can substitute the Italian flour with it, provided it's about 15% protein like the one I've been using for years.
I wish I could buy it here in Spain. If I get it online it's soo expensive. Is there any way for me to get it. I would buy a big amount if I could. Amazon es lists a 3 pound bag at 27 euro plus 20 euro shipping. 47 euro for a bag of flour makes me weep but I know it's fantastic people online get consistently great gluten free bread
