Evolutions in Bread: Shaping a Dutch Oven Loaf 

This was where I was struggling with my greatest uncertainties. Thank you for showing how-to.

Great to find these! After 3 years of working from "Flour, Water. Salt, Yeast", it's great to see Ken demoing these methods. Nice to have your intelligent, simple, practical, but still technically rigorous approach. I'll hafta get the 2nd book! Can anyone recommend books or videos on pastry-making with a similar approach?

Can't wait to try your new book, big fan of the first two

Thank you for these videos. I have been reading your book and these videos really!

That’s looking great! Going to try this next weekend :) thank you for sharing.. love your channel, I’m subscribed!! ❤️

Question, If you are using a convection oven do you adjust the temperature (down) or use a shorter baking time?

Would the recipe/process ask for closing the lid from the dough bin and the rising basket?

Ken - thank you for this and your other videos... when you drop the dough into the basket - you put the "seam side" down... which in theory ends up with the "top" side down in the dutch oven? Is that the intent? I've been doing it seam side up in the basket, so that when I roll it out onto parchment, it's seam side "down" and then I get the nice tight dough - formed side up which seems to give a nicer ear when I score it. Not in any way here to question the method... just curious about what you saw when you tested various methods?

Just wondering where can the mixing tubs be purchased, great instructive videos

Halfway through the book, I kept running into little annoyances like handling wet dough, getting the dough out of my rising bowl, folding, etc. I thought, 'man someone has to have made a video on how to do these things properly' and holy shit it's the man himself on RU-vid. If you have a chance to stop by his bakery in Portland, the orange-zest sugar-topped croissants are divine

I’ve made several pan bread recipes from this book and the taste and crumb are fabulous but I’m having a problem with the top crust. I’m using my USA pans and the dough does drape over the sides which is fine. However the top of the loaf gets very dark and hard. I watch the time, of course, but it gets this way before the bread is fully baked. Can you tell me what is happening? I’ve been bread baking for years and this is a first for me.

Hi please could I ask a question. I have made a Poolish last night (I’m in the UK so it’s almost lunch time now) and it’s very sluggish. A few bubbles but not nearly enough. What’s the maximum you would leave it for? Before just starting over ? Thank you

If I was to use some spent grains from a brew day, what is the process to incorporate grains into dough?