How To make King Arthur's Easy Best Loaf
1 tb Sugar
1 tb Salt
1 pk Active dry yeast
2 c Warm water
6 c Flour
Mix yeast,sugar,salt and water together. let stand until salt sugar and yeast are dissolved. Gradually add flour to liquid and mix thouroughly, until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5 minutes, Let dough rest while you grease bowl. Knead dough again 2-3 minutes, Place dough in bowl, turn once to grease top. Cover with damp towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and knead briefly to get out any air pockets. Cut in half, shape into 2 Italian or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5 minutes. Lightly slash tops 3 times diagonally and brush with cold water. Place on rack in cold oven with roasting pan full of boiling water below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds hollow to the touch,
How To make King Arthur's Easy Best Loaf's Videos
Making loaves using my master recipe with King Arthur organic bread flour...
Full details of my recipe is on my website foodbodsourdough.com
'Just Bread' Dinner Rolls - Martin Bakes
Just in time for your Thanksgiving menu, Martin and Arlo are back to show you how to make buttery dinner rolls out of our sublime Just Bread recipe!
Follow along — scroll down to the 'Tips from our Bakers':
And read Posie's amazing story about how Just Bread came to life:
5 Tips for Making Perfect Pizza Dough
Join our very own Martin Philip and learn how to make your best pizza dough ever, with five easy tips! Martin shares instructions for stretching, pressing, pulling, resting, and rolling out pizza dough by hand. Using the recipe for Neapolitan-Style Pizza, he also schools you on why King Arthur's '00' Pizza Flour is the absolute best for baking amazing pizza.
Recipe for Neapolitan-Style Pizza:
Buy your own '00' Pizza Flour:
GLUTEN FREE TOASTING AND SANDWICH BREAD | King Arthur Gluten Free Bread Recipe
I recipe tested King Arthur’s Gluten Free Toasting And Sandwich Bread using their gluten free measure for measure flour. The recipe had easy to follow directions and easy to find ingredients. Find out what I liked and didn’t like about the recipe as well as a couple of tips for when you make it yourself.
Ingredients:
3 cups (360g) Gluten-Free Measure for Measure Flour
2 tablespoons (25g) sugar
1 1/2 teaspoons instant yeast
1 teaspoon (6g) salt
3/4 cup (170g) warm milk
4 tablespoons (57g) butter, softened
4 large eggs
Printable Recipe and Full Directions:
0:00 | Intro to Gluten Free Toasting And Sandwich Bread
1:05 | Making the Gluten Free Bread Dough
8:50 | Rising, Shaping, and Baking the Bread
13:34 | Tasting the Bread and Initial Thoughts
15:37 | Thoughts on the Bread after day one/Taste and Best Uses
Ingredients and Equipment:
King Arthur Measure for Measure Gluten Free Flour -
All-Clad Pro-Release Bakeware Pan, 9 in x 4.5 in x 2.75 in -
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Baking Baguettes You Can Brag About
Get the recipe:
Martin Philip, our resident bread whisperer, is back in the King Arthur kitchen to show you the basics for making delicious authentic baguettes! From the poolish preferment, to bulk fermentation and dividing, and of course that classic tubular shaping, Martin has the helpful hints and encouragement to get you going on your own batch. And just wait til the end for that satisfying crunch of the baguettes being sliced and bitten!
Correction: The first rise should be for 45 minutes, not 15 minutes.
King Arthur AP Flour:
Red Star Active Dry Yeast:
Baker's Couche:
Cookie Sheet:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:57: Martin's Introduction to Baguettes
0:58-1:22: Day 1 - Making the preferment and resting overnight
1:23-2:10: Day 2 - Using the poolish to make the dough
2:11-2:34: Doing bowl folds and 15-minute covered rest
2:35-3:53: Bulk fermentation, dividing dough, and pre-shaping
3:54-5:06: Final shaping using letter fold and rolling by hand
5:07-5:55: Proofing and scoring the baguette dough
5:56-6:14: Loading into the oven and steaming during the bake
6:15: Cutting into the baguette to reveal the open crumb
Impossibly Gluten-Free Baguettes Baked at Home
Recipe:
With King Arthur’s new Gluten-Free Bread Flour, it’s possible to bake flavorful, crusty, seriously delicious gluten-free baguettes at home. Pro baker Martin Philip shows you how to make bakery-worthy baguettes with a crisp, full-color crust and light, open interior. Because there’s no gluten, mixing this dough will be a little different from conventional bread, but shaping and scoring follow essentially the same steps as traditional baguettes.
Gluten-Free Bread Flour:
Tools used in this video:
Bowl Scraper:
Bench Knife:
Digital Scale:
9x13 Pan:
Baker's Couche:
Transfer peel:
Large Cookies Sheet:
Bread Slashing Lame:
Bread and Pizza Stone:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:35: Introduction to Gluten-Free Baguettes
0:36-2:02: Step 1 - Mix the Gluten-Free Dough
2:03-5:08: Step 2 - Rest and Fold the Dough
5:09-8:27: Step 3 - Divide and Pre-Shape the Dough
8:28-10:57: Step 4 - Shape the Baguettes
10:58-12:22: Step 5 - Bake the Baguettes
12:23: Enjoy the Miracle of King Arthur's Gluten-Free Bread Flour