The Best Everyday Sourdough (using unfed starter) is Pain De Campagne
Have you heard of Pain De Campagne? It might be the only sourdough bread recipe you'll ever need. Martin is in our kitchen to show you how easy it is to make this everyday loaf, which effortlessly fits within the cracks of your daily routine. Using unrefreshed (unfed) sourdough starter, minimal kneading, and long fermentation, this recipe can be adapted to your own schedule — which means you may very well find yourself baking this bread weekly (or even daily!).
Recipe link:
Blog link:
Bread Flour:
White Whole Wheat Flour:
Extra Large Dough-Rising Bucket:
Brotform and Liner Set:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:53: Introduction to Pain De Campagne
0:54-2:04: What is unrefreshed or unfed starter?
2:05-2:38: Making the bread dough with starter
2:39-4:14: Making the first two folds of the dough
4:15-5:32: Folding for a third time and resting to rise
5:33-8:08: Dividing and pre-shaping the dough into two loaves
8:09-10:28: Shaping the loaves and placing in brotform baskets
10:29-12:24: Scoring the loaves and placing in the oven
12:25-13:46: Baking the boule in a covered pan and the batard on a peel
13:47: Voila! Two baked loaves of Pain De Campagne sourdough
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
Pan De Cristal (100% Hydration Spanish Glass Bread) is an Airy Crunchy Dream
Join Martin as he makes Pan De Cristal (Spanish Glass Bread) in our kitchen! There is no loaf of bread quite this airy, crunchy, or magical. It starts with a 100% hydration dough (wet and sticky), but after a few easy folds and rests, the dough becomes strong and easy to work with. Both types of folds, the bowl fold and the coil fold, are simple and powerful in their ability to build the structure and interior of the Pan De Cristal. Once the dough is divided into four small loaves, it proofs uncovered, and then goes right into the oven. What comes out is nothing short of breathtaking: such an open crumb! So many bubbles! What crispness! You'll want to try your hand at making Pan De Cristal for yourself.
Get the recipe:
Buy a bag of our Bread Flour:
Pick up your own Dough Scraper:
Grab a trusty Bench Knife:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:39: Introduction with Martin Philip
0:40-1:35: What is Pan De Cristal (Spanish Glass Bread)?
1:36-3:04: Step 1 - Making the Dough
3:05-4:54: Placing the dough into an oiled pan to let it rise
4:55-5:14: The essential elements of well-made bread dough
5:15-5:59: The 1st bowl fold, building structure in the dough
6:00-7:00: The 1st coil fold, lifting and elongating the dough
7:01-7:56: The 2nd coil fold, once dough has some structure
7:57-10:08: Step 2 - Gently divide the Pan De Cristal dough
10:09-10:54: Let divided loaves proof uncovered
10:55-11:53: Step 3 - Bake the Pan De Cristal loaves
11:54: Feast your eyes on this beautiful, airy bread!
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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Music: Blue Mountains by Gabriel Witcher
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The Easiest Loaf of Bread You'll Ever Bake
Get the recipe:
Five ingredients. Simple instructions. No special equipment. No advanced techniques. This recipe for European-style crusty bread is a great introduction to yeast baking! Martin is in the kitchen to show you how easy it can be, thanks in large part to the high-protein of King Arthur Unbleached Bread Flour, which makes for great texture and a high rise no matter how elementary a baker you may be. Simply mix the dough ingredients, knead by hand or mixer, and let it rest. Then split the dough in half, shape them, and once they've risen, score the tops, and bake them up!
King Arthur Bread Flour:
Measuring cups and spoons:
Bench knife:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:24: Introduction to the easiest bread ever
0:25-2:03: Fluff the flour, pour into a cup, and sweep to level
2:04-3:23: Measure the remaining dough ingredients
3:24-5:15: Combine the dough in the bowl and begin to knead
5:16-6:44: Place the bread dough in an oiled bowl, cover, and let rise
6:45-8:50: Shape the dough into two equal bread loaves
8:51-10:00: Let loaves rise on top of sheet pan with semolina
10:01-10:57: Scoring and baking the bread loaves
10:58: Slicing and eating the easiest bread you'll ever bake
KING ARTHUR FLOUR BAKING TIPS | BREAD RECIPES | EASY TO MAKE BREAD RECIPE
MY3 FOODS
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