David Medina me too! I started baking bread BC of this mess too & I’m glad I did.

the purist kind baked my first bread. I think I found a hidden talent lol

I have 2 loads proofing now!

Same here. I'm having a lot of fun making bread after several failures. Learning more with each recipe.

Thanks for the video, I never made a proper loaf before.

Can you pls tell hw to make a perfect bread

Good morning. I trust this message meets you well. Watch Bread 101: Basic White Bread: Getting Started, kneading your dough and shaping your loaf. Watch the texture of the dough during the training and ensure you end up with a similar texture. Add a dough enhancer/improver to this recipe. We have a number of them in the market. Ensure you knead your dough properly. You may also use the dough hook of a cake mixer to mix your dough. I hope this helps. Kind regards

really? Is it really delicious? i actually want to try her recipe..

This whole thing has reminded me of that!! Hahahaha

Yes, Yes, Yes.....long live SNL!

Ham Steaks t

Move to one of the towns we deliver to and u will lol

Ham Steaks hello I’ve have just bought the bread tins and I cannot get it out of the tin after baking it was stuck in the tiny holes , plus I did grease the tin , what did I do wrong, please could you tell me.

King Arthur Flour no

Fred Oakes do you have these masterclass tins , plus how did your bread turn out.

@@gildagarbuttwyer4534 I use a couple of glass pans that I've had 30 years. Bread turned out great! I didn't let my dough get to inflated on 2nd rising..a great tip.

Fred Oakes thank you

Tom, you'll want your bread's internal temp to be 195 - 200 degrees F. Happy baking! Jesse@KAF

Thomas Lopata 195-205F

Some bakers feel as if they have more control over the dough if they use just their hands rather than other tools. However, if you've found a technique that works well for you, more power to you! Use your rolling pin rolling technique with gusto! Perhaps some other bakers who have experienced trouble in the past will give it a try as well. Thanks for sharing your tip and happy baking! Kye@KAF

We use an electric one lol

Am quite intrigued with your experience and technique of rolling the dough using a rolling pin in kneading the dough in your attempt to stretch it, instead of using your hands, and resulting in a fluffier bread than hand-kneaded dough. It's the first time I've heard such a technique. Can you be kind enough to share your good fortune by giving us more detailed instructions on how to do that? Please do it promptly since I'm dying to give it a try. Thank you!

Great! The use of rolling pin also worked for me during my training programme with D-SAP. Day-Star Christian Center, Oregun, Ikeja, Lagos, Nigeria taught me how to bake fantastic loaves.

Nora, we're glad we can be helpful. Just yesterday I found my Laurel's Kitchen cookbook. It was missing in action for years. Kindly, Jonathan@KA

@@KingArthurBakingCompany What a coincidence...this book taught me how to bake bread all those years ago, but King Arthur has helped refine me.

With all the tasting we do at King Arthur Flour, it's best not to eat too much of any one thing. Getting full is an occupational hazard! Kat@KAF

@@KingArthurBakingCompany just like in a brewery too :DD

Some folks in the food business who taste test things spit it out after. Bad for the health to be eating all day.

Hi there, Glenna! You'd want to score your bread just before it goes into the oven. Happy baking! Morgan@KA

We're glad you enjoyed your loaf, Anne! Cracks usually appear when there's an air bubble in the middle of the dough, so it's quite likely that this was just a one-time thing and it won't ever happen again. Keep on baking! Annabelle@KAF

Sounds like your loaf was quite delicate. This can happen for a few reasons, including over-proofing (letting the dough rise for too long), not kneading for long enough, or using flour that has too low of a protein content. In order to rule out these possible factors, try using King Arthur All-Purpose Flour if you're not already doing so and knead the dough until you can poke it with your finger and it readily springs back. The dough should rise just until it has crested the edge of the pan by 1" in the very center. We hope this helps, and happy baking! Kye@KAF

Yes! 😄 When ready to bake, let the pans come to room temp for a bit. Happy baking! -🥐Lily

You're very welcome, Sana. For the next leg of your baking journey, we recommend the Our Favorite Chip Cookies recipe: bit.ly/1Udqgok It's crunchy, can easily have a number of other add-ins (including chocolate chips), and can easily be switched to a whole wheat recipe if you'd like to add more whole grains in your diet. Happy baking! Jesse@KAF

Standard is about 800 grams of dough for the pan.

Hi, Diana! If you're baking in a loaf pan, we'd recommend tenting the top with aluminum foil to prevent excessive browning while continuing to bake until it's done in the middle. Otherwise, you'll typically see this when the heating element is at the top of the oven. In this case, baking on a lower rack can help. Happy baking! Kat@KA

This recipe for Basic Sandwich Bread makes two loaves of bread, so if you want to make one sandwich loaf, divide all of the ingredients in half: bit.ly/1Etl2wv Happy baking! Kye@KAF

Hi there! You can find the full recipe with all measurements and pan sizes here: bakewith.us/fqxnx5. Happy baking! Kat@KA

seattwa The type of loaf you want to produce is an important factor in finding the right pan, but if you'd like to bake a standard sandwich style loaf, we recommend this durable and easily cleaned Bread Loaf Pan: bit.ly/1Acbx4e Happy baking! Jesse@KAF

Hi, Michell! You can find the complete recipe with all the measurements here: www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe Happy baking! -👩‍🍳Kat

We're sorry to hear that you're having some troubles, Justin! The uneven rising could have to do with the initial shaping, we'd recommend ensuring that you're folding the dough evenly and be sure to create good surface tension when you seal the seam, this will help the dough rise evenly. We hope this helps for future baking adventures! Kindly, Morgan@KA

Hi there, Carrie! You do want to gently degas the dough to get rid of any large, irregular air pockets but you don't want to knock out all the air. We hope this can help! Morgan@KA

Hi Holly. There could be a number of culprits here, especially depending on what you're making. So please feel free to let us know a bit more about your current baking dilemma, or even reach out to our amazing bakers on our Baker's Hotline here: bakewith.us/8ma7e. We'd love to help you out. Ethan@KA

With a basic white bread, you should put it in a pre-heated oven. The only recipes that require a cold-oven start are artisan breads that are baked in a Dutch-oven or clay baker. Usually recipes of this type will specifically say, "put dough in a cold oven." This method allows the baking vessel to heat slowly along with the dough so that by the time the oven is finally pre-heated, the baking of the dough can also begin. It creates a crispy crust and a more even bake but really is only necessary with those types of recipes. Kye@KAF

To help you understand why you preheat an oven let me explain how an oven heats. When you turn you oven on, the burner comes on full blast until the oven come up to heat (say 350f). At that point the burner shuts off, and the oven "coasts" down to a lower temperature (say 345). Contrary to an all too popular belief, the oven's burners do not start out low and get higher as the oven heats up. The burner puts out 100% heat from the beginning and continues until the temperature sensor in the oven detects the right temperature, then the burner shuts down. At first, the burner remains on most of the time. Once the oven heats up, the burner is on for short periods of time. For this reason, many things tend to burn while the oven is heating up because the burner is on (full blast) most of the time. And the nearly constant heat from the burner is what tends to over bake or burn things. Preheating is very important. And, in my opinion, it is more important on a, shall we say "economy" oven (because of less efficient insulation and uneven heating. Hope this helps.

Hi there! It depends on the recipe you're using and the recommended internal temperature. -🍮Nicole

@@KingArthurBakingCompany So not like 165 degrees for meat then. What's the range then? What's the temp for this particular bread? (The whole idea of taking your bread's temperature seems so 21st century. I don't think granny had an instant-read thermometer to go with the oven that she fired with scrap wood from the sawmill at the end of the road. ;) BTW, great videos. I'm learning a lot.

We have a great blog article on using a thermometer with yeast breads that details the optimal internal temperatures for baking. You'll find it here: www.kingarthurbaking.com/blog/2017/04/07/using-a-thermometer-with-yeast-bread. Looking forward to baking many delicious loaves with you! -🍮Nicole

@@KingArthurBakingCompany Oh, great! I'll look at that now. Thank you!

Hi Kevin, the internal temperature should be 190°F when the bread has finished baking all the way through. Happy baking! Kye@KAF

+King Arthur Flour where can I buy big bags of the flour, that Lil bag ain't cuttin it.

The largest bag that's available for home bakers is the 10 lb. size. We found that anything larger than that often burst during shipping, which was a big mess for our customers. You can order the 10 lb. bags here: bakewith.us/VK You can also check out store locator to see if any stores near you carry the 10 lb. size: bakewith.us/qW I hope that helps! Kye@KAF

+King Arthur Flour awesome thank you

It depends on the type of bread your baking, but for soft white bread like this, generally 190°F. -🍮Kat

@@KingArthurBakingCompanyare you referring to temp after baking? Or surely that is not temp of raw dough after first rise?

That's likely a 9x5" loaf pan. Happy baking! Kat@KA

@@KingArthurBakingCompany thanks for the quick response! Do you think its 3" high?

Our 9" x 5" pan is 2 3/4" deep, you can check out our pan here: bakewith.us/k5k53 We hope this helps! Morgan@KA

@@KingArthurBakingCompany thank you! You guys are always so helpful!

When it is fresh you don’t need it. I once are a third of a load of raisin bread in the car on the way home from a bakery!

Feel free to use your mixer and the dough hook attachment rather than kneading by hand if that makes more sense for you! Kat@KAF

King Arthur Flour can one make sourdough starter with the unbleached flour I got from King Arthur?

@@johntrailer1604 Hi John, all of our flours are unbleached so we aren't sure which one you have. Our Sourdough Starter recipe (on our site) calls for being started with either whole wheat or rye flour and then being fed with our all-purpose flour, all of which are unbleached. Annabelle@KAF

Grease them with shortening. Don't use oil.

Ye Seul did your bread stick to the tin after it was baked, only I couldn’t get mine out of the tin .

Dry them in a warm oven to reduce rust formation

Hi, Tina! You can find the recipe here: bakewith.us/xeh2h. Happy baking! Kat@KA

Thanks for the request! We don't currently feature a video on using the Pullman Loaf Pan, but we're glad to know you'd be interested in seeing one. I'll be happy to share the idea with our team members producing our instructional videos for their future consideration. In the meantime, we recommend trying this great Pain de Mie sandwich loaf recipe from our website: bakewith.us/1L Happy baking! Jesse@KAF

Hi Sheena! You can find the full recipe on our website, kingarthurflour.com, by searching for Walter Sands' Basic White Bread under the Recipes category. We hope this helps and happy baking! Morgan@KAF

@@KingArthurBakingCompany thank u so much. Will check your website

Pretty much! 😂 Kat@KAF

When the loaf is done, an internal thermometer should register at least 190 degrees F. Hope this helps! Mollie@KAF

Hi there, Iain! The internal temperature of a yeast bread should be 190°F when it's done. We hope this helps to clarify! Kindly, Morgan@KA

@@KingArthurBakingCompany super impressed with your quick response greetings from the UK thanks again

We're happy to help! Be well and happy baking! Morgan@KA

We have our King Arthur's Classic White Sandwich Bread recipe that has your answer and more 😊 (www.kingarthurbaking.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe). -🥐Lily

Hi Franc! You can find the recipe here: www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe Happy baking! -👩‍🍳Morgan

@@KingArthurBakingCompany thanks!

Hi there! This video is meant to demonstrate basic white bread techniques that can be applied to different recipes, but we understand what you're getting at and don't mean to leave you hanging. Using a thermometer is a great way to precisely measure if/when your bread is done. For a white sandwich loaf like this, you'll want to reach an internal temperature of 190F, which will give you a moist, soft bread with excellent texture. If useful, we have a great article on using a thermometer to read different types of yeast breads: bakewith.us/BOA Happy baking! Jesse@KAF

Thanks for taking the time to reply to my rant. (Classy move) I knew the answer but was just pissed that you didn't mention it. I have no life. P.S. I love your flour.

Hey, that's okay! Who among us doesn't get a bit peeved from time-to-time? We appreciate the love and hope we find more opportunities to exchange thoughts on our favorit-est of topics: baking, baking, baking! 💕 Jesse@KAF

96150coconut Omg, that made me laugh. Apparently I have no life either.

World-class PR right here. Very well handled! Thanks immensely for the video and all the information you guys provide, King Arthur Flour has contributed a lot to my love of bread over the years :)

Sumanta, if you'd like a more comprehensive beginning guide to making yeast breads, you can find one here: bakewith.us/yeastbakingguide. Happy baking! Kat@KAF

We appreciate this being brought to light! Here's the recipe: (www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe) Happy baking! -🥐Lily

@@KingArthurBakingCompany That link doesn't work. "Page Not Found" - EDIT: never mind, found it. the last ) in your response is counting as part of the URL when it shouldn't. Thanks.

The link works on our end, though we can try again (www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe). If that does not work, then try clearing your cache and browser history. Let's see if these work! -🥐Lily

@@KingArthurBakingCompany For some reason when you are saving your comment the last ) in your response is counting as part of the URL when it shouldn't. That is why clicking the link does not work.

Thanks for sharing! -🥐Lily

Starlite, we're sorry you didn't care for this video! This is the height we expect for this type of sandwich bread recipe, but we have other recipes available on our website if you're looking for a different style of bread. Additionally, we wanted to clarify that our Signature Flours are precisely what we sell in stores, and we stand by these products 100%. You can learn more about our Signature Flours here: bakewith.us/signature. Happy baking! Kat@KAF

@@KingArthurBakingCompany I agree, I buy your flour all the time. This brand of flour is GREAT. In about another week I will purchasing your 50 lb bags of All Purpose Flour and The Sir Galahad Artisan Flour. I'm new to making breads I have been making breads for three weeks now. I love it. This,is,my first time trying The Sir Galahad Artisan Flour. Soooooooo I hope I don't be disappointed with my breads and desserts. I have to buy flout in bulk because the flour in the stores are soooooooo expensive. My son eats the bread itself soooooooo I'm constantly in the kitchen baking bread twice a,week. Is the Sir Galahad Flour a good flour to use? Can I use it like I would the other bread flour?