I’ve been reading modernist bread and I got to the part about pre-shaping and shaping. The book is great but I just can’t learn technique from pictures and explanations (obviously this goes for any book). This video was fantastic!

Thank you. I have just done my first but it was too sticky to make a boule. Hopefully my next will be much better!

the way kathleen tosses the covering cloth off to the side made me smile.. exactly how i do it too! 😀

wonderful video, though could you please republish without the music in the background. hard to focus on what's going on <3 🙂 and more top view shots please so we can pretend we're doing it with her.

Thankyou

Such an awesome explanation & demonstration. Tks for making it crystal clear! I can place it overnight in the banniton, correct? & bake in the am 😉

How long can you keep the discard in the refrigerator fresh

The only actual care tips are in the last 15 seconds of the video.

Any recommendations for caring for a cotton/canvas couche? I understand they can be washed.

I have one more Question Kathleen. Your crackers all even looking, meaning the periphery is not overcooked. Is it because of the oven you are using? I have a gas oven and I find all the crackers I make, the outer ones cook so much faster than the ones in the middle and wonder if you have a solution for that. Thank you in advance.

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ありがとうございます。 助かりました。🙏🏻🙂

Cool trick with the hands. 😮

Why u add baking soda ?

I've tried so many different sandwich bread recipes and this one was my favorite. Thank you for the recipe and video!

I always run into the issue of the seams wanting to come apart in the banneton when they are face up. I'm making sure to get little to no flour on the seam side, I have even tried using a lightly watered surface instead. I have stopped doing the second degassing and pulling of the edges in for this reason, I just try and tighten up the ball again for final shaping

Can sourdough starter be used instead of poolish and yeast

Ooo lovely...thankyou

Can you double or triple this bread with little worries

Granny would roll the tightest joints

How do you store your bannetons to keep them from getting dusty?

right now this is my go-to video for "how do I do that, again?" before getting the bread dough ready for the pan. Thanks for sharing your skills with us!

I have been baking for years for my family, but more recently, bread. I just wanted to say thank you for this video. You are precious and so so helpful! I have my first chocolate chip sourdough loaf in the oven! - Casey

I like that push back method

Love this! I've been making crackers for years experimenting with different recipes, and I'm in the process of trying this one. Everthing taught at SDABS rises above the others.

Very interesting! I regularly bake bread in Panasonic bread maker and it turns out nice but I want to explore poolish after seeing your video. How would you go about it? Any tips would help!

These look delicious. I’m going to make these, but I will roll little ball and then use a tortilla press.

Chef Kathleen, I am glad for the acidy of the oatmilk added in the loaf adapted. It does remind me, and is the remedy for the further conversation between Mark bitmann that wanted to make Jim Lahey's no-knead bread faster. ""Jim Lahey says, if you want to get it ready in 2 hours or so, I would mix a portion of dough with more water and flour and not add more yeast. Jim Lahey started talking, but Mark bitmann interjected. Everything is a compromise right. Jim Lahey starts to chew the bread. It's not bad says Jim lahey as he tastes the bread. Lahey to Bittman. Make it even better. Go to the original recipe, add to the water a couple of drops of red wine vinegar. Interesting says Mark Bittman. 4 drops or even a 1/4 t. and instead of using tepid water, use extremely warm water, almost hot. And that's it. Ok says Mark Bitmaan, we'te going to do this. Jim Lahey said, it should work and it will be cool."" This is where the conversation ended. Then what? Nothing....? Kenji Lopez was the one who picked up the part of the vinegar, he adds 1 Tbsp for gluten development, and for flavour like a sourdoughy complexity, 50g of light lager beer. I tried it, but not the hot water, or the bear, but raisinwine that I fermented so that it tasted like ginger ale, but that become stale, so I threw everything away and I did not like the caramelflavoring and the acidity of white spirits vinegar, so, back to Lahey. This is where your milk or vegan milk suddenly brings the answer, the acidity of a faster, quicker bread, as prescribed by Lahey. What do you think about that? MvdM

O dear Kathreen, I understand that you advice for the beginner to mix everything in, when it is a no-knead recipe. Because questions come up. Why was the milk fluid only added the day after and not in the beginning. Since I used oatswater not milk that go bad, would that have been ok, it is at room temperature. Milk goes bad. Is milk or whey then a good idea for room temperature no or low knead bread? The yeast and salt later, with a ''slurry'', making more liquid added? That is done. Now the oil that is also liquid is then added at the first stretch and fold, not so. Wholewheat bread is not for the fainthearted or the beginner, but what can I do? All purpose or cake flour with bran at the end, does not make tasty bread. Am I totally losing what needs to be done? This is then 100% brownbreadflour. I hope you see our way open to advise. MvdM

Chef Kathleen the dough that is not fully bulk fermentated and thus could not bake evenly, as I had an overproofed or underproofed bread, I don't know. I remember something, as I have watched Jim Lahey's video's and Kenji Lopez's. I am overpopopulating a substrate by using too much instant yeast, for a no-knead or low-knead bread. Lahey uses 1/4 tsp with 3 cups of flour, which is said to be around 400g. Kenji Lopez is more precise with 425g of flour and 1/4 t instant yeast. Using 1/2 tsp instant yeast with 385g sandwitch bread - I was not thinking in the wee hours of the morning. I would love to understand what the following means. I transcribed the video. The baker Jim Lahey, and author of My bread, was in conversation with Mark Bittman of New York Times about his no-knead to knead bread concept and recipe. Mark Bittman invited him and said I have some new ideas about Jim Lahey's recipe and asked Jim to tell him (Mark) what am I doing wrong?. Jim Lahey said,What harm are we doing?( Mark is asking Jim Lahey.) (On the screen shows: in other words: more yeast, more action! Jim Lahey replies: ""The things that can be consumed, the natural sugars in the wheat, as well as that 70% starch, can be consumed a lot quicker as a result. The next step would be to rise it for 1/2 hour or so says Bittman. The evaluation. Lahey says, he sees these little wavy lines on Bitman's bread. And the lack of actual crust. Indicates for me (Lahey) that the bread did not bake long enough. See it's just this little bit of crust (looking at the back). Lahey says there is no fissure. There is no crack says Lahey, but what's that says Bitman That's just an expansion mark. I will show you says Lahey, when we cut it up. In more We call this the crumb. And I can tell says Lahey, to the inside and the outside of the loaf, it

Chef Kathleen I am not in despair about the Shop cheap flour full of bran, that some was sifted out, anymore. The wheatberries that I threw over 1 a.m. in the morning, when I woke from bad digestion, is working. I do the low-knead or faster or quicker bread folds, which Kenji Lopez teaches, which means one can ferment for only 5 hours. I have just done my 4th fold and adding wheatberries crushed in the shopbought flour and I think a loaf can be baked from this, I just need to continue to let the wheatberries incorporate and thicken the very flipfloppy dough. It is no use to do 15-20 stretch and folds with either, they are so wet. 5 makes sense, which is also what Lopez does. Max Bernstein has a workhorse loaf, also pure white bread (for crying in a bucket - if it wasn't for your tutorials.). He does explain a lot more in words what you draw on your tablet. Both is really helpful. I just don't like the lot of wine or cocktail sipping that Max implies. Kenji Lopez is also part of the Seriouseats-team. I have taken a bite from the hero flour dough baked. Not good, the worst ever. Very doughy, the crust is already alarmingly gritty and hard. How to salvage the hard crust? I learned something from Everythinghomemade, the woman grinds her own grains through a liquidizer (which I don't own) and she says her bread becomes rock-hard if she does not put it in a ziplock bag immediately and the steam actually makes that she can bite into that loaf.I will try, in the past it did not work well. 5 hours should have been ample for the better or low-knead dough, should I just have had white bread flour maybe. The bran is definitely a challenge. . MvdM

Chef Kathleen I baked the low-knead wholewheat sandwich bread with the rolled oats about 6 hours after dough was mixed. 80% hydration which is 308g water in total, is way too much. I could not handle the wetness of the dough. I should have listened to you to just add 1 tablespoon at a time, I further sprayed the dry bran that I gleaned from the Snowflake flour with water like Martin Phillips in the test kitchen recipe does and it worked beautifully, everything stuck. , I only have myself to blame that I have what Max Bernstein from Seriouseat series Breadmaking 101 in his troubleshooting bad breads calls sirlumpsalot, dough that is not incorporated, one can see it in the bottom. Fortunately it is a small loaf. I do have a question though. I see you oil your hands when you knead the dough. You don't mention the reason why. Others use water, others use flour, why oil? The teatowel when covering your dough. I have become accustomed to the plastic container with the needle point hole and there is not problem with that. Proofing in that bundled up container is a nightmare with low-knead bread - it sticks so much, I have to tear it from the walls, hurting the dough very badly. Kenji Lopez for low-knead bread has a banneton, I have a round clay bowl, and he inverts, or put on the top, what you did in your read recipe sandwich with poolish, a plastic bowl on top. He seems to like metal, so I have one that goes inside. It seem air tight. The parchment paper is at the bottom with a bit of oil on the parchment paper and I put bran on top of the parchment paper. the rest on top. I cut the dough like I saw Martin Phillips with scissors to make it pretty. My husband instists on wholewheat bread with the bran inside, not on top. It did stick but already after 1 hour it is too hard. I am going to move away from that and do as my husband asks, he wants wholewheat bread, with the bran inside. The problem of underbaked bread I''ll give my question elsewhere Regards. MvdM

Chef Kathleen the reason I mentioned the cake wheat flour of our hero mill is that I don't have white breadflour in stock, it is coming soon, but I am confident in this cake wheat flour to have added 280g flour for your recipe. I just added 1 T olive oil, my preferance, to the dough mix that consists only of the hero flour and your tutorial is helpful, no pockets that needs more knead - they are really hero flour. It is as weak as water and I have wasted my precious 280g cake wheat hero flour in it, and there is even 2 handfuls of raisins added, the sugar and whey. I do have crushed wheatberries, the red winter kernels and I just dumped some of that on it, after adding the 1 T olive oil. The wheatberries seemed to tighten up the dough but it is so slow and I am out of crushed wheatberries. I'm now putting it in the fridge, undecided what to do. It is not forming any gluten as far as I can see enough to bake bread, I've done 5 folds. Should I just dump it? MvdM

I have made some variants. One a carrot bread, with carrot juice replacing the liquid. Still I need to get my recipe correct. Carrots that I can't liquidize is a problem. I've added raisins, black and white from a recipe 50% raisins and 50% flour which I lessened, and I understand nothing of the consistency needed. I need to get the basic recipe right first. That is the most important thing. I am starting afresh. I know Lahey's recipe of 400g flour, 300g water is 75%, for all purpose, or in my case cake flour. It is much easier to stick with numbers like that if you don't mind. It makes adding a lot easier in working out what is the hydration percentage in the end needed. What you are saying is I need like oatsmilk to let the bread rise, through your recipe, and I need to add 1 tablespoon of water if I am using the brownbreadflour, at a time. 1/4 tsp instant yeast is 0,05% yeast, which is the right amount for his quantity of flour. Which makes 1 comfortable loaf. I am doing the autolyse with the flour and water for 1 hour as Elly's everyday 100% wheat sourdough tutorial suggests. but that leaves me with 2 unknown factors. Elly had a hydration of 90% as she said, oh it is too much, better to go to 80% but she never dit, and being a sourdough recipe, well she's a homebaker and doing her best, but I can't ask her advice. 1 Tablespoon water was enough hydration extra as far as I can see. Now how to add the yeast and oil and salt. I saw how you did the salt, that's fine. Can I add the yeast in the 1 tablespoon yeast, is that the right time to add the oil, no, I don't think so. More water then. Oil cames right at the end then, I think. Her sourdough starter of 2g was unfed and not helpful, yet the small percentage helps that 1/4 tsp per 400g is as it should be. Help appreciated if you can. MvdM

Thank you Chef Kathleen, I then understand that you are for adding more bran to a loaf, and to not create a too hard crust, to keep the lid on for the second half of the bake as well. You give good advice, I never thought to change that and can envision it will work well. I am a bit unclear how you want the dough wetter, there are two ways of course. The one is to up the hydration of the dough, from 71%, which is perfect for a low-knead bread, to 75% hydration, which is necessary I've noticed when using any amount of wholewheat flour. Baker's percentage to the rescue. Yet I would hesitate to make it much more initially. I saw from Martin Phillips video the test kitchen recipe where they tested the no-knead bread recipe, he used their seedmix (which I don't have, and will use bran flakes instead). He squirted water over the wet dough after spooning 2 Tablespoons of their seedmix over it. He did another thing, he cut it with scissors, not score with a knife and his comment was to make it look pretty. My dough has been to wet and sloppy before, yet I am positive it will work for your recipe, I hope. If that does not work, I can make the dough more sticky with higher hydration, maybe 80% of course, the next time after this try. I do want to submit to you the thought to autolyse the wholewheat flour anyway, as I did mention that there was a few others that is brave enough to give help for us homebakers to use wholewheat flour in a high-hydration dough. I copy from her website, for your comment, which I would appreciate. You see this is sourdough starter, but so little and I in inverted commas put my question to substitute it for instant yeast 1/4 tsp. Chef Kathleen there is a remarkable change to this method she suggests to the dough. Thank you for your quick response, to help me out with your recipe and adaptions. I will proceed with the other suggestions which seems very good. thank you. MvdM

On a second thought I am running alongside this stoneground flour which I am happy with with 11,4% protein, a brownbreadflour that confuses me. It says on the side panel it has 12,8% protein, yet it has so much bran added and is a much cheaper flour than the stoneground flour that is now no longer available in supermarkets. It has added minerals and electrolic iron, which I am not happy about. Yet I have a bag of it and I did the flour test of whether it would make good bread - it was jeopardized by the bran of course. I will not add oatsmilk to this one, as my husband has been pestering me to add whey to his bread. And sugar I can add to his loaf, so that too is prefermenting or poolish overnight. I do plan to bake this break after low-kneading after about 8 hours, when doubled in a big enamel iron pot that I can squeeze both in side by side, I think, baking at 450F for 30 minutes with lid on and then 20 minutes with lid off. How much whey powder should I mix with the water that is the milk quantity, if you could advise, on that too, then I swot two flies with one shot (a metaphor in my mother tongue language). I hope to hear your advice on this. Regards. MvdM

I appreciate your knowlegableness about wholewheat, there is very little available with instant yeast, well none that I know of, except sourdough yes, a few. I do ask advice as I want to deviate a bit, making a low-knead type bread with your recipe. I am not happy with Jim Lahey's adding of bran on top of all purpose flour just before he puts it in the dutchoven that has preheated at 450F for 30 minutes. He breaks open the bread with his knee in one interview so hard is the crust. It was not hard when it came out of the oven, it was quite nice, except that bran was flying loosely everywhere. I guess I should have added a squirt of water, but it is a very sticky dough, someone suggested cornstarch too, I have no idea how that would work out and as I have felt the toothbreaker in the crust after 8 hours, eating it, I am hesitant to continue. I had 100g of wholewheat flour that has actually been a poolish (as I was testing the strength of the flour with water, before that for some hours. I turned to your recipe in a last resort. I have made a preferment with brown breadflour, with a pinch of salt, which will sit overnight. I have also mixed 1 part rolled oats with 4 parts water for 120g milk replacement, which will soften also overnight. I do want to omit the granulated sugar, as far as I know it only adds to caramelize a bread. I prefer not to have sugar in my bread, unless it gets eaten up in the process, I don't know. As I have an low-knead bread in mind, I will not add more than 1/4 tsp of instant yeast, on top of the pinch already added, I think. Coconut oil I'll add or olive oil, that would be possible, I presume. I seek your guidance, in this if I may be so forward to ask. I have enough bread made from mixtures of brown and white or allpurpose flour type of dough that has caused me discomfort in terms of indigestion that I don't care to make more of them. I will appreciate your help. MvdM

This is my FAVORITE sandwich bread recipe!!!!! I have even made a rye bread with this recipe ❤

I don't understand discard. I just make more sourdough!

I've been wanting to make crackers thank you

Great video. I am excited to try using polish for the first time. I use only freshly milled whole wheat flour to make my bread. Do you know how I should change the recipe to accommodate that?

Wow that was crazy easy to follow! Thank you! My loafs look great now❤

You said at first 120 grams of flour and 120 grams of water for the poolish, but when making the bread you said 105 grams of whole wheat in the poolish? Ummm what?

Yes ! O the pizza dough lol

Great instructions , thank you

Thank You So Much

Has anyone made this with all bread flour?

So I followed the recipe very carefully, I measured and rechecked everything twice, followed the order of how the ingredients go together, etc ... but my dough did not rise after 60 minutes. Ideas, PLEASE!!! Thanks.

I have been making this bread, both with a wheat and white flour poolish, at least twice a week for over a year and I can honestly say it is absolutely fail proof. By following the written recipe, I have never had a disappointing result. Every few months, I watch the video again just as a refresher so I don't get lazy in my execution. Thank you so much for the best bread I have ever made.

Amazing tutorial!!! Thanks. I am going to try it to see what the results are.