The King Arthur Flour Bakery: Techniques for the Professional Baker
Learn from the professionals inside the King Arthur Flour Bakery how we produce our nationally recognized, hand-crafted breads. We’ll take you step-by-step through the process of creating beautiful, hand-crafted bread, from raw ingredients to finished product, including mixing and dividing, shaping, cutting, and assessing quality after the bake.
Certified master baker Jeffrey Hamelman introduces our 5-part series of videos for the professional baker. In this series you will learn techniques for making beautiful artisan breads through traditional handwork methods.
In this video, certified master baker Jeffrey Hamelman will show you how to properly mix artisan bread dough. Jeffrey walks you through the techniques used in the King Arthur Flour Bakery and explains our philosophies about mixing a proper dough.
Jeffrey Hamelman, director of the King Arthur Flour bakery, demonstrates techniques for preshaping baguettes, round and oval loaves.
Certified master baker Jeffrey Hamelman and King Arthur Flour baker Martin Philip demonstrate the proper way to shape artisan bread loaves. Watch them shape a round, baguette and batard.
King Arthur Flour baker Martin Philip demonstrates how to properly cut a baguette.
King Arthur Flour Bakery director Jeffrey Hamelman and baker Martin Philip explain the method and criteria for evaluating finished baked goods
