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We'll pass the message along to him! -🍰Grace

This recipe is the best of both worlds! If you're interested in a more traditional, thick, "Sicilian style" pizza, we have a recipe for just that on our website! www.kingarthurbaking.com/recipes/sicilian-style-pizza-recipe -🍰Grace

Yes, yes he does 😂😄 -🥐Lily

Thanks for the feedback, Judy! What kind of music would you prefer in our future videos? -🍰Grace

Absolutely! -🍰Grace

@@KingArthurBakingCompany Awesome! Thank you so much ☺️

You sure can! If using a dough hook, you'll want to knead it on medium speed for around seven minutes. -🍮Kat

@@KingArthurBakingCompany Thanks so much!!

Yes! You'll want to bake the dough in a 9"x13" pan -🍰Grace

@@KingArthurBakingCompany Thank you!!

Simple doesn't always mean easy, but if you have any questions, please don't hesitate to reach out! 😊 -🍮Kat

More like a bread dough! -🍮Kat

Haha, if it's feeling a little stiffer I'll give it a jiggle until it stretches out a bit, or see if it relaxes on its own after a pause. But if it's acting like it really doesn't want to relax, I'm not about to force it. I just go with what the dough is willing to do. 💛 -🍮Kat

@@KingArthurBakingCompany Thanks. I was kind of jiggling it to get it to hang down more.

We're so glad you found it helpful! -🍮Kat

The former! 😊 -🍮Kat

@@KingArthurBakingCompany Great! Thanks so much.

Anytime, that's what we're here for! 💛 -🍮Kat

Glad to hear it! -🍮Kat

It can go right on the steel/stone! But if you're having difficulty with the bottom burning, you can try moving the rack up higher away from the bottom heating element. -🍮Kat

Thank you!

Oh, yuck! Unfortunately, RUclips selects those based on their own algorithm that includes videos you've watched, other things you've searched for online, and demographic information they know about you. You might find that clearing your cache or opening RUclips in an incognito window helps somewhat. -🍮Kat

@@KingArthurBakingCompany well it can't be my algorithm because I have never watched videos with disgusting bodily functions! I will look into opening RUclips incognito. Thanks!

That should work! 😊 -🍮Kat

@@KingArthurBakingCompany thank you!!!

It may just need to be mixed a bit longer! -🍮Kat

@@KingArthurBakingCompany I was wondering if the hot lights in the studio had an affect on martins dough. Or maybe the video is edited for time sake. When he first started kneading it with the flexible spatula the dough was soft and pliable. Going to let it sit tonight. It does look like it’s rising.

While our studio doesn't get terribly hot, weather can definitely affect your dough! You may find you want to use a touch less water in humid months, and more in dryer ones (which is usually the winter when we have the furnace running, here in Vermont). -🍮Kat

💛💛💛 -🍮Kat

We're excited to hear how your bake goes, Lisa 😄 You can add in whatever you like to this recipe! Those can either be folded into the dough or dimpled in before the bake. -🥐Lily

@@KingArthurBakingCompany Thank you Lily!!

We're thrilled for you! 🙌 Thanks for baking this with us. To keep track of the coil folds, you could have a pen and paper or white board handy and tally for each coil fold. Hoping this helps! -🥐Lily

Sounds like the dough needs some more water, which is an easy fix! Try adding 1 Tbsp of water at a time until the dough reaches the same consistency. The dryness could be a result from measuring by volume vs weight, high altitude, or climate of dry air. Please let us know how the next trial goes! 😊 -🥐Lily

You've really put your Challenger to the challenge, Lisa! 😄 It's loafly to learn how durable and versatile it is! -🥐Lily

Hi Diana! The recipe contains the information, which we link in each RUclips video's description box. For now, here's the link: bakewith.us/PanDeCristalYT Happy baking 😊 -🥐Lily

Thank you for sharing. 😊 We're glad that Martin's videos have helped you grow as a baker! We are aware that some bakers in Canada obtain their KABC goods by picking up, or having a USA point of contact to pick up from or to send to Canada from there. Though we cannot ship directly to you, we will send your sentiment to the team for future considerations. In the meantime, we are delighted to bake with you through our virtual resources. 🥰 -🥐Lily

It is! 😊 Just a different way to bake and enjoy it! -🥐Lily

Thanks for reaching out, Thomas! When shaping the loaves, was the dough poured out and then shaped gently or with a little work that may have de-gassed the dough? Also, what was the temperature of the work area, when shaping? -🥐Lily

@@KingArthurBakingCompany Hi! Thanks for the reply. I tried to be delicate with shaping but I'm a sourdough toddler. I did shape it on a cold quartz countertop in a room that was around 20 degrees Celcius.

We're happy to help! The room temperature seems fine, as does the countertop. There could have been some de-gassing during the shaping. Another thought is for the kneading - was the dough kneaded for a long time or did you happen to do a window-pane test? -🥐Lily

@@KingArthurBakingCompany I feel like my kneeding was so professional looking I could have refined Martin's technique! LOL I did not do a window pane though. When I was shaping the dough felt and looked fantastic. When I took it out of the fridge that night it looked sad and deflated. But I did just fold the corners what I felt was about the same amount as Martin did in this video.

Great! Sounds like the shaping was fine, as well. 😊 If the bread happened to be over-kneaded, the gluten may have been over-worked. If that could the case, the long periods of fermentation would have lost some strength in the gluten and produced the deflation of dense, gummy texture. We have a guide for the window-pane test, which goes a little further into kneading and gluten development, and how that affects different bakes: kingarthurbaking.com/blog/2022/10/14/what-is-the-windowpane-test-for-bread-dough Please let us know what you think of this possibility! -🥐Lily

Wonderful, Sammy! The eating is the most important part, anyways. 😉 -🥐Lily

That sounds incredible, Tony! 🙌🤤🤤 -🥐Lily

Hi, Poonshka! We're glad you're enjoying the recipe 😄 For the next bake, you can raise the bake a little higher in the oven, so it's closer to the bottom, but not the very bottom. Another trick is to set a cast-iron pan in between the bottom rack and the grate that covers the element. Please let us know if this helps! -🥐Lily

You absolutely can! You'll want to increase the yeast by about 20% to offset any yeast that may die off in the cold temperature. We also have a blog article that has more on the topic of freezing dough (www.kingarthurbaking.com/blog/2021/07/06/freeze-yeast-dough-make-ahead-bread). -🍰Grace

Let us know what you think when you do make it! -🍰Grace

This cake is unique the batter starts with whipped cream as its base (there’s no other fat or liquid!). It's a mashup of a mash-up of two great recipes: whipped cream cake and Danish Dream Cake (Drømmekage). It also has a flavor palette similar to that of Girl Scout Samoa cookies! -🍰Grace

@@KingArthurBakingCompany Thank you. I could not figure out what the flavors might be.

We learn from the best! And by "best" I of course mean cats and their kneading expertise! 🐈 -🍰Grace

Thank you for sharing such a nice complement! We'll pass your message along to Jeffrey, he certainly is one of the best! And thank you for baking with us! -🍰Grace

Hi Alexis! We're thrilled that your bake went so well! 😄🙌 Our handy Pizza Guide has an FAQ section that answers just this. Scroll down to "Which flour is best for pizza?" kingarthurbaking.com/learn/pizza#faq Happy baking! -🥐Lily

@@KingArthurBakingCompany Oh boy......so sorry I didn't see that!!!! Thanks!! Martin has got me in the baking mood.

The recipes for our RUclips videos are located as links in the video's description box. For this recipe: bakewith.us/MartinBaguettesYT Happy baking, Madeleine! -🥐Lily

Sounds like you've got a professional baker on your hands, Bethany! 🥖💕 -🍰Grace

Great question, Peggie! The folds are done in a separate pan because you'll want to add that additional olive oil to your baking pan prior to adding the dough and baking. It helps with developing a nice, crispy crust! -🍰Grace