The King Arthur Flour Bakery: Artisans at Work

I wish that KAF had cut one of its baguette to show us the crumb. I like this informative video. Thanks for posting.

I'm eating a KAF baguette right now...crazy to think they'll be making them again in 4 hours...

I want to work there, so cool!

That is right! They are a great team. EFB @ KAF

Any experience? It is worth a try. EFB @ KAF

Just in my home kitchen, but I am trying to get my foot in the door.

We are currently looking for a driver/delivery person. They would work some in the bakery too. Mary @ KAF

Great video. Very informative...and the bread looks delish! I wish KAF breads were sold where I live, Westchester County New York.

Just bought my first bag of KAF and am going to try a no knead cibatta tommorow.Breadmaking is really an art and after years of trying im just now finding a little success.Vids like this are really a help

I wish I had those kinds of skills with bread! I'm extra jealous!...not just jealous, EXTRA jealous.

They make it look so easy! Perhaps I can plan a vacation around one of their classes....

just go to a bakery skool i have a bachelor patissier and chocolatier

Just used King Arthur White Whole Wheat flour to bake bread and it was delicious. I love using my Cuisnart food processor to knead my bread. Does a great job kneading!

This is a wonderful flour to use for many baked items. Glad you found it. Joan @kaf

@puritan164 Yes, we are hiring for a variety of positions in the company. Check out the Jobs link at the bottom of our home page.

@cherd1971 Sorry, we don't sell the breads online at this time. BUT we do have over 1,500 free recipes on our site. Come on over and try a few!

nice video but would have liked to have seen the crumb. and curious why no digital scales were being used...?

@AbstractMan23 I checked with Martin Philip, our bakery operations manager, and here's what he said: Digital scales are used for weighing out formulas (scaling portions of flour, water, salt, yeast, etc.), but balance beam scales are the artisan industry standard for hand-dividing loaves because, in the hands of an experienced baker, they are faster. Some items, due to their size, are divided with the digital. Thanks for asking! -Allison@KAF

@KingArthurFlour interesting, thanks for letting me know.

Yummers!! This form of bread is awesome and delicious.

Yeah, I wake up at 0430 for my 13 hr days!!

so i think my career as a baker has finished just as fast as it started. my bakery manager says on my first day this "we'll see how fast you can do muffins on monday morning and if you can't go fast enough you will have to not work here anymore" they are both rude to me on my first day , the assistant manager just was in a bad mood cuz he kept saying he's in a rush because he wants to go home and was all cranky. are all bakery's like this. crabby people that don't even give anyone a chance.

i'm just a young guy trying to start out as a baker but i think it's over because they only want speed not quality. their stuff is all frozen mostly.

I was told that as well when I worked at a baker and pastry chef a year ago.. I do awesome work, but I am "too slow".. I think speed is important, after all; it's a big part in making money, but at the same time I don't think that it should substitute for quality. And the big problem with pointing out someone with being too slow, especially when they're just starting out, is that people aren't given the chance to grow into it. Once you've worked long enough, you will get faster.

without pressure and all that.sehr gute atmosphere. looks great!!

Great video i just started working as a baker and i love it

When in culinary school we used King Arthur flour. We were told that once you get used to a flour brand it is important to stay with it because all flour is different. We used the best ingredients in school which lead me to believe that King Arthur is the best flour. In addition they said that no matter where you go in this country, you can find King Arthur, and I have found that to be true.

Our company has been in operation since 1790 and that makes King Arthur Flour the oldest flour company in the United States! We are very proud to be the flour of choice at your culinary school. And, yes, we are in all 50 states now. Thanks for taking a look at our video Leigh and if you are ever in VT, come see us! Elisabeth

The oven looks like the containment unit from Ghostbusters =OP

Good stuff! Greetings to Jeffrey and the crew from Jim & Larissa @ AgroEast Baking & Milling Co. (Ukraine)

Thank you for watching Jim and Larissa. I will let Jeffrey and crew know you sent your greetings. Thanks! Elisabeth

what brand spiral mixer do you use at the bakery ?

Hello Lisabet, The video is actually a few years old and was made before the last years major expansion. So the mixer you see in the video may have been upgraded. That being said, our bakery currently uses spiral mixers made by Kemper and Javailler.

Hello, Lisbet! There is a Werner-Pflederer (WP, aka Kemper), and a Pavaillier in the bakery. And in the Baking Education Center, a VMI. Thanks! Elisabeth

Hello Travis - I asked our bakers and here is what they had to say. "The best settings for baguettes in the WP depends on scale weight of the product, shape and personal preference. We bake ours at 240C for 22 minutes with 2.4L of steam. Sourdoughs will also depend on the shape, scale weight and personal preference. Many of our 680g boules bake for 34-35 minutes at 225-230C.” Hope that helps! Elisabeth

I was brought here because of "Bakery" Heroes of the Storm. Now I want to make baguettes at home.

Alot of local bakeries in Massachusetts use your brand of flour even in the charter oak country club I work at.

This bread is nice when it's hot to eat it with olive oil and cheese over it or onion and olives. Great flavor!

hi guys
just a quick question
what yeast are you using in the bakery?
I had a look on your bakers formulas page just wanted to check that the percentage is for the correct type of yeast.
Thanks
Great content!

How to become a baker

This is the only flour I use... wish I was there for u...I’ve been a nurse my whole life so I’ve worked all hours ....I think I’ve been a secretly a baker at heart. I bake all the time...all types of desserts. Urs look fantastic!

Absolute artistry - wonderful ✨

We only use King Arthur flour, and bake with yeast... best flour!! This is old video you need to update.

What flour for cookies

Hey it’s Martin! 13 yrs ago, was Arlo born yet?