The King Arthur Baking School: Lessons and Recipes for Every Baker

by King Arthur Baking Company

A Food Wine Best Cookbook of 2022


Baking is a craft, one that has been celebrated by King Arthur Baking Company for more than two centuries. Their Baking School, an essential part of the King Arthur community, is now a book to cherish. It reflects a curriculum that has been honed and refined over the years, with instructors who are experts not just at baking, but at teaching baking. The recipes, notes, instructive photographs, and thoughtfully organized chapters here reflect this depth of experience. From Yeast Breads to Sourdough, Laminated Pastries to Pies and Tarts, Cookies to Cake, readers gain confidence as they play in the kitchen and build new skills. King Arthur’s unique approach is friendly and accessible to all levels, focusing on the “how” and “why.” So much of the magic of baking is understanding how the ingredients interact, trusting when bread dough is proofed, appreciating how buttercream comes together. Welcome to Baking School!

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference

416 pages, Hardcover

Published October 11, 2022

Reviews

[Leane · Rating 5 out of 5]

Designed as a self-tutorial for avid baking students and/or devotees, this book is one of the best designed and clearest instructive cook books I have had the pleasure to read. I, myself, have limited baking skills (mostly bars & cookies); however, my husband loves to bake bread and attempt more complicated baking endeavors and also found this book to be stellar. Good photography enhances the finished and, sometimes, in progress recipes. Red type attracts the eye to tips in most of the recipes which are exceptionally direct and step-by-step. Divided by lessons from Yeast Breads (bread porn!!!) to Laminated Pastries to Pies, Cookies, Quick Breads, and Cakes, each chapter ends with a “Master Class” on a recipe that demands some accumulated skills by an array of impressive bakers. Each chapter addresses what to expect in “The Classroom,” key ingredients, equipment needs, and commonly asked questions. The Preface material includes King Arthur’s teaching philosophy, ingredient philosophy, how to use the book, and an explanation of what is a “Master Class.” As someone who is more newbie than practiced in the baking art, I especially found the inserts in many chapters on topics like the quality of chocolate to determining freshness of leaveners or Creaming vs. Whisking worth the read alone. This will make a great gift for any level of baker…neophytes will have a great beginner’s reference and experts will appreciate the art. Admirers of Rose Levy Beranbaum, Christina Tosi, or Mary Berry’s cookbooks will truly enjoy.

[Cook Memorial Public Library · Rating 5 out of 5]

A 2022 staff favorite recommended by Andrea. Check our catalog: https://encore.cooklib.org/iii/encore...

[Jack · Rating 4 out of 5]

I've always struggled with the science of baking and wanted literature that was less of a recipe book and more of a textbook explaining how and why things worked.

This book is both, and it's helped a lot in my understanding of baked goods. It's not fully comprehensive, but it's a really good starting point for anyone who wants to get more serious about baking and properly understand it. It might be a little elementary for professionals, but it's a very good resource for the intermediate baker.

[Laurla2 · Rating 5 out of 5]

-5 stars. very user friendly, easy to understand, informative, easy to read, written for the layman.

-when checking whether your bread has rise enough, gently press on it with the pad of a floured finger. it should feel very light, but not fragile. we say it should feel 'marshmallow-y'. -the indentation from your finger will slowly rebound, but may not rebound all the way. if it feels quite bouncy, and the indentation rebounds immediately, give it more time to rise. if the indentation doesn't rebound at all, its overrisen.
-assessing the baked loaf can inform the rise the next time around. if you have a smaller loaf with an area that ripped open on the sides or top, it was likely underrisen and kept expanding after the crust set. if it comes out flat, a bit collapsed, or if your sandwich loaf has a very large bubble just beneath the top crust, these are signs it was a little overrisen.
-if using a mixer, take care not to mix your dough on high speeds, as most home mixers aren't built for that, and you'll lose flavor and texture by over-oxygenating your dough (or burn out your motor).
-if you're adding nuts or dried fruit or seeds, you're adding an item that the gluten network has to support, so you might not get the same amount of rise. if you do want more rise, you can try substituting bread flour for some of the all purpose flour to compensate, but remember you'll need a bit more liquid because bread flour is higher in protein so it requires higher hydration.
-the ideal location for proofing bread is somewhere that is 75-80`F, where your dough is protected. you can put a cup of hot water in the microwave with your rising loaf covered in a tea towel (don't turn it on!). or a baking sheet filled with hot water and a cooling rack to set your bread on, then invert a box or plastic tub over the top.
-the ideal temperature for bread dough itself while proofing is 75-78`F.
-as bread bakes, the starch molecules swell and become waterlogged. after you remove it from the oven, the molecules reform as that moisture evaporates, becoming firmer. this sets the interior crumb. if you cut too soon, you risk finding a gummy interior that's easily compressed by the knife. allow bread to cool fully.
-if your hands get sticky as you knead, resist the temptation to wash your hands - that will just make the dough stickier. instead give them a light dusting of flour, rub them together to get rid of the sticky bits, and carry on. (flour wash)
-while kneading, you'll feel the dough go from rough and marble-y to very smooth. if you grab a big handful, it shouldn't tear immediately but should pull back. pressing into the dough lightly, it should bounce back quickly at this stage.
-folding dough - fold from four imaginary corners of your dough. pick up one corner of the dough with lightly floured hands and stretch it up, folding it about two-thirds of the way across to the opposite corner, and press down gently to de-gas the dough. repeat with the remaining three corners. in the bowl or on a lightly floured surface.
-bread lahm, special blade for scoring dough.
-converting a regular recipe to a pre-ferment recipe - take 25% of the total flour called for and use it in your pre-ferment. 20-30% will reliable yield good results. 25% of 480 grams of flour is 120 grams (one cup). equal amounts of flour and water to create a poolish mixed and rested overnight. 480-120 leaves 360 grams of flour to be added. 316-120 grams water leaves 196 grams water to be added (using their pizza dough recipe as an example). the discard culture counts as equal weights flour and water. whatever you add, you must subtract the equivalent from the original to keep the recipe ratios equal. combine the discard culture with the remaining liquid ingredients before adding other recipe ingredients.
-if your kitchen is chillier, you'll want to use slightly warmer water in your dough to compensate. if it is warmer, use cooler water.
-when adding steam, you'll need to be very careful as the sudden and intense billowing of steam can crack the glass of your oven. you can prevent this by placing a baking sheet over the oven door while adding the water to protect the glass.
-steam during baking helps create a crisper harder crust, and helps set the shape before bread dough slumps.
-the last feeding for sourdough should take place 6-12 hours before you make your final dough, enough time for the culture to become ripe, but not overripe.
-suggests a culture size of 50 grams, adding 50g flour and 50g water. then allowing it to double by not discarding, and increasing feeding before using.
-feed sourdough culture once a week when keeping in the fridge. allow culture to start to ferment and show signs of activity at room temperature before returning to fridge.
-a ripe culture is at its peak activity and ready for use in recipes that require leavening. also referred to as fed, or active. overripe is an unfed culture.
-supermarket croissants tend to be barely golden brown, because mass-produced commercial pastries often use shortening, which is cheaper than butter but doesn't brown well.
-different characteristics of butter, lard, shortening, margarine, and oil in pastries. butter adds flavor, browning, and creates flakiness. highest water content. flakiness created as water/steam evaporates. lard imparts slightly savory flavor and makes a very tender crust, but doesn't brown well. finish lard crusts with eggwash or milkwash. lard has more water than shortening, less than butter and creates a sturdy dough less likely to slump. adding a bit of shortening can add tenderness and help hold its shape. it won't brown well. margarine stays soft even when chilled, and doesn't produce same degree flakiness as butter. oil doesn't brown well and is oily. makes a crisp somewhat cracker like crust.
-when using a food processor to bring a pie crust together, after adding the liquid its easy to take the dough to far, and begin to develop the gluten. switch to your hands at this point to help prevent that overprocessing.
-for fruit pies, mix your filling just before you assemble the pie. this cuts down on the amount of juice the fruit releases, which can lead to a wet underbaked bottom crust. the longer the filling sits before you add it to the crust and bake, the juicier and wetter the filling will be.
-bake your pie until the filling is actively bubbling in the center. don't be afraid of a little color.
-rest your pie after baking to allow the filling to set. at least two hours.
-eggs should be room temperature so they don't cool the softened butter and reduce aeration. to warm refrigerated eggs, place them in a bowl of warm water for a few minutes before cracking and adding to dough.
-if your recipe is leavened only by baking soda, it's critical to get the recipe into the oven as quickly as possible since the leavening power begins to diminish shortly after its combined with liquid.
-test freshness of baking soda, mix a small spoonful with a spoonful of vinegar or lemon juice. it should react quickly and audibly, bubbling frizzily in the bowl. if its not, its time for a new box for baking. test freshness of baking powder, mix a small spoonful with 1/4 cup hot water. it should bubble vigorously. if it doesn't, time to replace.
-when you don't have existing add-in to use as a guideline in your recipe, aim for no more than 30% of the flour weight of whatever ingredient you're adding in (fruit, cheese, seeds).
-cakes should bounce back when gently pressed in the center. if your finger leaves an indentation and the cake doesn't bounce back, the cake needs more time to bake.

[Shipshapeeatworthy · Rating 5 out of 5]

I’ve said it before, and I’ll say it again: cookbooks are a great equalizer. Whether it’s because cookbooks allow us to experience so many ingredients and techniques, or cuisines and places, our kitchens become a place to culinarily try it all from the comforts of our own homes. Can I travel to Norwich, Vermont, to attend classes at the King Arthur Baking School? No (insert sad face here) BUT I can pick up a copy of their latest cookbook – King Arthur Baking Company Baking School: Lessons and Recipes for Every Baker – to access the KA community and curriculum! It’s exciting! As they tell home bakers in the introduction: “In these pages, we’re harnessing that power [of baking and community] by passing on the lessons and recipes we’ve taught for over 20 years.”(x) The KA bakers behind this book are looking “to empower [home bakers] with the knowledge and confidence to make baking their own.”(xiii)

A version of this review is also posted to www.shipshapeeatworthy.com

Much thought was given to the organization and sequencing of the chapters so that the links between ingredients and techniques follow from one section to the next. Over 7 chapters (1. Yeasted Breads, 2. Sourdough, 3. Laminated Pastries, 4. Pies and Tarts, 5. Cookies, 6. Quick Breads, and 7. Cakes), home bakers can learn through the solid, reliable recipes used at the KA Baking School. The recipes are considered “learner” recipes, which are streamlined so that home bakers can focus on the concepts or techniques being taught. An aspect of building confidence is that a baker is to use precise measurements, so the ingredients are given by weight (microgram scales aren’t as common in home kitchens, so weights less than 5 grams are given in volume). As a side convo, when people comment on my baking, I tell them that the most crucial step I took to improve my results was to buy a kitchen scale. Seriously. If you do not have one, I would say that a digital scale is the most important piece of equipment for using this cookbook.

Throughout the section on ingredients, the authors discuss the importance of each ingredient – while we’re all familiar with butter, eggs, flour, sugar, etc., home bakers may not be aware of the function of each ingredient. So, for example, they tell us that: “Sugar binds with liquid in recipes and thereby keeps the products to which it’s added moist and tender” (xxi) which is why, when home bakers cut the sugar, their bakes can end up being dry with a poor texture. Aside from the section outlining ingredients, there is a short section on essential equipment as well as a brief explanation of the “Master Class” portions of each chapter, where baking professionals in each field offer guidance on a challenging recipe meant to stretch and build upon the skills learned in each chapter. Similar to the in-class experience of learning from the visiting instructors at the baking school, King Arthur is offering this experience to home bakers. So, for example, at the end of the chapter on Yeasted Breads, Jeffrey Hamelman shows home bakers how to make unkneaded six-fold French bread.

While the book is meant as a cover-to-cover learning experience, I think the book offers wonderful single bake opportunities. I’ve chosen to bake a handful of recipes based on my interest/need. Since I am familiar with baking and the elements needed to create success, I felt comfortable enough going straight for the recipes. I was keen to try a coffeecake recipe, as it is the “Recipe of the Year” for KA this year, and so I decided to bake up a Cocoa Streusel Coffeecake for my friends. What caught my eye about this recipe is that it is baked in a Bundt pan (my favourite kind!), which meant that the cake I gifted was both beautiful and delicious!

One of the recipes I gravitate towards in any baking book are the recipes for making scones. Scones are great because you never need to bring any of the ingredients to room temperature, and they can be made and baked quickly. They’re also endlessly customizable – sweet or savoury – sky’s the limit! I tried both the recipe for Cream Scones as well as the variation for Quick Maple Sticky Buns. In this variation, any biscuit or scone recipe can be baked in a pan lined with brown sugar, butter, and maple syrup. Once baked, the buns are cooled very slightly, then inverted onto a plate. The result is a scone topped like a sticky bun! The Cream Scones turned out tender, and like the recipe for Cream Drop Biscuits, use cream rather than butter to “achieve tenderness without flake.” I appreciate that both recipes are much quicker to mix because of the use of cream.

Christmas morning wouldn’t be Christmas morning in my house without the appearance of cinnamon rolls but, I always find it tricky because cinnamon rolls are not quick to make and often require advanced planning. Just this past Christmas, I decided to give the KA recipe for Perfectly Pillowy Cinnamon Rolls a try (while being in the book, it was also Recipe of the Year in 2021). This recipe illustrates the use of the tangzhong method (a technique rooted in Japan’s yukone or yudane, where a small amount of flour and milk is cooked briefly in a saucepan, then added to the dough ingredients in the mixer), which results in beautifully soft rolls. Even the next day when most rolls would begin to stale, these rolls retain their tenderness. I also appreciated the side note on advance prep which allowed me to bake them the day before, leaving me to only reheat and ice on Christmas morning.

Baking is magic and, especially if you’re a kid, there is no greater magic than watching pitas puff up in the oven. One moment the dough rounds are flat as a pancake, then once they are in the hot oven, they puff up like a balloon. Both thrilling and satisfying to watch! When I tried the recipe for Spelt Pita, my daughter and I watched each one as they made their grand transformation in the oven. For my daughter, it was that moment when she realized how the pita “pocket” is formed and, that home bakers are capable of so much, given the right recipe and instructions.

With their updated Baker’s Companion and Cookie Companion, and now the Baking School, King Arthur continues to set the standard for giving home bakers quality recipes with which to build their skills. Even though I live in Canada where there is no access to King Arthur products, I am still able to achieve wonderful results using their recipes. I appreciate that their books provide useful reference material as well as being repositories for delicious recipes that always turn out.

I would like to take this opportunity to thank Countryman Press for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.

[Deborah Cleaves · Rating 5 out of 5]

Incredibly useful cookbook whether you are a new or experienced baker. It may not cover every kind of baking [crackers and casseroles are absent] it is invaluable. Even just the notes in red are informative and helpful. I kept asking where have you been all my life. No more. A joyful addition to my cooking library.

[Julie H. Ernstein · Rating 4 out of 5]

I purchased The King Arthur Baking School to give as a Christmas present to a friend's daughter who is an outstanding baker. She excels in cakes and cake decoration, and is largely self-taught. I thought this would be a great resource for providing her the background on how and why her cakes work--in addition to providing solid instruction with which to broaden her baking prowess to include yeast doughs, sourdoughs, laminated pastries, etc.

What I most appreciate about this book is that it's based on the classes the King Arthur Baking Company teaches--online and in face-to-face instruction--and is therefore all about the how and why of what's happening and not just steps to get a baker from Point A through intermediary steps, to finished product. The illustrations are super helpful--again, less focused on finished product than stressing the visual appearance and feel one should be experiencing as working through some of the more complicated items included here. That said, this is an amazing resource for anyone who wants to learn how to bake and not just whip out the occasional cookies or bars (if that's your jam, I thoroughly recommend you take a look at the KAF Cookie Companion or The Great Big Cookie Book, as just two examples).

I took the book out of my gift stash Thanksgiving week to see if it had anything I might want to make for T-giving dessert. I went with the Lemon Bundt Cake, and it did not disappoint. The recipe was sparse and, as with all recipes in Baking School provides amounts by weight and then (in parentheses) identifies the corresponding volume. This particular recipe also included a sidebar on unmolding a bundt cake. The recipe was solid and the lemon glaze a simple, tart, addition to a moist cake that was not as dense as pound cake and a perfect complement to a large holiday meal.

The next morning, I was looking at two abandoned Granny Smith apples wondering what I should do with them. I flipped back to Baking School and using the Blueberry Muffin recipe, adapted it to produce apple-cranberry muffins. The addition of Demerara sugar on top was a game-changer and something I'll do from now on.

I read all the introductormy material and am eager to work through the breads--something I had started with using the KAF sourdough recipe so many of us did during the COVID-19 lockdown back in 2020. I definitely see myself purchasing my own copy of this book and working through the breads and laminated pastries. Holy cow! To make my own croissants would be phenomenal, and I have every confidence that with a book like this it will be possible. I can only hope that Lucy will enjoy her holiday present as much as I have.

[Miss✧Pickypants ᓚᘏᗢ · Rating 3 out of 5]

This book is based on the recipes and techniques taught at the King Arthur Baking School. It covers a lot of ground, giving glimpses into a variety of baking styles (e.g., yeast breads, sourdough, quick breads, laminated pastry, pies, cakes) and would be good for cooks at any level seeking the rational behind the alchemy and techniques employed by each baking category.

But if you are just looking for baking recipes, unless you ready to tackle more difficult recipes maybe try a book focused on the style you are interested in (e.g., The Cookie Bible Gâteau: The Surprising Simplicity of French Cakes, Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries). I found the recipes included here to be rather complicated and imagine they would be challenging for less experienced home bakers to be figuring out on their own. Remember, these are recipes that they teach at their cooking school, so it makes sense that they would be more complex.

I was a bit disappointed with how the inside of the book looked, I did not dig the red pen "teacher notes" and photos of the finished recipes were sparse. While I wasn't particularly inspired by the recipes, I did appreciate the super detailed explanations of baking hows and whys.

[Valerie Reid · Rating 3 out of 5]

I wanted some basic background information on bread making techniques. This is a beautifully comprehensive book written by the folks who make King Arthur products and teach classes at the King Arthur Baking School.

The basic bread recipe is the first one in the book, and covers quite a few pages. I knew I was in trouble when there was more than one page devoted to the various mathematical formulas you need in order to calculate the temperature of the water that you add to your bread mixture! This book was not for me -- much too complex and over-the-top for this person who just wants to make an occasional loaf of bread. Back to the library it goes. I'll look for something much more simplistic and leave this book to the home cook chef wannabees.

Read more of my reviews at https://thegoodreader13.blogspot.com/.

[Books To Bowls · Rating 5 out of 5]

As a complete novice to the world of baking, I approached the King Arthur Baking School cookbook with a mix of excitement and trepidation. This cookbook has been an absolute game-changer. The King Arthur Baking School cookbook offers a comprehensive guide for bakers of all levels. While it may not revolutionize the baking world, it provides a solid foundation for those seeking to improve their skills. The book's clear explanations and detailed instructions make it a valuable resource for both beginners and experienced bakers. The inclusion of foundational baking knowledge is commendable, and the recipes are generally reliable. However, the frequent cross-referencing between pages can be somewhat frustrating. Despite this minor inconvenience, the cookbook remains a useful addition to any baking enthusiast's library.

[S.T. · Rating 5 out of 5]

One of my goals for this winter is to become a better baker, particularly of things I’ve never spent enough time with developing…like artisan breads utilizing different flours. This is such a great baking book as it includes beautiful pictures and a lot of detailed information to enhance my skill level. Each chapter of the book includes some of the baked goods I want to improve upon. This would make an excellent Christmas gift.

[Elizabeth · Rating 3 out of 5]

I like King Arthur's detailed instructions and that there are lots of options to customize many of these recipes. I felt, however, that many of these things were not really for every baker. If I were going to be in a baking competition, it might be helpful, but otherwise many were far too elaborate for everyday bakers.

[Catie · Rating 3 out of 5]

I feel like a lot of these recipes are on the King Arthur Flour website in one form or another. With that said, it was grouped by skill set and had a lot of photos to follow step-by-step. For me, I love that my local library has this, but I don't need to purchase my own copy. I can use the website.

[Dray · Rating 4 out of 5]

King Arthur is a giant in the baking world, being one of the oldest and largest purveyors of flours. They know a lot. And much of the information is conveyed to ordinary bakers via this book. techniques and recipes of many types of baking projects are included. Recommended.

[Nellie · Rating 5 out of 5]

Great cookbook by King Arthur Flour Company.
This book is formatted like attending their baking school.
it covers Yeast Breads, Sourdough, Laminated Pastries, Pies & Tarts, Cookies, Quick Breads, and Cakes.
The recipes are organized in the .chapters from easiest to hardest.
lots of tips

[Jeanette Durkin · Rating 5 out of 5]

Fantastic book with some great recipes! I can't wait to try some!

[Tracey · Rating 5 out of 5]

This is one to have a physical copy of, so well written and full of excellent instructions and advice.

[Berlin · Rating 4 out of 5]

Really fun, not in a huge baking season of my life

[Stephanie · Rating 5 out of 5]

A beautiful book with a comprehensive list of recipes for breads, sourdough, cookies, pastries and quick breads. I will definitely be borrowing this from the library again!

[Donna Robinson · Rating 3 out of 5]

A pretty good and interesting baking book. I did enjoy the inclusion of techniques and knowledge behind them too.

[C · Rating 5 out of 5]

I mainly read this for the cookie section, which was v. educational and accessible.

[Laura · Rating 4 out of 5]

Gorgeous and accessible. Everything I tried was good.

[Naomi · Rating 4 out of 5]

I love king arthur products and this is a solid book for any baker to have!

[Sandy Reault · Rating 5 out of 5]

well presented lessons for baking. the text is presented in an accessible and conversational style. Lots of anticipatory side notes.