Pre-Order your copy of the Cookbook here: www.emmafontanella.com/cookbook Detailed written recipe for the Bread here: www.emmafontanella.com/the-easiest-no-knead-bread 💕
@@allyshel Sure! You'll need more water though as whole wheat flour absorbs more water. Adjust the water quantity as you go. You're looking for a wet sticky dough like the one shown in the video.
@@TryfifiiKalii From the written recipe, "The minimum size is 8 inch (20cm) diameter and 3½ inches (9cm) deep. That’s a minimum capacity of 3 quarts (2.8 liters)." - see www.emmafontanella.com/the-easiest-no-knead-bread
I made this artisan bread tonight. Your instruction is precise and easy to follow. I made the second method. Thank God parchment paper is NOT needed because the flour in the Dutch oven works perfectly, without sticking. And wow, I must tell you, this is the easiest bread I've ever made and it came out beautifully! The rise is outstanding, and the crust is crispy, the crumb is tender and open. I just slathered butter all over it and my eyes are rolling with enjoyment. Thank you, Emma!
I love the simplicity of your recipe. I was an Italian bread baker in Philadelphia for 7 years as a teenager. My boss was from Abruzzo Italy and they used cornmeal on the bottom of all their Italian breads to create the non stick surface. Flour is more of a French thing from what I can tell.
Just pulled this from the oven. Wow!! I did method two...it rose the highest of any recipe I've ever made! **LOL...my son just walked out his bedroom.... "I smell bread." It does smell great in here. ❤
I've made Dutch oven bread a bunch of times with reasonable success but this little trick of stretching the dough for a few hours makes a lot of difference. It's taller, lighter, amazing crust and crumb -- all around just plain delicious. Thank you very much!
made the first method last evening - WOW! it was so good , the wife and I devoured the loaf with cheese and pickles while watching TV - BTW I am a 65 male that has done no bread making before, but because it looked so simple I did it
This is my first time making bread in my Dutch oven. I did the stretching/folding method first and then let the dough proof on the counter for 12 hours. The bread had a lot of flavor from the extra fermenting, and it did rise about 5 inches. Thanks so much for the recipe and instructions, Emma!
I made the stretch and fold version of this recipe yesterday and it is just amazing! The bread was so delicious and fluffy I could barely believe that I’d made it. Thank you so much for the recipe - the method has transformed the way I make bread from now on!
This brings back memories of staying in San Gregorio da Sassola. Two very lost, shy Australians in a gigantic castle with a tiny shop where we were so happy to survive on bread and pastries. Thanks so much for the recipe, Emma- I do hope I make it back to that beautiful area of Italy one day (and with better Italian language skills)!
This is the fabulous bread I remember from my trips to Italy many years ago. Real bread. And I also have a very old Dutch oven that I still use all the time.
I'm so happy this brought back some memories of Italy for you! Old Dutch ovens are great for making this bread. I hope you try this using it! It's super easy, and so delicious! ❤️
About 2/3 years ago I asked you if you had a cookbook, you didn't reply and I left it at that. A week ago I saw your cookbook, it arrived today! I must say CONGRATULATIONS and thank you. Your cookbook is amazing, I literally want to make every recipe. 🎉
Omg I made this bread today. I did the stretch and pull loaf and actually bought a cast iron 4-quart Dutch oven to bake it in. It came out beautiful. The inside was so flavorful and soft while outside is chewy and crusty. It smells amazing too. I’m hooked. Making several loafs for Christmas since it came out so good. Thank you
Cheers and thank you for the visual! Tried both, and both are great, but, the stretch and fold, the texture of the bread amazingly transformed! It is porous and silky, very much like home made fine sourdough bread... Springy and fluffy with no collapse when slicing. Fantastic crunch of the crust. I've made this stretch version multiple times, it is a solid winner! When I don't want to make baguettes, this bread, baked at 90% doneness on Friday eve, then pop it in the oven in the morning in pre-headed oven at 450F for 8-10 min: Fantastic fresh bread!!! Thank you!
Thank you, Emma! I've been baking bread for many years and your style of teaching is by far my favorite! You've put a LOT of good information in this video that I'm just now learning about and I've got a loaf of your second recipe in the oven right now. Smells great in here! Blessings & love to you and your family.
Great explanation of the process, thanks! Probably the best bread demo and instructions I've ever seen. Nothing better than fresh-baked bread. Great video! 🏆👏
That bread looks DELICIOUS! I love that there's no baby-sitting the dough -- just mix it and leave it all day! So convenient! And that Italian grilled cheese you made with the bread looks INCREDIBLE!
I made version #2, and am thrilled that it came out so delicious! Even despite my mistakes. As an amateur baker: my dough was over-salted and under-hydrated, my yeast didn't rise enough, I forgot to snip the top of the dough before baking, and I baked at 420F per your video, and later saw 450F on your website. Despite all these aberrations, my little loaf is so tasty! This gives me confidence to keep baking, knowing that my little boules will improve as I continue practicing. Thank you so much for sharing this easy method
What a find ! Thank you, Emma. Made this loaf - the 1st vesrion i.e. only 1 stretch and fold- yesterday,on one of the busiest days of the year,and enjoying it on Christmas Eve morning as fuel for the next part of the Christmas marathon. What a super gift, thank you and buon Natale🎉
So how long do ya leave it before beginning the stretch n fold? I saw her written out recipe that said wait 30 minutes and then begin. I have tried this twice and both have been flops
I made this bread yesterday. It was such a joy to bake, so easy, so beautiful and tasty. I've been trying to bake with poolish, and the taste is good, but never got results as pretty, fluffy, crunchy and delightfull as I did with this recipe, and I've been baking for a couple of years now. I'm totally in love, and so is my husband. He ate half of the loaf with some jam and a big cup of coffee! I'm going to try again tomorrow, and see if the results are just as good.
Emma, just wanted you to know that I made your bread for Thanksgiving and everyone at the table loved it. I've gotten really into breadmaking lately and it's because of this video - thank you so much and happy holidays 🎉
Hello Emma, I baked this bread (version 2) yesterday with all semi-whole flour. The result was good and we all loved it. I tried it again today with 00 flour and it tastes amazing! Can't wait for my husband and kids to taste it tonight. This bread shall be our go-to bread from now on. Thanks for the recipe.
This bread is much better than other Dutch oven recipes i have tried. The stretch and fold technique makes for a less dense result. Tasty with a great crust.
One method of baking that works for me is to put the loaf on a heated pizza stone covered with a stainless steel bowl. After about 15 minutes remove the bowl. Leave the bread another 20 to 30 minutes.
Ok I'm going to try this again. So far I've tried this loaf with pretty much everyone's recipe and their bread looked amazing and mine was a dense hockey puck. Trying this one and praying for success!
I have now tried this bread in my own kitchen. Perfection. I was very impressed with the results. Thank you very much for posting. (Edit: I liked the 2nd version much better!)
November, 2024...found your recipe and made a loaf. My first bread bake in 40 years. Rave reviews from my wife to our dog, Marley. Recipe video saved for future bakes. Thank you. Palm Coast, Floridsa
Oh my, I saw this yesterday, made the stretch and fold, it was AMAZING! Today I decided to do it again, but flopped it on my cast iron griddle and made pizza, it was AMAZING! Just do it people.
The stretch and fold technique has completely upgraded my bread making. I do this now when making sour dough and the results are awesome. Thanks Emma! ❤
This is my favorite bread video (and I've watched a LOT). I made this bread with the only additional step of 8 hours of final proofing in the refridgerator. It was fantastic. I can't wait to share with my daughter who is starting in breadmaking.
My Le Creuset Dutch oven is very old and will be perfect for this recipe! My grandmother was from Sicily and I have such fond memories of her cooking. I could make a meal out of bread so thank you for this! Congrats on your cookbook too!🎉 I can’t wait!!❤
This really is easy. I've never made bread before, but I tried both methods with great success. I don't have a dutch oven, but found that a large cake tin with foil on top works just as well.
I love that your bread has no sugar added. I am about to put version 2 in the oven! I forgot to add more water though so mine is drier looking. My family can’t wait!
Having lived in France on the border of Italy for several years, I knew, when arriving back in the UK that I would need to make my own bread. Nothing like French and Italian bread! I tend to cold rise my bread. I do it in the evening, the same way as your first recipe and cold rise it in the fridge overnight. We, like the French, enjoy our bread in the morning.
I tried today, turned out great. But my area temperature too high so I can't able to finish 4th folding round. Stopped at 3th and the bread came fluffy airy. Thank you so much for your recipe ❤
I just tried the second method today and the bread turned out PERFECT! The middle was soft and fluffy, and the crust was just the right amount of crunchy! Amazing and easy-to-follow recipe 🙌🏻
Congratulations Emma San! Bravo and Encore into the future! You inspire us all in removing the mysteries of baking! Best Wishes to you! I have pre-ordered through Amazon for my copy and intend to get copies for friends and family members too! Love what you do for us!
I always thought I just wasn't good at baking, but this loaf came out better than anything I've made before with far less effort than I've ever put in! I used the second method. Looking forward to trying your other recipes!
My father told a story of when he was still in the army,and there was nothing in the house for dinner that night but a carrot. When he came home,he found my mum had made a delicious soup (she said there was potato too,plus she boiled bones for stock),and she’d also made hot bread rolls to go with it. He was mystified how she was able to make this meal with little to nothing. She showed me how she made the bread rolls,and this is it. They are very nice,and became a staple in our home. So easy,my brother and I often made them as kids.
I had nothing for food today made bokchoy onion and ginger 2 pchets of white chicken meat with a little juice in them salt pepper fennel. Was soo good I wish I had bread
I had nothing to eat one night, the only thing I had, was a carrot. I made delicious soup, the stew, beefstroganoff, garlic bread, cream strawberry cake and beefStroganoff
I didn’t realize you were from Rome!! Our family (with our 5 young kids) just spent a week there a few weeks ago, we loved it so much! The history, the food, walking around everywhere, will definitely visit again! We loved all the Napoli style pizza we had (especially at La Gatta Mangiona), but I must say, our favorite pizza we discovered on our last day there, pizza by the slice at Pizza Dai Cinque, oh my goodness, the crispiest bottom, the tastiest pizza I have ever had! Want to try this bread, thank you so much!
As someone who LOVES baking, and am pretty aficionado at sourdough and enriched breads, this looks like a an easy breath of fresh air! I’m on my 3rd round of S&F’s trying to time it perfectly with a classic minestrone, also on the fire for tonight. Someone commented here about gluten allergy, which I think I may be also, but I believe the flour in the US is predominantly problematic from glyphosate and chlormequat chemicals. So I’m using a new flour from a private and certified non gmo and pesticide free farm. I might upload the results on my channel. I cannot find the “Il Buono 00” flour you have shown on your channel. I’m sure all the flours and vegetation grown in Italy is probably free of all the chemicals destroying our health and immune systems in the U.S. Good on Italia for banning much of the garbage the powers that be let slide without so much as a blink of concern. Respect Emma🫰🏽💚
Oh, wow! This looks amazing! Thank you so much. I have been gathering info on sourdough starters, new tools and proofing baskets etc. this makes it easy for me to do a few times a week! xx
This is the 20th time I’ve made the second version with stretch & folds. It’s perfect. I use Canadian bread flour which is high protein, so needs a bit more water.
That crust looks nice and crispy. I do miss an Italian bakery. I can’t seem to find one anymore. Italian bread is my favorite but it’s hard to find. Most bread is just a mass and mushy. I’ll be trying this for sure. Tfs. Have a great day.🤗
I've been using this recipe for months now and honestly, it's been foolproof each time. It's delicious and easy to make. Thank you so much for uploading this recipe!!!
I just sampled my first loaf using the second method. Wow! Beautiful crust and light crumb! The stretching and folding was 100% worth it! My husband just said we'll never buy bread again, lol.
I made this today and it’s FABULOUS!! Thank you SO much for the recipe. I did the second one that I baked after two hours of stretching and folding. Delicious!!
EMMMAAA 😍😍 so happy to see u bacc missed uu 😘😘 I made ur micro choco mug cake yesterday for an exam at school and it was honestly so delicious and easy!! All of my friends devoured it lol 😂 lovee u and I wanna visit beautiful Rome so soon!!
Made this today. I used King Arthur bread flour and added a few more tablespoons of water. It is outstanding, as are your directions and videos.. Question: what size is your dutch oven?
I swear I could almost smell the bread when you squeezed the crust!! im gonna get 1st recipe goin before i go to bed then in a.m. gonna do 2nd recipe. couldnr decide which one i wanted more so doing both, can always freeze bread no problem, CAN HARDLY WAIT TO GET STARTED! thank you for video, it helps so much to see the process from begining to end!
I have been making the second version for months now! Thank you! Today because I'll be out all day I'll try the no-knead version and I hope it turns out well. You have some amazing dough though, look how stretchy it is, it looks unbelievable and the rises you get are phenomenal.
Wow - Emma, this recipe is amazing. The most delicious bread - and so easy to make - thank you! I've tried many of your recipes and they have all turned out so well. Can't wait to receive your cookbook 😊👩🍳
If you don't have the enamel coated Dutch oven, the ordinary one is also fine. Just use parchment paper.with the bit of flour sprinkled before placing the dough down. PS subbed immediately after coming across your channel, which is like now.
Thank you so much. The explanation, the patience, the ease of your recipe...it all helps so much. I just did your foccacia yesterday and this today. It wasnt quite as pretty as yours, but it was close. I just keep thinking..."I can make bread now..." I appreciate you ❤
Pre-Order your copy of the Cookbook here: www.emmafontanella.com/cookbook
Detailed written recipe for the Bread here: www.emmafontanella.com/the-easiest-no-knead-bread
💕
can I use whole wheat flour?
@emmasgoodies
@@allyshel Sure! You'll need more water though as whole wheat flour absorbs more water. Adjust the water quantity as you go. You're looking for a wet sticky dough like the one shown in the video.
what size is the Dutch oven?
@@TryfifiiKalii From the written recipe, "The minimum size is 8 inch (20cm) diameter and 3½ inches (9cm) deep. That’s a minimum capacity of 3 quarts (2.8 liters)." - see www.emmafontanella.com/the-easiest-no-knead-bread
Will it be available in New Zealand? Thank you for all the amazing recipes :)
I made this artisan bread tonight. Your instruction is precise and easy to follow. I made the second method. Thank God parchment paper is NOT needed because the flour in the Dutch oven works perfectly, without sticking. And wow, I must tell you, this is the easiest bread I've ever made and it came out beautifully! The rise is outstanding, and the crust is crispy, the crumb is tender and open. I just slathered butter all over it and my eyes are rolling with enjoyment. Thank you, Emma!
Precise?
@@dantheman4168 are you struggling with something?
@@dantheman4168 what is it you don't Understand Love? 😅
@@MoonlightpearlyYou are extremely rude
Yip I’ve. No pan for this
Bread came out so good, my husband is French; when he tried he said it’s a proper European bread. Thank you so much.
I love the simplicity of your recipe.
I was an Italian bread baker in Philadelphia for 7 years as a teenager.
My boss was from Abruzzo Italy and they used cornmeal on the bottom of all their Italian breads to create the non stick surface.
Flour is more of a French thing from what I can tell.
or semolina? that's what we do with pizza (learned it from an italian friend)
@@brunetteXerthanks so much, i read this just in time to pick some up from the store (as my dough currently is resting 😂)
Well, jokes on me. That is exactly 7 years 😂😂😂
Ah my family comes from Abruzzo!!❤
@@nancyann2456
I can tell it’s right there.
Just pulled this from the oven. Wow!! I did method two...it rose the highest of any recipe I've ever made! **LOL...my son just walked out his bedroom.... "I smell bread." It does smell great in here. ❤
I've made Dutch oven bread a bunch of times with reasonable success but this little trick of stretching the dough for a few hours makes a lot of difference. It's taller, lighter, amazing crust and crumb -- all around just plain delicious. Thank you very much!
Sorry by the way I just made my second loaf but it I’ll be the only bread we will make from the day forward thank you soo much again 👍🥰🇨🇦
Really appreciate your explanation of why the fold and stretch leads to a dough that can support its own weight.
Baking (successfully) is based on science principles. Emma understands! 💯
made the first method last evening - WOW! it was so good , the wife and I devoured the loaf with cheese and pickles while watching TV - BTW I am a 65 male that has done no bread making before, but because it looked so simple I did it
This is my first time making bread in my Dutch oven. I did the stretching/folding method first and then let the dough proof on the counter for 12 hours. The bread had a lot of flavor from the extra fermenting, and it did rise about 5 inches. Thanks so much for the recipe and instructions, Emma!
I made the stretch and fold version of this recipe yesterday and it is just amazing! The bread was so delicious and fluffy I could barely believe that I’d made it. Thank you so much for the recipe - the method has transformed the way I make bread from now on!
I attempted it 2x now but I don't get near the rise as her.. in fact my stretch and fold looks like the 1st version 😅 any pointers??
did you wait 6 hours before you began doing the stretch and folds. Or did you do it immediately after (stretch and fold 30 min after making the dough)
@@Jiggelmeister I immediately began doing the stretch and fold every 30 minutes after mixing
@@wocoranchUse bread flour.
@@Appaddict01 I am using organic unbleached bread flour
This brings back memories of staying in San Gregorio da Sassola. Two very lost, shy Australians in a gigantic castle with a tiny shop where we were so happy to survive on bread and pastries. Thanks so much for the recipe, Emma- I do hope I make it back to that beautiful area of Italy one day (and with better Italian language skills)!
This is the fabulous bread I remember from my trips to Italy many years ago. Real bread. And I also have a very old Dutch oven that I still use all the time.
I'm so happy this brought back some memories of Italy for you! Old Dutch ovens are great for making this bread. I hope you try this using it! It's super easy, and so delicious! ❤️
About 2/3 years ago I asked you if you had a cookbook, you didn't reply and I left it at that. A week ago I saw your cookbook, it arrived today!
I must say CONGRATULATIONS and thank you. Your cookbook is amazing, I literally want to make every recipe. 🎉
Lovely! (Sadly, though, you weren't given the courtesy of a response... So Sorry; I'll be sure to remember though.)
Omg I made this bread today. I did the stretch and pull loaf and actually bought a cast iron 4-quart Dutch oven to bake it in. It came out beautiful. The inside was so flavorful and soft while outside is chewy and crusty. It smells amazing too. I’m hooked. Making several loafs for Christmas since it came out so good. Thank you
Just getting into sourdough baking and looking for simpler process. Isn't this great?
Did you start it with warm or cold water?
Finally. Someone that explains why I am out here stretching and folding my dough over and over again.
Does the book come with you narrating the recipes? The amazing happiness in your tone makes your recipes amazing.
Well every recipe has a small opening story or introduction. You can maybe imagine me saying the words! Thank you!! 🩷
Cheers and thank you for the visual! Tried both, and both are great, but, the stretch and fold, the texture of the bread amazingly transformed! It is porous and silky, very much like home made fine sourdough bread... Springy and fluffy with no collapse when slicing. Fantastic crunch of the crust. I've made this stretch version multiple times, it is a solid winner! When I don't want to make baguettes, this bread, baked at 90% doneness on Friday eve, then pop it in the oven in the morning in pre-headed oven at 450F for 8-10 min: Fantastic fresh bread!!! Thank you!
Thank you, Emma! I've been baking bread for many years and your style of teaching is by far my favorite! You've put a LOT of good information in this video that I'm just now learning about and I've got a loaf of your second recipe in the oven right now. Smells great in here! Blessings & love to you and your family.
Great explanation of the process, thanks! Probably the best bread demo and instructions I've ever seen. Nothing better than fresh-baked bread. Great video! 🏆👏
That bread looks DELICIOUS! I love that there's no baby-sitting the dough -- just mix it and leave it all day! So convenient! And that Italian grilled cheese you made with the bread looks INCREDIBLE!
Thank you!! Yes!! So easy!!😍 Let me know if you try it and the grilled cheese!!
@@emmasgoodieswhat is the least amount of time it can go before baking? I was informed my dinner guests will be earlier than expected! 😯 Lol!
@@lovesweetlove1993.. I think she said it can be baked after 2 hrs of stretch and fold
@@karendixon401 ok, I must have missed that. Thank you for your reply I appreciate it!
I made version #2, and am thrilled that it came out so delicious! Even despite my mistakes. As an amateur baker: my dough was over-salted and under-hydrated, my yeast didn't rise enough, I forgot to snip the top of the dough before baking, and I baked at 420F per your video, and later saw 450F on your website. Despite all these aberrations, my little loaf is so tasty! This gives me confidence to keep baking, knowing that my little boules will improve as I continue practicing. Thank you so much for sharing this easy method
Should we bake it at 450 then???
I bake my breads at 450 degrees. Very happy with the outcome. And with the stretch and fold method, the breads are incredible
I bake my breads at 450
@@kimboslice2270 yes
Why do we snip the top
You all are spreading so much love. It’s truly heartwarming. Thank you!
What a find ! Thank you, Emma. Made this loaf - the 1st vesrion i.e. only 1 stretch and fold- yesterday,on one of the busiest days of the year,and enjoying it on Christmas Eve morning as fuel for the next part of the Christmas marathon. What a super gift, thank you and buon Natale🎉
Emma that bread looks amazing! And the sound of the crust is awesome too!
Thank you so much Ryan! You gotta try it sometime 😍🙌
Thanks!
Thank you David! Happy Holidays!
This is great for lazy bakers like me 😊 Mix the ingredients, do some other stuff for a few hours, then give it a quick fold before baking.
Yes absolutely! Such an easy no fuss way to make bread💕😍
How do we get the recipes??
@@cherylkramer2534 The recipe is both in the video and on my website:)
So how long do ya leave it before beginning the stretch n fold?
I saw her written out recipe that said wait 30 minutes and then begin.
I have tried this twice and both have been flops
A lazy baker is kind of an oxymoron.
I made this bread yesterday. It was such a joy to bake, so easy, so beautiful and tasty. I've been trying to bake with poolish, and the taste is good, but never got results as pretty, fluffy, crunchy and delightfull as I did with this recipe, and I've been baking for a couple of years now. I'm totally in love, and so is my husband. He ate half of the loaf with some jam and a big cup of coffee! I'm going to try again tomorrow, and see if the results are just as good.
I'm so happy you both enjoyed!!💕
Emma, just wanted you to know that I made your bread for Thanksgiving and everyone at the table loved it. I've gotten really into breadmaking lately and it's because of this video - thank you so much and happy holidays 🎉
@@JeffManes123 That's wonderful!! I'm so happy everyone loved it! Happy Thanksgiving and happy holidays to you too!💕
Hello Emma, I baked this bread (version 2) yesterday with all semi-whole flour. The result was good and we all loved it. I tried it again today with 00 flour and it tastes amazing! Can't wait for my husband and kids to taste it tonight. This bread shall be our go-to bread from now on. Thanks for the recipe.
If you don’t mind, what is 00 flour?
This bread is much better than other Dutch oven recipes i have tried. The stretch and fold technique makes for a less dense result. Tasty with a great crust.
Just made this tonight. Stretch and fold. It came out great. Wonderful flavor and excellent crust.
One method of baking that works for me is to put the loaf on a heated pizza stone covered with a stainless steel bowl. After about 15 minutes remove the bowl. Leave the bread another 20 to 30 minutes.
Ok I'm going to try this again. So far I've tried this loaf with pretty much everyone's recipe and their bread looked amazing and mine was a dense hockey puck. Trying this one and praying for success!
How did it turn out? Mine was still dense.
I have now tried this bread in my own kitchen. Perfection. I was very impressed with the results. Thank you very much for posting. (Edit: I liked the 2nd version much better!)
November, 2024...found your recipe and made a loaf. My first bread bake in 40 years. Rave reviews from my wife to our dog, Marley. Recipe video saved for future bakes. Thank you. Palm Coast, Floridsa
I made 2 breads using each of methods, and they ended up delicious.
Easiest and best bread I have every made. And it was fabulous as toast too. Thank you 😋
Thank you for posting this wonderful Italian bread recipe. It looks easy and DELICIOUS!
Oh my, I saw this yesterday, made the stretch and fold, it was AMAZING! Today I decided to do it again, but flopped it on my cast iron griddle and made pizza, it was AMAZING! Just do it people.
Made version #2 today. It is definitely a hit! Everyone loved it ❤
This looks real good...simple. no fuss ! This is great for a single guy who likes home cooked food, no complicated kneading, eta, eta
The stretch and fold technique has completely upgraded my bread making. I do this now when making sour dough and the results are awesome. Thanks Emma! ❤
That's great. Do make any adjustments to the recipe for sourdough?
This is my favorite bread video (and I've watched a LOT). I made this bread with the only additional step of 8 hours of final proofing in the refridgerator. It was fantastic. I can't wait to share with my daughter who is starting in breadmaking.
Congratulations on the book, Emma. That’s so exciting!! That bread looked so delicious, I may have to give it a try
Cannot wait for you to try this!💕 Thank you so much!!
Thank you! I used whole wheat bread flour instead and threw in sunflower seeds and chia seeds and loved mine :) my toddler HELPED TO MIX :)
Thanks Emma ‘ followed your recipe ( six hours ) , turned out perfectly , never buy crusty loaf now ‘ EXCELLENT 🙏
I made this bread yesterday using the stretching method and it was perfect. Quick and easy, Thankyou.
Emma, I luv your goodies!
My Le Creuset Dutch oven is very old and will be perfect for this recipe! My grandmother was from Sicily and I have such fond memories of her cooking. I could make a meal out of bread so thank you for this! Congrats on your cookbook too!🎉 I can’t wait!!❤
That's lovely! ❤ Thank you so much!! I cannot wait for you to try this! Enjoy the bread hun❤
This really is easy. I've never made bread before, but I tried both methods with great success. I don't have a dutch oven, but found that a large cake tin with foil on top works just as well.
I love that your bread has no sugar added. I am about to put version 2 in the oven! I forgot to add more water though so mine is drier looking. My family can’t wait!
You don’t need to worry about the tablespoon of sugar in most bread recipes. It just feeds the yeast.
Having lived in France on the border of Italy for several years, I knew, when arriving back in the UK that I would need to make my own bread. Nothing like French and Italian bread!
I tend to cold rise my bread. I do it in the evening, the same way as your first recipe and cold rise it in the fridge overnight. We, like the French, enjoy our bread in the morning.
I tried today, turned out great. But my area temperature too high so I can't able to finish 4th folding round. Stopped at 3th and the bread came fluffy airy. Thank you so much for your recipe ❤
I just tried the second method today and the bread turned out PERFECT! The middle was soft and fluffy, and the crust was just the right amount of crunchy! Amazing and easy-to-follow recipe 🙌🏻
Congratulations Emma San! Bravo and Encore into the future! You inspire us all in removing the mysteries of baking! Best Wishes to you!
I have pre-ordered through Amazon for my copy and intend to get copies for friends and family members too! Love what you do for us!
I always thought I just wasn't good at baking, but this loaf came out better than anything I've made before with far less effort than I've ever put in! I used the second method. Looking forward to trying your other recipes!
EMMA! I cannot WAIT for your cookbook to arrive.
I'm so excited love!💕💕
Wonderful recipe...easy. made my day. Thank you
That crunch. I love a good crusty loaf with a fair amount of chew to it. 🤤
Yesss😍 So delish!!
Superb easy to understand instructions, im going to make this as it does absolutely delicious, thank you.
I love the algorithm that brought me here. Awesome just to watch, but I’m gonna make it!
My father told a story of when he was still in the army,and there was nothing in the house for dinner that night but a carrot. When he came home,he found my mum had made a delicious soup (she said there was potato too,plus she boiled bones for stock),and she’d also made hot bread rolls to go with it. He was mystified how she was able to make this meal with little to nothing. She showed me how she made the bread rolls,and this is it. They are very nice,and became a staple in our home. So easy,my brother and I often made them as kids.
I had nothing for food today made bokchoy onion and ginger 2 pchets of white chicken meat with a little juice in them salt pepper fennel. Was soo good I wish I had bread
I had nothing to eat one night, the only thing I had, was a carrot.
I made delicious soup, the stew, beefstroganoff, garlic bread, cream strawberry cake and beefStroganoff
@@Немногоовечном So, you had a lot more than a carrot in the house as did the original commenter.
Yay Emma! Thank you for the side-by-side comparison and flexibility of the recipe. Love it!
I didn’t realize you were from Rome!! Our family (with our 5 young kids) just spent a week there a few weeks ago, we loved it so much! The history, the food, walking around everywhere, will definitely visit again! We loved all the Napoli style pizza we had (especially at La Gatta Mangiona), but I must say, our favorite pizza we discovered on our last day there, pizza by the slice at Pizza Dai Cinque, oh my goodness, the crispiest bottom, the tastiest pizza I have ever had!
Want to try this bread, thank you so much!
As someone who LOVES baking, and am pretty aficionado at sourdough and enriched breads, this looks like a an easy breath of fresh air! I’m on my 3rd round of S&F’s trying to time it perfectly with a classic minestrone, also on the fire for tonight. Someone commented here about gluten allergy, which I think I may be also, but I believe the flour in the US is predominantly problematic from glyphosate and chlormequat chemicals. So I’m using a new flour from a private and certified non gmo and pesticide free farm. I might upload the results on my channel. I cannot find the “Il Buono 00” flour you have shown on your channel. I’m sure all the flours and vegetation grown in Italy is probably free of all the chemicals destroying our health and immune systems in the U.S. Good on Italia for banning much of the garbage the powers that be let slide without so much as a blink of concern. Respect Emma🫰🏽💚
Good, simple crusty homemade bread with homemade minestrone sounds amazing! Doesn't get much better than that!
How was the new flour you were going to try? And would you recommend it?
I make this frequently and love it! I also really appreciate that you give the measurements we use in the US, too! Awesome video, thank you!!!
Oh, wow! This looks amazing! Thank you so much. I have been gathering info on sourdough starters, new tools and proofing baskets etc. this makes it easy for me to do a few times a week! xx
This is the 20th time I’ve made the second version with stretch & folds. It’s perfect. I use Canadian bread flour which is high protein, so needs a bit more water.
That crust looks nice and crispy. I do miss an Italian bakery. I can’t seem to find one anymore. Italian bread is my favorite but it’s hard to find. Most bread is just a mass and mushy. I’ll be trying this for sure. Tfs. Have a great day.🤗
This is your chance to give this recipe a go! I hope you'll love it as much as we do!❤
@@emmasgoodies I’m going to make it this weekend. I’m sure I’ll love it.😁
Thankyou,Thankyou,Thankyou. Easy dough and one stretch and fold. I can do this.
I’ve just made this using the second method and WOW! I feel like I’ve accomplished so much! This is my first bread bake ever. Thanks Emma.
I've been using this recipe for months now and honestly, it's been foolproof each time. It's delicious and easy to make. Thank you so much for uploading this recipe!!!
Just made this today and it turned out perfectly. I made a grill vegetable sandwich with the bread. So delicious 😋
I just sampled my first loaf using the second method. Wow! Beautiful crust and light crumb! The stretching and folding was 100% worth it! My husband just said we'll never buy bread again, lol.
Haven't tried this yet, but that's THE most incredible looking bread I've ever laid my eyes on!!!😍😍😍😍
I made this today and it’s FABULOUS!! Thank you SO much for the recipe. I did the second one that I baked after two hours of stretching and folding. Delicious!!
Just made the stretch and fold bread recipe it is absolutely fabulous and so easy. Thank you Emma. I will be making it very often 😊
I love the sound the bread makes as is plops onto t he cutting board.
EMMMAAA 😍😍 so happy to see u bacc missed uu 😘😘 I made ur micro choco mug cake yesterday for an exam at school and it was honestly so delicious and easy!! All of my friends devoured it lol 😂 lovee u and I wanna visit beautiful Rome so soon!!
I've missed you too!! I'm so happy the mug cake was a hit!😍 Lots of love hun💕💕
I'm from NY and I made this delicious bread. I just put less salt and it was a hit. I love it!
Wow. An easy way to get fresh bread whenever you want it. Very cool.👍
Yes! Fresh bread in just a few hours😍
Wow! Congratulations on the book, Emma. Found your channel a few years ago when you had just moved back to Italy. So happy for you!
Good Luck with ur cookbook Emma cant wait to try the recipe.
Also that bread Will be sooo nice with cheese or jam 🤤
Thank you so much!!💕💕
So quick and efficient 😊 neat and accessible! No unnecessary words or movements
Made this today. I used King Arthur bread flour and added a few more tablespoons of water. It is outstanding, as are your directions and videos.. Question: what size is your dutch oven?
I swear I could almost smell the bread when you squeezed the crust!! im gonna get 1st recipe goin before i go to bed then in a.m. gonna do 2nd recipe. couldnr decide which one i wanted more so doing both, can always freeze bread no problem, CAN HARDLY WAIT TO GET STARTED! thank you for video, it helps so much to see the process from begining to end!
You’re a genius Emma!!!!
Cannot wait for you to make this hun!❤️😍❤️
I love this program. I have been making bread for years but never knew how to make this bread. Thank you so much!
I'm definitely making this tomorrow night to go with the chili that I'm making ❤
Sounds like a great plan!😍❤️
I have been making the second version for months now! Thank you! Today because I'll be out all day I'll try the no-knead version and I hope it turns out well. You have some amazing dough though, look how stretchy it is, it looks unbelievable and the rises you get are phenomenal.
How' did your no knead bread turn out ? Thanks
Wow - Emma, this recipe is amazing. The most delicious bread - and so easy to make - thank you! I've tried many of your recipes and they have all turned out so well. Can't wait to receive your cookbook 😊👩🍳
THANK YOU!!! Just an amazing and so easy way to make rustic bread. Total success thanks to you! A Big hug from a French girl living in Costa Rica!
Emma thank you so much for the amazing recipe, my first time making bread and it turned out perfectly, will make it again tomorrow!!🎉🎉
Omg thank you thank you and thank you. I love bread but don’t know how to make it right. Love from South Korea ❤
Wow!looks great & delicious!!
Thank you. 😊
If you don't have the enamel coated Dutch oven, the ordinary one is also fine. Just use parchment paper.with the bit of flour sprinkled before placing the dough down. PS subbed immediately after coming across your channel, which is like now.
Love loventhus recipe I love bread especially freshly home made there is nothing better thank you Emma🎉❤
Yess!! There's nothing better than fresh bread😍
Thank you so much. The explanation, the patience, the ease of your recipe...it all helps so much. I just did your foccacia yesterday and this today. It wasnt quite as pretty as yours, but it was close.
I just keep thinking..."I can make bread now..."
I appreciate you ❤
That looks so absolutely delicious. So fluffy on the inside and has a wonderful texture on the outside. 😊😊
Thank you so much Megan!! Yes love that texture!!😍
I made mine yesterday, and did some folding, and it came out lovely. And even better toasted.