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 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.
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'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!
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!
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 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!
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
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)!
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. 🎉
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!
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! ❤️
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! 🏆👏
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
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.
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🎉
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, 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.
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.
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
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.
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
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 🎉
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.
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.
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.
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!
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 🙌🏻
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?
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 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!)
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!
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! ❤
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
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!!❤
I made the fold and turn method and the crumb and the crust were perfect! We did find it to be too salty though. Will it still come out this well if we reduce the salt to 1 tsp? Anyone else think it was too salty?
Still in process of making but used 1 pack fast rise yeast and added 2 tsp sugar just to see if it speeds things up. Yet to see how it turns out but yours looks amazing.
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!
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🫰🏽💚
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!
Hi Emma Just completed my bread. I am out in cape Town south Africa. It looks delicious just waiting for it to cool before we tuck into it Thank you so much David Ernstzen
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.🤗
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
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 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!!
I have just finished making the stretch and fold method. it was gorgeous....it has structure, and taste delicious.....I love your recipe Emma. Thank you .......
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.
Thank you Emma!!!💝 I tried it yesterday and it was a triumph🎉!…..while doing the stretch and fold routine I added some linseed and chia seeds on every stretch…… The bread, made with stoneground unbleached white bread flour, is absolutely delicious, especially when you eat it the second day….., also toasted it’s wonderful (better for digestion in any case)😇😋🥰
I'm going to make this in the morning. I have made your crossiant recipe over and over again. The recipe is AMAZING. Your videos are really so great ,step by step. I love you.❤
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 😊👩🍳
I make this bread at least twice a week for my family. I also add freshly grated Parmesan or jalapeño & cheddar cheese to the dough. I use my oval LoafNest Dutch oven and it’s a perfect loaf every time Love this easy recipe. ❤
Take the bread out if Dutch oven at 30 minutes and cook it on the oven rack for 10 to 15 more minutes. The bottom of the Dutch oven gets so hot it really crust up the bottom of ur loaf. Parchment paper works well as a substitute for flour.
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 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.
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
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 👍🥰🇨🇦
Bread came out so good, my husband is French; when he tried he said it’s a proper European bread. Thank you so much.
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!
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 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
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! 💯
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?
Thanks! I can't wait to try it!
Thank you! I hope you love it!💕
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)!
Thanks!
Thank you David! Happy Holidays!
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.)
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!
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! ❤️
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! 🏆👏
Finally. Someone that explains why I am out here stretching and folding my dough over and over again.
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
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.
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🎉
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!
You all are spreading so much love. It’s truly heartwarming. 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.
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!!💕
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.
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?
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!! 🩷
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
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!💕
Emma that bread looks amazing! And the sound of the crust is awesome too!
Thank you so much Ryan! You gotta try it sometime 😍🙌
I made it and it turned out great! So easy! Thank you so much!
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.
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.
I made this bread yesterday using the stretching method and it was perfect. Quick and easy, Thankyou.
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.
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.
Just made this tonight. Stretch and fold. It came out great. Wonderful flavor and excellent crust.
Thank you for posting this wonderful Italian bread recipe. It looks easy and DELICIOUS!
Thank you for this. I was looking for a new recipe for Italian bread, and it looks like I found it. Truely looks amazing. Cheers.
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 🙌🏻
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?
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 :)
I made 2 breads using each of methods, and they ended up delicious.
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 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!)
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.
Made version #2 today. It is definitely a hit! Everyone loved it ❤
wow - you are a life saver! You explained it to clearly to new bread makers like me and it was exactly what I was looking for!
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?
Thank you so much for tutorial. So far did 3 breads and all of them came out exactly you show it to us (2nd method) Tastes delicious!
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.
Thank you very much for the wonderful presentation, very cool 👍👍👍
EMMA! I cannot WAIT for your cookbook to arrive.
I'm so excited love!💕💕
I found this yesterday, and tried the second method today and really pleased how it turned out - will explore your channel further, thanks so much 🌻
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❤
I'm from NY and I made this delicious bread. I just put less salt and it was a hit. I love it!
I made the fold and turn method and the crumb and the crust were perfect! We did find it to be too salty though. Will it still come out this well if we reduce the salt to 1 tsp? Anyone else think it was too salty?
You can absolutely add less salt. Try 1 1/2 tsp 😘
Still in process of making but used 1 pack fast rise yeast and added 2 tsp sugar just to see if it speeds things up. Yet to see how it turns out but yours looks amazing.
Just made this today and it turned out perfectly. I made a grill vegetable sandwich with the bread. So delicious 😋
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!
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!!!
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!
So quick and efficient 😊 neat and accessible! No unnecessary words or movements
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!!
Wonderful recipe...easy. made my day. Thank you
Thanks Emma ‘ followed your recipe ( six hours ) , turned out perfectly , never buy crusty loaf now ‘ EXCELLENT 🙏
Superb easy to understand instructions, im going to make this as it does absolutely delicious, thank you.
Yay Emma! Thank you for the side-by-side comparison and flexibility of the recipe. Love it!
Hi Emma
Just completed my bread.
I am out in cape Town south Africa.
It looks delicious just waiting for it to cool before we tuck into it
Thank you so much
David Ernstzen
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.😁
This looks real good...simple. no fuss ! This is great for a single guy who likes home cooked food, no complicated kneading, eta, eta
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
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 the stretch and fold bread recipe it is absolutely fabulous and so easy. Thank you Emma. I will be making it very often 😊
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!!
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.
Thankyou,Thankyou,Thankyou. Easy dough and one stretch and fold. I can do this.
IT LOOKS AMAZING EMMA!!💕💕
Thank you so much!!💕💕
Love it! Can’t wait to try your recipe. So glad to have found your channel.
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 have just finished making the stretch and fold method. it was gorgeous....it has structure, and taste delicious.....I love your recipe Emma. Thank you .......
That crunch. I love a good crusty loaf with a fair amount of chew to it. 🤤
Yesss😍 So delish!!
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
Haven't tried this yet, but that's THE most incredible looking bread I've ever laid my eyes on!!!😍😍😍😍
Thank you Emma!!!💝 I tried it yesterday and it was a triumph🎉!…..while doing the stretch and fold routine I added some linseed and chia seeds on every stretch…… The bread, made with stoneground unbleached white bread flour, is absolutely delicious, especially when you eat it the second day….., also toasted it’s wonderful (better for digestion in any case)😇😋🥰
Wow!looks great & delicious!!
Thank you. 😊
I'm going to make this in the morning. I have made your crossiant recipe over and over again. The recipe is AMAZING. Your videos are really so great ,step by step. I love you.❤
Wow. An easy way to get fresh bread whenever you want it. Very cool.👍
Yes! Fresh bread in just a few hours😍
I made mine yesterday, and did some folding, and it came out lovely. And even better toasted.
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 😊👩🍳
I ordered your book. Absolutely Love it. Thank you. Emma.
Emma thank you so much for the amazing recipe, my first time making bread and it turned out perfectly, will make it again tomorrow!!🎉🎉
GREAT instructions. Thanks!
You’re a genius Emma!!!!
Cannot wait for you to make this hun!❤️😍❤️
I make this bread at least twice a week for my family. I also add freshly grated Parmesan or jalapeño & cheddar cheese to the dough. I use my oval LoafNest Dutch oven and it’s a perfect loaf every time Love this easy recipe. ❤
I’ve been making it and it comes out beautifully except I noticed the bottom of the bread is a little harder and hard to cut. Any suggestions? 😊
Take the bread out if Dutch oven at 30 minutes and cook it on the oven rack for 10 to 15 more minutes. The bottom of the Dutch oven gets so hot it really crust up the bottom of ur loaf. Parchment paper works well as a substitute for flour.
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!!💕💕
It looks SO good, will try later today 🙂 BUT... What happens if you leave the dough longer than six hours ?? Is there a max time it can stand still ??