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!
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!
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
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 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!
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. 🎉
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
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!
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 🙌🏻
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
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! 🏆👏
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.
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.
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 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!!❤
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
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 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.
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!!!
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 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 ❤
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.
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.
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 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!
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!)
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!!
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 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!
As thousands of specialty-diet armies charged the walls of Rome, screaming for the removal of all gluten, Emma grimly stood alone in the breach and whispered... "No."
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.
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)😇😋🥰
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 ❤
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🫰🏽💚
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.❤
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 .......
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 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 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!
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?
I noticed the same thing. I’ve tried the exact recipe and execution multiple times with same issue. Still enjoying the bread but doesn’t develop those big bubbles because it doesn’t grow that much.
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 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.
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!!
This recipe has changed my life for the better! So many thanks for this! My understanding now of bread and dough is much better. I make and eat this bread all the time now, it makes insanely awesome grilled cheese. I want to try your Focaccia recipe soon. I've never tried Focaccia before but you make it look delicious!
Hi Emma , I made the bread 2 times and I have to tell you that is amazing,my family loves it,I had a little left and frizzed ,after few days took out and toasted an was delicious as just made. I will like to ask you if I can use wheat flour for this and if will be the same process. Thank you for all you do!!
Yes, you can incorporate whole wheat flour. Mix if 50:50 with the regular flour you use. Also see the written recipe for tips on adjusting the water amount with different flours - www.emmafontanella.com/the-easiest-no-knead-bread
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 😊👩🍳
Your receipe is amazing. I made a loaf yesterday and proofing the second today. I'm a home baker but fearful of bread. Thank you so much for sharing your recipe. ❤😊
Thank you so much for this recipe, watched the video yesterday made it today. Dead easy and really, really, great bread. Only problem was the cooling bit, loaf was half gone before it got to the cooling rack! I’ll make version 2 tomorrow
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
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 👍🥰🇨🇦
Bread came out so good, my husband is French; when he tried he said it’s a proper European bread. Thank you so much.
Really appreciate your explanation of why the fold and stretch leads to a dough that can support its own weight.
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?
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 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!
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!! 🩷
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.)
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
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!
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 🙌🏻
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
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’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.
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.
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🎉
Wow this recipe works wonders 😍
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.
You all are spreading so much love. It’s truly heartwarming. Thank you!
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!!💕
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.
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 :)
Emma that bread looks amazing! And the sound of the crust is awesome too!
Thank you so much Ryan! You gotta try it sometime 😍🙌
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?
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❤
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.
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.
Made version #2 today. It is definitely a hit! Everyone loved it ❤
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
Thank you for posting this wonderful Italian bread recipe. It looks easy and DELICIOUS!
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 bread yesterday using the stretching method and it was perfect. Quick and easy, Thankyou.
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 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 ❤
This looks real good...simple. no fuss ! This is great for a single guy who likes home cooked food, no complicated kneading, eta, eta
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.
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.
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 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!
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!)
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!!
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.😁
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.
As thousands of specialty-diet armies charged the walls of Rome, screaming for the removal of all gluten, Emma grimly stood alone in the breach and whispered... "No."
We can’t help it you know 😢born this way
Nobody's taking your gluten, but there are a lot more options for people now.
@@EphemeralThought I know, was just saying 🇬🇧
Lol!
😂😂😂
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.
Thanks Emma ‘ followed your recipe ( six hours ) , turned out perfectly , never buy crusty loaf now ‘ EXCELLENT 🙏
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)😇😋🥰
That crunch. I love a good crusty loaf with a fair amount of chew to it. 🤤
Yesss😍 So delish!!
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 ❤
Just made this today and it turned out perfectly. I made a grill vegetable sandwich with the bread. So delicious 😋
I'm from NY and I made this delicious bread. I just put less salt and it was a hit. I love it!
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'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.❤
I made 2 breads using each of methods, and they ended up delicious.
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 .......
Haven't tried this yet, but that's THE most incredible looking bread I've ever laid my eyes on!!!😍😍😍😍
I made this,the second way as I had the time to fold. It came out perfectly!!❤️❤️👍👍. Thank you for the clear directions.
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!!
I made this on the weekend.. came out amazing. My first attempt at making bread. I did the Stretch and fold method. Thankyou!
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 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.
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 this program. I have been making bread for years but never knew how to make this bread. Thank you so much!
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!
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 😘
I absolutely love this recipe, first time I ever baked bread, but yours rises so much more, I wonder why 🧐
I noticed the same thing. I’ve tried the exact recipe and execution multiple times with same issue. Still enjoying the bread but doesn’t develop those big bubbles because it doesn’t grow that much.
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 made mine yesterday, and did some folding, and it came out lovely. And even better toasted.
I love the algorithm that brought me here. Awesome just to watch, but I’m gonna make it!
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.
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💕💕
This recipe has changed my life for the better! So many thanks for this! My understanding now of bread and dough is much better. I make and eat this bread all the time now, it makes insanely awesome grilled cheese. I want to try your Focaccia recipe soon. I've never tried Focaccia before but you make it look delicious!
EMMA! I cannot WAIT for your cookbook to arrive.
I'm so excited love!💕💕
Superb easy to understand instructions, im going to make this as it does absolutely delicious, thank you.
Emma thank you so much for the amazing recipe, my first time making bread and it turned out perfectly, will make it again tomorrow!!🎉🎉
So so good. I gave up on making bread. When I saw your video I gave it one more try. Amazing, thank you 🥰👍👍👍
Wow. An easy way to get fresh bread whenever you want it. Very cool.👍
Yes! Fresh bread in just a few hours😍
Hi Emma , I made the bread 2 times and I have to tell you that is amazing,my family loves it,I had a little left and frizzed ,after few days took out and toasted an was delicious as just made. I will like to ask you if I can use wheat flour for this and if will be the same process. Thank you for all you do!!
Yes, you can incorporate whole wheat flour. Mix if 50:50 with the regular flour you use. Also see the written recipe for tips on adjusting the water amount with different flours - www.emmafontanella.com/the-easiest-no-knead-bread
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 😊👩🍳
Thankyou,Thankyou,Thankyou. Easy dough and one stretch and fold. I can do this.
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!!💕💕
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!
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!!😍
Your receipe is amazing. I made a loaf yesterday and proofing the second today. I'm a home baker but fearful of bread. Thank you so much for sharing your recipe. ❤😊
1:03 You can lightly oil the bottom of that plate to remove the sticky dough easier without harming your bread.
Wonderful recipe...easy. made my day. Thank you
Wow!looks great & delicious!!
Thank you. 😊
So quick and efficient 😊 neat and accessible! No unnecessary words or movements
You’re a genius Emma!!!!
Cannot wait for you to make this hun!❤️😍❤️
Thank you so much for this recipe, watched the video yesterday made it today. Dead easy and really, really, great bread. Only problem was the cooling bit, loaf was half gone before it got to the cooling rack! I’ll make version 2 tomorrow