Thanks for watching Everyone! We hope you are all safe and healthy. *The full recipe is in the description box* If you don't have yeast and still want / need bread; check out our SourDough series: ua-cam.com/play/PLgOb3zseg1hRqfkcpdztxS8j_haMQF6Fa.html
A loaf pan won't work as well - 2 reasons. This recipe relies on a cooking vessel that is heated to high temp, and retains that temp. So cast iron works best, but any heavy pot (stock pot) with a lid works. The lid is the second reason that this works; the high temp and the lid create a steam chamber. That steam give the dough a final rise and create the outer crust. So a soup pot with a lid, or a clay baker / clay loaf pan that you can seal with foil.
I make this loaf using the Artisan Bread by Steve method and use plain loaf pans that I make a foil tent as a lid. It works perfectly fine. Preheating the pan seems like a wasted step to me, and the temperature seems a bit high for how long you are baking. I just checked my recipe and it only cooks at 400F for a total of 40 minutes.
Heh, I've actually lost a few pounds, since I'm not riding my bike I'm actually working out (which also helps me sleep). But yeah if not for UA-cam and the Internets I'd be bouncing off the walls even worse.
Cooks too. Folks are staying in and cooking for themselves. I even subscribed to a service who sends a box of very good produce to my door every other week. I'm eating vegetables I haven't touched in a long time ... and I'm enjoying them.
My gf has been staying with me and we've spent a ton of time in the kitchen the last 3 weeks. She's starting to give me funny looks cause I wont let her use my good knife though, maybe I should get another so she doesn't cut me. Chef John did pretty much this same recipe a few days ago so now we have a bunch of bread to eat up, I'm just very sad I didn't get a pasta maker before Amazon slowed down deliveries. Finally got around to making ramen but it's not the same with crappy $.69 ramen noodles.
irc. org - it’s not about time, many people find the idea of kneading to be daunting. Especially if they’ve never baked bread before. This gets them through the door, it’s a gateway bread.
I did this many times and failed every single. Sometimes it is rubbery and it is always to heavy. I want an easy recipe for light crusty flavorful bread.
I made this today and it's by far the best tasting and easiest bread I've ever made, and I'm an experienced bread baker. It was so freeing to not be worrying about 72.5% hydration and weighing everything within an inch of it's life. Thanks Glen for taking the stress out of what truly should be a fairly simple task. This is my new go-to recipe. I made it my own by using bread flour and about 1 cup of whole wheat, instead of all A.P.
In that case, you can grind oats and make flatbreads (without yeast). You can add (ground) seeds too for nutrients. It's like mixing ground ingredients with mashed potato/ sweet potato, maybe an egg, salt and a bit of water. It doesn't rise, but it's delicious. I recommend adding 2-3 tablespoons of thick yoghurt.
I just made some dough and it's sitting on the counter. This is my first time ever making bread. We'll see how it turns out in the morning after I throw it in the oven. EDIT: I wish I could add a picture to this comment. My bread turned out excellent! I seriously cant believe I did this without screwing it up!
@aj jackson My grandmother taught me at 12 to make bread. I should say started. But it was a process, & serious quality time with my lovely Grand! I treasure those memories forever! And PS, she baked bread every day of her life, never buying bread, ever. Happy Baking!
I actually made a little cardboard sign saying HOT!! on it which I prop up next to the oven so I remember not to grab a hot skillet from the oven. It's easy to forget when you're excited to get your dish out of the oven.
Eureka!!! I have discovered you; the absolute blue collar, hand-holding, imprecise but more than good enough baking channel for the folks who refuse to anguish over unnecessary minutiae in our goal of producing good food without needing a culinary degree to get it done. Your laid back workman style gives me all the assurance I need to dive into this gentle, forgiving style of basicbreadmaking!
Tip to those who don't like the "crispy exterior": after leaving it in the oven for the first 30 mins, don't take the lid off. Instead, take out the entire pot WITH lid on and leave it outside. The bread will continue cooking in the pot for the next hour or so. Once it's been a few hours, go ahead and take it out of the pot. It would have fully cooked and the bread doesn't have that hard and crips exterior. Found this hack out by accident.
I tried this a few times, just leaving the covered pot on top of the stove to finish cooking. After about 30 min it's done baking and almost cool enough to cut. Thought you might like to know it can be done quicker and indoors.
@@cremebrulee4759 "Few" means more than a "couple" (which means 2). "Few" also is less than "some" and "several". Generally speaking, "a few" will mean about 3. I wouldn't do it more than 4 hours.
The best part of this video is every time you say "it's going to be OK"! Very reassuring for those of us who have never attempted bread making and have no idea how it's supposed to be progressing. Thank you.
I love how glen assures us that it’s always okay and not to be daunted in baking!!! Love it!!! Wanna try this I always fail at making bread it always end up stone hard haha and it’s making me fear baking!!! 😂
Came back to this recipe a year later when we decided to start eliminating a lot of processed foods from the home and this recipe is truly no fail! Absolutely wonderful and such a clear and understandable presentation of technique. Turned out BEAUTIFULLY and my family put away a whole loaf before it was even cooled. Making again tonight using the saved yeast method! Thank you Glen for another wonderful staple recipe.
I just sent this video to my 13-year-old granddaughter, who has started learning to bake during this enforced time off. You explain so simply and in such a non-threatening way that I think it will be just the thing. And since I can’t be with them, any chance to touch base with my grandchildren is welcome.
Bread flour isn't labelled as bread flower to my annoyance. It just means it has a high protein content. Whole wheat flour is a bread flour. For others you would have to check the protein content. 12-14 percent protein is the range you're looking for
I have spent extra money on purchasing bread flour and yes it is labeled as such but you can use regular all purpose flour with the same if not better results and all purpose flour is cheaper to buy... Happy baking
I can't believe how easy and delicious this was! The only problem is that it's so good it didn't last long. Time to start the next batch for tomorrow...
Haven't seen Julie this excited ! ;-) I've been making bread for a while but this was extra informative with the sidebar of the "starter yeast". Definitely will try. Loving this series, but then, loving pretty much all your posts. Stay safe you two!
I'm eating some crusty homemade bread slathered in butter as I type. It's been out of the oven for all of 15 minutes. Still have about 10 lbs of flour in the pantry. Easy peasy.
Thank you so much, @Glen & Friends Cooking, for this truly No-Fail recipe, yes you can surely call it that. Tried it today for breakfast, and it was Amazinggg, tastes a lot like, what we get in our hometown, Mumbai and its called Kadak Pav. Had been hunting for a good recipe like this, and this one is for keeps. Keep sharing such awesome recipes, Good Luck. 👌🏻👌🏻👏🏻👏🏻 :-)
Glen, I've tried this recipe 4x and failed every time 😣 I use a Lodge 6qt dutch oven, follow the measurements and everything. First rise is great, second rise is great, but the damn thing won't rise when baking and I always get a dense, slightly doughy inside while the crust is super hard? Please help? I live at 4,300 ft elevation. Is that what's wrong? Pics below imgur.com/a/YjONnxt
For those without yeast, I suggest try making Roti. It is simple and delicious. Just flour, salt, oil and water. It's fairly quick to make and cooked on your stove top.
I know this is a older video but my oven is stuck at no higher than 350 Fahrenheit, is it possible to do this for a longer time? Vincenzo's Plate has a similar no kneed chibbata that is very good
What size / brand is your dutch oven? I have a dutch oven (5 qt I think), but I don't know how hot the handle is safe at. I have a cast iron chicken pot which I think is about a 3 qt size. Would that be big enough?
This is what we needed. I ran out of yeast but managed to find some but I was scared to use it. I made the dough last night and the starter. In the oven baking right now. 👏🏽
My loafs were getting a little deflated while transferring to the dutch oven. so I put a piece of parchment in the bottom of the bowl that I do the second rise in then just grab the corners of the paper to pick it up.
That is a heck of a loaf! 😀👍🏼 Can't do anything wrong. Remember: Bread is not a modern and fancy invention. Make bread, guys (and share it to people who are needy! 😌👍🏼)!...
Did the bread not rise or cook properly? I've tried a couple of sourdough loaves and they both spread out during baking process. Son;t know what went wrong as I followed the recipes to the letter. in addition, the knob on my Le Creuset dutch oven snapped from the high heat. I've spent countless hours trying to understand starters. Glen makes it look so easy. Wish I had started here first. I finally found some yeast and will give this recipe a try. I hope this one turns out right.
Want to know how to tell if bread is cooked without a thermometer? Tip the bread onto the bench. Then knock on the bottom. If it sounds hollow, it's cooked. If not put back in the oven. I love this recipe :)
It's in the oven! I didn't follow your advice about sparsely adding extra water and added probably another quarter cup after the initial 1 3/4 cup because it looked too dry. When it came time to fold, it was unbelievably sticky and I couldn't really do anything with it. I was able to get some more flour incorporated and then folded it so hopefully it's at a better place now. Will update this comment when it's done. Edit: Just pulled off the aluminum foil (using stainless pot with poor fitting lid) and it rose and expanded MUCH more than I expected. Practically filled the pot on the x axis. Will update once it's done done. Smells great. Like fresh biscuits. Edit 2: Not good. Crust wasn't even as brown as yours and it's hard as a brick. Inside is dense and slightly sticky. Temped at 205. Better luck next time.
Made this bread this morning! Hat tip: choose your pot carefully. Too big a pot leads to the crustiest of crusts - in face it's mostly crust. Delicious so long as you don't have dental issues, heh. Next time I shall use a smaller pot, but we all agree it's a tasty loaf with a nice, open crumb. I used all purpose (King Arthur) and my loaf came out...brown? go figure.
Did it today too, but used fresh yeast (because that is what I had at hand). Rose a goddamn crazy amount, but very tasty. My dough was maybe on the stickier side but that turned out fine. As Glen said: don't worry!
First time I got a stainless steel pan, I wanted to use it on the oven. My wife said "be careful, you will try to hold the handle while it's hot!", and then I said "yeah, I will be careful because I WILL try to hold the handle while it's hot! I know myself, I know I must be careful with these things". One thing led to another and I held the handle while it was hot.
Diogo Victal Get a slip on silicon handle cover. Leave it on while in the oven. It will still get hot, but as it's not as conductive as metal when you inevitably grab it it won't hurt anywhere near as much.
Hi there, I really like this video and I'm tempted to give it a try :) One question though, if you set apart the small ball of dough to make a starter for the next one, how much of it would you use in the recipe to substitute the yeast?
I have made no knead bread rolls before and they came out like hockey pucks. Can't wait to try this. Looks so airy, and I love that it makes one loaf. Thanks for the yeast extender tip as well. I had no idea that was possible!
I make bread quite often, just use a silicone or rubber spatula. A matter of fact, I prefer it. You can grease it or flour it if you prefer, but I don't.
Just made this. My first attempt at "real" bread (I've made beer bread that was OK, but nothing like the result I got from this). I cannot believe how delicious and satisfying the end result turned out to be. Thanks so much for sharing this!!!
Delles Champion It’s in the description under the title of the video. You may need to click on ‘Show more’, or on the small triangle to the right of the title.
Glen, seeing videos like this make me whistle your country's anthem. Out of respect. I'll stand on guard for ye when content like this comes out. #bravo
Tip: Convection oven users, turn it down to 400 degrees. Just made this dough last night and baked it this morning, for lunch. I have a convection oven so the crust was more crunchy than I would have liked. I'll remember that the next time. Delicious! (The panic has stopped here in North Carolina - for the most part- so the slurry wasn't necessary.)
I've literally looked everywhere for yeast and flour. My local bakery is gonna me some which is awesome.She will give me fresh yeast... anyway this is great instruction. Thanks for sharing! I'm also just getting started on my YT channel, perhaps you could take a look and I would love some insights from you if you have time. Thanks!
This recipe is dead easy and works like a charm. Now I'm addicted to white bread again. Ugh. It's amazing and delicious. Reminds me of the Calabrese bread I used to love as a kid. I used a stainless steel dutch oven and the loaf literally slid out of the pot looking perfect on the first try. Also worked brilliantly in a 3 litre sauce pan which gave the loaf a little extra height. 30 mins lid on, 20 mins lid off was perfect at Toronto altitude. Thanks Glen! Love your channel.
I have made rustic bread like this but I roasted a head of garlic and mashed it into a paste and mixed it with rosemary into mine. It turned out amazing and went great with some soup.
Glen, thank you so much. Im now making a loaf of your bread every morning for my family of 5. Who would have imagined it could be so easy. I had an old steel and porcelain dutch oven that had been in the basement for 10+ years and I was able to find and utilize it. It was elongated, but still worked fine. I added a pinch more salt than your prescribed, and brushed melted butter on it when it came out of the oven to make it look a little more beautiful. I was wondering if its possible to add milk, buttermilk, sour cream, butter, or oil into the dough to change things up a bit down the road. Multi grain? Corn flour?
Thank you for the chill cupboard cooking vids. It's really nice and you're positivity around mistakes gave me the courage to just stress bake and I made vegan chocolate chip cookies last night and they were amazing! Stay safe as well you two.
I'm not a good cook and I've never made bread before, but I've been craving it after watching this video. I tried it out, and it was so easy and SO GOOD! Thank you for the easy to follow video
Finally got around to making this (finally got surplus yeast I was willing to fail with...) and I gotta say it was so easy and so delicious it would appear I've been going to too much trouble all these years since it's better bread than I've ever made.
I made this bread yesterday (or started the day before yesterday) and it was delicious. Dense but bubbly, doughy and soft and a nice mild flavor. I served it buttered with some beef vegetable soup and we couldn't stay away from it...even after dinner was over. I'm letting another batch rise right now. Why not? It's too easy and cheap to make. Way better than a grocery store bakery. I do have a dutch oven but the handle isn't oven safe. I'm assuming because it's like 70 years old. Don't know if the plastic looking handle is oven safe but I won't risk it. I just used my grandmother's REALLY old enamelware lid that has no matching pot and it sealed it up nicely. It's been the iron skillet lid my whole life which getting to be a long time. Love that...lid. lol But, thanks for showing us how to make this.
Made this...24 hr rest....1 hour rise/rest then 400ish F oven (old, temperamental, requires supervision) 50 min. Good bread. Made again, 32 hr rest, 425-450ish, ever changing temp (remember old, etc oven) put in while heating because very tired and wanted a shower... 40 min.... GREAT bread. Really so great. So easy, so forgiving, so adaptable. I shaped into loose loaf on flat pan for both (no Dutch oven, stockpot too high up and me too lazy to retrieve step stool). Thank you for reminding me how much I enjoy baking bread and how such a short list of simple ingredients. Cannot wait to try your Levain/Biga method. 👐🏻🙌🏻🙌🏻🍞🥖🥨🍕
I loved staying home. I cleaned out my house room by room and tood things to the goodwill. Then of course we went shopping. Lol. It was next to my grocery store. We ended up buying and taking things home of course. Got a lovely Pyrex bowl set. We worked in the yard and the garage. We worked from home for 7 months. Got so much done around the house.
Wow, this is so appreciated. First, love watching you. Thank you for your kind, calm and positive words. Also: where I live, yeast is completely sold out, has been for almost two weeks now, bread is not so readily available in all different kinds, either. Thanks panic byers 🤦♀️. But they have rationed the flour so you can get that again. I've been making bread at home now since my daughter is a bit picky as to which bread she likes (so are we, if a little less so than her) but I've been worrying about my rapidly dwindling yeast supply. Not a fan of sourdough bread. I will definitely try this!!!
March 23/20. Now it’s March 6/22. We had NO IDEA how long we’d be locked down! And how much more cooking we’d do! Love your channel! Thank you. Penticton, BC
Quarantine time in the kitchen :) Now if they can just deem our work place non-essential, I can stay home, avoid public transportation and make this! Really loving this serie. Thanks for rising to the occasion ;)
i think it is hilarious how people are all crazy about weighing everything for bread making and swearing that it all has to be perfect and you have to follow baking to a T - but fact is we have been baking for like a thousand years without a scale! all by volume and judgement! it'll be fine! you dont need a scale - you dont need to be perfect. it's bread/cake/brownies/cookies/whatever; IT"LL BE FINE I PROMISE
fresh baked bread is one of my all time favorite smells. it tastes good too. save a little dough and pan fry it if you've never tried it before (almost double pancake thickness, doesn't have to be circular in shape). butter and your favorite jam/preserves for toppings.
Howdy ! I baked this bread today and it came out tasting G-R-E-A-T ! 😋 One huge difference was the amount of 'rise' of your bread. Any clue... I followed your recipe exactly. Doug
I make this with rapid rise yeast & place in cold oven with oven light 2hrs its doubled in size not as sticky ,gently form a ball pop in preheated oven 30 mins w/ cover 15 off - risen dough can also stay in fridge for 3days - place on counter for 45-60mins till room temperature before baking .
I make this with rapid rise yeast & place in cold oven with oven light 2hrs its doubled in size not as sticky ,gently form a ball pop in preheated oven 30 mins w/ cover 15 off - risen dough can also stay in fridge for 3days - place on counter for 45-60mins till room temperature before baking .
This is the KISS version of bread making. (Keep It Simple Stupid) Glen you're so right about not failing. Bread just seems to work out. I'd recommend adding about 40% whole wheat flour to take the flavor to another level (won't be as fluffy, though). When I don't feel like messing with the raging hot Dutch oven, I shape small baguettes and bake in the toaster oven. 😷 #StayHomeStaySafe
Oh WoW.. my daughter in law made this and shared the finished product!!! Yumm! She finally sent me your link and I’ll be making it for brunch with a friend who is a bread lover. Thank you!
Thank you so much Glen! This is our very favourite bread. I have made it many, many times over these past 2 years. As we are currently having our kitchen renovated, I don’t have access to my oven. Would it be possible to make this bread in my bread machine or perhaps my Airfryer? If so, how? Thanks again.
Thanks Glen. Love the channel! I didn't have a Dutch Oven handy but ended up cooking it directly on a pizza stone (in middle oven rack)... a couple minutes before putting the bread in the oven i placed a pyrex baking dish with a little bit of water (maybe about 3/4 c? eyeballed it) in bottom of oven and it worked out pretty well. At the 30 min mark the water was just about evaporated (and i removed the dish) and continued for another 15-20 min. An alternate way to get the steam effect of dutch oven, but i'll have to try that way as well..
There's no flour in NE Ohio (except Pillsbury bleached AP flour & every sort of gluten-free flour known to man) and none online either. I had no idea there were so many bakers in this area!? I, thankfully, am a sourdough nerd and therefore have yeast & obtained access to needed flours that are on their way via a sourdough group. For now, I am counting my bread flour grains as I use them, LOL. Thank you for this video!
Thanks for watching Everyone! We hope you are all safe and healthy. *The full recipe is in the description box* If you don't have yeast and still want / need bread; check out our SourDough series: ua-cam.com/play/PLgOb3zseg1hRqfkcpdztxS8j_haMQF6Fa.html
I moved out last year and as it’s just me I don’t own a large oven safe pot would a roasting pan and tin foil work okay? 🤔
I dont have an ovensafe pot can I use a loaf pan?
A loaf pan won't work as well - 2 reasons.
This recipe relies on a cooking vessel that is heated to high temp, and retains that temp. So cast iron works best, but any heavy pot (stock pot) with a lid works.
The lid is the second reason that this works; the high temp and the lid create a steam chamber. That steam give the dough a final rise and create the outer crust.
So a soup pot with a lid, or a clay baker / clay loaf pan that you can seal with foil.
@@GlenAndFriendsCooking thanks for the foil idea I hadnt thought of that I will give it a try
I make this loaf using the Artisan Bread by Steve method and use plain loaf pans that I make a foil tent as a lid. It works perfectly fine. Preheating the pan seems like a wasted step to me, and the temperature seems a bit high for how long you are baking. I just checked my recipe and it only cooks at 400F for a total of 40 minutes.
This is the content we knead right now.
@@jamewakk Doughn't get so sour, bud. ;)
Yeast we forget, this is important knowledge
Some of us are just bread for making crumby puns.
🤣
Huge lol to all y’all!
Gained about 5 lbs so far, thanks to Glen I'll be 400 lbs when I emerge from the pandemic dungeon. Thanks Glen!
Heh, I've actually lost a few pounds, since I'm not riding my bike I'm actually working out (which also helps me sleep). But yeah if not for UA-cam and the Internets I'd be bouncing off the walls even worse.
That’s your own fault
Seems that these times have created a slew of bakers, myself included.
Cooks too. Folks are staying in and cooking for themselves.
I even subscribed to a service who sends a box of very good produce to my door every other week. I'm eating vegetables I haven't touched in a long time ... and I'm enjoying them.
Yeah, a guitar/bass repair guy I sub to even made a video of him making beer bread
My gf has been staying with me and we've spent a ton of time in the kitchen the last 3 weeks. She's starting to give me funny looks cause I wont let her use my good knife though, maybe I should get another so she doesn't cut me. Chef John did pretty much this same recipe a few days ago so now we have a bunch of bread to eat up, I'm just very sad I didn't get a pasta maker before Amazon slowed down deliveries. Finally got around to making ramen but it's not the same with crappy $.69 ramen noodles.
irc. org - it’s not about time, many people find the idea of kneading to be daunting. Especially if they’ve never baked bread before. This gets them through the door, it’s a gateway bread.
And me too :)
When you said, "This won't win any prizes at the fair", I was thinking "that could win prizes at a fair." 😎 I think it looks gorgeous.
It’s hard to make bread that doesn’t look good. It’s just an inherently beautiful thing I guess
Me too! I thought it looked great.
I agree!
#AllBreadIsBeautiful
Me too!
"I don''t know if you can actually fail at this ..."
Hold my beer ;)
Easiest way to achieve that, is to burn it in the oven.
Challenge accepted
Lol
I did this many times and failed every single. Sometimes it is rubbery and it is always to heavy. I want an easy recipe for light crusty flavorful bread.
@@jamewakk I should never be left on my own. I can make some mean cookies though.
Made no knead bread yesterday with sundried tomatoes, green olives and rosemary! So good.
I made this today and it's by far the best tasting and easiest bread I've ever made, and I'm an experienced bread baker. It was so freeing to not be worrying about 72.5% hydration and weighing everything within an inch of it's life. Thanks Glen for taking the stress out of what truly should be a fairly simple task. This is my new go-to recipe. I made it my own by using bread flour and about 1 cup of whole wheat, instead of all A.P.
Wonderful!
Forget about running out of yeast. I'm more worried about running out of flour.
In that case, you can grind oats and make flatbreads (without yeast). You can add (ground) seeds too for nutrients. It's like mixing ground ingredients with mashed potato/ sweet potato, maybe an egg, salt and a bit of water. It doesn't rise, but it's delicious. I recommend adding 2-3 tablespoons of thick yoghurt.
I just made some dough and it's sitting on the counter. This is my first time ever making bread. We'll see how it turns out in the morning after I throw it in the oven.
EDIT: I wish I could add a picture to this comment. My bread turned out excellent! I seriously cant believe I did this without screwing it up!
Wonderful!!!
Now make one for a friend.
@aj jackson My grandmother taught me at 12 to make bread. I should say started. But it was a process, & serious quality time with my lovely Grand! I treasure those memories forever! And PS, she baked bread every day of her life, never buying bread, ever. Happy Baking!
Jeanne Marie
♥️♥️♥️♥️♥️♥️♥️
aj jackson
🙏👏👏👏👏👏👏👏♥️
Enjoy it
When I take the lid off I *always* leave a potholder or folded kitchen towel on the lid knob. I have grabbed that hot lid enough to not do this now.
I just learned this lesson last week! Ouch!
@@jamewakk *usually need to learn several times
I actually made a little cardboard sign saying HOT!! on it which I prop up next to the oven so I remember not to grab a hot skillet from the oven. It's easy to forget when you're excited to get your dish out of the oven.
Yep. That’s a mistake you make once. Well...maybe twice. Not that I would know.
@@rcsutter Or put an oven mitt onto the hot skillet's handle.
Eureka!!! I have discovered you; the absolute blue collar, hand-holding, imprecise but more than good enough baking channel for the folks who refuse to anguish over unnecessary minutiae in our goal of producing good food without needing a culinary degree to get it done.
Your laid back workman style gives me all the assurance I need to dive into this gentle, forgiving style of basicbreadmaking!
Tip to those who don't like the "crispy exterior": after leaving it in the oven for the first 30 mins, don't take the lid off. Instead, take out the entire pot WITH lid on and leave it outside. The bread will continue cooking in the pot for the next hour or so. Once it's been a few hours, go ahead and take it out of the pot. It would have fully cooked and the bread doesn't have that hard and crips exterior. Found this hack out by accident.
I tried this a few times, just leaving the covered pot on top of the stove to finish cooking. After about 30 min it's done baking and almost cool enough to cut. Thought you might like to know it can be done quicker and indoors.
About how many hours is a few hours, three, seven, ten?
@@cremebrulee4759 "Few" means more than a "couple" (which means 2). "Few" also is less than "some" and "several". Generally speaking, "a few" will mean about 3.
I wouldn't do it more than 4 hours.
@@AdriGoddess thanks. I know that a couple is too, but I didn't know there was any defined meaning for few.
imagine in 80 years, there's gonna be people making a tutorial online on how to prepare "pandemic-era foods" at home....
The best part of this video is every time you say "it's going to be OK"! Very reassuring for those of us who have never attempted bread making and have no idea how it's supposed to be progressing. Thank you.
I love how glen assures us that it’s always okay and not to be daunted in baking!!! Love it!!! Wanna try this I always fail at making bread it always end up stone hard haha and it’s making me fear baking!!! 😂
I really love your approach. "Your hands will get dough on them and that's okay." You are a great teacher. Thank you.
after you remove the hot lid and take your glove off leave one glove on the lid. to help remind you it is hot.
Came back to this recipe a year later when we decided to start eliminating a lot of processed foods from the home and this recipe is truly no fail! Absolutely wonderful and such a clear and understandable presentation of technique. Turned out BEAUTIFULLY and my family put away a whole loaf before it was even cooled. Making again tonight using the saved yeast method! Thank you Glen for another wonderful staple recipe.
I just sent this video to my 13-year-old granddaughter, who has started learning to bake during this enforced time off. You explain so simply and in such a non-threatening way that I think it will be just the thing. And since I can’t be with them, any chance to touch base with my grandchildren is welcome.
@The high ground You've obviously been blessed with good teachers, lol.
"It's not gonna win any awards for beauty". I disagree. I love the look of it. Fresh home made bread is amazing.
I bought a bread maker, but cant find bread flour anywhere.
Bread flour isn't labelled as bread flower to my annoyance. It just means it has a high protein content. Whole wheat flour is a bread flour. For others you would have to check the protein content. 12-14 percent protein is the range you're looking for
I have spent extra money on purchasing bread flour and yes it is labeled as such but you can use regular all purpose flour with the same if not better results and all purpose flour is cheaper to buy... Happy baking
I can't believe how easy and delicious this was! The only problem is that it's so good it didn't last long. Time to start the next batch for tomorrow...
Haven't seen Julie this excited ! ;-) I've been making bread for a while but this was extra informative with the sidebar of the "starter yeast". Definitely will try. Loving this series, but then, loving pretty much all your posts. Stay safe you two!
Just pulled mine out of the oven. Waiting for it to cool is killing me.
Was it good ???
Well, did it cool yet?
Didnt realize anyone commented. Ive made six more since. Its pretty fantastic bread.
QUARANTINE ---->> FRESH BREAD AND A GLASS OF WINE>. i'm all set :)
Glen your calm demeanor genuinely helps me through these trying times.
With a name like yossi you should be making pita, the ultimate bread
I'm eating some crusty homemade bread slathered in butter as I type. It's been out of the oven for all of 15 minutes. Still have about 10 lbs of flour in the pantry. Easy peasy.
Made my first batch of Perogies the other day from your recipe, today might be the day for my first loaf of bread
Thank you so much, @Glen & Friends Cooking, for this truly No-Fail recipe, yes you can surely call it that. Tried it today for breakfast, and it was Amazinggg, tastes a lot like, what we get in our hometown, Mumbai and its called Kadak Pav. Had been hunting for a good recipe like this, and this one is for keeps. Keep sharing such awesome recipes, Good Luck. 👌🏻👌🏻👏🏻👏🏻 :-)
I just made a no knead bread this weekend for the first time. Loving the timing to see what I can improve for next time. Be well friends
Glen, I've tried this recipe 4x and failed every time 😣 I use a Lodge 6qt dutch oven, follow the measurements and everything. First rise is great, second rise is great, but the damn thing won't rise when baking and I always get a dense, slightly doughy inside while the crust is super hard? Please help? I live at 4,300 ft elevation. Is that what's wrong? Pics below
imgur.com/a/YjONnxt
For those without yeast, I suggest try making Roti. It is simple and delicious. Just flour, salt, oil and water. It's fairly quick to make and cooked on your stove top.
Sweet potatoes or regular potatoes are good in roti too if you have more potatoes than flour.
I know this is a older video but my oven is stuck at no higher than 350 Fahrenheit, is it possible to do this for a longer time?
Vincenzo's Plate has a similar no kneed chibbata that is very good
I like to stir my dough with the handle of a wooden spoon.
What size / brand is your dutch oven? I have a dutch oven (5 qt I think), but I don't know how hot the handle is safe at. I have a cast iron chicken pot which I think is about a 3 qt size. Would that be big enough?
This is what we needed. I ran out of yeast but managed to find some but I was scared to use it. I made the dough last night and the starter. In the oven baking right now. 👏🏽
I don't know what you guys are thinking.. that bread is rustic and majestic. Work of art!
This is just what I kneaded!
My loafs were getting a little deflated while transferring to the dutch oven. so I put a piece of parchment in the bottom of the bowl that I do the second rise in then just grab the corners of the paper to pick it up.
That is a heck of a loaf! 😀👍🏼
Can't do anything wrong. Remember: Bread is not a modern and fancy invention. Make bread, guys (and share it to people who are needy! 😌👍🏼)!...
Ya,the oldest profession.....2nd oldest profession.....eyeroll
I've failed making this twice now and I have no idea what I'm doing wrong
Did the bread not rise or cook properly? I've tried a couple of sourdough loaves and they both spread out during baking process. Son;t know what went wrong as I followed the recipes to the letter. in addition, the knob on my Le Creuset dutch oven snapped from the high heat. I've spent countless hours trying to understand starters. Glen makes it look so easy. Wish I had started here first. I finally found some yeast and will give this recipe a try. I hope this one turns out right.
I tell people that a recipe is like a stop sign in Italy, it's only a suggestion.
Unless it’s an Italian recipe.
Thanks pal. I watched this video when it came out, now I am a bread master. Keep doing what your doing.
Want to know how to tell if bread is cooked without a thermometer?
Tip the bread onto the bench.
Then knock on the bottom. If it sounds hollow, it's cooked.
If not put back in the oven.
I love this recipe :)
It's in the oven! I didn't follow your advice about sparsely adding extra water and added probably another quarter cup after the initial 1 3/4 cup because it looked too dry. When it came time to fold, it was unbelievably sticky and I couldn't really do anything with it. I was able to get some more flour incorporated and then folded it so hopefully it's at a better place now. Will update this comment when it's done.
Edit: Just pulled off the aluminum foil (using stainless pot with poor fitting lid) and it rose and expanded MUCH more than I expected. Practically filled the pot on the x axis. Will update once it's done done. Smells great. Like fresh biscuits.
Edit 2: Not good. Crust wasn't even as brown as yours and it's hard as a brick. Inside is dense and slightly sticky. Temped at 205. Better luck next time.
I get the heel! That's the best part of homemade bread.
Yes, yes, a thousand times yes!!!!
Made this bread this morning! Hat tip: choose your pot carefully. Too big a pot leads to the crustiest of crusts - in face it's mostly crust. Delicious so long as you don't have dental issues, heh. Next time I shall use a smaller pot, but we all agree it's a tasty loaf with a nice, open crumb. I used all purpose (King Arthur) and my loaf came out...brown? go figure.
Did it today too, but used fresh yeast (because that is what I had at hand). Rose a goddamn crazy amount, but very tasty. My dough was maybe on the stickier side but that turned out fine. As Glen said: don't worry!
First time I got a stainless steel pan, I wanted to use it on the oven. My wife said "be careful, you will try to hold the handle while it's hot!", and then I said "yeah, I will be careful because I WILL try to hold the handle while it's hot! I know myself, I know I must be careful with these things". One thing led to another and I held the handle while it was hot.
Diogo Victal Get a slip on silicon handle cover. Leave it on while in the oven. It will still get hot, but as it's not as conductive as metal when you inevitably grab it it won't hurt anywhere near as much.
Hi there, I really like this video and I'm tempted to give it a try :) One question though, if you set apart the small ball of dough to make a starter for the next one, how much of it would you use in the recipe to substitute the yeast?
All of those answers in the video coming out today: ua-cam.com/video/DDbq5FqCppM/v-deo.html
@@GlenAndFriendsCooking awesome, i will definitely check it out :)
Canadians are awesome. Source: grew up in Western NY watching curling on CHCH-11. But screw the Leafs. Go Sabres!
I grew up in Detroit and we watched curling as well and were always big hockey fans. Oh Canada!
I have made no knead bread rolls before and they came out like hockey pucks. Can't wait to try this. Looks so airy, and I love that it makes one loaf. Thanks for the yeast extender tip as well. I had no idea that was possible!
"It's going to stick to your fingers...and it's going to be okay." My OCD begs to differ. :)
Fight it. OCD cannot be allowed to win.
I make bread quite often, just use a silicone or rubber spatula. A matter of fact, I prefer it. You can grease it or flour it if you prefer, but I don't.
Substituted warm beer for the water, Smells and taste great!
Considering how simple this is, the outcome is simply amazing! I added olives and made it delicious! Thanks!
I'm considering adding olives too. When did you add them in? After the proofing? Thanks!
@@RodrigoSoares01 just before putting it in the oven
Just made this. My first attempt at "real" bread (I've made beer bread that was OK, but nothing like the result I got from this). I cannot believe how delicious and satisfying the end result turned out to be. Thanks so much for sharing this!!!
Loving this series Glen! hope you're keeping well inside
I cannot find the ingredients amounts
Delles Champion It’s in the description under the title of the video. You may need to click on ‘Show more’, or on the small triangle to the right of the title.
Can we cook this in a loaf pan? I don’t have a Dutch oven 😔
I'd like to know too
would also like to know, as my only pots have plastic handles and cant go in the oven
Glen, seeing videos like this make me whistle your country's anthem. Out of respect. I'll stand on guard for ye when content like this comes out. #bravo
Tip: Convection oven users, turn it down to 400 degrees. Just made this dough last night and baked it this morning, for lunch. I have a convection oven so the crust was more crunchy than I would have liked. I'll remember that the next time. Delicious! (The panic has stopped here in North Carolina - for the most part- so the slurry wasn't necessary.)
When you're talking about the little bit of dough you set aside. Traditionally it is called barm. :)
I've literally looked everywhere for yeast and flour. My local bakery is gonna me some which is awesome.She will give me fresh yeast... anyway this is great instruction. Thanks for sharing! I'm also just getting started on my YT channel, perhaps you could take a look and I would love some insights from you if you have time. Thanks!
It looks delicious. Makes me want apologize to all of the carbs I've abandoned over the last two years.
This recipe is dead easy and works like a charm. Now I'm addicted to white bread again. Ugh. It's amazing and delicious. Reminds me of the Calabrese bread I used to love as a kid. I used a stainless steel dutch oven and the loaf literally slid out of the pot looking perfect on the first try. Also worked brilliantly in a 3 litre sauce pan which gave the loaf a little extra height. 30 mins lid on, 20 mins lid off was perfect at Toronto altitude. Thanks Glen! Love your channel.
"I'm gonna go get the papers, get the papers."
Black Dog goodfellas?
Can this loaf be made without a dutch oven ?
Shops are full of food here in Denmark 👍🎉
I have made rustic bread like this but I roasted a head of garlic and mashed it into a paste and mixed it with rosemary into mine. It turned out amazing and went great with some soup.
This sounds amazing, thanks for the post!!
Try some cheddar cheese or similar next time. I'm thinking of some crackers I used to get that had all three flavours.
Glen, thank you so much. Im now making a loaf of your bread every morning for my family of 5. Who would have imagined it could be so easy. I had an old steel and porcelain dutch oven that had been in the basement for 10+ years and I was able to find and utilize it. It was elongated, but still worked fine.
I added a pinch more salt than your prescribed, and brushed melted butter on it when it came out of the oven to make it look a little more beautiful.
I was wondering if its possible to add milk, buttermilk, sour cream, butter, or oil into the dough to change things up a bit down the road. Multi grain? Corn flour?
Worked in a bakery for several years and every loaf has its own rustic beauty to me! Beautiful bread there!
Thank you for the chill cupboard cooking vids. It's really nice and you're positivity around mistakes gave me the courage to just stress bake and I made vegan chocolate chip cookies last night and they were amazing! Stay safe as well you two.
I'm not a good cook and I've never made bread before, but I've been craving it after watching this video. I tried it out, and it was so easy and SO GOOD! Thank you for the easy to follow video
Well done friend!
I wish you would've shown a close up of the consistency BEFORE letting it rest!
MillikanVersuch I was thinking the same! It would have been easier to see the right consistency
Glen pulls the loaf out. Me in surprise: "OOOUUUUU that looks good!" Glen then goes on to say how it won't win any awards at the fair for looks.
Awesome recipe, I was wondering how long the "bread starter" will last in the fridge?
Finally got around to making this (finally got surplus yeast I was willing to fail with...) and I gotta say it was so easy and so delicious it would appear I've been going to too much trouble all these years since it's better bread than I've ever made.
So much beautiful 😍 pretty much good 🥰😊 bread recipe 😋😋🤤🤤 amazing 😻🤩 super delicious 😋🤤🤤😋
Can we just get a supercut of Glen saying “it’s going to be okay”
I made this bread yesterday (or started the day before yesterday) and it was delicious. Dense but bubbly, doughy and soft and a nice mild flavor. I served it buttered with some beef vegetable soup and we couldn't stay away from it...even after dinner was over. I'm letting another batch rise right now. Why not? It's too easy and cheap to make. Way better than a grocery store bakery. I do have a dutch oven but the handle isn't oven safe. I'm assuming because it's like 70 years old. Don't know if the plastic looking handle is oven safe but I won't risk it. I just used my grandmother's REALLY old enamelware lid that has no matching pot and it sealed it up nicely. It's been the iron skillet lid my whole life which getting to be a long time. Love that...lid. lol But, thanks for showing us how to make this.
Glen - This is very hot, be extremely careful
* Takes off gloves *
Made this...24 hr rest....1 hour rise/rest then 400ish F oven (old, temperamental, requires supervision) 50 min. Good bread. Made again, 32 hr rest, 425-450ish, ever changing temp (remember old, etc oven) put in while heating because very tired and wanted a shower... 40 min.... GREAT bread. Really so great. So easy, so forgiving, so adaptable. I shaped into loose loaf on flat pan for both (no Dutch oven, stockpot too high up and me too lazy to retrieve step stool). Thank you for reminding me how much I enjoy baking bread and how such a short list of simple ingredients. Cannot wait to try your Levain/Biga method. 👐🏻🙌🏻🙌🏻🍞🥖🥨🍕
I loved staying home. I cleaned out my house room by room and tood things to the goodwill. Then of course we went shopping. Lol. It was next to my grocery store. We ended up buying and taking things home of course. Got a lovely Pyrex bowl set. We worked in the yard and the garage. We worked from home for 7 months. Got so much done around the house.
Suggest you try EVOO on the bread rather than butter. Did you ever make Semolina bread? Loved the stuff but can't get it anymore.
Wow, this is so appreciated.
First, love watching you. Thank you for your kind, calm and positive words.
Also: where I live, yeast is completely sold out, has been for almost two weeks now, bread is not so readily available in all different kinds, either. Thanks panic byers 🤦♀️. But they have rationed the flour so you can get that again.
I've been making bread at home now since my daughter is a bit picky as to which bread she likes (so are we, if a little less so than her) but I've been worrying about my rapidly dwindling yeast supply. Not a fan of sourdough bread. I will definitely try this!!!
March 23/20. Now it’s March 6/22. We had NO IDEA how long we’d be locked down! And how much more cooking we’d do! Love your channel! Thank you. Penticton, BC
Quarantine time in the kitchen :) Now if they can just deem our work place non-essential, I can stay home, avoid public transportation and make this! Really loving this serie. Thanks for rising to the occasion ;)
First time ever I've seen a starter being made that I can actually understand thank you so much.
Love this! Great tutorial! Can’t wait to see the next loaf! I wanna make this!
i think it is hilarious how people are all crazy about weighing everything for bread making and swearing that it all has to be perfect and you have to follow baking to a T - but fact is we have been baking for like a thousand years without a scale! all by volume and judgement! it'll be fine! you dont need a scale - you dont need to be perfect. it's bread/cake/brownies/cookies/whatever; IT"LL BE FINE I PROMISE
fresh baked bread is one of my all time favorite smells. it tastes good too. save a little dough and pan fry it if you've never tried it before (almost double pancake thickness, doesn't have to be circular in shape). butter and your favorite jam/preserves for toppings.
LOVE LOVE LOVE your videos..!! My question.. How often should you make a new Starter slurry ??
Howdy !
I baked this bread today and it came out tasting G-R-E-A-T ! 😋
One huge difference was the amount of 'rise' of your bread.
Any clue... I followed your recipe exactly.
Doug
I make this with rapid rise yeast & place in cold oven with oven light 2hrs its doubled in size not as sticky ,gently form a ball pop in preheated oven 30 mins w/ cover 15 off - risen dough can also stay in fridge for 3days - place on counter for 45-60mins till room temperature before baking .
I make this with rapid rise yeast & place in cold oven with oven light 2hrs its doubled in size not as sticky ,gently form a ball pop in preheated oven 30 mins w/ cover 15 off - risen dough can also stay in fridge for 3days - place on counter for 45-60mins till room temperature before baking .
Glen, you have prepared a bread with masterful texture. Many happy returns!
This is the KISS version of bread making. (Keep It Simple Stupid) Glen you're so right about not failing. Bread just seems to work out. I'd recommend adding about 40% whole wheat flour to take the flavor to another level (won't be as fluffy, though). When I don't feel like messing with the raging hot Dutch oven, I shape small baguettes and bake in the toaster oven. 😷 #StayHomeStaySafe
Oh WoW.. my daughter in law made this and shared the finished product!!! Yumm! She finally sent me your link and I’ll be making it for brunch with a friend who is a bread lover. Thank you!
Thank you so much Glen! This is our very favourite bread. I have made it many, many times over these past 2 years. As we are currently having our kitchen renovated, I don’t have access to my oven. Would it be possible to make this bread in my bread machine or perhaps my Airfryer? If so, how? Thanks again.
Thanks Glen. Love the channel! I didn't have a Dutch Oven handy but ended up cooking it directly on a pizza stone (in middle oven rack)... a couple minutes before putting the bread in the oven i placed a pyrex baking dish with a little bit of water (maybe about 3/4 c? eyeballed it) in bottom of oven and it worked out pretty well. At the 30 min mark the water was just about evaporated (and i removed the dish) and continued for another 15-20 min. An alternate way to get the steam effect of dutch oven, but i'll have to try that way as well..
There's no flour in NE Ohio (except Pillsbury bleached AP flour & every sort of gluten-free flour known to man) and none online either. I had no idea there were so many bakers in this area!? I, thankfully, am a sourdough nerd and therefore have yeast & obtained access to needed flours that are on their way via a sourdough group. For now, I am counting my bread flour grains as I use them, LOL. Thank you for this video!