Rustic Bread (This may help someone, just cut , paste and print it). INGREDIENTS POOLISH 1. 150g or roughly 1 cup of flour 2. 150g or roughly 2/3cup of water (room temp) 3. 1 small pinch yeast - LET THE POOLISH RIPEN ON COUNTER 4-24 HOURS, PREFERABLY AT LEAST 16 INGREDIANTS DOUGH 1. 280g or 1 1/4 cup of water (98f) 2. 2g or 1/2 tsp yeast 3. all of the poolish 4. 350g or 2 1/4 c. all purpose flour 5. 50g or roughly 1/3 c. whole wheat flour 6. 10g or roughly 1.5 tsp kosher salt Mix all together with a big spoon until you can’t use the spoon anymore then wet your hands and squeeze the dough through your hands for about 2 minutes moving the bowl round and round as you go. All you are doing is combining the ingredients. The dough strength will come later in the folding process. Keep your hands wet. When finished cover with a plastic wrap and let it stand for 30 minutes. Wet your hands now for the tuck and fold. Reach in and pull the dough over itself. Pull it up until it is about to break. Do these nine or ten times. Then do the slap and fold six or seven times You are trying to make the dough into a nice tight round ball. After another 30 minutes repeat the folding as mentioned above. This will make the dough nice and strong. Wrap the bowl in plastic and leave to ferment for one more hour. After that hour the dough should look bubbly and alive and really buoyant. (This is the “Big Dog”) Now shape the loaf by pulling and tucking three or four times. Then create tension by rotating and pulling the loaf across the board. Then grab opposing sides and do a criss-cross tuck repeating three or four times then flip it over. Then create tension again by pulling and turning the dough across the board. Leave on the counter in a large bowel lined with a floured kitchen cloth for 30-50 minutes to rise. Bake on method 3 below (if you want the “Big Dog”). Or 1 or 2 if you want to divide the dough. BAKING TIMES/ TEMPS METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam) METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired colour. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired colour.
I had a to chuckle a little bit at 2:16 when you explained that your hand kneeding technique was designed to mimic the high-end bakery machines. It was funny because those machines were designed to mimic old fashioned hand kneeding techniques.
Well, people back then were basically robots, they did the same gestures thousands of times every single day for years. After all that training, i guess they were better than any possible machine.
@@francescoanastasio2021 wrong, people are never basically robots, ¿have you ever caught in conversation with a robot talking about their dreams?. Another different issue is tha political propaganda make us trying to think we are robots, from a materialistic point of view
@@TheEdudo I don't understand how this relates to baking. We were talking about kneading bread dough, not making conversation or elaborating philosophical thoughts, they are all very different tasks.
I came across this video about 3 weeks ago and for some reason it really resonated with me. I made bread tonight for the first time for my parents, and even went method 3. After half an hour of waiting we had to dig in. This bread brought a tear to my dads eyes. He said it reminded him of the bread his dad would make 60 years ago in Herzegovina. This is the first recepie I'll ever keep; it will have a special place in my heart forever. Thank you.
I have no dutch oven and cannot afford one, so i popped the bready into an ordinary pot(or pan, or whatever it's called) with lid. Worked like a charm.
You can also spray with water before putting into the oven on a flat cookie sheet snd spray again with water halfway through the cook time! Dutch ovens are used mainly to form a crust using the humidity inside the pot which is why this works. I have used Dutch ovens in the past, but I spray all my loaves now and it works exactly the same.
@@brandonandlexiyup, that works amazingly but you can also fill some pot with water and pit it underneath for even more steam and not opening oven so often
Very interesting to watch someone explain WHY they do things and how it affects the outcome, instead of "just do this", "follow my steps". It shows you really understand your craft.
But with industrial yeasts it's industrial baking, not craft. Try with wild yeasts. That's Craft. We appreciate comparing and showing the difference, yes, it's good, helpful and precious.
@@chwastozercyancientslowfoo205 Try living your life with no internet. You're just living industrially and all your bread is fake and worthless if you use the internet. Everyone knows that. 🙄
Hey all, i forgot to mention this in the video, but i recommend sprinkling semolina or cornmeal into the bottom of your dutch oven before putting the loaf in! You see me do it in the video right before the shaped loaf goes into the dutchie in method 3. Also, if you're following this recipe, be sure your ap flour is around 11.7% protein.
Probably should add this in a voiceover in the video. I didn't see this until after, and I assumed you sprinkled more flour in the bottom; needless to say I just spent a half hour or so trying to pry my beautiful loaf out of the pan without hurting the crust.
This is a very good video. Straight and to the point with no 2-3 minute bullshit session at the start, no usage of uncommon gadgets, and no overly complicated techniques that only serve as a way for the host to show off. Bravo, good sir.
I'm gonna be using this video a lot, so here are some time stamps (and notes for myself, so they're probably too detailed): PREPARING THE DOUGH (all three methods): 0:00 - Intro 0:58 - Preferment (poolish) 1:34 - The rest of the dough 1:55 - Mixing the dough 30 minute rest/fermentation 2:41 - First gluten development 30 minute rest/fermentation 4:08 - repeat gluten development 60 minute rest/fermentation METHOD 1: EASIEST 5:04 - Flip out, form two loaves, spray and pray/bake METHOD 2: +15 % DIFFICULTY, +50 % FLAVOR. 5:04 - 5:40 - flip out and form two loaves, then go to 6:19 - Cover and preheat Dutch oven to 525 F / 275 C 30-40 minute proof 6:35 - Score and bake @ 500 F / 260 C for 12 minutes 6:59 - Remove lid and bake @ 485 F / 250 C for 12-15 minutes METHOD 3: BIG DOG 7:57 - Shaping + proof w/ proofing basket 8:57 - Proof w/out proofing basket Proof and preheat Dutch oven @ 500 F / 260 C for 30-40 minutes (see 9:15 for size/look). 9:36 - Flip into hot Dutch oven and score Bake @ 485 F / 250 C for 18 minutes w/ lid (remember to turn it for even baking) Bake @ 485 F / 250 C for 25-35 minutes w/out lid - needs to be dark (see 10:15 for look) (remember to turn it). END: 10:33 - Comparing tastes 11:50 - Ending message
Many thanks Brian. I’ve been using your ‘ big dog’ technique. A few top tips for those in the UK: 1. Whist ‘All Purpose Flour” translates as ‘Plain Flour” in the UK according to Google, what this really means for this recipe is “Bread Flour”. If you try with plain flour, you’ll get a block of concrete as there is not sufficient Gluten in our plain flour. 2. When Brian suggests a wet hand, you’ll need to wet your hand more frequently than once. The dough is really sticky so I stand by the sink for the ‘stretch and fold’ parts and wet / flick my hand probably 6 times. 3. The stretch and tuck parts are really important to building the strength of the loaf and they are techniques worth practicing. If you find that your final loaf is more of a disc than a ball, then it’s probably an indicator that the dough wasn’t strong enough - as Brian notes, this is a wet dough so either use slightly less water or really tune those dough stretches and tucks. The end result is fantastic and everything Brian describes. My loaves rarely last the day with my family! Cheers and thanks again Rich
Good point about the type of flour. Perhaps he could have stated the protein content of the flour , that would have been more informative. In Australia Bread flour is just that and plain flour is plain with slightly lower protein content. There are many types of flours and they all have a place. And you are correct, plain flour to make bread won’t give you the best result unless there are other ingredients added.
Use bread flour to plain flour in a 3:1 ratio (so one quarter plain flour) to more perfectly replicate the protein content of American all purpuse, though I'm sure straight up bread flour would be perfect for this.
100% the best rustic bread recipe. Method 3 works like a charm every time and delivers absolutely outstanding crust. Thank you Brian for bringing this joy to so many people!!!!
I'm about to try it. I'm based in the UK and I'm pretty confident it's to do with the flour. All purpose flour as described in this video here in the UK is classed as plain flour, so if that's what you are using, then I'm pretty sure that's why your dough is too wet & sticky. I think Brian uses around a 12% protein flour? I'm going to try it with a very high 14% protein bread flour. My understanding is that bread flour of at least 12% protein absorbs water better. It will be interesting to see how mine turns out, and get feedback from others who have had success making it, what flour they used.@@Pimpjit85
If folks don't have a proofing basket, a better alternative to the bowl is a colander, which replicates the proofing basket's capacity to allow humidity to escape.
I made 2 loaves of this bread today. It was my first time making this, or any other bread. I went with the last method. This bread turned out AMAZING!! Probably the best bread I’ve ever had! I plan on making this again next week with your beef stew recipe. This was a great tutorial & easy to follow, even for a first timer like me!
I had some artisan made rustic bread a while back, baked in a classic wood fired stone oven live on location. I ate the whole loaf with just a bit of salted butter faster than I'm comfortable admitting. Local bakeries don't come close, let alone the grocery store. I'll give #3 a shot too, maybe I can recreate at least some of the magic that artisan loaf had. Your comment gave me enough hope to think it might work out, thank you for that!
Ive been making my own bread for 20 years now, just for fun. Never used a 'poolish' before or even heard of it for that matter. This is one of the best bakes I have ever done. Went straight for the Big Dog even though my flour was a bit low in protein and I don't have a Dutch Oven (improvised with a thick-bottomed stainless steel casserole). The bread didn't rise as much as yours and the dough was a bit wetter and slacker, but the finished result was still pretty incredible. The crust is really something else! Cannot wait to do another loaf with slightly stronger flour and using an actual Dutch oven. Can't recommend this highly enough. Thanks for posting this video.
@@gabriellefabian2377 I've decided it may come down to environmental differences like humidity or water temperature or even flour differences. Bread is not like other food recipes lol. This loaf I made yesterday was much better than previous 3 so it's paying attention to proofing times (NOT an exact science) and oven temps etc.
I made my attempt at this bread today. I've made yeasty rolls before and tried to turn that dough into a loaf just to be disappointed in a bread that won't work well for toast or sandwiches. I don't have a dutch oven so I just used a round white lidless deep casserole dish and made a sort of domed lid with double folded heavy duty foil. I don't have whole wheat flour so I just did this with all purpose. I had no parchment paper so I just put some flour in the bottom of the casserole and hoped for the best. I felt that the beginning dough was stickier than what I was seeing in the video and I struggled to follow the steps, but I did not give up! The end result was amazing. It popped out of the casserole dish with no problems. Better than anything I've ever made. Usually, I save money and buy the dollar loaf for sandwiches and splurge when I can on the store baked five dollar loaf for toast. What I made today was just as good if not better than the 5 dollar loaf and I am so happy. I did not think it was possible to make bread like that. Thank you so much Brian!
Made this last night, left the poolish till ~18 hour mark before starting the process. My wife and I can't thank you enough Brian, it's like... childhood in every bite. I'm not even remotely joking when I say that before it was even done baking (when I took the lid off after 18m) I had already started another poolish lol, I was 100% convinced it would taste like what it looked like, serious perfection, you've earned a sub and a like for life. Edit : I did the "big dog" btw.
I just set my poolish to ferment overnight, and I was wondering, My poolish is a LOT thicker than shown in the video, and I did the measurements exactly, so is that a problem? Should I add anything or trust the process?
I'm a bad dog and I used my bare hands to lower that dough. I've got to say best and most complete beginner bread loaf bake video. Super clear instructions. No robotic, convoluted way of speaking. You're like one of my buds, but legit at baking.
33 and finally made my very first real loaf of bread-it turned out amazing! Big Dog version! Thank you so much! Huge fan of simple & straight to the point instructions ☺️
First time ever making bread, jerry rigged a Dutch oven out a 7 quart pot and a 12” pizza pan, used a medium bowl and a tea cloth soaked in flour as a bread proofing basket, did the massive boule recipe immediately and I’m really happy with the result! I can’t believe that actual bread has a soft and creamy interior and an actual crust! My only reference point was the sliced bread at that point, this is a total gamechanger, thank you
I have made this loaf twice the first one was good falours but crust not hard The second loaf raised more test great but not as big as yours Help what am I doing wrong I do not have a Dutch oven but just S casserole with lid would that make the difference
Excellent explanation and demonstration! I watched over 50 videos for the last years to learn what you said in 12 minutes! The video is professionally made also. I love short videos, which show respect for viewer’s time! Thanks a lot!
I started making your Poolish bread back when the pandemic started....and now, July 2021, I am still making it 2 x a week. As a women who gave birth to an amazing chef daughter, I did not like anything which even hinted at baking, cooking or even turning on an oven! I LOVE the process of making this bread - I actually feel as if I am relating to the dough. it has inspired me to try more recipes and now my daughter "coaches" me (she lives in Provence). Thank you so much for opening up a door for me to venture into! Life continues to unfold in amazing ways. I dont know whether its because I am right at sea level, but I added 15 g of gluten flour which made a huge difference in lightness.
In 1974 I dropped out of school - south-east PA, USA - and went to France. I discovered bread. I discovered bread but not the secret of bread. The secret of bread I only discovered 30 years later, with sourdough starter. Been a long, long road for me. Now I call myself a baker.
DUDE. I have legitimately never made bread in my life, and I'm not joking, I tried this recipe and went for the big dog method, and it came out bomb!!! Thank you so much for this video.
I baked this today using the third method. My first bread, prepared and baked myself. It came out beautiful. Thanks for the basic and informative instructions. It really helped me to understand the basic process. Awesome bread!
SUCCESS! For any other bread noobs who got too-wet too-sticky results, after a few tries, I rectified by using the 75g less water as BL suggested PLUS I added an extra 1/4 cup of flour. My dough wasn't as "buoyant" nor as smooth as BL's proofed dough, but the final baked result still turned out really well. Wish I could upload a pic!
@@Peter.Jensen 😆😆😆 My first 3 attempts didn't even make it to the oven. Stringy, wet and weird. I've made about 5 successful loaves now, tweaking something different each time. Ran out of whole wheat flour at the 4th boule and purchased a different brand. Last two loaves turned out best (including the unbaked dough) so it's defo been proven to me that different flours make a big difference.
@@tiinaveer5298 I want to make this again so bad but I have like 1 cup of flour only lol. Do you think bread flour would yield better results? I've made it 3 times now and yeah it's wet as fuck, idk how he did it. Also, my dough didn't rise nearly as much as that huge fat loaf he had at the end :( not even after doubling the recipe
You're amazing, Brian :)...My French Canadian (Acadian) mother baked her own bread all her life (we never had store bought bread as kids) I watched her often as a child (of 11) and I never got tired of observing the technique with which she made it. (and most who tried it would often say that it was the best bread they had ever tasted...my ancestors first came here in the late 1600's so the recipe had probably been passed on from mother to daughter for centuries) Thanks so much for this video, Brian; it brought back so many warm memories :)
I had never baked bread before I found your channel last week and decided to give loaf #2 a try today. Turned out perfectly, I'm super stoked. Going for the BIG DOG next! Keep up the great work, I'm learning a ton.
I have been able to bake bread successfully only once, and that was my first ever try. Every attempt after has been a miserable failure. 😭 I hope your subsequent attempts will be far more successful than mine.
@@HickoryDickory86 I found that the only times my bread failed was if the kitchen was a bit cold (i.e. someone crashing through the back door and leaving it open). I warm the kneading surface, bowls, flour (just slightly, don't roast it), everything around it. Bread dough likes to be cosy and draught-free.
Hey, I tried the 3rd method and it was my first bread I’ve made in a dutch oven. It came out amazing. Really soft and moist on the inside and crispy on the outside. Thanks Bri!!!!
This is the BEST bread video on UA-cam. I usually leave the poolish for an extra day or two, but even up to four days. (Feeding it a bit of 1:1 flour and water on day 2) Then, when I actually make the dough I don’t add any additional yeast, I just let it rise longer and let the yeast that developed in the poolish work on the dough. The result is so incredibly flavorful and delicious, and the texture from steaming in a Dutch oven is incredible. I really like good bread, and this beats most bread I’ve had from bakeries. It’s SO good. I’ve modified the recipe a bunch too in different ways, like crusting with seeds, or adding sugar or oil and extra flour for a sweeter bread or pizza dough. The poolish is the key. It develops so much good flavor. I love
As a boy learning to cook, all the bread recipes I had were "knead for 10 mins" The bread was always rubbish. It's great that now anyone can make good bread.
Just tried the recipe. I used to be a baker and I make loaves at home all the time and this is by far the best easiest tastiest recipe I've ever come across. Bloody genius. A touch more yeast in the dough tho but it is 100% beautiful bread. My whole family were just in awe. Some olive oil on a plate with salt and you're in heaven.
Just tried this after many attempts to bake a satisfying bread. Went the whole way with #3... I don’t own a Dutch oven, but used a ceramic casserole dish. What a success! A lot of work, and the husband has almost singlehandedly polished it off with 2 hours of it being out of the oven. Thank you.
I’ve got the preferment sitting from 9 AM to 9 AM tomorrow. Picking up my first Dutch oven in the morning. Gonna do the big boi. Seriously I’ve only been working with Dough for a week and a half now, thanks to your videos. And the stuff I’m learning I never thought I could do myself. Thank you, seriously fresh bread has been life changing so far
Method 3 is awesome. This was the first time I have baked anything from scratch and it turned out perfect. Thank you!!! I make chocolate pecan pies for the family at holidays ,but have always used store bought crust. I now have the confidence to make my own crust because of this video. I will gleefully use your pie crust recipe!
Tripled this recipe and added 15g of rosemary I crushed with a mortar and pestle. Perfect every time. The wet dough is tricky to handle but it gets a good structure after enough folds. I always do the window pane test and use bread flour throughout aside from the whole wheat. Might add black pepper freshly ground next time. Love the recipe. Did the big loafs in a Dutch oven.
I've learnt this recipe from this video almost 2 years ago, but I keep coming back to it to perfect it over time. This is probably the best home bread recipe available online and the results are just incredible. Massive thanks for sharing it and, as you say, everyone deserves this!
awesome. finally, bread that is not sourdough. I worked in bakeries when I was a young man, and I gotta say, we never did that 'poolish' thing (this is before the sourdough craze). never. at most, we would start the batch with the yeast (active, brewer's), some water, and the sugar, and let it sit in the mixing bowl like, 5 min. we called it a sponge (I know that means something else now), and I thought it was to ensure the yeast would work so we didn't waste any product on a bad batch. it was even simpler than your approach. much simpler. of course, there was almost no flavor. we made the bread for every restaurant in the county.
This is a great recipe. I started my bread making journey about 18 months ago and found this recipe a great stepping stone to making sourdough breads. Thanks for an awesome channel.
Sooooo, after a month of trying and failing miserably, I finally mastered this wonderful recipe. First of all, this guy has been patiently saying “use a strong flour” to everyone who complains about the dough being too wet. He is absolutely right, high protein flour is a game changer! Second of all, I am not afraid of wet dough anymore. I can handle it, a couple of strong slap’n folds tame this thing into a workable boule. And finally, the flavor.. The flavor that poolish gives to the bread.. Hearts for eyes emojis everywhere.. 😍😍😍
followed exact what u said and…….best bread ive ever made hands down! thank u for the life time set of skills and a recipe to feed my family! keep up the great work!
THANK YOU for actually talking about how to not get bread to stick to everything. I feel like most people just offhandedly mention wetting your hands and then I still end up finding dried bread dough in my hand/arm hairs for days.
I don't have a dutch oven but I've seen people put a dish of water in the oven with the bread to create that steamed effect. And this dough can be made any size with just a little math. %70 hydration good stuff! thanks for the vid
People really make a meal of this simple activity. You’ve basically put together a perfect video for great bread making that anyone can do. Wish I’d come across this a year ago when i first got into it. Take it easy
Not anyone, i tried it and failed miserably :( the dough was mixed exactly as shown but was all runny and impossible to continue with. No bread for me i guess
I've been baking bread since I was 11, and am now 67, and this poolish bread recipe is one of the best I've ever made. I had been doing the no-knead bread in a Le Creuset so I dove right into #3, and made a helluva big dog that could almost rival Brian's. Will keep at this one for a long time, will spread the word, this is one of the best cooking channels out there.
My 13 year old son has been dying to attempt to bake bread but baking is the one area of cooking that gives me chills, so I kept putting him off. Yesterday I found this video and we jumped right in. This evening he ecstatically presented his family with a delightful, crunchy and tasty bread he named Lofnheim the first (nobody knows why, so don't ask!) It was delicious and your video made a young boy very happy but I don't know whether to thank or curse you as the pre-fermentation for 'the son of Lofnheim' is currently gooping away in my kitchen and awaits me tomorrow! I'm going with thanks, it was a magical day.
This video started me on my bread journey. Absolutely delicious recipe, I've never had bread this good before!! Perfect for someone who knows nothing about bread, you don't overload the video with advanced baking language :) Keep it up!
I have tried out the third method a few times and today I finally got it to the point where I was really happy with it. All times were decent, it’s just that I struggled to get the rise out of it I needed so it wouldn’t be so dense. Today it was nearly perfect. The taste was incredible and it was light and airy. Skipped adding the salt as it really does need it. 10/10 recipe. Never had bread this good from a store before.
I Ave been making this since the recipe came out. We are now making yogurt in our home. Today I used whey with a 48-hour poolish. I also made it with 14.5g salt. AMAZING FLAVOR! Thank you Bri and Lorn!!
Hi Brian, this is a brilliant recipe. Have done version 3 countless number of times. On occasion I also add nuts (typically hazelnuts, but all nuts really work) and seeds (e.g. pumpkin and sunflower) into the dough and usually make 3 full size breads in one go. I freeze them in slices and use a toaster to defrost them. Now I always have great tasting bread available - and I lived 30 years in Germany who are known for great breadmaking. Many thanks for all your great recipes. Best from Europe, John
@@rachaelhoffman-dachelet2763 I only lived in Germany (school and university), but I'm actually Swedish, aber nun lebe ich in London - alles etwas durcheinander. Weich die Koerner und Nuesse ueber Nacht in Wasser ein, dann werden sie nicht so hart im Brot
HAHAH beat you by 2 hours for 2 loaves....when there is fresh bread and my pasta sauce is simmering...both are gone before the pasta is cooked! I do suggest when you mix the water, yeast, sugar or honey and flour and make the soft dough. cover with plastic wrap and best place to store it in is the Microwave. Let it go overnight and see the flavor really develop.
I did it!!! Only my third time ever baking bread and I went straight for the Big Dog and it turned out perfect!!! Thank you for such a great video 👏👏👏👏👏
@@debedwards1717 Nah, always weigh your ingredients including water. I use a little kitchen scale I bought from Woolies. If you google "bakers math" you'll see they always weigh all ingredients - I've learnt it's got to do with knowing exactly the % hydration of the dough which affects the bread rising or "oven spring" as they call it :)
I have never made good bread, until now!! Mhmmm Mhmmm, It's unbelievable. A little "I can't believe it's not butter" and a light toasting and it truly was the best bread I have ever had. I am eager to try the poolish version tonight. Super good video, I learned quick. Thank you!!!!
What a great tutorial, I love how you completely demystify the process - it really is that simple, but at the same time, it's just a humongous difference in terms of flavor and the overall eating experience. I will definitely recommend this video to my friends looking to get into baking.
Literally the best instructional video I have ever seen seen on a great beginner bread recipe. Kudos to describing "hands at 10 and 2" 🤣 to describe the motion of making a round shape. Definitely held my audience 👌🏽
We have made our very first bread today with my son. It was so delicious. Your instructions were great and to the point. We have never baked anything before in our life. Not even chocolate chip cookies. You have turned baking noobs into the bread artisans in few hours. Our neighbors ate half of it and eyed our halve ! 😂 I used drywall trowel I had in garage to manage the folding. It was easier for us.
Never imagine watching bread baking could be so much fun & inspiring. I’m not even a bread lover. This presentation makes me wanting to try to bake a sourdough bread. Thank you!❤
Brian, Thanks. I've been making bread on and off for years, but following your recipe and method I've made the best bread ever - the bread I was sort of dreaming about but never achieved (went for big dog) ~ It's all simple WHEN you know how. So, thanks most sincerely for sharing your expertise. Woof!
I love how easy and approachable this video makes rustic bread look! Particularly the proofing and shaping which many newcomers will struggle with. 10/10 my man and +10 for showing you don't knead a proofing basket to try the BigDog Boule.
I got brave and made the third version.. it sung for me. Absolutely wonderful. Super crispy crust and lovely spongy soft inside. Thanks for the recipe and method!
I went for the big dog, but I've been having some issues. I'm usually pretty good at baking and I think that is what messed me up. Instead of just following exactly your recipe instructions, I wasn't as precise on a few things and made a couple substitutions, etc and my results were disappointing. I'm going to give it another try, but follow your instructions exactly and hopefully that makes the difference. I see so many people having great results it really makes me want to get it right and have it turn out to be something I'm proud of. Your videos are awesome. Thanks for all your content!
Tip for shiny crust: right after taking it out of the oven treat it with water. Spray water on loaf or simply use your hand to spread water on top of a loaf. Let it rest. Tip for moist bread without dutch oven: put second tray at the bottom of oven and fill it with a cup of water (200 ml). Greetings from Poland!
@@yaseminaksoy1680 You can also just spray water inside of oven right after u put bread in and quickly close it to trap moisture inside. Combined with preheated tray/stone this gives best results also for french baguettes and other
@@Noeki999 Lots of Americans have gas ovens which obviously has vents so residual gas isn't trapped inside. This won't work for them. I use Kenji's method in putting a stainless steel bowl (with a tiny bit of water inside) over the dough. Works just like the dutch oven.
I have been baking the BIG DOG since I found this once every week! I cannot tell you how thrilled I was when my bread came out of the oven ans sang :)!
I have tried 2 or three methods in my little bread machine and I declared myself the worlds worst bread maker. It’s frustrating but I found this video, built up my confidence after failure and went for it. After my first failed attempt at this particular method, I made some adjustments that led to success and I’m hoping this helps others. My new loaf turned out much much much better. A couple of things I changed (I’m in Las Vegas, zero humidity and about 2,000ft elevation). After mixing the poolish with the rest of the ingredients, I let it sit in a bathroom that has a ceiling heater and I kept it at 85-95 degrees. After each fold the boule sat in that same room at the same temp and the rise was significant. After shaping and putting into the proofing basket, it went back into that same room and it nearly doubled in size. So, I think the temperature of the rising room was the variable that made the biggest difference. One thing that I’m going to try to rectify with today’s loaf, is when I placed the risen boule into the hot dutch oven, it deflated a bit and also deflated a bit when I scored it and this kept it from rising as high in the oven because the starting point was a tad deflated. as the one on the video. On this video it didn’t deflate at all. So, I’m going to try to make the boule tighter this time and place it in the Dutch oven more carefully. My oven isn’t the best, so I even after 35 minutes on the uncovered baking cycle, it wasn’t getting dark enough, so I pulled it out of fear. After I let it sit for about 30 minutes, the inside was a tiny bit spongy (totally edible though). To fix this, I’m NOT going to reduce the heat to 485, I’m going to leave it at 500 and not pull it until the outside is dark and I’m going to let it cool for an hour. I think if I had a higher quality oven, I wouldn’t have to make these heat adjustments. All-in-all, I’m shocked that I pulled it off and the feeling I got was incredible after so many failed attempts. I think with these minor adjustments, today’s loaf will be rad!
Yeast indeed needs warm temperatures. I heard 25°C (77°F) are optimal. Lower temperatures work but prolong the process. Letting it sit in the fridge over night would work. A Freezer won't. And don't overdo it as well. Everything beyond 38°C (~100°F) affects the flavour in a bad way. 40°C+ kills the yeast an the dough won't rise at all. If your oven supports low temperatures, you can let the dough rest there. But don't use convection. Yeast dislikes draught and the dough won't rise as it would without. You can add a bowl with a sip of water to the oven. This way you raise the humidity. If the oven is no viable option, a blanket and a hot-bottle could do the trick. It's more important to know, if a dough had enough time by looking at it and feeling it. Regardless what the recipe tells you. I would say more than doubling in size isn't desirable. And if you push the dough a little bit and it doesn't smooth back by itself, it needs more time. You can use less yeast, which prolongs the rising duration - or more, to speed up the process. An old oven can be a pain. If you set it to 500 but in fact it does'nt get there, you'll never get the result you're aiming for. If you don't have the tools to measure the real temperature, you could try to circumvent the problem by raising the overall temperature of the baking process. But keep the reduction in the process. Start with 515 and lower to 500 for the second cycle. Maybe that's closer to the desired baking-temperatures.
Thank you for your recipe, I have never made ''serious'' bread myself aside from the occasional flat bread or Naan and tried my hands on the big dog right away. It came out perfectly and the sound it makes fresh out of the oven is no understatement.
I made the classic mistake of going by cups instead of weight…bad idea. Second effort was by weight and turned out perfect. It’s incredible that 4 simple ingredients become so good. Method 3 was incredibly delicious! Best bread I’ve ever had.
Hey Brian, You helped me bake the best bread after many tries. I just visited a frien and did not have your Big Dog recipe with me. Took some shortcuts (no whole wheat, no wait after proofing) - threw it in the oven in a heated clay setup (with lid). Was described as best bread ever by friends! Show how good, forgiving and flexible your prcoess is! Thanks again
Third time's a charm with this! The tips on ensuring high protein flour (typically bread flour in UK), using around 50g less water and,.in my case, fresher yeast. This is SUCH a tasty recipe and I can't wait to try others from the channel. Thank you so much!
I’ve just put my first attempt in the oven and it was a slack mess, no way to even score it with scissors. Hasn’t come out yet but I already know I’ll need to be taking this advice for next time!
I went for version 3 on my first try and it absolutely blew any bread I could buy at the supermarket out of the water, as you promised. And it was a lot of fun to make. I really enjoyed trying to do your hand work in stacking that gluten, instead of using a stand mixer. This was my first boule, though I have tried to wing it before thinking that if I put a pizza dough ball in the oven it will become a boule. Au contraire mon frere! I learned a ton in this video about how the same ingredients treated differently give incredibly different results. Thank you!
I made this bread replacing some of the all purpose flour with more wholemeal flour and the result was amazing too. Thanks for the recipe and detailed explanation of all the steps.
A lot of your views this month is me, watching over and over and over again. lol Probably 100 times. And I've made the recipe a few times already. It's tasty, indeed. Today I cut in half and made just one loaf. I'm getting ready to bake it. Instead of whole wheat, I am using rye (for the second, lesser flour), and I like the taste much better. Next month I hope to get a bag of einkorn flour. That should be interesting!
I made this bread two days ago with only bread flour and it turned out to be the most delicious bread I've ever made with a perfect crust! The dough was a little soft so it was hard to shape it (I should have used less water...) and because I don't have a stone or a dutch oven I heated a pan in the oven for baking the bread on it and another small deep pan in which I put ice as soon as I put the bread in the oven. To generate more steam, I also poured boiling water for the oven. Next time the goal is to make bigger holes in the bread :) Thank you!
I'm surprised that you didn't get a more open crumb considering that you used bread flour! I followed his recipe and I used AP flour, nice crumb, almost as open as a sourdough with bread flour! Even the texture was slightly tacky like a sourdough would be, excellent flavor. I probably got a more open crumb because I did one extra fold, coil fold, and I used a Lodge double dutch. This bread is now a big favorite.
@@solarpony Thank you for your replay. Since I posted my comment I made more experiments and also got a dutch oven which makes the baking so much easier. I defenly think an extra fold help. Now my favorite is to make the whole dough the evening before with very little yeast, leaving all night on the counter and the next day the folding and baking. Made it with spelt flour and olives - came out amazing!
I used bread flour instead of AP and this came out sooooo well omg. The best loaf of bread I think i’ve ever made! I’ve always wanted to make a super crispy crust boule and I finally know how :’) thank you for this!!! I am gonna make it my life’s goal to try and make it as big as you did in the end hahaha. Mine didn’t turn out quite that large! Still perfect though 100%
For those unfortunate souls who don’t have a dutch oven, but want the same crusty-crust-some of those disposable aluminum lasagna pans work well to trap the steam. I got several for a buck at the dollar store and put one on top of another to create a clam-shell-steamy-sauna for the loaf. Worked a treat and super cheap comparatively! I’ll be making this loaf again and again😊
I also moved to the aluminum pan method. You can spray more water on the inside of the pan before you put it over the bread before baking. It's truly a far, far, far better option than a dutch oven, imo.
This is the first time I am making bread in my life! I am crossing my fingers it will turn out amazing! I would like to thank you so much for the way you teach. I follow all the directions carefully so I am hoping for the best! Yum, yum....
@@MegaFregel well my comment had nothing to do with anyone buying or liking the bread. Aditionaly my google translate has the same for sourdough and yested bread. oO
@@mitsos76 oh you misunderstood me. I meant that people making bread hundreds of years ago didn’t use industrial yeast so if he did a sourdough bread instead you comment would be more authentic. No idea what you mean with your last sentence.
Thank you for the wonderful video Brian. My bread making attempts have always been hit or miss. I tried your method 1 and they came out perfectly. Now, I am on the hunt for a Dutch oven so I can try the other 2 methods. Update: Okay, now I skipped the # 2 better and went right for #3. WOW, it turned out fantastic in the Dutch oven. I will never have to buy artisan bread again.
I tried this recipe a week ago because I never tried using a starter before. Honestly, the best bread I've ever made. I'm trying it again right now. I would say it's a recipe I will be keeping on my playlist.
1 month later and I've been trying this recipe each saturday, each attempt getting better than the one before. I'm still far from getting thisbig, beautiful boule, but I'm quite pleased with how things are progressing and all the new techniques I'm learning. I love the taste of this bread,fresh out of the oven and toasted the next day. Thank you for the recipe!
Thanks a lot for the detailed recipe! I have some doubts about the temperature, 500F seems to be 260C and 485F - 252C, but isn't it too much? (*for an electric oven. I've read that at 240 it would burn the outside of the bread in 10 min...). Plus on my Dutch oven it is written that it should be used at 240C (464F) max. Should/can I use a lower temp? Should I use a convection or bottom only? How much longer would I need to bake it? Anybody? Thanks in advance!
Same concerns here. Enameled cast iron isn't supposed to be used above 450 F and most ovens don't advise going over 500 F, save for broiling at 550 F. Given a Le Creuset dutch oven costs $300-500 and an oven $1000, I'm quite certain using these devices at 525 F could void the warranty on either. How does he get away with shoving his $500 dutch oven into a 500 F oven like he has money to burn on cookware?
I'm baking mine at 475 for 30 min and then open lid for another 15. they turn out pretty well, and not as dark as his. You can also do 450 for 30 plus 450 for 15. It's not necessary to go over 500 imo.
Bri!! Poolish came out perfect. Added all other ingredients to the exact grams and proofed just like you instructed. Upon first knead or stretching, the dough was super gooey and soupy. Tried stretching but dough was a goopy mess. I let sit for another 30 min and still a goopy, soupy mess. I did this for 2 hours, sit and strech every 30 min. Not sure what I did wrong. Dough remained goopy blob and never did set or create a smooth texture. What did I miss?
I had the exact same experience and decided to cook it anyway (it's in the oven as we speak) By the time I threw it in the oven, it literally oozed out of my proofing bowl and plopped into the Dutch oven - definitely not the beautiful round mound of potential I had hoped for. Did you end up cooking yours? How did it turn out?
@@joannebutler1003 I dumped out. I wasn't sure how much AP or Wheat flour to add to make it not so goopy. Plus if I added too much if it would dry out the dough while baking. I'll try again. That's what cooking is all about, trial and error.
Same issue, multiple recipes. Some people have suggested adding only like 60% of the water and the rest going incrementally until it's the right consistency. Once I calm down from today's infuriating dough experience I'll try it again, with brand new yeast and less water.
same here! Something done wrong. I think the type of flower varies a lot depending on the country. I had the same with Pizza dough and not sure what goes wrong
Rustic Bread (This may help someone, just cut , paste and print it).
INGREDIENTS POOLISH
1. 150g or roughly 1 cup of flour
2. 150g or roughly 2/3cup of water (room temp)
3. 1 small pinch yeast
- LET THE POOLISH RIPEN ON COUNTER 4-24 HOURS, PREFERABLY AT LEAST 16
INGREDIANTS DOUGH
1. 280g or 1 1/4 cup of water (98f)
2. 2g or 1/2 tsp yeast
3. all of the poolish
4. 350g or 2 1/4 c. all purpose flour
5. 50g or roughly 1/3 c. whole wheat flour
6. 10g or roughly 1.5 tsp kosher salt
Mix all together with a big spoon until you can’t use the spoon anymore then wet your hands and squeeze the dough through your hands for about 2 minutes moving the bowl round and round as you go. All you are doing is combining the ingredients. The dough strength will come later in the folding process. Keep your hands wet. When finished cover with a plastic wrap and let it stand for 30 minutes.
Wet your hands now for the tuck and fold. Reach in and pull the dough over itself. Pull it up until it is about to break. Do these nine or ten times. Then do the slap and fold six or seven times You are trying to make the dough into a nice tight round ball. After another 30 minutes repeat the folding as mentioned above. This will make the dough nice and strong.
Wrap the bowl in plastic and leave to ferment for one more hour. After that hour the dough should look bubbly and alive and really buoyant.
(This is the “Big Dog”) Now shape the loaf by pulling and tucking three or four times. Then create tension by rotating and pulling the loaf across the board. Then grab opposing sides and do a criss-cross tuck repeating three or four times then flip it over. Then create tension again by pulling and turning the dough across the board.
Leave on the counter in a large bowel lined with a floured kitchen cloth for 30-50 minutes to rise.
Bake on method 3 below (if you want the “Big Dog”). Or 1 or 2 if you want to divide the dough.
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired colour.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired colour.
Joseph, you animal! I love it. Thanks for posting. I try to list full recipes in my newer videos but hadn’t gotten around to it for this one.
This summary rocks.
That's very helpful, thank you.
Thank you so much!!! Legend!
Nice work!
I had a to chuckle a little bit at 2:16 when you explained that your hand kneeding technique was designed to mimic the high-end bakery machines. It was funny because those machines were designed to mimic old fashioned hand kneeding techniques.
exactly what I was thinking
Kitchen Aid in 2023: “the knuckle action™ motor with patented MetaHook® kneeds just like a baker mimicking our 2021 mixer”
Well, people back then were basically robots, they did the same gestures thousands of times every single day for years. After all that training, i guess they were better than any possible machine.
@@francescoanastasio2021 wrong, people are never basically robots, ¿have you ever caught in conversation with a robot talking about their dreams?. Another different issue is tha political propaganda make us trying to think we are robots, from a materialistic point of view
@@TheEdudo I don't understand how this relates to baking. We were talking about kneading bread dough, not making conversation or elaborating philosophical thoughts, they are all very different tasks.
I came across this video about 3 weeks ago and for some reason it really resonated with me. I made bread tonight for the first time for my parents, and even went method 3. After half an hour of waiting we had to dig in. This bread brought a tear to my dads eyes. He said it reminded him of the bread his dad would make 60 years ago in Herzegovina. This is the first recepie I'll ever keep; it will have a special place in my heart forever. Thank you.
pppppppppp PP ppppppppppppppp Polo Otto o
WOW. That makes me so happy! You're a star for sharing this.
💖🙂
Gay
Lovely story. It is absolutely the best loaf of bread I have ever made and I keep making it over and over
I have no dutch oven and cannot afford one, so i popped the bready into an ordinary pot(or pan, or whatever it's called) with lid. Worked like a charm.
I've also used 2 bread pans held with clips.
I used a glass baking dish with a lid and it worked like magic! The main point is to have something that will trap steam and is oven safe.
There are no big ovens in traditional Chinese kitchen so I use small bread molds and they kinda work!
You can also spray with water before putting into the oven on a flat cookie sheet snd spray again with water halfway through the cook time! Dutch ovens are used mainly to form a crust using the humidity inside the pot which is why this works. I have used Dutch ovens in the past, but I spray all my loaves now and it works exactly the same.
@@brandonandlexiyup, that works amazingly but you can also fill some pot with water and pit it underneath for even more steam and not opening oven so often
Very interesting to watch someone explain WHY they do things and how it affects the outcome, instead of "just do this", "follow my steps". It shows you really understand your craft.
Thanks very much for that!
But with industrial yeasts it's industrial baking, not craft. Try with wild yeasts. That's Craft. We appreciate comparing and showing the difference, yes, it's good, helpful and precious.
@@chwastozercyancientslowfoo205 oh go away you pessimistic fool
@@chwastozercyancientslowfoo205 how about we just avoid gate-keeping bread
@@chwastozercyancientslowfoo205 Try living your life with no internet. You're just living industrially and all your bread is fake and worthless if you use the internet. Everyone knows that. 🙄
Hey all, i forgot to mention this in the video, but i recommend sprinkling semolina or cornmeal into the bottom of your dutch oven before putting the loaf in! You see me do it in the video right before the shaped loaf goes into the dutchie in method 3. Also, if you're following this recipe, be sure your ap flour is around 11.7% protein.
Thanks for watching, freezing it is a pro move for sure.
Cornmeal is a good idea and one I’ve used with a loaf tin that recently started misbehaving.
Nice !
Probably should add this in a voiceover in the video. I didn't see this until after, and I assumed you sprinkled more flour in the bottom; needless to say I just spent a half hour or so trying to pry my beautiful loaf out of the pan without hurting the crust.
Rice flour for the bottom of dutch oven as well as for the proofing basket is a winner due to no gluten;)
This is a very good video. Straight and to the point with no 2-3 minute bullshit session at the start, no usage of uncommon gadgets, and no overly complicated techniques that only serve as a way for the host to show off. Bravo, good sir.
Thanks for watching! I appreciate the comment.
Agreed, and I love his scissor vent technique. Looks and works great.
“Everybody deserves this.” That’s so good and kind!
I'm gonna be using this video a lot, so here are some time stamps (and notes for myself, so they're probably too detailed):
PREPARING THE DOUGH (all three methods):
0:00 - Intro
0:58 - Preferment (poolish)
1:34 - The rest of the dough
1:55 - Mixing the dough
30 minute rest/fermentation
2:41 - First gluten development
30 minute rest/fermentation
4:08 - repeat gluten development
60 minute rest/fermentation
METHOD 1: EASIEST
5:04 - Flip out, form two loaves, spray and pray/bake
METHOD 2: +15 % DIFFICULTY, +50 % FLAVOR.
5:04 - 5:40 - flip out and form two loaves, then go to
6:19 - Cover and preheat Dutch oven to 525 F / 275 C
30-40 minute proof
6:35 - Score and bake @ 500 F / 260 C for 12 minutes
6:59 - Remove lid and bake @ 485 F / 250 C for 12-15 minutes
METHOD 3: BIG DOG
7:57 - Shaping + proof w/ proofing basket
8:57 - Proof w/out proofing basket
Proof and preheat Dutch oven @ 500 F / 260 C for 30-40 minutes (see 9:15 for size/look).
9:36 - Flip into hot Dutch oven and score
Bake @ 485 F / 250 C for 18 minutes w/ lid (remember to turn it for even baking)
Bake @ 485 F / 250 C for 25-35 minutes w/out lid - needs to be dark (see 10:15 for look) (remember to turn it).
END:
10:33 - Comparing tastes
11:50 - Ending message
If you include these timestamps in the description it makes it a lot easier on us when watching the video.
LOL, Big Dog!!
Fantastic - thanks soo much
Thank you!
thank you so much for this
very thoughtful
Many thanks Brian. I’ve been using your ‘ big dog’ technique. A few top tips for those in the UK:
1. Whist ‘All Purpose Flour” translates as ‘Plain Flour” in the UK according to Google, what this really means for this recipe is “Bread Flour”. If you try with plain flour, you’ll get a block of concrete as there is not sufficient Gluten in our plain flour.
2. When Brian suggests a wet hand, you’ll need to wet your hand more frequently than once. The dough is really sticky so I stand by the sink for the ‘stretch and fold’ parts and wet / flick my hand probably 6 times.
3. The stretch and tuck parts are really important to building the strength of the loaf and they are techniques worth practicing. If you find that your final loaf is more of a disc than a ball, then it’s probably an indicator that the dough wasn’t strong enough - as Brian notes, this is a wet dough so either use slightly less water or really tune those dough stretches and tucks.
The end result is fantastic and everything Brian describes. My loaves rarely last the day with my family!
Cheers and thanks again
Rich
Good point about the type of flour. Perhaps he could have stated the protein content of the flour , that would have been more informative. In Australia Bread flour is just that and plain flour is plain with slightly lower protein content. There are many types of flours and they all have a place.
And you are correct, plain flour to make bread won’t give you the best result unless there are other ingredients added.
@@mandiigraham1596 Hi, he did mention the protein content being around 11.7% when he prepared the poolish
surely the toppest tip would be convert on the 500f
Use bread flour to plain flour in a 3:1 ratio (so one quarter plain flour) to more perfectly replicate the protein content of American all purpuse, though I'm sure straight up bread flour would be perfect for this.
@@BeneyGesserit 260 C. Took me about five seconds to get that conversion.
"A simple easy Rustic Bread is just a Core tenet of a good life" I could not agree more with this statement.
I will heart that as well!
Hey Dad!❤️❤️❤️
@@jackimoon8284 😎 My girl!!! -
❤️
100% the best rustic bread recipe.
Method 3 works like a charm every time and delivers absolutely outstanding crust.
Thank you Brian for bringing this joy to so many people!!!!
I followed to a tee and my dough is way stickier. Anyone have ideas?
I'm about to try it. I'm based in the UK and I'm pretty confident it's to do with the flour. All purpose flour as described in this video here in the UK is classed as plain flour, so if that's what you are using, then I'm pretty sure that's why your dough is too wet & sticky. I think Brian uses around a 12% protein flour? I'm going to try it with a very high 14% protein bread flour. My understanding is that bread flour of at least 12% protein absorbs water better. It will be interesting to see how mine turns out, and get feedback from others who have had success making it, what flour they used.@@Pimpjit85
@@Pimpjit85add more flour
If folks don't have a proofing basket, a better alternative to the bowl is a colander, which replicates the proofing basket's capacity to allow humidity to escape.
Will try this, sounds like a good idea!
Great tip.
A colander with a sufficiently floured kitchen towel works perfectly
Very good idea,
I made 2 loaves of this bread today. It was my first time making this, or any other bread. I went with the last method. This bread turned out AMAZING!! Probably the best bread I’ve ever had! I plan on making this again next week with your beef stew recipe. This was a great tutorial & easy to follow, even for a first timer like me!
I had some artisan made rustic bread a while back, baked in a classic wood fired stone oven live on location. I ate the whole loaf with just a bit of salted butter faster than I'm comfortable admitting. Local bakeries don't come close, let alone the grocery store.
I'll give #3 a shot too, maybe I can recreate at least some of the magic that artisan loaf had. Your comment gave me enough hope to think it might work out, thank you for that!
@@Bassalicious I hope it works out for you. Let me know how it goes
Same. My wife and I loved it!
@@Bassalicious #3 is some of the absolute best bread I've ever eaten and far and away the best I've ever made
I'm trying #3 tonight, I have my poolish sitting on my counter right now
Ive been making my own bread for 20 years now, just for fun. Never used a 'poolish' before or even heard of it for that matter. This is one of the best bakes I have ever done. Went straight for the Big Dog even though my flour was a bit low in protein and I don't have a Dutch Oven (improvised with a thick-bottomed stainless steel casserole). The bread didn't rise as much as yours and the dough was a bit wetter and slacker, but the finished result was still pretty incredible. The crust is really something else! Cannot wait to do another loaf with slightly stronger flour and using an actual Dutch oven. Can't recommend this highly enough. Thanks for posting this video.
Thanks so much for trying! Glad it worked for you Andy.
I have to chime in and say even with bread flour mine was wetter and more slack than Bryan's even after all the building and layering
@@matthewhardesty6872 mine too! Followed extremely closely
@@gabriellefabian2377 I've decided it may come down to environmental differences like humidity or water temperature or even flour differences. Bread is not like other food recipes lol. This loaf I made yesterday was much better than previous 3 so it's paying attention to proofing times (NOT an exact science) and oven temps etc.
Making pizza in upstate New York we just called poolish a "starter". Exact same stuff and usually fermented for about 12 hours
I made my attempt at this bread today. I've made yeasty rolls before and tried to turn that dough into a loaf just to be disappointed in a bread that won't work well for toast or sandwiches. I don't have a dutch oven so I just used a round white lidless deep casserole dish and made a sort of domed lid with double folded heavy duty foil. I don't have whole wheat flour so I just did this with all purpose. I had no parchment paper so I just put some flour in the bottom of the casserole and hoped for the best. I felt that the beginning dough was stickier than what I was seeing in the video and I struggled to follow the steps, but I did not give up! The end result was amazing. It popped out of the casserole dish with no problems. Better than anything I've ever made. Usually, I save money and buy the dollar loaf for sandwiches and splurge when I can on the store baked five dollar loaf for toast. What I made today was just as good if not better than the 5 dollar loaf and I am so happy. I did not think it was possible to make bread like that. Thank you so much Brian!
Made this last night, left the poolish till ~18 hour mark before starting the process. My wife and I can't thank you enough Brian, it's like... childhood in every bite. I'm not even remotely joking when I say that before it was even done baking (when I took the lid off after 18m) I had already started another poolish lol, I was 100% convinced it would taste like what it looked like, serious perfection, you've earned a sub and a like for life.
Edit : I did the "big dog" btw.
Thanks very much for trying it Bruno
I just set my poolish to ferment overnight, and I was wondering,
My poolish is a LOT thicker than shown in the video, and I did the measurements exactly, so is that a problem? Should I add anything or trust the process?
Update from 15 hours later,
My poolish is perfect!
@@myleemartin4297 thx for the update lol i just tried & ran into the same issue
This recipe hands down is THE BEST "Artesian" style Bread I ever made Period ! And Iv'e been baking on and off for 40 years!
I'm a bad dog and I used my bare hands to lower that dough. I've got to say best and most complete beginner bread loaf bake video. Super clear instructions. No robotic, convoluted way of speaking. You're like one of my buds, but legit at baking.
33 and finally made my very first real loaf of bread-it turned out amazing! Big Dog version! Thank you so much! Huge fan of simple & straight to the point instructions ☺️
First time ever making bread, jerry rigged a Dutch oven out a 7 quart pot and a 12” pizza pan, used a medium bowl and a tea cloth soaked in flour as a bread proofing basket, did the massive boule recipe immediately and I’m really happy with the result! I can’t believe that actual bread has a soft and creamy interior and an actual crust! My only reference point was the sliced bread at that point, this is a total gamechanger, thank you
"The loaf has risen dramatically" - I, for one, welcome our new overloaf
hahaha
Why this comment hasn’t reached legend status, is beyond me, but i succrumb to the overloaf myself.
All hail to our overloaf!
I have made this loaf twice the first one was good falours but crust not hard The second loaf raised more test great but not as big as yours
Help what am I doing wrong I do not have a Dutch oven but just S casserole with lid would that make the difference
@@BrianLagerstrom this is very chef like bread making 😉 coming from a baker
Excellent explanation and demonstration! I watched over 50 videos for the last years to learn what you said in 12 minutes! The video is professionally made also. I love short videos, which show respect for viewer’s time! Thanks a lot!
I started making your Poolish bread back when the pandemic started....and now, July 2021, I am still making it 2 x a week. As a women who gave birth to an amazing chef daughter, I did not like anything which even hinted at baking, cooking or even turning on an oven! I LOVE the process of making this bread - I actually feel as if I am relating to the dough. it has inspired me to try more recipes and now my daughter "coaches" me (she lives in Provence). Thank you so much for opening up a door for me to venture into! Life continues to unfold in amazing ways. I dont know whether its because I am right at sea level, but I added 15 g of gluten flour which made a huge difference in lightness.
Thanks for trying, so glad it works for you.
Just wait until you get into making sourdough and then you can name the starter anything you like - an age old tradition :)
Wow Lovely inspiring message !! Thanks !
In 1974 I dropped out of school - south-east PA, USA - and went to France. I discovered bread. I discovered bread but not the secret of bread. The secret of bread I only discovered 30 years later, with sourdough starter. Been a long, long road for me. Now I call myself a baker.
DUDE. I have legitimately never made bread in my life, and I'm not joking, I tried this recipe and went for the big dog method, and it came out bomb!!! Thank you so much for this video.
Dude that’s dope, good job
I baked this today using the third method. My first bread, prepared and baked myself. It came out beautiful. Thanks for the basic and informative instructions. It really helped me to understand the basic process. Awesome bread!
SUCCESS! For any other bread noobs who got too-wet too-sticky results, after a few tries, I rectified by using the 75g less water as BL suggested PLUS I added an extra 1/4 cup of flour. My dough wasn't as "buoyant" nor as smooth as BL's proofed dough, but the final baked result still turned out really well. Wish I could upload a pic!
Thank you Tina!
Thanks, I ended up with pancake dow 😅
@@Peter.Jensen 😆😆😆 My first 3 attempts didn't even make it to the oven. Stringy, wet and weird. I've made about 5 successful loaves now, tweaking something different each time. Ran out of whole wheat flour at the 4th boule and purchased a different brand. Last two loaves turned out best (including the unbaked dough) so it's defo been proven to me that different flours make a big difference.
@@tiinaveer5298 I want to make this again so bad but I have like 1 cup of flour only lol. Do you think bread flour would yield better results? I've made it 3 times now and yeah it's wet as fuck, idk how he did it. Also, my dough didn't rise nearly as much as that huge fat loaf he had at the end :( not even after doubling the recipe
same here. i added 20 more grams of flour.
You're amazing, Brian :)...My French Canadian (Acadian) mother baked her own bread all her life (we never had store bought bread as kids) I watched her often as a child (of 11) and I never got tired of observing the technique with which she made it. (and most who tried it would often say that it was the best bread they had ever tasted...my ancestors first came here in the late 1600's so the recipe had probably been passed on from mother to daughter for centuries) Thanks so much for this video, Brian; it brought back so many warm memories :)
I had never baked bread before I found your channel last week and decided to give loaf #2 a try today. Turned out perfectly, I'm super stoked. Going for the BIG DOG next! Keep up the great work, I'm learning a ton.
Thats sick, so glad you gave it a try. Thanks man
I have been able to bake bread successfully only once, and that was my first ever try. Every attempt after has been a miserable failure. 😭
I hope your subsequent attempts will be far more successful than mine.
We just subscribed too and we are going to bake our first bread loaf ever. Wish us luck.
@@hostesswiththemostess7082 Good luck! Just keep calm and enjoy the baking.
@@HickoryDickory86 I found that the only times my bread failed was if the kitchen was a bit cold (i.e. someone crashing through the back door and leaving it open).
I warm the kneading surface, bowls, flour (just slightly, don't roast it), everything around it. Bread dough likes to be cosy and draught-free.
Hey, I tried the 3rd method and it was my first bread I’ve made in a dutch oven. It came out amazing. Really soft and moist on the inside and crispy on the outside. Thanks Bri!!!!
“A simple easy bread is a core tenet of a good life.” I couldn’t agree more.
This is the BEST bread video on UA-cam. I usually leave the poolish for an extra day or two, but even up to four days. (Feeding it a bit of 1:1 flour and water on day 2) Then, when I actually make the dough I don’t add any additional yeast, I just let it rise longer and let the yeast that developed in the poolish work on the dough. The result is so incredibly flavorful and delicious, and the texture from steaming in a Dutch oven is incredible. I really like good bread, and this beats most bread I’ve had from bakeries. It’s SO good. I’ve modified the recipe a bunch too in different ways, like crusting with seeds, or adding sugar or oil and extra flour for a sweeter bread or pizza dough. The poolish is the key. It develops so much good flavor. I love
As a boy learning to cook, all the bread recipes I had were "knead for 10 mins" The bread was always rubbish. It's great that now anyone can make good bread.
Just tried the recipe. I used to be a baker and I make loaves at home all the time and this is by far the best easiest tastiest recipe I've ever come across. Bloody genius. A touch more yeast in the dough tho but it is 100% beautiful bread. My whole family were just in awe. Some olive oil on a plate with salt and you're in heaven.
Awesome! Glad it worked well for you.
@@BrianLagerstrom Thanks again mate. Doing another loaf this arvo!
Just tried this after many attempts to bake a satisfying bread. Went the whole way with #3... I don’t own a Dutch oven, but used a ceramic casserole dish. What a success! A lot of work, and the husband has almost singlehandedly polished it off with 2 hours of it being out of the oven. Thank you.
I’ve got the preferment sitting from 9 AM to 9 AM tomorrow. Picking up my first Dutch oven in the morning. Gonna do the big boi. Seriously I’ve only been working with Dough for a week and a half now, thanks to your videos. And the stuff I’m learning I never thought I could do myself. Thank you, seriously fresh bread has been life changing so far
how the bread turned out? have you continued making bread? seriously contemplating buying my first dutch oven! 🤔
After seeing dozens of vids for the same subject, FINALLY a simple well structured video that allowed me replicate your results. Greetings from Italy.
What, your grandmother didnt show you how to do it? When i visited italy, basically everyone could do this :D
@@SergeyPRKL thank you very much, I think to be slow learner😟
Thats awesome thanks for watching. I was in Italy last year and absolutely loved every minute of it.
One the clearest most complete bread making videos on UA-cam.. Well done. Solid 5 stars.
*_Time Stamps_*
Poolish: 1:00
Dough: 1:37
After the first 30 minutes: 3:02
After the second 30 minutes (1hr total): 4:09
METHOD 1: 5:05
METHOD 2: 6:20
METHOD 3: 7:57
Review: 10:34
Do I not have to cover it after the first 30 minutes?
Bump
@@suprguy you should cover it everytime otherwise the dough will dry out
I have had no luck with bread that gave any rise. This recipe is fool proof! I 3rd Method slaaaaps. FINALLY MADE BREADDDD!!!! So happyyyy
Method 3 is awesome. This was the first time I have baked anything from scratch and it turned out perfect. Thank you!!! I make chocolate pecan pies for the family at holidays ,but have always used store bought crust. I now have the confidence to make my own crust because of this video. I will gleefully use your pie crust recipe!
I’ve made this recipe multiple times and it’s always a crowd pleaser. Thanks for making it so easy to impress my family and friends!
Tripled this recipe and added 15g of rosemary I crushed with a mortar and pestle. Perfect every time. The wet dough is tricky to handle but it gets a good structure after enough folds. I always do the window pane test and use bread flour throughout aside from the whole wheat. Might add black pepper freshly ground next time. Love the recipe. Did the big loafs in a Dutch oven.
I've learnt this recipe from this video almost 2 years ago, but I keep coming back to it to perfect it over time. This is probably the best home bread recipe available online and the results are just incredible. Massive thanks for sharing it and, as you say, everyone deserves this!
awesome. finally, bread that is not sourdough. I worked in bakeries when I was a young man, and I gotta say, we never did that 'poolish' thing (this is before the sourdough craze). never. at most, we would start the batch with the yeast (active, brewer's), some water, and the sugar, and let it sit in the mixing bowl like, 5 min. we called it a sponge (I know that means something else now), and I thought it was to ensure the yeast would work so we didn't waste any product on a bad batch. it was even simpler than your approach. much simpler. of course, there was almost no flavor. we made the bread for every restaurant in the county.
Those trowels are amazing! Perfect for scooping up greasy messes as well.
This is a great recipe. I started my bread making journey about 18 months ago and found this recipe a great stepping stone to making sourdough breads. Thanks for an awesome channel.
Me too! I tried this bread a few times before I really dove into sourdough
Sooooo, after a month of trying and failing miserably, I finally mastered this wonderful recipe. First of all, this guy has been patiently saying “use a strong flour” to everyone who complains about the dough being too wet. He is absolutely right, high protein flour is a game changer! Second of all, I am not afraid of wet dough anymore. I can handle it, a couple of strong slap’n folds tame this thing into a workable boule. And finally, the flavor.. The flavor that poolish gives to the bread.. Hearts for eyes emojis everywhere.. 😍😍😍
And my big dog is as big as a St. Bernard now! 😂👍🏻
you sound convincing ... its not as easy as i thought either
What flour should I use?
followed exact what u said and…….best bread ive ever made hands down! thank u for the life time set of skills and a recipe to feed my family! keep up the great work!
THANK YOU for actually talking about how to not get bread to stick to everything. I feel like most people just offhandedly mention wetting your hands and then I still end up finding dried bread dough in my hand/arm hairs for days.
I don't have a dutch oven but I've seen people put a dish of water in the oven with the bread to create that steamed effect. And this dough can be made any size with just a little math. %70 hydration
good stuff! thanks for the vid
Thanks very much for watching. A pizza stone and a large bowl turned upside down works great. I did it that way in my baguette video.
Try aluminum foil maybe
People really make a meal of this simple activity. You’ve basically put together a perfect video for great bread making that anyone can do. Wish I’d come across this a year ago when i first got into it. Take it easy
That’s kind of you. Thanks for watching.
Not anyone, i tried it and failed miserably :( the dough was mixed exactly as shown but was all runny and impossible to continue with. No bread for me i guess
@@Prime1740 not all flour is the same so next time you try, reduce hydration by a few percent and try again
@@dinos22 thank you for your advice sir!
@@dinos22 tried with type 00 flour today and reduced humidity by a bit, aimed for 65% hydration and it turned out way better!
Can't wait. I watch a lot of French and Japanese bakers. LOVE that I found you. Yours are the recipe and techniques I'm going to follow. Thank you!
I've been baking bread since I was 11, and am now 67, and this poolish bread recipe is one of the best I've ever made. I had been doing the no-knead bread in a Le Creuset so I dove right into #3, and made a helluva big dog that could almost rival Brian's. Will keep at this one for a long time, will spread the word, this is one of the best cooking channels out there.
Good information Harry !! THanks !!
“Everybody deserves this. . . etc.” I love that. Love. You speak truth sir.
yes!
My 13 year old son has been dying to attempt to bake bread but baking is the one area of cooking that gives me chills, so I kept putting him off. Yesterday I found this video and we jumped right in. This evening he ecstatically presented his family with a delightful, crunchy and tasty bread he named Lofnheim the first (nobody knows why, so don't ask!) It was delicious and your video made a young boy very happy but I don't know whether to thank or curse you as the pre-fermentation for 'the son of Lofnheim' is currently gooping away in my kitchen and awaits me tomorrow! I'm going with thanks, it was a magical day.
That’s so great to hear. Thanks for sharing!
This is a GREAT video and I love your attitude toward beginners (not snobby or snarky!). Thanks for explaining so clearly what you're doing.
This video started me on my bread journey. Absolutely delicious recipe, I've never had bread this good before!! Perfect for someone who knows nothing about bread, you don't overload the video with advanced baking language :) Keep it up!
*ADVANCED BAKING LANGUAGE INTENSIFIES*
Everybody deserves a rustic bread... Its just a core tenet of a good life...
I have tried out the third method a few times and today I finally got it to the point where I was really happy with it. All times were decent, it’s just that I struggled to get the rise out of it I needed so it wouldn’t be so dense. Today it was nearly perfect. The taste was incredible and it was light and airy. Skipped adding the salt as it really does need it. 10/10 recipe. Never had bread this good from a store before.
If you don’t mind my asking, what did you do differently the third time that made the difference?
If you don’t mind my asking, what did you do differently the third time that made the difference?
I Ave been making this since the recipe came out. We are now making yogurt in our home.
Today I used whey with a 48-hour poolish. I also made it with 14.5g salt.
AMAZING FLAVOR! Thank you Bri and Lorn!!
Hi Brian, this is a brilliant recipe. Have done version 3 countless number of times. On occasion I also add nuts (typically hazelnuts, but all nuts really work) and seeds (e.g. pumpkin and sunflower) into the dough and usually make 3 full size breads in one go. I freeze them in slices and use a toaster to defrost them. Now I always have great tasting bread available - and I lived 30 years in Germany who are known for great breadmaking. Many thanks for all your great recipes. Best from Europe, John
“ I added a bunch of seeds to my bread.” Tell me you’re German without telling me you’re German. Hoert sich abber gutt an. Probier ich auch.
@@rachaelhoffman-dachelet2763 I only lived in Germany (school and university), but I'm actually Swedish, aber nun lebe ich in London - alles etwas durcheinander. Weich die Koerner und Nuesse ueber Nacht in Wasser ein, dann werden sie nicht so hart im Brot
The ‚longer lasting bread‘ statement is not entirely correct...I made one and it was gone in 4 hours.
haha, same here, my boyfriend just devoured it HOT!
Bob Fognozzle where’d it go?
HAHAH beat you by 2 hours for 2 loaves....when there is fresh bread and my pasta sauce is simmering...both are gone before the pasta is cooked! I do suggest when you mix the water, yeast, sugar or honey and flour and make the soft dough.
cover with plastic wrap and best place to store it in is the Microwave. Let it go overnight and see the flavor really develop.
Good one.
@@TheRevitQueen My husband too. He ate bread and butter for dinner and was soooo happy.
I did it!!! Only my third time ever baking bread and I went straight for the Big Dog and it turned out perfect!!! Thank you for such a great video 👏👏👏👏👏
hi... may i ask you what kind of flour did you use it? in italy we have ''0'' or ''00'' ''1'' or manitoba....help
@@annachiarabarindelli913 I used All Purpose Flour (we call it Plain Flour here in Australia).
@@angel-x-7689 oh thank you ☺️
ANGEL-x-76 Aussie here too. Did you just use mls instead of grams for water? So 280 grams of water = 280 mls of water?
@@debedwards1717 Nah, always weigh your ingredients including water. I use a little kitchen scale I bought from Woolies. If you google "bakers math" you'll see they always weigh all ingredients - I've learnt it's got to do with knowing exactly the % hydration of the dough which affects the bread rising or "oven spring" as they call it :)
I have never made good bread, until now!! Mhmmm Mhmmm, It's unbelievable. A little "I can't believe it's not butter" and a light toasting and it truly was the best bread I have ever had. I am eager to try the poolish version tonight. Super good video, I learned quick. Thank you!!!!
What a great tutorial, I love how you completely demystify the process - it really is that simple, but at the same time, it's just a humongous difference in terms of flavor and the overall eating experience. I will definitely recommend this video to my friends looking to get into baking.
That’s awesome thanks man!
Literally the best instructional video I have ever seen seen on a great beginner bread recipe. Kudos to describing "hands at 10 and 2" 🤣 to describe the motion of making a round shape. Definitely held my audience 👌🏽
We have made our very first bread today with my son. It was so delicious. Your instructions were great and to the point. We have never baked anything before in our life. Not even chocolate chip cookies. You have turned baking noobs into the bread artisans in few hours. Our neighbors ate half of it and eyed our halve ! 😂 I used drywall trowel I had in garage to manage the folding. It was easier for us.
Never imagine watching bread baking could be so much fun & inspiring. I’m not even a bread lover. This presentation makes me wanting to try to bake a sourdough bread. Thank you!❤
Sourdough is easier than you'd think and so much better for your digestion! It also tastes better! 😊
Brian, made this bread yesterday and it’s by far the best homemade bread I’ve ever eaten! Wow! Thank you for sharing.
Brian, Thanks. I've been making bread on and off for years, but following your recipe and method I've made the best bread ever - the bread I was sort of dreaming about but never achieved (went for big dog) ~ It's all simple WHEN you know how. So, thanks most sincerely for sharing your expertise. Woof!
I love how easy and approachable this video makes rustic bread look! Particularly the proofing and shaping which many newcomers will struggle with. 10/10 my man and +10 for showing you don't knead a proofing basket to try the BigDog Boule.
Thanks very much! appreciate you being here.
I got brave and made the third version.. it sung for me. Absolutely wonderful. Super crispy crust and lovely spongy soft inside. Thanks for the recipe and method!
I went for the big dog, but I've been having some issues. I'm usually pretty good at baking and I think that is what messed me up. Instead of just following exactly your recipe instructions, I wasn't as precise on a few things and made a couple substitutions, etc and my results were disappointing. I'm going to give it another try, but follow your instructions exactly and hopefully that makes the difference. I see so many people having great results it really makes me want to get it right and have it turn out to be something I'm proud of. Your videos are awesome. Thanks for all your content!
Tip for shiny crust: right after taking it out of the oven treat it with water. Spray water on loaf or simply use your hand to spread water on top of a loaf. Let it rest.
Tip for moist bread without dutch oven:
put second tray at the bottom of oven and fill it with a cup of water (200 ml).
Greetings from Poland!
Dutch is soo expensive ,so water filled tray is life,tnx😀
@@yaseminaksoy1680 You can also just spray water inside of oven right after u put bread in and quickly close it to trap moisture inside. Combined with preheated tray/stone this gives best results also for french baguettes and other
@@Noeki999 Lots of Americans have gas ovens which obviously has vents so residual gas isn't trapped inside. This won't work for them. I use Kenji's method in putting a stainless steel bowl (with a tiny bit of water inside) over the dough. Works just like the dutch oven.
@@kaschmir3 sadly I only have a glass bowl so I can’t do that
I have been baking the BIG DOG since I found this once every week! I cannot tell you how thrilled I was when my bread came out of the oven ans sang :)!
Thats awesome! thanks the comment.
This is a recipe we come back to regularly, using Method 3. Thank you!
I have tried 2 or three methods in my little bread machine and I declared myself the worlds worst bread maker. It’s frustrating but I found this video, built up my confidence after failure and went for it. After my first failed attempt at this particular method, I made some adjustments that led to success and I’m hoping this helps others.
My new loaf turned out much much much better. A couple of things I changed (I’m in Las Vegas, zero humidity and about 2,000ft elevation). After mixing the poolish with the rest of the ingredients, I let it sit in a bathroom that has a ceiling heater and I kept it at 85-95 degrees. After each fold the boule sat in that same room at the same temp and the rise was significant. After shaping and putting into the proofing basket, it went back into that same room and it nearly doubled in size. So, I think the temperature of the rising room was the variable that made the biggest difference.
One thing that I’m going to try to rectify with today’s loaf, is when I placed the risen boule into the hot dutch oven, it deflated a bit and also deflated a bit when I scored it and this kept it from rising as high in the oven because the starting point was a tad deflated. as the one on the video. On this video it didn’t deflate at all. So, I’m going to try to make the boule tighter this time and place it in the Dutch oven more carefully. My oven isn’t the best, so I even after 35 minutes on the uncovered baking cycle, it wasn’t getting dark enough, so I pulled it out of fear. After I let it sit for about 30 minutes, the inside was a tiny bit spongy (totally edible though). To fix this, I’m NOT going to reduce the heat to 485, I’m going to leave it at 500 and not pull it until the outside is dark and I’m going to let it cool for an hour. I think if I had a higher quality oven, I wouldn’t have to make these heat adjustments.
All-in-all, I’m shocked that I pulled it off and the feeling I got was incredible after so many failed attempts. I think with these minor adjustments, today’s loaf will be rad!
Thanks for trying. And for sharing.
Yeast indeed needs warm temperatures. I heard 25°C (77°F) are optimal. Lower temperatures work but prolong the process. Letting it sit in the fridge over night would work. A Freezer won't. And don't overdo it as well. Everything beyond 38°C (~100°F) affects the flavour in a bad way. 40°C+ kills the yeast an the dough won't rise at all. If your oven supports low temperatures, you can let the dough rest there. But don't use convection. Yeast dislikes draught and the dough won't rise as it would without. You can add a bowl with a sip of water to the oven. This way you raise the humidity.
If the oven is no viable option, a blanket and a hot-bottle could do the trick.
It's more important to know, if a dough had enough time by looking at it and feeling it. Regardless what the recipe tells you. I would say more than doubling in size isn't desirable. And if you push the dough a little bit and it doesn't smooth back by itself, it needs more time.
You can use less yeast, which prolongs the rising duration - or more, to speed up the process.
An old oven can be a pain. If you set it to 500 but in fact it does'nt get there, you'll never get the result you're aiming for. If you don't have the tools to measure the real temperature, you could try to circumvent the problem by raising the overall temperature of the baking process. But keep the reduction in the process. Start with 515 and lower to 500 for the second cycle. Maybe that's closer to the desired baking-temperatures.
Thank you for your recipe, I have never made ''serious'' bread myself aside from the occasional flat bread or Naan and tried my hands on the big dog right away. It came out perfectly and the sound it makes fresh out of the oven is no understatement.
Thanks for watching!
I made the classic mistake of going by cups instead of weight…bad idea. Second effort was by weight and turned out perfect. It’s incredible that 4 simple ingredients become so good.
Method 3 was incredibly delicious! Best bread I’ve ever had.
Hey Brian,
You helped me bake the best bread after many tries.
I just visited a frien and did not have your Big Dog recipe with me.
Took some shortcuts (no whole wheat, no wait after proofing) - threw it in the oven in a heated clay setup (with lid).
Was described as best bread ever by friends!
Show how good, forgiving and flexible your prcoess is!
Thanks again
Third time's a charm with this! The tips on ensuring high protein flour (typically bread flour in UK), using around 50g less water and,.in my case, fresher yeast. This is SUCH a tasty recipe and I can't wait to try others from the channel.
Thank you so much!
This did it for me! Thanks for the tip.
I’ve just put my first attempt in the oven and it was a slack mess, no way to even score it with scissors. Hasn’t come out yet but I already know I’ll need to be taking this advice for next time!
3rd time making this today (it's so good) but dough always super sticky, will try less water next time thank you!
I went for version 3 on my first try and it absolutely blew any bread I could buy at the supermarket out of the water, as you promised. And it was a lot of fun to make. I really enjoyed trying to do your hand work in stacking that gluten, instead of using a stand mixer. This was my first boule, though I have tried to wing it before thinking that if I put a pizza dough ball in the oven it will become a boule. Au contraire mon frere! I learned a ton in this video about how the same ingredients treated differently give incredibly different results. Thank you!
This is great! Thanks for sharing that and thanks for giving this recipe a try. Cheers!
I made this bread replacing some of the all purpose flour with more wholemeal flour and the result was amazing too. Thanks for the recipe and detailed explanation of all the steps.
A lot of your views this month is me, watching over and over and over again. lol
Probably 100 times. And I've made the recipe a few times already. It's tasty, indeed. Today I cut in half and made just one loaf. I'm getting ready to bake it. Instead of whole wheat, I am using rye (for the second, lesser flour), and I like the taste much better.
Next month I hope to get a bag of einkorn flour. That should be interesting!
I made this bread two days ago with only bread flour and it turned out to be the most delicious bread I've ever made with a perfect crust! The dough was a little soft so it was hard to shape it (I should have used less water...) and because I don't have a stone or a dutch oven I heated a pan in the oven for baking the bread on it and another small deep pan in which I put ice as soon as I put the bread in the oven. To generate more steam, I also poured boiling water for the oven.
Next time the goal is to make bigger holes in the bread :)
Thank you!
I'm surprised that you didn't get a more open crumb considering that you used bread flour! I followed his recipe and I used AP flour, nice crumb, almost as open as a sourdough with bread flour! Even the texture was slightly tacky like a sourdough would be, excellent flavor. I probably got a more open crumb because I did one extra fold, coil fold, and I used a Lodge double dutch. This bread is now a big favorite.
@@solarpony Thank you for your replay.
Since I posted my comment I made more experiments and also got a dutch oven which makes the baking so much easier. I defenly think an extra fold help.
Now my favorite is to make the whole dough the evening before with very little yeast, leaving all night on the counter and the next day the folding and baking. Made it with spelt flour and olives - came out amazing!
My loaves yesterday sang, too. First time I've heard that. Awesome!
Pretty amazing experience for sure.
You can hear the passion in his voice as he gives instructions.
Thanks John!
My poolish was really thick. I had the right measurements but it didn’t look anything like the video. Any suggestions?
I used bread flour instead of AP and this came out sooooo well omg. The best loaf of bread I think i’ve ever made! I’ve always wanted to make a super crispy crust boule and I finally know how :’) thank you for this!!! I am gonna make it my life’s goal to try and make it as big as you did in the end hahaha. Mine didn’t turn out quite that large! Still perfect though 100%
it was a liiiittle too dark for me at 30 minutes which made it kinda bitter, so next time I think I will go till about 25 mins!
This has become my go-to bread to make. Super delicious and looks so cute. Thank you so much for sharing this recipe.
Thanks so much for trying it out, very glad it worked well for you.
For those unfortunate souls who don’t have a dutch oven, but want the same crusty-crust-some of those disposable aluminum lasagna pans work well to trap the steam. I got several for a buck at the dollar store and put one on top of another to create a clam-shell-steamy-sauna for the loaf. Worked a treat and super cheap comparatively! I’ll be making this loaf again and again😊
Me too only I use the $Tree 8", stainless steel dog water bowl bottom and top to bake my 1 pound loaves ($2.50). They last forever.
I also moved to the aluminum pan method. You can spray more water on the inside of the pan before you put it over the bread before baking. It's truly a far, far, far better option than a dutch oven, imo.
This is the first time I am making bread in my life! I am crossing my fingers it will turn out amazing! I would like to thank you so much for the way you teach. I follow all the directions carefully so I am hoping for the best! Yum, yum....
It's nice to see you testing these breads with just olive oil, like people used to hundreds of years ago
Haha if he did a sourdough bread I would be buying it but because he did a yeasted bread it’s not really authentic 😄
@@MegaFregel well my comment had nothing to do with anyone buying or liking the bread. Aditionaly my google translate has the same for sourdough and yested bread. oO
@@mitsos76 oh you misunderstood me. I meant that people making bread hundreds of years ago didn’t use industrial yeast so if he did a sourdough bread instead you comment would be more authentic.
No idea what you mean with your last sentence.
@@mitsos76 yeast and sourdough is a big difference.
You should research it.
There is pizza with sourdough as well. Delicious.
Thank you for the wonderful video Brian. My bread making attempts have always been hit or miss. I tried your method 1 and they came out perfectly. Now, I am on the hunt for a Dutch oven so I can try the other 2 methods. Update: Okay, now I skipped the # 2 better and went right for #3. WOW, it turned out fantastic in the Dutch oven. I will never have to buy artisan bread again.
I tried this recipe a week ago because I never tried using a starter before. Honestly, the best bread I've ever made. I'm trying it again right now. I would say it's a recipe I will be keeping on my playlist.
1 month later and I've been trying this recipe each saturday, each attempt getting better than the one before. I'm still far from getting thisbig, beautiful boule, but I'm quite pleased with how things are progressing and all the new techniques I'm learning. I love the taste of this bread,fresh out of the oven and toasted the next day. Thank you for the recipe!
Quite impressive that it even lasts till the next day 😂😂
And the smell from the baking bread! Mmmmmmmm
It worked! I made the 3rd option and it worked, I am so proud of myself. Thank you for a great recipe and even better instructions. 💕
Thanks very much for giving it a try. Much appreciated.
Thanks a lot for the detailed recipe! I have some doubts about the temperature, 500F seems to be 260C and 485F - 252C, but isn't it too much? (*for an electric oven. I've read that at 240 it would burn the outside of the bread in 10 min...). Plus on my Dutch oven it is written that it should be used at 240C (464F) max. Should/can I use a lower temp? Should I use a convection or bottom only? How much longer would I need to bake it? Anybody? Thanks in advance!
Same problem here
Same concerns here. Enameled cast iron isn't supposed to be used above 450 F and most ovens don't advise going over 500 F, save for broiling at 550 F.
Given a Le Creuset dutch oven costs $300-500 and an oven $1000, I'm quite certain using these devices at 525 F could void the warranty on either.
How does he get away with shoving his $500 dutch oven into a 500 F oven like he has money to burn on cookware?
I'm baking mine at 475 for 30 min and then open lid for another 15. they turn out pretty well, and not as dark as his.
You can also do 450 for 30 plus 450 for 15. It's not necessary to go over 500 imo.
@@wngmv Many thanks! And do you use convection or bottom only?
@@kattuxi bottom only. Get a dutch oven. It really makes your bread much much better.
THANK YOU! I made first real loaf of bread after watching your video a few times. Changed my life thank you.
Bri!! Poolish came out perfect. Added all other ingredients to the exact grams and proofed just like you instructed. Upon first knead or stretching, the dough was super gooey and soupy. Tried stretching but dough was a goopy mess. I let sit for another 30 min and still a goopy, soupy mess. I did this for 2 hours, sit and strech every 30 min. Not sure what
I did wrong. Dough remained goopy blob and never did set or create a smooth texture. What did I miss?
I had the exact same experience and decided to cook it anyway (it's in the oven as we speak) By the time I threw it in the oven, it literally oozed out of my proofing bowl and plopped into the Dutch oven - definitely not the beautiful round mound of potential I had hoped for. Did you end up cooking yours? How did it turn out?
@@joannebutler1003 I dumped out. I wasn't sure how much AP or Wheat flour to add to make it not so goopy. Plus if I added too much if it would dry out the dough while baking. I'll try again. That's what cooking is all about, trial and error.
Same issue, multiple recipes. Some people have suggested adding only like 60% of the water and the rest going incrementally until it's the right consistency. Once I calm down from today's infuriating dough experience I'll try it again, with brand new yeast and less water.
same here! Something done wrong. I think the type of flower varies a lot depending on the country. I had the same with Pizza dough and not sure what goes wrong
Same here. Seems like our friend here didn't include enough detailed instructions for us beginners.
As a french, I loved when he said "It's like a giant baguette" =D I definitely needs to make a try ^^