Samples! We need samples! That looks amazing, I need to try this, thank you for the explanations you gave on everything, makes it a lot less intimidating to try after seeing it made. Awesome video!
Let me tell you, I had so much bread in the week of dev/testing this recipe that I would have LOVED for everyone to be able to take some off of my hands. I didn't think too much bread could be a thing. It is definitely a thing. And thank you so much. I'm so glad you like the video!
Review= made two loaves this weekend and it was everything you said it would be, easy to make, nice crispy crust and chewy inside with the best flavor I have had! A solid 10 out of 10, highly recommend this recipe! Thank You for sharing!
Had the dough mixed by 10am. Went to work while it sat on the kitchen counter and did its thing. At 11p, came home and shaped the dough and waited for 2nd rise. Just pulled a beautiful loaf out of the oven at 12:45 AM and will let it sit on the counter until morning. What an amazing recipe and excellent instructions. Thank you so much. My usual routine has been to make the dough and let it rise in the refrigerator for a few days. This is much easier and less time waiting; now my whole upstairs smells delicious. Thank you!!
A very simple, easy to follow recipe, the end result was beautiful. Also, stick with mixing up the dough by hand, using a stand mix adds heat to the dough, you don't want that. Find a place that's not warm when doing your first rise.
Hello and congratulations for this super bread recipe, and for all the explanations to obtain a good result, but I have a question that perhaps you can clarify for me. You use commercial yeast, right? I ask you if I want to make the same bread with sourdough, what would be the appropriate proportion so that the bread turns out well and of course the degree of hydration so as not to fail with the recipe. And the last question I have is about fermentation. You say that you have to let it rest for 12 hours, right? I ask is it at room temperature or in the refrigerator? I would appreciate an answer and from now on I am extremely grateful for your kind attention in being able to clarify my doubts. Thank you very much and have a great day.
Yes, this recipe uses instant yeast. I have not made this recipe with sourdough starter before, but I've heard that subbing in 1/3 cup of sourdough starter should give comparable results. As far as the liquid and flour go, you may need to make adjustments but depending on the texture of your dough. I would have to test myself to feel confident giving you exact numbers. And yes, it has to rest for 12 hours-- that should be at room temperature. But it can go in the refrigerator for a longer rest time!
@@HosttheToast Hello and happy Easter to you. Have a great day, and thank you very much for your prompt response. Well, then I'll see if I adjust the recipe for the sourdough and see how it turns out... overall, as a beginner in this bread thing, I have to experiment and see the best way to adapt any recipe with the sourdough. Thank you very much again and greetings. José.
It's too bad that this channel is no longer active. Only this video and a short on cooking chicken wings. Very professionally presented and this recipe is excellent.
Just saw this video and am going to make it tonight, You didn't say but I assume that you leave it on the counter overnight and not in the fridge. I want to get a crumb like this one. Very nice.
Thank you for sharing. I baked this morning the loaf looked super good when out of oven. When cooled, i sliced and found it is SLIGHTLY gummy. Could it be due to my bread flour. I added 340 water. Please advise. Will try a again.Have a blessed week. 🙏Greetings from Singapore 🇸🇬
Followed this to the T and it cam out pretty good. Crust was crunchy and the bread was soft. However, it felt a little more dense than I'd like. Should I use AP flour instead of bread flour if I want the inside to be light and airy?
The three usual culprits for too-dense bread,in my experience, are: underproofing, using too much flour, or not letting the bread cool long enough before cutting. (I'm often guilty of the last one, and I always regret it!) Without being there, it's hard to say for sure what could have been the issue. Did your dough look similar to the video in all the steps, or was there something that seemed slightly off? Maybe we can pinpoint it based on any visual differences!
Good Day ,the recipe is great .? for you last week, made the dough in the morning did 2 fold that night left it over night did 2 more folds the next day ?is that okay or did it stop something?
You can definitely use all purpose flour. The slightly lower protein percentage means that you'll likely have a bit less gluten development and structure, but it will still turn out great!
The dough is still very wet after 18 hours. I may have only used 3 cups of flour... anyway, can I add more flour to it at this stage or do I let it sit in the microwave for more hours?
Looks fantastic!! Can't wait to try it myself!
Thank you! I hope you enjoy it!!
Can’t wait to try this!! I’ve never made bread before so thank you for an easy to follow video ❤
Thank you, Taneesha! I hope you enjoy it when you give it a go!
I think you mean IRL.
Baking has always been a tough subject for me in Culinary, but this tutorial is definitely going to help when i try this ! Thank You !
I hope you love it, Shinn!
Wowzers. The science and execution of making bread explained in ways even I can understand. This lady really knows her stuff! 🌹
Thank you, Comet! I'm so glad you like the video!!
Droolinggggg. Need to make this weekend.
Do it!!
This is the most helpful bread baking recipe I've ever seen! I cannot wait to try. Looks delicious! Love love love
Hope you love it when you try it Amanda!
Thank you so much! I have always been intimidated with bread baking but your video helped me to make some beautiful delicious bread.
That's fantastic to hear! Thank you so much for letting me know, Lee!
This is so good!
Thank you! So glad you like it!
Excellent guide! noob friendly baking instructions. Awsome.
Best bread video! Thank you!
Very good explanation many thanks
Yummy... I'd love to see you tackle a Sailor Sandwich next Morgan... Either that or poutine.
Thank you! And thanks for the suggestions!!
This was excellent! Found you via your post on reddit. Really great video - makes me think that maybe I can do it myself. Thank you.
I really need to learn how to cook. Maybe I'll try this out.
Do it! It's such a fun skill to learn!
Samples! We need samples! That looks amazing, I need to try this, thank you for the explanations you gave on everything, makes it a lot less intimidating to try after seeing it made. Awesome video!
Let me tell you, I had so much bread in the week of dev/testing this recipe that I would have LOVED for everyone to be able to take some off of my hands. I didn't think too much bread could be a thing. It is definitely a thing.
And thank you so much. I'm so glad you like the video!
Review= made two loaves this weekend and it was everything you said it would be, easy to make, nice crispy crust and chewy inside with the best flavor I have had! A solid 10 out of 10, highly recommend this recipe! Thank You for sharing!
Had the dough mixed by 10am. Went to work while it sat on the kitchen counter and did its thing. At 11p, came home and shaped the dough and waited for 2nd rise.
Just pulled a beautiful loaf out of the oven at 12:45 AM and will let it sit on the counter until morning. What an amazing recipe and excellent instructions. Thank you so much.
My usual routine has been to make the dough and let it rise in the refrigerator for a few days. This is much easier and less time waiting; now my whole upstairs smells delicious.
Thank you!!
Yummy it looks delicious ❤
love this recipe ty for sharing i have a question if i wanted to add fruit or nuts to the dough when should i do that
Still can’t believe the science that goes into baking.
Right?! But it's the most fun part!
breaddddddd
Breaddddddd
A very simple, easy to follow recipe, the end result was beautiful.
Also, stick with mixing up the dough by hand, using a stand mix adds heat to the dough, you don't want that. Find a place that's not warm when doing your first rise.
Hello and congratulations for this super bread recipe, and for all the explanations to obtain a good result, but I have a question that perhaps you can clarify for me.
You use commercial yeast, right?
I ask you if I want to make the same bread with sourdough, what would be the appropriate proportion so that the bread turns out well and of course the degree of hydration so as not to fail with the recipe.
And the last question I have is about fermentation.
You say that you have to let it rest for 12 hours, right?
I ask is it at room temperature or in the refrigerator?
I would appreciate an answer and from now on I am extremely grateful for your kind attention in being able to clarify my doubts.
Thank you very much and have a great day.
Yes, this recipe uses instant yeast. I have not made this recipe with sourdough starter before, but I've heard that subbing in 1/3 cup of sourdough starter should give comparable results. As far as the liquid and flour go, you may need to make adjustments but depending on the texture of your dough. I would have to test myself to feel confident giving you exact numbers.
And yes, it has to rest for 12 hours-- that should be at room temperature. But it can go in the refrigerator for a longer rest time!
@@HosttheToast Hello and happy Easter to you. Have a great day, and thank you very much for your prompt response.
Well, then I'll see if I adjust the recipe for the sourdough and see how it turns out... overall, as a beginner in this bread thing, I have to experiment and see the best way to adapt any recipe with the sourdough.
Thank you very much again and greetings.
José.
It's too bad that this channel is no longer active. Only this video and a short on cooking chicken wings. Very professionally presented and this recipe is excellent.
Just saw this video and am going to make it tonight, You didn't say but I assume that you leave it on the counter overnight and not in the fridge. I want to get a crumb like this one. Very nice.
Thank you for sharing. I baked this morning the loaf looked super good when out of oven. When cooled, i sliced and found it is SLIGHTLY gummy. Could it be due to my bread flour. I added 340 water. Please advise. Will try a again.Have a blessed week. 🙏Greetings from Singapore 🇸🇬
Followed this to the T and it cam out pretty good. Crust was crunchy and the bread was soft. However, it felt a little more dense than I'd like. Should I use AP flour instead of bread flour if I want the inside to be light and airy?
The three usual culprits for too-dense bread,in my experience, are: underproofing, using too much flour, or not letting the bread cool long enough before cutting. (I'm often guilty of the last one, and I always regret it!)
Without being there, it's hard to say for sure what could have been the issue. Did your dough look similar to the video in all the steps, or was there something that seemed slightly off? Maybe we can pinpoint it based on any visual differences!
@@HosttheToast From your reply it most definitely is due to me being impatient. I should have given the bread enough time to cool before cutting.
Good Day ,the recipe is great .? for you last week, made the dough in the morning did 2 fold that night left it over night did 2 more folds the next day ?is that okay or did it stop something?
Thank you for the amazing recipe😊
Do you rest it overnight in the fridge?
What is the smallest size Dutch Oven that will still
give the best Artisan Bread results.
What would happen if you didn't use bread flour?
You can definitely use all purpose flour. The slightly lower protein percentage means that you'll likely have a bit less gluten development and structure, but it will still turn out great!
❤❤❤❤
The dough is still very wet after 18 hours. I may have only used 3 cups of flour... anyway, can I add more flour to it at this stage or do I let it sit in the microwave for more hours?
I heard the crackling sound!
So soothing!
Oh no! I only have active dry yeast!
I've used the equivalent amount of active dry yeast and it worked fine.
🤮