So well explained. Thanks. Also one thing. I find you very well dressed. U dont talk too much. To the point simple and sweet. Video also very well done focusing on the food very intricate details are captured. Respect to u and ur team. Take care good luck and God bless
Bigger Bolder Baking Can I use a 50/50 ratio of unbleached White Bread flour And Hard Whole Wheat Bread Flour ( coarse ) For this recipe ? I only have these bread flours on hand since the grocery shelves are out of most things. Thank you and hope you can help
I agree, she is very efficient in her videos. I cannot watch an hour long video on how to make a loaf of bread. I'm glad she tastes it also. A lot of them don't and that makes me wonder if the recipe is really good or not. Keep doing what you are doing! Stay safe and bake!
The recipe is awesome, I tried this today n it turns out really good. My dough sprang up supper high. But because I only have a toaster oven with 2 rack, the bread had rise to high up that it touch the heat source. I waited after the first 20 min and then remove the bottom rack with water and put the bread at the bottom rack. So to anyone who’s baking it with a small toaster oven, I recommend dividing the dough in half n bake it separately and put a aluminum tray at the bottom rack to create steam since it take way less space (height). Also, if you notice that the top of the bread is burning to quickly, cover it with aluminum foil to avoid a burned crust.
Hi I enjoy watching your videos and loved all your recipes especially your no knead breads. So far I have tried making your english muffins and have done the mug cakes. I have yet to perfect my muffins . I also shared some with my friend and she says it tasted good with sausage patties. Please share some more bread recipes. 🙂😍
I made this last night after 20 - 24 hrs fermentation process. I only had the Allison's dried active yeast not the instant and followed the instructions for activating my yeast 7g to 1 large loaf. I put 2¼ teaspoons of yeast to the water and honey measurements of Gemma's recipe and fermented for 20 - 24 hrs. Oh, and I made sure to add the hot water in a pan for the steam though I forgot to remove it after 30 mins. My bread still came out perfect, so delicious. That's another successful bake from Gemma's recipes. Now searching for my favourite Rye Bread recipe. Hopefully, Gemma has a recipe for this, if not, Gemma, please upload one. Thank you! ♥️
Lady T. If you don't mind, I just found this channel and really like it. Searching for Rye Bread.. must admit I am a newbie but learning. I get frustrated when recipes not on not sure how to find it.. or not with Measurements. Oh well 😏 TK You
I'm delighted to hear you're enjoying my bread recipes. You can find almost 40 of my bread recipes here in this playlist: ua-cam.com/video/tAt3oo1i-lE/v-deo.html I hope you enjoy!
I am a newbie accidental baker, i am always having ur way of baking... i am so enlightened the way you explain things.. lovely, simple and doable.. thank u for helping people like us.. from aklan, Philippines.. a big thank u...
Will definitely love to make it. My all time favorite snacking is freshly baked bread with a butter layered over it.Thanks gem for coming up with the healthier options of baking bread
I’m happy to see more bread recipes, thank you Gemma! Reaching 2 million subscribers was a nice birthday present! I don’t see a link to the scoring tool you mentioned, but TBH I think a knife would work just fine.
Hi Gemma - this sounds like a great bread which I'm going to try next week. Love your tip about mixing the flours. Last week I run short of white flower making our Swiss "Zopf" (a Sunday bread) and added 100 gr of whole meal flower and 50 gr of rolled oats. Then I kept my fingers crossed ... ;-) ... and hubby and I were surprised how super the bread turned out; the texture was so smooth and almost "silky". Thanks for your great videos and take care!
My sister has made this bread 4 times in one week. We have been eating it nonstop lol. It's very easy to make, and no kneading (or very little) makes it great for seniors or people with tendonitis/carpal tunnel like my sis and I. I've been baking since I was very young, and took one year of it in vocational high school as well as Commercial Foods. My sister is getting to be a pro at making bread now, and is putting me to shame lol. Thanks for this video!
Lol, Marlene! Thank you so much for sharing this with me! Well done to her! Delighted you all love this bread! Hope you two can find more favorites here: www.biggerbolderbaking.com/bread-recipes/.
Hi Gemma! Tried this yesterday and it turned out great! The only thing was my boule flattened out quite a bit, I was thinking it might have been because of the hydration level of the dough? I think I added a bit too much liquid, it was a bit tricky to work with. Texture and taste were great I just lost a bit of height for some reason!
Hii gemma you are soooooooooooo talented. I think the magic is in your hands because nobody litrally can make such amazing and tasty food like you do. You are my inspiration Thank you From Baazil
I made this bread in pullman tin at 425 for 40 minutes and its chewy crunchy...it really turned out great. My husband and sons really like the texture. I need to double the recipe because its gone . Thanks for the video and recipe . I love your how positve and bright your vids are. Keep up the good work Gemma !!!
This is my next project to try. I am vegan and my challenge is to find and attempt other great vegan recipes. This bread looks scrumptious and I love the Sourdough similarities.
I love how detailed you are in your explanations Gemma! It's SO helpful to us novice bakers and those who want to learn everything they can! Thank you for such great work
I tried this recipe many times and the bread was amazing, although, I did not put the dough in a proofing pan just put it in the baking pan and let it proof. Tried with and without water in the oven or covering for 30 minutes but there were no difference I still get the same great bread. Thanks Gemma
Hi Gemma! I hope you are feeling well 🙏. This was a wonderful video. Thank you, as always for taking us through all the steps & explaining everything in such lovely detail. As a teacher, I really mean it when I tell you you are a Fabulous teacher! I especially appreciated your teaching us about the smell, & showing us how to tell the dough was proved. I feel I have that extra edge with your secret . Will be buying a bread basket!😉 XX I am praying for you as February approaches 👶💙💚
Thank you for the glowingly positive review. I take inspiration from bold bakers all over the world, and try to address the more common concerns or fear in baking. I'm delighted to know that I am able to help.
@@biggerbolderbaking So sorry to reply back, but you really have helped me. I have always wanted to make bread. I just ordered the yeast & the bread basket. I never thought I could even try! This is going back to my teens. Thank you Gemma.
Looks amazing! I work in my local M&S bakery (despite being gluten/dairy free) and I bake a boule (although I don't make it - they come in frozen and the bakers bake them), and it is our most popular loaf! Btw not long to go now before BBB Jnr appears
Is it just me, or is anyone else suffering measuring spoon envy? I love your recipes and this one in particular. Worked brilliantly. Thanks for all the great vids.
Hello! I discovered your channel just today and I have to say I'm absolutely in love! I'm a teenager and I've never made a real full meal but your videos motivate me so much to get into cooking! Also your voice is so nice and soothing, keep up the good work
Hi. Welcome to Bigger Bolder Baking! Thank you so much for your kind words! You can always find links for written recipes (along with video if available) below or above my videos/pictures in my posts. On each page, to the left or at the bottom, you'll see a navigation bar with "Tip, Video, RECIPE, Comment, Share, Save". Click on "RECIPE", you'll be directed to the recipe section. Or you just simply scroll down and you’ll see recipes. In a combined recipe post, click on each recipe’s title (highlighted in light TEAL ), you’ll be directed to an individual recipe. Here you go : www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/
Man this is the best recipe out there. Im currently out of goods to make the bread because of failing every time but ill definitely try this one the next time #lockdown
Hi Gemma! I just made this and it was so delicious! It was the first homemade bread I’ve ever made! I was wondering if you could a video for pumpernickel bread?
I showed the finished bread in your video to my husband about an hour ago & he said w/a smile "Make it !" (as in, yes, that looks great!) So a bowl of this bread is now fermenting. I will bake it tomorrow & really looking forward to the end result ! Love your videos....& boy, your wedding rings are so pretty....also enjoy your accent!!…& cute measuring cups & spoons.
Thank you for your kind words, Pat. I hope your bread turns out perfect tomorrow. If you want the measuring spoons and cups, you can get them here: measuring cups amzn.to/2au3tGq and the measuring spoons amzn.to/2aN2HCL A lot of bold bakers have been wanting these too.
Thank you for the recipe. Just made the bread and it turned out great. I used 100% all purpose flour because I don't like the taste and texture of whole wheat. However, I heeded all the tips you provide and the result was excellent. Thank you!
I excited to try this bread. Instant cart accidentally brought me AP wheat flour instead of white. I probably would never have found this video if I weren’t looking for a bread recipe with wheat flour. So for that, I can’t be mad at my IC shopper, I get a new bread baking lesson. BTW, I was able to contact IC and get white flour delivered with no problems, for free. Your lessons are very informative and your voice is lovely. 😊
Welcome to Bigger Bolder Baking ! Delighted it was of help! Feel free to search for recipes, baking basics and our premium quality products you like on my website www.biggerbolderbaking.com! Hope you find more bread recipes the you like : www.biggerbolderbaking.com/bread-recipes/
Love this recipe and so well explained! I've been thinking of baking bread and with clear instructions such as these, I'm going to give it a go. Looking forward to lots more bread recipes and hoping you'll do a tear and share bread soon, as well as dinner rolls x
hi gemma! just wanted to say i love your channel! i’ve watched your videos since i was young. because of you, i’ve found a new love and hobby for baking! thank you so much!
I've made this bread six or eight times - and every time it gets better. No two loaves have been the same, but all good and getting better each time. Well, today I made one and it was weird. The dough was too wet and when cooking it smell sooo sour. Funky. The wet dough didn't rise well in the oven so it's not pretty. But the sour smell didn't hurt the taste, it's delicious! And the crumb is excellent, maybe the best I've made. Don't hesitate to try this. You will always get good bread.
I just purchased your bigger bolder baking Book and I absolutely love it! I also purchased two of your mugs and downloaded your mug recipes, I cannot wait to try them. I hope that in the near future you will be writing a mug recipe book and putting it in print form. ❤️❤️❤️
I'm a bit impatient, lol. But I found that if I leave the dough a bit wetter I can bake it nicely in a loaf tin after just 2 hours. Of course it's a bit more dense but retains a moist springiness and is good the next day too. PS. I don't have an oven so I cook it on top of a wire cooling stand on the top of my wood fire :) (or I make the small buns in the frying pan. Thanks, your recipes (except the microwaved ones^^) are perfect for my way of life which is quite simple with few electric gadgets.
Thank you for the recipe Gemma! I love how your instructions are thorough but to the point! Can I substitute the whole wheat flour and just entirely use all purpose for this recipe? Thank you 😊
Hello..how are you. I'm a big fan and subscriber of your recipes and channel. I made this Buckwheat Bread at home using your recipe steps. Thank you very much for sharing your info on baking. I have been using your recipes in my baking and have had good baking experience and tasy goodies.
@@biggerbolderbaking oh I will Gemma, I've made bread before but it has been a while, I have white flour, no brown or yeast. I'm due to go shopping so I will hopefully get some, you look after yourselves my darlin, take care, be careful and stay safe sweetheart ♥️♥️♥️♥️
Went shopping no flour of any kind on the shelves and no yeast so I'm gonna have to wait we have another 3 weeks of lock down here in Ireland until 5th May. I hope you are all safe over there. I have a son over there too and understandably I'm very worried about him. I'm thankful that he isn't in a hotspot. Take care my darlin, happy Easter to you all and stay safe xxxx
This looks lovely. I did watch your other video about making the oven humid which I’d not heard of. The extra preheated pan you put your loaf on will help me as I have a rather hot oven due to a new heating element recently. One question: could I make a rye bread using this same recipe? Thanks so much, I’ve learned so much from you! 👍❤️
Hi Gail. Yes, but not entirely as rye has a different gluten-forming property than that of wheat flour. What you can do is swap half of the whole-wheat flour in the recipe with rye flour, that will make it shelf-stable for up to a week.
Hi, Gemma... Greetings from Indonesia! I love love love your channel so much! I just make your flaky biscuits yesterday and it was a big hit my kids love it. I really love to try this no knead bread but can I use sugar instead of honey? If yes how many tbsp? Thanks
I love this recipe! One thing though, mine seems a little dense once I cut it - how can I get it to be a little lighter and have more little air pockets?
Your bread looks gorgeous 😍 You have lots of recipes to make the ingredients, can you make a dessert only using those ? ( homemade graham cracker, cream cheese, butter, egg, brown sugar,... )
Gemma, thank you for the recipe. Definitely will try. If I want to add seeds or dried fruit...how much should I add so the loaf would still have a beautiful texture and rise? I am always scare to knock back the gas for artisanal bread... I think I will give it a go. Knocking back those air
Hi Andri. You can add seeds and / or dried fruit. It would really depend on your preference, but 2/3 cup max (seeds or combination of seeds and fruits) should be alright.
Just tried this, and I have made a lot of bread in the last few years this one came out dense and her bread looks a lot more white than mine so I’m not sure I’m going to follow any more of her recipes. And I have a digital scale so I was measuring spot on.
I check for an internal temperature of 205 F. Slather with homemade cultured butter and at that point the world could end and it won't matter. Nice recipe Gemma, thanx. 👍😎🤗
First, I want to say how much I look forward to all of your recipes - you explain things so very well and gives me confidence I can actually do it!!!!! I had a question about this bread. If I don't want it to be one large loaf like this, could I cut the bread in half and put it into 2 loaf pans? Thank you again!!!!! : )
I tried this recipe. It is really easy to follow. Looks great, tastes amazing but mine didn't brown as much as this one. Could you tell me why that might be?
You can always get a spray bottle fill it with water and spritz the top of it. That will help also some people will put an egg wash on but not usually on artisan bread. Did you have a pan of hot water at the bottom of your oven that makes a world of difference
So well explained. Thanks. Also one thing. I find you very well dressed. U dont talk too much. To the point simple and sweet. Video also very well done focusing on the food very intricate details are captured. Respect to u and ur team. Take care good luck and God bless
Thank you for your kind words.
This channel is awesome! I've been a subscriber for a fair while now and Gemma never disappoints!
@@rhyfelwrDuw very true
Bigger Bolder Baking
Can I use a 50/50 ratio of unbleached White Bread flour
And Hard Whole Wheat Bread Flour ( coarse ) For this recipe ? I only have these bread flours on hand since the grocery shelves are out of most things. Thank you and hope you can help
I agree, she is very efficient in her videos. I cannot watch an hour long video on how to make a loaf of bread. I'm glad she tastes it also. A lot of them don't and that makes me wonder if the recipe is really good or not. Keep doing what you are doing! Stay safe and bake!
The recipe is awesome, I tried this today n it turns out really good. My dough sprang up supper high. But because I only have a toaster oven with 2 rack, the bread had rise to high up that it touch the heat source. I waited after the first 20 min and then remove the bottom rack with water and put the bread at the bottom rack. So to anyone who’s baking it with a small toaster oven, I recommend dividing the dough in half n bake it separately and put a aluminum tray at the bottom rack to create steam since it take way less space (height). Also, if you notice that the top of the bread is burning to quickly, cover it with aluminum foil to avoid a burned crust.
Thank you for sharing, Yao Chen.
Even heat distribution is possible in convection oven....so if switch over to such oven instead of toaster oven, bread baking becomes very easy.
ONG, that's exactly what I needed! A whole wheat no knead bread. Your channel is amazing, I always recommend it to friends!
Go ahead and give it a go. Thank you for being here.
Hi I enjoy watching your videos and loved all your recipes especially your no knead breads. So far I have tried making your english muffins and have done the mug cakes. I have yet to perfect my muffins . I also shared some with my friend and she says it tasted good with sausage patties. Please share some more bread recipes. 🙂😍
I love how you provide the rationale for every step and how the recipes are so easy to follow at the same time.
I'm delighted you're enjoying my recipes! I have almost 500 videos so I hope you find more favorites.
I made this last night after 20 - 24 hrs fermentation process. I only had the Allison's dried active yeast not the instant and followed the instructions for activating my yeast 7g to 1 large loaf. I put 2¼ teaspoons of yeast to the water and honey measurements of Gemma's recipe and fermented for 20 - 24 hrs. Oh, and I made sure to add the hot water in a pan for the steam though I forgot to remove it after 30 mins. My bread still came out perfect, so delicious. That's another successful bake from Gemma's recipes. Now searching for my favourite Rye Bread recipe. Hopefully, Gemma has a recipe for this, if not, Gemma, please upload one. Thank you! ♥️
Lady T. If you don't mind, I just found this channel and really like it. Searching for Rye Bread.. must admit I am a newbie but learning. I get frustrated when recipes not on not sure how to find it.. or not with Measurements. Oh well 😏
TK You
I made these so many times and this is by far the easiest bread recipe for a beginner, thanks for the awesome recipe 😊
Glad you like it, Mishka!
I made this and it turned out sooooo good! My family loved it. Thank you so much Gemma for this easy and simple recipe! 💖💖💖💖
Glad you liked it!! Thanks for trying it out !
Very easy to make and taste like in the childhood .thank you from Poland
Glad you liked it!
Can you make a playlist of all your bread recipes easily accessible on your channel? I love your way of teaching and I’ve learned a lot already!
I'm delighted to hear you're enjoying my bread recipes. You can find almost 40 of my bread recipes here in this playlist: ua-cam.com/video/tAt3oo1i-lE/v-deo.html I hope you enjoy!
You never fail to disappoint everything you do is just great. Thank you so much.
Thank you for the kind words.
I am a newbie accidental baker, i am always having ur way of baking... i am so enlightened the way you explain things.. lovely, simple and doable.. thank u for helping people like us.. from aklan, Philippines.. a big thank u...
I'm glad my videos have been helpful to you, Jeneth. Thank you for being here.
Will definitely love to make it. My all time favorite snacking is freshly baked bread with a butter layered over it.Thanks gem for coming up with the healthier options of baking bread
You are welcome.
I’m happy to see more bread recipes, thank you Gemma!
Reaching 2 million subscribers was a nice birthday present!
I don’t see a link to the scoring tool you mentioned, but TBH I think a knife would work just fine.
Thank you for being here. I will check my notes on where I got my scoring tool and share it to you. Remind me :)
Hi Gemma - this sounds like a great bread which I'm going to try next week. Love your tip about mixing the flours. Last week I run short of white flower making our Swiss "Zopf" (a Sunday bread) and added 100 gr of whole meal flower and 50 gr of rolled oats. Then I kept my fingers crossed ... ;-) ... and hubby and I were surprised how super the bread turned out; the texture was so smooth and almost "silky". Thanks for your great videos and take care!
Wow! You're grand! Thank you for your kind words.
My sister has made this bread 4 times in one week. We have been eating it nonstop lol. It's very easy to make, and no kneading (or very little) makes it great for seniors or people with tendonitis/carpal tunnel like my sis and I. I've been baking since I was very young, and took one year of it in vocational high school as well as Commercial Foods. My sister is getting to be a pro at making bread now, and is putting me to shame lol. Thanks for this video!
Lol, Marlene! Thank you so much for sharing this with me! Well done to her! Delighted you all love this bread! Hope you two can find more favorites here: www.biggerbolderbaking.com/bread-recipes/.
Hi Gemma!
Tried this yesterday and it turned out great!
The only thing was my boule flattened out quite a bit, I was thinking it might have been because of the hydration level of the dough? I think I added a bit too much liquid, it was a bit tricky to work with.
Texture and taste were great I just lost a bit of height for some reason!
I cannot believe how easy it is to make such a masterpiece bread at home ! Definitely will make one over the weekend Thanks for the amazing recipe !
Most welcome! Hope you get on well and enjoy !
Hii gemma you are soooooooooooo talented. I think the magic is in your hands because nobody litrally can make such amazing and tasty food like you do. You are my inspiration
Thank you
From Baazil
Hi Baazil, thanks for being here! Hope you're inspired to give this recipe a go bit.ly/WholeWheatBreadRecipe
Hii. Your welcome. Yes of course, i will surely give this recipe a try.
I made this yesterday, started day before, used my Lekue bread maker which was so easy...my husband loved it. I baked at 400F for 30 minutes
Well done to you, Valerie. Thank you for sharing.
I made this bread in pullman tin at 425 for 40 minutes and its chewy crunchy...it really turned out great. My husband and sons really like the texture. I need to double the recipe because its gone . Thanks for the video and recipe . I love your how positve and bright your vids are. Keep up the good work Gemma !!!
Thank yo so much for sharing ! Glad to hear feedback from bold bakers! Stay tuned!
This is my next project to try. I am vegan and my challenge is to find and attempt other great vegan recipes. This bread looks scrumptious and I love the Sourdough similarities.
I love how detailed you are in your explanations Gemma! It's SO helpful to us novice bakers and those who want to learn everything they can! Thank you for such great work
Glad it was helpful! Hope you get on well and enjoy !
Gemma, you explain everything so thoroughly your tips and tricks and explanations are so helpful and your recipes are fab. Thanks so much! x
You are welcome.
I just got my bread out of the oven and im so Happy! This is the best result so far that Ive got. It tastes amazing ..thank u gemma!
Well done, Parvathy!
Just made the bread..really good. Everyone loved it!
Well done you! Great to hear!
the way you speak is so comforting and reassuring
Thank you for the kind words, Cindy.
@@biggerbolderbaking thank you for your recipes! i've been subscribed for 4+ years now and your videos are only getting better
Hi, i just want to say big thank you for your great teaching i managed baked the great bread ❤️. I'm so happy with it.
I tried this recipe many times and the bread was amazing, although, I did not put the dough in a proofing pan just put it in the baking pan and let it proof. Tried with and without water in the oven or covering for 30 minutes but there were no difference I still get the same great bread. Thanks Gemma
Well done, you! Thank you for sharing here.
Artisan bread is my go to. Thanks for sharing!
You are welcome.
Thank you Gemma. for this great recipe will have to try it for sure, enjoy the video God Bless 💕
Hi Gemma! I hope you are feeling well 🙏. This was a wonderful video. Thank you, as always for taking us through all the steps & explaining everything in such lovely detail. As a teacher, I really mean it when I tell you you are a Fabulous teacher! I especially appreciated your teaching us about the smell, & showing us how to tell the dough was proved. I feel I have that extra edge with your secret . Will be buying a bread basket!😉 XX I am praying for you as February approaches 👶💙💚
Thank you for the glowingly positive review. I take inspiration from bold bakers all over the world, and try to address the more common concerns or fear in baking. I'm delighted to know that I am able to help.
@@biggerbolderbaking So sorry to reply back, but you really have helped me. I have always wanted to make bread. I just ordered the yeast & the bread basket. I never thought I could even try! This is going back to my teens. Thank you Gemma.
Looks amazing! I work in my local M&S bakery (despite being gluten/dairy free) and I bake a boule (although I don't make it - they come in frozen and the bakers bake them), and it is our most popular loaf! Btw not long to go now before BBB Jnr appears
Hi. Thank you for sharing and for the well wishes.
Is it just me, or is anyone else suffering measuring spoon envy? I love your recipes and this one in particular. Worked brilliantly. Thanks for all the great vids.
Hi. Thank you for your kind words. Re: spoons, you can get them here amzn.to/2aN2HCL
Hello! I discovered your channel just today and I have to say I'm absolutely in love! I'm a teenager and I've never made a real full meal but your videos motivate me so much to get into cooking! Also your voice is so nice and soothing, keep up the good work
Hi. Welcome to Bigger Bolder Baking! Thank you so much for your kind words!
You can always find links for written recipes (along with video if available) below or above my videos/pictures in my posts.
On each page, to the left or at the bottom, you'll see a navigation bar with "Tip, Video, RECIPE, Comment, Share, Save". Click on "RECIPE", you'll be directed to the recipe section. Or you just simply scroll down and you’ll see recipes. In a combined recipe post, click on each recipe’s title (highlighted in light TEAL ), you’ll be directed to an individual recipe.
Here you go :
www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/
Man this is the best recipe out there. Im currently out of goods to make the bread because of failing every time but ill definitely try this one the next time #lockdown
Hi Gemma! I just made this and it was so delicious! It was the first homemade bread I’ve ever made! I was wondering if you could a video for pumpernickel bread?
I showed the finished bread in your video to my husband about an hour ago & he said w/a smile "Make it !" (as in, yes, that looks great!) So a bowl of this bread is now fermenting. I will bake it tomorrow & really looking forward to the end result ! Love your videos....& boy, your wedding rings are so pretty....also enjoy your accent!!…& cute measuring cups & spoons.
Thank you for your kind words, Pat. I hope your bread turns out perfect tomorrow. If you want the measuring spoons and cups, you can get them here: measuring cups amzn.to/2au3tGq and the measuring spoons amzn.to/2aN2HCL A lot of bold bakers have been wanting these too.
Hi from Mauritius Gemma
I tried this recipe today it was a hit.
Thanks a lot
Well done, you! Glad you enjoyed!
Hi very yummy recipe and is really good mix and cook with children easy. 😋😋❤️❤️❤️😍😍
Well done, you!
Making this yesterday and will be baking this afternoon
Hope it turned out well, Valerie.
smells good, baking right now
Hi Gemma. Just love your accent. Your presentation is superb. Thank you and regards from Tel Aviv
Thank you for the kind words, Tzvi.
Haven't been home for more than 8 months. Can't wait to get home and try this first thing as soon as I get back
Let me know how you go along bit.ly/WholeWheatBreadRecipe
Thank you for the recipe. Just made the bread and it turned out great. I used 100% all purpose flour because I don't like the taste and texture of whole wheat. However, I heeded all the tips you provide and the result was excellent. Thank you!
Well done to you! Thank you for sharing this here.
I excited to try this bread. Instant cart accidentally brought me AP wheat flour instead of white. I probably would never have found this video if I weren’t looking for a bread recipe with wheat flour. So for that, I can’t be mad at my IC shopper, I get a new bread baking lesson.
BTW, I was able to contact IC and get white flour delivered with no problems, for free.
Your lessons are very informative and your voice is lovely. 😊
Welcome to Bigger Bolder Baking ! Delighted it was of help!
Feel free to search for recipes, baking basics and our premium quality products you like on my website www.biggerbolderbaking.com!
Hope you find more bread recipes the you like : www.biggerbolderbaking.com/bread-recipes/
Love this recipe and so well explained! I've been thinking of baking bread and with clear instructions such as these, I'm going to give it a go. Looking forward to lots more bread recipes and hoping you'll do a tear and share bread soon, as well as dinner rolls x
You can expect new recipes for breads here. Stay tuned!
Perfectly explained💗
Glad it was helpful! Thank you for being here.
Gemma, I love your recipes!!
This is the first bread I ever made and it turned out great!!
Thanks for the recipe.
Love from India ❤️
That's fantastic, Meghna! Well done, bold baker!
did you ferment in indian heat? all day?
@@lycralily i kept the dough in the refrigerator for about 12hrs and then for another 12hrs i kept it at room temperature.
hi gemma! just wanted to say i love your channel! i’ve watched your videos since i was young. because of you, i’ve found a new love and hobby for baking! thank you so much!
Thank you for being here. I'm delighted to know that you love baking too. Carry on as practice makes perfect.
I've made this bread six or eight times - and every time it gets better. No two loaves have been the same, but all good and getting better each time. Well, today I made one and it was weird. The dough was too wet and when cooking it smell sooo sour. Funky. The wet dough didn't rise well in the oven so it's not pretty. But the sour smell didn't hurt the taste, it's delicious! And the crumb is excellent, maybe the best I've made.
Don't hesitate to try this. You will always get good bread.
Thank you for the glowing review. As I always say in bread making, practice makes perfect.
I love this dough recipe
Hi, I tried your recipe and I loved it! Thank you so much
I'm delighted to hear that, Fatma.
Its perfect its gluten free everything is perfectly explained keep up the good work🤗🤗
Thanks a million!
@Gail McLean u can use different fliurs go do it agian
Great stuff. Love the way she says "Come here to me..." Who could refuse?
Lol. Hope you get on well with bread recipes !
My mom makes lovely homemade sourdough bread, and she uses the exact same razor! :)
What her recipe
Gonna give this recipe a try next weekend! Thank you Gemma for sharing this detailed video💝
Yay! Go for it!
Made this dough s few days ago . . . Baking it tonight. ❤️
Go for it! Here’s the recipe, www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/ Enjoy!
This was so convenient😂I was just about to make bread for an egg breakfast sandwich
Hope you give this a go soon bit.ly/WholeWheatBreadRecipe
Gemma compliments a bread for 10 minutes straight. 😁😁
no wonder because it is indeed beautiful bread.
I made this bread. It tastes delicious. Thank you.
Well done, Aruna. Thank you for sharing here.
I've been obsessed with making bread. It's so fun!!
I love baking bread too.
Im gonna try 450 degrees for 40 minutes , I will let you know how it turns out. Love your videos !!!!
I look forward to hearing from you Cindy.
I love how educational you are on your video. You are now one of my favorites 🥰
Thank you for the kind words.
It looks amazing! Can you show us the Tangzhong method of bread making?
Thank you for the suggestion. I will see what I can do about it.
Thank you Gemma loved baking ! Love all your recipes and tried most of it.
Glad you like them! Thank you so much for your support !
I'd love to try this but, getting crack cocaine is easier than getting yeast.
That's why I have you covered with my No Yeast Bread, Patrick: www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/. I hope you enjoy!
Lmfao😭😭
@@biggerbolderbaking I order 1lbs Saf-instant on ebay for less than less than 1/2 the cost on Amazon
😂😂😂 facts im in bklyn n.y and can't find it
@@JH-zr8lo yknow where I can get 1lbs of cocaine tho
I just purchased your bigger bolder baking Book and I absolutely love it! I also purchased two of your mugs and downloaded your mug recipes, I cannot wait to try them. I hope that in the near future you will be writing a mug recipe book and putting it in print form. ❤️❤️❤️
Oh my word, Tammie! You made my evening! Thanks a million for the support!
I am going to make it now!! Thank you Gemma💟
Go for it, Ewelina!
Yes thank you!!! Made this bread.so happy with the result.👍👍👍
I love you Gemma ♥️♥️♥️ sending lots of love and hugs from Pakistan!
Thank you so much! I hope you're well. :)
I just want to say i never see any channel where they explain as good as you love you from pakistan💕💕ll
I tried making this bread and it was soooo lovely😍😍thank you for sharing this recipe 😎👍
Well done, you!
@@biggerbolderbaking 🙂😄😎👍
Great explanations Gemma. Love your recipes.Thanks
Thanks a million.
Wonderful, instructive video. That is a beautiful loaf of bread...I look forward to trying your recipe.
I hope you do, Lauren! I can't wait to see what you bake. :)
I'm a bit impatient, lol. But I found that if I leave the dough a bit wetter I can bake it nicely in a loaf tin after just 2 hours. Of course it's a bit more dense but retains a moist springiness and is good the next day too. PS. I don't have an oven so I cook it on top of a wire cooling stand on the top of my wood fire :) (or I make the small buns in the frying pan. Thanks, your recipes (except the microwaved ones^^) are perfect for my way of life which is quite simple with few electric gadgets.
Thank you for sharing this here.
Oh absolute wow!!! Totally!! Making it...also can you plz plz can you make french baguette.. heart!!!
I will see what I can do. Stay tuned.
I’m going to follow this recipe on my next bread making mission! Awe! I love no knead bread - the recipe looks phenomenal. ❤️ - Chelsea
Go for it, Chelsea! bit.ly/WholeWheatBreadRecipe
Thank you for the recipe Gemma! I love how your instructions are thorough but to the point! Can I substitute the whole wheat flour and just entirely use all purpose for this recipe? Thank you 😊
Yes, you can, but know that it will yield a different texture and even flavor to your bread.
Bigger Bolder Baking thank you Gemma! I can’t wait to try this out 😊
Thank you miss, I simply loved it, excellent and beautiful, thank you for sharing 🥰🥰🌹🌹❤️
You are welcome
It's goegeous and so are you... Thank you
Thank you for the kind words, Jeny.
Hello..how are you. I'm a big fan and subscriber of your recipes and channel. I made this Buckwheat Bread at home using your recipe steps. Thank you very much for sharing your info on baking. I have been using your recipes in my baking and have had good baking experience and tasy goodies.
Thank you for the kind words. Well done, you!
Made this bread a few weeks ago and was fantastic
I just found out, that you filmed a new bread recipe. I have to say, that I love all your bread recipes :)
Thank you for your kind words. Team Gemma
Oh this is fabulous Gemma, I will make this for sure as it seems easy enough. Thank you.
Go for it!
I made it with all whole wheat flour and it turned out amazing
Great 👍 Glad you like it !
Looks amazing Gemma, it's making me hungry yum 😁
I hope you give it a go, Jacqueline. :)
@@biggerbolderbaking oh I will Gemma, I've made bread before but it has been a while, I have white flour, no brown or yeast. I'm due to go shopping so I will hopefully get some, you look after yourselves my darlin, take care, be careful and stay safe sweetheart ♥️♥️♥️♥️
Went shopping no flour of any kind on the shelves and no yeast so I'm gonna have to wait we have another 3 weeks of lock down here in Ireland until 5th May. I hope you are all safe over there. I have a son over there too and understandably I'm very worried about him. I'm thankful that he isn't in a hotspot.
Take care my darlin, happy Easter to you all and stay safe xxxx
This looks lovely. I did watch your other video about making the oven humid which I’d not heard of. The extra preheated pan you put your loaf on will help me as I have a rather hot oven due to a new heating element recently. One question: could I make a rye bread using this same recipe? Thanks so much, I’ve learned so much from you! 👍❤️
Hi Gail. Yes, but not entirely as rye has a different gluten-forming property than that of wheat flour. What you can do is swap half of the whole-wheat flour in the recipe with rye flour, that will make it shelf-stable for up to a week.
Thanks so much for your reply. I will give it a go and see what happens! 👍❤️😘
Hi, Gemma... Greetings from Indonesia!
I love love love your channel so much!
I just make your flaky biscuits yesterday and it was a big hit my kids love it.
I really love to try this no knead bread but can I use sugar instead of honey? If yes how many tbsp? Thanks
Yes. 1 tbsp should be enough.
Thank you so much for sharing this recipe. Looks delicious.
You are welcome.
I love this recipe! One thing though, mine seems a little dense once I cut it - how can I get it to be a little lighter and have more little air pockets?
Another gotta try. God Bless
Your bread looks gorgeous 😍
You have lots of recipes to make the ingredients, can you make a dessert only using those ? ( homemade graham cracker, cream cheese, butter, egg, brown sugar,... )
Glad to you think so! You can explore and find those recipes here www.biggerbolderbaking.com/homemade-ingredients/
Gemma, thank you for the recipe. Definitely will try. If I want to add seeds or dried fruit...how much should I add so the loaf would still have a beautiful texture and rise?
I am always scare to knock back the gas for artisanal bread... I think I will give it a go. Knocking back those air
Hi Andri. You can add seeds and / or dried fruit. It would really depend on your preference, but 2/3 cup max (seeds or combination of seeds and fruits) should be alright.
This recipe is the easiest! Thank you Gemma 💜
You're welcome!
Binged NailedIt over the weekend and saw you’re episode. I’m like GEMMA wooo I see you. The bf was sooo confused lol love you and all your vids.
Thanks for being here.
Just tried this, and I have made a lot of bread in the last few years this one came out dense and her bread looks a lot more white than mine so I’m not sure I’m going to follow any more of her recipes. And I have a digital scale so I was measuring spot on.
I check for an internal temperature of 205 F. Slather with homemade cultured butter and at that point the world could end and it won't matter. Nice recipe Gemma, thanx. 👍😎🤗
You are welcome.
Wow! Mind blowing!
Go ahead and give it a go!
First, I want to say how much I look forward to all of your recipes - you explain things so very well and gives me confidence I can actually do it!!!!! I had a question about this bread. If I don't want it to be one large loaf like this, could I cut the bread in half and put it into 2 loaf pans? Thank you again!!!!! : )
Yes, you can divide this into two smaller loaves.
I tried this recipe. It is really easy to follow. Looks great, tastes amazing but mine didn't brown as much as this one. Could you tell me why that might be?
You can always get a spray bottle fill it with water and spritz the top of it. That will help also some people will put an egg wash on but not usually on artisan bread. Did you have a pan of hot water at the bottom of your oven that makes a world of difference
Thank you differently going to try this
Go for it, Kathy!