Shout out to my FIRST Patreon supporter! Thank you, Cheebs! If you would like to show your support for my channel with a monthly subscription, check out my patreon here: patreon.com/user?u=78613912 Thank you all for the encouragement thus far. This channel is blowing up! ✌
I’ve watched all the cooking greats on UA-cam; Babish, Ragusea, Ethan, Weissman, etc. I can tell you have that kind of potential man. The way your videos are structured and the fluidity of your voice overs; it’s all great content. It will be killer watching your channel grow! I subbed as soon as I saw the tortillas vid! Best wishes brother.
Hello! I made this bread today and had a pretty easy time making some tasty loaves. My dough was much stickier than the one in the video (I did measure out the ingredients but hey maybe my scale is just busted) so I had a hard time working it and shaping it. However, the lack of kneading did not produce a lack of structure. The bread loaves were still very light and had a nice open texture. Made a ham and cheese sandwich for myself and a veggie sandwich for the wife and we both approved! Very nice work!
Made this today. I did proof my yeast first in warm water with a small bit of sugar, but I did everything else pretty much just as you directed. It was absolutely outstanding. The rare combination of easy and delicious. Will 100% be my go to Italian bread.
❤ so simple and so informative!! Love it when you give it a jiggle and talk to the dough!! 😂 Jiggle boi I need!! Nice to see how easy it can be to do this at home!! Thanks!! 🙏
Ethan. You’ve earned a sub my man. And not only because we share the same name…your content is different in a very good way-Not chasing the clout, just keeping it simple. God bless and stay true !
You knew exactly what you were doing when you zoomed in on your thermostat temperature :) Your meal prep burritos were a hit! I'll be using your taco seasoning mix for chili this week. This bread looks like it will be on the list too
Lmao 😉 Great to hear that the burritos were so well enjoyed! Definitely a good seasoning mix for chili! Btw, might do a vid on my chili soon. Stay tuned! Enjoy the bread! ✌️
Fabulous video! It’s Christmas Eve, and I just decided I’m making your bread for my signature (fresh off my Boston docks fish and more, yes, I lay cold water Maine lobster pieces atop) Christmas/New Years seafood chowder tomorrow! Too, I’ll gift extra loaves to my favorite neighbors tomorrow! 🎄 Edit: My plan is to also add lots of minced fresh dill, rosemary, maybe toasted sesame seeds, and a token splash of EVOO to the dough!
Zoo wee MOMMA These loaves look peak yummy, and the crunch had me sold immediately. You bet I'm gonna try 'em out at the end of the month Also, you're a real one for adding celsius to your instructions
I did exactly what you said I'm LOVING it!!! I can't!!! Sooooo perfect. I'm learning that it's not the ingredients used but the process!!!! ❤ thank you!!
I have been baking for years. I have a small bread business from home to which I sell my bread to neighbors. Usually make everything with sourdough but just got a request for yeast Italian Bread for which I am not too familiar. You did an excellent job explaining this recipe and I am going to try it today. Many thanks to you. I will definitely subscribe.
How did it go? I followed the recipe (bread flour and all) and mine turned out like ciabatta. Would it be better to proof the yeast with sugar before mixing with flour and salt?
Just found your channel and I can tell you, you’re going to go far! Remember my name Ethan! The weightloss guy said it today, you’re gonna be a huge star on this platform brother. Best of luck and keep the videos coming because I can’t wait to see what you have in store next!
I have been going to try this bread for a while since I first saw the recipe on UA-cam. It was so quick and easy and came out awesome! I can’t believe a recipe that has such short rise time in total, actually could have the texture and taste that it has! Thanks so much for sharing this.
I like how you take your time with your videos. Same reason I love J Kenji’s channel. So many cooking vids are edited more punchy and tight-knit, which is nice for viewing but hard for me to follow if I want to try the recipe. I’m a really visual learner so I find myself watching video recipes instead of following written ones 😅
Hey man. Excellent content here. Keep it up! Low subs, TONS of growth potential and great views/like ratio. All this to say: I'm not alone! You explain simply and in a straight forward manner. Congrats 👏
I buy all purpose flour in 50lb bags but I keep organic vital wheat gluten on hand for bread making. It's a game changer! 1 tablespoon per 3 cups of flour bumps up the protein to that of high quality bread flour and gives you a nice structure to every loaf regardless of recipe or method😉
I really enjoy these recipes so far, they are the most tangible I've seen. The explanations are great, attention to detail and defining what results come out the earlier actions. I definitely will make this bread
this looks amazing! I can't wait to make this once I get my own place! I've been dreaming of making bread like this for years. I was even going to save up for a sandmixer. I want to start out making this then hopefully make some Briosh one day
That’s so good to hear! Currently making burger buns for some homemade sloppy joes. Then later this week I’ll probably make this bread recipe for some subway sandwiches.
Hope you make a burger guide one day. I see ton of potential in this channel. A ton of headroom in the editing department meaning the videos will only get better and better. I love the scriptwriting, condensing so many tips in all your videos is what keeps people hooked and loyal imo. Also the simple approach to ingredients and home equipment and that completes your goal to have a target audience. I hope you keep growing this audience and create a cozy corner for us to try out your recipies, while also getting good income from patreon 🤞
Much appreciated! One of these days I might make a burger vid. Got a good bun recipe…. Either way, there’s a lot more to come. And as you said, much more improvement along the way! Also, Deftones is 👌 ✌️
I’ve been toying with this recipe for a few months now and I love it!! It’s so simple and much less labor intensive than other methods. I especially love the relatively short time from mixing the ingredients to taking your first bite! I have been spraying the loaves with water and sprinkling sesame seeds on top and it adds a great flavor. Thanks so much for sharing this recipe, it’s now my go to recipe for sure 👍
Fantastic tutorial! I've been baking bread for about 3 years. I use yeast a lot, but I also have made several excellent sourdough starters and often make sourdough breads. By far the biggest challenge for me is working with dough with higher water content. No matter if I wet my hands, oil my hands, or dust my hands....I find myself fighting a big hunk of goo. I've tried everything. I'm starting to think there's something about the oils in my hands that make it so difficult.
OMG thank you so much for this video 🙏 the bread reminds me so much of delicious artisan/french bread but only requires 1/4 of the work. Seriously so good and so easy to follow
Woohoo making this bread for the first time. Though, not that sure if the yeast I used is alive 😆 Well, I'll find out soon enough 🤞🏻 Thanks for a clear, concise and vibrant video and recepie 👏🏻👏🏻👏🏻👏🏻
Loving the videos :) If I might offer a little constructive criticism, I think a lot of your shots feel a little tight to me. I think if you zoomed a lot of this out a little bit, it’d be helpful. Keep it up! :)
My kind of cooking channel. Relatable and not too serious. This said, making veggie patties, a salad dressing and this bread has taken me the best part of 4 hours.... I don't even know. Actually the veggie patties are still cooking... I'll reply to myself in the net hour or so and tell you if I think it was worth it :P
I follow instructions no matter if I'm making bread or pizza dough. It always comes out wet. It's hard to work with. It never looks like the video I'm watching. Great video thanks, Giuseppe
How long do you wait before you cut it open? I would love to try this recipe out to eat with soup....I might want to save one of the loaves for the next day.
Have you considered making a starter from scratch for bread? I have made a sourdough bread starter from scratch and love the aftermath! Liking your channel!
I’ve never even thought to try that! Sounds like it could turn out pretty good, though. I’m not going to pretend I know how to do it, so I’d suggest checking out a recipe online (like this one: www.supergoldenbakes.com/air-fryer-bread/#recipe) and follow the steps. If you use my dough recipe for the same timing, make sure to make the loafs small enough to fit in the air fryer. Best of luck!
In the description I wrote: “Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total). Let rise for 1 hour.” What I mean is to let the dough sit for 30 minutes, folding it for every 10 minutes of that 30 minute block of time. You form the dough, let it rest for 10 minutes, fold, let it rest for 10 minutes, fold, let it rest for a final ten minutes, fold a final time, and then you let it rise for one hour without touching it. I hope that helps, but let me know if it’s still unclear.
If anyone here lives in Toronto Canada could you please reply with the store I could buy this bread flour from. I've been googling and looking everywhere around downtown and I still can't find it. I found it on Amazon but it's $238 +tax. I really want to make this!
Don’t worry, you don’t need that particular brand of bread flour. Feel free to use what you’ve got. For a really chewy texture and light open crumb, you want to look for “bread flour”-any will do. Something like this (www.metro.ca/en/online-grocery/aisles/pantry/baking-ingredients/flour-baking-essentials/homestyle-white-bread-flour/p/059000015231) should work fine. Usually any flour advertised as “bread flour” has the higher protein content that you need. All best, ✌️
Yes, I sometimes let it rise for an hour or two on the counter, then over night or for two nights in the fridge, and finally on the counter again for a couple hours to warm up before shaping and baking.
@@ethanpaff word, thanks for the quick reply. Just started baking after moving and being upset about not being able to find decent pizza 😂 (moved to the midwest from Jersey). I'm enjoying it a lot, bread came out great man
Followed exactly and my loaves were a disaster. They seemed to runny. Not much height so I’m thinking it needed more kneading. The loaves also stuck like a sun bitch to pan. Didn’t have parchment.
Sorry to hear that. Some flours absorb more or less water than others. Sounds like you could do with less water next time. It’s good to have a sticky dough to a degree, but that sounds far too sticky. Also, if you aren’t using parchment paper, definitely make sure to sprinkle ample amounts of flour onto the pan before placing the dough loaves on it.
Okay so I'm a moron and apparently can't bake bread the dough was way too sticky I probably added too much flour to try to get it right couldn't roll it right put it in the oven I guess we'll see what happens😮
@poporopo913 I don't know went wrong I followed the directions exactly but it came out way too sticky And I added flour And then it got hard period but it was still edible. it tasted ok
@@ethanpaff okay well for the longest time i thought you had deleted this video until you uploaded that condiment video and your channel started getting pushed to my feed again
@@ethanpaff the yeast could very well be the culprit, im more of a cooking guy than a baking guy. i’ll get some new yeast from the store and try again.
Let me know if that changes anything! And a note on that: for the rise, you’re looking for the dough to about double in size. If that doesn’t happen by the time I said it should, let it go for longer. Rising time depends on room temp. The warmer the room, the quicker the rise. All best, ✌️
Shout out to my FIRST Patreon supporter!
Thank you, Cheebs!
If you would like to show your support for my channel with a monthly subscription, check out my patreon here:
patreon.com/user?u=78613912
Thank you all for the encouragement thus far. This channel is blowing up!
✌
Man I love the fact u don't use fancy equipment, and keep everything simple
😁✌️
“Shout out to my broke boys without bowls” - why did I immediately relate to that? 😂😂
I’ve watched all the cooking greats on UA-cam; Babish, Ragusea, Ethan, Weissman, etc. I can tell you have that kind of potential man. The way your videos are structured and the fluidity of your voice overs; it’s all great content. It will be killer watching your channel grow! I subbed as soon as I saw the tortillas vid! Best wishes brother.
Man that’s so reassuring to hear! Thank you so much for the encouragement and welcome aboard! It’s gonna be a crazy ride
✌️
yep, i have the same vibes as startign ragusea.
ethan you need to do a meme video like ragusea with his steak board video you will get big in no time
Ahahaha, that would be genius!
I agree. I look forward to the day people confuse your channel with Ethan Chlebowski’s haha
This stuff is good, I ate the whole loaf all by myself, guilt free, no F given.
Hahaha, great to hear!
So did I lol
I love the simplicity of the instructions, probably the most human sounding cooking channel i've come across.
Hello! I made this bread today and had a pretty easy time making some tasty loaves. My dough was much stickier than the one in the video (I did measure out the ingredients but hey maybe my scale is just busted) so I had a hard time working it and shaping it. However, the lack of kneading did not produce a lack of structure. The bread loaves were still very light and had a nice open texture. Made a ham and cheese sandwich for myself and a veggie sandwich for the wife and we both approved! Very nice work!
Made this today. I did proof my yeast first in warm water with a small bit of sugar, but I did everything else pretty much just as you directed. It was absolutely outstanding. The rare combination of easy and delicious. Will 100% be my go to Italian bread.
❤ so simple and so informative!! Love it when you give it a jiggle and talk to the dough!! 😂 Jiggle boi I need!! Nice to see how easy it can be to do this at home!! Thanks!! 🙏
Your videos feel so different from regular food/fitness content creators. Really practical and straightforward. Subscribed!
Much appreciated!
✌️
Ethan. You’ve earned a sub my man. And not only because we share the same name…your content is different in a very good way-Not chasing the clout, just keeping it simple. God bless and stay true !
Much love, fellow Ethan. I like to keep things simple. Thank you for the support!
✌️
You knew exactly what you were doing when you zoomed in on your thermostat temperature :)
Your meal prep burritos were a hit! I'll be using your taco seasoning mix for chili this week. This bread looks like it will be on the list too
Lmao 😉
Great to hear that the burritos were so well enjoyed! Definitely a good seasoning mix for chili! Btw, might do a vid on my chili soon. Stay tuned!
Enjoy the bread!
✌️
Long-awaited! I have never had better bread than yours!! Excited for everything you produce esp being on your invite list for Thanksgiving dinner 😘.
Gotta support the fam. Love you!!!
amazing that you dont use a lot of machines keeping it simple for most of us students, cheeres
Been in the same position, man. I’m here for my people! There shouldn’t be any barriers to people making good food. Good food should be simple.
✌️
Wow did I really find a gold mine here? These videos are fantastic.
Fabulous video! It’s Christmas Eve, and I just decided I’m making your bread for my signature (fresh off my Boston docks fish and more, yes, I lay cold water Maine lobster pieces atop) Christmas/New Years seafood chowder tomorrow! Too, I’ll gift extra loaves to my favorite neighbors tomorrow! 🎄
Edit: My plan is to also add lots of minced fresh dill, rosemary, maybe toasted sesame seeds, and a token splash of EVOO to the dough!
Zoo wee MOMMA
These loaves look peak yummy, and the crunch had me sold immediately. You bet I'm gonna try 'em out at the end of the month
Also, you're a real one for adding celsius to your instructions
Gotta show love for the metric peeps!
Thanks for the support!
✌️
I love his personality and he's really good at teaching. Keeping it really fun! Love this! Looks beautiful!
Nice and to the point explanation. Im always down for some bread making
Muchas gracias, amigo. ¡Buen trabajo en su canal, por cierto!
@@ethanpaff Gracias!!
I made this today!! It’s almost all gone already. It’s delicious and came out perfect!
jiggly boi 🥖
I did exactly what you said I'm LOVING it!!! I can't!!! Sooooo perfect. I'm learning that it's not the ingredients used but the process!!!! ❤ thank you!!
I have been baking for years. I have a small bread business from home to which I sell my bread to neighbors. Usually make everything with sourdough but just got a request for yeast Italian Bread for which I am not too familiar. You did an excellent job explaining this recipe and I am going to try it today. Many thanks to you. I will definitely subscribe.
Happy to hear, Franco! I hope you and your neighbor enjoy!
How did it go? I followed the recipe (bread flour and all) and mine turned out like ciabatta. Would it be better to proof the yeast with sugar before mixing with flour and salt?
GREAT!!! bread, and I've been baking ALL our yeast breads for more than 3 decades, A little sticky, but I just got started.
Just found your channel and I can tell you, you’re going to go far! Remember my name Ethan! The weightloss guy said it today, you’re gonna be a huge star on this platform brother. Best of luck and keep the videos coming because I can’t wait to see what you have in store next!
Much love, Guy! Stick around and I don’t think I’ll be forgetting you. More to come!
✌️
Thanks dude. This is my new go to bread recipe. I make little oval rolls with it. Top notch once again thanks.
I have been going to try this bread for a while since I first saw the recipe on UA-cam. It was so quick and easy and came out awesome! I can’t believe a recipe that has such short rise time in total, actually could have the texture and taste that it has! Thanks so much for sharing this.
I like how you take your time with your videos. Same reason I love J Kenji’s channel. So many cooking vids are edited more punchy and tight-knit, which is nice for viewing but hard for me to follow if I want to try the recipe. I’m a really visual learner so I find myself watching video recipes instead of following written ones 😅
Thanks for showing the simple way. Just the fundamentals helps a lot. Cheers!
Hey man. Excellent content here. Keep it up! Low subs, TONS of growth potential and great views/like ratio. All this to say: I'm not alone! You explain simply and in a straight forward manner. Congrats 👏
Many thanks, man! I appreciate your support!
✌️
I buy all purpose flour in 50lb bags but I keep organic vital wheat gluten on hand for bread making. It's a game changer!
1 tablespoon per 3 cups of flour bumps up the protein to that of high quality bread flour and gives you a nice structure to every loaf regardless of recipe or method😉
I’m gonna try this tomorrow! 😊
I really enjoy these recipes so far, they are the most tangible I've seen. The explanations are great, attention to detail and defining what results come out the earlier actions. I definitely will make this bread
this looks amazing! I can't wait to make this once I get my own place! I've been dreaming of making bread like this for years. I was even going to save up for a sandmixer. I want to start out making this then hopefully make some Briosh one day
making these tomorrow... keep up the great vids man!!!
Wonderful! Thank you ❤️
✌️
this is quality cooking content u are next up for sure
❤️ thank you for the encouragement!
Most excellent tutorial. Thank you.
I make this about 3x/week. I love this bread so much, it sent me down a massive baking rabbithole and I've been learning everything I can about bread.
That’s so good to hear! Currently making burger buns for some homemade sloppy joes. Then later this week I’ll probably make this bread recipe for some subway sandwiches.
@@ethanpaff love it
Hope you make a burger guide one day. I see ton of potential in this channel. A ton of headroom in the editing department meaning the videos will only get better and better. I love the scriptwriting, condensing so many tips in all your videos is what keeps people hooked and loyal imo. Also the simple approach to ingredients and home equipment and that completes your goal to have a target audience. I hope you keep growing this audience and create a cozy corner for us to try out your recipies, while also getting good income from patreon 🤞
Much appreciated! One of these days I might make a burger vid. Got a good bun recipe…. Either way, there’s a lot more to come. And as you said, much more improvement along the way!
Also, Deftones is 👌
✌️
Yep I’m doing this, thank you
I’ve been toying with this recipe for a few months now and I love it!!
It’s so simple and much less labor intensive than other methods. I especially love the relatively short time from mixing the ingredients to taking your first bite!
I have been spraying the loaves with water and sprinkling sesame seeds on top and it adds a great flavor.
Thanks so much for sharing this recipe, it’s now my go to recipe for sure 👍
No problem, man! So happy you enjoy it!
Fantastic tutorial! I've been baking bread for about 3 years. I use yeast a lot, but I also have made several excellent sourdough starters and often make sourdough breads. By far the biggest challenge for me is working with dough with higher water content. No matter if I wet my hands, oil my hands, or dust my hands....I find myself fighting a big hunk of goo. I've tried everything. I'm starting to think there's something about the oils in my hands that make it so difficult.
Thanks for the upload! 🎉
Love you buddy 😉
Just followed this recipe and it's so good 😁🥰 Thank you 🌸
I love this video and your personality :)
😊
This is the recipe I’ve been looking for! So simple but so tasty! Thanks!
My pleasure 😊
Thank you for such an easy yet informative video! I will be making this over the weekend and making italian sandwiches!
You’re very welcome! Enjoy!
Your videos are very well made!
Thank you very much!
✌️❤️
OMG thank you so much for this video 🙏 the bread reminds me so much of delicious artisan/french bread but only requires 1/4 of the work. Seriously so good and so easy to follow
My pleasure, Shawnie!
I just found your channel..i am going to make this bread! Thank you for sharing the recipe! Appreciate it!
You’re welcome!
Another great recipe 👌👌
❤️✌️
Woohoo making this bread for the first time. Though, not that sure if the yeast I used is alive 😆 Well, I'll find out soon enough 🤞🏻 Thanks for a clear, concise and vibrant video and recepie 👏🏻👏🏻👏🏻👏🏻
Would like to make multiple batches of dough for freezing. Would like to know proper way of doing this and defrosting for later use. Thanks.
just made this to eat with some homemade chili, dude, amazing work, definitely checking out the rest of your channel
Thank you! I’m glad you enjoyed it!!
Loving the videos :)
If I might offer a little constructive criticism, I think a lot of your shots feel a little tight to me. I think if you zoomed a lot of this out a little bit, it’d be helpful.
Keep it up! :)
Thank you!
Note taken!
✌️
Please more of this :)
Absolutely 😁
This is a 10/10 video
amazing!
Thank you 🙏
I appreciate the editing in this 😂
😁
You should upload consistently and you’ll grow for sure! :D
Going to make this with my kids
I'm at the just before going into the oven stage fingers crossed. 😂 first ever bread I'm making
My kind of cooking channel. Relatable and not too serious. This said, making veggie patties, a salad dressing and this bread has taken me the best part of 4 hours.... I don't even know. Actually the veggie patties are still cooking... I'll reply to myself in the net hour or so and tell you if I think it was worth it :P
I follow instructions no matter if I'm making bread or pizza dough. It always comes out wet. It's hard to work with. It never looks like the video I'm watching. Great video thanks, Giuseppe
Same was I, later I put only half of water enough for the yeast, then add water gradually after flour until I got the consistency I wanted
Yo this is fire. Thanks dude
This looks great
Brush a very light egg wash on top before putting it in the oven makes it even better.
Super staff .👍👍👏
I can definitely make that. Next week. This week is all tortillas. Your tortillas. Thank you.
Once again, thank you bro ❤️😁
We love an Ethan video
I genuinely enjoy your videos more than most food youtubers, wish there were more! so comforting to watch and the food looks delicious
It’s much appreciated, Caroline! More Ethan videos to come!
So is the light in your oven a special type of heat lamp or just regular bulb. Sorry for english but using translate.? thanks.
It’s a regular bulb! Lightbulbs put off enough heat. You do not need a special lightbulb.
How long do you wait before you cut it open? I would love to try this recipe out to eat with soup....I might want to save one of the loaves for the next day.
Great job jiggly boi 😂
Have you considered making a starter from scratch for bread? I have made a sourdough bread starter from scratch and love the aftermath! Liking your channel!
I’ve been making sourdough from my starter for a couple years now! It is so good. I’ve been thinking about a few videos for it.
Could you bake this in a Dutch oven like an artisan loaf
Absolutely!
Fantastic!
I’ve made this before and it’s Excellent ❤
I just wanted one large loaf this time!
Thank You so much for your reply and this recipe!
My loafs didn’t brown 🫣 they came out pale. It tasted great just didn’t look good. What can I do better for next time?
Can I do this on the airfryer? What would be the recommended temps and baking time please?
I’ve never even thought to try that! Sounds like it could turn out pretty good, though. I’m not going to pretend I know how to do it, so I’d suggest checking out a recipe online (like this one: www.supergoldenbakes.com/air-fryer-bread/#recipe) and follow the steps. If you use my dough recipe for the same timing, make sure to make the loafs small enough to fit in the air fryer. Best of luck!
#notificationgang #earlymorninggrindset
#Dedication
great video
Can I make it circle instead of a log shape?
Of course!
Thanks! One of the best and easy to understand video I've seen thus far
Thank you! I’ll keep them coming haha
Mine came out too wet when it came to making the loaves. It was sticking to my hands, even when putting on more flour.
In your video, I think you said let it rest after you mix it for 10 minutes but in your instructions it says 30 minutes can you clarify that for me?
In the description I wrote:
“Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total).
Let rise for 1 hour.”
What I mean is to let the dough sit for 30 minutes, folding it for every 10 minutes of that 30 minute block of time. You form the dough, let it rest for 10 minutes, fold, let it rest for 10 minutes, fold, let it rest for a final ten minutes, fold a final time, and then you let it rise for one hour without touching it. I hope that helps, but let me know if it’s still unclear.
If anyone here lives in Toronto Canada could you please reply with the store I could buy this bread flour from. I've been googling and looking everywhere around downtown and I still can't find it. I found it on Amazon but it's $238 +tax. I really want to make this!
Don’t worry, you don’t need that particular brand of bread flour. Feel free to use what you’ve got. For a really chewy texture and light open crumb, you want to look for “bread flour”-any will do. Something like this (www.metro.ca/en/online-grocery/aisles/pantry/baking-ingredients/flour-baking-essentials/homestyle-white-bread-flour/p/059000015231) should work fine. Usually any flour advertised as “bread flour” has the higher protein content that you need.
All best,
✌️
making a half batch for a breakfast sandwich rn
1 and 1/6 flour cup
1 and 1/8 yeast tsp
3/4 tsp salt
3/4 cup water
15
30
1 hour
Bake for 30 min at 425
1 loaf 🍞
Is it fine to let it rise in the fridge overnight?
Yes, I sometimes let it rise for an hour or two on the counter, then over night or for two nights in the fridge, and finally on the counter again for a couple hours to warm up before shaping and baking.
@@ethanpaff word, thanks for the quick reply. Just started baking after moving and being upset about not being able to find decent pizza 😂 (moved to the midwest from Jersey). I'm enjoying it a lot, bread came out great man
So good to hear! And you’re welcome!
"Sorry to my broke boys without bowls" had me rolling, wow 😂
Would love to chat with you about how you started your channel!
Always open to share! Ask away!
@@ethanpaff awesome! I'll reach out when I can
Hello brother,
In your channel's "about me" section, I believe you used the word "hardy" instead of "hearty"
god bless brother
Thank you, brother.
I corrected it!
God bless ✌️
Hey, i had a bit of a problem, the inside was still raw. It kinda looked the same. I followed the recipe.
That might have to do with a combination of factors: the shape of the dough and the bake time. In that case I would bake for another 10 minutes.
Bread 🫡🫡🫡
👌
I am allergic to ANY (even organic) American flour and I must buy and use 00 Italian flour: can I use this?
Followed exactly and my loaves were a disaster. They seemed to runny. Not much height so I’m thinking it needed more kneading. The loaves also stuck like a sun bitch to pan. Didn’t have parchment.
Sorry to hear that. Some flours absorb more or less water than others. Sounds like you could do with less water next time. It’s good to have a sticky dough to a degree, but that sounds far too sticky.
Also, if you aren’t using parchment paper, definitely make sure to sprinkle ample amounts of flour onto the pan before placing the dough loaves on it.
5:38 hehe jiggly
Okay so I'm a moron and apparently can't bake bread the dough was way too sticky I probably added too much flour to try to get it right couldn't roll it right put it in the oven I guess we'll see what happens😮
What happened?
@poporopo913 I don't know went wrong I followed the directions exactly but it came out way too sticky And I added flour And then it got hard period but it was still edible. it tasted ok
@@lisakossik7777 Good enough for me! Thanks
why did you change the title :(
Changed the thumbnail at one point too. Just testing out different versions to see which will help the video reach a wider audience.
@@ethanpaff okay well for the longest time i thought you had deleted this video until you uploaded that condiment video and your channel started getting pushed to my feed again
same as the "ciabatta" recipe but a slipper shape roll.
I don’t know what to look at, then read or the hands 😝
Dough was extremely wet even after 12 hrs then when I got it rolled out and put on parchment paper it stuck to the paper , horrible 😢
I’m sorry to hear that. Did you weigh the ingredients or go by volume?
Jiggly boy😂😂😂
Tried this no fail recipe… and i failed lol. Dough wouldn’t rise, bread came out flat and outside overcooked and inside was undercooked :(
Hmm… what kind of yeast did you use and was it expired? Also, do you live at elevation?
@@ethanpaff the yeast could very well be the culprit, im more of a cooking guy than a baking guy. i’ll get some new yeast from the store and try again.
Let me know if that changes anything! And a note on that: for the rise, you’re looking for the dough to about double in size. If that doesn’t happen by the time I said it should, let it go for longer. Rising time depends on room temp. The warmer the room, the quicker the rise.
All best,
✌️
@@ethanpaff thank you for the advice!
@@ethanpaff Came out much better this time! Thanks :)