Steve, This video was produced in 2014 and it's 2022, but I wanted to comment and say how much I have appreciated this, and other bread segments you have done. You are very well organized, and easy to follow. Thanks.
I agree with you Judy Ryan especially the chit-chat. ...however so many Chef's or regular cooks don't slice their "master pieces" to show us what it looks like on the inside. Those that bake cakes make bread or meals, please show us the inside, by slicing it and placing on a separate plate or board. Thank you
Seconded, GloriaND. I was expecting him to cut it and show us that the crumb doesn't suffer from lack of kneading. Puzzled and disappointed that he didn't.
Um, don't know what your definition of "Right to the point, clear, concise", but mine starts with giving ACCURATE directions. Like why 13 OZ of water when he says 3, or 1-1/4 tsp when he says 1/4. Didn't want to watch any more after that.
my 9 year old granddaughter watched this video and made us a delicious loaf of bread. she's decided she is making two loaves a week now because she is never eating store bought again, thank you!
Felicia Divina Carrasco regarding your granddaughter making bread: how wonderful it must be to teach young ladies how to cook. Look up "rustic blueberry tart", and teach her how to make it for your family. It is a good recipe to learn how to follow directions. It's great with whipped cream or vanilla ice cream.
Felicia Divina Carrasco Please make a video of your granddaughter doing the baking. I want to show it to my ALMOST 13 year old granddaughter, who when shown THIS video, simply did THE EYE ROLLING ACT. Then followed up with “I DON’T DO BAKING”. TEENAGERS! But I still ADORE her.
I grew up in England and Germany and my family owned a house right next door to a bakery in Germany. To this day, I just can't eat bagged/plastic bread here in the US, really, anywhere. It's so foul and bitter. Good for your daughter. I bake my breads, too. Good for you guys!
So far, I've tried the 9" pizzas, dinner rolls, and cheddar loaf. His videos are terrific! And so easy, a handicapped, wheelchair-bound cook like myself can do them. I'm trying the mini-loaves next. Should make great gifts...
3 and a half cups flour 1 and a quarter tsp (instant) yeast 1 and a half tsp salt 13 oz warm water Add salt, (then yeast, then flour) to tap water in a warm mixing bowl. Let proof in an oven for 90 min. (Oven light only. No heat.) Pull out and mix with wooden spoon. Knead out gases . mix thoroughly. Cover with towel and proof for 30 minutes. Preheat oven to 400, fifteen minutes into proofing. Bake for 40 min love this recipe. Thank you steve!
...and here it is for the other 90% of the world, which uses metric measurements: 5.75 dl flour (circa 720 g) 1 and a quarter tsp yeast 1 and a half tsp salt 3.75 dl warm water Mix all dry ingredients, then water in a warm mixing bowl. Let proof in an oven light oven for 90 min. Pull out and mix with wooden spoon. Knead out gases. Mix thoroughly. Cover with towel and proof for 30 minutes. Preheat oven to 200, fifteen minutes into proofing. Bake for 40 min Dried yeast is difficult to come by where I live, so instead I use 25 g fresh yeast dissolved in the water. Mind the temperature! And to ward off comments from pedants: Yes, I have rounded the converted numbers to make measurements easier. The man said it was a forgiving recipe.
Hi Steve, I have always been intimidated by bread making failure. Today, I made your turbo bread recipe. WOW! The bread came out perfect! My son, recently grad from pastry school in Manhattan was severely sceptical of a no knead bread. He is now sitting in the kitchen with me, eating fresh hread with home made butter. The two of us grinning like idiots. Fresh bread for the holidays!!!! Thanks very much for posting this. Gonna try your other recipes now.
+ponkkaa You and your son might enjoy reading the "History of No-Knead Bread" on my website nokneadbreadcentral.com/ . It's short and has recipes that are several hundred years old. Steve
@@TheKrazysinner strange, I just clicked the link and it worked fine for me. Maybe it's been fixed since you tried. If you do see my comment and want to try it again it should work for you just fine like it did for me 😁 Good luck with your bread and God bless 🕊️🙏🕯️❤️
Steve, this is probably the best bread I made so far, even better then the dutch oven version! Beautifully round, crispy on the outside, fluffy and light on the inside! The extra plus, no waiting overnight...it actually had a better rise then the overnight method. Sticking with this one for sure! Thanks Steve!!
Thank you Steve for this wonderful recipe. I finally bought my glass mixing bowl and I made this bread last night with whole wheat flour that I ground the wheat berries in my Blendtec first. It came out so wonderful! Great crust and light and soft on the inside. I used 3 1/4 cups of my whole-grain flour with the rest of it being white flour and it came out amazing. I didn't have a skillet so I used a pottery pie dish I bought at Old Sturbridge Village and it worked fine! I am so happy to have found you and to be baking hands free bread. I have arthritis in my hands and mid back issues so standing around and doing a lot of kitchen work is not great for me and I love to cook. To find bread recipes that I can do quickly and easily and let mother nature do all the kneading is outstanding. Thank you again. I bought your book on Kindle and I look forward to making lots more of your wonderful recipes!
Made my first bread last weekend and LOVED it. Now adding cheese, sun dried tomato's and green onion. Every one can not believe how easy this was. Thank you. Enjoying all your videos.
I can now bake bread! This was SO easy, thank you Steve. My housemates were suspicious when I said I would make no-knead bread, now they keep asking me to make more. So good :)
Hi, I found this recipe a couple months ago and ever since, I've been making it bi-weekly. I use whole wheat bread flour since the store didn't have regular at the time but the recipe works just perfectly. I haven't had any need to buy any bread from the store since. Thanks for this awesome and simple recipe!
A little hint: Add (depending on size of the loaf) one or two table spoons of honey to the dough. It preserves the moisture inside the bread and it dries out less fast ;-)
Thank you -- very well explained and presented. Many a UA-camr could learn a LOT regarding your ability to cover the essentials thoroughly without extraneous details; and getting right down to business. Also, good lighting, camera work, and excellent sound. Good JOB!
Carl Street you never said a truer word, I hate background music it interferes with listening to instructions and Steve wisely doesn’t use it. First prize for this video.
Note to self: one small 0.25 oz packet of yeast is equal to 2.5 tsp. Therefore, one packet should be exactly enough to make this recipe twice. Thanks so much for this recipe... anxious to try it! Haven't seen a post from you in 6 months give or take, Steve & praying you are well. God bless! No-Knead “Turbo” Bread in a Skillet [Recipe by artisanbreadwithstev] 13 oz warm water in warmed mixing bowl [3.84 dL] 1+ 1/2 tsp salt [8.535g] 1+ 1/4 tsp instant yeast [3.89g] [a 0.25 oz packet is 2+1/2 tsp, so use half the pkt] 3+ 1/2 C Bread flour [476g] Add salt, yeast, & flour to water in warmed mixing bowl & stir w/ plastic spoon handle to mix thoroughly, then tumble to incorporate any unmixed ingredients. [Steve instructs to cover bowl w/ plastic wrap during 1st proof in another video.] Let proof 90 min at slightly above room temp in draft-free location (can place in OFF oven w/ oven light left on; oven bulb will create ~80F/26.7C temp environment). Spray skillet with non-stick spray. After 90 minutes, Remove bowl from proofing location & remove plastic wrap. Stir dough just a few turns w/ mixing-spoon-handle to release the gases, as well as pull & stretch the dough. Can then sprinkle a tiny bit of flour on dough-ball & roll to coat, to make it easier to handle, then dump dough into pre-sprayed skillet. For 2nd proof, cover dough in skillet with towel & proof for 30 minutes. Place oven rack in the middle oven-position if using uncovered baking vessel, & preheat oven in enough time for it to reach 400F [204.4C] by the time 2nd proofing is done. Preheat oven to 400F [204.4C]. After 30-minute 2nd proof, remove towel, place skillet in oven on middle rack, & Bake for 40 min (***** IF using COVERED baking VESSEL (ie Dutch oven), move rack to LOWER 3rd of oven & preheat to 450F[232.2C]; bake 30 minutes w/ lid on, then 3 to 15 min w/ lid off to develop the crust.) [1.23.2021]
Thanks. I love this recipe. made it once and am making it again today. Very good clear instructions. and by the way I did not use seeds. I like them but am out. It tasted great with just good Old Butter. Day old I served it under stew. This recipe is a blessing to me. May you also be Blessed Sir.
I made the No Knead Bread in the Skillet, it was very good. Also I made the Turbo No Knead bread in 2 hours in a loaf pan. It is delicious, then I made a Whole Wheat Loaf. You are very good teacher, taught me how to make bread
I've now made this bread about 5 times, each time it is absolutely perfect and wonderfully delicious!! Thank you Steve! Give it a try, you won't be disappointed!!
WOW. Thanks. I'm an "old guy" and just starting "in the kitchen." This will be great. I'll make it for sure. I live in a remote part of the world and this will bring a touch of America to my home.
Thank you for this. I did something today that I can feel good about, plus I get to enjoy fresh bread. And now I'm encouraged to add this to my life and to try your other offerings. I love fresh bread so much.
I have made your bread 3 times now oven on the lowest setting dough on top but I use apple juice & honey ( 12 oz apple & 2 oz honey ) instead of water my mother has made bread all her life & swears mine is better. thanks steve for making a great video
sorry, that was an error, yr user id was automatically set hp screen is a little sensitive. anyway, I did want to voice my opinion on using gas oven. its a fact that using gas to bake is much cheaper than using electric to bake. imagine 1 whole hour of knowing that yr electric meter turning so fast...but nevertheless, i will still bake using electric oven. i can't help feeling that "what if" due to heat, some oven parts malfunction and causing gas explosion. unlike electric oven, it something happens, e electric distribution box will just trip. gas cooking is recommended for cooking methods where it requires you to be on constant watch. unlike baking, once set, most ppl will just go and do other tbings, some ppl i know even goes out for the whole hour till the baking is done.
Your bread making techniques have changed my life. I hate cooking but love making your breads. Thanks so much - your voice is so soothing, kind sounding and so encouraging!
I say well done Sir. No BS about Sea salt or organic or "No TAP water" this or that. I worked in a bakery and we used regular salt and regular water. I still bake at home. No expensive fancy $200 dutch ovens or cloches at home. When I bake bread I use a deep aluminum pot and a cover.
Sir, you are amazing. I love you. Even if someone didn’t know how to make bread, your narrative description is better than any printed recipe. It saves me time on researching the methods, jargon and the how-to. Simple!
this is so cool and I think your teaching method is fantastic. would have liked to seen you slice into it to observe the crumb etc. I'm now having to bake bread in the oven of a 5th wheel trailer. I can no longer use my to large for this oven cast iron Dutch oven. I do have great cast iron skillet. I have had temperature issues in this little oven as well. has taken some joy if bread baking away, but not enough to give up. I adore sourdough as well. thank-you for sharing your talent. very much appreciated. going to check out your books
You are a truly gifted teacher. I have begun my baking bread journey and love it with my heart and soul. I find your videos easy to follow and your voice is calm and keeps me from getting nervous. Every recipe I have made under your direction has come out perfectly. I have a Mac Air computer that I prop up in my kitchen and follow you with focused attention. Again, thank you.
loved your video. I am going to do this today. sorry you don't have any sun. I wish the sun would go away for a while so that I could turn on the oven. :) Florida.thank you! CB
I always make your regular no-knead bread. I have a bowl that was left overnight and should be almost ready to bake right now :) I must try this 2.5 hour method sometime. Maybe try Mike Horsley's apple juice and honey method just for fun :) Thanks Steve for another great video!
2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
This is the only recipe that showed me how to make bread. Easy, concise, first bread I made. I'm rewatching after 2 years experimenting, I've made softer bread but this bread is SO good! I felt joy rewatching it...thank you!!
Hi Steve! I just finished baking your turbo bread! However, it was late when I started the bread so I just went to sleep with the bread in the oven and the pilot light. The bread came out perfect and very fluffy with your recipe! Also put some sesame seeds on using your rolling method. Now I am enjoying the bread with some fig butter!
+stefanos2691 Hi Stefanos! Well, now that I think about it, it was date butter! Not fig. I took the dates and soaked them in water for 20 minutes. Then I sauteed them for a while until they were very soft. Then I added them to butter! Date butter :)
@@Mmm...yummymummy if I understood his other comment (above) he made this butter himself. (I'm assuming it's a male based on the picture so if I'm incorrect I do wholeheartedly apologize)
I made the "Turbo" Bread today. In the past I have made your other breads, proofing 12 to 24 hrs. The "Turbo" bread was fast and so delicious but all of your recipes are absolutely delicious. It's hard not to eat the whole loaf in a day. My granddaughters love it too. Thanks for sharing!
Hi Steve, Just a big THANK YOU from me - I have made turbo bread now for over 6 months and I do not buy bread any more. Although my main flour remains organic bread flour, I have also added other flours, like 7-grain, quinoa, rye, oat bran... in smaller quantities. To 'spiffy' things up I may use different seeds (chia, sesame, sunflower, flax, pumpkin) just to vary taste and nutrition. Each loaf - I use a loaf tin - has been perfect. Thank you so much for introducing me to this method.
I would suggest that if you are going to make bread and garnish with sesame seeds, that you either find a bulk food seller that sells by the pound, or a local store that has bulk dispensing bins. You DO NOT want to buy sesame seeds in those little glass bottles in the grocery store that are $6.00 for 3 Tbsp. of seeds. White sesame seeds I purchased a week ago cost me $2.60 a pound from a bulk bin at a local grocery store in So California. Buying bulk allowed me to buy a random amount of 8 ounces for $1.30 as I shop there often and can easily refill my dedicated storage jar.They keep well and can be used in other cooking recipes and are particularly important in many Asian dishes. They add color, texture, a tiny bit of flavor, and are high in calcium. I also would never think about searing a beautiful piece of Ahi (tuna) without them.You can also grind them up and you have Tahini or sesame butter, also used in many recipes.
As soon as I saw your video I knew that I had to make it--immediately. The dough rose just as expected. The bread bulk set/proofed in my kitchen, which was about 74 degrees. And, the crust was lightly golden brown and the crumb moist and very tasty! Thanks for the great video and recipe! NOTE: I used a standard bread pan instead of a skillet.
This is a very nice concise video. Not a second is wasted and I learned a lot. Thank you for saving me from shelling out $159.00 (import tax included) for a cast iron Dutch oven just so I can try to bake bread on it.
I've been enjoying so many of your no knead bread throughout the pandemic. Even my friend who has been an avid baker likes your videos because your instructions are so simple. Thank you for great videos!
Hi Steve. Just one question. Is the no- knead turbo bread as flavorful as the no- knead white bread? I only ask because it is not proofed as long. By the way, I have baked the white, raisin and cheddar cheese breads with great success. Thank you for introducing me to the no- knead method of baking bread.
In my side-by-side tests... no one has been able to tell the difference. Just proof in a "warm" draft-free environment and I think you'll love it. Steve
This is the recipe that I used for my first bread making experience and it's foolproof and delish every time. It's a winner with everyone who tries it. Thank you!
I agree with Judy! This is excellent - right to the point, crystal-clear, concise, pleasant voice and no time-wasting gabble! I've already subscribed and look forward to learning more about easy, 'no-knead' bread baking from this highly professional source! Thanks!
my grand daughter and I made this bread today. very easy and looks lovely. letting cool before cutting. we are really looking forward to the eating part. thank-you very much
Just put the dough into my oven for the 1.5hr first proofing. Never made bread before, this is my very first attempt. Thanks for the suggested process!
WARNING! Never preheat you bowl in microvawe empty. Always put in +- 50ml of water, otherwise you can damage wheeled ring under the rotating plate and the magnetron too.
The Water absorbes microwaves very good. A empty glass bowl not. So a huge amount will not be absorbed by the bowl and heats instead the parts of the microwave and can destroy it. This is very basic and should be known by everybody who owns a microwave....
Warning ... Never use a microwave.. Radiating your food and yourself is a very bad idea. Same with cell phones. Ever notice how the. Xray tech leaves the room after covering your vital organs with lead??
I had some downtime in the restaurant I work at tonight and I decided to make up a loaf of bread using this method. I will admit this was my first ever attempt at making bread from scratch, and I have to say it turned out wonderful! I brought it home and my roommates have already ate almost half of it. I had access to bread pans so I made it in a sandwich loaf. Next time I will try the "Poor Man's Dutch Oven" method.
Steve, thank you so very much for your video and recipe. When I first watched your video, I commented that it might be my new 'go-to' bread recipe....little did I know then that it would be more than that! I have been making this recipe when we have guests which has led to having 'bread making class' the following morning for the pre-teens. The first lad was so thrilled that he made and entered it in at his 4H community fair. It took 2nd Prize! I posted pics on FB of the loaves my Grandsons made this morning. The response received from our friends was amazing. So I ensured they knew where to look for your video and asked they post and comment. Thank you Steve!
I make this super simple bread about once a week.. the crust is perfectly flakey and the center is stretchy and flavorful like it is fresh from a bakery. Thank you for introducing me to this It is my favorite food now.
Hello just tried this recipe yesterday. Top notch,love. We are currently living an off grid life style and the simplicity of your dough making style is perfect for us. Thanks.
Thank you for sharing. I had to proof the (oldish) yeast and added some sugar. Then when I added the flour, I goofed and added the yeast again. Then I reduced the first rise (all that yeast!) and extended the second AND set the oven at 425 instead of 400. Despite all that, the loaf was light and tender and DH was pleased. I did put some butter on at the end to make the crust softer. We ate half for dinner and I'll be making it again this week, correctly. So forgiving and great for lots of different additions.
Thank you Steve for your amazing no knead artisan bread recipes. I tried the turbo bread method and it turned out perfect. I have tried to make bread before and never turned out until now. Thank you so much again for those recipes and for being so concise and to the point. I’ve been watching all of your videos on making bread and I have learned a lot. Merry Christmas to you and your loved ones. Frank Seattle, WA
Hi Steve, I just wanted to officially thank you for doing your videos. It’s been extremely helpful especially going through this Covid virus. Thank you so much.
Finally picked up a clear glass bowl today and am trying my first loaf! It's rising in the oven-light method now. This time, I'm going to bake it in a Pampered Chef Rock Crock. I remember you said in one of your videos no knead bread can be baked in any type of vessel :) Thanks so much for the instruction. So far so good!
I followed so many recipes, none of them seem to work right. Except for this one. Super easy and I got a decent bread. I never expected that. I couldn't get it done right at first because I didn't had the right measuring tools. I found out a restaurant supply store had that cup/teaspoon/tablespoon system that I could purchase. Now I got bread that looks and tastes like bread :)
Just made this to go with my sausage lentil soup and it was fabulous. I don't think I will ever make the no knead bread that takes 18 hours again. Thank you for the awesome recipe.
Thanks for the very simple and concise recipes. Thanks to your bread recipes I have overcome my fear of bread baking..I always thought there was method that for for some reason I just could't quite get. These have turned out quite well for me including the hard crust Italian bread made in the Dutch oven. Thanks again..restored my confidence in bread making.
Iv seen many tutorials and Steve’s method of communicating instructions is really precise! Great tutorial Steve! Shanks for sharing that knowledge. You’re a gem!
YOU ARE AWESOMENESS!! :D made it this way and it was outstandingly delish! after having tried it 3 unsucessful times, a whole-heart appreciation for your love to bread and sharing the same with others.
I was worried about continuing to make bread after many hand surgeries. We cannot afford a stand mixer with a dough hook. The no knead methods you show work great.
Well here it is 2020 and were in the middle of a Pandemic and Im down to 2 pieces of bread and no Dutch oven but I do have a cast iron skillet. Ive found your video and saved it in my favorites Im looking forward to many more rustic loafs of bread even with sesame seeds thanks.
THANK YOU!! I made this today and my family loves it. Super easy and now my 13yo son wants to make a loaf. I think I am going to have him do the beer bread. This was my 1st time ever trying to make bread.
I made this tonight and it came out fantastic. The only changes were that I used active dry yeast that I proofed for 10 minutes with 1 1/4 tsp sugar and the 13 oz warm water, then added the flour and salt, and I substituted 1 cup of whole wheat flour for white. I let it rest for about 15-30 minutes before slicing and had a beautiful crumb. I love baking with cast iron!
My first time baking bread.... New activity during this pandemic. This was an easy to follow video . I am proud of myself.!! Tasted great! Thank you... Will be looking,into the books..
This recipe was so easy to follow because Steve is so clear and concise with his how-to. It was perfectly delicious! This has become my go-to recipe for easy, quick and delicious bread! Thank you!
Just put the loaf in the oven. Fingers crossed. My Mum used to make 12 loaves every Monday when I was a child. I used to watch her and wonder where she got all the strength to knead for so long. I have tried it now but it is just too much for me. I am in my 70s so really looking forward to home made bread fresh from the oven. Thanks for the video.
Thanks for this excellent bread video! Your instructions are detailed and so easy to follow. I gave up on making bread yrs ago because, on the second rising, the bread always collapsed. Then I bought a bread machine, but I always wanted to make bread from scratch. All of this has changed since discovering your video:) I made this bread last night and it was a hit in our house! It's absolutely delicious! Much better than bread from a bread machine! I love the idea of baking it in the skillet. Followed your tip and let the bread rise in the oven with the light on. I had no problem with getting the bread to rise! Yay, I am so excited that I can now make bread from scratch. Goodbye bread machine LOL. Thanks again for this great video:)
I hate supermarkets bread always leaves me feeling bloated, so I'm gonna try your recipe also your easy to listen too you get to the point, thanks for the upload.
The BEST and the EASIEST EVER I made! A sure WINNER! I made yesterday and it's all gone, so I'm making it again today with added raisins. Thank you so much for sharing this. ❤😃
Steve, This video was produced in 2014 and it's 2022, but I wanted to comment and say how much I have appreciated this, and other bread segments you have done. You are very well organized, and easy to follow. Thanks.
Its 2024 as I'm watching it and i wanted to chime in on the thanks. I very much appreciate your wonderful videos.
This is how an instructional video should be. Right to the point, clear, concise, little to no idle chit chat.
Judy Ryan
I agree with you Judy Ryan especially the chit-chat. ...however so many Chef's or regular cooks don't slice their "master pieces" to show us what it looks like on the inside. Those that bake cakes make bread or meals, please show us the inside, by slicing it and placing on a separate plate or board. Thank you
Seconded, GloriaND. I was expecting him to cut it and show us that the crumb doesn't suffer from lack of kneading. Puzzled and disappointed that he didn't.
I agree!!!
Um, don't know what your definition of "Right to the point, clear, concise", but mine starts with giving ACCURATE directions. Like why 13 OZ of water when he says 3, or 1-1/4 tsp when he says 1/4. Didn't want to watch any more after that.
my 9 year old granddaughter watched this video and made us a delicious loaf of bread. she's decided she is making two loaves a week now because she is never eating store bought again, thank you!
Felicia Divina Carrasco regarding your granddaughter making bread: how wonderful it must be to teach young ladies how to cook.
Look up "rustic blueberry tart", and teach her how to make it for your family. It is a good recipe to learn how to follow directions. It's great with whipped cream or vanilla ice cream.
Wonderful skill for kids to learn, no matter their gender :-)
I hope this is real. Good for her either way i guess.
Felicia Divina Carrasco Please make a video of your granddaughter doing the baking.
I want to show it to my ALMOST 13 year old granddaughter, who when shown THIS video, simply did THE EYE ROLLING ACT.
Then followed up with “I DON’T DO BAKING”.
TEENAGERS!
But I still ADORE her.
I grew up in England and Germany and my family owned a house right next door to a bakery in Germany. To this day, I just can't eat bagged/plastic bread here in the US, really, anywhere. It's so foul and bitter. Good for your daughter. I bake my breads, too. Good for you guys!
This is the most straight to the point instruction style I’ve ever seen, very well done.
So far, I've tried the 9" pizzas, dinner rolls, and cheddar loaf. His videos are terrific! And so easy, a handicapped, wheelchair-bound cook like myself can do them. I'm trying the mini-loaves next. Should make great gifts...
Just the thing I need then!
I am also in wheelchair and I can bake bread this way!
3 and a half cups flour
1 and a quarter tsp (instant) yeast
1 and a half tsp salt
13 oz warm water
Add salt, (then yeast, then flour) to tap water in a warm mixing bowl.
Let proof in an oven for 90 min. (Oven light only. No heat.)
Pull out and mix with wooden spoon. Knead out gases . mix thoroughly.
Cover with towel and proof for 30 minutes.
Preheat oven to 400, fifteen minutes into proofing.
Bake for 40 min
love this recipe. Thank you steve!
irreview k
...and here it is for the other 90% of the world, which uses metric measurements:
5.75 dl flour (circa 720 g)
1 and a quarter tsp yeast
1 and a half tsp salt
3.75 dl warm water
Mix all dry ingredients, then water in a warm mixing bowl.
Let proof in an oven light oven for 90 min.
Pull out and mix with wooden spoon. Knead out gases. Mix thoroughly.
Cover with towel and proof for 30 minutes.
Preheat oven to 200, fifteen minutes into proofing.
Bake for 40 min
Dried yeast is difficult to come by where I live, so instead I use 25 g fresh yeast dissolved in the water. Mind the temperature!
And to ward off comments from pedants: Yes, I have rounded the converted numbers to make measurements easier. The man said it was a forgiving recipe.
NO! MIX THE WET INGREDIENTS FIRST!
irreview thank you for taking the time to write out the recipe! I appreciate your kindness.
Do you need to seeds? Can that load be just plain
Hi Steve, I have always been intimidated by bread making failure. Today, I made your turbo bread recipe. WOW! The bread came out perfect! My son, recently grad from pastry school in Manhattan was severely sceptical of a no knead bread. He is now sitting in the kitchen with me, eating fresh hread with home made butter. The two of us grinning like idiots. Fresh bread for the holidays!!!! Thanks very much for posting this. Gonna try your other recipes now.
+ponkkaa You and your son might enjoy reading the "History of No-Knead Bread" on my website nokneadbreadcentral.com/ . It's short and has recipes that are several hundred years old. Steve
@@artisanbreadwithsteve your website is not working
@@TheKrazysinner strange, I just clicked the link and it worked fine for me. Maybe it's been fixed since you tried. If you do see my comment and want to try it again it should work for you just fine like it did for me 😁 Good luck with your bread and God bless 🕊️🙏🕯️❤️
@@babygrandma8654 thank you, yes its working now. God bless.
@@artisanbreadwithsteve Hi Steve, how can I turn this into a multi grain bread? Thanks!
Steve, this is probably the best bread I made so far, even better then the dutch oven version! Beautifully round, crispy on the outside, fluffy and light on the inside! The extra plus, no waiting overnight...it actually had a better rise then the overnight method. Sticking with this one for sure! Thanks Steve!!
Thank you Steve for this wonderful recipe. I finally bought my glass mixing bowl and I made this bread last night with whole wheat flour that I ground the wheat berries in my Blendtec first. It came out so wonderful! Great crust and light and soft on the inside. I used 3 1/4 cups of my whole-grain flour with the rest of it being white flour and it came out amazing. I didn't have a skillet so I used a pottery pie dish I bought at Old Sturbridge Village and it worked fine! I am so happy to have found you and to be baking hands free bread. I have arthritis in my hands and mid back issues so standing around and doing a lot of kitchen work is not great for me and I love to cook. To find bread recipes that I can do quickly and easily and let mother nature do all the kneading is outstanding. Thank you again. I bought your book on Kindle and I look forward to making lots more of your wonderful recipes!
I love watching your videos You are the Bob Ross of Bread Making. thanks so much for the instruction. You're the man!!!
hahaha!! That is too perfect...he IS the Bob Ross of bread making!
Martin Wedderien Who the hell is Bob Ross?
@@brit1066 you can't be serious? search his name on youtube. he is a famous long passed away painter everyone loved.
TheKrazysinner EVERYONE LOVED!
Apparently NOT.
@@oldedwardian1778 you know damn well when I said everyone loved it meant those who know of him, duh.
Made my first bread last weekend and LOVED it. Now adding cheese, sun dried tomato's and green onion. Every one can not believe how easy this was. Thank you. Enjoying all your videos.
I've never baked bread before, followed your instructions to the letter, it came out perfectly. Many thanks.
I can now bake bread! This was SO easy, thank you Steve.
My housemates were suspicious when I said I would make no-knead bread, now they keep asking me to make more. So good :)
Hi, I found this recipe a couple months ago and ever since, I've been making it bi-weekly. I use whole wheat bread flour since the store didn't have regular at the time but the recipe works just perfectly. I haven't had any need to buy any bread from the store since.
Thanks for this awesome and simple recipe!
Great video, so helpful and no background music which drives you mad while you’re concentrating on the bread making. Thanks Steve.
55 years old and have never baked in my life until today. This bread is great!
A little hint: Add (depending on size of the loaf) one or two table spoons of honey to the dough. It preserves the moisture inside the bread and it dries out less fast ;-)
Thanks...Iam Vegan can I use maple syrup?
@@lydiapetra1211It has fructose so it should work technically the same, give it a try
You are the Bob Ross of bread baking.
Thank you -- very well explained and presented. Many a UA-camr could learn a LOT regarding your ability to cover the essentials thoroughly without extraneous details; and getting right down to business. Also, good lighting, camera work, and excellent sound. Good JOB!
Bake with Jack could learn, calm down, you are baking bread, not watching a sports match.
Carl Street you never said a truer word, I hate background music it interferes with listening to instructions and Steve wisely doesn’t use it. First prize for this video.
Note to self: one small 0.25 oz packet of yeast is equal to 2.5 tsp. Therefore, one packet should be exactly enough to make this recipe twice.
Thanks so much for this recipe... anxious to try it! Haven't seen a post from you in 6 months give or take, Steve & praying you are well. God bless!
No-Knead “Turbo” Bread in a Skillet [Recipe by artisanbreadwithstev]
13 oz warm water in warmed mixing bowl [3.84 dL]
1+ 1/2 tsp salt [8.535g]
1+ 1/4 tsp instant yeast [3.89g] [a 0.25 oz packet is 2+1/2 tsp, so use half the pkt]
3+ 1/2 C Bread flour [476g]
Add salt, yeast, & flour to water in warmed mixing bowl & stir w/ plastic spoon handle to mix thoroughly, then tumble to incorporate any unmixed ingredients.
[Steve instructs to cover bowl w/ plastic wrap during 1st proof in another video.]
Let proof 90 min at slightly above room temp in draft-free location (can place in OFF oven w/ oven light left on; oven bulb will create ~80F/26.7C temp environment).
Spray skillet with non-stick spray.
After 90 minutes, Remove bowl from proofing location & remove plastic wrap.
Stir dough just a few turns w/ mixing-spoon-handle to release the gases, as well as pull & stretch the dough.
Can then sprinkle a tiny bit of flour on dough-ball & roll to coat, to make it easier to handle, then dump dough into pre-sprayed skillet.
For 2nd proof, cover dough in skillet with towel & proof for 30 minutes.
Place oven rack in the middle oven-position if using uncovered baking vessel, & preheat oven in enough time for it to reach 400F [204.4C] by the time 2nd proofing is done.
Preheat oven to 400F [204.4C].
After 30-minute 2nd proof, remove towel, place skillet in oven on middle rack, & Bake for 40 min
(***** IF using COVERED baking VESSEL (ie Dutch oven), move rack to LOWER 3rd of oven & preheat to 450F[232.2C]; bake 30 minutes w/ lid on, then 3 to 15 min w/ lid off to develop the crust.)
[1.23.2021]
Thanks!!
Thanks!
Thanks. I love this recipe. made it once and am making it again today. Very good clear instructions. and by the way I did not use seeds. I like them but am out. It tasted great with just good Old Butter. Day old I served it under stew. This recipe is a blessing to me. May you also be Blessed Sir.
I made the No Knead Bread in the Skillet, it was very good. Also I made the Turbo No Knead bread in 2 hours in a loaf pan. It is delicious, then I made a Whole Wheat Loaf. You are very good teacher, taught me how to make bread
I've now made this bread about 5 times, each time it is absolutely perfect and wonderfully delicious!! Thank you Steve! Give it a try, you won't be disappointed!!
WOW. Thanks. I'm an "old guy" and just starting "in the kitchen." This will be great. I'll make it for sure. I live in a remote part of the world and this will bring a touch of America to my home.
Just made this recipe this evening. my first homemade bread since the 70s. excellent result. absurdly simple. family loved it.
Mike Bauer
Thank you for this. I did something today that I can feel good about, plus I get to enjoy fresh bread. And now I'm encouraged to add this to my life and to try your other offerings. I love fresh bread so much.
Because I didn't have any sunlight... is use the "oven light" method for first proofing. Second proofing was on the countertop. Steve
I have made your bread 3 times now oven on the lowest setting dough on top but I use apple juice & honey ( 12 oz apple & 2 oz honey ) instead of water my mother has made bread all her life & swears mine is better. thanks steve for making a great video
erepsekahs
sorry, that was an error, yr user id was automatically set hp screen is a little sensitive.
anyway, I did want to voice my opinion on using gas oven. its a fact that using gas to bake is much cheaper than using electric to bake. imagine 1 whole hour of knowing that yr electric meter turning so fast...but nevertheless, i will still bake using electric oven. i can't help feeling that "what if" due to heat, some oven parts malfunction and causing gas explosion. unlike electric oven, it something happens, e electric distribution box will just trip. gas cooking is recommended for cooking methods where it requires you to be on constant watch. unlike baking, once set, most ppl will just go and do other tbings, some ppl i know even goes out for the whole hour till the baking is done.
maltese
I have heard of a few gas oven explosions, one caused the collapse of a block of apartments.
Your bread making techniques have changed my life. I hate cooking but love making your breads. Thanks so much - your voice is so soothing, kind sounding and so encouraging!
I say well done Sir. No BS about Sea salt or organic or "No TAP water" this or that. I worked in a bakery and we used regular salt and regular water. I still bake at home. No expensive fancy $200 dutch ovens or cloches at home. When I bake bread I use a deep aluminum pot and a cover.
Yeah, because nothing like adding flouride, 450 parts per millionth contaminants, chlorine, chloride, lead, copper, and other junk to the recipet.
@@-kepha8828 Some good points but you forgot to mention the poisonous aluminium as well. NEVER cook or let aluminium touch food!
Sir, you are amazing. I love you. Even if someone didn’t know how to make bread, your narrative description is better than any printed recipe. It saves me time on researching the methods, jargon and the how-to. Simple!
this is so cool and I think your teaching method is fantastic. would have liked to seen you slice into it to observe the crumb etc. I'm now having to bake bread in the oven of a 5th wheel trailer. I can no longer use my to large for this oven cast iron Dutch oven. I do have great cast iron skillet. I have had temperature issues in this little oven as well. has taken some joy if bread baking away, but not enough to give up. I adore sourdough as well. thank-you for sharing your talent. very much appreciated. going to check out your books
You are a truly gifted teacher. I have begun my baking bread journey and love it with my heart and soul. I find your videos easy to follow and your voice is calm and keeps me from getting nervous. Every recipe I have made under your direction has come out perfectly. I have a Mac Air computer that I prop up in my kitchen and follow you with focused attention. Again, thank you.
loved your video. I am going to do this today. sorry you don't have any sun. I wish the sun would go away for a while so that I could turn on the oven. :) Florida.thank you! CB
I tried your recipe, and it came out great. Not out of the oven for more than an hour, and half of it’s already been eaten. Thank you.
I always make your regular no-knead bread. I have a bowl that was left overnight and should be almost ready to bake right now :) I must try this 2.5 hour method sometime. Maybe try Mike Horsley's apple juice and honey method just for fun :) Thanks Steve for another great video!
2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
thought presentation was excellent but wished you cut the loaf.....wanted to see inside....
My thoughts as well.
Same here. He should have cut it open.
Or at least thumped the bottom😊
I wanted the same thing.
It's too hot to cut. It should cool first. As for tapping the bottom it wouldn't sound right
This is the only recipe that showed me how to make bread. Easy, concise, first bread I made. I'm rewatching after 2 years experimenting, I've made softer bread but this bread is SO good! I felt joy rewatching it...thank you!!
Hi Steve! I just finished baking your turbo bread! However, it was late when I started the bread so I just went to sleep with the bread in the oven and the pilot light. The bread came out perfect and very fluffy with your recipe! Also put some sesame seeds on using your rolling method. Now I am enjoying the bread with some fig butter!
+dychui Do you mean you baked the bread the next day?
+stefanos2691 Hi Stefanos! Well, now that I think about it, it was date butter! Not fig. I took the dates and soaked them in water for 20 minutes. Then I sauteed them for a while until they were very soft. Then I added them to butter! Date butter :)
Wow what a great idea...I have some dates that were tough when I bought them. I will use them this way.
Fig butter. Bet that's good. Where on Earth do u find that?
@@Mmm...yummymummy if I understood his other comment (above) he made this butter himself. (I'm assuming it's a male based on the picture so if I'm incorrect I do wholeheartedly apologize)
I made the "Turbo" Bread today. In the past I have made your other breads, proofing 12 to 24 hrs. The "Turbo" bread was fast and so delicious but all of your recipes are absolutely delicious. It's hard not to eat the whole loaf in a day. My granddaughters love it too. Thanks for sharing!
You should have cut it open to show what kind of crumb you are getting.
thzzzt we missed that presious moment
Cut bread after 12 hours to allow crumb to settle.
12 hours, whaaaat? I don't want to wait 12 hours to eat bread I just baked, I wanna eat it within 10-30 minutes!
But that wouldn't be hands free bread.
@@JP-qz9uz At least wait an hour
I made this bread this evening for the first time. Everyone in the family loved it! Thank you and I will be trying out more of your recipes!
Your the best. Great info super results.Wonderful way to lower stress. Well done.
Wonderful
@@BarbaraClauser You single Barbara?
Hi Steve, Just a big THANK YOU from me - I have made turbo bread now for over 6 months and I do not buy bread any more. Although my main flour remains organic bread flour, I have also added other flours, like 7-grain, quinoa, rye, oat bran... in smaller quantities. To 'spiffy' things up I may use different seeds (chia, sesame, sunflower, flax, pumpkin) just to vary taste and nutrition. Each loaf - I use a loaf tin - has been perfect. Thank you so much for introducing me to this method.
I would suggest that if you are going to make bread and garnish with sesame seeds, that you either find a bulk food seller that sells by the pound, or a local store that has bulk dispensing bins. You DO NOT want to buy sesame seeds in those little glass bottles in the grocery store that are $6.00 for 3 Tbsp. of seeds. White sesame seeds I purchased a week ago cost me $2.60 a pound from a bulk bin at a local grocery store in So California. Buying bulk allowed me to buy a random amount of 8 ounces for $1.30 as I shop there often and can easily refill my dedicated storage jar.They keep well and can be used in other cooking recipes and are particularly important in many Asian dishes. They add color, texture, a tiny bit of flavor, and are high in calcium. I also would never think about searing a beautiful piece of Ahi (tuna) without them.You can also grind them up and you have Tahini or sesame butter, also used in many recipes.
As soon as I saw your video I knew that I had to make it--immediately. The dough rose just as expected. The bread bulk set/proofed in my kitchen, which was about 74 degrees. And, the crust was lightly golden brown and the crumb moist and very tasty! Thanks for the great video and recipe! NOTE: I used a standard bread pan instead of a skillet.
excellent tutorial. Great job
This is a very nice concise video. Not a second is wasted and I learned a lot. Thank you for saving me from shelling out $159.00 (import tax included) for a cast iron Dutch oven just so I can try to bake bread on it.
+ It looks yum. But you should have sliced it open. That's the most important part of the demo!
I've been enjoying so many of your no knead bread throughout the pandemic. Even my friend who has been an avid baker likes your videos because your instructions are so simple. Thank you for great videos!
Interesting video Steve, I'm going to try making some. Looks tasty, I love freshly-baked bread...
Hi Steve! I love your videos, I think they’re helpful and I really like how calm and thorough you are. 🙂
Hi Steve. Just one question. Is the no- knead turbo bread as flavorful as the no- knead white bread? I only ask because it is not proofed as long. By the way, I have baked the white, raisin and cheddar cheese breads with great success. Thank you for introducing me to the no- knead method of baking bread.
In my side-by-side tests... no one has been able to tell the difference. Just proof in a "warm" draft-free environment and I think you'll love it. Steve
I used this recipe and technique and it worked perfectly. Just as easy as using a bread machine and tasted better and looked better!
Thanks for the excellent demonstration. Would this work with whole wheat flour?
Yes, you may want to watch "Easy Whole Wheat Bread Baked in a Skillet… “hands-free” technique… no kneading…". Steve
U should tell peepl they can knead it if they like , just use more yeast and only let rise an hour. That makes finer crumb bread .
This is the recipe that I used for my first bread making experience and it's foolproof and delish every time. It's a winner with everyone who tries it. Thank you!
can put cold water or ice into a hot pan and let the steam brown it further.
I agree with Judy! This is excellent - right to the point, crystal-clear, concise, pleasant voice and no time-wasting gabble! I've already subscribed and look forward to learning more about easy, 'no-knead' bread baking from this highly professional source! Thanks!
my grand daughter and I made this bread today. very easy and looks lovely. letting cool before cutting. we are really looking forward to the eating part. thank-you very much
Sounds great for both of you !
Just put the dough into my oven for the 1.5hr first proofing. Never made bread before, this is my very first attempt. Thanks for the suggested process!
WARNING! Never preheat you bowl in microvawe empty. Always put in +- 50ml of water, otherwise you can damage wheeled ring under the rotating plate and the magnetron too.
Robert Chutney how does the microwave know whether there's water in the bowl or not?
The Water absorbes microwaves very good. A empty glass bowl not. So a huge amount will not be absorbed by the bowl and heats instead the parts of the microwave and can destroy it. This is very basic and should be known by everybody who owns a microwave....
Thank you for your knowledge...I did not know this.
Depends on your microwave. I have a combi oven and mic with no rotating parts. Also the length of time involved is negligible.
Warning ... Never use a microwave.. Radiating your food and yourself is a very bad idea. Same with cell phones. Ever notice how the. Xray tech leaves the room after covering your vital organs with lead??
I had some downtime in the restaurant I work at tonight and I decided to make up a loaf of bread using this method. I will admit this was my first ever attempt at making bread from scratch, and I have to say it turned out wonderful! I brought it home and my roommates have already ate almost half of it. I had access to bread pans so I made it in a sandwich loaf. Next time I will try the "Poor Man's Dutch Oven" method.
Amazingggggggggggg thank you
Steve, thank you so very much for your video and recipe. When I first watched your video, I commented that it might be my new 'go-to' bread recipe....little did I know then that it would be more than that! I have been making this recipe when we have guests which has led to having 'bread making class' the following morning for the pre-teens. The first lad was so thrilled that he made and entered it in at his 4H community fair. It took 2nd Prize! I posted pics on FB of the loaves my Grandsons made this morning. The response received from our friends was amazing. So I ensured they knew where to look for your video and asked they post and comment. Thank you Steve!
Short and sweet instructions. Made it and it is delicious. Problem is, I can't stop eating it.
I make this super simple bread about once a week.. the crust is perfectly flakey and the center is stretchy and flavorful like it is fresh from a bakery. Thank you for introducing me to this It is my favorite food now.
Steve...what size was the skillet you used?
It's a 10" skillet. Steve
Hello just tried this recipe yesterday. Top notch,love. We are currently living an off grid life style and the simplicity of your dough making style is perfect for us. Thanks.
dang, he has some temperature resistant hands, didn't he just grab the bread straight out o a 400° skillet?
Dave Klebt
@
My husband loves your show and Im the one that makes dinner. He even went to the grocery store bought me the supplies. thank you
I LOVE this video. Thank you. It is so clear and concise. I am new to bread making and cannot wait to try this. You are an awesome instructor.
Thank you for sharing. I had to proof the (oldish) yeast and added some sugar. Then when I added the flour, I goofed and added the yeast again. Then I reduced the first rise (all that yeast!) and extended the second AND set the oven at 425 instead of 400. Despite all that, the loaf was light and tender and DH was pleased. I did put some butter on at the end to make the crust softer. We ate half for dinner and I'll be making it again this week, correctly. So forgiving and great for lots of different additions.
Thank you Steve for your amazing no knead artisan bread recipes. I tried the turbo bread method and it turned out perfect. I have tried to make bread before and never turned out until now. Thank you so much again for those recipes and for being so concise and to the point. I’ve been watching all of your videos on making bread and I have learned a lot. Merry Christmas to you and your loved ones.
Frank
Seattle, WA
Hi Steve, I just wanted to officially thank you for doing your videos. It’s been extremely helpful especially going through this Covid virus. Thank you so much.
My 12 yr old daughter and I tried this idea and it was amazing the results! So happy to do something together at this time.
Finally picked up a clear glass bowl today and am trying my first loaf! It's rising in the oven-light method now. This time, I'm going to bake it in a Pampered Chef Rock Crock. I remember you said in one of your videos no knead bread can be baked in any type of vessel :) Thanks so much for the instruction. So far so good!
I make this twice a week. Recently i added minced fresh rosemary to the dough. Oh God. So amazing
I followed so many recipes, none of them seem to work right. Except for this one. Super easy and I got a decent bread. I never expected that. I couldn't get it done right at first because I didn't had the right measuring tools. I found out a restaurant supply store had that cup/teaspoon/tablespoon system that I could purchase. Now I got bread that looks and tastes like bread :)
You are a brilliant baker Steve. Now I can bake even without a Dutch oven. Thanks Steve. God bless you
Just made this to go with my sausage lentil soup and it was fabulous. I don't think I will ever make the no knead bread that takes 18 hours again. Thank you for the awesome recipe.
We have used this recipe which we rise in our sauna --we call it sauna bread-- all his recipes are outstanding!!!!
Thanks for the very simple and concise recipes. Thanks to your bread recipes I have overcome my fear of bread baking..I always thought there was method that for for some reason I just could't quite get. These have turned out quite well for me including the hard crust Italian bread made in the Dutch oven. Thanks again..restored my confidence in bread making.
My nephew and I made this Saturday. It was amazing
Iv seen many tutorials and Steve’s method of communicating instructions is really precise!
Great tutorial Steve!
Shanks for sharing that knowledge. You’re a gem!
This is the most soothing video on the entire internet. Thank you!
YOU ARE AWESOMENESS!! :D made it this way and it was outstandingly delish! after having tried it 3 unsucessful times, a whole-heart appreciation for your love to bread and sharing the same with others.
I was worried about continuing to make bread after many hand surgeries. We cannot afford a stand mixer with a dough hook. The no knead methods you show work great.
Well here it is 2020 and were in the middle of a Pandemic and Im down to 2 pieces of bread and no Dutch oven but I do have a cast iron skillet. Ive found your video and saved it in my favorites Im looking forward to many more rustic loafs of bread even with sesame seeds thanks.
THANK YOU!! I made this today and my family loves it. Super easy and now my 13yo son wants to make a loaf. I think I am going to have him do the beer bread. This was my 1st time ever trying to make bread.
I made this tonight and it came out fantastic. The only changes were that I used active dry yeast that I proofed for 10 minutes with 1 1/4 tsp sugar and the 13 oz warm water, then added the flour and salt, and I substituted 1 cup of whole wheat flour for white. I let it rest for about 15-30 minutes before slicing and had a beautiful crumb. I love baking with cast iron!
My first time baking bread....
New activity during this pandemic.
This was an easy to follow video .
I am proud of myself.!!
Tasted great!
Thank you...
Will be looking,into the books..
This recipe was so easy to follow because Steve is so clear and concise with his how-to. It was perfectly delicious! This has become my go-to recipe for easy, quick and delicious bread! Thank you!
Just put the loaf in the oven. Fingers crossed. My Mum used to make 12 loaves every Monday when I was a child. I used to watch her and wonder where she got all the strength to knead for so long. I have tried it now but it is just too much for me. I am in my 70s so really looking forward to home made bread fresh from the oven. Thanks for the video.
You have a lovely calm voice. and look no doughy messy hands ! Thank you.
Thanks for this excellent bread video! Your instructions are detailed and so easy to follow.
I gave up on making bread yrs ago because, on the second rising, the bread always collapsed. Then I bought a bread machine, but I always wanted to make bread from scratch.
All of this has changed since discovering your video:) I made this bread last night and it was a hit in our house! It's absolutely delicious! Much better than bread from a bread machine! I love the idea of baking it in the skillet. Followed your tip and let the bread rise in the oven with the light on. I had no problem with getting the bread to rise! Yay, I am so excited that I can now make bread from scratch. Goodbye bread machine LOL. Thanks again for this great video:)
I hate supermarkets bread always leaves me feeling bloated, so I'm gonna try your recipe also your easy to listen too you get to the point, thanks for the upload.
Get bakery bread. That commercial crap is horrid. I avoid getting anywhere near that isle. Smells awful.
The BEST and the EASIEST EVER I made! A sure WINNER! I made yesterday and it's all gone, so I'm making it again today with added raisins. Thank you so much for sharing this. ❤😃
Thanks for the very quick and informative video. Your voice is perfect. I could listen to you all day.
Just baked my first loaf of home made bread with this guide. Very useful and easy, the bread is beautiful and delicious. Thanks!
I have never made Artisan Bread before. This was great. Your videos are direct and to the point thank you.
Made this bread the second time and it came out perfect again, so easy and fast.
Thanks so much for sharing 😋😊