Share your creations with me by tagging @momsdish on Facebook and Instagram! If you don't have a Dutch Oven, we have a recipe using the standard oven - ua-cam.com/video/BD5SMt3lRMA/v-deo.html
I watch dozens of videos a week and this is one of the most enjoyable that I've EVER seen. My bread flour came today so I'm going to try your technique tomorrow.
I started this recipe yesterday and baked it today and it was wonderful! Disclaimer: I didn't have Bob's Red Mill flour on hand so I used a combination of Pillsbury all purpose and bread flour and it was still amazing. I wasn't sure if it would turn out as the initial dough was drier than I felt it should be but you were right--it turned soft, sticky and bubbly overnight and baked up high and crusty. Thank you for sharing. 😄
My grandmother use to kneed dough until it was too stuff to kneed, let it rest 10 minutes then kneed again. Kneed every 10 minutes for 1 hour. This makes a very different bread no giant air bubbles in the finished bread. Dough rises higher up making a larger loaf of bread. There is also a trick where you put dough in a 250° f oven 15 minutes then turn up the heat to 400° for 15 minutes this makes dough rise up higher too. Warm oven lets dough rise before crust gets too hard for bread to rise more. There is another cool trick brush bread with baking soda water bake at 450°f until crush turns very dark crispy brown color. About 1/4 cup water with 1 tsp baking soda. The more baking soda in the water the darker bread gets. I love to bake bread especially in winter.
Here's a whole wheat recipe we have: momsdish.com/recipe/590/5-minute-flax-wheat-bread#jump-to-recipe In the ingredient list, you can click on the yeast and it will take you to the one I use. :)
My husband bought me a big Dutch oven just for making bread in. Needless to say, I tried and failed with sourdough starters and have yet to even use it as it has been sitting on my stove for months. Now I have found the perfect fail proof recipe so I can use it! Thank you so much. I plan on making a few loaves of bread for my family for Chistmas! Grazie! So glad I just found you 💜 Happy Holidays!
Natalya; I woke up to the notification for your new video. Thoroughly enjoyed watching and listening to you teach how to make this awesome looking, EASY bread! Can’t wait to try it my kids will love you for it. You two are so cute and funny. Your Husband has a great sense of humor. Home to see camera B again soon. Thanks so much!
Hey dear, this literally made my day. I read your comments out loud to Tim and he was so happy. I am trying to convince him to show up more often and I think your comment convinced him. :)
@@momsdish helleuu fromSingapore. :) Dunno where I had gone wrong, the bread I made ddnt turn out like yours.😣 I had used Canadian strong bread flour (14.9% protein) the bread ddnt rise much and the crumb was heavy. Any advice?… will try again tomorrow.👌🏼Thank you in advance.
Could you tell me where you bought your black dutch oven with gold handle ?? What brand name is it ?? I was looking on line to buy one but I could not find it ...Any sugestions ? Thank you .
Hello from the UK! We can't get either of your recommended flour. Over here we generally have plain flour (all purpose) or strong bread flour which has higher protein amount. What would you recommend I use please?
I think in Uk the flour is very different in quality, you can use all purpose flour for this recipe. I think you do have to play around with constancy but this recipe is very forgiving.
can you swap ordinary (cake or bread) flour with any darker (and heavier) version, like rye, spelta or buckwheat? In what proportions? Does it still need 3 cups of ANY of them?
Lose the parchment paper. No need to use it. You're just preventing yourself from making a better loaf of crusty bread. The bread should not stick to the dutch oven when its finished. If you're having trouble figuring out how to drop the bread in the dutch oven, simply get a circular banneton (every bread maker should have one). Just flip the banneton over when the dough raises, right into the smoking hot dutch oven. Quickly take a knife, make your markings on the bread and plop it into the oven. Easy.
Looks great! Thank you for sharing this recipe. Quick question. Is this recipe considered a sourdough because of the long original fermentation time or does it taste like regular white bread after baking? I dont care much for sourdough.
I can't believe my eyes that the baker poured the salt right on top of the yeast!!! I've just watched about six other videos for no-knead bread, all of which make a point that you should NEVER do that, but should put the salt and the yeast on separate sides of the bowl of flour and mix them in separately before blending them all together. The point everyone made was that the salt will kill the yeast. Since this recipe is pretty much the same as the others, I don't know what to believe.
Hey Nicola, this might be some sort of science I never knew about baking. You saw the outcome of the bread, it comes out perfect every time. We have made this recipe thousands times.
Salt could kill the yeast but if the yeast is dry and inactive I doubt it would do anything to it. If you mix inactive yeast in salty water though, that's another matter.
@@momsdish Gold Mills wheat flour "for bread". But I think I figured it out, pulling and folding it in the container every 30 min x 2 hours. That´s supposed to build structure. Otherwise, it will be a chicken pie
@@momsdish Thanks for your reply. I didn't mean to be rude, but your video showed you playing very loose with those quantities and I really couldn't figure out the actual measurements you used in that particular bake. Also, I watch UA-cam videos on my TV via the Kodi UA-cam addon which eliminates ads, but unfortunately also makes it hard for me to read the description in any detail. I opened this video on my laptop now so I can see the recipe Ok and I'll try it with those quantities. Thanks.
No, I totally get it. We share the same video on our Facebook, Instagram and blog so it makes it easier to include it in the notes. Thanks for the feedback
When I measure in metric - 375g flour and 355g water (as shown on your site) - I get a very thin, runny dough, and no wonder cause it’s 94.7% hydration :) . Please fix your recipe. It’s obviously not correct in metric!
Share your creations with me by tagging @momsdish on Facebook and Instagram!
If you don't have a Dutch Oven, we have a recipe using the standard oven - ua-cam.com/video/BD5SMt3lRMA/v-deo.html
Also, we have No knead cinnamon rolls- if you have a sweet tooth craving. :) momsdish.com/recipe/96/no-knead-cinnamon-rolls
Hmm i love this recipe
Got a question...where are you from..I hear a nice accent.
What size is your Dutch oven?
Hi, the one I use in the recipe is 5.5 quarts. I have all the products linked in the video description.
I watch dozens of videos a week and this is one of the most enjoyable that I've EVER seen. My bread flour came today so I'm going to try your technique tomorrow.
Oh you made me smiles! We will be back with more videos next month.
I started this recipe yesterday and baked it today and it was wonderful! Disclaimer: I didn't have Bob's Red Mill flour on hand so I used a combination of Pillsbury all purpose and bread flour and it was still amazing. I wasn't sure if it would turn out as the initial dough was drier than I felt it should be but you were right--it turned soft, sticky and bubbly overnight and baked up high and crusty. Thank you for sharing. 😄
Thank you for sharing a detailed feedback. It really helps.
My grandmother use to kneed dough until it was too stuff to kneed, let it rest 10 minutes then kneed again. Kneed every 10 minutes for 1 hour. This makes a very different bread no giant air bubbles in the finished bread. Dough rises higher up making a larger loaf of bread. There is also a trick where you put dough in a 250° f oven 15 minutes then turn up the heat to 400° for 15 minutes this makes dough rise up higher too. Warm oven lets dough rise before crust gets too hard for bread to rise more. There is another cool trick brush bread with baking soda water bake at 450°f until crush turns very dark crispy brown color. About 1/4 cup water with 1 tsp baking soda. The more baking soda in the water the darker bread gets. I love to bake bread especially in winter.
Thank you for sharing all of these neat bread tips!
Really amazing ,excellant ,thank you 👌👌👍👍😋😋
Thank you!
This is my very first time of trying sourdough from start to finish.. Thank you
I would love to hear how it goes. I hear from a lot of my friends that this is the easiest way to make the sourdough.
So easy, I made it and I love it! Thank you for sharing!
You are so welcome!
Is there any adjustment you would make to the recipe to make whole wheat bread? Also, any specific brand of yeast you recommend?
Here's a whole wheat recipe we have: momsdish.com/recipe/590/5-minute-flax-wheat-bread#jump-to-recipe In the ingredient list, you can click on the yeast and it will take you to the one I use. :)
My husband bought me a big Dutch oven just for making bread in. Needless to say, I tried and failed with sourdough starters and have yet to even use it as it has been sitting on my stove for months. Now I have found the perfect fail proof recipe so I can use it! Thank you so much. I plan on making a few loaves of bread for my family for Chistmas! Grazie! So glad I just found you 💜 Happy Holidays!
Oh this comment made me smile :) You will love it and the more you experiment the better it will get!
@Momsdish I can't wait! As soon as I am finished with all my macrame Christmas orders I will be a baker next lol thank you 😊
What is the temperature on your counter for the overnight proofing
Kitchen is usually around 70.
good video, thanks for sharing your mom secrets i will try to do following this video. Thanks a lot.
I hope you love it!
Hello, Did you let the dough set out on the counter overnight or in the frig? Thanks
Hi dear, I leave it on the counter. Enjoy, its such a great bread recipe. :)
Thank you Natalya! You're an angel and I love your channel. Great recipes.
I love that she’s not using a scale! Most home cooks don’t have one.
Thank you! Finally someone that understands me not using a scale :)
Your awesome. I like how clean and neat your kitchen/setting is.
Thank you, thats the only way I can function :)
@@momsdish I can relate. 😊
just made this dough. will be baking tomorrow i’ll let you know how it turns out i put garlic powder in mine 🥖 hope it turns out good
Keep me posted!
Natalya;
I woke up to the notification for your new video. Thoroughly enjoyed watching and listening to you teach how to make this awesome looking, EASY bread! Can’t wait to try it my kids will love you for it. You two are so cute and funny. Your Husband has a great sense of humor. Home to see camera B again soon. Thanks so much!
Hey dear, this literally made my day. I read your comments out loud to Tim and he was so happy. I am trying to convince him to show up more often and I think your comment convinced him. :)
Hi, love your video.. may i ask, do you do the 24 hour proofing at room temperature.. and what kind of yeast did you use? thank you in advance.
We typically use active dry yeast but sometimes we use instant. Either one will work. Keep the dough at a room temperature.
@@momsdish helleuu fromSingapore. :)
Dunno where I had gone wrong, the bread I made ddnt turn out like yours.😣
I had used Canadian strong bread flour (14.9% protein) the bread ddnt rise much and the crumb was heavy.
Any advice?… will try again tomorrow.👌🏼Thank you in advance.
Hello and good afternoon. Thank you for your video and i followed your recipe. Happy here i baked it right. 💖💖💖
Thats awesome, glad it worked well for you.
Nothing can beat homemade bread !!
I totally agree!
Could you tell me where you bought your black dutch oven with gold handle ?? What brand name is it ??
I was looking on line to buy one but I could not find it ...Any sugestions ?
Thank you .
She said Target
Its from Target but its old. I haven't seen it for a while.
@@momsdish sorry auto text how funny. How large is that? Is that a 5qt
Hello from the UK! We can't get either of your recommended flour. Over here we generally have plain flour (all purpose) or strong bread flour which has higher protein amount. What would you recommend I use please?
I think in Uk the flour is very different in quality, you can use all purpose flour for this recipe. I think you do have to play around with constancy but this recipe is very forgiving.
Hi. What temperature do you set the oven at when baking?
I bake at 425F
"Obsessed" hahaha.. Looks beautiful. Thank you!
Awesome! Good to hear.
Wonderful 😅
Thank you! :)
Love this! Will try to make this! You really are nailing your videos 👏🏻
Wow, you are so sweet! Made my day!
Thankyou i watched this and i made this the tasedso yummy
Glad you liked it
Thank you!!! Love it!!!🥰😍🤩
You’re welcome 😊 good to hear
Where can I get a spatula like the one that you use?
amzn.to/2yw1BIT Here is the link!
Looks incredible!
Thank you Angela. Hope you get to try it.
Thank you for the great recipe
Hope you enjoy! Thanks for a sweet comment!
Do you have a version for dill onion bread using a dutch oven?
Nancy, that sounds so good. I haven't tried it.
What a beautiful childhood 😀
Thank you!
Hi, what size is the dutch oven?
Hey, I usually use a 7 quart, but anything 5-8 quarts will work.
Fun and delicious! Beautiful Ukrainian towel. Where did you get it from?
Hey, my cousin sent it over to me from Ukraine. :)
Can someone tell me the brand of the dutch oven pot ,I don't found it 😕
I believe this one was from target, but it's not longer in stock.
En Mexico lo conocemos como ( pan blanco o bolillo).
Esta genial la receta mil gracias un abrazo.
Aparte eres la mujer perfecta.🙂
Thank you Juan.
Ever heard of a 'starter? Once I maked the recipe, if I save a small amount of dough, can it be used as a starter for next loaf?
I have not tried that yet but I would love to hear more about experience with starter. Thanks
What brand of Canadian flour?
They all are similar, I tried several different brands. It has higher protein.
Did you put it in the fridge? Or just leave it on the counter?
You mean the dough? I leave it on the counter.
can you swap ordinary (cake or bread) flour with any darker (and heavier) version, like rye, spelta or buckwheat? In what proportions? Does it still need 3 cups of ANY of them?
I havent tried doing this, if you do, please share about your experience.
Bread looks great. Where did you buy the blue spatula?
The spatula is made by GIR. Sold on amazon, here is a link: amzn.to/36prp6V
Is that 24 hour/overnight rest in the fridge or at room temperature?
Hey, it would be at room temperature! Enjoy
Hello I did the bread very good the only problem was the bottom of the bread was hard can you tell me why 😊
Hey Rosie! I'm not sure why, the bread will have a crust but it shouldn't be SO hard. Did you bake your bread on the center rack in the oven?
Love the Dutch oven you used-what is the brand?
That one is from Target. :) thanks
Can you please said the brand 🙏
I did look on target, they don't have it
Can we use bread floor instead
Yes, it will work in this recipe.
Lose the parchment paper. No need to use it. You're just preventing yourself from making a better loaf of crusty bread. The bread should not stick to the dutch oven when its finished. If you're having trouble figuring out how to drop the bread in the dutch oven, simply get a circular banneton (every bread maker should have one). Just flip the banneton over when the dough raises, right into the smoking hot dutch oven. Quickly take a knife, make your markings on the bread and plop it into the oven. Easy.
Jim, so many great tips. I will try your method. I really appreciate it!
What size is your Dutch oven?
I use 5 QT
@@momsdish
Thank you
Looks great! Thank you for sharing this recipe. Quick question. Is this recipe considered a sourdough because of the long original fermentation time or does it taste like regular white bread after baking? I dont care much for sourdough.
Hey Erik, this bread doesn't have the sourdough flavor. Texture is similar but flavor is different.
Can this be made gluten free
Not sure, we havent tried it!
Quart size of Dutch oven please..
Hey, 5QT will work great for this recipe. Enjoy!
@@momsdish Thank you.
Удивительно...спасибо😀
Spasibo :)
You sure are amazing! This bread looks beautiful. I need to try it. Love your accent too. 😍
Thank you so much 🤗
@@momsdish Tried this recipe today and it was amazing. Thanks for sharing!
beer or ale instead of water gives very rich flavor
Frank, thank you for sharing your tip. I need to try it!
If you use beer instead of water, do you omit the yeast? What type of beer?
can you give the ingredients in metric please as cups around the world vary in size.. thanks
Hey Clem, this. is a typical US cup measurement. If you google for conversion, it should be accurate. Enjoy
I can't believe my eyes that the baker poured the salt right on top of the yeast!!! I've just watched about six other videos for no-knead bread, all of which make a point that you should NEVER do that, but should put the salt and the yeast on separate sides of the bowl of flour and mix them in separately before blending them all together. The point everyone made was that the salt will kill the yeast. Since this recipe is pretty much the same as the others, I don't know what to believe.
Hey Nicola, this might be some sort of science I never knew about baking. You saw the outcome of the bread, it comes out perfect every time. We have made this recipe thousands times.
Salt could kill the yeast but if the yeast is dry and inactive I doubt it would do anything to it. If you mix inactive yeast in salty water though, that's another matter.
Yummm!! 😋😋
Thank you dear!! :)
Help i didnt mix the dry ingredients, just poured in the water and started mixing
You can knead by hands to make sure that all ingredients are evenly mixed in.
I don’t think you said how much water to use ?Its important !😊
Full recipe is listed in description. Here: momsdish.com/dutch-oven-no-knead-bread
I almost had a heart attack when she almost touch the pan without her gloves
Phew haha
Смачно, дякую!
Anytime!
За Юкрейніан towel all of my likes are going to you ❤Приготую хлібчик по вашому рецепту, відпишу як вийшло. You have a wonderful day/night
Thank you, so kind! :)
why did my bread taste so yeasty☹️
it looked great and it was crusty and smelled great when baking but tasted yeasty:( not enough salt?
Hey dear, did you keep it on the counter for too long?
It needs 12 hours or 24 hours first rise? recipe says 12 i think ur video said 24?
At least 12, I leave it overnight. Either one is good.
Leave it outside or in the fridge pls
😍❤️👍
Thanks!
❤😍😋😋💐
I hope you try it soon! :)
It did not rise this much with 1tsp !! Why ?
Hey dear, it could be that water was cold or the east was not fresh.
Same here.. My yeast was good and water temp exact!
@@momsdish no ir was active , i tried the recipe twice , i think its the brandor i shiuld extra 1/2 tsp , what do u think ?
@@lisar6998 yup me too , will add extra 1/2 tsp next time
Invest in a digital scale. You'll get more constant results.
This recipe is very forgiving. But scale is a great idea.
+Vinegar for me
Interesting, never tried that.
Please make recipe in metric
You can convert them in our recipe card. Hope that helps
And when you open the lid...the dough is flat as a pancake
Is this what happened to you?
@@momsdish Yes. Somehow the several attempts don't end up nothing like the round and golden bread. Just one unicolor "thing" 🤔
What type of flour did you use?@@gfexc
@@momsdish Gold Mills wheat flour "for bread". But I think I figured it out, pulling and folding it in the container every 30 min x 2 hours. That´s supposed to build structure. Otherwise, it will be a chicken pie
Did not give ant of yeas
Hey Melinda! Please click on the recipe link for ALL the ingredients, ratios and tips! :) Enjoy!
Your results look great but your instructions are completely unrepeatable. It's not really a recipe with ambiguous quantities.
Hey Martin, We always post them in description. Hope that helps. :)
@@momsdish Thanks for your reply. I didn't mean to be rude, but your video showed you playing very loose with those quantities and I really couldn't figure out the actual measurements you used in that particular bake. Also, I watch UA-cam videos on my TV via the Kodi UA-cam addon which eliminates ads, but unfortunately also makes it hard for me to read the description in any detail. I opened this video on my laptop now so I can see the recipe Ok and I'll try it with those quantities. Thanks.
No, I totally get it. We share the same video on our Facebook, Instagram and blog so it makes it easier to include it in the notes. Thanks for the feedback
U say tsp but that spoon looks more like a tablespoon
Hey Diana, it is a teaspoon of yeast. I was using a teaspoon. Hope you love it
@@momsdish thank you ok. I added rosemary to it, and now I'm let it sit for 12 hours tmrw I will bake it.
Hi, what size is your Dutch oven?
Microphone sounding to raspy
Sorry about that, thanks for the feedback!
When I measure in metric - 375g flour and 355g water (as shown on your site) - I get a very thin, runny dough, and no wonder cause it’s 94.7% hydration :) . Please fix your recipe. It’s obviously not correct in metric!
Hey, I would recommend using cup measurements. The conversion calculator is ran by third party. Also, video is a great reference for texture.
Okay - I’ll try that.
In 24 hours the dough turned into watery batter. 😢
What brand of flour did you use?
Good thing you aren’t in Ukraine today in 2024!!
Very grateful to be living in America!
Zhive Ukraina! :)
:) love to see this