Hi Bold Bakers! Ready to create your perfect sandwich? This simple 5-ingredient no-knead bread recipe is your gateway to bakery-quality goodness at home. Share your dream sandwich ideas inspired by this bread in the comments below! 🍞👇 Written Recipe: www.biggerbolderbaking.com/no-knead-sandwich-bread/
Miss Gemma, I just literally discovered you 30 minutes ago and you are, without a doubt, one of the most informative and knowledgeable bakers I have ever come across. And then you share your knowledge so openly and scientific like? You are a master at your craft m'am. Thank you for sharing what is so easy to see as your love in life. I can just tell you truly appreciate and respect baking.
Another great recipe. I have been only eating your bread. I will try this next week when I run out of the last loaf of bread. Can't wait to try it. Thanks for sharing. Stay well and safe. 🍞❤
I was always wondering why some bakers used a mixture of flours because some recipes for biscuits/scones called for a mix of bread flour and cake flour, and I thought you could just use all APF if you were looking for a certain gluten percentage. But it makes sense for a yeasted dough. I prefer to use APF for pizza, focaccia and ciabatta to keep them flat and tender, and bread flour for rolls or sandwich bread to make them fluffy. Maybe I should try a mixture for my next loaf as you suggested.
I'm making this today...it's been raising for 8 hours but I think I'm going to have to bake it after only a 12 hour raise cause it seems to be raising pretty quickly. An update, I only raised mine for 10 hours and it turned out great...not too soft and not too crusty. I will make this bread again....thanks.
Can you make a recipe for milk bread or Pullman/Pain de Amir bread? I see people using the stretch and fold method to make the bread and it works wonders.
Yupeeee! This is a Winner! Thank you for sharing your knowledge and Talent!! Greeting from Edith, Singapore 🌹🌹🌹🌹🌹🌹 A happy and appreciative Subcriber !!
Fantastic 😍😍😊😊 beautiful 😍😍❤️❤️ super easy recipe 🤤😋😋 perfect ❤❤ love for George 😁 happy to hear that George is going to school 🎒❤❤ good wishes for him 😁❤❤
It's a yeast based bread, hence it is not just a matter of replacing the flour. You may need baking powder or baking soda to make it rise, and make other adjustments. I suggest a different recipe instead.
If it's one that's added directly to the dry ingredients, then yes. You can also use dry active yeast in a breadmaker, but it's bloomed using the liquids in the recipe before it's added to the rest of the ingredients.
Can we put the dough in the refrigerator instead of leaving it overnight? I live in Asia where it’s quite warm, and I’m afraid the dough will spoil if left at room temp overnight. Thanks.
Room temperature can range to temperatures that's comfortable to people. But in practice, and baking in particular, room temperature is an environment that is 70° Fahrenheit or 21° Celsius. When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has at least doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
Yes. Most recipes, as with mine use a standard or conventional oven as the default. Heat circulates much faster in a fan oven, which would make it heat up fast and high. When using a fan oven for a standard recipe, lower the baking temperature by 30F /15C.
You can let it ferment, the bowl covered well, in the fridge. The bulk fermentation process will be slow because of the cold, but it will not be overproofed. Hope this helps.
You can let it rise for around an hour, once it doubles in size, place in the fridge. When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has at least doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
Hi. If you check the recipe, measurements are given in cups, and its equivalent in oz and grams. Here you go, www.biggerbolderbaking.com/no-knead-sandwich-bread/#wprm-recipe-container-51581
It may be your flour. Flours do not absorb liquids the same way; it may need more or less than the amount in the recipe. Note to hold back on the liquids when combining wet and dry ingredients. Gradually add the liquids, until the dough comes together. Stop when it reaches the same consistency as shown in the video. Hope this helps.
I don't recommend using a GF flour for a yeast-based recipe like this. The result depends on the flour used, changing it will significantly alter the result. And it might not be a good one. I suggest you use a tried and tested GF bread recipe instead.
Gave you a like, however I don't use bread flour as all purpose works just as well. Hence the name. Wowza, Georgie is a little man now, time flies for sure!
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
Not my cup of tea! The boozy taste is pretty bad…. I wouldn’t like this with my jam Though it would be light and fluffy kinda like braided bread … disappointing
Maybe you should let your hair down or your ponytail is too tight! Did you learn anything from the video that was full of excellent information? Or did you just mentally shutdown because her loose hair looked bad? She is in her own home baking bread, giving a free demonstration. I am pretty sure you just jinxed yourself and all your meals from now on will have a hair or pet fur in them. 😂
Hi, Susan. I am glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
Hi Bold Bakers! Ready to create your perfect sandwich? This simple 5-ingredient no-knead bread recipe is your gateway to bakery-quality goodness at home. Share your dream sandwich ideas inspired by this bread in the comments below! 🍞👇
Written Recipe: www.biggerbolderbaking.com/no-knead-sandwich-bread/
Miss Gemma, I just literally discovered you 30 minutes ago and you are, without a doubt, one of the most informative and knowledgeable bakers I have ever come across. And then you share your knowledge so openly and scientific like? You are a master at your craft m'am. Thank you for sharing what is so easy to see as your love in life. I can just tell you truly appreciate and respect baking.
Please make barley bread for diabetic people
Doesn't tell you the amounts
@@ashleywilson9205it’s in the written recipe
Thank!!!!! you!!!! Gemma!!!!!🤩❤
wow can't believe that Georgie is old enough to go to school already seems like he was just born 😂 he's such a cute little man 💖
Yes I have to agree! ❤
About to make this for the 3rd time. So easy and tastes good.
Looks easy and delictious and I love that it's made in a loaf pan. Thanks, Gemma!
You can do it! Go ahead and give this a go. Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Looks delicious. I'm just getting into bread making. Can't wait to give this one a go! 😋
Go for it! For best results, follow the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
You should be warned....breakmaking is addictive...lol
I made this bread and it turned out absolutely delicious ❤ thank you for sharing your knowledge and lots of love from South Africa ❤❤❤
Glad you got on well with the recipe, Mariam. Well done, you!
Fantastic job, Gemma! Looks amazing!
Another great recipe. I have been only eating your bread. I will try this next week when I run out of the last loaf of bread. Can't wait to try it. Thanks for sharing. Stay well and safe. 🍞❤
Go for it! Hope you get on well with the recipe.
Amazing Gemma thank you very much God bless nd your family
That looks as easy as your chibatta bread recipe. Up until now, that was our favorite. Can't wait to try this recipe.
I'm delighted to hear that. I hope you'll give it a go.
What an excellent video! Simple and clear explanations. Thank you! I'll be checking out your other bread recipes.
Thanks for watching. I hope you’ll give it a go. Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
I just made these sandwich bread. Its very yummy and so easy to make. Thank you!!!
Well done to you!
Thanks for simplyfying many recipies, so that everyone Can give try to those complicated ones👍
Enjoyable channel
Glad you like them! I hope they're helpful to you, too.
Tasty bread recipe n beautiful presentation.
Thank you!
I was always wondering why some bakers used a mixture of flours because some recipes for biscuits/scones called for a mix of bread flour and cake flour, and I thought you could just use all APF if you were looking for a certain gluten percentage. But it makes sense for a yeasted dough. I prefer to use APF for pizza, focaccia and ciabatta to keep them flat and tender, and bread flour for rolls or sandwich bread to make them fluffy. Maybe I should try a mixture for my next loaf as you suggested.
Can't wait to hear how you get on with it!
I'm making this today...it's been raising for 8 hours but I think I'm going to have to bake it after only a 12 hour raise cause it seems to be raising pretty quickly. An update, I only raised mine for 10 hours and it turned out great...not too soft and not too crusty. I will make this bread again....thanks.
That's fantastic! Well done, you!
Bread look great Gemma hope you have a nice day
Thanks a million. I hope you have a great day, too!
Thank you!! I haven't had much success with bread making so I am excited to try this method.
You can do it! For best results, get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Very nice recipie Gemma! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
I'm glad you liked this, Dia. I hope you'll give it a go.
@@biggerbolderbaking Thanks Gemma! 🤩🤩🤩
Never clicked on a video faster!!!!
I’ve just made this bread Gemma, it gorgeous, thank you. Hugs from Ireland, Co Louth. 💚🇮🇪☘️
Well done to you! Thanks for sharing.
Oh Gemma! You've done it again! Another easy no knead recipe! Perfect! Keep em coming! ♥️♥️💋🌺🌺🎶🎶
Hope you enjoy baking this! Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Georgie is a lucky 🍀 ❤boy. Going to try this recipe, thanks Gemma‼️❤️✅
Go for it! For best results follow the written recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Hi Gemma that looks good pl share recipe for whole wheat bread
Here you go, www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/
Wow that looks wonderful 😋
Thank you 😋
Can you make a recipe for milk bread or Pullman/Pain de Amir bread? I see people using the stretch and fold method to make the bread and it works wonders.
Hi. I don't have one in my website right now, but I'll look into it.
Thank you Gemma, 🇿🇦
You’re welcome 😊
Yupeeee!
This is a Winner!
Thank you for sharing your knowledge and Talent!!
Greeting from Edith, Singapore
🌹🌹🌹🌹🌹🌹
A happy and appreciative Subcriber !!
Thanks a million for the support.
👍 Yummy 👍 and 👍 delicious 😍 tasty 🥰 recipe 👍👍👍😍🥰❤️
Amazing Gemma!! School season is just around the corner so could you post more easy school snacks recipes??
I'll look into it. Thanks for watching.
Very helpful.Thank you.
Glad it was helpful!
I can’t wait to try this. I love my cast iron bread pans. Have you tried them before?
Go for it! Yes, I have at times. For best results, follow the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Hi Gemma! Love your vids! I know you live here in L.A., be safe with the storm coming through!
We're currently out of the country. I hope everyone keeps safe.
This video was AWESOME. Thank you!
Thank YOU!
Yum That bread was good
Wow delicious ❤
I love watching your videos. Thank you. Warm hugs from SA❤ KC
Glad you like them! Thanks for being here.
Thanks Gemma, I'm going to try this.
Hope you like it! Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
I made your banana pancakes that you made when George was a baby in lockdown the other day. I can’t believe he is in school now ❤
Us too! Thanks for sharing.
That looks so good and easy. I've always been bad at making bread. Will definitely try this!
You can do it! Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Delicious and yummy
I'm delighted to hear that!
Can you please do a whole wheat no knead bread. TIA
Here you go, www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/
Thank you Gemma for such an awesome recipe ❤
Glad you like it!
🥰 Yummy 🥰 and 🥰 delicious 😍 tasty 😍 recipe 🥰🥰🥰😍😍😍🥰❤️💓
I make similar no knead bread too.
Looks easy n delicious 😋
The best way to find out is to give it a go. Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Nice 👍
Hi Gemma, where I live you cannot find bread flour 😢 can I use all purpose flour only?
Greetings from México
Same here in Pakistan 😊
I think her whole wheat sandwich bread recipe is better for us
Fantastic 😍😍😊😊 beautiful 😍😍❤️❤️ super easy recipe 🤤😋😋 perfect ❤❤ love for George 😁 happy to hear that George is going to school 🎒❤❤ good wishes for him 😁❤❤
Glad you liked this recipe. I hope you'll give this a go.
@@biggerbolderbaking yes 🙌😊 definitely 😄
Hi Gemma! Is there any way to make this bread gluten free? I love how easy it is, it looks great!
It's a yeast based bread, hence it is not just a matter of replacing the flour. You may need baking powder or baking soda to make it rise, and make other adjustments. I suggest a different recipe instead.
Just curious, Can you use milk in place of the water?
Yes, absolutely.
Gemma can you make a cinnamon raisin bread in a loaf pan ! I would like to toast it in the toaster for breakfast! Please
Here you go, www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/
@@biggerbolderbaking Thank you for your kindness Gemma !
Need! I mean, no knead!😁🥰
I hope you’ll give it a go. Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Hi there. Can we get good results if I use whole wheat flour.
Yes, you can. But I suggest you combine it with all purpose flour to get a soft texture in the inside. Hope this helps.
@@biggerbolderbaking Thanks. I have tried many of your recipes. All rocked. 👍
Can this be baked in a Pullman with lid on?
Yes, you can. Hope you get on well with the recipe, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Is the instant yeast the same as breadmaker yeast?
If it's one that's added directly to the dry ingredients, then yes. You can also use dry active yeast in a breadmaker, but it's bloomed using the liquids in the recipe before it's added to the rest of the ingredients.
Can we put the dough in the refrigerator instead of leaving it overnight? I live in Asia where it’s quite warm, and I’m afraid the dough will spoil if left at room temp overnight. Thanks.
Yes, you can leave it in the fridge. Be sure to cover it with cling wrap so no air can inside. Hope this helps.
😋
I have question
by "room temperature" it is 25 oC?
if my kitchen temperature is closer to 30 oC should I decrease the fermenting time?
Room temperature can range to temperatures that's comfortable to people. But in practice, and baking in particular, room temperature is an environment that is 70° Fahrenheit or 21° Celsius. When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has at least doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
@@biggerbolderbaking thank you for the answer
instead of leaving the dough on a counter top over night, can i pop it into the refrigerator??
If it's warm where you are, then yes! Make sure it is covered well. Hope this helps.
Does the temperature change if I have a fan oven?
Yes. Most recipes, as with mine use a standard or conventional oven as the default. Heat circulates much faster in a fan oven, which would make it heat up fast and high. When using a fan oven for a standard recipe, lower the baking temperature by 30F /15C.
@@biggerbolderbaking I have a 8.5in x 4.5in tin I use for banana bread, will it be big enough for this?
😍
450 seems high. I normally bake bread at 350. Is there a reason I'm missing for the high temp?
It is one way to retain moisture in bread, resulting in a soft crumb.
Hi Gemma.
How long should we let it ferment in India. Climate is hot here.
You can let it ferment, the bowl covered well, in the fridge. The bulk fermentation process will be slow because of the cold, but it will not be overproofed. Hope this helps.
@@biggerbolderbaking Thank you
Can I add some bran to this bread? How much?
Yes, it's technically possible. You can substitute 1/4 cup of flour with it, in the same amount. I hope this helps.
Gemma you ought to give a better detailed sitting time for those of us living in 40*C temp countries. Should we let ours sit in the fridge?
You can let it rise for around an hour, once it doubles in size, place in the fridge.
When it comes to bread fermenting/ proofing, there is no restricted timeline. The telltale sign you use is how your dough looks: if the dough has at least doubled in size, almost feels lighter but still strong and a finger indent doesn’t spring back right away, then it’s ready.
I like hearing this accent
Glad to have you here.
In Ireland .. in Ireland…in Ireland
Is better to use grams or cups
Hi. If you check the recipe, measurements are given in cups, and its equivalent in oz and grams. Here you go, www.biggerbolderbaking.com/no-knead-sandwich-bread/#wprm-recipe-container-51581
Georgie is going to school?! It seems like you introduced him to us last year
Time flew. Too fast 🤗
Help!! Why is my dough so sticky?!? I literally had to pour it into the loaf pan. Will it cook up ok? Letting it rise a now...😬
Mine came out sticky as well! I measured exactly. I am waiting on taking it out of the oven to see what happens. I couldn't even score it.
It may be your flour. Flours do not absorb liquids the same way; it may need more or less than the amount in the recipe. Note to hold back on the liquids when combining wet and dry ingredients. Gradually add the liquids, until the dough comes together. Stop when it reaches the same consistency as shown in the video. Hope this helps.
@@biggerbolderbaking Yes, this helps. I will add gradually. Thank you. Regardless, it came out delicious. I will make the loaf into croutons. :)
I mill my grain into flour then make my bread.
Thanks for sharing.
hm... wonder if this would work with gluten free flour, as it has no gluten, and is generally difficult to get it to behave...
I don't recommend using a GF flour for a yeast-based recipe like this. The result depends on the flour used, changing it will significantly alter the result. And it might not be a good one. I suggest you use a tried and tested GF bread recipe instead.
Do you have a no knead wheat loaf recipe? Thanks
Here's one that is close a sandwich loaf, www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/ Hope you like it!
Is it possible to over-proof a dough?
Yes, it is. To rescue over-proofed dough, press down on the dough to remove the gas, then reshape and reproof.
👍👏🥰🌸🇦🇺
Gave you a like, however I don't use bread flour as all purpose works just as well. Hence the name. Wowza, Georgie is a little man now, time flies for sure!
All purpose flour works too! I hope you'll give this a go! Get the recipe here, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Sorry but salt does not kill instant yeast, that is a myth. Fresh yeast maybe, but not this stuff. Otherwise good work, and I love the accent :)
Machine?
This does not need one.
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍♥️♥️♥️🇬🇷🇬🇷🇬🇷🇬🇷
Where is the recipe? Please
Here you go, www.biggerbolderbaking.com/no-knead-sandwich-bread/
Nail polish and rings, NO my friend!!! Your recipe is absolutely fantastic!!!
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
Not my cup of tea! The boozy taste is pretty bad…. I wouldn’t like this with my jam
Though it would be light and fluffy kinda like braided bread … disappointing
I'm sorry to hear that. You can opt to knead the dough instead of letting it ferment for hours. You might like the result better.
Wish you would put your hair back when you are doing food. Looks real bad
She's in her own home, chill. 🙄🙄🙄
Maybe you should let your hair down or your ponytail is too tight! Did you learn anything from the video that was full of excellent information? Or did you just mentally shutdown because her loose hair looked bad? She is in her own home baking bread, giving a free demonstration. I am pretty sure you just jinxed yourself and all your meals from now on will have a hair or pet fur in them. 😂
Hi, Susan. I am glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
Was waiting for this one! 🥹🙌🏼
Hope you enjoyed it!
@@biggerbolderbaking i did! I will definitely try this recipe!! 😍🙌🏼