Imagine walking into a good bakery, the aroma of freshly baked bread filling the air. Now, you can bring that experience to your own kitchen! Let's make this wonderful bread together!
This was my first attempt to bake bread and I am thrilled with the outcome, came out crunchy outside /soft inside ....emotional moment for me, thank you!
My FAVORITE feature of this video is that there is NO music!!!! OMG! This was ACTUALLY watchable AND enjoyable without the distraction. THANK YOU SO MUCH for teaching me (and the world) this skill.
Omg you are a life saver buddy! I live in Valencia Spain and with the floods our supermakets do not have fresh bread, but they did however have bread flour! I said ill try to make bread. Watched your video step by step and i have incredible bread waiting for me tomorrow morning! Thank youuuuu!
Fantastic!! Looks so beautiful and elegant ❤. Can’t wait to try this recipe ☺️thank you ! I too enjoyed watching you without music .., we all need the pleasure of silence sometimes 😊 to just focus
Heavens, you are killing me! Brilliant camera and sound...ah, that sound.... This video is a raw goodness. No annoying music, or endless blabbing - just a hug to the soul. Brava!
Watching (over and over) from Smith Center, Kansas, USA. Made a batch last night (Oct. 20, 2024). My lady friend and I ate it all. Making another batch now. Great with coffee! or butter, or jam, or garlic butter, or . . . need I go on?
Good recipe, easy. well illustrated. I used Manitoba flour. In my oven, 30 minutes were not enough, I needed 40: 20 minutes at 230 ° and 20 minutes at 200 °. Static oven. Very good result. Thank you.
You did the right thing, my oven is a convection one, so it takes a little less time. I use Manitoba myself, but I like to mix it with 0 flour. Thanks for sharing your experience Guido!
Hi Penelope, that's what my channel is all about. Nothing stays behind the scenes and the recipes work haha. Thanks for trying the recipe, stay tuned for more!
i'm just trying this recipe for the first time, and there is no way I could get all the flour into the liquid so easily, and it's not nearly as soft. did you follow exactly?
Aah, the art of making bread. You are truly an Artist my friend and your wholesome products are the simple fare of life itself. Brilliant job and well done from Australia.
I have baked my own bread for 20 years now,I have to use a baking machine now,my hands cant deal with it anymore,the machine makes very good bread for me,I am 71 now,old sailor from the seven seas... :-)
A stand mixer can do all of the mixing and kneading, if you can still just shape the bread with your hands you can make beautiful artisanal bread like this. The stretch and folds are what develop gluten in the dough, and the hand shaping and scoring give it a varied texture that you can’t get otherwise. Bread machine bread is more like what you get at the supermarket.
@@Knudjensen54 yes, it is. Try using a more manual method than the bread machine though. I’m only 4 years behind you. Also an old sailor (USNavy). Try a simple shaped bread recipe and I bet you’ll like it. I often make my own sourdough starters around this time of year to leaven bread throughout the winter months here in Vermont. Let me know if you’d like to learn how to do that. It is so easy, but so rewarding.
@@1wheeldrive751 And to be honest; I only have four teeth,all in the lower jaw,so no biting the bread you want me to make,and I just hate dentures,sooo. :-)
This is one of the most ingenious ideas for making bread loaves that I have ever seem. They look absolutely delicious. I can't wait to try it out. Great job!
Honestly, I really like this bread. The style of the video is nice. Just one thing I can't get around, the title says "quick". It seems just normal or even longer than normal time to make this bread.
Looks great! What people tend to forget: let the dough rest, then work it, let it rest, work it, let it rest.... it's all about time... there's no fast pleasure, nowhere 🙌🏻
So true! And you don't need to stay with it the whole time, each step takes 30-60 seconds, then you can do whatever you like while ithe dough doing its job.
Hi! Watching from the U.S.! Thanks for the video! No frills or annoying music. Just great breadmaking technique. Very enjoyable watch, and the bread looks delicious!
Thank you for the demo and recipe! AND, thank you for no music!! I love to hear the bread being made, if i don't hear the same things I will check to make sure im doing the same as the recipe.
I make this recipe several times a week. Sometimes I do 4 rolls, but it works beautifully as a single loaf. Bonus points for the small amount of flour needed - handy if there are shortages and you need to make your flour supply last. Thank you from Canada!
Guten Abend. Liebe Grüße aus Deutschland von Thomas. Das ist eine Hommage an eine mehr als tausend Jahre alte Tradition des Brotbackens. Unser tägliches Brot gib uns heute. Panem nostrum cotidianum da nobis hodie. Wie wundervoll. Meine Anerkennung für diesen wunderbaren Beitrag. Welche Liebe der Hände zur Arbeit. Einen guten Abend Thomas Kleinen aus Münster
I made it exactly according to the recipe (using flour Type 550) but without the cover, for about 20 min. at 220 deg. fan and they turned out great! added a bucket of water underneath for steam 🙂Thank you!
I'm jealous. I have a Blue Star oven that has this fancy infrared broiler at the very top. Due to that broiler, (which I never use) they advise to never use added steam in any form in the over. It will mess with the electronic portion of the gas broiler. Go figure. LOL
I tried to make sourdough during lockdown cause it seemed to be the “it” thing to do. Never again. It was a colossal failure. I do make regular homemade bread, though…
Great recipe and video, I will definitely try this - yum! A sign at a local diner: "A toast to bread! For, without bread, there would be no toast!" I concur!
Love, love, love, so simple, so perfect. I’m Italian decent, and as soon as he cut the loaf, showing those airy holes, I was ready to make an Italian sandwich. Of course mortadella, Genoa salami, prosciutto, sharpe provolone cheese, olive oil, oregano, black pepper. Now roasted red peppers fresh onions, sliced tomatoes lettuce. The bomb. Going to try this bread recipe. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
I am making this bread now. I put it in the oven with the light on to rise because is somewhat chilly at my house. I know that they will turn out fantastic, as usual. Thank you!
Hi, thanks for sharing with us.....actually today i tried the other same recipe but with smaller ones...and came great....kids and wife loved the little breads...now they wat more...
After 4 hours I've got the results. This is my third bread, and prettiest so far, thanks to your recipe. I didn't have a cover for a tray, and maybe did something else wrong, so my bread didn't open up as much and crust is hard at the top layer. But it looks very good, gonna try again and experiment with water in my oven, ty.
Good to hear! Steam is crucial for the bread to open up nicely, it keeps the crust from hardening too quickly and allows the bread to expand. It also helps with the crust crispiness. Hence the second pan, it keeps A LOT of steam inside. Putting a pan of water in the oven will definitely help.
I must say, after having tried making (sourdough) bread numerous times and not getting the hang of it, this looks so incredible doable. Also because of the way the video is done, simple, focussed and to the point. I am going to try it and see if this has been the tickle I needed to get it right. Thank you.
Sourdough is difficult, you like to challenge yourself, haha. I don't know what your baking experience is, but it's a good idea to start with this bread as it will give you confidence. My process is similar to (and inspired by) sourdough, so once you get the hang of it, it will help you with sourdough too. I still make sourdough, I love the taste, but this is my favorite kind of bread. It's relaxing, there's not much that can go wrong (except overproofing), and it's quick compared to sourdough. I also have a fantastic sourdough recipe on the channel and plan to upload more in the future. I'm sure you'll get to the point of making the perfect sourdough loaf, we just need to practice with easier breads first! Thanks for watching, Frank!
Well done! I make my own Sourdough Boule with a Dutch Oven. Your recipe is so easy and the results look fabulous. I can not wait to try it out. You Rock it! Thank you from Colorado, USA
Hi Karen, I forgot to add the timing in the video and added it later in the UA-cam subtitles. After you remove the top tray, bake for another 10 minutes and lower the temperature to 390°F (200°C).
Watched from coastal Oregon, USA. Enjoyed it very much, especially since there was no music and only the sound of delicious bread crunching with excellent videography. Well done!
Since i found this great recipe, i make it for my family every week ❤ a healthy, very healthy nice bread HOME MADE 🎉😊 For us IT IS PERFECT! @@youngpenny3838
I’m writing from the US. These remind of the bolillo. My parents immigrated from Mexico in the late 50’s to Chicago. There was a bakery, El Nopal where they went to buy pan de dulce and bolillos. Their bolillos were so delicious. Today there are so many panaderías but I haven’t found one that makes a true bolillo. Most are soft on the outside. It’s like eating a slice of packaged bread.
I don't know when and why bakeries started making sweet, too soft bread. There are so many amazing breads around the world, made with just 4-5 natural ingredients, have a crunchy, flaky crust, taste like real bread. Now if you read the ingredients of a sandwich bread the list is infinite. Some have 20 or even more ingredients. I really hope you make these and rediscover the joy of bolillos from your childhood! I have another recipe that probably resembles bolillos even more (smaller ones, 6 in total).
I lived in Guadalajara in the '70s. Loved the bolillos and birotes. We have great Mexican markets and bakeries here in Michigan, but, yes, the bolillos have soft crust. My wife is a great baker, and I can't wait for her to try these crispy breads!
@@Food-Language , well! Yes and no. Usually I am a very laid back person. But I am very strict as to how I make my food. We all know how dirt can hide under rings and all. Hygiene in the kitchen is a must, for me, and sometimes a see known chefs doing their thing with plenty of jewelry. If one wants to keep them while making food, there are gloves.
Imagine walking into a good bakery, the aroma of freshly baked bread filling the air. Now, you can bring that experience to your own kitchen! Let's make this wonderful bread together!
Hi. is your oven gas or electric?
wonderful Bread. do you bake in Electric or Gas oven? because I try an my bread don't get crispy on the outside
@Aida3and8 Hi! My oven is electric.
Do you have a sourdough version?
that make a big difference. I have a Viking gas industrial but bread won't come the same way
This was my first attempt to bake bread and I am thrilled with the outcome, came out crunchy outside /soft inside ....emotional moment for me, thank you!
I'm so happy it turned out great for you!
The start of a wonderful journey.
My FAVORITE feature of this video is that there is NO music!!!! OMG! This was ACTUALLY watchable AND enjoyable without the distraction. THANK YOU SO MUCH for teaching me (and the world) this skill.
Yay! Thank you! ♥
Yay thank you for no music. the bread looks awesome. will be trying it this week
All I could hear was jingly bells and energetic ukulele, even after the video ended.
Thankyou for saying that, I thought I was the only one.... can't stand the music
Autistic
Best baking tutorial ever. No distractions, just the art. Loving your work from the Cook Islands
I appreciate the kind words from the Cook Islands! (What a cool name!)
Hi from Ireland! Great tutorial, with no anoying music - just the satisfying crunch of freshly baked bread!
Led Zeppelin's "Stairway to Heaven" is an excellent choice to drive any "free loaders" from premises.
Omg you are a life saver buddy! I live in Valencia Spain and with the floods our supermakets do not have fresh bread, but they did however have bread flour! I said ill try to make bread. Watched your video step by step and i have incredible bread waiting for me tomorrow morning! Thank youuuuu!
Bon courage habitant de Valence a prayer for Valence 🙏🙏❤️from France 😢
@gabyenbcn same for me. I live in Valencia, and I'm doing the same
Simply beautiful. No yak yak. Just perfect camera work, and most importantly, the beautiful sound of good bread.
Thanks Sam, it's the first time the camera work gets noticed! Made my day!
😅😅😂
I love your simplicity yet poignant. The sound of the work being done is the best music of all. Gorgeous! Thank you.
Thank you so much!
Great style. Calm, diligent, no music, perfect.
This is proof that you don't need paint to be an artist. Just wonderful.
Thank you, you made my day ♥
Fantastic!! Looks so beautiful and elegant ❤. Can’t wait to try this recipe ☺️thank you ! I too enjoyed watching you without music .., we all need the pleasure of silence sometimes 😊 to just focus
Just a little bit of patience!
That's what i say, too! Cooking is art you can eat! 👵🏻
Heavens, you are killing me! Brilliant camera and sound...ah, that sound.... This video is a raw goodness. No annoying music, or endless blabbing - just a hug to the soul. Brava!
Thank you so much, I'm so glad you enjoyed it!
Watching (over and over) from Smith Center, Kansas, USA. Made a batch last night (Oct. 20, 2024). My lady friend and I ate it all. Making another batch now. Great with coffee! or butter, or jam, or garlic butter, or . . . need I go on?
So glad you and your lady friend enjoyed it!
Try it dipped in good olive oil with some salt, fresh garlic and Italian herbs. Just delicious! 💖
@@noeldeal8087 And basamic vinegar
Good recipe, easy. well illustrated. I used Manitoba flour. In my oven, 30 minutes were not enough, I needed 40: 20 minutes at 230 ° and 20 minutes at 200 °. Static oven. Very good result. Thank you.
You did the right thing, my oven is a convection one, so it takes a little less time. I use Manitoba myself, but I like to mix it with 0 flour. Thanks for sharing your experience Guido!
This came out perfect! First recipe for bread that I use that actually turns out the way it says 😂. Thank you!!!
Hi Penelope, that's what my channel is all about. Nothing stays behind the scenes and the recipes work haha. Thanks for trying the recipe, stay tuned for more!
That's what I was waiting to hear!
I was also waiting to hear that a viewer had success.
i'm just trying this recipe for the first time, and there is no way I could get all the flour into the liquid so easily, and it's not nearly as soft. did you follow exactly?
Lol did anyone try making it ?
Love this bread with butter. Best breakfast .
Never seen bread so lovingly made.
Agreed!! 💯 I was thinking the same thing!! Love was the main ingredient!! 🥰🥖🍞👍❤️✨
do you mean the slapping?
I loved how the flour was gently brushed off! LOL! Neatness 😊
That is the cleanest oven I've ever seen!
Bread's looking excellent, too.
Haha thanks!
Aah, the art of making bread. You are truly an Artist my friend and your wholesome products are the simple fare of life itself. Brilliant job and well done from Australia.
I'm honored, thank you! ♥
I have baked my own bread for 20 years now,I have to use a baking machine now,my hands cant deal with it anymore,the machine makes very good bread for me,I am 71 now,old sailor from the seven seas... :-)
A stand mixer can do all of the mixing and kneading, if you can still just shape the bread with your hands you can make beautiful artisanal bread like this. The stretch and folds are what develop gluten in the dough, and the hand shaping and scoring give it a varied texture that you can’t get otherwise.
Bread machine bread is more like what you get at the supermarket.
@@1wheeldrive751 Well,I like it,live far from the city,so baking bread is a way of life. :-)
@@Knudjensen54 yes, it is. Try using a more manual method than the bread machine though. I’m only 4 years behind you. Also an old sailor (USNavy). Try a simple shaped bread recipe and I bet you’ll like it. I often make my own sourdough starters around this time of year to leaven bread throughout the winter months here in Vermont. Let me know if you’d like to learn how to do that. It is so easy, but so rewarding.
@@1wheeldrive751 I use gees,not sure its spelled right. :-)
@@1wheeldrive751 And to be honest; I only have four teeth,all in the lower jaw,so no biting the bread you want me to make,and I just hate dentures,sooo. :-)
This is one of the most ingenious ideas for making bread loaves that I have ever seem. They look absolutely delicious. I can't wait to try it out. Great job!
Thank you ♥
Love that there’s no stupid music, love hearing the work being done, THANK YOU
Absolutely delicious. Love the crunch. With some sweet butter and strawberry preserve, I would be in baker's heaven.😋
Oh yes!
Honestly, I really like this bread. The style of the video is nice. Just one thing I can't get around, the title says "quick". It seems just normal or even longer than normal time to make this bread.
My sourdough takes around 48 hours …
Hi From Germany. The Country who everyone loves good and fresh bread.
OMG! Such beautiful bread. And the crunch, butter is the best!
Looks great! What people tend to forget: let the dough rest, then work it, let it rest, work it, let it rest.... it's all about time... there's no fast pleasure, nowhere 🙌🏻
So true! And you don't need to stay with it the whole time, each step takes 30-60 seconds, then you can do whatever you like while ithe dough doing its job.
@@Food-Language 🙌🏻 exactly!
Actually you can’t settle to do much in between, it’s all handwashing and interruptions.
Time is the fifth ingredient of good bread.
Thank you. I have now made it several times - for family and friends- and it's been a hit with everyone. Love fresh baked bread.
That makes me so happy to hear! I'm glad you're sharing your baking!
Wow, my mouth waters just by watching. Great job. Thanks
Hi! Watching from the U.S.! Thanks for the video! No frills or annoying music. Just great breadmaking technique. Very enjoyable watch, and the bread looks delicious!
I appreciate you saying that! Thanks for watching ♥
From Australia 🇦🇺. Love this video and love my bread!🥖
Thank you for the demo and recipe! AND, thank you for no music!! I love to hear the bread being made, if i don't hear the same things I will check to make sure im doing the same as the recipe.
pretty much what i do. works for us. haven’t bought bread in many many years. Seattle, WA USA
I make this recipe several times a week. Sometimes I do 4 rolls, but it works beautifully as a single loaf. Bonus points for the small amount of flour needed - handy if there are shortages and you need to make your flour supply last. Thank you from Canada!
That's awesome! I'm glad you are able to make this recipe work for both loaves and rolls. I do the same, ranging from 6 rolls to one big loaf.
Guten Abend. Liebe Grüße aus Deutschland von Thomas. Das ist eine Hommage an eine mehr als tausend Jahre alte Tradition des Brotbackens. Unser tägliches Brot gib uns heute. Panem nostrum cotidianum da nobis hodie. Wie wundervoll. Meine Anerkennung für diesen wunderbaren Beitrag. Welche Liebe der Hände zur Arbeit.
Einen guten Abend
Thomas Kleinen aus Münster
I am from California. I love making this recipe on Sunday for my family. Thank you very much for your videos.
That sounds like a great way to start the week! Glad you enjoy the recipes!
I made it exactly according to the recipe (using flour Type 550) but without the cover, for about 20 min. at 220 deg. fan and they turned out great! added a bucket of water underneath for steam 🙂Thank you!
Great job! The bucket of water did the trick, steam is key to getting a good rise. Thanks for sharing your experience!
I'm jealous. I have a Blue Star oven that has this fancy infrared broiler at the very top. Due to that broiler, (which I never use) they advise to never use added steam in any form in the over. It will mess with the electronic portion of the gas broiler. Go figure. LOL
220 far? Are you sure it's not Celsius
@@Daddycthulu978 Never mentioned F! in Europe we use C. so its 220 C
can i use any type of flour? not sure what u mean by flour type 550. glad it turned out taste for u!!
Wow!!! I love a hard crust bread, can't wait to try this recipe. Thank you for sharing.
Now that’s what gorgeous crusty bread should look like and sound like. 🥖🥖🥖🥖🥖
Love it. Going to start making my own. Watching from OHIO USA ❤
Came to see your scoring, will try your method next time. I have been a sourdough baker for four years and still learning …. Cheers from Canada
Cheers to you too! Sourdough is such a rewarding bake.
I tried to make sourdough during lockdown cause it seemed to be the “it” thing to do. Never again. It was a colossal failure. I do make regular homemade bread, though…
Hi from Serbia. Amazing video, so enjoyable to watch, great recipe must try.
Hvala, glad you enjoyed it!
Hi from southwest USA...you handle the dough with love! Its your gift. Thank you for sharing with us.
Thank you Allie ♥
Thank you! From Canada,
My husband still talks about the bread his mother used to make. ( Italian), im going to surprise him!
Sounds great! I'm sure he'll love this one. And after that check out my focaccia. It's guaranteed to impress! Thanks for watching ♥
I hear there are places where you can buy Italian bread flour. (Much of US commercially made flour contains chemicals, such as potassium bromate…)
The best ASMR ever. Therapeutic as it is scrumptious. Perfect video! Thanks!
You’re welcome! Happy baking!
Great recipe and video, I will definitely try this - yum! A sign at a local diner: "A toast to bread! For, without bread, there would be no toast!" I concur!
Mate, these look absolutely PRIME! No translation needed. Great video presentation too
Thanks for the kind words, I'm glad you liked it!
watching from New Zealand. wow great recipe mate. I'll be putting this one in my file!
Lovely video of the most amazing small baguettes. I must make some. From Dorset UK 🇬🇧
Love, love, love, so simple, so perfect. I’m Italian decent, and as soon as he cut the loaf, showing those airy holes, I was ready to make an Italian sandwich. Of course mortadella, Genoa salami, prosciutto, sharpe provolone cheese, olive oil, oregano, black pepper. Now roasted red peppers fresh onions, sliced tomatoes lettuce. The bomb. Going to try this bread recipe. Best wishes ♥️♥️🙏🙏🇺🇸🇺🇸
You made me hungry! Next time I'll read your comment again and make myself one. Thanks for watching Patricia ♥
Oh wow that sounds delish!!!
Made it today. Delicious! Thank you for posting.
I am making this bread now. I put it in the oven with the light on to rise because is somewhat chilly at my house. I know that they will turn out fantastic, as usual. Thank you!
Hi again Eleonora! How did it go?
@@Food-Language Great, of course. Your recipes have been always great so far, and I made many.
What kind and how do you call the pan you used! Why is my bread don’t have ears like your bread?
Hearing that first bite had my mouth sweating❣️💯Thank you for the instructions.
This is so great! Tried it this afternoon and it came out phenomenal 😊. Thanks 🎉
So glad!
its quicker to just buy bread
@@astroboirap Said by someone who has never in their life eaten great bread 😜
Greetings from Colombia from a guy that was raised with a baker uncle. Beautiful bread, it looks so tasty!
I was surprised that there was no oil involved. I can't wait to try it. I'm tired of paying 5 dollars US for a half-decent loaf of bread.
Why pay 5 dollars for a half-decent one when you can have 4 full-decent ones haha. Thanks Henry, let me know how it goes.
If someone is making you Artisan bread you need to value their time.
@@simonflack5467 It's $5.00 for a "not that good" store bought loaf.
@@jeffasmi11 we found heidelberg bread at a local store and love it...
I agree and today a recall on bread cuz supposedly there's glass in the bread! Started making my own bread also!
I’m starving for one of those! And that introduction of that crunch, I’m going to make it today. Your video is awesome! Thanks so much.
Glad you liked it! It's my favorite bread!
Hi, thanks for sharing with us.....actually today i tried the other same recipe but with smaller ones...and came great....kids and wife loved the little breads...now they wat more...
My pleasure 😊
Keep 'em coming, dad! 😄
Watching from the US. Can't wait to try this. Thank you!
Awesome, simple and looks absolutely delicious. Thank you for sharing.
After 4 hours I've got the results. This is my third bread, and prettiest so far, thanks to your recipe. I didn't have a cover for a tray, and maybe did something else wrong, so my bread didn't open up as much and crust is hard at the top layer. But it looks very good, gonna try again and experiment with water in my oven, ty.
Good to hear! Steam is crucial for the bread to open up nicely, it keeps the crust from hardening too quickly and allows the bread to expand. It also helps with the crust crispiness. Hence the second pan, it keeps A LOT of steam inside. Putting a pan of water in the oven will definitely help.
I am from Japan. I have also stopped buying bread for about 4 years now. There is nothing better than homemade bread.
Welcome to the club! It's so rewarding to make your own bread, isn't it?
Thanks to your channel, I never stop delighting my loved ones with new, interesting food)
Thank you for this and NO MUSIC!!!
This bread looks so soft, crusty and delicious ✨ thanks for the recipe. I’m watching from Guyana 🇬🇾
Made this tonight. It was very good.
Great to hear!
Sold! Can't resist the crunchy sound😊
I must say, after having tried making (sourdough) bread numerous times and not getting the hang of it, this looks so incredible doable. Also because of the way the video is done, simple, focussed and to the point. I am going to try it and see if this has been the tickle I needed to get it right.
Thank you.
Sourdough is difficult, you like to challenge yourself, haha. I don't know what your baking experience is, but it's a good idea to start with this bread as it will give you confidence. My process is similar to (and inspired by) sourdough, so once you get the hang of it, it will help you with sourdough too.
I still make sourdough, I love the taste, but this is my favorite kind of bread. It's relaxing, there's not much that can go wrong (except overproofing), and it's quick compared to sourdough.
I also have a fantastic sourdough recipe on the channel and plan to upload more in the future. I'm sure you'll get to the point of making the perfect sourdough loaf, we just need to practice with easier breads first!
Thanks for watching, Frank!
@@Food-Language Nice comment to Frank.
This is bread making perfection - thanks so much for sharing. Love the part at the end where the bread sings.
Thank you ❤️
No music and no words . 🎉🎉just results
South Dakota...USA. I will make these tomorrow. They look excellent. Thank you for sharing.
Have fun!
It looks so delicious!! Can’t wait to try 😊
It's so relaxing watching you work. Nice job!
So glad I had a french loaf in the house at the time of seeing this video. I pity those who dont have bread with copious amounts of butter.
So satisfying to watch and hear the making, baking and tasting the beautiful results 💙
Thank you, I'm so glad you enjoyed it!
Wow, thank you for sharing such a wonderful recipe! I will be attempting this for the first time. Watching from USA 🇺🇸
Looks like crispy bagiet
Well done! I make my own Sourdough Boule with a Dutch Oven. Your recipe is so easy and the results look fabulous. I can not wait to try it out. You Rock it! Thank you from Colorado, USA
I am not about to bake bread but watching this video was art. So smooth, so calming and such a pleasure to just watch. Thank you.
Glad you enjoyed it! ♥
Watching from Massachsetts, USA 🙏🏼Thank you!
🤤 I am hungry now 😋 From Bangkok, Thailand 🇹🇭 Hi Chef
Thanks Christopher!
Watching from Minnesota, USA! That looks like some DELICIOUS bread!! I am going to try it!!
These paninis look delicious. Video perfectly shows techniques and timing required to recreate this recipe.. Bravo ! ❤
Thanks so much! 😊
Tried the recipe … I still need to improve the look but the taste and simplicity of going through the recioe … thumbs up M. ❤
Watching this from Cali, Colombia at 10 PM. Thanks for the great video!!!
One thing it didn't say was how long do you bake it for after the lid is removed? It looks SO GOOD!
Hi Karen, I forgot to add the timing in the video and added it later in the UA-cam subtitles. After you remove the top tray, bake for another 10 minutes and lower the temperature to 390°F (200°C).
@@Food-Language thank you!
HEY THERE, FROM CT. USA , LOOKS GREAT....THINK I,LL GIVE IT A TRY...THANK-YOU !!
Hi, Im in Denmark, Copenhagen, I prefer to bake my own bread too. Yours looks very delicious. 👍🏻😊 thank you.
Thanks!
hello from North Carolina, USA!!! Cant wait to try this......
It's been a long time since I got this excited over bread
Hi from Canada, I tried it and the family loved it. Thanks for a great video!
I'm so happy to hear that!
Great video! I will feel so much better spending money on bread at the store now, seeing how much work it is. Cheers!
Haha agreed, professional bakers are underrated.
Lol great comment - off to the bakery I go 😉🖖
Suit yourself, but like couldn't disagree more. I have been making all our bread from scratch for about four years now. Will never go back.
Thank you for this recipe. I can't wait to try making this.
France !! i'm gonna try this !!
Please let me know how it goes! Merci
Watched from coastal Oregon, USA. Enjoyed it very much, especially since there was no music and only the sound of delicious bread crunching with excellent videography. Well done!
Doesn’t look too difficult, but sure looks delicious. Thank you!
Excellent video!! No distracting music or talking! Beautiful tenique , thank you , can't wait to follow and make some bread😊
Thanks so much! 😊
The PERFECT BREAD 👌👍
It is far from perfect.
Since i found this great recipe, i make it for my family every week ❤ a healthy, very healthy nice bread HOME MADE 🎉😊
For us IT IS PERFECT!
@@youngpenny3838
Hello from Canada!! Thank you for this awesome video!
I’m writing from the US. These remind of the bolillo. My parents immigrated from Mexico in the late 50’s to Chicago. There was a bakery,
El Nopal where they went to buy pan de dulce and bolillos. Their bolillos were so delicious. Today there are so many panaderías but I haven’t found one that makes a true bolillo. Most are soft on the outside. It’s like eating a slice of packaged bread.
I don't know when and why bakeries started making sweet, too soft bread. There are so many amazing breads around the world, made with just 4-5 natural ingredients, have a crunchy, flaky crust, taste like real bread. Now if you read the ingredients of a sandwich bread the list is infinite. Some have 20 or even more ingredients.
I really hope you make these and rediscover the joy of bolillos from your childhood! I have another recipe that probably resembles bolillos even more (smaller ones, 6 in total).
I was thinking the same thing.
I came from Monterrey, NL., bolillos are good at HEB n birotes crispier, are not found here in San Antonio, TX. UsA
I lived in Guadalajara in the '70s. Loved the bolillos and birotes. We have great Mexican markets and bakeries here in Michigan, but, yes, the bolillos have soft crust.
My wife is a great baker, and I can't wait for her to try these crispy breads!
@@kgo5675or you could do it. You just watched the tutorial.
Hello from Quebec! This looks wonderful.
I loved that you took off your wristwatch and any rings to make your bread ❤️.
How did you know? Was it the tan line on my wrist? 😅
@@Food-Language , well! Yes and no. Usually I am a very laid back person. But I am very strict as to how I make my food. We all know how dirt can hide under rings and all. Hygiene in the kitchen is a must, for me, and sometimes a see known chefs doing their thing with plenty of jewelry. If one wants to keep them while making food, there are gloves.
@FernaManu I couldn't agree more
Hello from Essex in the UK.
That bread looks fantastic and so much simpler than most recipes I’ve seen.
I’m going to make this😊
Thank you for sharing
Thank you! It is easy, once you do it once, the second time is a breeze.