I haven't got a clue who this Steve man is, but I have been using his recipes and methods for about eight years now, and the bread is always perfect. I have wasted my time with other very fancy talking and looking individuals, but believe me, they are simply entertainment only. There is a secret to making bread, and the secret is ....that there is no secret.
Hmm - why is it turbo - why is the preparation time so much shorter compared to regular bread-making? I didn't get that part. I assumed it was because he was using some special super-yeast, but now I think I was wrong.
@@erepsekahs - I was just wondering whether any special yeast exists that can help speed up the process. There is such a thing as Turbo Yeast, but it's meant for more quickly producing alcohol in brewing beer, and not meant for breadmaking.
Hello Steve been making your recipe for bread 🥯 for my local farmers market, except I double it and cook in a 6qt Dutch oven. I make cheese, 8 grain, cracked wheat, sunflower 🌻, ground flaxseed, rye flakes, rolled oats, spelt flour, rye flour (dark and light), oat flour, kamut flour, triticale flakes, kamut flakes, fresh garlic, sesame seeds, oh ya also make plain white bread 🍞. Sell out every time. Every thing purchased from my local flour mill, Arva flour mill. Oldest operating mill in Canada 🇨🇦.And when the market is not open I have repeat customers who come to my house, I average 30-50 loaves a week. Thanks again and stay strong 💪 and healthy in these trying times. Cheers 🍻 EH! 😎🇨🇦.
I wd get a commercial oven. my sil does the same thing, makes a pile of baking every week for the farmers market, she makes yorkshire pudding bread, etc.
I've tried all sorts of complicated methods, and always come back to Steve's. Most of the time I do the overnight version. So easy. The night before I prep it in 5 minutes, cover and go to bed. When I'm prepping I think to myself.. do I want cheddar cheese bread? or onion? or multi-grain? or just plain this time. (add 30 seconds for each variety). Next morning, I bake it. I don't even think about it much anymore. What a gift you have given people Steve! thank you...
They are currently showing Bob Ross again in the UK on BBC4. Even my husband is facinated watching him build a picture. I find Steve great to watch as there is no irritating music, which I find distracting.
Yeah he's really great I'm certain he owns a copy of "Beard on Bread".. James Beard.... What I liked about the James Beard book was he was always promoting alternatives and explaining everything the chemistry and everything......
Hi Steve, I'm aged 60 and I learnt to bake my first bread using your recipe about 3 weeks ago. Since that day, I've never bought bread again from the shop. Just wanna thank you for making it so easy to bake bread as I always thought that kneading is essential for bread making. Thanks again. With best wishes, all the way from Malaysia.
I never get tired of watching your videos! I have followed your instructions and amazed family and friends with the delicious breads. You should get an award for all the lives you have saved time baking homemade wonderful bread.
FOR PROOFING I PUT A CUP OF BOILING WATER TO THE BACK CORNER OF MY MICROWAVE, THEN PLACE THE UN-COVERED BOWL INTO THE MICROWAVE AND CLOSE THE DOOR....DRAFT FREE, WARM AND HUMID....WORKS GREAT.
I used to enjoy making home made bread. But over the years my hands started preventing me due to all the kneeding involved (sadly, I'm not that old). Your approach has changed all that and I'm pleased to be able to go back to making home made bread again. Thank you! I think my friends whould thank you too if I told them my secret ;)
I just happened across your channel housebound by corona virus got turbo cheese bread proofing in the oven now made plain overnight bread a couple of days ago everyone enjoyed thank you for opening a new door for a 73 yr. Old happy bread maker.
What does one do, when 'stuck' at home? Why, one makes homemade bread for the first time ever(and not a bread machine in sight)! 🍞 My son, who has never had hot, fresh out the oven said it was the best thing I have ever made! ❤ I am so glad I found this video and his channel. Thanks so much! 🍞🍞🍞
Steve... I have watched this video at least a dozen times. I usually make overnight bread a couple times a week. I was off work Wednesday and decided to try your technique here. It was so good, the husband ate the loaf before I got any! Yesterday, I made 2 loaves, this time using 1/3 whole wheat flour. Again... Perfect rise. Perfect bread. Now I have 2 go-to recipes. Thanks for showing how bread is truly the staff of life, and one does not have to pay $5 a loaf for good quality bread.
Exactly 😊. I love adding bits. Today I added sunflower oil, an egg and a teaspoon of honey. Fingers crossed 🤞. It's still proofing. My other one is poppy seed and oil.🤞🍞🤞
Made the older version 2 days ago. I NEVER made bread ever. I ate almost the entire loaf by myself. Husband and son had 3 slices out of the whole loaf, and never got a chance to have 2nd helping the next day. I just could not help myself:) It was delicious!!!! Thanks for this updated version. I just subscribed!!! Thank you for the easy, non-fuss and clear instructions.
That's so funny 😂🤣☺️. I cried when my first loaf came out of the oven. It was perfect 😊. I couldn't help myself. Out came the butter. Nothing like butter on fresh hot bread.☺️❤️☺️
The best trick I've seen....cutting the top of the loaf w/ scissors before baking! I've tried to score it with a knife and it never works! THANK YOU FOR SHOWING THAT!!!!
We bought one of your books and made the country white bread using the Turbo method in a Dutch oven. It was so easy and soooo delicious. Thank you so much.
I have been using Steve's PMDO method for no knead bread for a couple of years now, and it bakes up the best bread, and so much easier to slice too. I have the expensive dutch ovens, and the ceramic covered baking dishes, one costing nearly $100, but the PMDO method is a game changer. And I use the loaf pans and the binder clips, just like Steve does. Thanx Steve ! It's a brilliant idea.
I just wanted to say thank you. Over the years I have attempted to make bread with mixed results. But when I found your channel it open up a whole new world of baking with yeast. You have taken out the mystery and broken the process into simple to follow steps. Since using your technique I have had consistently good results and excellent tasting bread. So thank you again for all your hard work. Kind regards Ray
Fantastic" today, I'm making my first loaf of bread 🍞 ever! I always wanted to and today is that day. I think you're recipe is easy and the bread looks delicious. I'm making the sesame seed bread and about to enter it in to the over. Hope all turns out good and looks as good your's sir. You made it look very easy and so it's your recipe I am baking bread today.
I just discovered your channel not long ago. And what is really cool is the way you make bread is the exact way my mom taught me to make it when I was young. It's funny how knowledge like this gets lost over time and then has to be rediscovered. Thanks for all you do and sharing and educating all of us.
2021-03-22 💗 🍞🥖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
Thanks Steve, I have made Artisan bread for the first time in 68 years and it was wonderful...I have got to the point I detest store bought bread and the price is getting crazy high...I basted my dough with one egg whisked with 1tbs water and sprinkled with sesame seeds...it was so wonderful I couldn't believe it...I made lemon curd and the combination of Artisan bread, butter and lemon butter is heavenly...thanks so much!
Sir, I tried your method/recipe, brought it to work, and you made me a rock star! People couldn’t believe it wasn’t a sourdough bread. Thank you for a no fuss/muss recipe with a quality end product!
Made my first loaf following this recipe today...and my second ever loaf of bread. The first ever loaf, a fruit loaf, was over 15 years ago, took all day and much fussing over to achieve the rising, kneading, etc. Beautiful bread but I never wanted to repeat the process. By comparison, this 'no knead' process was just so incredibly easy. I messed up a little as the 2nd proofing ran well over the suggested time (I was trapped under a pile of cats & couldn't move) by several hours. Quite a bit of dough was seeping out of the PMDO. I wiped the excess off, heated the oven & hoped for the best. I was relieved that it came out with only a slightly weird flat top to the loaf as the only flaw but texture & flavour were still better than any commercial bread. Thank you and will be making my own bread much more frequently from now on.
Making my second Turbo Loaf...even my lemon pound cake required extra moisture! Thank you for making sure you reached people with your remarkable, simple, and delicious recipes.
I got it right today! I left my batch in the oven overnight, with the light on inside and today, it had finally doubled in size. Created my own Dutch oven by covering the two pans in tin foil. Today, I had to put the heat on in the morning, to get the chill out of the house. That, combined with the oven being on, made it the perfect temp for another loaf of bread. The difference was immediate! While I was mixing it up, it reacted completely different than yesterday's loaf did, so I know it was the coolness of the whole house yesterday. Can't wait for it to cool down enough to sample it! Thank-you so much, Steve!!!
Sir, you are an absolute genius. I was thinking about how to make something like your PMDO, but didn't think it would be feasible. But your idea of using fasteners makes it possible. Thank you for sharing.
I’m getting ready to make my first bread loaf ever and I’ve seen a lot of videos but they are always too complicated. I think I’m going to try your method! Thanks for sharing!
I bake bread all the time now. I use ONLY Steve's recipes. I tweak them a bit but Steve all the way. It's so easy. Good luck 🍀. Once you start you won't stop☺️❤️☺️.
So, I watched this video mid-morning and sat there thinking, 'why not?' and then made the bread (not the PMDO version but the single pan version) and have just eaten a ham and tomato sandwich made from this delicious loaf! Steve, it is brilliant - many thanks!
So glad to see you back with new videos- they are just as fabulous as the old ones. Although I have your books, I still like to watch you on video, there is always something to learn. You are God’s gift to new or inexperienced cooks who think it’s much too difficult to make bread- I know because I was once like that! No more, I can confidently whiz thru different breads, rolls, pizza crusts and more thanks to your books and videos. Thank you and God bless you for sharing your techniques! 🤗
This is a game changer! easiest, most convenient, money saving. Seriously, spread this video like wild fire and buy this mans book, This bread was; A: The easiest I have ever put together in my life, B: Listen to everything he advises- even if you may think it strange to stir with the opposite handle of the spoon-his bread game knowledge is top, C. The bread came out durable and is by far the best tasting bread I've ever made, D: I have been trying to make bread for years, this is the first time I actually enjoyed the process and got good results that were not hard to achieve, I am pretty sure I even messed up my pan size at some point, and My bread still turned out flawless. Thank you Stev.
Why is there 1 1/4 teaspoons yeast in this recipe but only 1/4 teaspoon yeast in this recipe? I wrote this recipe as well as another down and thought I made an error writing it. Is it because it is Turbo method?
Som my friend...I made my loaf, below sea level...I ised 1 1/2 teaspoons of the yeast you recommend, 3 cups of flour , salt, 1 1/2 teaspoons white suger, and 20 ounces warm water at 122 fahrenheit degrees. Wow, did the secobd proofing..,baked at 400...cooled under a towel overnight...just tried it...PERFECTION! TOASTS BEAUTIFULLY! Thank you for your inspiration! The taste and texture are fabulous!
I just saw where a person that bakes a fair amount went to the beauty supply store and buys a box of 100 shower caps (she said very reasonable). I just used the cling wrap and then put a time on when I made the dough, I sometimes will make bread all day long and it keeps the doughs from getting mixed up.
It snowed while I was mixing up the dough to make no knead Cheddar bread tonight and it took 2.5 hrs for it to rise because I didn't warm the bowl before I mixed it.Next time I'll warm the bowl!I proofed it 30 minutes in a bowl lined with parchment paper before I baked it in a dutch oven that was preheated! A lot of people like myself didn't like baking before but your bowl and spoon method changed everything!No huge mess in the kitchen anymore !Thanks Steve!
Thank you Steve!! I just made this for the first time. It's fast, easy, and so delicious!! And even though I'm an amateur, you've helped me make breads that look like they came from a bakery!!
Luv your recipes....I have been making sesame bread since watching you. What I do is stir the S-seeds into the dry flour and salt before adding 16 0unces of water with the yeast.Then I stir with a spoon handle . Loafs come out great with the seeds all through it.
I made this bread yesterday. It was fabulous. I made a few tweaks. I mix the flour and salt in the bowl and gave it a good stir. I proofed the yeast with 1 teaspoon of sugar in my 2 cup Pyrex measuring cup and once I had a nice froth I just dumped it all into the flour mixture. I used your technique of using the handle of the wooden spoon and it combined beautifully and easily considering I have severe shoulder injury. I have passed this recipe on to so many already. Thank you from the bottom of my heart Stev💞
I have all your books and have been learning from you for the last year. Used this Turbo method to make Honey Whole Wheat yesterday and it came out to be the best loaf ever. Wonderful crumb and great flavor. My mother would be so proud of what I have learned. Thank you so much for teaching us all.
I've been making bread from Steve's recipes for about 2 years and thoroughly enjoy it. My wife & son like this bread better than any store bought bread. This summer (as an experiment) I used the PMDO method in my gas grill using the indirect/convection heat method with the PMDO on a pizza stone. Worked out great! Went well with the steaks cooked on the charcoal grill! Thanks Steve! I cannot tell you how many people I've recommended to view your UA-cam videos.
I started making this a few weeks ago and my family is hooked! I love how easy it is instead of my previous recipe which I had to knead. The metal clips "poor man's Dutch oven is a great idea, too! I tried all purpose flour since that's what I had available, but I got some bread flour for my latest batch. I'm not sure there's a big difference but I think I need to taste test the two side-by-side 😋
I just baked my first Turbo bread a few days ago and am sooooo pleased. I used whole wheat pastry flour and it turned out to be the moist, dense, but not too heavy, bread I was seeking. But, I needed the shape of sandwich-bread and the crust to be softer. Then, this recipe just popped up! Yay!!! I will try that next loaf.
This has become my “go-to” bread method. Since I am currently (March, 2020) running low on bread flour I have started to mix AP flour with King Arthur whole grain bread improver and bread flour. It works well.
isn't it funny how everyone has suddenly turned into at home bakers?? lol i couldn't fine bread flour either but happened to have some vital wheat gluten in the fridge, so i added 1.5T to 3.5c cups AP flour. worked perfectly!!
No bread in our 2 stores. Have to drive 1 hr to a county that is inundated with Covid 19 to get bread. Thus I started baking like I used to. Survival by the bread.
This recipe also works great with 1/2 white flour and 1/2 whole wheat flour. I added sunflower seeds instead of sesame seeds. It’s a great recipe and allows for some creativity. Thanks Steve for all the great recipes. I also love your pizza dough recipe!
I've been using Steve's bread recipes for about a year now. And I have to say, they are just fool proof! Using his tips and techniques, I have turned out beautiful loaves consistently since I found his channel! ❤️🥰🍞🥐🥖
I usually use your traditional method but needed bread a little sooner so I tried the Turbo method and it turned out a great loaf in under three hours. I used the poor man's dutch oven which is now my favorite method for baking. I made a dough with 12 oz bread flour and 6 oz spelt flour and it was very tasty.
I am so happy to have stumbled upon artisanbreadwithstev. Bread making has always been an obstacle to me as I have NEVER been able to master the craft (i.e. my attempts have always been a bugger-up) - thanks to Stev, now bread-making is a breeze
Love your skill and simple recipe's Steve! It has been ages since I have played around with bread. I have always made my own pizza dough but this no knead bread is so simple I feel like I am cheating. I am incorporating it into a low carb bread and high fiber. Using your recipe as my base and starting point.
I have used your methods and both work so well. My K was watching you on UA-cam and my son was interested enough to sit down and watch. When we were done watching he said he would like to make bread with me. We had so much fun! Thanks for what you do 😊💗!
Hi Steve, hope alls well with you and yours. I/we sure missed your video's buddy, and do hope you're back with more delicious videos. welcome back and keep them coming, please...
Thank you so much Steve! I have been watching your videos for a couple of months, finally pulled the trigger and made a loaf about a week ago. It was a freakin’ thing of beauty and delicious! Now I am totally in! The bread was crunchy and chewy on the outside, soft and delicious and yeasty on the inside, sesame seeds all over the place. Delicious, but even more delicious toasted! ( I’m big on toast.). You have made my family very happy. I’m on my fourth loaf today, and I bought some large muffin pans to make some rolls in. Perfect for hunkering down in this scary time with coronavirus, gives me something beautiful and fun to do, feeds my family, and a perfect excuse to make more and more soup. Now I’m making bread for neighbors. Steve, I dabbled in making bread years ago, but there was so much stress involved, mostly around the exact, perfect temperature of the water! You have shown me it’s not that big a deal. Thanks again , Steve. Hope you and yours are doing well. - Ann
I’m so happy you made a new video Steve! I love your recipes, they’ve made me excited to bake and really helped me learn how easy bread is to make! I made your no-knead cheese bread the other day for my family and it was gone within the hour!
My goodness! I just made this bread and it’s by far the best bread I’ve ever made. Crunchy on the outside and super moist on the inside. Amazing! Thank you! I am now your forever fan and follower. My own French mom has never made such wonderful bread and she is a cook, or was.
Steve your bread videos are so appreciated! Thank you so much. Your videos are straight to the point, short, and extremely easy to follow. You don’t waste any time nor do you babble on with nonsense talk lol. I’m currently trying to make sourdough starter. I think I’ve finally figured it out lol. I plan to use the starter in one of your recipes. Thank you again Steve and take care-Debbie
Just tried you recipe and method Steve and I have to say a big thank you for having shared it. Your proportions are spot on, spectacular taste! And that handle end of the spoon trick... genius! I can't wait to start playing around a bit with different flours and additives. For my proofing chamber, I had great success with boiling a cup of water in the microwave and then placing the dough in with it afterwards for the 90 minutes. Creates a nice humid atmosphere.
I love your artisan breads! I made a loaf and served it with Pasta Fagioli at a luncheon and people couldn't get enough. I made a double batch of each and left with empty containers, lol! Thank you Steve!
My granddaughter (who is 7 yrs. old) and I used this recipe to make bread. It turned out really good. It was super easy and fun. We added sesame seeds.
Steve! You rock! The PMDO?! Genius! Here I was lugging my dutch oven in and out of the oven making a loaf of bread that was hard to make sandwiches out of and you show me the PMDO. Trying your recipe right now with some garlic in it. Going with our spaghetti dinner tonight. I will lift a fork full of pasta to you dear Steve. I love your recipe, I love your delivery. You put the ingredients and amounts right out there, no guessing. I don't have time for that. I'm subscribing to your channel. Can't wait to see what else I can make. Thank you!!!
Thanks Steve! I love your videos and have started baking bread every weekend! Something I've never done before. I really appreciate your videos and your easy to follow instructions. I really like your measuring cups, measuring spoons and your spatula. Do you happen to have a list of kitchen products you like to use?
Thank you for your videos! I love making turbo bread. To reduce plastic, I want to pass on a tip from the Italian Grandma. When you have a good quality plastic bag, such as the one I used from sunflower seeds for birds, cut it open, wash it thoroughly and reuse it for your cover for bread proofing. I use a big silicone rubber band I got for using with my Instant pot to keep it on the bowl. One of the big silicone bowl covers would also work. After use I wash, shake, and hang it up to dry on a shirt hanger. I figure the less plastic we use, the better.
Hi Steve I like your recipes and I ordered your book. I just wanted to mention that your recipes are perfect for those of us who travel in RVs or who live in mobile homes or trailers. We have very little kitchen space, tiny ovens and not a lot of room to roll out dough or shape breads. I think your recipes are perfect for us, and you might want to mention that in your videos. Thank you for everything .
Each and every time I make bread using this turbo method it turns out beautifully! Thank you for updating this method, making it more clear about the warm bowl!
You have made bread making enjoyable, easy and tasty. Love the idea of seseme seeds. Even though I have all, yes all, of your books, I still enjoy watching you make bread. Even if it's one you have done before, watching you makes it look come to life. How about doing a video on cinnamon rolls? Thanks, a faithful follower.
Just used your recipe to make 6 sandwich rolls, used little loaf bakers like you used in a previous video. Wanted a soft roll so I added a little EVOO and a teaspoon of sugar. Pulled them out of the pans onto parchment, covered with towel so they would steam cool. Made a very tasty roll for my french dip. Thank you.👍😊🥰
HappyBird's Glitter Nest use more yeast, or proof for longer. I would try almost doubling the yeast. As cheap as flour is, there’s not much risk with experimenting a little.
I wouldn't add more yeast... Whole wheat needs more moisture ... try one or 2 more ounces of water depending on how much whole wheat flour you are using. If I'm using all whole wheat and a long slow rise I use 4 extra ounces of water.
Steve I want to thank you for these bread recipes. During times being home hiding from covid 19 my kids and I are having a blast making fresh bread. Thank you so much
I haven't got a clue who this Steve man is, but I have been using his recipes and methods for about eight years now, and the bread is always perfect. I have wasted my time with other very fancy talking and looking individuals, but believe me, they are simply entertainment only. There is a secret to making bread, and the secret is ....that there is no secret.
Hmm - why is it turbo - why is the preparation time so much shorter compared to regular bread-making?
I didn't get that part. I assumed it was because he was using some special super-yeast, but now I think I was wrong.
@@manofsan Yes, it was just a catchy name. BUT the bread is good.
@@erepsekahs - I was just wondering whether any special yeast exists that can help speed up the process. There is such a thing as Turbo Yeast, but it's meant for more quickly producing alcohol in brewing beer, and not meant for breadmaking.
All of these comments are so positive and personal. Everyone sounds like a distant relative who likes him but rarely sees him and it's so wholesome
Hello Steve been making your recipe for bread 🥯 for my local farmers market, except I double it and cook in a 6qt Dutch oven. I make cheese, 8 grain, cracked wheat, sunflower 🌻, ground flaxseed, rye flakes, rolled oats, spelt flour, rye flour (dark and light), oat flour, kamut flour, triticale flakes, kamut flakes, fresh garlic, sesame seeds, oh ya also make plain white bread 🍞. Sell out every time. Every thing purchased from my local flour mill, Arva flour mill. Oldest operating mill in Canada 🇨🇦.And when the market is not open I have repeat customers who come to my house, I average 30-50 loaves a week. Thanks again and stay strong 💪 and healthy in these trying times. Cheers 🍻 EH! 😎🇨🇦.
Is it the mill in Osoyoos ☺️
I wd get a commercial oven. my sil does the same thing, makes a pile of baking every week for the farmers market, she makes yorkshire pudding bread, etc.
Does the turbo bread have the same taste and texture as the traditional method?
I’ve rewatched these for years. I love how clean Steve’s workplace is.
I've tried all sorts of complicated methods, and always come back to Steve's. Most of the time I do the overnight version. So easy. The night before I prep it in 5 minutes, cover and go to bed.
When I'm prepping I think to myself.. do I want cheddar cheese bread? or onion? or multi-grain? or just plain this time. (add 30 seconds for each variety). Next morning, I bake it. I don't even think about it much anymore. What a gift you have given people Steve! thank you...
Does the turbo bread have the same taste and texture as the traditional method?
You sir are the Bob Ross of bread! So relaxing watching you make this effortless bread recipe.
logarithmic7 lol said the same
Thing watching his first video
So true!
They are currently showing Bob Ross again in the UK on BBC4. Even my husband is facinated watching him build a picture. I find Steve great to watch as there is no irritating music, which I find distracting.
Yeah he's really great I'm certain he owns a copy of "Beard on Bread"..
James Beard....
What I liked about the James Beard book was he was always promoting alternatives and explaining everything the chemistry and everything......
Hi Steve, I'm aged 60 and I learnt to bake my first bread using your recipe about 3 weeks ago. Since that day, I've never bought bread again from the shop. Just wanna thank you for making it so easy to bake bread as I always thought that kneading is essential for bread making. Thanks again. With best wishes, all the way from Malaysia.
I never get tired of watching your videos! I have followed your instructions and amazed family and friends with the delicious breads. You should get an award for all the lives you have saved time baking homemade wonderful bread.
Great post about Steve!!! I Second your comment! STEVE RULES!!! ❤
FOR PROOFING I PUT A CUP OF BOILING WATER TO THE BACK CORNER OF MY MICROWAVE, THEN PLACE THE UN-COVERED BOWL INTO THE MICROWAVE AND CLOSE THE DOOR....DRAFT FREE, WARM AND HUMID....WORKS GREAT.
Good idea. As many people say, " Thank you Jesus". haha
Hi Jesus, I do this too, works really well.
I have a (curious) cat. I use my microwave to “hide” foods away from him, but wasn’t sure how to warm up the mw. So, thank you!
Thanks for this tip! Been using it for the last month.
How to make it softer
I used to enjoy making home made bread. But over the years my hands started preventing me due to all the kneeding involved (sadly, I'm not that old). Your approach has changed all that and I'm pleased to be able to go back to making home made bread again. Thank you! I think my friends whould thank you too if I told them my secret ;)
I just happened across your channel housebound by corona virus got turbo cheese bread proofing in the oven now made plain overnight bread a couple of days ago everyone enjoyed thank you for opening a new door for a 73 yr. Old happy bread maker.
What does one do, when 'stuck' at home? Why, one makes homemade bread for the first time ever(and not a bread machine in sight)! 🍞 My son, who has never had hot, fresh out the oven said it was the best thing I have ever made! ❤ I am so glad I found this video and his channel. Thanks so much! 🍞🍞🍞
Mrs. H 0
I hope you can find bread flour, I can't anymore....
@@jackagain8346 Keep looking, it pops up.
@@jackagain8346 I finally found some on Wal Mart.com. Was expensive at all. I looked for it and finally they got some in.
Glad you two had that moment👏🏻
I have made this many many times and should have thanked you sooner.. this is the ONLY bread I have ever made and it comes out amazing each time.
Love you, Steve! Made a loaf yesterday and one today, too! My friend loves it and I love you! ❤️ I call you Turbo Steve!
Steve... I have watched this video at least a dozen times. I usually make overnight bread a couple times a week. I was off work Wednesday and decided to try your technique here.
It was so good, the husband ate the loaf before I got any! Yesterday, I made 2 loaves, this time using 1/3 whole wheat flour. Again... Perfect rise. Perfect bread. Now I have 2 go-to recipes. Thanks for showing how bread is truly the staff of life, and one does not have to pay $5 a loaf for good quality bread.
Exactly 😊. I love adding bits. Today I added sunflower oil, an egg and a teaspoon of honey. Fingers crossed 🤞. It's still proofing. My other one is poppy seed and oil.🤞🍞🤞
Made the older version 2 days ago. I NEVER made bread ever. I ate almost the entire loaf by myself. Husband and son had 3 slices out of the whole loaf, and never got a chance to have 2nd helping the next day. I just could not help myself:) It was delicious!!!! Thanks for this updated version.
I just subscribed!!! Thank you for the easy, non-fuss and clear instructions.
Amazing. Thanks for the clever way to use pmdo
Good love it. You made it so you eat it right 😋
@@deb4735
Ha Ha. Exactly!
That's so funny 😂🤣☺️. I cried when my first loaf came out of the oven. It was perfect 😊. I couldn't help myself. Out came the butter. Nothing like butter on fresh hot bread.☺️❤️☺️
The best trick I've seen....cutting the top of the loaf w/ scissors before baking! I've tried to score it with a knife and it never works! THANK YOU FOR SHOWING THAT!!!!
We bought one of your books and made the country white bread using the Turbo method in a Dutch oven. It was so easy and soooo delicious. Thank you so much.
I have been using Steve's PMDO method for no knead bread for a couple of years now, and it bakes up the best bread, and so much easier to slice too. I have the expensive dutch ovens, and the ceramic covered baking dishes, one costing nearly $100, but the PMDO method is a game changer. And I use the loaf pans and the binder clips, just like Steve does. Thanx Steve ! It's a brilliant idea.
Do you have any problems with the binder clips melting?
@@theresebrandser those are steel, so if you are staying short of 1350 deg Celsius you should be safe
Metal Forever thanks! The ones I’m familiar with have plastic on them, so I’ll look for an all metal version :)
I've only bound the black ones with metal. I was thinking that they would melt too. Anyone tried???
@@theresebrandser ..... Binder clips are metal.....they won't melt :-)
I just wanted to say thank you. Over the years I have attempted to make bread with mixed results. But when I found your channel it open up a whole new world of baking with yeast. You have taken out the mystery and broken the process into simple to follow steps. Since using your technique I have had consistently good results and excellent tasting bread. So thank you again for all your hard work. Kind regards Ray
Fantastic" today, I'm making my first loaf of bread 🍞 ever! I always wanted to and today is that day. I think you're recipe is easy and the bread looks delicious. I'm making the sesame seed bread and about to enter it in to the over. Hope all turns out good and looks as good your's sir.
You made it look very easy and so it's your recipe I am baking bread today.
I just discovered your channel not long ago. And what is really cool is the way you make bread is the exact way my mom taught me to make it when I was young.
It's funny how knowledge like this gets lost over time and then has to be rediscovered.
Thanks for all you do and sharing and educating all of us.
I have used his method for years …each loaf is delicious and as easy as he says…excellent and fun way to make bread.
THANKS, STEVE! You're an inspiration and have helped a lot of people through a rough time.
2021-03-22 💗 🍞🥖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
Thanks Steve, I have made Artisan bread for the first time in 68 years and it was wonderful...I have got to the point I detest store bought bread and the price is getting crazy high...I basted my dough with one egg whisked with 1tbs water and sprinkled with sesame seeds...it was so wonderful I couldn't believe it...I made lemon curd and the combination of Artisan bread, butter and lemon butter is heavenly...thanks so much!
Sir, I tried your method/recipe, brought it to work, and you made me a rock star! People couldn’t believe it wasn’t a sourdough bread. Thank you for a no fuss/muss recipe with a quality end product!
Gosh I’m glad to see you again, Mr. Steve. So is my husband-we LOVE your recipes. Hope that all is well with you.
Made my first loaf following this recipe today...and my second ever loaf of bread. The first ever loaf, a fruit loaf, was over 15 years ago, took all day and much fussing over to achieve the rising, kneading, etc. Beautiful bread but I never wanted to repeat the process. By comparison, this 'no knead' process was just so incredibly easy.
I messed up a little as the 2nd proofing ran well over the suggested time (I was trapped under a pile of cats & couldn't move) by several hours. Quite a bit of dough was seeping out of the PMDO. I wiped the excess off, heated the oven & hoped for the best. I was relieved that it came out with only a slightly weird flat top to the loaf as the only flaw but texture & flavour were still better than any commercial bread. Thank you and will be making my own bread much more frequently from now on.
Making my second Turbo Loaf...even my lemon pound cake required extra moisture! Thank you for making sure you reached people with your remarkable, simple, and delicious recipes.
I got it right today! I left my batch in the oven overnight, with the light on inside and today, it had finally doubled in size. Created my own Dutch oven by covering the two pans in tin foil. Today, I had to put the heat on in the morning, to get the chill out of the house. That, combined with the oven being on, made it the perfect temp for another loaf of bread. The difference was immediate! While I was mixing it up, it reacted completely different than yesterday's loaf did, so I know it was the coolness of the whole house yesterday. Can't wait for it to cool down enough to sample it! Thank-you so much, Steve!!!
Sir, you are an absolute genius. I was thinking about how to make something like your PMDO, but didn't think it would be feasible. But your idea of using fasteners makes it possible. Thank you for sharing.
Just made this bread👍🏻 I believe the key was mixing warmed water and yeast and salt together before adding flour. Huge! Thanks Sir❤️
Shutter Dog Homestead yes! For quick fermentation of the yeast, it needs warmth......water and ambient.
I’m getting ready to make my first bread loaf ever and I’ve seen a lot of videos but they are always too complicated. I think I’m going to try your method! Thanks for sharing!
I bake bread all the time now. I use ONLY Steve's recipes. I tweak them a bit but Steve all the way. It's so easy. Good luck 🍀. Once you start you won't stop☺️❤️☺️.
I used your recipe it came out great. It was my first loaf of bread. It tastes great
So, I watched this video mid-morning and sat there thinking, 'why not?' and then made the bread (not the PMDO version but the single pan version) and have just eaten a ham and tomato sandwich made from this delicious loaf! Steve, it is brilliant - many thanks!
So glad to see you back with new videos- they are just as fabulous as the old ones. Although I have your books, I still like to watch you on video, there is always something to learn.
You are God’s gift to new or inexperienced cooks who think it’s much too difficult to make bread- I know because I was once like that! No more, I can confidently whiz thru different breads, rolls, pizza crusts and more thanks to your books and videos.
Thank you and God bless you for sharing your techniques! 🤗
Though I love my own recipes, the softer doughs require a machine to knead. This looks brilliant. Looks like today is bread day. Thank you!
Now making fresh bread every other day! I think we love the smell as much or more than the bread! Thank you again Steve!
This is a game changer! easiest, most convenient, money saving. Seriously, spread this video like wild fire and buy this mans book, This bread was; A: The easiest I have ever put together in my life, B: Listen to everything he advises- even if you may think it strange to stir with the opposite handle of the spoon-his bread game knowledge is top, C. The bread came out durable and is by far the best tasting bread I've ever made, D: I have been trying to make bread for years, this is the first time I actually enjoyed the process and got good results that were not hard to achieve, I am pretty sure I even messed up my pan size at some point, and My bread still turned out flawless. Thank you Stev.
I haven't seen you make a video in a while. Thank you so much for coming back. Time for me to make a loaf. Thanks Steve.
Why is there 1 1/4 teaspoons yeast in this recipe but only 1/4 teaspoon yeast in this recipe? I wrote this recipe as well as another down and thought I made an error writing it. Is it because it is Turbo method?
Som my friend...I made my loaf, below sea level...I ised 1 1/2 teaspoons of the yeast you recommend, 3 cups of flour , salt, 1 1/2 teaspoons white suger, and 20 ounces warm water at 122 fahrenheit degrees. Wow, did the secobd proofing..,baked at 400...cooled under a towel overnight...just tried it...PERFECTION! TOASTS BEAUTIFULLY! Thank you for your inspiration! The taste and texture are fabulous!
I use a clean clear shower cap (saved from hotels) to cover the bowl as the dough rises. Rinse off and reuse!
I just saw where a person that bakes a fair amount went to the beauty supply store and buys a box of 100 shower caps (she said very reasonable). I just used the cling wrap and then put a time on when I made the dough, I sometimes will make bread all day long and it keeps the doughs from getting mixed up.
I just use a dinner plate to cover the bowl. It works just as well without adding plastic to the environment.
I saw that option I think an Eng retired baker & he sells them similier to a shwr cap🙂
Amazon has a set of 24 bowl covers in 3 sizes for just a few bucks. :)
I use the lid of one of our pots. Works just fine.
It snowed while I was mixing up the dough to make no knead Cheddar bread tonight and it took 2.5 hrs for it to rise because I didn't warm the bowl before I mixed it.Next time I'll warm the bowl!I proofed it 30 minutes in a bowl lined with parchment paper before I baked it in a dutch oven that was preheated! A lot of people like myself didn't like baking before but your bowl and spoon method changed everything!No huge mess in the kitchen anymore !Thanks Steve!
Thank you Steve!! I just made this for the first time. It's fast, easy, and so delicious!! And even though I'm an amateur, you've helped me make breads that look like they came from a bakery!!
I miss your video updates. I hope you're well.💜
Luv your recipes....I have been making sesame bread since watching you. What I do is stir the S-seeds into the dry flour and salt before adding 16 0unces of water with the yeast.Then I stir with a spoon handle . Loafs come out great with the seeds all through it.
I made this bread yesterday. It was fabulous. I made a few tweaks. I mix the flour and salt in the bowl and gave it a good stir. I proofed the yeast with 1 teaspoon of sugar in my 2 cup Pyrex measuring cup and once I had a nice froth I just dumped it all into the flour mixture. I used your technique of using the handle of the wooden spoon and it combined beautifully and easily considering I have severe shoulder injury. I have passed this recipe on to so many already. Thank you from the bottom of my heart Stev💞
I have all your books and have been learning from you for the last year. Used this Turbo method to make Honey Whole Wheat yesterday and it came out to be the best loaf ever. Wonderful crumb and great flavor. My mother would be so proud of what I have learned. Thank you so much for teaching us all.
In all Steve's recipes I make I use all purpose 11/2c, wholemeal spelt1/2c plain spelt flour 1c and rye wholemeal 1/2c. BEAUTIFUL 😋💓😋.
I watching your video's Steve! You made bread making so easy and now I bake bread whenever I need a loaf. 😍
I've been making bread from Steve's recipes for about 2 years and thoroughly enjoy it. My wife & son like this bread better than any store bought bread.
This summer (as an experiment) I used the PMDO method in my gas grill using the indirect/convection heat method with the PMDO on a pizza stone. Worked out great! Went well with the steaks cooked on the charcoal grill!
Thanks Steve! I cannot tell you how many people I've recommended to view your UA-cam videos.
I NEVER buy bead anymore. I even make my own focaccia. So delicious 😋💓😋
My 12 year old granddaughter is going to love making bread with you! Perfect, hands on homeschool while we wait out the virus. Thank you!!
I started making this a few weeks ago and my family is hooked! I love how easy it is instead of my previous recipe which I had to knead.
The metal clips "poor man's Dutch oven is a great idea, too!
I tried all purpose flour since that's what I had available, but I got some bread flour for my latest batch. I'm not sure there's a big difference but I think I need to taste test the two side-by-side 😋
I just baked my first Turbo bread a few days ago and am sooooo pleased. I used whole wheat pastry flour and it turned out to be the moist, dense, but not too heavy, bread I was seeking. But, I needed the shape of sandwich-bread and the crust to be softer. Then, this recipe just popped up! Yay!!! I will try that next loaf.
I’ve started using the handle of my spoon to stir my bread dough. It’s a great idea! Thanks
Trying this one now. I've made several of your breads and love the ease. I've made bread for almost 50 yrs. Yours are as easy as machine bread
This has become my “go-to” bread method. Since I am currently (March, 2020) running low on bread flour I have started to mix AP flour with King Arthur whole grain bread improver and bread flour. It works well.
Yep, bread flour is absolutely bare on the shelves and ordering from Amazon, Walmart and King Arthur.
isn't it funny how everyone has suddenly turned into at home bakers?? lol i couldn't fine bread flour either but happened to have some vital wheat gluten in the fridge, so i added 1.5T to 3.5c cups AP flour. worked perfectly!!
No bread in our 2 stores. Have to drive 1 hr to a county that is inundated with Covid 19 to get bread. Thus I started baking like I used to. Survival by the bread.
This recipe also works great with 1/2 white flour and 1/2 whole wheat flour. I added sunflower seeds instead of sesame seeds. It’s a great recipe and allows for some creativity. Thanks Steve for all the great recipes. I also love your pizza dough recipe!
I've been using Steve's bread recipes for about a year now. And I have to say, they are just fool proof! Using his tips and techniques, I have turned out beautiful loaves consistently since I found his channel! ❤️🥰🍞🥐🥖
Always quick and easy. My family loves it!! Thanks Steve!
I usually use your traditional method but needed bread a little sooner so I tried the Turbo method and it turned out a great loaf in under three hours. I used the poor man's dutch oven which is now my favorite method for baking. I made a dough with 12 oz bread flour and 6 oz spelt flour and it was very tasty.
Good to see and hear from you Steve! Great technique and bread as always! Bless!!
I am so happy to have stumbled upon artisanbreadwithstev. Bread making has always been an obstacle to me as I have NEVER been able to master the craft (i.e. my attempts have always been a bugger-up) - thanks to Stev, now bread-making is a breeze
Love your skill and simple recipe's Steve! It has been ages since I have played around with bread. I have always made my own pizza dough but this no knead bread is so simple I feel like I am cheating. I am incorporating it into a low carb bread and high fiber. Using your recipe as my base and starting point.
I have used your methods and both work so well. My K was watching you on UA-cam and my son was interested enough to sit down and watch. When we were done watching he said he would like to make bread with me. We had so much fun! Thanks for what you do 😊💗!
Hi Steve, hope alls well with you and yours. I/we sure missed your video's buddy, and do hope you're back with more delicious videos. welcome back and keep them coming, please...
Best bread ever!! I can stop searching for the perfect sandwich bread. Thank you Steve for sharing.
Thanks for the update. Your recipes are simple and delicious and best of all I don’t have to drag out the big mixer !🙂
very easy, straightforward and most of all very tidy and no talking over the food.
I will definitely try them out. Thanks 😊
THAT WAS THE EASIEST AND EASIEST TO FOLLOW ALONG THAT IVE SEEN.. THANK YOU VERY MUCH
Thank you so much Steve! I have been watching your videos for a couple of months, finally pulled the trigger and made a loaf about a week ago. It was a freakin’ thing of beauty and delicious! Now I am totally in! The bread was crunchy and chewy on the outside, soft and delicious and yeasty on the inside, sesame seeds all over the place. Delicious, but even more delicious toasted! ( I’m big on toast.). You have made my family very happy. I’m on my fourth loaf today, and I bought some large muffin pans to make some rolls in. Perfect for hunkering down in this scary time with coronavirus, gives me something beautiful and fun to do, feeds my family, and a perfect excuse to make more and more soup. Now I’m making bread for neighbors. Steve, I dabbled in making bread years ago, but there was so much stress involved, mostly around the exact, perfect temperature of the water! You have shown me it’s not that big a deal. Thanks again , Steve. Hope you and yours are doing well. - Ann
Hello 👋. Can you tell me how you made rolls in muffin pan? Thanks😊.
I’m so happy you made a new video Steve! I love your recipes, they’ve made me excited to bake and really helped me learn how easy bread is to make! I made your no-knead cheese bread the other day for my family and it was gone within the hour!
My goodness! I just made this bread and it’s by far the best bread I’ve ever made. Crunchy on the outside and super moist on the inside. Amazing! Thank you! I am now your forever fan and follower. My own French mom has never made such wonderful bread and she is a cook, or was.
Steve your bread videos are so appreciated! Thank you so much. Your videos are straight to the point, short, and extremely easy to follow. You don’t waste any time nor do you babble on with nonsense talk lol. I’m currently trying to make sourdough starter. I think I’ve finally figured it out lol. I plan to use the starter in one of your recipes.
Thank you again Steve and take care-Debbie
Today, I made your Turbo bread in a loaf pan. It WAS delicious. My family and I devoured it. Thank you.
Wow, that bread is a thing of beauty! Looks delicious! I'm going to give this recipe a try. Thanks Steve.
Just tried you recipe and method Steve and I have to say a big thank you for having shared it. Your proportions are spot on, spectacular taste! And that handle end of the spoon trick... genius! I can't wait to start playing around a bit with different flours and additives. For my proofing chamber, I had great success with boiling a cup of water in the microwave and then placing the dough in with it afterwards for the 90 minutes. Creates a nice humid atmosphere.
Nice to see you again Steve.
I love your artisan breads! I made a loaf and served it with Pasta Fagioli at a luncheon and people couldn't get enough. I made a double batch of each and left with empty containers, lol! Thank you Steve!
I've missed your videos, Steve! I hope everything is going well. Glad to see another bread recipe!
My granddaughter (who is 7 yrs. old) and I used this recipe to make bread. It turned out really good. It was super easy and fun. We added sesame seeds.
I love it when the younger generation gets in the kitchen and has success. Steve
YUMMY! Love his channel. Thank you for the ideas Steve. Nothing like easy, quick, warm, homemade bread.
This is the first video of Steve's that I've watched and I already feel as if I've been missing out. You're a legend!
Steve! You rock! The PMDO?! Genius! Here I was lugging my dutch oven in and out of the oven making a loaf of bread that was hard to make sandwiches out of and you show me the PMDO. Trying your recipe right now with some garlic in it. Going with our spaghetti dinner tonight. I will lift a fork full of pasta to you dear Steve. I love your recipe, I love your delivery. You put the ingredients and amounts right out there, no guessing. I don't have time for that. I'm subscribing to your channel. Can't wait to see what else I can make. Thank you!!!
I love all your special tips and I think its absolutely fabulous that you have kids watching and making these recipes! How awesome!
Thanks Steve! I love your videos and have started baking bread every weekend! Something I've never done before. I really appreciate your videos and your easy to follow instructions.
I really like your measuring cups, measuring spoons and your spatula. Do you happen to have a list of kitchen products you like to use?
Thank you for your videos! I love making turbo bread. To reduce plastic, I want to pass on a tip from the Italian Grandma. When you have a good quality plastic bag, such as the one I used from sunflower seeds for birds, cut it open, wash it thoroughly and reuse it for your cover for bread proofing. I use a big silicone rubber band I got for using with my Instant pot to keep it on the bowl. One of the big silicone bowl covers would also work. After use I wash, shake, and hang it up to dry on a shirt hanger. I figure the less plastic we use, the better.
I hope Carhartt is sponsoring these videos.
This is the best and easiest no-knead bread recipe.....very consistent results too!!! Excellent!
Missed you Steve. Thanks for the video.
Hi Steve I like your recipes and I ordered your book. I just wanted to mention that your recipes are perfect for those of us who travel in RVs or who live in mobile homes or trailers. We have very little kitchen space, tiny ovens and not a lot of room to roll out dough or shape breads. I think your recipes are perfect for us, and you might want to mention that in your videos. Thank you for everything .
I love ur style of baking so easy n interesting to try on ❤️
Each and every time I make bread using this turbo method it turns out beautifully! Thank you for updating this method, making it more clear about the warm bowl!
Thanks Steve. Is it possible to make a video with gluten free flour?
We all love this bread! It couldn’t be easier to make. It is very good toasted too😋
You have made bread making enjoyable, easy and tasty. Love the idea of seseme seeds. Even though I have all, yes all, of your books, I still enjoy watching you make bread. Even if it's one you have done before, watching you makes it look come to life. How about doing a video on cinnamon rolls? Thanks, a faithful follower.
Just used your recipe to make 6 sandwich rolls, used little loaf bakers like you used in a previous video. Wanted a soft roll so I added a little EVOO and a teaspoon of sugar. Pulled them out of the pans onto parchment, covered with towel so they would steam cool. Made a very tasty roll for my french dip. Thank you.👍😊🥰
I love this! Would the measurements be any different if using whole wheat bread flour? I must give this a try! Thank you so much!
HappyBird's Glitter Nest use more yeast, or proof for longer. I would try almost doubling the yeast. As cheap as flour is, there’s not much risk with experimenting a little.
I wouldn't add more yeast... Whole wheat needs more moisture ... try one or 2 more ounces of water depending on how much whole wheat flour you are using. If I'm using all whole wheat and a long slow rise I use 4 extra ounces of water.
Add 1 tab vital wheat gluten for each cup of whole wheat flour. I live at altitude and vwg is the trick for any whole wheat bread.
I use an 8-1/2" x 4-1/2" pan... did you use a 9" x 5"? Steve
Check the expiration date of your yeast... and/or put some yeast in warm water and see if it forms bubbles in 5 to 10 minutes. Steve
Steve I want to thank you for these bread recipes. During times being home hiding from covid 19 my kids and I are having a blast making fresh bread. Thank you so much
Larry, that is so cool. What a great skill your kids are learning! Blessed be!
Merci Steve 😊👏👏👏👏👏👏👏👏👏👏👏👏👏👏