No-Knead Italian Sesame Seed Bread… baked 4 ways (super easy… no machines)
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- Опубліковано 21 вер 2024
- This video demonstrates how to make no-knead Italian sesame bread four ways…
(1) Boule in a Dutch oven
(2) Sandwich bread in a bread pan
(3) Sandwich bread in a “poor man’s Dutch oven”
(4) Dinner rolls in a jumbo muffin pan
It’s the same no-knead dough… baked 4 different ways.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique for the bread (that’s right… I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the bread for me). It doesn’t get any easier than this.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my UA-cam channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
Wonderful... I love how easy you make it to understand :)
2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
Thanks for your ideas!
Steve, I used to make bread by kneading it, then I bought a bread machine and finally I found you on You tube. I haven’t used my bread machine in a couple of years and I bake bread 3 times a week. Your instructions are so clear and my bread comes out beautifully every time. My grandchildren only want grilled cheese sandwiches for lunch made with my home made bread. Thanks for sharing your knowledge and love of baking. Elaine
Steve you are so gentle in the way you speak and in your touch with what you do. You must have had the nicest parents. I love your videos and making all sorts of breads. But your videos are so soothing and enjoyable to watch. I use them with my little niece and nephew. They're very good for teaching children big and little.
Thank you Steve for providing multiple baking techniques! 🍞 My notes:
Rack in lower 1/3 of oven:
. 6:16 Cast Iron Dutch Oven: Proof 30-60 minutes. Bake at 450F for 30 minutes, remove lid, bake another 5-15 minutes
8:49 Uncovered Loaf pan: Proof 30 minutes. 400F for 40 minutes
9:57 PMDO: Proof 30 minutes. 400F for 40 minutes, remove top, then bake another 3-10 minutes
10:28 PMDO in an extra large/tall toaster oven: don't preheat, 400F for 45 minutes
13:47 Rolls: Proof 30 minutes. Rack in middle of the oven, 450F for 15 minutes
Steve, I have your book and I've baked bread using a few of your recipes, all with great success. Yesterday I wanted an Italian bread to go with our ravioli dinner, so I baked this Italian Sesame Bread. It was delicious served warm, with a thin, slightly crispy crust! I used the turbo method, so I increased the yeast to 1-1/4 teaspoons. I was pressed for time, so after the first rise, I sprayed my Dutch oven with canola oil and sprinkled sesame seeds on the bottom. I degassed the dough and just dumped it into my cold, 2-quart Dutch oven, without bothering to shape it. I sprinkled more sesame seeds on top of the dough. After rising for another 30 minutes, I baked it, covered, per your instructions. This bread is every bit as good as the Italian bread I make with traditional methods that is so much more work.
Steve's recipes work beautifully. Anyone who has a failure with Steve's recipes needs to look at your ingredients and your oven. If your flour is old, it could be rancid and the bread will taste terrible. If your yeast is expired, the bread cannot rise. If you use water that is too hot (over 140 degrees F), you'll kill the yeast before it has a chance to rise your bread. Also, oven settings are not reliable. You can set your oven for 400 degrees F, but it needs to be at that temperature when you begin baking. Use a $5 oven thermometer to confirm that your oven is fully preheated and has reached the correct temperature before you put your dough in the oven.
Thank you for all those useful tips. I'd also like to add:
- If your water doesn't taste good straight out of the tap, then use filtered or bottled water
- Store all your ingredients in air-tight containers and in a cool place (I use the refrigerator in the summer)
@@Nyx773 Great addition about the water! Thank you on behalf of everyone reading this.
@@oneitalia2312 You're welcome! I have also started to use filtered water for boiling my pasta. It does make a difference.
@@Nyx773 indeed, it would make a huge difference (and don't nobody mess with my pasta! LOL)
GREAT recipe Steve. As always, I like the fact that you mix the dough in real time. The viewers can see how easy it is to make No-Knead bread. Keep those vid's coming.
I've made several of Steve's artisan bread recipes. They're all spot on. There's nothing better than bread made fresh and eaten warm from the oven. This is good eats. Thanx Steve.
Steve, you are the best. Never fails. I Love You!🤗
Just took it out of my oven. I used the poor mans dutch oven receipt and regular flour because I did not have bread flour. I only baked it for 5 minutes after taking the top off. I have never had a loaf of home made bread look so perfect. It filled the top half almost full. Smells fantastic. Thank you for this supper easy method, instructions, and receipt!!!!! 🤗
Simplicity it'self.- something I agree with wholeheartedly.
I followed this recipe as per the video, using the poor man's dutch oven technique, and it made a delicious loaf of bread! Thanks Steve. The only change I had to make was to proof the loaf the second time for 1 1/2 hours since it is still pretty cold here in Wisconsin and the loaf didn't rise that quickly. I greatly appreciate all of your videos and careful instruction!
Thank you for another great tutorial! I'd *toast the seeds that go into the dough* for greater flavor. The seeds outside the loaf, don't need toasting as they will toast when baking.
Sir, if I could give your videos a million stars, I would. I just made a sesame loaf using your PMDO method, and it's spectacular! So good in its simplicity! My pans are Wilton Advance Select (9.25 x 5.25 inches) and have a wider, flatter lip at each short side, which I found to be perfect to accommodate the same kind of large binder clips you used in this video. I'm thrilled with the results and very grateful you decided to share your bread making passion with the world. Thank you!
Thank you very much Mr. Steve. You really deserve more subscribers. I haven't bought bread ever since I started watching your video. Your recipes really work. You saved me money!
Fantastic, really, this video is all a mother or father needs to feed their family great bread for the rest of their lives. Fantastic. Regards from Australia.
Beautifully taught, no extra talk like many, simple ingredients, no fuss just perfection.Thank you, Steve. I made your ciabatta bread but in a round shape, I got a small leftover bit! everyone just ENJOYED it, Thanks, Steve.
Man, that bread looks amazing!
I made this in a bread pan last night, first time I used a bread pan instead of the dutch oven. It is much easier to slice.
So far, the Italian sesame is the favourite of the breads I have made so far. The olive loaf is also very popular but that one is for special occasions. For every day bread, this is favourite, to date.
One is in second proofing right now. We have not bought bread this month. I have been baking bread every day. It is easy to do with a bit of planning. Tomorrow, I am getting some whole wheat flour. I understand that whole wheat goes rancid in about six months. Assuming that is true, shelf dates are very important.
Thanks to you I am saving money, having fun, and having great bread, fresh from the oven, every night.
Macnutz420 I usually store my flours in half gallon wide mouth mason jars. I fill the mason jar half way with flour I use a wooden mallet rounded flat end and pound it packed. I keep filling the jar and pound it packed. I fill to the head inch spaced of the jar rim. Leave that inch head space. And I crunch a dry clean coffee filter. With a dry towel wipe any flour dust if any put the canning lid and put the mason jar wide mouth vacuum sealer adapter connect my vacuum seal hose and vacuum seal my jar. I do this with every dry powder goods- sugar, salt, baking soda, etc. Even my dry pasta, rice, dry beans what ever I want to vacuum seal. All my dry goods are vacuumed sealed in mason jars no plastic or boxes in my pantry and pest free. You can also use the atlas mason jars that come in Classico spaghetti jars just buy a regular size jar sealer adapter. They cost $10 each. My pantry looks so pretty and organized.
If you use up what you buy fairly quickly, it's easier to store your flour, any flour, in your freezer. I double zip lock bag each 5lb pkg of flour and stick it in the freezer. At least the whole wheat and graham flour (which is coarser than regular whole wheat).
I use less of those than AP or bread flour, which is the only reason to freeze it.
To reiterate and expand upon the other 2 comments:
Store all food in air-tight containers.
Glass and metal are far superior to plastic. Storing in a glass container with a metal lid could keep it for several years whereas plastic is only good for a few months to 2 years.
I also use mason jars for all my food storage, but I don't do the vacuum sealing. Maybe I would if I bought in bulk.
In the summer, I store most of my food in the fridge.
thank you steve. i've been giving you many thumbs up but not leaving any comments. this'll be the first one. great recipes and when they are followed closely, more or less, they produce wonderful bread and rolls.
I haven't seen a new video for a while, I hope everything is ok. I love your channel.
Hi Steve, thank you so much for teaching me how to make artisan bread. I have made hoagie rolls twice now using your easy method and I think I got it. My first batch of dough was a little too wet, but I adjusted my dough the second time around with a little more flour and the hoagie rolls are perfect - thanks to you!!
WOW !!! LOVE THAT ...I AM GOING TO TRY TONIGHT !!! Thank you STEVE & GOD BLESS YOU & YOUR FAMILY ALWAYS 💯❗
My dear Steve, There aren't enough words, for me, to express my sincere thanks and profound gratitude for your fantastic bread videos. Your simplistic technique and easy to follow instructions takes the intimidation out of baking delicious, lovely, fresh artisan bread. I am doing my level best to tell my friends about you and I am sending your UA-cam videos to those who are interested. As I mentioned, there aren't enough words to truly express to you how easily you've demonstrated how to bake your beautiful artisan bread. I LOVE the sesame loaves and I love you. THANK YOU, STEVE!!! 🥇♥️👍🏆👌💋🌹
I followed your recipe exactly except I used everything bagel seasoning instead of sesame seeds. The bread came out beautiful and delicious.
Amazing recipe and bread! 😊
Steve I love how easy these techniques are - I especially love the turbo method of proofing in the oven with the oven light on - genius!
Thanks so much!
Just made this....used Everything Bagel Seasoning instead of sesame. It came out awesome! Thanks Steve for your videos!
I am making this bread tonight. Easy recipe. Hopefully tomorrow morning dough proof beautifully. Tq
Steve, your recipes and methods rock. Like many of us, I’ve been trying my hand at sourdough lately. I had two starters taking up space in the fridge, one of which was last fed well over a month ago. It was only 1/4 of a cup, but with the memories of pandemic-related flour shortages fresh in my mind, I couldn’t bring myself to toss it. I tried this recipe, substituting the 1/4 cup of old starter for the yeast with no other modifications. To my astonishment, the dough tripled in size during its overnight proof. I baked it in an enameled cast iron Dutch oven; it rose beautifully, look, smells, and tastes wonderful. Thank you Steve!
Gd way of making breadmakg simple n easy for all begineers, thanks Steve
You are such a great teacher! Thank you for sharing your knowledge sir.
So glad to see you're back, Steve! You're the reason I started baking bread over two years ago, and I hardly buy it from the store anymore. Thank You!
Steve, best video yet,I will send to my friends.
Another wonderful video. You make bread making easy. Thanks so much
Hi Steve ... You are like the "Bob Ross" of Baking Bread. I enjoy your presentation and demeanor while show us how to make bread. Thanks. Can't wait to try it out. Also, I would like to see if you can figure out a way to bake bread while camping out in the wild with no electricity. 8^)
Did you ever try bread while camping???
If you have not yet found an answer, look for videos on baking bread over a fire in a dutch oven. They're out there.
Steve come back to our lives!!!!
Your videos are very easy to understand. Thank you very much!.
Thank you for sharing😊
Omg I made this bread and it was amazing thank you so much 😊
Great video like always!
Thank you Steve. I've always wanted to master bread making. You have made that possible and simple!
Winner winner! ❤❤❤😊
I've been watching your amazing videos in the past months and this was the first and yet only rolls I made with your no-knead method. Amazing, simply amazing. Rolls are light and the recipe is forgiving enough to replace half the flour with whole wheat flour. And the muffin tin idea is just simply brilliant. Thanks Steve, looking forward to try out your other recipes. :)
Love your method Steve. I have your cookbook, have had it for many years, but I always come back to this video series because it’s a great refresher. Thanks!
This was my 3rd loaf of bread I ever baked in my life and oh my goodness! Thank you, Steve, for this very user-friendly tutorial. The bread turned out absolutely perfect we ate most of the loaf for dinner and I can't wait to try your other recipes. I have shared this video with my friends and I hope this will turn them into bread makers! Thank you again! so good. --Karolina
Yay, your back missed you and the recipes, so happy when you popped up in my feed😁
I love your baking and I have shared too many people
That looks beautiful. We just got our Dutch oven from Amazon and we're making it now!
You are a brillant baker Sir Steven. Easy to understand. I learned a lot. Thank you and GOD bless you.
Steve, You have introduced me to the joys of bread making. we completely stopped buying bread from the store...
I went through 125lbs of bread flour since watching Steve's videos. Family is always happy. I used his basic no-knead recipe and will replace 1/2cup flour with a cup of cheese, cheese/jalapeno, raisin. chocolate chips, cranberries, apple/cinnamon the recipe is very forgiving. To add to the artisan look I sometimes divide the dough, dust with flour and drop into the bread pan causing the top to be more textured.
Sure do miss you Steve.....
Very good tutorial .I thought the main ingridient would be sesame seeds but in fact it weat flour that is the main ingridient.
Thank you very informative video .
Thanks Steve, I’ve been making this bread according to your instructions and it comes out perfect
Greetings from central Ohio! Steve, you are the Bread-Man! I’ve been making your bread for several months now and have gotten my two brothers and a friend doing the same. All your recipes work as you show and i love your cookbook! Thanks for changing the way I eat bread!
Thanks Steve..love all the videos and your books. Tried a,long loaf in my sassafras clay baker. Oh my..it came our wonderful. I will try more of your breads too. Thank you. ♡
Thanks for the recipe!! Until this recipe all my attempts to make bread were a total failure. I actually was skeptical at first but decided to give it a try as it wasn't messy at all and for the first time my bread came out perfect and delicious. Thank you Steve!!!
Steve, I will be grateful if you have any potato bread roll recipe videos!!
Thank you
You are a brilliant baker Steve. I love your easy demo.
Awesome! You're back. Bread looks amazing. Will be making this soon as.
I love your videos. Thank you for sharing.
Where are you Steve? Waiting for more uploads. Thank you for this channel. Respect.
You are amazing, so simple, well explained, and you have a very nice voice.:)
Made this overnight and it came out just beautiful. I made the loaf, and it taste outstanding. Thank you so much for your recipe!
This is my second time making it and I just play your video as I bake. I feel like I’ve been in your kitchen so many times already! You explain things so clearly! I have a bigger Dutch Oven so my bread turns out flatter because it spreads more, but still delicious! Love Avocado Toast with this bread!
Really good video. Thanks
I really love your channel. Thank you for all of the videos.
Awesome 👏
You are a genius ANYONE HAVING PROBLEMS WITH BREAD MAKING DO ANY OF THESE METHODS NEVER FAILS TO GIVE YOU A GOOD LOAF.... I PROMISE
You are a rockstar in the kitchen. Thanks so much for your lessons.
Gonna. Try the loaf pan one. 😊
Thank you! Made a turbo loaf today...just love your recipes! No fail, every time!
Looks great. Thanks Steve!
I'm working on my 2nd bread following your instructions. The 1st one was superb!
Im just seeing this video in 2020. I love this recipe. Thank you so very much. The finished breads look wonderful.
Thanks for another great video. I first watched one of your no-knead "turbo" bread videos about a year ago, got hooked, and haven't bought a loaf of bread since! Glad you're back with new videos. :-)
I now take great pleasure at eating your delicious bred recipes. Most importantly almost almost double the pleasure while making and baking your bread recipes. Thanks to your numerous tips I'm appreciative of how clean my kitchen is at the end of your process
Merci beaucoup mon ami. ❤ at 74 who would have thought I could do that...Cook my own bread...Zen like!
We want ya back monthly Steve, please..ty we miss ya, months, I pra y ur doing good, god bless u dear, plesse come back monthly with ole time food recepies too...cant wa it to see ya..alice, pa
Thanks a ton!🙏
Patricia
Good job 👌
Great job! I've already followed your recipe from one of your other videos, but I'm going to do the poor man's Dutch oven next. Thank you!
Missed you Steve. As always, great and easy bread recipes. I started with your recipes about four or five years ago and have not bought a loaf of bread since. Thank you, John
I'm so into your videos. I just found them a few days ago. I was following someone else and started to make bread a couple weeks ago. Last night made this italian one of yours. Going to put in the oven now. Yours is SO MUCH easier!
I wanted to ask about your equipment: Your bowl holds how many quarts? And your "magic" spoon? Is that plastic? Where can I find one? All the ones I have have hanging holes, and some dough would get stuck there.
I'll post again after I get my new creation from the oven in a couple hours.
Thank you Steve. You are amazing!!!
The 3-1/2 qt Anchor bowl (part of a set) and plastic spoon (part of a set) are from Walmart. Steve
The plastic spoons can also be found, as part of a set of 3, at Dollar Tree. You can also find mixing bowls with spout, handle, and non-slip ring on the bottom, in 2 colors. Helps if you're proofing 2 different doughs!
love the poor mans dutch oven idea
This came out beautiful and delicious! I’m from east Asia. But I love those bread you are promoting. so tasty. Thank you
Great video , i just found your channel and you have a great recipes. Congratulations.
Thank you for your recipe! Turned out great!
Thanks
Looks good to me 😊
I loved this video and he is so clear in his explanation, I will try them allll.
Made your artisan bread and it worked out perfectly. I used my Cast iron Dutch oven
Hi Steve, I live in the tropics so room temp is around 80 at night to 85 at day. If I want to prepare the dough the day before and bake the next morning, do you recommend proofing on the counter overnight at 80 F, or proof 1-2 hours on counter then put fridge over night? Thanks, great video as always
Both would work. Overnight... when the dough fully proofs it stops rising and the top sags, but that isn't a problem. Refrigeration... also works, but you need to bring the dough to room temperature before you can work it. Try both and tell me which you prefer so that I can tell others. Steve
@artisanbreadwithstev: I also live in a hot and humid climate and I've found that leaving my dough to proof overnight in my fridge is best. Then I remove the dough about 2 or 3 hrs before the 2nd proof. It doesn't have to be absolutely warm before then, just so it's mostly local room temp. Comes out perfectly.
This is our favorite bread delicious and easy thank you
Excellent, really appreciate the variations.
So nice
Wonderful job. Thank You.
I am so excited to try this
Hello, I really enjoy your videos. I ordered you book and am looking forward to baking your bread recipes. Thank you.
I’m going to make this tonight, bake tomorrow 👏👏👏👏👏👍😊
Thanks for this helpful and clear video! It really works!