Maxine, I am a woman in my 70s who has never made bread since suffering a serious dough defeat while in college. Today I followed your advice and got a resounding " You can do that again!" from my husband and son. I thank you ( I think!).
I have tried so freaking many artisan bread recipes on the Internet and this is by far the best. Your ratios, temperatures and proofing/baking times are absolute perfection. Thankyou!!!!
My relationship with food recently changed as I realized this country is killing us slowly lol. I’m so happy I came across your channel. I’ve made several of your recipes and I impressed myself and my boyfriend! I’m currently making this bread based off of your short video 🤞🏾
Thank you! your recipe was so easy and foolproof! I added tuscan spices to the loaf and it was unbelievable. Light and crispy outer crust . I am glad i found your recipe ... i have thrown out all the sourdough paraphernalia !
For many yrs I've made versions of this bread&you have made it the most relaxed yet exact(best) I've seen&no 'secrets' left out so it can even look the same👍
I am new at baking bread, and I made my first Artisan Bread, using a Dutch Oven, with your recipe. It was a resounding success and loved by all! Thank you for your very clear and generous instructions, and for inspiring me to keep learning. 😋♥
So happy that the video was uploaded since yesterday it was unavailable! This looks so delicious! Always love some great home-made bread, and this artisan bread looks SO GOOD, especially paired with something!!!
Just made this recipe today . So glad I came across video in the the youtube shorts . My bread came out so good . Half of the loaf is gone already . Will make it again next week . Thank you 😊
I tried making sourdough starter 3 times. It's not for the impatient. None of the times did my starter work. Thank you so much for this video!! I finally made a nice loaf. 🍞
Here is her recipe for those that aren’t able to locate it: Artesian bread: 390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water (75-85*)▪️Butter, for serving▪️ . 1️⃣ In a large bowl mix together the flour, salt, sugar and yeast 2️⃣ Add some lukewarm water (~110°F) and mix everything together to form a shaggy mass of dough 3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours 4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well) 5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms 6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size 7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter! . Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven. . ⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
Do you know if I am able to use the King Arthur brand white whole wheat flour for this recipe? Do I need to add anything to it, since it does not say “bread flour”? Thank you!
I would always take softened butter made by my neighbor with goats' milk, (I've allergies to cow's milk),,, soft butter mixed with fresh finely chopped garlic, fresh basil, rosemary and spread it on warm fresh baked bread. As a kid whenever my Nana made fresh whole wheat bread, I'd spread homemade butter and fresh either strawberry jam or black berry jam that had been canned season before. Nana always made one loaf of bread just for us kids coming home from school to eat with ice cold glass of goat's milk.
The "proofing" basket is called a banneton. And the cuts at the end are calling SCORING... it's bigger than looking cool. It would flatten like a pancake if you didn't score. Scissors work well if you don't have a lame! Great job 👍👍👍
oh the hot bread went fantastic with shredded purple cabbage, red onions on top and either Poppie seed dressing drizzled over top of salad or Nana's brown sugar, bacon and red wine vinegar dressing and that went well with fish, (Grouper or Halibut) or giant Scallops baked potato/sour cream/chives or pan seared black pepper/teriyaki sauce Salmon fillet/ tender broccoli florets with Loui Jardou white Chardonnay wine This pouilly-fuiss is incredible! It has a fantastic balance of pear, apple, butter, oak, and vanilla that round out the profile to be rich, smooth, and decadent. The hints of acidity from the citrus notes, primarily lemon and a little touch of orange, compliment the main sweetness and tartness that the primary flavors present.
You made a boo boo ,when you put the dough in your basket ,your supposed to put seem side up so when you take it out you will have the smooth side to score but you put it in seem side down don’t know if you understand what I’m saying but yah always put seem side up so you flip out dough onto board and proof looks beautiful
Hi, can I just use an ordinary bread flour instead of the artisan one? And do I have to put the dough in a closed dutch pan or can I just put the dought in an ordinary baking tray? Thanks in advance
Yep that will work! And yes you can bake on a baking tray sometimes it's good to put another dish with water to create steam in the oven if you're just using a tray
I developed my personal "go-to" recipe that my family likes best. In large bowl: whisk 3 cups bread flour, 1 tsp fine sea salt, 1/8 tsp nutmeg, 1/8 tsp dry orange zest. In two-cup measure: microwave 6 oz water & 6 oz milk to 110F, whisk in 1 tsp sugar & 1 pkt dry active yeast; covered for 5 mins. Add wet to dry ingredients and combine until no dry flour remaining. Add 2 Tblsps softened butter and incorporate well (I use my fingers!) until it no longer feels slick, but is consistently very moist. Just leave it as a rough lump, cover in warm place 1 hour. Turn out onto lightly -floured surface, lightly flour the top of dough. Don't handle too much! Lift, stretch and fold onto itself from all four side. Draw it together from all sides into a tuck on the top. Flip it onto light flour, drag with hands or scraper, tucking it under while scooting it around to form a ball. Back in bowl, covered in warm place 30 minutes. Meanwhile, preheat Dutch oven pot and cover at 450F. Repeat the "turn-out, lift&fold, flip and scoot". Place on parchment in bowl, covered for 10 minutes. Score the top. Lift dough with parchment and carefully drop into hot Dutch. Cover and bake 450F 30 minutes.
I've never made a video. I'm glad you commented here because it helped me see I had made a typo on measurement of the nutmeg and orange zest. See correction 1/8 NOT 1/4@@charleswilson4598
Hello how do I get my gluten free bread to look like your glutinous bread? I find your recipe much more appealing than the others I’ve seen. Do you have a gluten free recipe I can follow?
a halved pear with caramelized syrup flambéed with white wine and even though this other dessert is richer heavier all left a clean plate of Mississippi Mudd Cake.
I watched a guy do this without a dutch oven. He dumped his risen dough ball onto a cookie sheet and then covered the dough with a large metal bowl turned upside down and his bread came out pretty nice.
@@charleswilson4598thanks for the reply! I did this 3x already without using Dutch oven, coz we don't have..I used a normal baking tray with cover, and it came out as expected! Thanks for this video ,very easy to follow!
Artesian bread: 390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water (75-85*)▪️Butter, for serving▪️ . 1️⃣ In a large bowl mix together the flour, salt, sugar and yeast 2️⃣ Add some lukewarm water (~110°F) and mix everything together to form a shaggy mass of dough 3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours 4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well) 5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms 6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size 7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter! . Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven. . ⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
Maxine, I am a woman in my 70s who has never made bread since suffering a serious dough defeat while in college. Today I followed your advice and got a resounding " You can do that again!" from my husband and son. I thank you ( I think!).
I have tried so freaking many artisan bread recipes on the Internet and this is by far the best. Your ratios, temperatures and proofing/baking times are absolute perfection. Thankyou!!!!
This is about the most easiest recipe that I have found on the net.I appreciate what you have done.You've made my life so much easier.Thank you
My relationship with food recently changed as I realized this country is killing us slowly lol. I’m so happy I came across your channel. I’ve made several of your recipes and I impressed myself and my boyfriend! I’m currently making this bread based off of your short video 🤞🏾
I made this yesterday.
IT WAS OUTSTANDING!!!
So easy, it came out perfect!
@@mrimirnz - I believe ours is a 51/2 qt
Thank you! your recipe was so easy and foolproof! I added tuscan spices to the loaf and it was unbelievable. Light and crispy outer crust . I am glad i found your recipe ... i have thrown out all the sourdough paraphernalia !
Thank you for this! Made mine after a crap day and it was just what I needed
Aww so happy to hear that ❤ sorry your day wasn't the best. We all have those days 😘!
The bread looks amazing, and it looks so pretty!!! 😍Yummy, thank you!! 👍♥️🌺🌿🪻⚘️🌷🫓🫓🫓 for sharing!!! My husband will be happy!
Thank you for sharing your time and talent ❤❤
For many yrs I've made versions of this bread&you have made it the most relaxed yet exact(best) I've seen&no 'secrets' left out so it can even look the same👍
I am new at baking bread, and I made my first Artisan Bread, using a Dutch Oven, with your recipe. It was a resounding success and loved by all! Thank you for your very clear and generous instructions, and for inspiring me to keep learning. 😋♥
I love this recipe and I really enjoy watching your souse chef by your side. 🐾❤
I tried your recipe and I am blown away it tastes like heaven 🍞. Great and easy recipe❤. Thank you
Thank you so much! Tried it today and it came out fab!! 😋
I love this recipe! Thank you. I made 3 loaves already and it a hit!
Shes so cute, and humorous.
Great video.
Aww thank you! ❤
Look how happy those plants are!!
So happy that the video was uploaded since yesterday it was unavailable! This looks so delicious! Always love some great home-made bread, and this artisan bread looks SO GOOD, especially paired with something!!!
Thank you so much you're the best!! Appreciate your support sooo much 🥰🥰🥰!
@@maxiskitchen Thanks to you too for always pumping out these amazing recipes and great content! Hoping you reach all your subscriber goals soon!
🥰😘❤️ thank you!!
great looking
I loved watching your video you have such a beautiful personality and thank you for a great recipe can't wait to try it tomorrow morning
Just made this recipe today . So glad I came across video in the the youtube shorts . My bread came out so good . Half of the loaf is gone already . Will make it again next week . Thank you 😊
Just made this, love the crunch crust.
I made this today and it was delicious! My first time making bread 🍞 🥹 it was so easy to make.
Thank you for the recipe. My family loved how I made it with your recipe.😋😍
So happy to hear that!! ❤
You’re so funny and that bread looks dope!
Haha ty!!
Yum 😊 my first time making this 🎉 Thank you!
I tried making sourdough starter 3 times. It's not for the impatient. None of the times did my starter work. Thank you so much for this video!! I finally made a nice loaf. 🍞
Here is her recipe for those that aren’t able to locate it:
Artesian bread:
390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water (75-85*)▪️Butter, for serving▪️
.
1️⃣ In a large bowl mix together the flour, salt, sugar and yeast
2️⃣ Add some lukewarm water (~110°F) and mix everything together to form a shaggy mass of dough
3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours
4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well)
5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms
6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size
7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter!
.
Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven.
.
⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
Omg tysm
I will try using your dough to make cruffins.
Do you know if I am able to use the King Arthur brand white whole wheat flour for this recipe? Do I need to add anything to it, since it does not say “bread flour”? Thank you!
Thank you for this video!😩! I have tried so many recipe for this type of bread and yours was the only one that worked for me🥹🫶🏻
I would always take softened butter made by my neighbor with goats' milk, (I've allergies to cow's milk),,, soft butter mixed with fresh finely chopped garlic, fresh basil, rosemary and spread it on warm fresh baked bread. As a kid whenever my Nana made fresh whole wheat bread, I'd spread homemade butter and fresh either strawberry jam or black berry jam that had been canned season before. Nana always made one loaf of bread just for us kids coming home from school to eat with ice cold glass of goat's milk.
The "proofing" basket is called a banneton. And the cuts at the end are calling SCORING... it's bigger than looking cool. It would flatten like a pancake if you didn't score. Scissors work well if you don't have a lame! Great job 👍👍👍
oh the hot bread went fantastic with shredded purple cabbage, red onions on top and either Poppie seed dressing drizzled over top of salad or Nana's brown sugar, bacon and red wine vinegar dressing and that went well with fish, (Grouper or Halibut) or giant Scallops baked potato/sour cream/chives or pan seared black pepper/teriyaki sauce Salmon fillet/ tender broccoli florets with Loui Jardou white Chardonnay wine This pouilly-fuiss is incredible! It has a fantastic balance of pear, apple, butter, oak, and vanilla that round out the profile to be rich, smooth, and decadent. The hints of acidity from the citrus notes, primarily lemon and a little touch of orange, compliment the main sweetness and tartness that the primary flavors present.
Thank you for the recipe. I am going to add sunflower, seeds, walnut and cranberries. When do I do that?
Yum enjoy!! ❤
At the same time you mix everything else. Before it rises.
Can I put nuts and dried cranberries in this recipe 🧐??
Thank you for your effort.
You made a boo boo ,when you put the dough in your basket ,your supposed to put seem side up so when you take it out you will have the smooth side to score but you put it in seem side down don’t know if you understand what I’m saying but yah always put seem side up so you flip out dough onto board and proof looks beautiful
You are right, great observation.
Gracias por el vídeo y la buena receta. Sólo decirte que para cocinar tienes que estar libre de joyas, la higiene es primordial y necesaria.
Great tutorial...you don't need any background music as there is already so much music in your voice! Loved the bread! You make it look super easy!
Hi, can I just use an ordinary bread flour instead of the artisan one? And do I have to put the dough in a closed dutch pan or can I just put the dought in an ordinary baking tray? Thanks in advance
I used All Purpose Flour and it turned out great
@@fridarosas3712 thanks for the info dear
Yep that will work! And yes you can bake on a baking tray sometimes it's good to put another dish with water to create steam in the oven if you're just using a tray
I developed my personal "go-to" recipe that my family likes best.
In large bowl: whisk 3 cups bread flour, 1 tsp fine sea salt, 1/8 tsp nutmeg, 1/8 tsp dry orange zest.
In two-cup measure: microwave 6 oz water & 6 oz milk to 110F, whisk in 1 tsp sugar & 1 pkt dry active yeast; covered for 5 mins.
Add wet to dry ingredients and combine until no dry flour remaining.
Add 2 Tblsps softened butter and incorporate well (I use my fingers!) until it no longer feels slick, but is consistently very moist. Just leave it as a rough lump, cover in warm place 1 hour.
Turn out onto lightly -floured surface, lightly flour the top of dough. Don't handle too much!
Lift, stretch and fold onto itself from all four side. Draw it together from all sides into a tuck on the top.
Flip it onto light flour, drag with hands or scraper, tucking it under while scooting it around to form a ball.
Back in bowl, covered in warm place 30 minutes. Meanwhile, preheat Dutch oven pot and cover at 450F.
Repeat the "turn-out, lift&fold, flip and scoot". Place on parchment in bowl, covered for 10 minutes. Score the top. Lift dough with parchment and carefully drop into hot Dutch. Cover and bake 450F 30 minutes.
Sounds amazing!! ❤
Where is your video?
I've never made a video. I'm glad you commented here because it helped me see I had made a typo on measurement of the nutmeg and orange zest. See correction 1/8 NOT 1/4@@charleswilson4598
Hello how do I get my gluten free bread to look like your glutinous bread? I find your recipe much more appealing than the others I’ve seen. Do you have a gluten free recipe I can follow?
Can I use Bob’s whole wheat flour instead of?
Not completely. Substitute 100gr of whole wheat for the flour. Whole wheat absorbs water at a different rate.
if you don't like purple cabbage for salad, the red wine vinaigrette went nicely with baby spinach salad
What brand Dutch oven and the quart size did you use in the video?
Would you store in a plastic bag or paper bag?
Is there a reason why my bread is not high as your end result?
Hmm it could have been an issue with your yeast maybe? ❤ I hope it was still delicious!
a halved pear with caramelized syrup flambéed with white wine and even though this other dessert is richer heavier all left a clean plate of Mississippi Mudd Cake.
what kind of salt did u say at the end?
The bottom of my bread was pretty dark, do you suggest lowering the heat? I started at 450 then went downtown 400 for 10mins
Can we replace yeast with baking powder or baking soda? If yes what would be its quantity?
If active dry yeast is used, more is needed than instant yeast amount
Can i make this without the dutch oven? Like in normal baking only?
I watched a guy do this without a dutch oven. He dumped his risen dough ball onto a cookie sheet and then covered the dough with a large metal bowl turned upside down and his bread came out pretty nice.
@@charleswilson4598thanks for the reply! I did this 3x already without using Dutch oven, coz we don't have..I used a normal baking tray with cover, and it came out as expected! Thanks for this video ,very easy to follow!
I knew she was in LA before she said it. 😅 greetings from SGV
Hahaha hi!! ❤
Can anyone add the full recipe ?
Artesian bread:
390g (or ~3 Cups) Artisan Bread Flour or All Purpose Flour▪️2 tsp Sugar▪️1+1/2 tsp Salt▪️3/4 tsp Instant or Active Dried Yeast▪️300ml (1+1/4 Cups) Water (75-85*)▪️Butter, for serving▪️
.
1️⃣ In a large bowl mix together the flour, salt, sugar and yeast
2️⃣ Add some lukewarm water (~110°F) and mix everything together to form a shaggy mass of dough
3️⃣ Cover the bowl with plastic wrap and let sit and rise in a warm environment for about 2 hours
4️⃣ After 2 hours, preheat the oven to 450°F with a Dutch oven inside (so the Dutch oven gets preheated as well)
5️⃣ Transfer the dough on to a floured work surface (the dough will be sticky so dust it with some flour whenever needed); knead the dough (fold it on to itself, turn, and repeat) for 2-3 mins until a tensive dough ball forms
6️⃣ Transfer to a proofing basket or parchment lined bowl, cover and let rise for 35 mins or until the dough doubles in size
7️⃣ Place the dough ball in the preheated Dutch oven lined with parchment and bake at 450°F for 30 minutes; reduce the oven temperature to 400°F, remove the lid, and bake for another 10-15 more minutes (at this point the longer you bake the bread the crispier the crust will be.. just make sure the bottom doesn't burn) - enjoy with salted butter!
.
Note: If you are making bread on a regular baking tray instead of a Dutch oven, steam is the key factor for making crusty bread. Place a pan with hot water in the lowest rack of oven while baking and spraying with water inside the oven during the initial five minutes of baking to help create this steamy environment inside the oven.
.
⏲ 10 minute prep time + 2 hour 35 minute rise time + 40 minute cook time
Hey Maxine if you are searching for video editor. I'm here to help you