Thanks for watching Everyone! We hope you are all safe and healthy. *The full recipe is in the description box* If you don't have yeast and still want / need bread; check out our SourDough series: th-cam.com/play/PLgOb3zseg1hRqfkcpdztxS8j_haMQF6Fa.html
A loaf pan won't work as well - 2 reasons. This recipe relies on a cooking vessel that is heated to high temp, and retains that temp. So cast iron works best, but any heavy pot (stock pot) with a lid works. The lid is the second reason that this works; the high temp and the lid create a steam chamber. That steam give the dough a final rise and create the outer crust. So a soup pot with a lid, or a clay baker / clay loaf pan that you can seal with foil.
I make this loaf using the Artisan Bread by Steve method and use plain loaf pans that I make a foil tent as a lid. It works perfectly fine. Preheating the pan seems like a wasted step to me, and the temperature seems a bit high for how long you are baking. I just checked my recipe and it only cooks at 400F for a total of 40 minutes.
Heh, I've actually lost a few pounds, since I'm not riding my bike I'm actually working out (which also helps me sleep). But yeah if not for TH-cam and the Internets I'd be bouncing off the walls even worse.
I made this today and it's by far the best tasting and easiest bread I've ever made, and I'm an experienced bread baker. It was so freeing to not be worrying about 72.5% hydration and weighing everything within an inch of it's life. Thanks Glen for taking the stress out of what truly should be a fairly simple task. This is my new go-to recipe. I made it my own by using bread flour and about 1 cup of whole wheat, instead of all A.P.
Eureka!!! I have discovered you; the absolute blue collar, hand-holding, imprecise but more than good enough baking channel for the folks who refuse to anguish over unnecessary minutiae in our goal of producing good food without needing a culinary degree to get it done. Your laid back workman style gives me all the assurance I need to dive into this gentle, forgiving style of basicbreadmaking!
I just made some dough and it's sitting on the counter. This is my first time ever making bread. We'll see how it turns out in the morning after I throw it in the oven. EDIT: I wish I could add a picture to this comment. My bread turned out excellent! I seriously cant believe I did this without screwing it up!
@aj jackson My grandmother taught me at 12 to make bread. I should say started. But it was a process, & serious quality time with my lovely Grand! I treasure those memories forever! And PS, she baked bread every day of her life, never buying bread, ever. Happy Baking!
Cooks too. Folks are staying in and cooking for themselves. I even subscribed to a service who sends a box of very good produce to my door every other week. I'm eating vegetables I haven't touched in a long time ... and I'm enjoying them.
My gf has been staying with me and we've spent a ton of time in the kitchen the last 3 weeks. She's starting to give me funny looks cause I wont let her use my good knife though, maybe I should get another so she doesn't cut me. Chef John did pretty much this same recipe a few days ago so now we have a bunch of bread to eat up, I'm just very sad I didn't get a pasta maker before Amazon slowed down deliveries. Finally got around to making ramen but it's not the same with crappy $.69 ramen noodles.
irc. org - it’s not about time, many people find the idea of kneading to be daunting. Especially if they’ve never baked bread before. This gets them through the door, it’s a gateway bread.
I did this many times and failed every single. Sometimes it is rubbery and it is always to heavy. I want an easy recipe for light crusty flavorful bread.
I love how glen assures us that it’s always okay and not to be daunted in baking!!! Love it!!! Wanna try this I always fail at making bread it always end up stone hard haha and it’s making me fear baking!!! 😂
Came back to this recipe a year later when we decided to start eliminating a lot of processed foods from the home and this recipe is truly no fail! Absolutely wonderful and such a clear and understandable presentation of technique. Turned out BEAUTIFULLY and my family put away a whole loaf before it was even cooled. Making again tonight using the saved yeast method! Thank you Glen for another wonderful staple recipe.
I loved staying home. I cleaned out my house room by room and tood things to the goodwill. Then of course we went shopping. Lol. It was next to my grocery store. We ended up buying and taking things home of course. Got a lovely Pyrex bowl set. We worked in the yard and the garage. We worked from home for 7 months. Got so much done around the house.
I just sent this video to my 13-year-old granddaughter, who has started learning to bake during this enforced time off. You explain so simply and in such a non-threatening way that I think it will be just the thing. And since I can’t be with them, any chance to touch base with my grandchildren is welcome.
The best part of this video is every time you say "it's going to be OK"! Very reassuring for those of us who have never attempted bread making and have no idea how it's supposed to be progressing. Thank you.
March 23/20. Now it’s March 6/22. We had NO IDEA how long we’d be locked down! And how much more cooking we’d do! Love your channel! Thank you. Penticton, BC
Tip to those who don't like the "crispy exterior": after leaving it in the oven for the first 30 mins, don't take the lid off. Instead, take out the entire pot WITH lid on and leave it outside. The bread will continue cooking in the pot for the next hour or so. Once it's been a few hours, go ahead and take it out of the pot. It would have fully cooked and the bread doesn't have that hard and crips exterior. Found this hack out by accident.
I tried this a few times, just leaving the covered pot on top of the stove to finish cooking. After about 30 min it's done baking and almost cool enough to cut. Thought you might like to know it can be done quicker and indoors.
@@cremebrulee4759 "Few" means more than a "couple" (which means 2). "Few" also is less than "some" and "several". Generally speaking, "a few" will mean about 3. I wouldn't do it more than 4 hours.
Oh WoW.. my daughter in law made this and shared the finished product!!! Yumm! She finally sent me your link and I’ll be making it for brunch with a friend who is a bread lover. Thank you!
I actually made a little cardboard sign saying HOT!! on it which I prop up next to the oven so I remember not to grab a hot skillet from the oven. It's easy to forget when you're excited to get your dish out of the oven.
Since NYC bread maker, Jim Lahey, published his 2009 book with the no-knead bread recipe, lots of bakers have come up with variations. America’s Test Kitchen came up with a variation which includes 6 TBSPs of lager beer and 1 TBSP of vinegar. The resulting bread is tangy like sourdough. Hydration is very close to this recipe. The best thing about Glen’s recipe: it’s almost impossible to screw up. Thank you, Glen: your video very easy to follow even for the novice
@William Dolan I know that everyone credits Jim with this recipe - and he certainly did re-popularise it especially with the video he made with Bittman and the NY Times in 2006: th-cam.com/video/13Ah9ES2yTU/w-d-xo.html But this recipe / method with the same basic proportions has been around for ages - recipes can be found in cookbooks going back to the 1730's, with more recent recipes popular in the 1940's. Nothing is new; it just gets 're-discovered' and credited to the loudest voice.
Made this...24 hr rest....1 hour rise/rest then 400ish F oven (old, temperamental, requires supervision) 50 min. Good bread. Made again, 32 hr rest, 425-450ish, ever changing temp (remember old, etc oven) put in while heating because very tired and wanted a shower... 40 min.... GREAT bread. Really so great. So easy, so forgiving, so adaptable. I shaped into loose loaf on flat pan for both (no Dutch oven, stockpot too high up and me too lazy to retrieve step stool). Thank you for reminding me how much I enjoy baking bread and how such a short list of simple ingredients. Cannot wait to try your Levain/Biga method. 👐🏻🙌🏻🙌🏻🍞🥖🥨🍕
I can't believe how easy and delicious this was! The only problem is that it's so good it didn't last long. Time to start the next batch for tomorrow...
Just had to come back to this video to say that this slowly got me baking sourdough for the first time ever. It wasn't as scary as every other bread video ever made me think! I love it and I'm never going back. Thank you for saying it's going to be fine enough times that I dared try and experiment with it and have fun with it!
I have made rustic bread like this but I roasted a head of garlic and mashed it into a paste and mixed it with rosemary into mine. It turned out amazing and went great with some soup.
I type this comment in July '22 after baking what turned out to be excellent no-knead focaccia. I saw the first wave of many people who contracted covid, and were hospitalized. I was having a personal crisis around my work and ended up changing jobs mid-pandemic. Glen's mantra of "its going to be okay", this bread video, and the mindset of the channel more generally, was and is a space of calm and insight in a world gone or going crazy. Thank you, Glen and Julie.
For those without yeast, I suggest try making Roti. It is simple and delicious. Just flour, salt, oil and water. It's fairly quick to make and cooked on your stove top.
Best lesson saving a bit of the dough to make more.. never got a stay at home working a essential retail, but got on the habit of making up refrigerator dough and no need dough on my day off and saving trips to the grocery store and more exposure during all the mess..
This is what we needed. I ran out of yeast but managed to find some but I was scared to use it. I made the dough last night and the starter. In the oven baking right now. 👏🏽
Haven't seen Julie this excited ! ;-) I've been making bread for a while but this was extra informative with the sidebar of the "starter yeast". Definitely will try. Loving this series, but then, loving pretty much all your posts. Stay safe you two!
Quarantine time in the kitchen :) Now if they can just deem our work place non-essential, I can stay home, avoid public transportation and make this! Really loving this serie. Thanks for rising to the occasion ;)
That is a heck of a loaf! 😀👍🏼 Can't do anything wrong. Remember: Bread is not a modern and fancy invention. Make bread, guys (and share it to people who are needy! 😌👍🏼)!...
This recipe is dead easy and works like a charm. Now I'm addicted to white bread again. Ugh. It's amazing and delicious. Reminds me of the Calabrese bread I used to love as a kid. I used a stainless steel dutch oven and the loaf literally slid out of the pot looking perfect on the first try. Also worked brilliantly in a 3 litre sauce pan which gave the loaf a little extra height. 30 mins lid on, 20 mins lid off was perfect at Toronto altitude. Thanks Glen! Love your channel.
One of the first people I've seen who makes the simple but important things simple, for example the differences in yeasts, which it can take some time to work out as we've all had to do over the years.
Want to know how to tell if bread is cooked without a thermometer? Tip the bread onto the bench. Then knock on the bottom. If it sounds hollow, it's cooked. If not put back in the oven. I love this recipe :)
Delles Champion It’s in the description under the title of the video. You may need to click on ‘Show more’, or on the small triangle to the right of the title.
Because I'm on Keto I unfortunately can't eat bread, but boy does this video bring back memories. Almost 10 years ago I was living on my own and struggling financially, and I turned to making my own bread. Same recipe as yours, although I'd shape my loafs like baguettes. In hindsight it was a really bad idea as it lead to really dry and tough bread, but it still tasted fantastic. Fresh homemade bread with a bit of butter is one of the greatest pleasures in life.
In that case, you can grind oats and make flatbreads (without yeast). You can add (ground) seeds too for nutrients. It's like mixing ground ingredients with mashed potato/ sweet potato, maybe an egg, salt and a bit of water. It doesn't rise, but it's delicious. I recommend adding 2-3 tablespoons of thick yoghurt.
I'm using your recipe to teach my 18 yr. old and 13 yr. old grandsons to bake bread. I'll make the dough the night before they arrive to use as a swap-out. When they make their own dough, I'll bake the one I made. Thank you for sharing your recipe.
Glen, seeing videos like this make me whistle your country's anthem. Out of respect. I'll stand on guard for ye when content like this comes out. #bravo
Glen, greetings from down under Australia. Just made your bread recipe, and took it out of the oven 10 minutes ago. You are our new family hero.Thank you for sharing it with us in this times. Bread has always been a kind of comfort food in our house. Be safe, and can’t wait for your next video. Cheers mate
First time I got a stainless steel pan, I wanted to use it on the oven. My wife said "be careful, you will try to hold the handle while it's hot!", and then I said "yeah, I will be careful because I WILL try to hold the handle while it's hot! I know myself, I know I must be careful with these things". One thing led to another and I held the handle while it was hot.
Diogo Victal Get a slip on silicon handle cover. Leave it on while in the oven. It will still get hot, but as it's not as conductive as metal when you inevitably grab it it won't hurt anywhere near as much.
Thanks! Glen- I love your show, and have ever since I stumbled upon it during the early pandemic, when things were really tough! Thanks for everything. Keep up the great work!
I'm not a good cook and I've never made bread before, but I've been craving it after watching this video. I tried it out, and it was so easy and SO GOOD! Thank you for the easy to follow video
Bread flour isn't labelled as bread flower to my annoyance. It just means it has a high protein content. Whole wheat flour is a bread flour. For others you would have to check the protein content. 12-14 percent protein is the range you're looking for
I have spent extra money on purchasing bread flour and yes it is labeled as such but you can use regular all purpose flour with the same if not better results and all purpose flour is cheaper to buy... Happy baking
Very nicely done. I make almost exactly the same recipe and method that I saw on another post a few months ago. I have both an oval and a round Dutch Oven pot and often use the oval pot to get a more Ciabatta type shape. One extra tip than you can use is the put the pot into a cold oven and then switch it on so that it heats up while the oven is heating. Where I live, Electricity is in short supply so this way does save a pit of power. I time it so that by the time that the oven has reached the correct temperature, the dough is ready to go in.
I make bread quite often, just use a silicone or rubber spatula. A matter of fact, I prefer it. You can grease it or flour it if you prefer, but I don't.
I knead this recipe. I am a seasoned bread maker but have not tried sour dough or this wet dough bread yet and I am going to try it today! Very excited to try it. Thanks Glen!
Great recipe, I tried it 3 times and the third loaf was so good it was better than bakery quality, some extra tips i'd give is to let the dough sit much longer after taking it out of the bowl, like 2-3 hours instead of 45 minutes, you should literally see it almost double in size and if not just wait longer and don't rush to bake it. Second I would try shaping the dough once or twice to give it more form.
I made this bread yesterday (or started the day before yesterday) and it was delicious. Dense but bubbly, doughy and soft and a nice mild flavor. I served it buttered with some beef vegetable soup and we couldn't stay away from it...even after dinner was over. I'm letting another batch rise right now. Why not? It's too easy and cheap to make. Way better than a grocery store bakery. I do have a dutch oven but the handle isn't oven safe. I'm assuming because it's like 70 years old. Don't know if the plastic looking handle is oven safe but I won't risk it. I just used my grandmother's REALLY old enamelware lid that has no matching pot and it sealed it up nicely. It's been the iron skillet lid my whole life which getting to be a long time. Love that...lid. lol But, thanks for showing us how to make this.
I have made no knead bread rolls before and they came out like hockey pucks. Can't wait to try this. Looks so airy, and I love that it makes one loaf. Thanks for the yeast extender tip as well. I had no idea that was possible!
Don't panic! Love it!! Thank you, finally a recipe with no super duper scale needed, I like how you made it simple , and gave the option to add flour or water if needed
I learned how to make bread for the first time from Glen and Friends yesterday using this no knead recipe. I used whole wheat flour that my mother-in-law didn't know what to do with. It came out wonderfully. Thank you!
Hello! I'm Brazilian and since I saw this video I want to do it. Today I did and I did amazing! I never made bread before in my life and it was idiot proof too! I used my Grandpa soup pot and it has more than 80 years old. My grandpa would be proud of me hahahah thanks again for the recipe!
Great job! Don't forget to score the top of dough before putting in oven as this will help prevent splitting of side of bread. You could also spray a little water in dutch oven to create more steam so you get even more of a crust. Patrick Raffaelo artist
Made this bread this morning! Hat tip: choose your pot carefully. Too big a pot leads to the crustiest of crusts - in face it's mostly crust. Delicious so long as you don't have dental issues, heh. Next time I shall use a smaller pot, but we all agree it's a tasty loaf with a nice, open crumb. I used all purpose (King Arthur) and my loaf came out...brown? go figure.
Did it today too, but used fresh yeast (because that is what I had at hand). Rose a goddamn crazy amount, but very tasty. My dough was maybe on the stickier side but that turned out fine. As Glen said: don't worry!
Thanks for watching Everyone! We hope you are all safe and healthy. *The full recipe is in the description box* If you don't have yeast and still want / need bread; check out our SourDough series: th-cam.com/play/PLgOb3zseg1hRqfkcpdztxS8j_haMQF6Fa.html
I moved out last year and as it’s just me I don’t own a large oven safe pot would a roasting pan and tin foil work okay? 🤔
I dont have an ovensafe pot can I use a loaf pan?
A loaf pan won't work as well - 2 reasons.
This recipe relies on a cooking vessel that is heated to high temp, and retains that temp. So cast iron works best, but any heavy pot (stock pot) with a lid works.
The lid is the second reason that this works; the high temp and the lid create a steam chamber. That steam give the dough a final rise and create the outer crust.
So a soup pot with a lid, or a clay baker / clay loaf pan that you can seal with foil.
@@GlenAndFriendsCooking thanks for the foil idea I hadnt thought of that I will give it a try
I make this loaf using the Artisan Bread by Steve method and use plain loaf pans that I make a foil tent as a lid. It works perfectly fine. Preheating the pan seems like a wasted step to me, and the temperature seems a bit high for how long you are baking. I just checked my recipe and it only cooks at 400F for a total of 40 minutes.
This is the content we knead right now.
@@jamewakk Doughn't get so sour, bud. ;)
Yeast we forget, this is important knowledge
Some of us are just bread for making crumby puns.
🤣
Huge lol to all y’all!
Gained about 5 lbs so far, thanks to Glen I'll be 400 lbs when I emerge from the pandemic dungeon. Thanks Glen!
Heh, I've actually lost a few pounds, since I'm not riding my bike I'm actually working out (which also helps me sleep). But yeah if not for TH-cam and the Internets I'd be bouncing off the walls even worse.
That’s your own fault
I made this today and it's by far the best tasting and easiest bread I've ever made, and I'm an experienced bread baker. It was so freeing to not be worrying about 72.5% hydration and weighing everything within an inch of it's life. Thanks Glen for taking the stress out of what truly should be a fairly simple task. This is my new go-to recipe. I made it my own by using bread flour and about 1 cup of whole wheat, instead of all A.P.
Wonderful!
When you said, "This won't win any prizes at the fair", I was thinking "that could win prizes at a fair." 😎 I think it looks gorgeous.
It’s hard to make bread that doesn’t look good. It’s just an inherently beautiful thing I guess
Me too! I thought it looked great.
I agree!
#AllBreadIsBeautiful
Me too!
Eureka!!! I have discovered you; the absolute blue collar, hand-holding, imprecise but more than good enough baking channel for the folks who refuse to anguish over unnecessary minutiae in our goal of producing good food without needing a culinary degree to get it done.
Your laid back workman style gives me all the assurance I need to dive into this gentle, forgiving style of basicbreadmaking!
I just made some dough and it's sitting on the counter. This is my first time ever making bread. We'll see how it turns out in the morning after I throw it in the oven.
EDIT: I wish I could add a picture to this comment. My bread turned out excellent! I seriously cant believe I did this without screwing it up!
Wonderful!!!
Now make one for a friend.
@aj jackson My grandmother taught me at 12 to make bread. I should say started. But it was a process, & serious quality time with my lovely Grand! I treasure those memories forever! And PS, she baked bread every day of her life, never buying bread, ever. Happy Baking!
Jeanne Marie
♥️♥️♥️♥️♥️♥️♥️
aj jackson
🙏👏👏👏👏👏👏👏♥️
Enjoy it
Made no knead bread yesterday with sundried tomatoes, green olives and rosemary! So good.
I don't know what you guys are thinking.. that bread is rustic and majestic. Work of art!
Seems that these times have created a slew of bakers, myself included.
Cooks too. Folks are staying in and cooking for themselves.
I even subscribed to a service who sends a box of very good produce to my door every other week. I'm eating vegetables I haven't touched in a long time ... and I'm enjoying them.
Yeah, a guitar/bass repair guy I sub to even made a video of him making beer bread
My gf has been staying with me and we've spent a ton of time in the kitchen the last 3 weeks. She's starting to give me funny looks cause I wont let her use my good knife though, maybe I should get another so she doesn't cut me. Chef John did pretty much this same recipe a few days ago so now we have a bunch of bread to eat up, I'm just very sad I didn't get a pasta maker before Amazon slowed down deliveries. Finally got around to making ramen but it's not the same with crappy $.69 ramen noodles.
irc. org - it’s not about time, many people find the idea of kneading to be daunting. Especially if they’ve never baked bread before. This gets them through the door, it’s a gateway bread.
And me too :)
"I don''t know if you can actually fail at this ..."
Hold my beer ;)
Easiest way to achieve that, is to burn it in the oven.
Challenge accepted
Lol
I did this many times and failed every single. Sometimes it is rubbery and it is always to heavy. I want an easy recipe for light crusty flavorful bread.
@@jamewakk I should never be left on my own. I can make some mean cookies though.
I love how glen assures us that it’s always okay and not to be daunted in baking!!! Love it!!! Wanna try this I always fail at making bread it always end up stone hard haha and it’s making me fear baking!!! 😂
Thanks pal. I watched this video when it came out, now I am a bread master. Keep doing what your doing.
Came back to this recipe a year later when we decided to start eliminating a lot of processed foods from the home and this recipe is truly no fail! Absolutely wonderful and such a clear and understandable presentation of technique. Turned out BEAUTIFULLY and my family put away a whole loaf before it was even cooled. Making again tonight using the saved yeast method! Thank you Glen for another wonderful staple recipe.
I loved staying home. I cleaned out my house room by room and tood things to the goodwill. Then of course we went shopping. Lol. It was next to my grocery store. We ended up buying and taking things home of course. Got a lovely Pyrex bowl set. We worked in the yard and the garage. We worked from home for 7 months. Got so much done around the house.
I just sent this video to my 13-year-old granddaughter, who has started learning to bake during this enforced time off. You explain so simply and in such a non-threatening way that I think it will be just the thing. And since I can’t be with them, any chance to touch base with my grandchildren is welcome.
@The high ground You've obviously been blessed with good teachers, lol.
Worked in a bakery for several years and every loaf has its own rustic beauty to me! Beautiful bread there!
The best part of this video is every time you say "it's going to be OK"! Very reassuring for those of us who have never attempted bread making and have no idea how it's supposed to be progressing. Thank you.
March 23/20. Now it’s March 6/22. We had NO IDEA how long we’d be locked down! And how much more cooking we’d do! Love your channel! Thank you. Penticton, BC
I really love your approach. "Your hands will get dough on them and that's okay." You are a great teacher. Thank you.
3 years later, I’m still making this recipe. Thank you!
Tip to those who don't like the "crispy exterior": after leaving it in the oven for the first 30 mins, don't take the lid off. Instead, take out the entire pot WITH lid on and leave it outside. The bread will continue cooking in the pot for the next hour or so. Once it's been a few hours, go ahead and take it out of the pot. It would have fully cooked and the bread doesn't have that hard and crips exterior. Found this hack out by accident.
I tried this a few times, just leaving the covered pot on top of the stove to finish cooking. After about 30 min it's done baking and almost cool enough to cut. Thought you might like to know it can be done quicker and indoors.
About how many hours is a few hours, three, seven, ten?
@@cremebrulee4759 "Few" means more than a "couple" (which means 2). "Few" also is less than "some" and "several". Generally speaking, "a few" will mean about 3.
I wouldn't do it more than 4 hours.
@@AdriGoddess thanks. I know that a couple is too, but I didn't know there was any defined meaning for few.
I made this bread. Added walnuts. Came out perfect. I had no idea that bread making was so uncomplicated. Thanks Glen!
Glen your calm demeanor genuinely helps me through these trying times.
With a name like yossi you should be making pita, the ultimate bread
Finally found someone explaining why knee-ding is not needed! Thank you.
This is just what I kneaded!
Oh WoW.. my daughter in law made this and shared the finished product!!! Yumm! She finally sent me your link and I’ll be making it for brunch with a friend who is a bread lover. Thank you!
When I take the lid off I *always* leave a potholder or folded kitchen towel on the lid knob. I have grabbed that hot lid enough to not do this now.
I just learned this lesson last week! Ouch!
@@jamewakk *usually need to learn several times
I actually made a little cardboard sign saying HOT!! on it which I prop up next to the oven so I remember not to grab a hot skillet from the oven. It's easy to forget when you're excited to get your dish out of the oven.
Yep. That’s a mistake you make once. Well...maybe twice. Not that I would know.
@@rcsutter Or put an oven mitt onto the hot skillet's handle.
Since NYC bread maker, Jim Lahey, published his 2009 book with the no-knead bread recipe, lots of bakers have come up with variations. America’s Test Kitchen came up with a variation which includes 6 TBSPs of lager beer and 1 TBSP of vinegar. The resulting bread is tangy like sourdough. Hydration is very close to this recipe. The best thing about Glen’s recipe: it’s almost impossible to screw up. Thank you, Glen: your video very easy to follow even for the novice
@William Dolan I know that everyone credits Jim with this recipe - and he certainly did re-popularise it especially with the video he made with Bittman and the NY Times in 2006: th-cam.com/video/13Ah9ES2yTU/w-d-xo.html
But this recipe / method with the same basic proportions has been around for ages - recipes can be found in cookbooks going back to the 1730's, with more recent recipes popular in the 1940's.
Nothing is new; it just gets 're-discovered' and credited to the loudest voice.
Made my first batch of Perogies the other day from your recipe, today might be the day for my first loaf of bread
Glen is so peaceful and calm - thank you for that.....Which is needed.....
"It's not gonna win any awards for beauty". I disagree. I love the look of it. Fresh home made bread is amazing.
Made this...24 hr rest....1 hour rise/rest then 400ish F oven (old, temperamental, requires supervision) 50 min. Good bread. Made again, 32 hr rest, 425-450ish, ever changing temp (remember old, etc oven) put in while heating because very tired and wanted a shower... 40 min.... GREAT bread. Really so great. So easy, so forgiving, so adaptable. I shaped into loose loaf on flat pan for both (no Dutch oven, stockpot too high up and me too lazy to retrieve step stool). Thank you for reminding me how much I enjoy baking bread and how such a short list of simple ingredients. Cannot wait to try your Levain/Biga method. 👐🏻🙌🏻🙌🏻🍞🥖🥨🍕
I can't believe how easy and delicious this was! The only problem is that it's so good it didn't last long. Time to start the next batch for tomorrow...
Just had to come back to this video to say that this slowly got me baking sourdough for the first time ever. It wasn't as scary as every other bread video ever made me think! I love it and I'm never going back. Thank you for saying it's going to be fine enough times that I dared try and experiment with it and have fun with it!
I get the heel! That's the best part of homemade bread.
Yes, yes, a thousand times yes!!!!
I have made rustic bread like this but I roasted a head of garlic and mashed it into a paste and mixed it with rosemary into mine. It turned out amazing and went great with some soup.
This sounds amazing, thanks for the post!!
Try some cheddar cheese or similar next time. I'm thinking of some crackers I used to get that had all three flavours.
I just made a no knead bread this weekend for the first time. Loving the timing to see what I can improve for next time. Be well friends
I type this comment in July '22 after baking what turned out to be excellent no-knead focaccia. I saw the first wave of many people who contracted covid, and were hospitalized. I was having a personal crisis around my work and ended up changing jobs mid-pandemic. Glen's mantra of "its going to be okay", this bread video, and the mindset of the channel more generally, was and is a space of calm and insight in a world gone or going crazy. Thank you, Glen and Julie.
For those without yeast, I suggest try making Roti. It is simple and delicious. Just flour, salt, oil and water. It's fairly quick to make and cooked on your stove top.
Sweet potatoes or regular potatoes are good in roti too if you have more potatoes than flour.
Best lesson saving a bit of the dough to make more.. never got a stay at home working a essential retail, but got on the habit of making up refrigerator dough and no need dough on my day off and saving trips to the grocery store and more exposure during all the mess..
This is what we needed. I ran out of yeast but managed to find some but I was scared to use it. I made the dough last night and the starter. In the oven baking right now. 👏🏽
The bread looks delicious. You can’t beat homemade bread just out the oven with some butter on it. I bet the smell in the kitchen was amazing.
NOW, that's a bread that I could and would like to bake. Kitchen, here I come!
Haven't seen Julie this excited ! ;-) I've been making bread for a while but this was extra informative with the sidebar of the "starter yeast". Definitely will try. Loving this series, but then, loving pretty much all your posts. Stay safe you two!
Don't Panic!
Good advice! Used all over the universe!
Canadians are awesome. Source: grew up in Western NY watching curling on CHCH-11. But screw the Leafs. Go Sabres!
I grew up in Detroit and we watched curling as well and were always big hockey fans. Oh Canada!
Quarantine time in the kitchen :) Now if they can just deem our work place non-essential, I can stay home, avoid public transportation and make this! Really loving this serie. Thanks for rising to the occasion ;)
That is a heck of a loaf! 😀👍🏼
Can't do anything wrong. Remember: Bread is not a modern and fancy invention. Make bread, guys (and share it to people who are needy! 😌👍🏼)!...
Ya,the oldest profession.....2nd oldest profession.....eyeroll
This recipe is dead easy and works like a charm. Now I'm addicted to white bread again. Ugh. It's amazing and delicious. Reminds me of the Calabrese bread I used to love as a kid. I used a stainless steel dutch oven and the loaf literally slid out of the pot looking perfect on the first try. Also worked brilliantly in a 3 litre sauce pan which gave the loaf a little extra height. 30 mins lid on, 20 mins lid off was perfect at Toronto altitude. Thanks Glen! Love your channel.
Considering how simple this is, the outcome is simply amazing! I added olives and made it delicious! Thanks!
I'm considering adding olives too. When did you add them in? After the proofing? Thanks!
@@RodrigoSoares01 just before putting it in the oven
One of the first people I've seen who makes the simple but important things simple, for example the differences in yeasts, which it can take some time to work out as we've all had to do over the years.
Want to know how to tell if bread is cooked without a thermometer?
Tip the bread onto the bench.
Then knock on the bottom. If it sounds hollow, it's cooked.
If not put back in the oven.
I love this recipe :)
Nothing as delicious as a fresh baked loaf of bread.
Bread and butter and I'm happy.
Loving this series Glen! hope you're keeping well inside
I cannot find the ingredients amounts
Delles Champion It’s in the description under the title of the video. You may need to click on ‘Show more’, or on the small triangle to the right of the title.
Because I'm on Keto I unfortunately can't eat bread, but boy does this video bring back memories. Almost 10 years ago I was living on my own and struggling financially, and I turned to making my own bread. Same recipe as yours, although I'd shape my loafs like baguettes. In hindsight it was a really bad idea as it lead to really dry and tough bread, but it still tasted fantastic. Fresh homemade bread with a bit of butter is one of the greatest pleasures in life.
Have you tried adding yeast to an almond flour and coconut flour dough, or the cashew butter batter?
Forget about running out of yeast. I'm more worried about running out of flour.
In that case, you can grind oats and make flatbreads (without yeast). You can add (ground) seeds too for nutrients. It's like mixing ground ingredients with mashed potato/ sweet potato, maybe an egg, salt and a bit of water. It doesn't rise, but it's delicious. I recommend adding 2-3 tablespoons of thick yoghurt.
Not award winning?!! That is a gorgeous loaf of bread!!! Thank you for your confidence that we can make bread too!!
QUARANTINE ---->> FRESH BREAD AND A GLASS OF WINE>. i'm all set :)
I'm using your recipe to teach my 18 yr. old and 13 yr. old grandsons to bake bread. I'll make the dough the night before they arrive to use as a swap-out. When they make their own dough, I'll bake the one I made. Thank you for sharing your recipe.
This is a life saver!! With a shoulder needing surgery soon we can still have fresh bread! We love it, easy and delicious!
Thank You Glen!!
Glen, seeing videos like this make me whistle your country's anthem. Out of respect. I'll stand on guard for ye when content like this comes out. #bravo
I love every time you say it's going to be ok.
imagine in 80 years, there's gonna be people making a tutorial online on how to prepare "pandemic-era foods" at home....
Glen, greetings from down under Australia. Just made your bread recipe, and took it out of the oven 10 minutes ago. You are our new family hero.Thank you for sharing it with us in this times. Bread has always been a kind of comfort food in our house. Be safe, and can’t wait for your next video. Cheers mate
It looks delicious. Makes me want apologize to all of the carbs I've abandoned over the last two years.
Glen, I have just decided that you are the Bob Ross of cooking. Super calming.
First time I got a stainless steel pan, I wanted to use it on the oven. My wife said "be careful, you will try to hold the handle while it's hot!", and then I said "yeah, I will be careful because I WILL try to hold the handle while it's hot! I know myself, I know I must be careful with these things". One thing led to another and I held the handle while it was hot.
Diogo Victal Get a slip on silicon handle cover. Leave it on while in the oven. It will still get hot, but as it's not as conductive as metal when you inevitably grab it it won't hurt anywhere near as much.
Thanks! Glen- I love your show, and have ever since I stumbled upon it during the early pandemic, when things were really tough! Thanks for everything. Keep up the great work!
Thank You!
When you're talking about the little bit of dough you set aside. Traditionally it is called barm. :)
I'm not a good cook and I've never made bread before, but I've been craving it after watching this video. I tried it out, and it was so easy and SO GOOD! Thank you for the easy to follow video
Well done friend!
I tell people that a recipe is like a stop sign in Italy, it's only a suggestion.
Unless it’s an Italian recipe.
My sister-in-law just turned me on to this. Can't wait to try it
I like to stir my dough with the handle of a wooden spoon.
Substituted warm beer for the water, Smells and taste great!
I bought a bread maker, but cant find bread flour anywhere.
Bread flour isn't labelled as bread flower to my annoyance. It just means it has a high protein content. Whole wheat flour is a bread flour. For others you would have to check the protein content. 12-14 percent protein is the range you're looking for
I have spent extra money on purchasing bread flour and yes it is labeled as such but you can use regular all purpose flour with the same if not better results and all purpose flour is cheaper to buy... Happy baking
Very nicely done. I make almost exactly the same recipe and method that I saw on another post a few months ago. I have both an oval and a round Dutch Oven pot and often use the oval pot to get a more Ciabatta type shape. One extra tip than you can use is the put the pot into a cold oven and then switch it on so that it heats up while the oven is heating. Where I live, Electricity is in short supply so this way does save a pit of power. I time it so that by the time that the oven has reached the correct temperature, the dough is ready to go in.
"It's going to stick to your fingers...and it's going to be okay." My OCD begs to differ. :)
Fight it. OCD cannot be allowed to win.
I make bread quite often, just use a silicone or rubber spatula. A matter of fact, I prefer it. You can grease it or flour it if you prefer, but I don't.
I knead this recipe. I am a seasoned bread maker but have not tried sour dough or this wet dough bread yet and I am going to try it today! Very excited to try it. Thanks Glen!
Just pulled mine out of the oven. Waiting for it to cool is killing me.
Was it good ???
Well, did it cool yet?
Didnt realize anyone commented. Ive made six more since. Its pretty fantastic bread.
Great recipe, I tried it 3 times and the third loaf was so good it was better than bakery quality, some extra tips i'd give is to let the dough sit much longer after taking it out of the bowl, like 2-3 hours instead of 45 minutes, you should literally see it almost double in size and if not just wait longer and don't rush to bake it. Second I would try shaping the dough once or twice to give it more form.
"I'm gonna go get the papers, get the papers."
Black Dog goodfellas?
I love how comforting you are, explaining how people can make recipes their own.
I think you deserve a blue ribbon!🥇🏆
Love your chill attitude and the extra tips on running out of yeast! Thank you!
that is a beautiful loaf of bread - I have to make this & love Julie’s idea of rosemary - maybe some olives - yum
I made this bread yesterday (or started the day before yesterday) and it was delicious. Dense but bubbly, doughy and soft and a nice mild flavor. I served it buttered with some beef vegetable soup and we couldn't stay away from it...even after dinner was over. I'm letting another batch rise right now. Why not? It's too easy and cheap to make. Way better than a grocery store bakery. I do have a dutch oven but the handle isn't oven safe. I'm assuming because it's like 70 years old. Don't know if the plastic looking handle is oven safe but I won't risk it. I just used my grandmother's REALLY old enamelware lid that has no matching pot and it sealed it up nicely. It's been the iron skillet lid my whole life which getting to be a long time. Love that...lid. lol But, thanks for showing us how to make this.
A Canadian TH-camr who knows how to actully make bread????
Well I guess I have a new subscription
I have made no knead bread rolls before and they came out like hockey pucks. Can't wait to try this. Looks so airy, and I love that it makes one loaf. Thanks for the yeast extender tip as well. I had no idea that was possible!
I do not comment on videos... but this recipe is really cool proof! It is amazing and results are great! Thank you so much!
Don't panic! Love it!!
Thank you, finally a recipe with no super duper scale needed, I like how you made it simple , and gave the option to add flour or water if needed
Nice coming back to this ~2 years later
I learned how to make bread for the first time from Glen and Friends yesterday using this no knead recipe. I used whole wheat flour that my mother-in-law didn't know what to do with. It came out wonderfully. Thank you!
I’ve been making this bread about every three days. I love it ❤
I have always been scared of making bread. Made this version today and i have no words.. THANK YOU
Just DO it.
Hello! I'm Brazilian and since I saw this video I want to do it. Today I did and I did amazing! I never made bread before in my life and it was idiot proof too! I used my Grandpa soup pot and it has more than 80 years old. My grandpa would be proud of me hahahah thanks again for the recipe!
Great job! Don't forget to score the top of dough before putting in oven as this will help prevent splitting of side of bread. You could also spray a little water in dutch oven to create more steam so you get even more of a crust.
Patrick Raffaelo artist
Made this bread this morning! Hat tip: choose your pot carefully. Too big a pot leads to the crustiest of crusts - in face it's mostly crust. Delicious so long as you don't have dental issues, heh. Next time I shall use a smaller pot, but we all agree it's a tasty loaf with a nice, open crumb. I used all purpose (King Arthur) and my loaf came out...brown? go figure.
Did it today too, but used fresh yeast (because that is what I had at hand). Rose a goddamn crazy amount, but very tasty. My dough was maybe on the stickier side but that turned out fine. As Glen said: don't worry!
Thanks for another great recipe and helping people stay sane and fed.
No option to stay home here, but always on the lookout for a new bread recipe! Glad I found you!