Pam, I bake a lot of German style bread which has a hard crust. I must the loaf with water just before I put it in the oven. Then, depending on how much of a crust I want, I must it again as it comes out of the oven. That’s how the bakers did it in Germany when I was growing up
Pam, could I use a stainless steel pot with metal handles to bake bread in instead of a dutch oven? I don't have one and would like to avoid buying one. It would be one more piece to find room for
@@DutchAlaskagirl the cast iron helps with heat distribution and retention. I think with a thinner walled pot you may find you get hot spots. I doubt you'll do any damage to your steel pot, so give it a go!
I use my bread machine ($5 from goodwill) a couple times a week-just for the mixing/kneading/first rise for white bread, oatmeal bread, hamburger buns, English muffins, cinnamon raisin bread, pizza dough, etc. Love the convenience and easy clean up. Now I'll have to try french bread!
Suggestion: Do not put the egg wash into the slashes. The slashes will allow internal steam to escape. By putting egg wash into them, you kind of seal them back up, trapping the internal steam. I love baking bread an look forward to this series!
A cornstarch slurry brushed on the dough before baking adds a nice crispy by crust: 1/4 cup water 1/2 tsp cornstarch In a microwave safe container whisk water and cornstarch. Microwave on high in 30 second increments until thickened. Let cool and brush on risen dough right before baking.
This was great in every way.. In the bread class in catering collage we found a tray of water worked the best.. Removing the tray of water after baking and leaving the bread to cool in the oven with the oven door slightly ajar to speed up the cooling process produced satisfactory results with a reasonable crust. Loved this demo...See what you think!! Kindness your way.. Lochness Scottish Highlands..
I use my bread machine to mix all sorts of dough. It will accommodate a two pound loaf that I bake in a Pullman pan. I also use my machine to mix egg noodle dough, and cut it into potpie squares for Pennsylvania Dutch chicken potpie. The squares freeze nicely on a cookie sheet. Thanks Pam and Jim for all you do, to get us thinking creatively ❤
Outstanding video! 5/5 stars! I am from New Orleans and was raised on poboys. It is impossible to find Leidenheimer type french bread anywhere. So i got the bread machine and like magic i found this video and after a few tries I finally have my french bread thanx to you!
Made this yesterday for my wife and 2 children. They all said it was, without hyperbole, the best bread they've ever had. Can't believe your recipe uses no sugar! Thank you ma'am!!!!!!!!!!!!
Beautiful lady, thank you for your videos, you are not only beautiful but you display a full command of the English language and your videos are very well made, interesting, informative and enjoyable. I was thinking about giving away my bread machine, now I find it more useful by just mixing, kneading and rising the dough and then baking in my gas oven. Thank you.
I just toss ice cubes into the oven while the bread is baking. A lot easier than using lava rocks or a pan of hot water and it's fun to hear the hiss!! 😊
Hello to RoseRed Homstead. I just baked a loaf of french bread in my Bread Machine using your recipe. Substituted part of the flour with King Authur's 100% Wheat Whole Grain flour. Used a seasoning called Everything Bagel Seasoning which contains Sesame Seeds and the oven steam method and ... it came out beautiful and delicious! You're a wonderful teacher, thank you. 😊
Try making the French bread with replacing half the water with sourdough starter, a 50/50 mixture works well. You still use yeast, just use 1 tsp. of the amount called for in the recipe. Let the dough do it's 2nd rise overnight in the refrigerator. I punch it down and then put the whole pan in the refrigerator. 12 to 24 hours later continue with the shaping and baking of the loaf. I love the idea of using lava rocks! I've done this process recently and I flashed back to being in Paris eating a warm loaf of fresh bread with butter when I was a teenager! Oh so good!!
I made a mixture of spelt, buckwheat and multigrain black bread dough in my machine and then baked it in the oven this morning. We just cut into it and did a taste test. It's fantastic! I wish I could upload photos. There's nothing like home-baked bread!
Oh my you made this look so easy. I have a bread machine and a stand mixer but the ease of using the bread machine wins for me. I’m going to do this tonight making rolls. Thanks Pam❤
Another thought: i will be on the look out for a used bread machine the next trip to the thrift store! Thank you. I would enjoy the mi ing and kneading function...
I tried this recipe today and I now have a recipe I really like from the bread machine! I also did it exactly the way you did with the two pans to bake it, but I didn’t use lava rock. I used a pan with ice in my oven which worked just fine, it sure was tempting to open the oven midway! I resisted the urge lol. The crust on mine was a bit softer and the crumb didn’t have many holes like a traditional French bread but the taste was phenomenal! Thank you Pam and Jim!❤
YES! Lava rocks are so easy for steam! I’ve been using them for years. Mine live on my oven floor in a sturdy old pan. Things that took me many years to understand 1) the steam keeps the crust soft for oven spring, 2) the oven needs to dry out to make the hard crust. My method: 1) throw about one to 1 1/2 cups cool tap water on the rocks just before loading the bread. 2) spray the rocks one more time after 3-5 minutes. 3) after 15-20 minutes rotate bread, 4) depending on type of bread, start checking for temperature & deep color. I usually make boules using pizza stones in my oven. They need an hour to preheat which troubles me - so much wasted power! I bake with 2 pizza stones - two loaves per stone - 4 loaves at a time. I use “heatproof” oven mitts to rotate the loaves. One more note, if you can chill the dough overnight and sneak in 25-30% fresh ground flour, you will get more flavor! In the winter, I leave my dough outside overnight - it works great even when freezing!
I had a Breadman bread machine that I used for over 20 years and last year it quit on me. I haven’t replaced it yet and have been making bread with my KitchenAid mixer. I love the bread machine because it allows you to make bread virtually hands-free. This Cuisinart looks like it will be a good replacement. Thanks for sharing your review and recipes.
I have a Breadman that I have had for 25 years at least. It still works fine, but when I saw Pam’s new bread machine, I decided to get one like hers. I checked on Craigslist and found one exactly like hers still brand new in the box. I was thrilled! On to do experiments!
Thank you for showing us how to roll the torpedo loaf. I've been watching your bread making videos and getting all kinds of ideas and inspiration. I'll be getting a scale soon to help boost my bread making due to your advice. Thank you. I simply adore hearing and seeing you guys work together, and help remind each other of things to be helpful. Oh, and toss in the humor for the helpless giggles... I aspire to find that kind of partnership. You guys give me hope that it might be out there. Much Love, and Many Blessings 😁❤️
I need to use my bread machine more and instead of letting it run all the way to the end I think I need to do it like you just did. I don’t like the big loaf my machine makes. We like thinly sliced bread for sandwiches and my machine just makes those slices huge. I’m going to try the French bread. It looked amazing. Thanks for the inspiration!
Greetings from East Tennessee! I’ve done several French bread recipes with my King Arthur flour and bread machine. so far yours is my favorite. Thank you and many Blessings!
Pam, love your shows! Just watched your baguette segment with the bread machine. Try turning your bread upside down to cool. That helps a lot with any loaf. The moisture rises and softens the crust on top. If I try anything else that works better, I will drop you a comment. Blessings!
I’m so happy you are doing this series with bread machines. I don’t have time to knead anymore. My son has been wanting me to make french bread. Now I can impress him with a nice loaf
I have a breadmaker but i bought a stand mixer to make my bread. It was about 60 dollars it does fine for breadmaking and i let it knead it most of the time.just fyi for everyone . I have gained much confidence in my breadmaking ability since i started. i make all our bread now bread, sub buns, hamburger buns, hot dog buns. that is next on my list french bread.
Thanks Pam and Jim for your wonderful videos and recipes (only found you on TH-cam this morning)…can’t wait to try the French loaf….although mustn’t make it too often as I’m trying to do low carb 😊❤
Such a beautiful loaf of bread! I bought bread machine a few yrs ago. I should get it back out and use it. Now that bread is so expensive. I think you can use it for pasta and noodle dough also. You make everything look so easy thank for your channel.❤
I have a pan / can in my bread-machine that looks just like that one you have. I make bread with organic spelt wheat that I mill in my Aldi Ambiano blender. Anyway, at times I have found the rise was variable, and the top would sink. I obtained success by, after removing the paddle prior to fermentation, I fashioned the dough around the sides as much as possible, chimney like, rather than the normal blob. This forces the rise to go into the center. It also heats the dough more, as the heat comes from elements surrounding the can. It rises like magic, and sinks very little. It is amazing that the hollow center eventually fills in like there never was a hole there. Anyway just passing this thought along for those who may want it.
I love love your videos so much! I am excited for your bread maker cookbook to come out! Today I made dough for homemade pizza. My husband compares you and I, as I am modifying the recipe as I go along experimenting . The bread makers should have YOU develop their cookbooks!
I’ve made many loaves of bread and all kinds and shapes but never knew how to shape the torpedo roll so thank you Pam and Jim. I’m wondering about the people who use the standard measurements though, if they have No scale or batteries or no power ( in case of a grid situation) with regular measurements and a wood stove or fireplace or outdoor oven or grill they could at least attempt to make bread etc. hope this makes sense 😊
Loved your calm, gentle voice as you went through the demo.The end product? Excellent.i have done the french bread the same way. However, without the lava stone trays,i used a vessel filled with water to create steam.I enjoyed seeing your video.Thanks
Just gorgeous!! You have no idea just how ecstatic I was when you bought your Cuisineart bread machine. I am so new to bread period and my french bread attempt last year was beyond disappointing. Other loaves have been ok but oh thank you thank you for showing french bread my favorite bread. One thing I don't recall you mentioning was how long you did the second rise. Was it a specific time or did you just eyeball it to when it doubled in size? I do like my bread machine but I think I am going to be learning to love my bread machine. I don't know all the tricks to bread making and I know one must accept the failures with each new skill tho they are expensive on a limited income. Your teaching has been such a Blessing to me you truly have no idea what a treasure you and Jim have become to my family and how Blessed I feel I am to have found your channel. You have prevented me from making what could have possibly been life threatening actions in canning. I praise God and my mother for teaching me to question and to not believe all I hear. Your videos have always had the ring of truth and science when others I watched did not. Thank you both so very much for your time, your skill and your humanity. God Bless you both🙏🌷
Your comments were very touching for us. Thank you for sharing. I never have a specific time for the final bread proofing--the bread shows you when it is ready and I showed that in the video.
This is a great video. Thank you. I’ve been making bread for many years but I love learning something new. I was having trouble with my bread failing and after trial and error I found the bread flour was the culprit - it must have been old when I bought it - pays to check use by dates! 🇦🇺
I'm used to using water in the microwave to soften bread that's gone hard. I wasn't aware of using water to make bread crustier in the oven. You teach me something new all the time! Thank you 🤗 Please stay safe both of you
Wonderful! I have several commercial grade baking sheets. I place two, one on top of the other to get a good mass and add crushed ice to the pans to create steam. Thank you. God Bless and stay safe. EDIT: Cubanelle is the best!
I have a technique I use for steaming without a covered lid or casserole. I use it for my baguettes. It became very popular at my bread forum. I use microwaved rolled steamed towels. Heat to very hot and place them in my choice is a pie pan or two. Add a little more boiling water to pans over the rolled towels. This is a very cut short directions. It works fantastic and especially great for those using a gas oven because they vent. I have a regular oven that I love with oven stones. CAUTION. Always place a Towel over your oven door if you are going to be pouring water over the stones or pouring anywhere near your oven GLASS DOOR, water hitting on it has been known to break to glass.
I’m really regretting selling my bread machine. I had an expensive one but really hadn’t used it in years so I let it go to someone who really wanted one (for cheap!). I guess I’m headed to the thrift stores on a hunt now, lol. Although, I need to master the no knead bread first. Im hoping your book will be as good for novice bread makers as well as advanced bakers. I don’t each much bread anymore but like anything else, it’s good to be prepared. This summer, I’ll be testing solar baking without a fancy solar oven. I just can’t afford that. Wish me luck!
We have a video on a DIY solar oven and another one on making an oven out of some foil and a cardboard box. There are lots of less expensive alternatives out there to expensive equipment. Hope you can find a bread machine for a good price.
In case your electricity goes out and you cant use your bread machine try making the no-knead bread meted. Its also so much fun to bake artisan bread. Love your videos!! ❤❤❤
YUM! That looks awesome & the sound of that crunch as you sliced it made my mouth water. I don`t think you`d need it any crispier! I know what I`ll be making next..thanks for the tutorial. I`ve been using my bread machine to do the mix & kneading lately..love it!
I remember reading somewhere (king Arthur’s site I think?) that you should either bake with steam or an egg wash, but not both. I’ve never tested it myself but maybe that’s why the crust didn’t stay crisp?
After your pan of dough is in the oven, placing an oven proof metal pan on lower rack prior to this, throw in a cup of water into pan, & close immediately. Steam helps the crust be crustier. That's been my experience.
I'm looking at reviews for bread machines. Knowing this one does not have Teflon is important to me. Looks like this is the one for me. Thanks, Pam & her hubby. Use egg white & water for wash. Freeze your yolk, I think Rose meant to say. Hey, Jim, we need an overhead shot.
Greetings! You always look so cute as you work in your kitchen. It encourages me to spiff up a bit!😂 Now. I know that gluten free is in the minority of breads requested. But could you please research and have a program on gf bread? I’m also interested how it fares in the bread machine. What is difference in cycle?. Thanks so much!!
Here is an article that might answer some of your questions. My new book with have some GF recipes and two of them are for the bread machine. gfjules.com/baking-gluten-free-bread-in-a-breadmaker/
Pam, I bake a lot of German style bread which has a hard crust. I must the loaf with water just before I put it in the oven. Then, depending on how much of a crust I want, I must it again as it comes out of the oven. That’s how the bakers did it in Germany when I was growing up
Thx Gabriele Murry. This is a much easier and less fuss way to go.
@@sheilam4964 , but I still want to bake a sourdough loaf in a Dutch oven. Don’t have one, yet
Sounds wonderful. Lots of ways to do it and I do like simplicity!
Pam, could I use a stainless steel pot with metal handles to bake bread in instead of a dutch oven? I don't have one and would like to avoid buying one. It would be one more piece to find room for
@@DutchAlaskagirl the cast iron helps with heat distribution and retention. I think with a thinner walled pot you may find you get hot spots. I doubt you'll do any damage to your steel pot, so give it a go!
I made Baguettes for years, got the Crispest Crust by spraying loaf with a spray bottle full of water. SO EASY!
I use my bread machine ($5 from goodwill) a couple times a week-just for the mixing/kneading/first rise for white bread, oatmeal bread, hamburger buns, English muffins, cinnamon raisin bread, pizza dough, etc. Love the convenience and easy clean up. Now I'll have to try french bread!
Great find for a great price. Sounds like you have lots of good experience with a bread machine.
Suggestion: Do not put the egg wash into the slashes. The slashes will allow internal steam to escape. By putting egg wash into them, you kind of seal them back up, trapping the internal steam. I love baking bread an look forward to this series!
Great tip! Thank you!
Temp of oven please thank you.
@@nannydennard4696, 425 degrees
Thank you! I did not know that. Cynthia Maynard has a good receipe for French bread and dinner rolls on you tube.
My Cuisinart bread machine just arrived 👏🏻👏🏻👏🏻👏🏻👏🏻
How exciting!
I'm about to order one from Amazon.
WooHoo!
A pan with hot water without the rocks works just as well for me. I now know how to shape the dough. Many thanks.
I use my bread maker, dough setting, to make my Flour Tortillas!!
They are wonderful and soft!!
Sounds great! Jim
do you have a recipe
I sprayed my loaves 3 or 4 times while baking. Tried and True! ❤️🙏🏻
A cornstarch slurry brushed on the dough before baking adds a nice crispy by crust:
1/4 cup water
1/2 tsp cornstarch
In a microwave safe container whisk water and cornstarch.
Microwave on high in 30 second increments until thickened.
Let cool and brush on risen dough right before baking.
That sounds good. Jim
Good french bread needs nothing more than good butter!
Love that!
This was great in every way.. In the bread class in catering collage we found a tray of water worked the best.. Removing the tray of water after baking and leaving the bread to cool in the oven with the oven door slightly ajar to speed up the cooling process produced satisfactory results with a reasonable crust. Loved this demo...See what you think!! Kindness your way.. Lochness Scottish Highlands..
Thanks for that tip! I do plan to cool the bread in the oven sans the steaming rocks!
My bread machine arrives tomorrow ❤can’t wait!
Maybe be too!! 🎉
Cool! Hope you both enjoy your new appliance!
I use my bread machine to mix all sorts of dough. It will accommodate a two pound loaf that I bake in a Pullman pan. I also use my machine to mix egg noodle dough, and cut it into potpie squares for Pennsylvania Dutch chicken potpie. The squares freeze nicely on a cookie sheet. Thanks Pam and Jim for all you do, to get us thinking creatively ❤
That sounds fantastic!
How do you mix the pasta in there?
@@lindaseikkula2296 My machine book has a recipe for pasta. I think others will too.
@@sylviah1234 thanks
@@sylviah1234 what machine do you have?
Outstanding video! 5/5 stars! I am from New Orleans and was raised on poboys. It is impossible to find Leidenheimer type french bread anywhere. So i got the bread machine and like magic i found this video and after a few tries I finally have my french bread thanx to you!
Glad you enjoyed it! Jim
Pam, you look fabulous. Retirement is fun and allows us to do new things we never had time for.🌻🌺🌾⚘🥬🥕
Yes it does! Thanks.
Water and a little potato starch, whisked together - makes a lovely shiny crust! (just without the egg)
Thanks for sharing that! Great idea!
Made this yesterday for my wife and 2 children. They all said it was, without hyperbole, the best bread they've ever had. Can't believe your recipe uses no sugar! Thank you ma'am!!!!!!!!!!!!
That sounds great! Thanks for letting us know your results. Jim
Beautiful lady, thank you for your videos, you are not only beautiful but you display a full command of the English language and your videos are very well made, interesting, informative and enjoyable. I was thinking about giving away my bread machine, now I find it more useful by just mixing, kneading and rising the dough and then baking in my gas oven. Thank you.
I just toss ice cubes into the oven while the bread is baking. A lot easier than using lava rocks or a pan of hot water and it's fun to hear the hiss!! 😊
Is it detrimental to the oven?
Interesting. I have read about placing ice cubes in a pan in the bottom of the oven, but not just tossing them in loose.
@@cynthiafisher9907 no, i doubt it & i have an electric oven.
@@RoseRedHomestead why use another pan? I just toss a few in and shut the door. They melt fast. I have an electric oven...
Appreciate the time and effort you two put in, the information is invaluable!
Yum! All you need is some garlic and red pepper flakes and olive oil to dip in!
Hello to RoseRed Homstead.
I just baked a loaf of french bread in my Bread Machine using your recipe. Substituted part of the flour with King Authur's 100% Wheat Whole Grain flour.
Used a seasoning called Everything Bagel Seasoning which contains Sesame Seeds and the oven steam method and ...
it came out beautiful and delicious!
You're a wonderful teacher, thank you. 😊
Fantastic! I love it that you subbed in other ingredients for a win! Way to go!
Try making the French bread with replacing half the water with sourdough starter, a 50/50 mixture works well. You still use yeast, just use 1 tsp. of the amount called for in the recipe. Let the dough do it's 2nd rise overnight in the refrigerator. I punch it down and then put the whole pan in the refrigerator. 12 to 24 hours later continue with the shaping and baking of the loaf. I love the idea of using lava rocks! I've done this process recently and I flashed back to being in Paris eating a warm loaf of fresh bread with butter when I was a teenager! Oh so good!!
I am going to be doing a video soon on souedough.
Thank you for sharing your knowledge and tips. I've learned so much from watching your videos. You're an inspiration!
You are very wlecome.
Love your instructional tutorial's.
I made a mixture of spelt, buckwheat and multigrain black bread dough in my machine and then baked it in the oven this morning. We just cut into it and did a taste test. It's fantastic! I wish I could upload photos. There's nothing like home-baked bread!
It sounds amazing! Wish we could see a picture.
Just made this.. turned out great, Thanks
We are glad you liked it. Jim
That's looks so delicious. Thank you for showing us.
It looks delicious is definitely going to make this
Hope you enjoy, Jim
Oh my you made this look so easy. I have a bread machine and a stand mixer but the ease of using the bread machine wins for me. I’m going to do this tonight making rolls. Thanks Pam❤
Fantastic! Hope you enjoy!
Another thought: i will be on the look out for a used bread machine the next trip to the thrift store! Thank you. I would enjoy the mi ing and kneading function...
Great idea! Many of our viewers have reported finding them at yard sales and second hand stores! Happy hunting!
Love all you do! Keep up
the good work. This is a great idea.😊
Thank you.
You are NOT alone. My husband and I just found the same yucky with our spatulas! Thank you for a wonderful micro moment! ❤
That is one beautiful loaf of bread!!!!!
Looks wonderful!! I can' t wait to try this! Thank you for all you & Jim do!!❤
You are very welcome.
I tried this recipe today and I now have a recipe I really like from the bread machine! I also did it exactly the way you did with the two pans to bake it, but I didn’t use lava rock. I used a pan with ice in my oven which worked just fine, it sure was tempting to open the oven midway! I resisted the urge lol. The crust on mine was a bit softer and the crumb didn’t have many holes like a traditional French bread but the taste was phenomenal! Thank you Pam and Jim!❤
Sounds great! Jim
YES! Lava rocks are so easy for steam! I’ve been using them for years. Mine live on my oven floor in a sturdy old pan. Things that took me many years to understand 1) the steam keeps the crust soft for oven spring, 2) the oven needs to dry out to make the hard crust. My method: 1) throw about one to 1 1/2 cups cool tap water on the rocks just before loading the bread. 2) spray the rocks one more time after 3-5 minutes. 3) after 15-20 minutes rotate bread, 4) depending on type of bread, start checking for temperature & deep color. I usually make boules using pizza stones in my oven. They need an hour to preheat which troubles me - so much wasted power! I bake with 2 pizza stones - two loaves per stone - 4 loaves at a time. I use “heatproof” oven mitts to rotate the loaves. One more note, if you can chill the dough overnight and sneak in 25-30% fresh ground flour, you will get more flavor! In the winter, I leave my dough outside overnight - it works great even when freezing!
Thanks for the information, Jim
mmmmm nothing like fresh baked bread! more flavor-filled bread vids pls/ty tyfs :)
it looks like you knocked it out of the park! Thanks for the video.
As a first time bread maker, you made the French loaf doable…..easy instruction and smells wonderful….thx
Your welcome! Jim
I had a Breadman bread machine that I used for over 20 years and last year it quit on me. I haven’t replaced it yet and have been making bread with my KitchenAid mixer. I love the bread machine because it allows you to make bread virtually hands-free. This Cuisinart looks like it will be a good replacement. Thanks for sharing your review and recipes.
You are welcome.
I have a Breadman that I have had for 25 years at least. It still works fine, but when I saw Pam’s new bread machine, I decided to get one like hers. I checked on Craigslist and found one exactly like hers still brand new in the box. I was thrilled! On to do experiments!
I love using my dough setting.
It is certainly convenient.
Girl,now that's clever.nice
What you called a torpedo loaf, we call a "bloomer" here in Northern Europe 😊 lovely video. Thank you both
Thanks for the information. Jim
Thank you for showing us how to roll the torpedo loaf. I've been watching your bread making videos and getting all kinds of ideas and inspiration. I'll be getting a scale soon to help boost my bread making due to your advice. Thank you.
I simply adore hearing and seeing you guys work together, and help remind each other of things to be helpful. Oh, and toss in the humor for the helpless giggles... I aspire to find that kind of partnership. You guys give me hope that it might be out there. Much Love, and Many Blessings 😁❤️
Thank you so much for your kind words!
I need to use my bread machine more and instead of letting it run all the way to the end I think I need to do it like you just did. I don’t like the big loaf my machine makes. We like thinly sliced bread for sandwiches and my machine just makes those slices huge. I’m going to try the French bread. It looked amazing. Thanks for the inspiration!
Well, Pam, you’ve outdone yourself again, this French bread loaf looks amazing! I’ll have to try it soon.
Thank you! I was really pleased.
Greetings from East Tennessee!
I’ve done several French bread recipes with my King Arthur flour and bread machine. so far yours is my favorite. Thank you and many Blessings!
Thank you! Jim
Pam, love your shows! Just watched your baguette segment with the bread machine. Try turning your bread upside down to cool. That helps a lot with any loaf. The moisture rises and softens the crust on top. If I try anything else that works better, I will drop you a comment. Blessings!
Thanks for the tip!
I loved your French bread experiment❣️
I really loved Jim filling in your words, my Mike and I do the same🥰
Hi Pam and Jim, love this video! Just rediscovered my 25 yo bread machine. It makes wonderful bread. I will have to try this recipe!!!
I made this today. Yum! It has a great crumb and I love the texture and flavour. This is my new favourite recipe and so easy!
I’m so happy you are doing this series with bread machines. I don’t have time to knead anymore. My son has been wanting me to make french bread. Now I can impress him with a nice loaf
Perfect!
I truly appreciate you 😊
God Richly Bless You & Your Husband 💯🙏
Love this! Now I want the bread machine.
Glad you like it.
Wow
I have a breadmaker but i bought a stand mixer to make my bread. It was about 60 dollars it does fine for breadmaking and i let it knead it most of the time.just fyi for everyone . I have gained much confidence in my breadmaking ability since i started. i make all our bread now bread, sub buns, hamburger buns, hot dog buns. that is next on my list french bread.
Way to go!
Thanks Pam and Jim for your wonderful videos and recipes (only found you on TH-cam this morning)…can’t wait to try the French loaf….although mustn’t make it too often as I’m trying to do low carb 😊❤
I learned so much. Thanks for all the info
The bread machine is the way to go. I’d like to get one like yours before prices go up.
Ohhhh, YUM! I'm not supposed to have bread right now, but your video is tempting me to make a loaf of this right now!
Please follow you current diet. Jim
Gracias señora por sus bellos consejos. Saludos desde Colombia. Hace poco compré esa maquina y es maravillosa.
Such a beautiful loaf of bread! I bought bread machine a few yrs ago. I should get it back out and use it. Now that bread is so expensive. I think you can use it for pasta and noodle dough also. You make everything look so easy thank for your channel.❤
You are very welcome.
That bread looked really good!!
Thank you 😋
I have a pan / can in my bread-machine that looks just like that one you have. I make bread with organic spelt wheat that I mill in my Aldi Ambiano blender. Anyway, at times I have found the rise was variable, and the top would sink. I obtained success by, after removing the paddle prior to fermentation, I fashioned the dough around the sides as much as possible, chimney like, rather than the normal blob. This forces the rise to go into the center. It also heats the dough more, as the heat comes from elements surrounding the can. It rises like magic, and sinks very little. It is amazing that the hollow center eventually fills in like there never was a hole there. Anyway just passing this thought along for those who may want it.
Very interesting technique and solution. Jim
I love love your videos so much! I am excited for your bread maker cookbook to come out! Today I made dough for homemade pizza. My husband compares you and I, as I am modifying the recipe as I go along experimenting . The bread makers should have YOU develop their cookbooks!
My new bread book has a few bread machine recipes but mostly traditional ways to make bread and that can also be baked off grid.
Wow, looks just devine. Will try this.❤
I’ve made many loaves of bread and all kinds and shapes but never knew how to shape the torpedo roll so thank you Pam and Jim. I’m wondering about the people who use the standard measurements though, if they have No scale or batteries or no power ( in case of a grid situation) with regular measurements and a wood stove or fireplace or outdoor oven or grill they could at least attempt to make bread etc. hope this makes sense 😊
Yes, my new bread book will address those exact issues.
I like that you try to remember that not all folks have all of the gadgets
You are very welcome. I grew up and spent most of my life without a lot of the conveniences.
Thank you for posting this. I can’t wait to try this method.
You are so welcome!
Loved your calm, gentle voice as you went through the demo.The end product? Excellent.i have done the french bread the same way. However, without the lava stone trays,i used a vessel filled with water to create steam.I enjoyed seeing your video.Thanks
Sounds great! Jim
Beautiful bread!
And..Your hair looks especially gorgeous today!!
Thank you so much
Very beautiful bread,.and the house smells wonderful
Yes it does! Thanks for noticing...LOL!
Just gorgeous!! You have no idea just how ecstatic I was when you bought your Cuisineart bread machine. I am so new to bread period and my french bread attempt last year was beyond disappointing. Other loaves have been ok but oh thank you thank you for showing french bread my favorite bread.
One thing I don't recall you mentioning was how long you did the second rise. Was it a specific time or did you just eyeball it to when it doubled in size?
I do like my bread machine but I think I am going to be learning to love my bread machine.
I don't know all the tricks to bread making and I know one must accept the failures with each new skill tho they are expensive on a limited income.
Your teaching has been such a Blessing to me you truly have no idea what a treasure you and Jim have become to my family and how Blessed I feel I am to have found your channel.
You have prevented me from making what could have possibly been life threatening actions in canning. I praise God and my mother for teaching me to question and to not believe all I hear. Your videos have always had the ring of truth and science when others I watched did not. Thank you both so very much for your time, your skill and your humanity. God Bless you both🙏🌷
Your comments were very touching for us. Thank you for sharing. I never have a specific time for the final bread proofing--the bread shows you when it is ready and I showed that in the video.
This is a great video. Thank you. I’ve been making bread for many years but I love learning something new. I was having trouble with my bread failing and after trial and error I found the bread flour was the culprit - it must have been old when I bought it - pays to check use by dates! 🇦🇺
Yes, it does. Glad you found the culprit!
Oh yummy yummy yum! Can’t wait to try this.
LOL! You made me laugh.
Looks good. I have never made French bread, will try it. I use bread machine dough setting for making cinnamon rolls. They are good.
Sounds great! Jim
I would love to see a video using fresh milled flour. Fresh milled can be tricky and a good French bread recipe would be awesome!
We have several bread videos using fresh milled flour. Jim
Thank you for this wonderful demonstration and tips for a delicious looking French bread!!
You are so welcome!
Thank you for the shaping demonstration! Now I see what I’ve been doing wrong.
You’re welcome 😊
That look stunning! I always forget my sesame seeds!
I almost did! LOL!
Good job.. never thought about using bread maker like you did..
Glad it was helpful.
I'm used to using water in the microwave to soften bread that's gone hard. I wasn't aware of using water to make bread crustier in the oven. You teach me something new all the time! Thank you 🤗 Please stay safe both of you
You are so welcome. Glad it was informative for you.
I have that machine I love it
Good to hear!
Thank you that looks so amazing. Just like at the baker shop. I wish I could taste it.
Thank you.
Wonderful! I have several commercial grade baking sheets. I place two, one on top of the other to get a good mass and add crushed ice to the pans to create steam. Thank you. God Bless and stay safe. EDIT: Cubanelle is the best!
Thanks for your comment.
I have a technique I use for steaming without a covered lid or casserole. I use it for my baguettes. It became very popular at my bread forum. I use microwaved rolled steamed towels. Heat to very hot and place them in my choice is a pie pan or two. Add a little more boiling water to pans over the rolled towels. This is a very cut short directions. It works fantastic and especially great for those using a gas oven because they vent. I have a regular oven that I love with oven stones.
CAUTION. Always place a Towel over your oven door if you are going to be pouring water over the stones or pouring anywhere near your oven GLASS DOOR, water hitting on it has been known to break to glass.
Thanks for the information. Jim
I’m really regretting selling my bread machine. I had an expensive one but really hadn’t used it in years so I let it go to someone who really wanted one (for cheap!). I guess I’m headed to the thrift stores on a hunt now, lol. Although, I need to master the no knead bread first. Im hoping your book will be as good for novice bread makers as well as advanced bakers. I don’t each much bread anymore but like anything else, it’s good to be prepared. This summer, I’ll be testing solar baking without a fancy solar oven. I just can’t afford that. Wish me luck!
You might also try craigslist. I just got the same one Pam has brand new in the box!
We have a video on a DIY solar oven and another one on making an oven out of some foil and a cardboard box. There are lots of less expensive alternatives out there to expensive equipment. Hope you can find a bread machine for a good price.
In case your electricity goes out and you cant use your bread machine try making the no-knead bread meted. Its also so much fun to bake artisan bread. Love your videos!! ❤❤❤
We are going to test to see if it will work on our solar generator.
Yummy!
My compliments, Pam. Your bread looks great! I don't normally bake white bread, but I'm going to try this!
Delicious
Very lovely. Thanks.
Beautiful bread!
Thank you 😋
YUM! That looks awesome & the sound of that crunch as you sliced it made my mouth water. I don`t think you`d need it any crispier! I know what I`ll be making next..thanks for the tutorial. I`ve been using my bread machine to do the mix & kneading lately..love it!
Thank you 😋
Thank you for the info
You are welcome.
I remember reading somewhere (king Arthur’s site I think?) that you should either bake with steam or an egg wash, but not both. I’ve never tested it myself but maybe that’s why the crust didn’t stay crisp?
After your pan of dough is in the oven, placing an oven proof metal pan on lower rack prior to this, throw in a cup of water into pan, & close immediately.
Steam helps the crust be crustier. That's been my experience.
I haven't heard that. I will check into it. Thanks.
Sandra that is why I used the lava rock i the video. Same principle only the rock holds more water and generates more steam.
I'm looking at reviews for bread machines. Knowing this one does not have Teflon is important to me.
Looks like this is the one for me.
Thanks, Pam & her hubby.
Use egg white & water for wash.
Freeze your yolk, I think Rose meant to say.
Hey, Jim, we need an overhead shot.
LOL! Yes.
Love all of your videos. You look amazing too
Greetings! You always look so cute as you work in your kitchen. It encourages me to spiff up a bit!😂 Now. I know that gluten free is in the minority of breads requested. But could you please research and have a program on gf bread? I’m also interested how it fares in the bread machine. What is difference in cycle?. Thanks so much!!
Here is an article that might answer some of your questions. My new book with have some GF recipes and two of them are for the bread machine. gfjules.com/baking-gluten-free-bread-in-a-breadmaker/
Hi, my bread machine actually has a cycle for gluten free and a bunch of recipes. I'll try to post more info, if it can be helpful!