I’m only 12 but I love making bread and a completely agree that the only way to really know your dough is to feel it. I love making pasta with my dad, and pizzas for my family, the whole process is just so therapeutic to me, and it ends up delicious. Awesome video!
i love that your baking at such an early age!! im 18 now and wish i started getting serious about baking earlier so keep it going your passion could always be a career :)
What’s up, chef! I know you made this two years ago but it is helping so many people get through the pandemic. Cooking has become my therapy now more than ever and I am thankful for your videos.
I've made this recipe half a dozen times, and it is absolutely delicious. One time, after leaving it in the Dutch oven to cool for too long, I re-heated it on the oven rack alone at 350 for about 12 mins, and it got even better. Huge fan!
When I was ready to put my bread into the oven I realized that I don’t have Dutch oven🤯 I run into Target, got it and made the best bread in my life!!! From now on I am making only this bread 😍 thank you so much for the recipe!!!
Just tried this and bread making for the first time and you made it easy. Followed everything you said and watched the video at least 10 times. It turned out fantastic. Living in Europe so artisan bread is in every shop and this was just as good!
I followed this recipe and it turned out soooo good! I used half of all the ingredients to make a smaller loaf and took it out of the oven after 22 minutes. I would definitely recommend and make again. For the record I don’t have a Dutch oven and so I just used a pie pan :)
Months ago I watched your video and was inspired. I got in bread baking and at first I thought your recipes seemed complicated but after the first try I thought it was simple. I’ve been making your bread recipes after finding your blog. Thank you so much :)
I made this yesterday, and it turned out great! And on top of that, my wife and daughter loved it, too. So undoubtedly it will become part of the rotation. I should mention that I did this in a 4 qt dutch oven, and the bread raised the lid on it from the oven spring. No big deal, but I might try a 5 qt next time to see how that works out. Also, of note, I saw that you were using a pizza stone under your dutch oven, but there was surprisingly no mention of it in the video or the description. For me, using a pizza stone is the difference between a perfectly baked bottom crust (with the stone), and an overly dark , or burned bottom crust (without the stone). I've found this to be true with sourdough, and also with Detroit style pizza...and now with this recipe. IMO, the stone is a very important component here.
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
Thanks for the tip! My bottom came out quite burnt, though I did also increase temperature to 480-485 for a few minutes because the thermometer was showing a bit lower. I will have to do with the stone next!
I wad just thinking that. I do believe measurements are important when baking but when I ask my mom for recipe she be like, you take a little bit of that and add a little bit of this and then this and that, just eyeballing everything. When you are beginner that kind of instructions are nightmare. 😂
Just took out my first loaf out of the oven! It looks great! I tried sourdough a couple of weeks ago and it was a massive fail, so glad to actually have something edible! Thanks for the recipe! Looking forward to making it again!
@@anthonyrgutierrez2614 So my attempts at sourdough have proven much more successful as of late. I would say that my mistakes were: using a poor starter and having a severe lack of patience. I would highly recommend Claire Saffitz's video as her instructions really encourage you to be patient. If you have a healthy starter than I think you guys are good to go! Unfortunately, at the time, I did not, but a friend gave me a portion of her's and I've been using it for the past few months. I haven't bought a loaf of bread from the grocery store in months!
I created this for the first time following the recipe to a T and it turned out amazing! I'm super new to bread baking and doing well on my first try is seriously giving me a lot of confidence. This video is the best of the best!
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
My husband has been making this bread every few days while we have been at home during the quarantine. We have shared the recipe with other foodie friends, and even brought a few loaves to older relatives and friends who can't leave the house. It has been a bright spot for us. Super delicious. Thank you!
Made this recipe twice now, comes out perfect every time! I really recommend buying the Benneton and Dutch oven pot if you can afford it, they work wonders somehow.
I tired this bread but without Dutch oven on a flat pan, it really spread but it also has risen well and OH MY GOD how tasty it is! I got the color right, golden brown crust with unbelievable softness on the inside. I baked it for 25 mins on 247 Celsius. I can't wait to make it again!
Hey Chef Billy! I just got my dutch oven yesterday and made the bread today. It's my second time ever making bread and it came out PERFECTLY! Thank you for the great recipe!
@@sammiew06 Hello Sammie. I believe it is. My dutch oven was also made from cast iron and cast iron retains heat really nicely. As long as you have some kind of lid that you can cover the bread with, I think it will be perfectly fine.
If I can make a suggestion don't flour the top of the dough when turning it out before shaping, no reason to add dry flour into the middle of your loaf. Looks amazing, well done.
@@harlanpepper this actually depends if you're going to slash the bread before baking. If you follow the FWSY method then it goes in the banneton seam side down and opens up naturally on the seam while baking. Seam side up if you plan to slash it and control the rise.
@@harlanpepper this actually depends if you're going to slash the bread before baking. If you follow the FWSY method then it goes in the banneton seam side down and opens up naturally on the seam while baking. Seam side up if you plan to slash it and control the rise.
Thanks Billy, I was doing the no - knead method for a while but felt like with all the vids out there,I was missing some fun, sure enough, it’s a blast experimenting with poolishs and bigas, nothing like feeling the dough and learning textures and all the rest, was a spectator now I’m on the “playing” field, thanks for your vids!
I've just baked a baby following your instructions ( used only 650 flour type ) and it rose so well, i can't wait to cut into it and see how it looks, but so far, clearly my best bread ! I also really like the fact that you put in seam side up in the oven , not needing any scoring , it simply blushes like a flower and the bottom stays pretty as well
Since the first time I came across this bread recipe, every time I bake this artisan bread I watch this TH-cam video and the bread is delicious every single time. My friends love it. Thank you chef! I now know how to make homemade bread!
I think it‘s very confusing that everything is measured in grams, how it makes sense, but the temperature is in Fahrenheit. Weird to me as someone from Germany.
I don't know why that's weird, he didn't use grams to please europeans or anything it's just what you use for baking. American ovens still use Farenheit so that's what he said for temp.
@@danielariemer6002 it IS confusing when 99% of the whole world use the metric weight system...except the US who use pounds, ounces and cups???🤷🏼♂️🙄 ...and 99% of the world use the Celsius scale for temperatures...except the US who use the Fahrenheit scale. A new world country using outdated systems of measurements.
thank you so much for this video! my first loaf I tried off just a cook book turned out hard as a rock, but then I watched this video and used your kneading/proofing techniques and my 2nd attempt turned out beautiful, crunchy & flaky crust with moist and fluffy insides!
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
I make this twice a week now. I had to adjust the bake time to my oven, but the family love it. Toasted with butter and home made marmalade and a cup of real coffee. OMG FANTASTIC
@@Amberlynn_Reid I made one today. I made two loaves the other day because our daughter wanted to take one home with her. You're messing with the wrong baker.
Oh my goodness, this was perfect!! I never ever made bread before but when I tell you this thing came out perfect!! My mother in law asked me to teach her!!
Just baked my first bread in my life. Followed this video. Came out great. My kids are saying it's the best bread they've ever had. Success! Thank you. First time using our gram scale for bread.
Just followed recipe yesterday. Have been making various loaves of bread for a few years. A couple of observations. The final bread looks great, however, I found the dough rather sticky throughout and low and behold when I cut the bread this morning it was rather doughy inside which points to too much water in the recipe. Checking through a range of bread mix recipes I will reduce the water to 450 next time. Also, I suggest removing the oven lid after 30mins and bake an additional 10 mins, perhaps at a lower temperature, to brown the crust. Overall a good basic no kneading approach, but suggest crosscheck details with other youtube demos, particularly those for sourdough.
Mine also was very sticky unlike the video. Maybe next time 450g of water is the right amount. Remember that 1cc of water weighs 1 gramme so instead of weighing out 450g of water you could use 450cc, but weighing it on digital scales is more accurate. Also you can check the accuracy of your scales: 1 litre or 1,000cc of water weighs 1kg. The stickyness of the dough might depend on the flour you are using, I hear that Canadian Strong Flour is the best - stronger, as it were, than European strong bread flour. I'll see if I can add more flour and yeast to mine as it is only on its first rest, and see if I can get it like Chef Billy's
I have made this bread with this recipe about 6 times now. I find if I leave out the whole-wheat and go all white flour my dough is sticky but still turns out perfectly, if I make it with the whole wheat as he directs in the video my dough is not as sticky and it still turns out great. Also, the first few times I made it I didn’t have a banneton. I used a colander with a tea towel in it. It worked great. Just don’t forget to thoroughly flour your tea towel/banneton.
I agree, my dough was so sticky it was impossible to fold...i did add a ton of flour to resemble his dough. At the end, after 30 mins of baking i did remove the bread from the dutch oven and let it cook for another 10-15mins. The dough was a little sticky on the inside but so delicious and incredible in the outside. I will be decreasing the water amount next time but overall i really loved this loaf and will be baking it more often.
Great advice. I did the same, mostly because my boule was very pale coming out after 35 minutes. I left it back in there for longer, until I got the darker crust I wanted.
In the same vein as this.... I do not have digital scales. And the yeast I have comes in 7g sachets. So I poured the whole thing out, got my bank card and split it into 7. I felt like I was tainting the wholesomeness of bread making.
I stopped using the Dutch oven a while ago. It works great and the crust is hard when it comes out of the oven but after cooling it softens. I bake it right on the stone now. I spray the oven with water put a few ice cubes in a tray. I find that’s the best method for a very hard crust which I enjoy a lot. Top it with fennel seeds and sesame seeds. I eat the ends of the bread first with butter and truffle honey from Slovenia. I have a German daughter-in-law that sends it to me. Heaven......
To us in the UK, cup measurements mean nothing. I have at least 7 different sized cups in my kitchen. Grams are accurate wherever in the world you are, and remember TH-cam is worldwide!
I’ve tried more recipes than I count, I’ve tried feeding sourdough for 7 days, I’ve tried recipes on TH-cam and my cookbook. I’ve tried everything! This, this right here is the best recipe!
I’ve made bread using this recipe at least eleventeen times already and it just gets better each time. Best breadmaking on TH-cam for sure. Thanks Chef!
This was my 3rd attempt at making bread in my life, and I swear it's the type of bread that I only dream of and what I can only get at one of those swanky Chicago bar/restaurants. I only had unbleached white flour, no wheat flour. I didn't have a gram scale, and so I tried to convert the recipe to cups/ounces online and that was a big fail.Turned out into soup. So essentially I dumped flour into the mix until it looked liked Chef's dough in this video. I ended up with 2 HUGE loaves because of my mess up of measurements. I made sure to follow exactly everything in this video including the temp of the water. I didn't have a basket so I left the dough to rise on the counter top for the last rise. I did use a Dutch oven, an oval one. With all those subs I made, this still turned out to be the best bread I've had in the US. LOVE!!!! I'm going to try Chef's Brioche recipe next!
@@ChefBillyParisi Oh nice, then just so you know I was comparing it to the bread that they serve at Guilt Bar when you order the Bone Marrow or the Garlic/Oil dish....I can't find that kind of bread anywhere, that's why I was so excited on how this bread turned out. Thanks for the great videos!
First time doing this, so far so good. Just letting it rise. I’m doing it too because it gives me something productive to do at home while practicing physical distancing
Currently raising my second loaf using this recipe 😁 I used unbleached whole wheat flour for taste the first time a few days ago, and I opted for spelt this time to see how the flavor changes. Thank you for posting & sharing! It's such a simple, therapeutic process making bread and this recipe is my favorite so far.
Great video on how to. This process inspires me to give it a try as I have a dutch oven. The bread looks amazing. You can't beat freshly baked goods. Thanks for sharing.
You actually can get pretty hot water from there. I've made tea before like that. And this could be misleading to inexperienced cook's. And the fact that he is stressing it so much in the beginning to use metric measurements.. Yeah, I could see it happening, even though it does seem weird, but you might think that this is just how the recipe is 🤷🏻
I have tried bread so many times and failed miserably. This recipe completely nailed it. Super delicious and fluffy, full send. For those making, you need a bigger measuring bowl than I anticipated! Love it, thanks Chef Billy!
I made this bread today. It turns out beautiful. Crispy outside, fluffy and and spongy inside. Thank you for sharing this amazing recipe. Definitely will try your others recipe too. God bless you!
Jose Velez I do add my yeast and salt to the flour sometimes as the recipe calls for, but some have me adding yeast and salt to water. It doesn't matter.
@@johnambrogio9585 What he's doing over there is a second step. Leaving just flour and water sit together before adding yeast is called autolyse and it helps the flour hydrate perfectly and create the gluten bonds without requiring kneading in any way.
It is a science but I would say it's more of an art. Even having a recipe my mom and grandma always know just by the touch and texture not to add more flour or to stop kneading and not over do it. I'm still not able to distinguish that 😂
I have a general question about baking. In this video you talk about exact measurements being key to baking. But most of your baking recipes are in cups and spoons. Why dot you exclusively uses a scale? And where can i get more recipes that are in scales amounts? Love your channel by the way.
This recipe is phenomenal! It took a shorter time to proof as my hometown is really warm, and I baked it in a clay cloche. It might not make it to breakfast! Thank you!
Adding the water to the flour first is called the autolyse. It hydrates the flour and begins forming gluten without worrying about the rise yet. When I make sourdough, I autolyse for about 2 hours before adding the yeast (starter) and then later the salt, since salt can inhibit the action of the starter (but it strengthens gluten). Not such a concern when using dry yeast, though, so may as well add yeast and salt together. Hope this helps!
I made this yesterday. I even measured the ingredients on a scale, per your instructions. The only thing was, my yeast was a bit older than optimal, so it didn't rise perfectly. But it looked great! and smelled good. My dogs thought so too. They snagged it when I had my back turned and ate the whole thing :(
I have made this recipe many times and today I decided to mix everything up in a wooden bowl and let it proof in it as well because I read that the wood bowl would help retain the warmth the yeast needs to be able to do it’s thing better. I hope it’s just as delicious as before!
John Emilio lol thats my BF’s favorite from there. First time I told him what it was called he just made a face, now I have to pick some up every time I visit my mom
1. Why have a particular temperature water when you’re gonna let the water cool to room temp before adding yeast? 2. Doesn’t salt kill yeast when in direct contact?
The temp is to help with the yeast. The 98-100 degrees will cool down to 70-80 after mixing with the cooler flour and letting it rest (autolysing). This is to hydrate the flour completely before adding salt and yeast. 70-75 degrees is usually ideal for yeast. If it’s too warm, it may kill the yeast (100+ degrees), you could get off flavors, or it may just rise quickly (which is fine). Cooler temps will just take much longer to rise. So temping the water before adding to flour takes all this into consideration! Also, you’re right: salt does kill yeast, but not as quickly as you’d thing. He adds the salt and yeast and immediately starts mixing, which gets those ingredients evenly distributed through the dough. Maybe some yeast may die, but we’re talking the individual microorganisms here. There is plenty of space left in the dough for the yeast to grow and feed and it will remain healthy!
@@best_jared Thanks for the explanation on the salt situation. I read in a Rose Levy Beranbaum book once that it was imperative that yeast should never ever touch salt so that's how I've been doing it all this time. Looks like she was exaggerating...
@@Faustustopheles Ask two bakers and they give you three different answers. So many opinions out there. So much depends on the type of flour you're using as well, and you should adjust the water content accordingly, not just blindly follow a recipe.
@@xxerggher2667 sure, i agree. I go mostly by feel. I've been doing it for so long that I mainly use recipes as a baseline or guideline then modify it however I want.
So I cut the recipe in half and followed the steps up until the bulk fermentation then I left it overnight in the fridge after the triple fold and the bread is so springy its insane! Been baking the past two weeks because of the quarantine this is a great one to add to the list.
Can I score this bread? Have made countless times now with brilliant results x but have not tried scoring after proofing . Note; I do not have a Dutch oven .
It’s so hard to find nice flour and yeast in this pandemic, I’ve only got the normal all-purpose flour. Any recipes with just normal flour and no yeast?
GUYS. as a person who has never made bread in their life until I made this. IT WAS SO EASY. I haven’t tried it yet bc I’m letting it cool so I can have some with my dinner. BUT OMG IM SO HAPPY. AND IM ONLY 14
I'm so stupid, I thought "I don't have a thermometer, I'll boil the water so I know it's 100° and then lei it cool for a bit" your comments saved me from a bad bread making experience and possibly burning my hands ☠️
I made this without your fancy measuring and temperature checking and it still came out good. So sorry I’m Portuguese and we eyeball everything and than pray a few hail Mary’s just in case 😭it came out amazing thank you for all your tips.
That's to autolyze the flower and water before any fermentation happens, to have a better gluten development, notice how he did not add salt until later either, this technique is used on no-knead bread like this and sourdough
This looks great! I am very new to bread making. I noticed that 3 grams of dry yeast seemed a little for 750 of grams flour comparing to another recipe I used. I wonder how I determine the ratio of flour, yeast and water??? Also, can I substitute regular flour for whole wheat and bread flour in this recipe?? Thank you very much
Never baked anything in my life except for pre-made cookie dough but made this today. Came out pretty well and am sure where I can make improvements (don't think my Dutch oven was warmed up enough). Thanks for the videos!
Hi! Thanks for this great recipe, made it a couple of times to great tasting bread! I just wanted to ask, is it possible to chill the dough on the banneton overnight to bake in the morning? Or maybe you advise against it?
thanks for the recipe. I dont understand how your daugh not so wet and sticky as you use 80% hydration. After you finished the autolysis process the dough looked so dry. mine was sticky and wet all the way/
I was looking for this as well. Just made it for the first time, and my dough appeared much wetter than the video. The final result came out a little too dense and spongy. Got a nice crust, but the inside isn't as dry as it should be.
I live in New Zealand too and made this recipe last week. The dough was kind of wet but turned out great. Maybe I added an extra quarter cup flour but no more.
This will be my forever bread recipe! Absolutely delicious and exactly the recipe I was looking for! Thank you so much! It really is the best bread ever!!
I know that everyone says baking bread is an exact science but I find that bs. I bake bread all the time and mess with the temp, hydration, flours, ingredients, yeasts, resting times, fermenting times, rising, measurements, just about everything. It is like any cooking technique, you learn the basics well and then you just feel it out and play. If it were an "exact science" you couldn't experiment and find millions of different loaf combinations.
Good grief everyone knows baking with yeast is absolutely a science and your comments BS and you a bit of a smart ass for claiming it isn't! No doubt you're also a climate change denier and still believe oil consumption is good for the planet.
Thanks a lot for this video, life is going back to normal and our priority changes now so less time now in the kitchen. This approach will definitely make life easier for me.
When your doing homework but procrastinate it by making fancy bread at 1 am sshiieeeeee
Lol 12 am for me
sssssssshhhhhhhiiiiiiiiiieeeeeeeee
Yup
3am gang here
same but i also wanna learn so i can finally use the oven
"Honey, i'm making some bread!"
"Oh, nice, when will it be done?"
"Tomorrow."
if you do sourdough bread its more like "a few days from now."
Lol... Hahahaha
I started making my bread 3 weeks ago, I hope it will be completed soon [in a few hours]
That’s nothing for us sous vide people
th-cam.com/video/M8RAtIHDlmI/w-d-xo.html
Supper yummy bread with 3 main ingredients.
I’m only 12 but I love making bread and a completely agree that the only way to really know your dough is to feel it. I love making pasta with my dad, and pizzas for my family, the whole process is just so therapeutic to me, and it ends up delicious. Awesome video!
Thanks for replying!😁😁
Nice vocabulary for a 12 year old.
Yahwo thanks
i love that your baking at such an early age!! im 18 now and wish i started getting serious about baking earlier so keep it going your passion could always be a career :)
What's age have to do with it?
What’s up, chef! I know you made this two years ago but it is helping so many people get through the pandemic. Cooking has become my therapy now more than ever and I am thankful for your videos.
Thanks for watching
Nic Picou Same here 👍🏻
same here! i got into breadmaking as a hobby starting from watching this video 2 years ago!
I've made this recipe half a dozen times, and it is absolutely delicious. One time, after leaving it in the Dutch oven to cool for too long, I re-heated it on the oven rack alone at 350 for about 12 mins, and it got even better. Huge fan!
When I was ready to put my bread into the oven I realized that I don’t have Dutch oven🤯 I run into Target, got it and made the best bread in my life!!! From now on I am making only this bread 😍 thank you so much for the recipe!!!
Like 5 hours later, I was finally able to taste this bread and OMG it's absolutely amazing! Thanks for the recipe!
My pleasure. It’s a time labor of love but it’s worth it!
I followed this recipe then but it in fridge to ferment for 18 hours, it was THE BEST loaf of bread i have ever made !
Thanks a lot
When is the fermentation stage? Is it the equivalent to the 1.5h rise in the video?
Hello, I also know that it is best to keep the dough in the fridge for several hours. And then the bread really comes out something great
Hello. At what stage of the recipe did you place the dough in the fridge?
@@dlibera27 Never mind thank you already
Hello. At what stage of the recipe did you place the dough in the fridge?
Just tried this and bread making for the first time and you made it easy. Followed everything you said and watched the video at least 10 times. It turned out fantastic. Living in Europe so artisan bread is in every shop and this was just as good!
Awesome! Thanks for watching and giving it a shot.
I followed this recipe and it turned out soooo good! I used half of all the ingredients to make a smaller loaf and took it out of the oven after 22 minutes. I would definitely recommend and make again. For the record I don’t have a Dutch oven and so I just used a pie pan :)
Fantastic!
Months ago I watched your video and was inspired. I got in bread baking and at first I thought your recipes seemed complicated but after the first try I thought it was simple. I’ve been making your bread recipes after finding your blog. Thank you so much :)
Oh that’s awesome! Good job and sticking through it!
Chef Billy Parisi thanks :)
I made this yesterday, and it turned out great! And on top of that, my wife and daughter loved it, too. So undoubtedly it will become part of the rotation. I should mention that I did this in a 4 qt dutch oven, and the bread raised the lid on it from the oven spring. No big deal, but I might try a 5 qt next time to see how that works out. Also, of note, I saw that you were using a pizza stone under your dutch oven, but there was surprisingly no mention of it in the video or the description. For me, using a pizza stone is the difference between a perfectly baked bottom crust (with the stone), and an overly dark , or burned bottom crust (without the stone). I've found this to be true with sourdough, and also with Detroit style pizza...and now with this recipe. IMO, the stone is a very important component here.
thanks for mentioning this. Mine (without pizza stone) was a bit dark on the bottom. I'll try the stone next time. Bread was still great though!
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
Thank you I will absolutely look into stealing my parents pizza stone now for my new apartment
@@alexischavez3238 Your parents aren't using it anyway, so you have to grab it!
Thanks for the tip! My bottom came out quite burnt, though I did also increase temperature to 480-485 for a few minutes because the thermometer was showing a bit lower. I will have to do with the stone next!
There's so many measurements it's so nice. My mom and grandma just eyeball it and toss it in. I can't get a straight recipe out of them.
That's because the spirits of their ancestors tell them when it's enough. One day you will obtain this gift.
Typical mothers 😅😂
Sound like every recipe from my mother/grandma
Incredible women in the kitchen
I wad just thinking that. I do believe measurements are important when baking but when I ask my mom for recipe she be like, you take a little bit of that and add a little bit of this and then this and that, just eyeballing everything. When you are beginner that kind of instructions are nightmare. 😂
Just took out my first loaf out of the oven! It looks great! I tried sourdough a couple of weeks ago and it was a massive fail, so glad to actually have something edible! Thanks for the recipe! Looking forward to making it again!
Old comment, but same! My sour dough was so sad to look at and even worse to taste. This recipe proved a much better endeavor
@@joeylipovich8182 where do you think you guys went wrong? i wanted to make some so i’m looking for tips
@@anthonyrgutierrez2614 So my attempts at sourdough have proven much more successful as of late. I would say that my mistakes were: using a poor starter and having a severe lack of patience. I would highly recommend Claire Saffitz's video as her instructions really encourage you to be patient. If you have a healthy starter than I think you guys are good to go! Unfortunately, at the time, I did not, but a friend gave me a portion of her's and I've been using it for the past few months. I haven't bought a loaf of bread from the grocery store in months!
I created this for the first time following the recipe to a T and it turned out amazing! I'm super new to bread baking and doing well on my first try is seriously giving me a lot of confidence. This video is the best of the best!
Appreciate you
Tastes incredible. Crunchy crust, flavorful, awesome. going back for a second slice.
Awesome!!!
th-cam.com/video/M8RAtIHDlmI/w-d-xo.html
Supper yummy bread with 3 main ingredients.
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
My husband has been making this bread every few days while we have been at home during the quarantine. We have shared the recipe with other foodie friends, and even brought a few loaves to older relatives and friends who can't leave the house. It has been a bright spot for us. Super delicious. Thank you!
My pleasure, thanks so much for watching and sharing!
Made this recipe twice now, comes out perfect every time! I really recommend buying the Benneton and Dutch oven pot if you can afford it, they work wonders somehow.
Thanks for watching!
I tired this bread but without Dutch oven on a flat pan, it really spread but it also has risen well and OH MY GOD how tasty it is! I got the color right, golden brown crust with unbelievable softness on the inside. I baked it for 25 mins on 247 Celsius. I can't wait to make it again!
Hey Chef Billy!
I just got my dutch oven yesterday and made the bread today. It's my second time ever making bread and it came out PERFECTLY! Thank you for the great recipe!
Love this, thanks for watching!!
Drop Cake do you know if cast iron is ok to use?
@@sammiew06 Hello Sammie. I believe it is. My dutch oven was also made from cast iron and cast iron retains heat really nicely. As long as you have some kind of lid that you can cover the bread with, I think it will be perfectly fine.
oh my I just love this bread, I have made 4 loaves and all turned out amazing.
Awesome!!
th-cam.com/video/M8RAtIHDlmI/w-d-xo.html
Supper yummy bread with 3 main ingredients.
If I can make a suggestion don't flour the top of the dough when turning it out before shaping, no reason to add dry flour into the middle of your loaf.
Looks amazing, well done.
Great tip. Also, don't put the dough in the banneton with the seam side down! He turned the good side into the bottom.
@@harlanpepper this actually depends if you're going to slash the bread before baking. If you follow the FWSY method then it goes in the banneton seam side down and opens up naturally on the seam while baking. Seam side up if you plan to slash it and control the rise.
@@harlanpepper this actually depends if you're going to slash the bread before baking. If you follow the FWSY method then it goes in the banneton seam side down and opens up naturally on the seam while baking. Seam side up if you plan to slash it and control the rise.
Excellent catch!
Thanks Billy, I was doing the no - knead method for a while but felt like with all the vids out there,I was missing some fun, sure enough, it’s a blast experimenting with poolishs and bigas, nothing like feeling the dough and learning textures and all the rest, was a spectator now I’m on the “playing” field, thanks for your vids!
completely agree. Thanks for watching!
I've just baked a baby following your instructions ( used only 650 flour type ) and it rose so well, i can't wait to cut into it and see how it looks, but so far, clearly my best bread ! I also really like the fact that you put in seam side up in the oven , not needing any scoring , it simply blushes like a flower and the bottom stays pretty as well
Awesome!
Since the first time I came across this bread recipe, every time I bake this artisan bread I watch this TH-cam video and the bread is delicious every single time. My friends love it. Thank you chef! I now know how to make homemade bread!
Thanks for giving it a shot!!
I think it‘s very confusing that everything is measured in grams, how it makes sense, but the temperature is in Fahrenheit. Weird to me as someone from Germany.
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I don't know why that's weird, he didn't use grams to please europeans or anything it's just what you use for baking. American ovens still use Farenheit so that's what he said for temp.
@@TriconPOE Exactly
@@danielariemer6002 it IS confusing when 99% of the whole world use the metric weight system...except the US who use pounds, ounces and cups???🤷🏼♂️🙄
...and 99% of the world use the Celsius scale for temperatures...except the US who use the Fahrenheit scale. A new world country using outdated systems of measurements.
@@johnjay5895 Well I don't think it matters because they work anyway...not that we are taking about outdated cell phones or something
thank you so much for this video! my first loaf I tried off just a cook book turned out hard as a rock, but then I watched this video and used your kneading/proofing techniques and my 2nd attempt turned out beautiful, crunchy & flaky crust with moist and fluffy insides!
Fantastic!!
What’s was your room temperature, Im scared that mine is so hot(30 degree Celcius ) that the proofing process last for 4-5 hours outside can overferment the dough.
I make this twice a week now. I had to adjust the bake time to my oven, but the family love it. Toasted with butter and home made marmalade and a cup of real coffee. OMG FANTASTIC
I love that you use real coffee and not the synthetic stuff.
try guatemala tres maria, fried eggs with runny yolks, real tomatoes
no you dont. you have made this recipe at best 3 times in your whole life
@@Amberlynn_Reid I made one today. I made two loaves the other day because our daughter wanted to take one home with her. You're messing with the wrong baker.
Hello. I am from the Philippines. How's the aroma of the bread? Is it sour? I am quite curious 'cause the dough wasn't punched down.
Oh my goodness, this was perfect!! I never ever made bread before but when I tell you this thing came out perfect!! My mother in law asked me to teach her!!
Just baked my first bread in my life. Followed this video. Came out great. My kids are saying it's the best bread they've ever had. Success! Thank you. First time using our gram scale for bread.
Fantastic
Just followed recipe yesterday. Have been making various loaves of bread for a few years. A couple of observations. The final bread looks great, however, I found the dough rather sticky throughout and low and behold when I cut the bread this morning it was rather doughy inside which points to too much water in the recipe. Checking through a range of bread mix recipes I will reduce the water to 450 next time. Also, I suggest removing the oven lid after 30mins and bake an additional 10 mins, perhaps at a lower temperature, to brown the crust. Overall a good basic no kneading approach, but suggest crosscheck details with other youtube demos, particularly those for sourdough.
Mine also was very sticky unlike the video. Maybe next time 450g of water is the right amount. Remember that 1cc of water weighs 1 gramme so instead of weighing out 450g of water you could use 450cc, but weighing it on digital scales is more accurate. Also you can check the accuracy of your scales: 1 litre or 1,000cc of water weighs 1kg. The stickyness of the dough might depend on the flour you are using, I hear that Canadian Strong Flour is the best - stronger, as it were, than European strong bread flour. I'll see if I can add more flour and yeast to mine as it is only on its first rest, and see if I can get it like Chef Billy's
I have made this bread with this recipe about 6 times now. I find if I leave out the whole-wheat and go all white flour my dough is sticky but still turns out perfectly, if I make it with the whole wheat as he directs in the video my dough is not as sticky and it still turns out great. Also, the first few times I made it I didn’t have a banneton. I used a colander with a tea towel in it. It worked great. Just don’t forget to thoroughly flour your tea towel/banneton.
I agree, my dough was so sticky it was impossible to fold...i did add a ton of flour to resemble his dough. At the end, after 30 mins of baking i did remove the bread from the dutch oven and let it cook for another 10-15mins. The dough was a little sticky on the inside but so delicious and incredible in the outside. I will be decreasing the water amount next time but overall i really loved this loaf and will be baking it more often.
Great advice. I did the same, mostly because my boule was very pale coming out after 35 minutes. I left it back in there for longer, until I got the darker crust I wanted.
I've just made this bread. OMG! it's the best bread Recipe ever! Thank you.
Awesome!
"I promise officer, this gram scale is for the bread"
😂😂😂
Dude, you got them munchies, don't ya? ;)
In the same vein as this.... I do not have digital scales. And the yeast I have comes in 7g sachets. So I poured the whole thing out, got my bank card and split it into 7. I felt like I was tainting the wholesomeness of bread making.
LOL! Good one 😂😂😂😂
Chef Billy Parisi a
I stopped using the Dutch oven a while ago. It works great and the crust is hard when it comes out of the oven but after cooling it softens. I bake it right on the stone now. I spray the oven with water put a few ice cubes in a tray. I find that’s the best method for a very hard crust which I enjoy a lot. Top it with fennel seeds and sesame seeds. I eat the ends of the bread first with butter and truffle honey from Slovenia. I have a German daughter-in-law that sends it to me. Heaven......
Dang, I want some of that!
I duplicated everything Chef Parisi did in this video and my bread turned out perfectly. Awesome. Thank you for posting this video Chef.
Fantastic my friend! Thanks for watching
I made this day before yesterday and it is great - really great but I do have one question. Do I really have to share this bread with others?
Not if they're unaware.
Nah. Just get good butter to go with it👍
Finally a recipe that doesn't use cup measurements, welcome to the future folks
Um - I'll be lost then!
To us in the UK, cup measurements mean nothing. I have at least 7 different sized cups in my kitchen. Grams are accurate wherever in the world you are, and remember TH-cam is worldwide!
Gas Gas Hello
I always have to google how many grams there are in a cup because i don’t trust them cup sizes
Or the past...
I know this was 2 years ago but I just wanted to say I absolutely love your “I Am Second” bracelet.
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I’ve tried more recipes than I count, I’ve tried feeding sourdough for 7 days, I’ve tried recipes on TH-cam and my cookbook. I’ve tried everything! This, this right here is the best recipe!
I’ve made bread using this recipe at least eleventeen times already and it just gets better each time. Best breadmaking on TH-cam for sure. Thanks Chef!
Thanks for giving it a shot!!
I made this bread today and it was absolute perfection! Thanks for a detailed and easy to follow recipe.
Awesome
Thank you chef Billy, I made it today, it came out so well! I followed everything what you did even started 9am this morning too
Love this! Thanks for watching fried
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this man literally has my dream kitchen
Maybe selling that house so it can be all yours hah
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This was my 3rd attempt at making bread in my life, and I swear it's the type of bread that I only dream of and what I can only get at one of those swanky Chicago bar/restaurants. I only had unbleached white flour, no wheat flour. I didn't have a gram scale, and so I tried to convert the recipe to cups/ounces online and that was a big fail.Turned out into soup. So essentially I dumped flour into the mix until it looked liked Chef's dough in this video. I ended up with 2 HUGE loaves because of my mess up of measurements. I made sure to follow exactly everything in this video including the temp of the water. I didn't have a basket so I left the dough to rise on the counter top for the last rise. I did use a Dutch oven, an oval one. With all those subs I made, this still turned out to be the best bread I've had in the US. LOVE!!!! I'm going to try Chef's Brioche recipe next!
Thanks for giving it a shot neighbor, fellow Chicagoan here!
@@ChefBillyParisi Oh nice, then just so you know I was comparing it to the bread that they serve at Guilt Bar when you order the Bone Marrow or the Garlic/Oil dish....I can't find that kind of bread anywhere, that's why I was so excited on how this bread turned out. Thanks for the great videos!
@@chitownlo1 thanks for watching and giving them a shot!
This is the most beautiful looking bread I've ever made! The patience was worth it.
Love this!
I think alot of people gonna wanna learn this now as we may not find any bread in a store.
Watching this 2 year after posting it. We are definitely here for other reasons!
If I can find flour and yeast at some point soon, I'll make this. Can't wait!
Megan Ledford I found mine at Bulk Barn !
Where we shop there’s plenty of bread, no flour. Everyone’s baking.
First time doing this, so far so good. Just letting it rise. I’m doing it too because it gives me something productive to do at home while practicing physical distancing
No scoring the dough before baking it?
great video...no loud music....well explained...I will try this bread...thanks for posting !
Currently raising my second loaf using this recipe 😁 I used unbleached whole wheat flour for taste the first time a few days ago, and I opted for spelt this time to see how the flavor changes. Thank you for posting & sharing! It's such a simple, therapeutic process making bread and this recipe is my favorite so far.
how did the whole wheat flour do!?
I really enjoy your videos because your kitchen is so satisfyingly clean and minimalist.
That’s very kind, thank you
Great video on how to. This process inspires me to give it a try as I have a dutch oven. The bread looks amazing. You can't beat freshly baked goods. Thanks for sharing.
Nothing like it!! Thanks for watching
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This is exactly what we knead right now.
Plus points for measuring weight in grams immediately lost by measuring water temp in Fahrenheit but not mentioning the units.
U really think it would be 98-100C? Cmon is pretty obvious
It's not that obvious
Caracatita Frumoasa How would you get boiling water from the sink?
You actually can get pretty hot water from there. I've made tea before like that. And this could be misleading to inexperienced cook's. And the fact that he is stressing it so much in the beginning to use metric measurements.. Yeah, I could see it happening, even though it does seem weird, but you might think that this is just how the recipe is 🤷🏻
I have tried bread so many times and failed miserably. This recipe completely nailed it. Super delicious and fluffy, full send. For those making, you need a bigger measuring bowl than I anticipated! Love it, thanks Chef Billy!
I made this bread today. It turns out beautiful. Crispy outside, fluffy and and spongy inside. Thank you for sharing this amazing recipe. Definitely will try your others recipe too. God bless you!
Why not add the yeast and salt into the warm water? Wouldn’t this method incorporate the ingredients with the flour better?
Also I thought salt kills yeast...?
Jose Velez I can understand what your saying, but I still see no answer to your question. I always mix my yeast with the flour.
Jose Velez I do add my yeast and salt to the flour sometimes as the recipe calls for, but some have me adding yeast and salt to water. It doesn't matter.
I thought the same thing, think I will try just adding yeast to flour and I'm sure it will turn out relatively the same
@@johnambrogio9585 What he's doing over there is a second step. Leaving just flour and water sit together before adding yeast is called autolyse and it helps the flour hydrate perfectly and create the gluten bonds without requiring kneading in any way.
It is a science but I would say it's more of an art. Even having a recipe my mom and grandma always know just by the touch and texture not to add more flour or to stop kneading and not over do it. I'm still not able to distinguish that 😂
Same, that's why I need amounts hah.
Finally! None of that "no-knead" BS.
Agreed
Tried this over the weekend and had the best results of any recipe I have ever tried for bread. This is now my go to bread.
I have a general question about baking. In this video you talk about exact measurements being key to baking. But most of your baking recipes are in cups and spoons. Why dot you exclusively uses a scale? And where can i get more recipes that are in scales amounts? Love your channel by the way.
Ive been making Artisan bread for a few months now, but this is by far the best recipe. So easy. Measuring by the gram is the key!!
I’m gunna master the art of bread for during quarantine >:)
Do it up!
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Is there a way to do this without using a Dutch oven?
I’ve read about people doing bread right in a cast iron skillet wrapped in parchment paper.
Made this last night and it came out beautifully!! A crunchy crispy shell with soft bread inbetween... amazing!
This recipe is phenomenal! It took a shorter time to proof as my hometown is really warm, and I baked it in a clay cloche. It might not make it to breakfast! Thank you!
Great recipe, turned out really well! Why do you add salt and yeast later? I would just add it to the flour and then add the water.
Adding the water to the flour first is called the autolyse. It hydrates the flour and begins forming gluten without worrying about the rise yet. When I make sourdough, I autolyse for about 2 hours before adding the yeast (starter) and then later the salt, since salt can inhibit the action of the starter (but it strengthens gluten). Not such a concern when using dry yeast, though, so may as well add yeast and salt together. Hope this helps!
I made this yesterday. I even measured the ingredients on a scale, per your instructions. The only thing was, my yeast was a bit older than optimal, so it didn't rise perfectly. But it looked great! and smelled good. My dogs thought so too. They snagged it when I had my back turned and ate the whole thing :(
Oh no!! Going to make another one soon?
My bread turned out perfect! Awesome video, thanks.
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I have made this recipe many times and today I decided to mix everything up in a wooden bowl and let it proof in it as well because I read that the wood bowl would help retain the warmth the yeast needs to be able to do it’s thing better. I hope it’s just as delicious as before!
Just made this and it is currently cooling on a wire rack. Can’t wait to try it tomorrow with thanksgiving dinner. Happy holidays everyone
Happy thanksgiving! Enjoy and thanks for watching!
Chef Billy Parisi bread was amazing!
this looks good - but I'm missing NY Italian bread from Italian Brooklyn Bakery (ex Palermos or Alliotta in Brooklyn, NY)
SirParcifal Parisi's bakery
On Mulberry street when i was a kid in little Italy when it was a whole neighborhood going towards bowery
Mazzola’s braided bread🙌
@@Moon-zl4tv Best lard bread
John Emilio lol thats my BF’s favorite from there. First time I told him what it was called he just made a face, now I have to pick some up every time I visit my mom
Ayy i live right by there, but palermo and alliotta just do cookies and pastries no? How about Moretti?
1. Why have a particular temperature water when you’re gonna let the water cool to room temp before adding yeast?
2. Doesn’t salt kill yeast when in direct contact?
I made the bread and it turned out well. First time ever making bread so a good recipe to get your toes wet.
The temp is to help with the yeast. The 98-100 degrees will cool down to 70-80 after mixing with the cooler flour and letting it rest (autolysing). This is to hydrate the flour completely before adding salt and yeast. 70-75 degrees is usually ideal for yeast. If it’s too warm, it may kill the yeast (100+ degrees), you could get off flavors, or it may just rise quickly (which is fine). Cooler temps will just take much longer to rise. So temping the water before adding to flour takes all this into consideration! Also, you’re right: salt does kill yeast, but not as quickly as you’d thing. He adds the salt and yeast and immediately starts mixing, which gets those ingredients evenly distributed through the dough. Maybe some yeast may die, but we’re talking the individual microorganisms here. There is plenty of space left in the dough for the yeast to grow and feed and it will remain healthy!
@@best_jared Thanks for the explanation on the salt situation. I read in a Rose Levy Beranbaum book once that it was imperative that yeast should never ever touch salt so that's how I've been doing it all this time. Looks like she was exaggerating...
@@Faustustopheles Ask two bakers and they give you three different answers. So many opinions out there. So much depends on the type of flour you're using as well, and you should adjust the water content accordingly, not just blindly follow a recipe.
@@xxerggher2667 sure, i agree. I go mostly by feel. I've been doing it for so long that I mainly use recipes as a baseline or guideline then modify it however I want.
So I cut the recipe in half and followed the steps up until the bulk fermentation then I left it overnight in the fridge after the triple fold and the bread is so springy its insane! Been baking the past two weeks because of the quarantine this is a great one to add to the list.
Awesome!
A metric American, I’ll subscribe for that reason and the quality of your videos.
Greetings from Denmark
Can I score this bread? Have made countless times now with brilliant results x but have not tried scoring after proofing . Note; I do not have a Dutch oven .
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It’s so hard to find nice flour and yeast in this pandemic, I’ve only got the normal all-purpose flour. Any recipes with just normal flour and no yeast?
I hear ya. I have a sourdough coming out in a few weeks using ap flour
@@ChefBillyParisi Woooo thanks so much can't wait
Are there any substitutes for a Dutch oven? Btw, the bread looks absolutely delicious!
@Harry Puant Thanks!
Honestly the best bread I ever had in my life thanks so much. Very easy to follow instructions! If anyone had bad things to say that’s on them…
GUYS. as a person who has never made bread in their life until I made this. IT WAS SO EASY. I haven’t tried it yet bc I’m letting it cool so I can have some with my dinner. BUT OMG IM SO HAPPY. AND IM ONLY 14
I love how bread makes crackling noises when you take it out of the baking pot.
Yes!!
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5:20 "You've never felt bread like this unless you've done this...erm... regularly"
why use grams and then fahrenheit ??....... confusing sistem. For a moment I though "wait.. 100Cº ?! i will boil the flour"
I was also really happy, that he used the metric system and then he said 90 to 100 degrees LOL
I'm so stupid, I thought "I don't have a thermometer, I'll boil the water so I know it's 100° and then lei it cool for a bit" your comments saved me from a bad bread making experience and possibly burning my hands ☠️
I made this without your fancy measuring and temperature checking and it still came out good. So sorry I’m Portuguese and we eyeball everything and than pray a few hail Mary’s just in case 😭it came out amazing thank you for all your tips.
Best bread method I've found on yt so far.
Love the video and the detailed explanation. I don't get bread flour where I live; could I use AP Flour instead?
is there a reason he adds the yeast after forming a dough? I've never done it that method and don't know the difference
That's to autolyze the flower and water before any fermentation happens, to have a better gluten development, notice how he did not add salt until later either, this technique is used on no-knead bread like this and sourdough
Due to shortages related to the corona virus, I can't find any whole wheat flour. Is it mandatory? Is it to add extra flavor? Substitutes?
It is for flavor and texture. You can use all white or even sub the whole wheat portion with rye or any other different flour out there.
This looks great! I am very new to bread making. I noticed that 3 grams of dry yeast seemed a little for 750 of grams flour comparing to another recipe I used. I wonder how I determine the ratio of flour, yeast and water??? Also, can I substitute regular flour for whole wheat and bread flour in this recipe??
Thank you very much
Never baked anything in my life except for pre-made cookie dough but made this today. Came out pretty well and am sure where I can make improvements (don't think my Dutch oven was warmed up enough). Thanks for the videos!
Hi! Thanks for this great recipe, made it a couple of times to great tasting bread! I just wanted to ask, is it possible to chill the dough on the banneton overnight to bake in the morning? Or maybe you advise against it?
Absolutely. After your forth fold, chill over night and bake in the morning!
thanks for the recipe. I dont understand how your daugh not so wet and sticky as you use 80% hydration. After you finished the autolysis process the dough looked so dry. mine was sticky and wet all the way/
gilad bushari this is what I was looking for !!! How did it turn out?
I was looking for this as well. Just made it for the first time, and my dough appeared much wetter than the video. The final result came out a little too dense and spongy. Got a nice crust, but the inside isn't as dry as it should be.
This was the first recipe and methodology I used for making bread and it came out great. Thanks for making this Billy.
Glad you enjoyed it
Followed this video for my first ever bread attempt. It came out great! Thank you Chef for making easy to follow videos.
Fantastic!
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Hi I live in New Zealand and the flour isn’t as strong here, if the dough is a bit wet should I add more flour
I live in New Zealand too and made this recipe last week. The dough was kind of wet but turned out great. Maybe I added an extra quarter cup flour but no more.
This will be my forever bread recipe! Absolutely delicious and exactly the recipe I was looking for! Thank you so much! It really is the best bread ever!!
Just made my first loaf of bread. Was a pleasure making it. Thanks for the great video!
Fantastic!
I know that everyone says baking bread is an exact science but I find that bs.
I bake bread all the time and mess with the temp, hydration, flours, ingredients, yeasts, resting times, fermenting times, rising, measurements, just about everything. It is like any cooking technique, you learn the basics well and then you just feel it out and play. If it were an "exact science" you couldn't experiment and find millions of different loaf combinations.
I agree, but I would absolutely killed if I put a recipe online without ingredient amounts.
exactly. but i guess if you're a first timer you need all the info you can get
Good grief everyone knows baking with yeast is absolutely a science and your comments BS and you a bit of a smart ass for claiming it isn't! No doubt you're also a climate change denier and still believe oil consumption is good for the planet.
What size dutch over pot do you recommend I purchase for bread making (and general use). Thanks
3.5 qt but you could use a 4qt as well.
it worked so well! it tastes amazing!
(also little funny thing for yall i used a wrong pot and the handle for the potlid started melting away lmao)
Fantastic!
Thanks! Just changed my bread technique based on your video and got much better results than in the last 2 months of making bread at home.
Thanks a lot for this video, life is going back to normal and our priority changes now so less time now in the kitchen. This approach will definitely make life easier for me.