My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!
This is the best I have seen on TH-cam, I came to Canada in 1975, I saw this recipe on TV with a chef's name Fran, I made constantly for my family, and friends, everyone loves it. She was also Italian. Thanks much for sharing this with others, you are also very nicely spoken, also very handsome. Blessings
I made this and you were right. I was using too much flour in my bread recipes. Thanks for tip! I made your bread by hand and it was great. Tyvm and God Bless!
Thanks for the recipe. What an easy bread! I use baker's percentages, to scale up or down (usually, scaled down, and using toaster oven to bake). 100.00% All-purpose flour 57.14% Water (warm) 1.69% Salt 1.20% Sugar 2.66% Instant Dry Yeast 3 rises; 450°F for ~15 min., sprayed w/water each 5 min.
Thanks so much. Tasted great, especially sopping up the sauce. My wife and I have been experimenting for years. We need to turn our oven up a bit or leave the bread in a little longer next time. Nothing will ever taste my like Neapolitan Mothers Italian bread but it is very close. But she cooked Sicilian for my Father!
Great job Im going to give it a try ,My wife is Sicilian and I sure love Italian food,She learned from her father how to cook who came from Sicily, .....God bless
Quick, simple, easy. I’m gonna try it your way! This loaf is small enough that I can bake it in my countertop oven. It preheats quickly and maintains a much more accurate temp than my range oven does.
I used my kitchen aid mixer with a dough hook. I had to add just a little bit more water to get it to the right consistancy. My oven has a profiting temp of 95 degrees. I used that for my first 2 rises. Then set the baking temp.
He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼
I have tried dozens of bread recipes. Some not bad, others a disaster. Made yours today. Wow. Easiest yet. Came out real real nice. This is my go to bread recipe from now on. When On a good thing stick to it. Thankyou Phil.
Just got the apron, Phil! Now I feel like I can really cook your recipes! ALWAYS weigh bread ingredients, pre-heat oven to 500 prior to baking at your final temperature. This is a very low hydration recipe.
Here's a Greek tip. Uses a wet towel to cover dough while it rises. He's right on the H2O. To get really crispy crust you need h20. I also use a poolish when making bread. I also like semolina...just a cup.
I really enjoyed your video. Just starting to get into baking bread. I love how you made it so simple and not so convoluted!! I'll be making this tomorrow morning! Bless you!
I'm making this for the third time today; dough is proofing now. The first time, I kneaded it in the bowl just until the flour was all incorporated. The second time, I kneaded about 4-5 minutes longer. It came out a bit dense, but was still good. This third time I did the same as the first. Also, I'm adding a sprinkle of sesame seeds before baking.
wow so easy & best part is you taught me how to use my digital scale properly, i gotta make this bread tonight. i don't like how my bread comes out using bread pans. love learning how to bake. mama mia :)
Now, you are a genious...... you just resolved my dough problem. My dough when bread is made , was too thick, too much dough in the middle and sometimes would not even cook all the way.
Hi Joyce. Thanks for watching my bread video! If your bread is not browning but it is done inside you might want to try an egg wash instead of spraying with water. Mix 1 egg with 2 Tbsp of water and brush lightly on top of the loaf before putting in the oven. You only need to do this once unlike spraying with water a few times. The egg will bake and promote browning. I know that ovens are all different. You just have to experiment to get it right! Hope this helps and let me know if there is anything else I can assist you with. Nothing like a fresh loaf of perfect bread!
After watching numerous videos, I’ve decided to use your recipe for my first attempt. You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol
@@themywaychef3615 I made your Italian bread again today...Always perfect!!!! I use the shower caps every time I make ANYTHING that needs to rise, Thanks for the "secret" .
You have a good bread recipe, I use Ceresota unbleached flour its the same as Hecklers. it has a little less protein than bread flour and I spooned one cup of flour in a bowl and weighed it after zeroing and it weighed by my scale 130 grams I am sure Humidity can effect weight, flour because of the way they are ground can change the density and weight. I made your recipe and it came out very good. For small amounts of bread I also use a food Processor.
I'm anxious to try your recipe Sir. The loaves of bread look very inviting to eat. Beautiful Kitchen. You're a Good Teacher for baking bread and probably a lot of other fine foods.
Hi everyone. This was, unfortunately, a fail for me. Maybe its my altitude?? Followed the directions to the letter. After the three 5-minute times in the oven, my bread wasn't even a bit brown, and the internal temp was only 130 degrees. After adding 3 additional 10-minute segments at 450 degrees, it browned nicely, but it only had an internal temp of 170-175. Total bake time 45 minutes. Took it out and gave up. Again, maybe my altitude? I'm at 5,600 feet. Loved the video, though. ❤
Commadre! I was born and raised in East Boston! Both parents born in Sicily. Such fond memories there! We visit Santarpio's every time we are in Boston and cruise down Chelsea Street where we lived. Glad you are enjoying my videos. My mom's family lived in the North End. I love it too!
Yes, his video only says to bake one loaf for 10 minutes at 450°...... I have made at least 250 loaves of bread in my life. Bread takes AT LEAST 30 to 40 minutes TOTAL to bake.
@@themywaychef3615 Oh I love good Italian bread. Making it is in my future. Romas Bakery back in Endicott, NY made the best. I would get 2 loaves and have one open, eating it on the way home. Wonderful!
@@themywaychef3615 It has been! I've been a baking manic!!! I'm actually letting a batch rise right now to attempt dinner rolls using your recipe. I can't thank you enough!
So, I've made this twice. Both times the bread did not rise in the oven. I'm following the recipe and your video exactly. I am using a Breville Food Processor to mix the dough and pulse until the dough comes to a ball. Then I knead it until smooth as a baby's bottom and put in an oiled bowl with a cover. The dough rises as expected in the first and second rises. When I form the bread and wait for the third rise it flattens. When placed in the oven it gets a very small rise during cooking. The height of the bread upon completion is about 1.5 inches at most. The bread is tasty and cooks well, otherwise. Do you have any suggestions? I can send you a couple of photos if you like.
Hi Harry, thanks for watching my video. Here are a couple of questions....1. What is the temperature of the water when proofing the yeast? 2. Is the yeast proofing as in the video....bubbling after proper time? 3. Would you say the first and second rises are doubling in size? OR how much are they rising? Let me know these answers and maybe we can zero in on the problem. Phil
@@themywaychef3615 Water temp in all cases was 110-115ºF. The yeast proofed with bubbling as suggested. Both the first and second rises doubled in size each time. The third rise just comes up a little rendering a flatter bread almost like a ciabatta but denser.
@@harryconte7222 Hi Harry. Ok. Thanks for the info. Not sure what is happening as you seem to be doing everything right. Maybe try omitting the second rise - since the third one is the one causing problems - and see what happens. Trial and error. Let me know what happens!
Thanks for the great video! I'm baking this today, wish me luck. I really enjoyed your video, you're very informative and entertaining at the same time. : )
I use a bread maker and it just doesn't produce the light Italian bread I like. It's decent enough bread, but it's very heavy. I notice you use a lot more yeast. Your recipe is very straight forward. I also want to try it as a pizza crust. I bet it would make a great pizza.
I followed the recipe to the best of my ability with the supplies I had. I basted the water because I don’t have a spray bottle and I used a stone instead of a silicone baking mat. I also used bread flour. My first two proofs were huge. The third, after I made the loaf hardly did anything. Why is that? My loaf ended up much smaller. I also didn’t get the crust on my bread but I read another comment about egg wash, which I’ll try next time. I also think my oven doesn’t heat quite as warm as it says it is. After 15 minutes baking my bread was only at 170 degrees.
Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
@themywaychef3615 Well, they came out amazing! I'm 57 and never weighed my ingredients, but I did notice the measurements were absolutely off. I will continue to use this method 🙌🏻 Appreciate your videos. Have a m Merry Christmas!
I'm not sure if they all zero or not. I use this one. Thanks for watching! www.amazon.com/OXO-Grips-Pound-Pull-Out-Display/dp/B0020L6T7K/ref=sr_1_7?gclid=CjwKCAiAu5agBhBzEiwAdiR5tN_zCAT7iV9bJqhSUGa1JZXj0dbRhiqrmtqkVO4_JglU1JFn4Mh99hoCJvMQAvD_BwE&hvadid=176945199003&hvdev=c&hvlocphy=1013964&hvnetw=g&hvqmt=e&hvrand=6340589169336975765&hvtargid=kwd-11141095455&hydadcr=13957_9624615&keywords=oxo%2Bgood%2Bgrips%2Bscale&qid=1678124611&sr=8-7&th=1
@@themywaychef3615 I like the shower cap method too, however, I lightly spray the inside of the shower cap with cooking spray so the dough does not stick to the plastic when I remove it. How long in TOTAL do you cook one loaf for?
Hello! Great video!! I am from Jersey and moved to NC about 8 years ago. There is NO good bread here anywhere so I am just now thinking I should make my own. I love the crunchy outer crust with the chewy inside. Nothing like it. I do like sesame seeds on the crust though. How could I incorporate them into your recipe??
Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.
I’m a loss as well please let me have a list of the ingredients your using by brand. The flour and yeast specifically. Also let me have your email address so I can communicate more with you. I’ll even video it if I get the time
Try one more thing. In the event your oven is running hotter than the dial indicates it may crusting the bread too early and prep vents the bread from rising
My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!
I DID IT!! I followed your directions EXACTLY, and FINALLY made bread that looked and tasted awesome. Thank You!!!!
That is great! Glad it turned out! Thank you for watching!
That makes me so happy! Thank you for watching!
This is the best I have seen on TH-cam, I came to Canada in 1975, I saw this recipe on TV with a chef's name Fran, I made constantly for my family, and friends, everyone loves it. She was also Italian. Thanks much for sharing this with others, you are also very nicely spoken, also very handsome. Blessings
I made this and you were right. I was using too much flour in my bread recipes. Thanks for tip! I made your bread by hand and it was great. Tyvm and God Bless!
Glad that my tip was helpful and you enjoyed the bread. Thanks for watching, Jon!
This is just how my Italian grandpa used to make it, too! Wonderful video, thank you!
Thank you for watching!
Thank you for watching!
My Nonna ..too😅
nice kitchen. i would live in that kitchen. nice presentation..
Thank you for watching! I do live in the kitchen!
Thanks for the recipe. What an easy bread! I use baker's percentages, to scale up or down (usually, scaled down, and using toaster oven to bake).
100.00% All-purpose flour
57.14% Water (warm)
1.69% Salt
1.20% Sugar
2.66% Instant Dry Yeast
3 rises; 450°F for ~15 min., sprayed w/water each 5 min.
A man after my own heart...I love the science and percentages! Thanks for sharing!
Are you using fresh or Instant yeast? I see this combo
Flour. 100%.
Water. 65%.
Salt. 2%.
Yeast. 1.5%.
Nevermind 😀
Flour and the "Flower". Nice! 🙂
Gotta keep the wife happy!
Thanks so much. Tasted great, especially sopping up the sauce. My wife and I have been experimenting for years. We need to turn our oven up a bit or leave the bread in a little longer next time. Nothing will ever taste my like Neapolitan Mothers Italian bread but it is very close. But she cooked Sicilian for my Father!
So glad you enjoyed the bread! And nothing ever tastes better than Momma's bread! Thanks for watching!
Great job Im going to give it a try ,My wife is Sicilian and I sure love Italian food,She learned from her father how to cook who came from Sicily, .....God bless
Italian food is the best! Let me know how your bread turns our. Thanks for watching my video!
First I have to say that I love Phil! Love a no nonsense and to the point video. Can't wait to try this out this weekend.
Aww thanks Nicole! Glad you enjoyed the video. Let me know how your bread turns out!
Quick, simple, easy. I’m gonna try it your way! This loaf is small enough that I can bake it in my countertop oven. It preheats quickly and maintains a much more accurate temp than my range oven does.
Great that you can bake in your countertop oven! I'm all about easy! Enjoy!
I used my kitchen aid mixer with a dough hook. I had to add just a little bit more water to get it to the right consistancy. My oven has a profiting temp of 95 degrees. I used that for my first 2 rises. Then set the baking temp.
He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼
You are right . I do use King Arthur bread flour and their pizza flour. Hiowever felt it may. Be too expensive for some of. my subscribers
I have tried dozens of bread recipes. Some not bad, others a disaster. Made yours today. Wow. Easiest yet. Came out real real nice. This is my go to bread recipe from now on. When On a good thing stick to it. Thankyou Phil.
Thank you
Just got the apron, Phil! Now I feel like I can really cook your recipes! ALWAYS weigh bread ingredients, pre-heat oven to 500 prior to baking at your final temperature. This is a very low hydration recipe.
The apron! My favorite! I have 4 of them because I am so sloppy. Enjoy!
Here's a Greek tip. Uses a wet towel to cover dough while it rises. He's right on the H2O. To get really crispy crust you need h20. I also use a poolish when making bread. I also like semolina...just a cup.
Great tip!xh
It's amazing that in looking for Italian Bread recipes, I find a baker in an hours drive from me!😘😘😘
Thanks for watching Sarah! It's a small world!
@@themywaychef3615 thank you for the tutorial. I’ve been making a loaf every two or three days! I hope you and your family are safe and healthy😘
@@sarahlovesdonuts9601 Glad you are enjoying the bread!
This was awesome. Thank you. Tip to help your chopping board from moving is put a wet cloth under it or a shelf liner. I enjoyed the video.
I really enjoyed your video. Just starting to get into baking bread. I love how you made it so simple and not so convoluted!! I'll be making this tomorrow morning! Bless you!
Glad you liked the video, Joan, and hope your bread comes out good!
Yes, Sicilian bread
Hi from Canada. Sir a way to stop your cutting board from sliding is put a damp paper towel under the board! Love your recipes!
I made and kneaded this bread by hand. It turned out perfectly. Thank you for sharing your recipe!
Excellent! Glad you were able to master this bread. Hope you enjoyed!
@@rubykennedymedia Let me know how it turns out!
I'm making this for the third time today; dough is proofing now. The first time, I kneaded it in the bowl just until the flour was all incorporated. The second time, I kneaded about 4-5 minutes longer. It came out a bit dense, but was still good. This third time I did the same as the first. Also, I'm adding a sprinkle of sesame seeds before baking.
@@rebelsoul1183 Sounds good!
Great idea! That shower cap works fantastic! 😀
I think so too! BTW Target has a bag of 100 i no longer have to get them at hotels
I really liked how you measure things, weight, temperature and setting times. Thanks for sharing
Thank you K E! Hope you enjoyed the bread!
Beautiful flowers
Thank you Sandra! Our home ALWAYS has flowers!
Beautiful and simple!
Thank you
Thank you for watching!
Thanks Phil My favorite Italian from Boston!!!
aww thanks! Enjoy!
wow so easy & best part is you taught me how to use my digital scale properly, i gotta make this bread tonight. i don't like how my bread comes out using bread pans. love learning how to bake. mama mia :)
I'm a pizza and bread maker, myself job well done sir. It will pair with a good pasta and 🍷vino,bon Appétit 😋👌
Bread, pizza, pasta....wine! La dolce vita! Thanks for watching my channel!
Thank you love ❤ from 🇮🇳India
You are very welcome! Thank you for watching
Never seen it done that way, and I love YOUR way! Subscribed!!!
Wow, that was awesome Phil! Super helpful and I can't wait to try it! thank you!!
Thank you Colleen! Hope you can find some yeast. The stores and Amazon seem to be out. I'm going to make some so I can keep making bread.
I did it 😅Bread 🥖 first time I try your way success 😊taste good awesome 👏 thanks 😊
My pleasure 😊
You have the stove I have always dreamed of.
Now, you are a genious...... you just resolved my dough problem. My dough when bread is made , was too thick, too much dough in the middle and sometimes would not even cook all the way.
Glad to be of help! Hope it came out delicious!
My guy got the big dawg wolf stove
Thank you Phil!
Love the bread! My oven always takes longer to brown the bread. The internal temp of bread shows it’s done, but not browned. Thank you!
Hi Joyce. Thanks for watching my bread video! If your bread is not browning but it is done inside you might want to try an egg wash instead of spraying with water. Mix 1 egg with 2 Tbsp of water and brush lightly on top of the loaf before putting in the oven. You only need to do this once unlike spraying with water a few times. The egg will bake and promote browning. I know that ovens are all different. You just have to experiment to get it right! Hope this helps and let me know if there is anything else I can assist you with. Nothing like a fresh loaf of perfect bread!
Thank you for the quick reply, I will definitely give that a try. You are amazing!
@@joyceglazebrook3655 Hope it helps! Thank you again for watching!
Love it grand job 3 loaves one after the other, very quick method , cheers buddy.
Looks great! This will be my next bread.
Bread my love it. Got to try that bread recipe. Thank you
Thank you for watching!
After watching numerous videos, I’ve decided to use your recipe for my first attempt.
You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol
Wow, thank you
Phil thanks for sharing your recipe of your delicious Italian bread. Loved this video!!!
Happy to bring you this bread each Friday!
grazie...No nonsense authentic recipies. Great channel
aww thanks! Glad you are enjoying!
@@themywaychef3615 I made your Italian bread again today...Always perfect!!!! I use the shower caps every time I make ANYTHING that needs to rise, Thanks for the "secret" .
Most of all, I like Chef Phil's apron...
I love it too! Thank you for watching.
Phil.....I finally know your secret recipe for the fabulous Bread..... Thank you for the great lesson. WIll be trying for sure. All the best.
Let me know how it comes out!
You have a good bread recipe, I use Ceresota unbleached flour its the same as Hecklers. it has a little less protein than bread flour and I spooned one cup of flour in a bowl and weighed it after zeroing and it weighed by my scale 130 grams I am sure Humidity can effect weight, flour because of the way they are ground can change the density and weight. I made your recipe and it came out very good. For small amounts of bread I also use a food Processor.
I use a processor too for a small loaf! And, yes, humidity effects weight and also rising. Thank you for watching and glad your bread came out good!
You have Alexa going crazy at my house😂
I'm anxious to try your recipe Sir. The loaves of bread look very inviting to eat. Beautiful Kitchen. You're a Good Teacher for baking bread and probably a lot of other fine foods.
Thank you so much for watching! Hope you try and enjoy the bread!
Beautiful Home Beautiful recipe che Dio vi benedica
Thank you Isaac!
I love how he just grabs the loaf and flips it around with his asbestos hands 😂
Pretty good for an old guy! Thanks for watching!
Hi everyone. This was, unfortunately, a fail for me. Maybe its my altitude?? Followed the directions to the letter. After the three 5-minute times in the oven, my bread wasn't even a bit brown, and the internal temp was only 130 degrees.
After adding 3 additional 10-minute segments at 450 degrees, it browned nicely, but it only had an internal temp of 170-175. Total bake time 45 minutes.
Took it out and gave up. Again, maybe my altitude? I'm at 5,600 feet.
Loved the video, though. ❤
You are fantastic sir! I am an East Boston Sicilian! I made your bread YOUR WAY. It was perfect! Keep the recipes coming man! Love the North End!
Commadre! I was born and raised in East Boston! Both parents born in Sicily. Such fond memories there! We visit Santarpio's every time we are in Boston and cruise down Chelsea Street where we lived. Glad you are enjoying my videos. My mom's family lived in the North End. I love it too!
Phil’s way is the only way 🙏🏻
Yes
Weighing ingredients is the ONLY way.
Making this recipe today.
Surprisingly little kneading in this recipe. Also a much firmer, drier, dough than I expected.
@@sarahgraves6759 Yes the dough is firm and not sticky. Hope it turned out OK!
Just what I was looking for 😊 thank you for this recipe.
Enjoy! thank you for watching!
Where do I get the white measuring cup that you measured water? It's brilliant with the measurements inside the cup!
it looks sooo good!!
Thanks for watching! Hope you enjoy
You have a beautiful home❤❤😊😊
Thank you! 😊
Made your Italian loaf so wonderful! Thank you.
So glad you enjoyed!
Just found you're channel, looks great..👍😎❤
Thanks for watching Deborah!
Looks great 👍…. I’ll have to wait until I get a scale 🌸 I’ll be back soon….
It came out Beautiful thanks for this loaf making technique God bless
So glad you enjoyed it! I will be posting information on how to make a no yeast starter as yeast seems to be hard to find at the moment. All the best.
Just made this bread had to cook longer like 25 minutes in the middle rack, my oven is not a gaz one every 5min turn and spay delicious!
All ovens are different! Glad you figured yours out and got some delicious bread! Thanks for watching! Ciao!
Same I’m currently at the 20 minute mark and she needs more time but smells yummy
Yes, his video only says to bake one loaf for 10 minutes at 450°...... I have made at least 250 loaves of bread in my life. Bread takes AT LEAST 30 to 40 minutes TOTAL to bake.
Grazie...senore....Mamma Mia...Che bella
This is great Phil! I can't wait to try it- thanks for sharing :) :)
Thank you Nicole. Enjoy! (also...hope you have or can find yeast)
Wonderful!
aww thanks! Glad you enjoyed!
@@themywaychef3615 Oh I love good Italian bread. Making it is in my future. Romas Bakery back in Endicott, NY made the best. I would get 2 loaves and have one open, eating it on the way home. Wonderful!
Can not wait to try it!!!
Thanks for watching! Hope your bread is delicious!
@@themywaychef3615 It has been! I've been a baking manic!!! I'm actually letting a batch rise right now to attempt dinner rolls using your recipe. I can't thank you enough!
@@ronnyruf I'm making bread today too! The dinner rolls are perfect for the upcoming holidays and with hearty soups during the winter. Bread is life!
Nice Pepsi Rolex you sure make bread 🥖:)
why thank you!
I love this recipe but i love the Rolex more.😊
Good choice!
"my way" is the best way!!!
Aww! Thank you! Hope you enjoyed the bread!
thanks👍👍
My pleasure! Thanks for watching!
too easy, thanks sir! gonna try this tomorrow! :)
Loved it
Glad you enjoyed!!
You have a nice Cutco knife set
I love my Cutco knives! Thanks for watching!
Hi Phil. Thanks for a great video. Measuring is the way to go.
Yep! The only way to go! Thanks for watching my video.
Phil this is awesome. Keep the videos coming ❤️❤️❤️❤️
Thank you Laurel. Subscribe to my channel for new videos. Italian sauces is already up and Pizza and lasagna to come.
So, I've made this twice. Both times the bread did not rise in the oven. I'm following the recipe and your video exactly. I am using a Breville Food Processor to mix the dough and pulse until the dough comes to a ball. Then I knead it until smooth as a baby's bottom and put in an oiled bowl with a cover. The dough rises as expected in the first and second rises. When I form the bread and wait for the third rise it flattens. When placed in the oven it gets a very small rise during cooking. The height of the bread upon completion is about 1.5 inches at most. The bread is tasty and cooks well, otherwise. Do you have any suggestions? I can send you a couple of photos if you like.
Hi Harry, thanks for watching my video. Here are a couple of questions....1. What is the temperature of the water when proofing the yeast? 2. Is the yeast proofing as in the video....bubbling after proper time? 3. Would you say the first and second rises are doubling in size? OR how much are they rising? Let me know these answers and maybe we can zero in on the problem. Phil
@@themywaychef3615 Water temp in all cases was 110-115ºF. The yeast proofed with bubbling as suggested. Both the first and second rises doubled in size each time. The third rise just comes up a little rendering a flatter bread almost like a ciabatta but denser.
@@harryconte7222 Hi Harry. Ok. Thanks for the info. Not sure what is happening as you seem to be doing everything right. Maybe try omitting the second rise - since the third one is the one causing problems - and see what happens. Trial and error. Let me know what happens!
@@themywaychef3615 I'll give it a try. Are your ancestors from Southern Italy?
@@harryconte7222 Yes! Both parents born in Sicily. We still have relatives there.
Thanks for the great video! I'm baking this today, wish me luck. I really enjoyed your video, you're very informative and entertaining at the same time. : )
Thank you Rose! Hope your bread turned out well!
I use a bread maker and it just doesn't produce the light Italian bread I like. It's decent enough bread, but it's very heavy. I notice you use a lot more yeast. Your recipe is very straight forward. I also want to try it as a pizza crust. I bet it would make a great pizza.
Also, thanks for the tip on the yeast. I often wonder if my yeast has gone bad and probably am using old yeast. 👍
Phil, I love your recipes, I will try it for sure 😋
Glad you are enjoying my recipes! Let me know how you like it!
I followed the recipe to the best of my ability with the supplies I had. I basted the water because I don’t have a spray bottle and I used a stone instead of a silicone baking mat. I also used bread flour. My first two proofs were huge. The third, after I made the loaf hardly did anything. Why is that? My loaf ended up much smaller.
I also didn’t get the crust on my bread but I read another comment about egg wash, which I’ll try next time. I also think my oven doesn’t heat quite as warm as it says it is. After 15 minutes baking my bread was only at 170 degrees.
Your way looks great!
Thanks for watching!
Beautiful
Thank you! Enjoy!
Oh I really love that apron! :-)
I love it too!
How long in total did you bake this bread?
Total baking time in my oven is 15 minutes. Mist and bake for 5 minutes three times. Each oven is different so another way to know if the bread is done is to use a thermometer and bread is done at 190 degrees. Here is a link to the written recipe and it outlines baking. Thanks for watching. express.adobe.com/page/YK1kz8wKLhxOi/
I have try to make some good bread and I’m going to try with your recipe. Hopefully i get it just right!!
Thanks for watching! Enjoy!
He baked his loaf for 10 minutes at 450° ..... Is that right? Did you make it? How long did you cook it for?
I love it!!
Glad you like it.
This is awesome, grandpa!
Thank you. This is how I quarantine! Subscribe to my channel. More to come.
i will look at shower caps in a different way from now on... :)
I wish I could go to a hotel to get some! Thank you for watching!
Let me be thankful for all your blessings and more that will come. Give god the glory
@Tom Boyd Yes! My wife got a few for me at the drugstore! Thanks for the tip!
@@themywaychef3615 Go to Dollar 🌳 & get
the Cover-Ups variety pk
17 in a pk by surefresh.
Great Video Thanks for Sharing !
@@Freedom-hg8ju Thanks for the tip ! Dollar Store here I come!
Hello from a new subscriber south of Boston 😊
Following along. I will let you know how it turned out. 😊
Welcome!
@themywaychef3615 Well, they came out amazing!
I'm 57 and never weighed my ingredients, but I did notice the measurements were absolutely off. I will continue to use this method 🙌🏻
Appreciate your videos.
Have a m
Merry Christmas!
I like YOUR way and I’ll try it! :)
Thanks for watching! Let me know how it turns out!
What scale do you use? Thought you might have a link here..I see so many and wondering if they all “zero”.
I'm not sure if they all zero or not. I use this one. Thanks for watching! www.amazon.com/OXO-Grips-Pound-Pull-Out-Display/dp/B0020L6T7K/ref=sr_1_7?gclid=CjwKCAiAu5agBhBzEiwAdiR5tN_zCAT7iV9bJqhSUGa1JZXj0dbRhiqrmtqkVO4_JglU1JFn4Mh99hoCJvMQAvD_BwE&hvadid=176945199003&hvdev=c&hvlocphy=1013964&hvnetw=g&hvqmt=e&hvrand=6340589169336975765&hvtargid=kwd-11141095455&hydadcr=13957_9624615&keywords=oxo%2Bgood%2Bgrips%2Bscale&qid=1678124611&sr=8-7&th=1
I love the shower cap idea, so clever
Thank you!
@@themywaychef3615 I like the shower cap method too, however, I lightly spray the inside of the shower cap with cooking spray so the dough does not stick to the plastic when I remove it. How long in TOTAL do you cook one loaf for?
@@oneitalia2312 I also sometimes spray the shower cap! Total baking time is 15 minutes. See recipe link below express.adobe.com/page/YK1kz8wKLhxOi/
LEGEND!
Thank you for watching Mike!
Wow only 10 mins in the oven? I have to try this !
That was my question.....only 10 minutes total bake time? I think there is a mistake.......did you make the bread?
@@oneitalia2312 I haven’t yet
@@StellaDeeCoder okay.....it's 15 minutes in the oven, not 10 minutes. He made an error.
@@oneitalia2312 thanks so much !
what type of italian bread is that ciabatta you used no starter ?
I do use a starter but my family called it a sponge
Hello! Great video!! I am from Jersey and moved to NC about 8 years ago. There is NO good bread here anywhere so I am just now thinking I should make my own. I love the crunchy outer crust with the chewy inside. Nothing like it. I do like sesame seeds on the crust though. How could I incorporate them into your recipe??
Thank you for watching!
Could this be done in a kithen aid stand mixer?
Yes but you should double up on the recipe
Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.
I’m a loss as well please let me have a list of the ingredients your using by brand. The flour and yeast specifically. Also let me have your email address so I can communicate more with you. I’ll even video it if I get the time
Try one more thing. In the event your oven is running hotter than the dial indicates it may crusting the bread too early and prep vents the bread from rising