1 tsp activated Yeast. 2 tsp sugar. 1 1/2 cup of warm water Stir and sit 5 mins and stir again. 3 cups of flour 1 tsp salt on flour Gently combine flour to liquid from edges inwards in a filding motion until you have a round sticky ball. Cover for 1 hr. Repeat top step for 1 min. Cover for 1hr. Repeat again for 1 min. Now shape dough. Sprink some flour to make it less sticky to the touch. Make into the ball and place ball onto parchment in a bowl. Add a design. Warm oven to 450 with Dutch oven onside. Add dough with parchment at bottom to dutch oven and bake 35mins with lid. Remove parchment and cook for 5 mins without lid. Wait 10 mins. Cut. And Eat.
You’ll get even better results by adding the salt with the flour. Salt kills yeast which is why you’re not getting that great thick foam when you bloom it. Just mix it into the flour before adding the dry to the wet and you’ll have an even better crumb and flavor development in your final product
Oh geez! Thank you! This was my 5th attempt at baking bread and no success😢 I'm definitely gonna try AGAIN with no salt in the yeast mixture and just add to dry flour first. Thank you so much
@@JoyceMullins69 I've also had 3 failed attempts; but I think the flour is the culprit. what type of flour are you using? I'm going to buy bread flour and try again--hopefully it will make all the difference
I have watched hundreds of bread-making videos, but yours is, by far, the best I've seen. Thorough but concise directions. No unnecessary commentary. Just perfect!
I have made this bread 3 times since I watched the video, and I have to say Big Thank You. It’s so easy to follow and my bread has come out beautifull each time. I have made it mixing the salt in with the yeast and sugar and leaving the salt with the flour, and both ways worked without fail. Note: I find 1tsp is not enough salt so I added 1.5tsp, and left to rise longer on the first round. Love this recipe ❤🙏🏻
Thank you. This was the most perfect rustic bread recipe I ever made. I love how you just get to the point with the recipe ingredients without all the handful of explanations. Thanks again ❤❤
Your instruction is clear and simple! No nonsense at all! 👍I forwarded it to my brother in law who loves artisan 🥖. I’m planning to make one today! Thank you‼️
In Culinary School I sucked at baking and never really put much effort into it after graduation..But been watching videos like this and I'm inspired to try my hand at it again.
I made this for the first time today and it's really nice. I don't recall ever making bread before because of all the kneading. I may have in my late teens or early twenties, but I'm over 60 and I'm thankful to be able to make crusty artisan bread. I buy Crusty bread to eat with my soups and stews all winter. So now I can just make it myself! And not have to worry if I run out! Thank you!
FYI, I bake a lot and usually have all the ingredients required for baking most things on hand so, I baked this bread just now but I used equal quantity of all purpose flour and bread flour. All other ingredients & quantities remained the same . It turned out perfect. Oh and one other thing....I baked it at 450 degrees for 45 minutes with the lid on the dutch oven and at the end of that time the bread was perfectly golden brown on top and didn't need any more time in the oven. Thank you for posting this and i just Subscribed! Blessed Be❤💕
What a classy, relaxing and straight-forward video. That sneaky hand at 5:22 had me bursting out into spontaneous laughter after your jazzy, highbrow video lulled me into a hypnotic trance! I have just ordered a dutch oven… and you have an instant subscriber. Thank you, respect and best wishes from the UK 👏🏻🇬🇧
This is such a great and easy recipe! I swapped out the water with milk and I’ve been messing around with butter and honey - it’s alot of fun! Thanks for the easy entry recipe!
made this it was perfect for my first time and opened it up to make it again for this week! we absolutely loved it and i'm looking forward to branching out with herbs and other goodies with this recipe. thank you!
This is the best rustic/artisan bread recipe out there. It shows that all of the others hawking their method have the process way overthought. It turns out, bread is fairly forgiving. What takes time is the trial and error to get a sense for what dough acts like when ready, when it needs more flour or more water. I made my first loaf using this method and it turned out great! I didn't have to wait 12-24 hours. It came out of the oven in less than 4 hours beginning to end. Better still, it's a no-knead recipe. All of the work is done in the bowl by stretching with a spatula. I only had to put my hands on the dough at the very end when it was no longer able to gum up my hand. While I'm letting it cool, it sprang so much in the oven that I'm sure it will have the open crumb I've been looking for. I'll be making this bread regularly from now on. Thanks for the perfect bread recipe. Easy to do. Easy to clean up. Well done.
Thank you for this delicious recipe. I made it last night and it came out exactly like you said. And today, I added cranberries and walnuts and it’s just another level. I will never buy bread from the store again.
Nice video. Thanks for taking the time to show us how you make your bread. Scales are nice but if you don't have one- don't fret it too much. Bread was made for a long time before kitchen scales were available.
I love love love how you used a spatula almost throughout the whole process. I've never made bread and have always wanted to. I will be using your method. Thanks. 👍💖
Im obsessed with this Bread! I'm all about no knead Bread as have problems with my hands..... was excited to drag out My mums 1950 Bright Yellow Cast Iron Dutch Oven from the back of the pantry and put it to good use! .... my yeist didn't activate as yours did but will add salt with flower next time to allow the yiest to fully bloom but nevertheless it came out perfectly.... love your video was soooooo easy to follow .... the family were counting down the 10 mins and the loaf lasted all of about 15 mins ..... Perfection in Artisan Bread .... yummmm! ❤
@@JustCookSomething i know some people get very OCD about weight and measuring, but I was brought up with an Uncle who was a baker and a Grandmother who sat by a woodfire oven and baked everything by the handful..... all of their recipes are by the handful teaspoon (ie: tableware teaspoon and dessert spoon) and occasionally it was all measured by how much per egg with into a recipe! your measurements and style are your own .... its what makes creative cooking unique..... im down for your style.... you do you! You made it very easy for us too follow and I'm definitely a fan! 🤭👏😘
I made this bread tonight and it was absolutely delicious. I have made bread before by hand kneading and also by bread machines. This is my go-to recipe now. Thank you for sharing.
TY...i always subscribe to videos who list the recipe & ingredients in the description so i don't have to wander...great video...cool. calm & collected...
Thank you! I just made this and it turned out so well! I tried a similar recipe yesterday and it was a total flop. Very thankful for your recipe and tutorial.
2nd time making Bread and I just put it in the oven can't wait to see the results will go check the other recipe of yours the XL Artisan Bread tks for this recipe and the video explains it perfectly
Thanks for sharing this recipe. I've had a Lodge Dutch Oven for a few years now and never used it. I tried it out today with your recipe. It worked out great. The bread was very good. I'm going to try the salt trick that others have noted below. I may also do a few more fold and rest sequences to give the dough more strength and flavor. Thanks again.
Thank you for the recipe.. it’s one of the easiest and less complicated recipes I have watched ❤❤Can I use stainless steel pot ? I don’t have the dutch oven pot
@ hhhh I ‘d appreciate it if you try it in video.. 😅😅😅so I can try it as well .. since the dutch pot is somehow expensive and hard to find in my country
@imanhasan876 Great question! The heat from the lid also helps cook the top of the bread. At least that's what I've heard so I always kept to it. I don't think it would be a big deal if you decided to not use the lid during the preheating stage.
Flour,saltwater, yeast. Nothing to go wrong. Skip the sugar and ad a tablespoon of flour to the proofing if the yeast, works well. So good! If there is a “secret” to this, it’s the pot with the tight fitting lid. Done it in stainless steel, done it in clayware, best in cast iron.
Totally agree that a short, clear, bovine sh#t free video is so appreciated! I actually watched the video right through and also replayed parts, rather than speeding it up and skipping the first part. If only the people who try to spin out their video for the $$ knew the effect on viewers is often the opposite of what they intend! The dough came out much wetter than it looked in the video, so it was a bit tricky to shape and get into the oven, but the end result was still delicious. It would be really useful if you could put the metric equivalents for the ingredients for every other country in the world apart from the USA that doesn't really know how much a cup is. It's a faff trying to do all the conversions as you go through the video and make the bread step by step.
I also found the dough too wet to really form a ball as per the video, so I now add 1/4 cup more of flour and it is much better. I also wasn't able to make a nice clean cut in the top of the dough as there wasn't enough resistance to the blade, just too wet, more flour made the doughball just like the video, much better. It might be because of the altitude I'm at here. Excellent video.
Excellent video! I am making the bread as I am sending this. I measured everything as stated and the dough after the first hour rising was very sticky....more than I expected and more than what it looked like on the video. Should I add a little more flour as I mix it for the 1 minute? i am excited to bake it and see how it comes out... A little nervous about it being too gooey. 😲
I’ve made this twice and it’s turned out great. It lighter than other ones of made and more air holes in the bread. My only issue is, when I bake it it looks white after 35 minutes and not brown at all? Once I remove the lid it browns up but not sure why mine isn’t coming out looking brown? I’m using the Dutch oven as well.
This is probably the best, easiest bread recipe I've found on youtube so far. I've seen, and followed, far more intricate bread-making videos (with poolish starters and such) which turned out not nearly as good as this.
I use PaperChef Parchment Paper brand. I believe it's rated at 425F. Just make sure to remove the paper when you're crisping your bread. Hope that helps!
I tried your recipe today (my first bread) and it was great! Thanks! I think I learned a couple of tricks for the next time, but the recipe is easy enough to follow in your video. Good luck!
NO SALT when you are adding yeast and sugar and water the salt you could add to the flour mixture and dry mix the dry ingredients to incorporate flour and salt .
Thanks! I never froze fresh bread but I'm sure it's okay after it's cooled down. After the first cut it usually lasts 4 days. After that it gets tough. But we usually finish the bread on day 1 😅
@@JustCookSomething i use AP Organic Kamut but also use Bread flour but the Kamut is most healthy and tastes like nothing you've tasted. i freeze all my bread after it's cooled and take out when needed, lasts up to 3 months there but like you we eat it up
The only thing I would add is make sure your room is warm or preheat your oven to 100 & turn it off to let the dough rise. I didn’t get the proper rise the 1st time because my room was cold
Not sure if this has been asked yet,but would I be able to just take off the lid the last 5 min. instead of taking it out of the oven and removing the parchment paper?
Great question! My parchment paper is rated safe up to 425°F, so to be on the safe side, I take it out during the last 5 minutes with the lid off, especially since I have a gas stove. If your parchment paper is safe at 450°F, you should be fine leave it in, but removing it is always a safe bet. Hope that helps!
@JustCookSomething Thanks. I actually just turned the oven off and took off the lid. I left in for about 8min. to get the outside a little darker but I have to say that this is the best bread recipe I ever tried and did not fail with. I have a 6 quart dutch oven and this came out amazing! Thank You!
1 tsp activated Yeast.
2 tsp sugar.
1 1/2 cup of warm water
Stir and sit 5 mins and stir again.
3 cups of flour
1 tsp salt on flour
Gently combine flour to liquid from edges inwards in a filding motion until you have a round sticky ball. Cover for 1 hr.
Repeat top step for 1 min. Cover for 1hr.
Repeat again for 1 min.
Now shape dough. Sprink some flour to make it less sticky to the touch. Make into the ball and place ball onto parchment in a bowl. Add a design.
Warm oven to 450 with Dutch oven onside.
Add dough with parchment at bottom to dutch oven and bake 35mins with lid.
Remove parchment and cook for 5 mins without lid.
Wait 10 mins.
Cut. And Eat.
I’ve always added either sea salt or kosher salt
You’ll get even better results by adding the salt with the flour. Salt kills yeast which is why you’re not getting that great thick foam when you bloom it. Just mix it into the flour before adding the dry to the wet and you’ll have an even better crumb and flavor development in your final product
Thanks for the tip!
Thanks, Erin. I was just about to say the same thing.
Oh geez! Thank you! This was my 5th attempt at baking bread and no success😢 I'm definitely gonna try AGAIN with no salt in the yeast mixture and just add to dry flour first. Thank you so much
@@JoyceMullins69 I've also had 3 failed attempts; but I think the flour is the culprit. what type of flour are you using? I'm going to buy bread flour and try again--hopefully it will make all the difference
😊
I have watched hundreds of bread-making videos, but yours is, by far, the best I've seen. Thorough but concise directions. No unnecessary commentary. Just perfect!
Thank you!
He didn’t show putting the dough into the pan.
GREAT instruction! I'm getting my ingredients ready now, thank you.
@christi3t thank you. Keep me posted on how yours turns out!
Agreed!!
Just made this bread. It came out wonderful and so easy to prepare. Hard to keep from eating the entire loaf ! Thank you so much.
I have made this bread 3 times since I watched the video, and I have to say Big Thank You. It’s so easy to follow and my bread has come out beautifull each time. I have made it mixing the salt in with the yeast and sugar and leaving the salt with the flour, and both ways worked without fail. Note: I find 1tsp is not enough salt so I added 1.5tsp, and left to rise longer on the first round. Love this recipe ❤🙏🏻
No problem! Glad it turned out well 🙂
I need tips! Please!! 🙏🙏 I’ve tried this recipe 3 times and my dough just seems to get really stiff
I was wondering how much salt to use in the flour!! Thank you!
Just made this! Although not cut or tasted it yet it certainly looks professionally baked! and with very little effort!👍
Thank you. This was the most perfect rustic bread recipe I ever made. I love how you just get to the point with the recipe ingredients without all the handful of explanations. Thanks again ❤❤
Thank you!
Your instruction is clear and simple!
No nonsense at all! 👍I forwarded it to my brother in law who loves artisan 🥖. I’m planning to make one today! Thank you‼️
Thank you for the kind words and supporting the channel 🙂
In Culinary School I sucked at baking and never really put much effort into it after graduation..But been watching videos like this and I'm inspired to try my hand at it again.
Appreciate the kind of words. You should definitely give it another shot. And keep me posted on how it turns out. 🙂
Yay! Finally a recipe that tells the size of the dutch oven. I looked in a store and saw 2 qt to 4.5 qt.
I made this for the first time today and it's really nice.
I don't recall ever making bread before because of all the kneading. I may have in my late teens or early twenties, but I'm over 60 and I'm thankful to be able to make crusty artisan bread. I buy Crusty bread to eat with my soups and stews all winter. So now I can just make it myself! And not have to worry if I run out!
Thank you!
Glad you enjoyed the video!
FYI, I bake a lot and usually have all the ingredients required for baking most things on hand so, I baked this bread just now but I used equal quantity of all purpose flour and bread flour. All other ingredients & quantities remained the same . It turned out perfect. Oh and one other thing....I baked it at 450 degrees for 45 minutes with the lid on the dutch oven and at the end of that time the bread was perfectly golden brown on top and didn't need any more time in the oven. Thank you for posting this and i just Subscribed! Blessed Be❤💕
Thank you!
👍👍 I definitely want to try to make one. Thanks for sharing!
I did everything the same way he did! It came out perfectly!
Thanks!
Loved the little hand taking a bite at the end!
I'm glad you noticed! 😂
Very nice demonstration of how to..🍞 👌
Thank you!
What a classy, relaxing and straight-forward video. That sneaky hand at 5:22 had me bursting out into spontaneous laughter after your jazzy, highbrow video lulled me into a hypnotic trance! I have just ordered a dutch oven… and you have an instant subscriber. Thank you, respect and best wishes from the UK 👏🏻🇬🇧
Thank you so much for the kind words and support! Haha you're the first one to notice the sneaking hand! 🙂
This is such a great and easy recipe! I swapped out the water with milk and I’ve been messing around with butter and honey - it’s alot of fun! Thanks for the easy entry recipe!
Thank you!
Thank you! Your instructions were so clear!! Much appreciated!! I'm going to make it for the first time :) Merry Christmas to you and your family!!
I have it about to go in the oven after 10 minutes more rest, the dough ball. Thank you and I'm happy to subscribe. You have a nice teaching style.
Thank you! 🙂
I made this bread more than 6 times after watching your recipe. I love it and it is so delicious. Thank you so much
You're welcome! Glad it turned out great! 🙂
made this it was perfect for my first time and opened it up to make it again for this week! we absolutely loved it and i'm looking forward to branching out with herbs and other goodies with this recipe. thank you!
Happy to hear! Thank you 🙂
This is the best rustic/artisan bread recipe out there. It shows that all of the others hawking their method have the process way overthought. It turns out, bread is fairly forgiving. What takes time is the trial and error to get a sense for what dough acts like when ready, when it needs more flour or more water. I made my first loaf using this method and it turned out great! I didn't have to wait 12-24 hours. It came out of the oven in less than 4 hours beginning to end. Better still, it's a no-knead recipe. All of the work is done in the bowl by stretching with a spatula. I only had to put my hands on the dough at the very end when it was no longer able to gum up my hand. While I'm letting it cool, it sprang so much in the oven that I'm sure it will have the open crumb I've been looking for. I'll be making this bread regularly from now on. Thanks for the perfect bread recipe. Easy to do. Easy to clean up. Well done.
I just made this and it turned out beautifully. Thanks for the wonderful video!
Thank you 🙂
THANK YOU, THANK YOU .. this is by far the EASIEST and TESTIEST Artisan bread EVER!
No problem! Happy it turned out great 🙂
Lovely! I do appreciate a short, clear, well-produced instructional video. Kudos to you!
Thank you!
This was by far the best video I have seen. I’ve watched countless artisan bread videos. I can’t wait to make this!
Thank you!
Thank you for this delicious recipe. I made it last night and it came out exactly like you said. And today, I added cranberries and walnuts and it’s just another level. I will never buy bread from the store again.
Happy to hear!
Such a delicious Recipe for Italian Bread! Thank you for sharing!
ty so much for this recipe and instructions. I am learning how to make bread. I made this, it was fantastic!!
Happy to hear it turned out great. Thanks for sharing your experience!
I made this today and it came out amazing thank you so much!
I just made your bread for the first time. Turned out perfect!
Nice video. Thanks for taking the time to show us how you make your bread. Scales are nice but if you don't have one- don't fret it too much. Bread was made for a long time before kitchen scales were available.
Thanks! Appreciate the words of encouragement 🙂
Indeed.
Just made my first loaf ever off this video alone. Turned out amazing! Thank you so much
Happy to hear! 🙂
Me too 🎉
@driftr100 happy to hear!
Tried it and went well ty
I love love love how you used a spatula almost throughout the whole process. I've never made bread and have always wanted to. I will be using your method. Thanks. 👍💖
Thank you !
I agree!!! 💓 I have sensory issues at times and can’t do sticky stuff on my hands. So this was perfect!
Im obsessed with this Bread! I'm all about no knead Bread as have problems with my hands..... was excited to drag out My mums 1950 Bright Yellow Cast Iron Dutch Oven from the back of the pantry and put it to good use! .... my yeist didn't activate as yours did but will add salt with flower next time to allow the yiest to fully bloom but nevertheless it came out perfectly.... love your video was soooooo easy to follow .... the family were counting down the 10 mins and the loaf lasted all of about 15 mins ..... Perfection in Artisan Bread .... yummmm! ❤
Thank you! Glad it turned out great 🙂
@@JustCookSomething i know some people get very OCD about weight and measuring, but I was brought up with an Uncle who was a baker and a Grandmother who sat by a woodfire oven and baked everything by the handful..... all of their recipes are by the handful teaspoon (ie: tableware teaspoon and dessert spoon) and occasionally it was all measured by how much per egg with into a recipe! your measurements and style are your own .... its what makes creative cooking unique..... im down for your style.... you do you! You made it very easy for us too follow and I'm definitely a fan! 🤭👏😘
I made it in Pyrex casserole dish. It’s great. Thanks for your concise video.
3:54 “were gonna throw it in there *not literally*” had me laughing 😂
Looks fabulous. I'll try your recipe. Can't wait!
Thanks. Let me know how yours turns out 🙂
So cool. No scales, no sitting overnight, bread on the same day!
Easy to follow. Always turns out great!
Thank you!
I made this bread tonight and it was absolutely delicious. I have made bread before by hand kneading and also by bread machines. This is my go-to recipe now. Thank you for sharing.
Thank you! 🙂
I love this guy it turned out so good I'm waiting on it to rest before I cut into it
Thank you!
Just.......EXCELLENT❗️👍
Thank you!
TY...i always subscribe to videos who list the recipe & ingredients in the description so i don't have to wander...great video...cool. calm & collected...
I've made it both adding salt in the beginning and just before flour in the last stir and I have had success every time.
Thanks for sharing 🙂
turned out great!
The best technique and success 1st time - thank you.
Thank you!
Thank you! I just made this and it turned out so well! I tried a similar recipe yesterday and it was a total flop. Very thankful for your recipe and tutorial.
Thanks and happy to hear it turned out well! 🙂
Made this today, my husband loves it.
Great to hear! 🙂
Making this right now just waiting for second hour of proofing can’t wait to cut into it and put some salted butter and yummy thank you for recipe
Can’t wait to try your recipe soon. Thank you for sharing.
Let me know how it turns out. 🙂
Turned out amazing! Thank you 🙏🏽
Happy to hear. Thanks!
Thank for sharing.that’s the easiest bread making I’ve ever seen.
Thank you! 🙂
came out great ! thanks
Happy to hear 🙂
Really excellent baking video! Thanks for sharing with us!
Thanks! let me know how it turns out 🙂
2nd time making Bread and I just put it in the oven can't wait to see the results will go check the other recipe of yours the XL Artisan Bread
tks for this recipe and the video explains it perfectly
Thank you!
Thanks for sharing this recipe. I've had a Lodge Dutch Oven for a few years now and never used it. I tried it out today with your recipe. It worked out great. The bread was very good. I'm going to try the salt trick that others have noted below. I may also do a few more fold and rest sequences to give the dough more strength and flavor. Thanks again.
Thanks! Let me know how it turns out with the extra folds and rest times!
Excellent video! Can't wait to try your recipe! Thank you from Illinois....outside of my hometown of Chicago!
Happy Holidays and blessings!
Thanks, Same to you!
Beautiful bread!
great demo Bon appetit
Thank you! 🙂
Great bread! I'm never buying bread again.
Thank you👍💯
Thank you ! Let me know how yours turns out 🙂
Thank you for this recipe, by far this is the best Artisan Bread I made thus far!
Glad to hear! Thank you so much for the kind words. 🙂
Dude. This video is perfection.
Thank you for making it easier than others, simple not so extreme technical at "kneading" and etc. It looks great!😃
Thanks, I'm glad you enjoyed the video!
Oh my goodness♥️
Thank you for the recipe.. it’s one of the easiest and less complicated recipes I have watched ❤❤Can I use stainless steel pot ? I don’t have the dutch oven pot
Thanks! I never tried using a stainless steel pot. It's worth trying. Let me know how to turns out 🙂
@ hhhh I ‘d appreciate it if you try it in video.. 😅😅😅so I can try it as well .. since the dutch pot is somehow expensive and hard to find in my country
@@JustCookSomethingone more question: why should we pre heat the lid of the pot also and not the pot only?🙏🫶🏻
@imanhasan876 Great question! The heat from the lid also helps cook the top of the bread. At least that's what I've heard so I always kept to it. I don't think it would be a big deal if you decided to not use the lid during the preheating stage.
Haha Fair enough. Give me some time and I will eventually get a video out.
Keep the yeast in the fridge for a longer shelf life. Looks so yummy Mmmmmmm
Thanks for the tip!
Don’t have a Dutch oven (just ordered one). My dough is rising atm and going to cook it in a Portuguese Cataplana. Fingers crossed.
Flour,saltwater, yeast. Nothing to go wrong. Skip the sugar and ad a tablespoon of flour to the proofing if the yeast, works well. So good! If there is a “secret” to this, it’s the pot with the tight fitting lid. Done it in stainless steel, done it in clayware, best in cast iron.
Hello! Can I use this same recipe and put it in a loaf pan instead? Do I need to adjust temp or time if I do that?
After trying several versions of artisan breads this one was the best and did not need my stand mixer!!
Thank you!
@@JustCookSomething also I made a double batch and it made perfect Crum crust only difference I sprayed them heavy 3 times during baking.
@@JustCookSomething tip I did make the batch we bit moist
Would this work ok with whole wheat flour? Or at least half wheat half white? What are your thoughts? Thanks os much!!! This looks so delicious.
Yes, you can definitely do that! I also have a whole wheat video on my channel as well. Let me know how yours turns out. 🙂
love it
Thank you! 😁
I used to call my neighbor "crunchy" for making bread, and now I'm addicted. This recipe is lovely and you should try it!!!
Thank you
👍 thanks
How long do you preheat the dutch oven for? Before adding the bread
Every oven is different. I take out the dutch oven once the temperature reaches 450°f. Which is around 10 minutes.
Totally agree that a short, clear, bovine sh#t free video is so appreciated! I actually watched the video right through and also replayed parts, rather than speeding it up and skipping the first part. If only the people who try to spin out their video for the $$ knew the effect on viewers is often the opposite of what they intend!
The dough came out much wetter than it looked in the video, so it was a bit tricky to shape and get into the oven, but the end result was still delicious.
It would be really useful if you could put the metric equivalents for the ingredients for every other country in the world apart from the USA that doesn't really know how much a cup is. It's a faff trying to do all the conversions as you go through the video and make the bread step by step.
Thanks for the feedback! I'll update the metrics in the description and try to do that in future videos as well to make it more clear.
I also found the dough too wet to really form a ball as per the video, so I now add 1/4 cup more of flour and it is much better. I also wasn't able to make a nice clean cut in the top of the dough as there wasn't enough resistance to the blade, just too wet, more flour made the doughball just like the video, much better. It might be because of the altitude I'm at here. Excellent video.
Thank you!
Nice!
Excellent video! I am making the bread as I am sending this. I measured everything as stated and the dough after the first hour rising was very sticky....more than I expected and more than what it looked like on the video. Should I add a little more flour as I mix it for the 1 minute? i am excited to bake it and see how it comes out... A little nervous about it being too gooey. 😲
Thanks! you're on the right path. Just add a little more flour. Let me know how it turns out!
great! we enjoyed it sooo much!@@JustCookSomething
I’ve made this twice and it’s turned out great. It lighter than other ones of made and more air holes in the bread. My only issue is, when I bake it it looks white after 35 minutes and not brown at all? Once I remove the lid it browns up but not sure why mine isn’t coming out looking brown? I’m using the Dutch oven as well.
That is interesting, maybe try baking it for a few more minutes with the lid on.
My husband bought me a dutch oven today for 20 dollars at GoodWill. I've very excited to make this bread this week!
Nice! Let me know how it turns out 🙂
This is probably the best, easiest bread recipe I've found on youtube so far. I've seen, and followed, far more intricate bread-making videos (with poolish starters and such) which turned out not nearly as good as this.
Thank you!
My dough is starting it's journey right now. Wish me luck🤞
Keep me posted!
@JustCookSomething it's done & looks beautiful. About 5 hours from start to finish. 😊waiting for it to cool.
Glad it turned out well! now the hard part is waiting... 😅
Hi! What type of parchment paper do you recommend? Not all are rated for 450degrees fahrenheit
I use PaperChef Parchment Paper brand. I believe it's rated at 425F. Just make sure to remove the paper when you're crisping your bread. Hope that helps!
Very easy. Tasty 😂. Don't be afraid to add your personal flavors in with the flout. I used parmesan garlic. Better than wegmans bread for sure.😊
Yes! That sounds amazing, 🤤
I tried it for the first time today and I would love to try the Parmesan Garlic. I love savory breads.
Looks delicious! I wish you put the recipe in your notes to print.
Thanks for the feedback! I'll do that now 🙂
@jean1959 I just updated the description so you can copy the recipe to print. Let me know how it turns out 🙂
@@JustCookSomething Thank you so much! I would love to make your bread tomorrow and it makes it a bit easier than writing it all down. :)
It still doesn't let me copy or print
Thanks! I'll try the recipe!
I tried your recipe today (my first bread) and it was great! Thanks! I think I learned a couple of tricks for the next time, but the recipe is easy enough to follow in your video. Good luck!
Glad it turned out great! You can definitely experiment and add your own twist to the recipe. 🙂
NO SALT when you are adding yeast and sugar and water the salt you could add to the flour mixture and dry mix the dry ingredients to incorporate flour and salt .
Thanks for the tip!
That’s what I thought
Love artisan bread better than sourdough!!! how do you keep it after it's cut? Can you freeze it right after it's cooled?
Thanks! I never froze fresh bread but I'm sure it's okay after it's cooled down. After the first cut it usually lasts 4 days. After that it gets tough. But we usually finish the bread on day 1 😅
@@JustCookSomething i use AP Organic Kamut but also use Bread flour but the Kamut is most healthy and tastes like nothing you've tasted. i freeze all my bread after it's cooled and take out when needed, lasts up to 3 months there but like you we eat it up
The only thing I would add is make sure your room is warm or preheat your oven to 100 & turn it off to let the dough rise.
I didn’t get the proper rise the 1st time because my room was cold
Not sure if this has been asked yet,but would I be able to just take off the lid the last 5 min. instead of taking it out of the oven and removing the parchment paper?
Great question! My parchment paper is rated safe up to 425°F, so to be on the safe side, I take it out during the last 5 minutes with the lid off, especially since I have a gas stove. If your parchment paper is safe at 450°F, you should be fine leave it in, but removing it is always a safe bet. Hope that helps!
@JustCookSomething Thanks. I actually just turned the oven off and took off the lid. I left in for about 8min. to get the outside a little darker but I have to say that this is the best bread recipe I ever tried and did not fail with. I have a 6 quart dutch oven and this came out amazing! Thank You!
Happy to hear! And by the way, that's a great idea! Thanks for sharing 🙂
Thank you. I searched to find a recipe for a crusty bread I could make and bake in one day. Ha!
Haha keep me posted on how it turns out! 😅
Once you place the dutch oven in the oven and it heats to 450. do you immediately place the bread in or does it need to rise again?
I immediately placed the bread inside the Dutch oven
Can you use a kitchen aid dough hook instead of a spatula by hand?
Yes!
❤ I’m going to try this recipe for the first time. Yikes! 😅
Keep me posted on how it turns out!
just wanted to know after you cut bread / dough with the knife and you preheat oven how long did you do that for???
It took around 10 minutes for my oven to preheat to 450° f
Do you have an exact measurement for the flour in grams? Thank you!
What I don't understand is why didn't the bread dough rise for 12-16 hours? And still it turned out beautifully... THUMBS UP!!!
Thank you!
I bought a new Dutch oven and am dying to try this recipe. Could I add rosemary or sesame seeds to it?
Definitely! Let me know how yours turns out!