Artisan Bread - simple, no knead, recipe and special tips for the home baker
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- Make your own artisan bread at home with this no-knead recipe with 2 key tips to make your bread stand out from the rest. This is my personal go-to artisan bread recipe - it's a simple recipe, and very easy to make at home.
Artisan Bread Recipe - No-Knead Overnight Version Ingredients
► 400 grams of any white flour (preferably best for bread flour, unbleached, sifted)
► 320 grams of skim milk i.e. 0% (or 320 grams of water) at room temp (alternate: use 300 grams if you find 320 grams to be too sticky)
► 1 or 1 ½ tsp salt (if you like salt, use 1 ½ 😊)
► ¼ tsp instant yeast
Baking Directions
► Put all dry ingredients in a bowl and mix
► Add room temperature milk or water and mix until all incorporated
► Cover and let stand for 12 - 14 hrs
► Remove from bowl, and give it 4 folds
► Cover and let stand for 2 hrs
► After 1 ½ hrs, put dutch oven with lid, into the oven and preheat at 475 deg.
► 30 mins later, put dough into dutch oven, scar the top and bake with lid on for 30 mins
► Then remove the lid and bake for 6 - 15 mins (time will vary depending on your stove)
► Remove from oven and let cool on a rack
► Enjoy!
My Kitchen Gear and Links to Food
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
"My Bread Book" by Jim Lahey
► USA amzn.to/2JLwbEe
► Canada amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada amzn.to/3s0sU5a
► USA (similar) amzn.to/2XbpcYo
Yeast
► Canada amzn.to/39b2kOa
► US amzn.to/396ru0n
Unbleached Flour
► Canada amzn.to/35dyAPO
► US amzn.to/3hP9V97
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!
Artisan Bread Recipe
A simple, no-knead, bread recipe and special tips for the home baker
• Artisan Bread - simple...
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tried it and it turned out perfect thank you
Fantastic!! so glad you tried it and even happier that you like it :) If you like pizza, you may like this recipe as well :) th-cam.com/video/y2IU8_8oIEw/w-d-xo.html
Your tutorial is great IVO now it encourages me to give a try on this bread making. tqtq
I like what you do and all your videos. I learned great tricks and as you see my name is Mario. Grazie
So glad you are enjoying the videos Mario 👍👍👍
Ivo, you're such an engaging presenter! I especially enjoyed the explanations (i.e. why using milk is better than water) and useful tips (i.e. adding creative toppings)!
Great to hear from you Colleen and thanks for that great feedback :) so glad you enjoyed this episdoe and hope you give this bread a try some day soon :)
What a wonderful first TH-cam, you are a natural. I came to your channel after watching Laura make you a new cooking jacket. You 2 are adorable. I am going to watch the rest if your vlogs but was wondering, perhaps you have already done this, can give a bit of a back story of who you are, are you a chef, and where your love for cooking came? Its obvious you love it, it's written all over your face. I have never made bread, with the exception of using a bread machine in the 90s (cheating). You have taken the fear out of it and will make some this week. Thank you and wish me luck.
Hi Dwayne - great to hear from you and thanks for such great feedback - I appreciate it very much!! You will be very successful in making this bread, I am very confident in your ability - comes out amazing every time :) Raised Italian, I guess you can say that was my apprenticeship program and I have been cooking for years, and developed so many great tips & techniques - and now it's time to share them all. As for the bread machine, you are going to notice a huge difference when you make this bread vs the bread machine bread. I would wish you luck, but you won't need it :) :) :)
Great job Ivo! Can’t wait for the next video!
Thanks Mike....new video each Wednesday at noon👍👍🍽
Great Job Ivo.
Thanks Tia!!
Hope the scissors weren't Laura’s sewing scissors 😉
LOL :) :) :)
I came over from Laura's channel after she made your chefs jacket. You are an amazing presenter. I am definitely going to try your recipes. Thanks for sharing.
Welcome Debra - so glad you came over :) Thanks for the great feedback and so glad you are going to try some of our recipes
Love the tip about the skim milk. Thank you! Will be tuning in!
Came over from Laura’s channel! Great video...well explained. Will be giving this a try! Thank you.
Welcome Sue and thanks for the feedback - once you make this bread, you will see first hand how easy (or as Laura would say, how "so very easy") it is to make and the results are amazing!!
Looks so delicious, love the idea you don't have to kneed the bread.
hope you give it a try - really does come amazing every time!!
That was AWESOME! Thanks for sharing Ivo.
Thanks Rick👍👍
Ciao Ivo, thanks for sharing "Artisan Bread" recipe with us. I love bread and you are my mentor for making it. Wish you more success.
Ciao Mary and thanks :) Hope you give this recipe a try - always comes out great!!
Lots of bread videos but yours is clear, uncomplicated and easy. Can’t wait to try it - thank you!
thanks for such great feedback and hope you give this a try - comes out great every time :)
An update - in my French holiday home so finally made your recipe - loved it- easy and worked out perfectly- you are definitely great at explaining to make things uncomplicated. Thank you!
Wouah ! It does look great and i will try your recipe ! It does look as good as our daily bread from Switzerland ! Thank you !
great to hear from you in Switzerland and sure hope you give this a try - it is so easy and it's amazing :)
Congratulations on your premiere! We can't wait to try this recipe. :)
Thanks and you're going to love this bread - turns out great everytime 👍
I’m so excited!!! Going to make this today!
Made your bread recipe today and it turned out great! Followed your instructions to the "T" and baked it in our cast iron dutch oven. The top crust was phenomenal, as was the crumb, however the bottom crust was burnt. We usually set the oven at 450F so next time I'll try baking it at that instead of 475F. Really looking forward to your next segment!
That's great Sharon - so glad to hear you made this bread and for your first time, I'd say you did great!! (In my oven, 475 degrees works best)
BTW - one more point on the burnt bottom, try putting your dutch oven on the middle rack👍🍞
I had that happen to me too because I have a small oven. So when I take the top off I add the little rack insert from my Instapot to raise the bread off the bottom Dutch oven. Or some rolled up foil would work too. I also use parchment paper dusted with corn meal. Makes for easy transfer to the pot.
Your bread is beautiful! I'm subscribing my husband so he can learn how to make it for me
LOL....I love it :) :) :)
super
Well done Ivo. I learned that my Celiac disease is even more of a curse. Lol
I hear ya i have celiac as well
...you can also use almond milk :)
Do you think you could do something we beans, main dish or soup. Beans are so good for you and lots of protein. Early this morning, although I started last night, I made baked beans. Very delicious.
Hi Doreen and I definitely will be doing an episode using beans - in fact, it will be one of my "signature dishes" and is absolutely delicious. It might not air for a while, but it will eventually, so stay tuned as in that episode, I will be sharing a lot of tips for an amazing dish!! I actually can't wait to share this one with everyone, as it's a classic
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
I have been making bread for years but I haven’t used milk for traditional recipe,I will try it.Also I line my hot Dutch oven with grease proof paper just before I put my dough in makes it easier for getting the cooked bread out,then I replace the bread on the oven shelf to finish browning. I find your cooking videos very interesting and entertaining.I also love watching Laura with her sewing tips too.I shall enjoy your future videos I’m sure.
I’m from the uk so I might find some ingredients differ.Thank you for a great recipe.
That was fabulous Ivo thank you, congratulations on your new channel. I was watching your beautiful & very talented wife Laura this morning 🇦🇺 and she talked about your cooking channel, I’m sooooo glad I tuned in because your bread looks absolutely amazing, I’m definitely going to try it. Great idea to give us the ingredients amounts in grams as our cups in Australia are 250g and our tablespoons are 20g, so big difference when baking. Looking forward to checking out all of your other recipes now. The 475 degrees would be 250 degrees Celsius here as well 😀🍞😋
Great to hear from you in Australia and thanks for such great feedback and for tuning in from Laura's channel :) Hope you give this recipe a try - it really is so easy to do and comes out amazing every time!! I have so much more to share including a course on pizza making, where I will be sharing my special tips, techniques, recipes and more - you are the first to know about this and it will be airing on April 28th :)
How come it doesn't need spraying the Dutch pot before you put the dough in? What stops it from sticking? If you don't spray it?
...becasue it is preheated and so hot, the dough does not stick :) The preheating function has many advantages - hope you give this recipe a try - bread comes out fantastic. If you are still concerned about sticking, you can use use parchment paper :)
Yes tq that was fantastic !!! very clear the teaching so interesting i love every bit of it. Will start baking one n let you know the results, ok?
So glad you enjoyed this episode and I can't wait to hear how your first bread turns out :) :)
Thank you Ivo to share that wonderful recipe and all your great tips on how to end up with an outstanding home baked bread. It sure is an excellent way to impress family, friends and loved ones without running to a store first. Home made plus one more way of staying safe during COVID without giving up the pleasure of a great bread on your table!
I can't wait for more of your episodes! Wolfgang :)
Thanks Wolfgang 👍
Congratulations! Can't wait to see what you'll be cooking up next!
Wow the video is fantastic!! I make this with water but I’m definitely going to be using milk!!! Thank you so much!!!👍🏻👍🏻👍🏻❤️❤️❤️
Before last week I never made bread in my life then I made your raisin walnut bread.... twice. Today I made this artisan bread and it is already half gone. So good. As I did with the raisin walnut bread, I used oat milk mixed with about a quarter cup of half and half to equal 300 ml.
I will never buy bread in the stores again!! Thank you, Ivo, for such an easy delicious recipe.
I am so happy you started making bread Cindy, and that you are enjoying it :) :) :) It's so rewarding!!
Excellent tutorial, even I might give it a try! It looks absolutely delicious.
Hi Doreen - I do hope you give this a try, as the bread comes out amazing every time!!
Are you going to do gnocchi?
Absolutely yes 👍 Next week will be the classic tomato sauce, then the following week, authentic gnocchi from scratch😀
Thank you. In my own experience I recommended do it on floured parchment paper, even put in inside hot dutch oven. It just easier.
Making it again.😊. I tried another recipe but yours is the best. Thank you!
Question for you... I do not have a Dutch Oven, however I have Corningware pots with glass lids that are oven safe. Can I use those instead?
Yes you certainly can use your corningware and glass lids👍👍
Wonderful looking bread, Ivo! Based on this one video I watched, you're going to be a great success! Good luck and I look forward to more videos and recipes.
Wonderful explanation once again, we are looking for "shredded wheat" and we will try your recipe. Thank you
Great video Ivo,
The bread is incredible.
Look forward to your next video.
Thanks Sam!! New video each Wednesday, at noon👍🍽
This was great!!!! Jean and I subscribed! Can't wait to see more receipes!!! Great job!
...thanks guys....there will be 1 new episode each week, airing every Wednesday at noon 👍🍽
I enjoyed your video. Now I want some homemade bread to eat.
Hope you give thus a try - bread comes out amazing every time and it so easy to make 😀
Fantastic baking. Must try it myself
My Grandmother used to use cornmeal under her loves of bread while they were rising 👍👍
Wish there was smellavision! Looks so good
LOL...love the smellavision :) :) :)
yes i learnt allot. Thank you Ivo
I did not know that the milk helps to make a thicker crust. Thank you.
Just found your channel... I decided to start from the beginning. Loved the shredded wheat tip! I like your teaching technique (i.e, step-by-step, and relaxed, calm voice). I'm a subscriber!❤😊
Thanks for such great feedback...very much appreciated!! So glad you are enjoying my videos and welcome to our amazing family of subscribers :)
We are using a breadmachine, but now I am going to use my Le Creuset pot! Love that crust!!
Get ready to notice a huge difference from the bread machine- you're going to love this bread😀
What I learned? I think spreading the Oatmeal on the cutting board which aids in Plopping the loaf into the DO (Dutch Oven) is a great idea. I usually use parchment paper to line the DO which provides a cradle to lift out of the forming bowl into and out of the DO after baking. Again, I like how you provide the written recipe and instructions when hitting the MORE option.
Thanks for the great feedback and so glad you enjoyed this episode 👍
Milk was also the secret ingredient to my grandma's meatballs. She would soak her breadcrumbs in it before mixing them in and it makes them much softer.
Thanks for sharing your grandmothers tip with us - I will have to give that a try👍
I know this is an old video but I’d love to add my 2 cents. I love the explanation of why you used the milk! I’ve been making bread for friends for about a year and a half and will definitely try that. It’s something I haven’t tried. I also add a tsp of diastatic malt powder for each loaf. Thanks for what you do! Bingeing your videos tonight. I see ravioli in my future!
LOL and the ravioli are amazing!!
I just tried this and WOWZA! What a great bread. Delightfully crunch crust and just enough salt to not need much of anything else added (butter wasn't needed). Thanks for the recipe and video!
so glad you enjoyed it!! That makes me very happy :) :) :)
Perfect timing!! I made this recipe last weekend from Real Simple magazine. The results for the boule were good not great. Your tips should improve my next attempt. I WILL use warm milk, not tap water. I WILL knead only 4-6 times. I WILL try dusting under the dough on the final rise, I WILL bake it longer to a dark brown and snip the cuts deeper. I spent a summer in France and crave a good airy bread with a chewy crust for breakfast with hot chocolate!! Bon appetit et merci!
Glad you enjoyed this episdoe Jim and by all means, give this recipe a try - it really is easy and comes out fantastic every time!!
My mouth is watering!
Ivo, I tried this recipe today and the bread turned out great!! Thanks for sharing, I'll be sure to use this when guests come over for dinners once Covid goes away.
that's outstanding Adrian :)
Finally make it and it turned out lovely with some great air holes and crusty. Had a picture under a comment Laura had on fb. Thank you and we plan on making a few more of your recipes. We enjoyed our bread with our seafood chowder for lunch!
...that's outstanding - so glad to hear this :) :)
Can’t wait to give it a try. But don’t have a Dutch oven pot.
You are going to love this - turns out great every time and the dutch oven helps a lot as well :)
Subscribed! Thank you for making your videos. Been watching your fishing for years now, so this is a interesting change, and im exited for what's to come.
Hi Cory - so glad you subscribed and besides fishing, I do spend a lot of time in the kitchen and have so much to share, so it's great to have you along :)
Looking forward to your next lesson
...there will be one new episode per week - every Wednesday at noon EST :)
Wow! Such great enthusiasm and tips! I have the Lehey book and have made the cheese bread, but not for a long time. These tips will be really useful. Have to get my pot and yeast out for sure. I follow Laura's quilting channel & am so looking forward to more of these. Cheers 🇨🇦
So glad you enjoyed this episdoe Beverly and if I can ever get Laura away from her sewing machine, we can have here share some of her cooking tips as well :)
Cooking with the Coias That would be great - but I share her sewing addiction 😁
So you’re using 400gr flour and 320 gr/ml liquid? Can that be right?
Hi Sandy - that is 100% correct. It is very high hydration, however, if you want to use less liquid, you can use 300 gr/ml and the bread will still be amazing :)
I was told to never add the salt in with the yeast (told that it kills the yeast)????
with the salt mixed in with the flour, it is dispersed well enough that the yeast will not be effected :)
Beautiful bread!!
Looks great. Will definitely give it a go. Are you Canadian?
Yes and you are going to love this bread - I also have a number of other bread recipes on my channel and stay tuned because my next video will be my special focaccia bread and after that, my "country harvest bread" and plenty more great recipes coming your way that I can't wait to share :)
@@CookingwiththeCoias Awesome I’m Canadian too. Live in Langley, BC. I just found your channel. Love your teaching method. Will definitely follow you and I’m looking forward to your Focaccia. 👍🇨🇦
I agree with Colleen and I am so happy I found you I appreciate your explaining and your tips.
Thanks for the great feedback Margaret...very much appreciated!! Hope you give this bread a try someday soon - you are going to love it :)
@@CookingwiththeCoias I did and it was just as good as you said it would be.. thank you
Do I use the same amount of yeast if I use Traditional Dry Yeast (instead of instant) ?
Yes - you can use the same amount, 1/4 tsp :)
@@CookingwiththeCoias thank you
I have always been a dismal baker when it comes to bread. But, this makes me feel like I might actually realize success. I am inspired! Stay tuned for results...... lol. I've loved learning from Laura also for some time now. Thanks to you both!
You can definitely do this Terri and it will be amazing :)
EXPLAIN WHY ,400GRMS OF FLOUR ALWAYS 500GRMS FOR MOST
Possible to do it without dutch oven?
You certainly can, but preferably any oven pot with a lid is best to retain moisture - or, if not, you can create a humid environment by putting an oven proof container with water in it, in your oven
I did it like that and it turned out perfect. 🎉❤
Great job Ivo! Now I am definitely going to have to try this one :)
Thanks Ruth and you are going to love this recipe - comes out great every time and so very easy to do :) :) :)