I'm a long-time fan and user. I've been baking breads from their books for over 10 years. The recipes are no fail and always taste excellent. I sell them at church bake sales, too.
Zoe,I bought the first artisinal bread book.We love the plain and the Vermont cheader bread.On your baking show you mentioned thst you and Mark made seven more and I think my sister found all but one .Thanks again for letting us all know. Because of health issues I make all our bread 🍞homemade. Love 💯theese books. Sincerely Debora Atkins
I want to try all these, but not in one day. I love that you can cut off what you want and put the rest of the dough in the fridge. I want to try the boule first and see if I can be successful. Our weather this week will be perfect if I can find the time🤞. It is usually very, very hot and humid, but today is gorgeous and won’t get much above 80 and I hope the week will be this way.
Zoe, I followed your Boule recipe and baked it as directed but it did not rise as yours did which doubled in size. My bread was slightly larger than the dough I put in the oven. I used the pizza stone and water in pan as directed. Any thoughts on what I might of done wrong?
I know this is an older comment but did you figure it out? I am not a professional but I know temperature of room you let it rise in matters and if your yeast is old that can make a difference too.
When you place the breads in the oven, are you putting the pizza peel in there also, or sliding the parchment paper off onto the rack?? I missed that part, if you explained.
My dough came a bit dryer than what yours appeared to be. I added an additional tablespoon of warm water to help incorporate all the flour. Will this be avoided if I weigh the flour next time instead of using a measuring cup?
Yes, weighing will be more precise. Also: using a Danish dough which like she uses will help incorporate the flour. Just keep mixing it around till you don't see any dry bits.
Can you show what your yeast looked like before adding flour? I’m unsure if my yeast is properly working without testing. Its platinum yeast and expiration date is good but my dough is sooo sticky! I have thrown away several times. I measured my flour on kitchen scale and all my products are newly purchased. I’m stumped🤦♀️ also can you post recipe for one loaf before I ruin more dough? I’m only 5th try!!! Thank you I did try the one loaf recipe someone asked for but it said to rise 8 to 18 hours and your video is saying you can shape after 2 hours?im so confused with all the videos I’ve watched.. warm water, cold water , rise time etc.. im determined im going to make a beautiful loaf yet!
You could only do this with Red Star yeast? I can order it, but being in the Caribbean, it will take weeks to get here and I would love to do all of these before Christmas. But if I did the traditional yeast, I would have to wait for it to activate? Then could I put it in the fridge and use it as I want? I am going to order the red star yeast though, I just want to start sooner😁
I've used other brands of yeast with no changes to the recipe and it turned out great. While I do like to bake with red star, no need to wait for that to get started.
@@lisamiles142 Thank you for the reply. I have ordered the yeast, but doubt it will arrive before Christmas, and I have a tub I can use for the time being, so I will get started.
I did try this with Fermipan and my breads came out fantastic! I did order an 8 oz bag of Platinum yeast from Amazon, but I see it is not available now. I guess when I get low I will have to order a lot of packets as I can’t order and get things in a day or two being in the Caribbean. I hope they do come back with the bags of yeast. I had my Fermipan in the freezer for ages and it is still working great, so I prefer to to buy it in bulk being in an out of the way location.
Hi Gillian - you can bake this bread in a convection or conventional oven. You will need to adjust the time and temperature, play around to see what works for you.
I need a lesson in yeast, …… what is the difference in all the yeasts? What is Platinum yeast? I went to two grocery stores neither store had the Platinum. I made my first batch of your recipe and I used Active dry yeast. I measured exactly what your recipe calls for. It came out very sticky and didn’t rise very well. My yeast isn’t expired.
Hi Catherine - we'd love to help you troubleshoot and discuss the different types of yeast products. Please use our contact form - email or call us! redstaryeast.com/contact-us/
Hi Melodie - Platinum Yeast is an instant/fast-rising yeast -- more information here: redstaryeast.com/red-star-products/platinum-yeast/. You could substitute Red Star Quick Rise Instant Yeast 1-for-1, just keep an eye on your dough as rise times may vary. Happy baking!
Its just normal yeast. Dont fall for this bullcrap. Doesnt show how its baking and doesnt cut into it. So basically they probably showing us a different end product. Too much talking!!! Would hate to live with this woman. Headaches every day.
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I'm a long-time fan and user. I've been baking breads from their books for over 10 years. The recipes are no fail and always taste excellent. I sell them at church bake sales, too.
Zoe,I bought the first artisinal bread book.We love the plain and the Vermont cheader bread.On your baking show you mentioned thst you and Mark made seven more and I think my sister found all but one .Thanks again for letting us all know. Because of health issues I make all our bread 🍞homemade. Love 💯theese books. Sincerely Debora Atkins
Zoe, you’re the best! I’m going to buy your book! I made all of these breads and they came out perfect!
Glad you like them!
Made them all! Except the boule - all perfect!
Love this recipe, and Zoe who makes it look so easy.
Wow! This is great! Can’t wait to give all of these a try! What about cooking the loaf bread inside of a Dutch oven?
Where have I been? Never have I been successful with the measuring...kneading process. This I can do. Thank you.
You'll love this method!
Beautiful instruction and presentation. Definitely will try this recipe 😊
Looks so delicious
We hope you give the recipe a try!
Thank you, can't wait to try this! Although, I wish the bread would have been cut into to see the inside.
Great idea! Hope you enjoy the bread!
Thank you for the scale tip 👍
You bet!
I want to try all these, but not in one day. I love that you can cut off what you want and put the rest of the dough in the fridge. I want to try the boule first and see if I can be successful. Our weather this week will be perfect if I can find the time🤞. It is usually very, very hot and humid, but today is gorgeous and won’t get much above 80 and I hope the week will be this way.
Zoe, I followed your Boule recipe and baked it as directed but it did not rise as yours did which doubled in size. My bread was slightly larger than the dough I put in the oven. I used the pizza stone and water in pan as directed. Any thoughts on what I might of done wrong?
I know this is an older comment but did you figure it out? I am not a professional but I know temperature of room you let it rise in matters and if your yeast is old that can make a difference too.
U havent done anything wrong, its just a video full of lies
When you place the breads in the oven, are you putting the pizza peel in there also, or sliding the parchment paper off onto the rack?? I missed that part, if you explained.
I made pizza with this recipe. Turned out wonderfully.
I would love to know what the weight of the flour is via scale verses scooping.
My dough came a bit dryer than what yours appeared to be. I added an additional tablespoon of warm water to help incorporate all the flour. Will this be avoided if I weigh the flour next time instead of using a measuring cup?
Yes, weighing will be more precise.
Also: using a Danish dough which like she uses will help incorporate the flour. Just keep mixing it around till you don't see any dry bits.
It would really be nice to see you cut into these loaves.Enjoy your video.
Can you show what your yeast looked like before adding flour? I’m unsure if my yeast is properly working without testing. Its platinum yeast and expiration date is good but my dough is sooo sticky! I have thrown away several times. I measured my flour on kitchen scale and all my products are newly purchased. I’m stumped🤦♀️ also can you post recipe for one loaf before I ruin more dough? I’m only 5th try!!!
Thank you
I did try the one loaf recipe someone asked for but it said to rise 8 to 18 hours and your video is saying you can shape after 2 hours?im so confused with all the videos I’ve watched.. warm water, cold water , rise time etc.. im determined im going to make a beautiful loaf yet!
could you also place the dough into a cast enamel pot?
I would love to use the scale . What is the weight needed for the flour? Thank you.
Does it have to be platinum yeast?
OMG!!LOVE THIS BUCKET METHOD!!LOVE MY #REDSTARYEAST
Thanks for baking with us!
You could only do this with Red Star yeast? I can order it, but being in the Caribbean, it will take weeks to get here and I would love to do all of these before Christmas. But if I did the traditional yeast, I would have to wait for it to activate? Then could I put it in the fridge and use it as I want? I am going to order the red star yeast though, I just want to start sooner😁
I've used other brands of yeast with no changes to the recipe and it turned out great. While I do like to bake with red star, no need to wait for that to get started.
@@lisamiles142 Thank you for the reply. I have ordered the yeast, but doubt it will arrive before Christmas, and I have a tub I can use for the time being, so I will get started.
I did try this with Fermipan and my breads came out fantastic! I did order an 8 oz bag of Platinum yeast from Amazon, but I see it is not available now. I guess when I get low I will have to order a lot of packets as I can’t order and get things in a day or two being in the Caribbean. I hope they do come back with the bags of yeast. I had my Fermipan in the freezer for ages and it is still working great, so I prefer to to buy it in bulk being in an out of the way location.
Can u pl give the exact amt of flour & water? Tq
Will this dough work for pizza?
Is there an advantage or disadvantage to baking this bread using the convection feature on my oven?
Hi Gillian - you can bake this bread in a convection or conventional oven. You will need to adjust the time and temperature, play around to see what works for you.
I need the exact cup of water and flour please -- I need exact measurements -- please
I need a lesson in yeast, …… what is the difference in all the yeasts? What is Platinum yeast? I went to two grocery stores neither store had the Platinum. I made my first batch of your recipe and I used Active dry yeast. I measured exactly what your recipe calls for. It came out very sticky and didn’t rise very well. My yeast isn’t expired.
Hi Catherine - we'd love to help you troubleshoot and discuss the different types of yeast products. Please use our contact form - email or call us! redstaryeast.com/contact-us/
mmmh she is the cutest. I want to be her when I grow up.
Zoe is the best!
Can i double or triple the recipe in one go?
Yes! Happy baking!
Can you use fast acting yeast?
Hi Melodie - Platinum Yeast is an instant/fast-rising yeast -- more information here: redstaryeast.com/red-star-products/platinum-yeast/. You could substitute Red Star Quick Rise Instant Yeast 1-for-1, just keep an eye on your dough as rise times may vary. Happy baking!
What if I use bread dough?
Sorry bread flour?
It's fine. Expect a more dense product. Delish
Really foolproof. This is a great recipe and wonderful to have on hand.
I need to get a scale to make these.
You'll love baking with a scale!
Where's Jeff?
Warum nicht in deutscher Sprache?????
Its just normal yeast. Dont fall for this bullcrap. Doesnt show how its baking and doesnt cut into it. So basically they probably showing us a different end product. Too much talking!!! Would hate to live with this woman. Headaches every day.