Boy Howdy! THIS is a great video for helping viewers to better understand the subtleties of making non kneed Artisan Bread! During the early days of the Pandemic I began to make this bread in our Condominium in Honolulu since we could not go out to a bakery for fresh bread (they were all closed)! One thing led to another and I was soon making this bread for many many people in our building as well as all the people in the dog park where my wife walked our dog each day! I made hundreds of loafs--it became a real spirit raiser amount our friends and acquaintances . I made so much bread that the quality began to fluctuate wildly--I began to look to the internet for something to regain quality control-people were ranting and raving about my bread so much that when I made a “less than stellar “ loaf it embarrassed me quite a bit. Eventually I got it somewhat under control-I think that this video really incorporates All the knowledge, tips, tricks, and understandings that I gleaned during that first year of pandemic lockdown. I am going to follow this recipe to “ the tee”-- sit down with a glass of wine, a stick of butter and together with my wife enjoy a movie, with our new rescue dog-Kailani-and a loaf of your bread! Mahalo Nui Loa for the perfect lesson on how people can have fresh Artisan Bread in their house for ever--and for pennies compared to the price at the store--and ! Warm and fresh as well! Aloha from Kona
I did the same! I was having so much fun baking so much bread, that family, friends, and neighbors all got bread during the cooler months. It’s a bit too warm now to turn on my oven to 475 degrees for that long.
Bread has cooled…delicious!!! And so easy! Will definitely make again. Many thanks for all the little tips that often aren’t discussed in other videos…and the trivia about markings on the bread.
Ooh thanks about the tip about the water,, going from 1cup and a half,, im going do the 1cup and one thrid,,, I was wondering why the dough,, spread out like that. Thanks
GREAT video! I've been making this bread for a while with inconsistent outcomes, usually do to clipping it into the Dutch oven . Parchment trick is genius! My last several loaves have been great.
@@pamelasfavoriterecipes7998 It turned out great! I shared some pictures and this video with a few friends! I was my first attempt at bread and we all loved it!
Hi Pamela! Just baked a loaf (it’s cooling) and have a few questions. I didn’t have bread flour so used regular. It is very brown on top (actually looked almost perfect after first 30 minute bake). Do you have to bake it for that extra 15 minutes or can you reduce that time? Also, as with other Dutch oven bread tries, parchment paper stuck to bottom of loaf so I have to (patiently) pick it off. Are there different qualities of paper? (I live in Canada) Will let you know how it turned out once it cools down…and will try again with bread flour. SO easy!!!
Hi! You definitely need to let the bread bake the total of 45 minutes. It will be quite dark on top, which is normal. And it will be very hard at first when you take it out of the oven, but the crust will soften somewhat as it cools. Remember to let your bread cool before cutting. I have absolutely no idea why your bread is sticking to the parchment paper. I have never had that happen, and I have used multiple brands of parchment paper. Very odd!
Tried a different parchment paper and the bread did not stick…at all! I think the previous paper was from the dollar store. Lesson learned. And the bread flour worked a lot better. Now if I can just find a sharp enough bread knife to cut it with, I will be a very happy camper.
Hi Terri, you will need regular all purpose flour or preferably, bread flour. Self rising flour does not have yeast in it, it has baking baking powder. This bread recipe takes four ingredients: flour, salt, yeast, and water. Have fun with this recipe, it is delicious and easy!
Love this recipe! Thank you. Please put out more bread recipes.
Boy Howdy! THIS is a great video for helping viewers to better understand the subtleties of making non kneed Artisan Bread!
During the early days of the Pandemic I began to make this bread in our Condominium in Honolulu since we could not go out to a bakery for fresh bread (they were all closed)!
One thing led to another and I was soon making this bread for many many people in our building as well as all the people in the dog park where my wife walked our dog each day! I made hundreds of loafs--it became a real spirit raiser amount our friends and acquaintances . I made so much bread that the quality began to fluctuate wildly--I began to look to the internet for something to regain quality control-people were ranting and raving about my bread so much that when I made a “less than stellar “ loaf it embarrassed me quite a bit. Eventually I got it somewhat under control-I think that this video really incorporates All the knowledge, tips, tricks, and understandings that I gleaned during that first year of pandemic lockdown.
I am going to follow this recipe to “ the tee”-- sit down with a glass of wine, a stick of butter and together with my wife enjoy a movie, with our new rescue dog-Kailani-and a loaf of your bread!
Mahalo Nui Loa for the perfect lesson on how people can have fresh Artisan Bread in their house for ever--and for pennies compared to the price at the store--and ! Warm and fresh as well!
Aloha from Kona
I did the same! I was having so much fun baking so much bread, that family, friends, and neighbors all got bread during the cooler months. It’s a bit too warm now to turn on my oven to 475 degrees for that long.
Bread has cooled…delicious!!! And so easy! Will definitely make again. Many thanks for all the little tips that often aren’t discussed in other videos…and the trivia about markings on the bread.
Ooh thanks about the tip about the water,, going from 1cup and a half,, im going do the 1cup and one thrid,,, I was wondering why the dough,, spread out like that. Thanks
Great job Pam!
Pamela thank you i am going to try this bread soon in my new cocotte.
Your bread is so good, Pam! Love the crispy crust! The flavor is wonderful! Thank you!
I’m so glad you enjoyed it!
Great recipes! Thanks!
Cant wait to try this! 🥖
I made this and everyone loved it!
I'm excited to try your other versions!
Think I’ll try the Jalapeño cheese bread. Thanks for sharing❤️
That’s a favorite in this house!
GREAT video! I've been making this bread for a while with inconsistent outcomes, usually do to clipping it into the Dutch oven . Parchment trick is genius! My last several loaves have been great.
Silvana, I’m so happy to hear my video was helpful, thank you for taking the time to comment!
We just got ours mixed! We are excited for the results tomorrow!
Oh! Let me know how it turns out!
@@pamelasfavoriterecipes7998 It turned out great! I shared some pictures and this video with a few friends! I was my first attempt at bread and we all loved it!
Thank you! I am going to try it tomorrow morning! I liked and subscribed!!
I am going to share your videos around too!
Thanks so much, Lisa!
The blob of sticky dough is in the bowl on the counter. 🍞🥖🧈
It has been a hit! Everyone says that it is a repeater! Thank you very much. I have been failing at making bread and this recipe has worked! 🥰🧈🍞
I cover my knobs with 2 layers of tinfoil shiny side on the inside so as to ward off the extreme heat. Saves the knobs for me, just encase.
Great video and great recipe. How long do leave the dutch oven in the oven before you put the bread in?
Carol, I put my Dutch oven in the oven with the lid on for 30 minutes and let the oven preheat really well at 475 degrees F
@pamelasfavoriterecipes7998 Thanks Pamela.
Nice work....looks yummy indeed...
Hi Pamela! Just baked a loaf (it’s cooling) and have a few questions. I didn’t have bread flour so used regular. It is very brown on top (actually looked almost perfect after first 30 minute bake). Do you have to bake it for that extra 15 minutes or can you reduce that time? Also, as with other Dutch oven bread tries, parchment paper stuck to bottom of loaf so I have to (patiently) pick it off. Are there different qualities of paper? (I live in Canada)
Will let you know how it turned out once it cools down…and will try again with bread flour. SO easy!!!
Hi! You definitely need to let the bread bake the total of 45 minutes. It will be quite dark on top, which is normal. And it will be very hard at first when you take it out of the oven, but the crust will soften somewhat as it cools. Remember to let your bread cool before cutting. I have absolutely no idea why your bread is sticking to the parchment paper. I have never had that happen, and I have used multiple brands of parchment paper. Very odd!
Tried a different parchment paper and the bread did not stick…at all! I think the previous paper was from the dollar store. Lesson learned. And the bread flour worked a lot better. Now if I can just find a sharp enough bread knife to cut it with, I will be a very happy camper.
A serrated knife works the best!
I happen to have self-rising flour on hand. Will it do, or should I buy regular? Thanks!
Hi Terri, you will need regular all purpose flour or preferably, bread flour. Self rising flour does not have yeast in it, it has baking baking powder. This bread recipe takes four ingredients: flour, salt, yeast, and water. Have fun with this recipe, it is delicious and easy!
@@pamelasfavoriterecipes7998 Thank you so much!
How much ml is your cup Pam
Nonna, There are approximately 237 ml in a standard cup measure.