I can’t believe today was the first day I’ve ever seen RRH videos and wondering why the YT algorithm took years to put you in my feed But where has RRH been all my life I’m already hooked can’t get enough!!😀 What a pleasure it is listening to Pam with her knowledge skill expertise and the information so beautifully laid out in such a logical way I would’ve loved to have been in one of her classes!! Ya’ll just became my #1fav YT channel Gonna have to binge watch and looks like there’s plenty for me to catch up on 👍👍👍👏👏👏
Prof Pam⚘️ Prof Jim🎉 Oh, this bread looks so Yum yummmm... I will make. when going to a family members home...otherwise in a week I will eat the whole loaf... just being honest here... I so enjoy waking up and seeing a video you have posted.. Always #teamcantrell❤
Pam: The loaf has a beautiful crumb. I have seen pros on cooking shows toss a cup of ice cubes into shallow pan placed directly on the bottom of the oven during the preheating cycle. The pan remained in place during the entire cooking cycle. I believe it was on Julia Child's show that I saw that technique and the guest was a professional baker. I like your method, it poses no danger to the enamel coating in the oven and a lot of people have lava rock on hand in their landscaping. See you guys on the next video.
Hi Pam and Jim, I love everything about your videos and your ideas. Do You have a cookbook of your canning recipes available, i sure would like to have one if you do. I’m in Canada 🇨🇦 not sure you’d ship here thought.
King Arthur makes type 55 flour. Low protein flour is the key. I thought there was a hard rule about French bread only being authentic if it is water, flour, salt, and yeast (Le Décret Pain). Once milk, sugar, and oil are added (with an egg wash), I think it is called white bread. Either way, this is a nice quick white bread to make for sure and I will try it. Pam, you have the best bread baking tutorials out there!
Wow! 🤤Beautiful ❤ Can I accomplish this with a larger kitchen aid? It's all I have, I'm nit happy with it, it doesn't keep up at all and over heats! And it is a bigger one. I end up doing the needing by hand😮💨 thank you for a wonderful video! I love your pie dough also❤❤❤
Newish KA mixers don’t have the power of older or commercial KAs. You could mix your dough with 3/4 of the flour & all of the liquids, then finish kneading by hand. The Tartine bread books have an easier way to knead. Mix the dough well, let it autolyse (rest) for awhile 20-60 minutes to hydrate completely, then work the dough right in the bowl by putting your hand down one side & pull dough up & over the top. Give the bowl a quarter turn & repeat 3 more times. Do the lifting & foldovers every half hour until you’ve done it 4 times.
This is a different topic, but I jsut watched RR Homestead can Beef Stroganoff (?) and she mentioned powder sour cram that came in what looked like pods, does anyone know where I can find this? Or what brand it is?
Me: “Honey, any chance we have some lava rocks laying around for some reason?” Husband: “Yes, there are some in the bottom of the chimenea. Why? Do you need them?” Me: “Well…it depends on if you want some crusty French bread or not.” Husband: “I’ll be right back with them!”
I’ve never used scales up until like about a year ago when I started to learn sourdough. And now I’m kind of hooked on it. I measure even my pet food with a scale so they get the right amount, then it’s consistent and I know what they need. However, I found out there’s a science to selecting the right scale and mine isn’t very consistently accurate because it wore out.
I definitely recommend. It's so much easier! My favorite thing about using scales is you don't have to dirty up near as many dishes lol. No tablespoons or cups.
I live in a tent.no scales,mixers or other fancy equipment. It's better to learn without all that stuff. If shtf and you find yourself homeless or fleeing your home for whatever reason, you won't be worrying about bringing all that modern stuff with you,only food,clothes, bedding,fuel for heat.
I am not a brain surgeon I don't need grams. There is still something wrong with the fan. If you do french bread often try a french bread pan. By the time you cut off the crust there is no bread left.
I can’t believe today was the first day I’ve ever seen RRH videos and wondering why the YT algorithm took years to put you in my feed But where has RRH been all my life I’m already hooked can’t get enough!!😀 What a pleasure it is listening to Pam with her knowledge skill expertise and the information so beautifully laid out in such a logical way I would’ve loved to have been in one of her classes!!
Ya’ll just became my #1fav YT channel
Gonna have to binge watch and looks like there’s plenty for me to catch up on 👍👍👍👏👏👏
I said I would’ve loved to have been in one of her classes took me a nearly a day to realize I AM IN ONE OF HER CLASSES 👏👏👏
Feel better, Pam. I am sorry that you are dealing with what sounds like a cold. Your daughter has your eyes and smile! That is a beautiful loaf!
Great video Ms Pam, much thanks to you and Jim.
Prof Pam⚘️
Prof Jim🎉
Oh, this bread looks so Yum yummmm...
I will make. when going to a family members home...otherwise in a week I will eat the whole loaf... just being honest here...
I so enjoy waking up and seeing a video you have posted..
Always #teamcantrell❤
Looks delicious. It was great to see Cindy and her husband join for a bit.
I love french bread. Thank you for this wonderful recipe. Now I'm off to find your bread machine version. :)
My kids would start gathering when the bread was almost done. 😊
Thanks for the folding technique, I’ll be using that next time I bake French Bread. ❤
I’m encouraged to make this now!!
Nothing better than fresh bread. I made Cuban bread this week. It came out great. 🍞
I swear I could smell the bread at the end! Yum.
I love your videos Pam and Jim. What a treat to see your lovely family.
Thank you so much! Jim
Looks delicious! Thank you.
This is simpler than I thought 😉
Although I don't eat hardly any bread my family does and I plan on making some soon
Pam: The loaf has a beautiful crumb. I have seen pros on cooking shows toss a cup of ice cubes into shallow pan placed directly on the bottom of the oven during the preheating cycle. The pan remained in place during the entire cooking cycle. I believe it was on Julia Child's show that I saw that technique and the guest was a professional baker. I like your method, it poses no danger to the enamel coating in the oven and a lot of people have lava rock on hand in their landscaping. See you guys on the next video.
❤❤ lovely 🤗🤗 thanks Pam
Thank you Pam. 😊
Thanks! Jim
Wow, great video. It seems so easy now.
Hi Pam and Jim, I love everything about your videos and your ideas. Do You have a cookbook of your canning recipes available, i sure would like to have one if you do. I’m in Canada 🇨🇦 not sure you’d ship here thought.
Yum. Nice to see your daughter and hubby. I’ll bet that load didn’t last long!
Yes, we were happy they were here to visit. Jim
Hi Jim & Pam! Thank you for sharing - the bread looks delicious! 😊
You are so welcome. Jim
Awesome I always wondered why the "envelope" fold! Now I know.😃And the lava rock is a good idea!
We are glad you found it helpful. Jim
This looked so easy-no effort at all! Thank you!
Thank you!
❤ Love French bread! I’m gonna try….you inspired me. Thank you!!
Thanks! Let us know how it turns out. Jim
Love the little piano arpeggio on the steel bowl. Bet the bread was all gone before the day was done!
King Arthur makes type 55 flour. Low protein flour is the key. I thought there was a hard rule about French bread only being authentic if it is water, flour, salt, and yeast (Le Décret Pain). Once milk, sugar, and oil are added (with an egg wash), I think it is called white bread. Either way, this is a nice quick white bread to make for sure and I will try it. Pam, you have the best bread baking tutorials out there!
We are not familiar with Type 55. We will have to look into it. Jim
Martin the baker for King Arthur flour also has very good tutorials on you tube . Enjoy those … lots of good tips there too.
😍yummmmmo
Wow! 🤤Beautiful ❤
Can I accomplish this with a larger kitchen aid? It's all I have, I'm nit happy with it, it doesn't keep up at all and over heats! And it is a bigger one. I end up doing the needing by hand😮💨 thank you for a wonderful video! I love your pie dough also❤❤❤
Newish KA mixers don’t have the power of older or commercial KAs. You could mix your dough with 3/4 of the flour & all of the liquids, then finish kneading by hand. The Tartine bread books have an easier way to knead. Mix the dough well, let it autolyse (rest) for awhile 20-60 minutes to hydrate completely, then work the dough right in the bowl by putting your hand down one side & pull dough up & over the top. Give the bowl a quarter turn & repeat 3 more times. Do the lifting & foldovers every half hour until you’ve done it 4 times.
Is the flour self rising or all purpose and also is there a way to make this without a mixer?
This flour is not, but KA does have self-rising four. Yes, it ca ne mixed without a mixer. Jim
This is a different topic, but I jsut watched RR Homestead can Beef Stroganoff (?) and she mentioned powder sour cram that came in what looked like pods, does anyone know where I can find this? Or what brand it is?
Did you use AP flour or bread flower?
Same question for me - bread flour???? Or what?
From her older video on French bread she used AP flour.
Me: “Honey, any chance we have some lava rocks laying around for some reason?”
Husband: “Yes, there are some in the bottom of the chimenea. Why? Do you need them?”
Me: “Well…it depends on if you want some crusty French bread or not.”
Husband: “I’ll be right back with them!”
Touché! Enjoy your French bread! Jim
What can one substitute for powdered milk? I never keep that...
Coconut milk, soymilk powder, whole milk, rice flour
Sliver brook farms is close for good. They will go until the end of year No discount it’s sad
Sorry, I dont do scales but I will watch anyways.
Scales are very helpful
I’ve never used scales up until like about a year ago when I started to learn sourdough. And now I’m kind of hooked on it. I measure even my pet food with a scale so they get the right amount, then it’s consistent and I know what they need. However, I found out there’s a science to selecting the right scale and mine isn’t very consistently accurate because it wore out.
Me either, but sometimes it is helpful to learn the 'proper' way to do it before winging it.
I definitely recommend. It's so much easier! My favorite thing about using scales is you don't have to dirty up near as many dishes lol. No tablespoons or cups.
I live in a tent.no scales,mixers or other fancy equipment. It's better to learn without all that stuff. If shtf and you find yourself homeless or fleeing your home for whatever reason, you won't be worrying about bringing all that modern stuff with you,only food,clothes, bedding,fuel for heat.
How much water, please?
1-2 cups
No need to answer. Ha ha. I forgot I purchased this book a year or so ago. I can look it up. Thanks!
Please share! Exactly how much water???
@RaisingJane buy her book. It is $5
I don’t think you mentioned how much water you put in.
She said about a cup of water
I rewatched several times....I didn't hear it either.
Beautiful loaf... I love making bread..❤
From what I could see, she had a 2 cup container filled a bit over half way. I would say 1 1/4 cup of water.
Hmmm, I think I’d want at least 50% hydration - 1 1/2 c - 1 3/4c. More liquid makes a stickier dough - but much more tender.
I dont have a scale and buying one just to weigh ingredients for occasional baking isn't cost effective for me.
Anyone have lava rock on hand? I kid you not - my nat gas bill used to be about $30 in the summer. Nope, $87.
You should be able to find the lava rocks someplace online. Jim
I'm new to watching this channel seriously and I'm wondering what her PhD is in.
Does anyone know? Thanks in advance
Science Education
Hi Pam and Jim. Can you pm me your postal address please. I want to send you a cook book to add into your go pack for food variety. Thanks.
I am not a brain surgeon I don't need grams. There is still something wrong with the fan. If you do french bread often try a french bread pan. By the time you cut off the crust there is no bread left.
Grams are easier! Cups vary so much: from 120 grams to 145 grams- depending on who’s measuring.
Thanks for your comments. Jim
Why would you cut the crust off the bread?
@@dianamayfield5615 Doesn't everyone cut off the crust? I don't, just saying.