#bread #baking
I made this recipe for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone. You do need though a cast iron pan (aka Dutch oven), for optimal results.
You can find the full recipe here:
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20 Comments
That's a work of art! Wunderbar
best bread making video i've ever seen! can't wait to make it
I felt like something was missing when baking bread. It was the cutting in the bread which gives it that nice golden brown colour, thank you so much for these great tricks and tips! I will watch more of your great work that you will present to us!
I love it! 😊
I prepared the dough. It’s now resting for the night & I bake tomorrow morning. Can’t wait!
😍😍😍 flour + yeast + water + salt + love + nice music = perfect bread
This video is very clear and to the point. That is one gorgeous loaf. Thank you for sharing the wisdom ❤️💛💚
I have one simple and really important question. 4:29 Do you leave that dough in your cold kitchen or did you use the fridge overnight?
Loved watching your video when doing a overnight proving is that on the kitchen counter at room temperature or in the refrigerator overnight? When placed in the Benetton, how long do you prove it before it goes into hot Dutch oven?. Thanks 🙏🏻♥️🌹
very nice video. my "no knead" loafs have been very dense. I am wondering if the folding lightens up the crumb…? Also great to see tips to work in my cold winter kitchen🥶
That looks good, this is one I will try.
No knead 🤔
Thank you very much
Nice video! I make this and the sourdough version all the time. Try substituting beer for some of the water. Great taste!
You are amazing thank you very much from Australia 😊!!!!!!!!!
Incredible. I will definitely try it. When you rest the dough until the next day, do you place it in the fridge or on the kitchen bench? Thanks for sharing
A 1/4 tsp teast for 700g flour?! Impossible.
Thank you for this, i habe just tried it and the loaf has turned out beautifully. The only thing i will say is that it tastes rather too salty for my liking but the texture is wonderful.
I have experimented with a number of no-knead Dutch over bread recipes. They are all good and I even made changes to them and still all were great. But this one–overnight to develop flavor–is far and away the best. First time I made it I thought the salt amount was a mistake and used less salt. THAT was a mistake. I now follow this recipe as the only one I use. And I do use 20 grams of salt.
Does the recipe calls for active or instant dry yeast?