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Hi there, no I didn't score the dough prior to baking it. This dough is pretty sticky so it's a bit of a challenge to score it, but that's totally not necessary as the "crack" you see in the bread will appear naturally without any intervention. Hope that answers your question.

@@ohcarbsdelicious7041thanks you! Bread looked so pretty. I’m going to try it 👍🏻

Sounds delicious! 🤤

It is a no-knead bread with minimal yeast, so it does need some time to do its thing 🙂 But if you can't wait that long, I would at least wait until the dough doubles in volume, and it’s wobbly like jelly and the top is bubbly. Might be 2h, might be 3 or longer. This depends on the environment you're in. Hope this helps! ☺️

Hi there, never tried that but you can always try. It's a very versatile recipe. I sometimes up the whole wheat part and/or add super seeds to the mix. Small tip: Make sure you adjust the water content accordingly. Some flours require more liquid than others. Happy baking! 🧑‍🍳

Thanks for your kind words, I'm so happy you enjoyed it! Sharing is caring 🧑‍🍳♥️

Hi there, great question. I don't think that's possible with homemade fresh bread. They are best enjoyed fresh out of the oven for the best crunch. I store my loaf in a paper bag and then a plastic bag. To revive the crunchiness, I would brush the crust with a bit of water and bake in a pre-heated 325°F oven for 5-10 min till the crust regains its crunch. Hope that helps!

@@ohcarbsdelicious7041 thank you

You're welcome! 😊

Thanks for leaving a comment. And happy to hear you enjoyed the bread! 😊

Hi there, you need to pre-heat the oven and your pot + lid to 230°C. Once pre-heated, transfer your dough to the pot, put the lid back on and bake your bread for 30 min. After that, carefully remove the lid and bake for another 10-15 min depending on how dark and crusty you like your bread. In your case, I would wait until the oven reaches 230°C, return your bread to the oven and bake until the internal temperature of your bread reaches 95°C. If you don't have the proper thermometer to do this, then you can also try knocking on the bottom of your bread: if it sounds hollow you should be good. Hope this helps!

Hi Chucky! This recipe calls for 50/50 APF/Whole Wheat Flour, but you can always up the WW flour to 75% or even 100%. Note that you'll need to increase the water content a lil bit as well (WW flour absorbs more liquid). The texture of a 100% WW flour bread will also be tougher/denser. Should you prefer a softer, fluffier alternative then you can always try a Whole Wheat Pain de Mie or WW Japanese Milkbread (Shokupan). Those breads are more time consuming to make and require more ingredients like butter/oil, milk, eggs, to obtain that soft and fluffy texture.

Hi there, you can use the top and bottom heat, but the fan is not necessary as the bread will be baked in a pot with a lid. Hope that helps!

@@ohcarbsdelicious7041 thank you so much.. The bread came out amazing 😍

Love it! Enjoy! 😊

Yes, you can but you might have to add a bit extra water as whole wheat flour absorbs more water than all purpose flour. This is what I found on King Arthur Baking's website: For every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons.

@@ohcarbsdelicious7041 thanks a lottt, i will give it a try ☺️

You're welcome. Happy baking! 🙂

Bon appétit! ☺️

Hi Pedro, it's 450 °F or 230 °C for 30 min with the lid on, then another 10-15 min without lid, depending on your preference. The longer your baking time, the crunchier and darker the crust. You can find the recipe in the description below the video as well 🙂

Sorry to hear that 🙁 Yes, if you're pre-diabetic then refined carbs aren't the way to go. You can make this bread with 100% whole wheat flour; it's wholesome and healthier but just doesn't taste the same as the texture with white flour imho 😆 But health comes first of course. You take care!

It’s 50% whole, which is quite acceptable even for those who have diabetes. Thank you for sharing your recipe! By the way, I’m from southern Brazil.

There's whole wheat bread and 100% whole wheat bread.

I was thinking the same thing. There are other recipes on here with just whole wheat.

@@sharonhines8672 very wise, fully agreed 😊

I've never tried that before but do keep in mind that the structure of the bread will be much denser and tougher when you only use whole wheat flour. If you want to try it out, I'd say use "whole wheat flour for bread" specifically and you would need to adjust the water content as well, as whole wheat flour needs more water. Hope that helps. Good luck and let me know if you try it out! 🍀

I'm so happy you're enjoying this bread! Homemade is best! ❤️

I'm sorry to hear you didn't like it 😔

Did you do a second rise,lol

Thanks. And yes, of course! I usually put 3/4 cup of mixed grains & seeds in it. You might want to up the water content a tiny bit if adding extra grains & seeds though.

@@ohcarbsdelicious7041 Thanks for the tip!

My pleasure! 🙂

I think it will affect the consistency a little bit which is not necessarily a bad thing. It's a very forgiving recipe so you could give it a try. I'm curious about the result too 🙂

Thank you for your kind words. I'm glad you liked it! ☺️

@@ohcarbsdelicious7041 you are welcome and yes have been enjoying exploring new ways and options for bread. It’s a break from all the bbq’ing I do🙂

I haven't tried it myself before but I don't see why not. I would maybe put it in the fridge or somewhere colder than room temperature if you're planning to let it proof for so long. Please let me know how it went if you try this out, I'm curious myself 😉

Glad you liked it. Enjoy! ☺️

That is indeed a great idea ! 🙂

Hi Barbara, no second proofing needed. After the overnight rise, just pre-heat the oven with the Dutch oven and lid in the oven. Shape the dough into a ball and transfer it (with the help of the parchment paper) to the piping hot Dutch oven when the oven is ready. Bake for 30 min with the lid on, then remove the lid and bake for another 10-15 min (depending on your preference).

@@ohcarbsdelicious7041 Thank you, most of the recipes, I have done, needed a second proofing

Nope, not this one 😉

Hi Katy! Rose flavored granola sounds delightful! I've never made nor had this before but I guess you could try to add a few drops of rose oil with the honey and then proceed with the rest of the recipe. Very curious how this will turn out though. If you make it, let me know how it turns out!

@@ohcarbsdelicious7041 I will! Thank you!

Thanks for your support! ❤️ It's much appreciated! 🙏

I agree! Love the rum ones! ❤️ I was feeling experimental and added a few drops of rum to the mix and they turned out incredibly yummm 🤩

Hi there! Yes, so it's 2 cups (300 g) all-purpose flour + 2 cups (300 g) whole wheat flour. So 50/50. Hope that helps! The recipe is also written out in the description below. Happy Baking!

Thanks for watching! Glad you liked it ☺️

Great question. Very yellow colored custards are mostly due to the yellow food coloring that has been added. If you want to achieve it naturally, you can either add a bit of saffron to your milk or up the number of egg yolks. This will of course also result in a richer and heavier custard.

😂😂😂

We're all here for minder arbeidsintensief 🙌 Maar als je 2 folds tussen door moet doen dan kan je niet gewoon alles mengen, afdekken en weggaan/gaan slapen omdat je nog moet wachten om de folds tussen door te doen. Of bedoel je 2 folds doen nadat het heeft gerezen vooraleer je het afbakt?

You bet! 😊

Yes, it's my morning routine as well! 😊 I always have a batch of this homemade granola at home. It's so easy to switch it up with different flavors so you never get bored of it 🙂 (+ it's way healthier and cheaper than the store-bought ones 😉)

Enjoooy! 🤗❤️

Let me know how you liked it. You can also tag me on ig/fb @ohcarbsdelicious 😉

@@ohcarbsdelicious7041 Allright! I'll do! 😉

Lo siento, ojalá pudiera pero no hablo español 😅 (Google translate)

Que necesitas saber?? Yo te ayudo a entender

@@ivycintron6136 las medidas en gramos y algún comentario mientras cocinas ,con eso me basta ,gracias

Great idea! I'm gonna try it next time 😊

Thank you! Glad you liked it! 😊

You bet! 😊