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I didn't soak in brine, but i use put salt and pepper hours ahead. Is that going to dry the meat? I am thinking 450F. 😊

I do add fresh Rosemary, thyme,Garlic powder, a touch of extra Virgin Olive Oil in this recipe…wow! I keep getting requests to make this for friends and co-workers..I have to stop bragging 😅 have to make 3 for Christmas for co-workers and a family member for the Christmas Dinner 2024…I use a scale for everything! Good advice..😊

Nice, 😋

This video was the easiest to follow compared to ALL of the other videos I've seen. The recipe makes great bread!

I made (2) loafs and they were fanastic. Put maple syrup in one of them. 🤩👍

I love how simple you guys made it with telling us the grams as well as the cups, teaspoon, tablespoon measurements. Thank you for this great recipe!

When you put it in for 30 minutes at 500F, did you cover the turkey with foil?

Thanks

How big was the turkey you used for the video? You never said. I am cooking a 17-18 pound turkey. Is that about what you used here?

This video deserves many more likes and comments. Excellent turkey tutorial!

Thank you!

Just what I am looking for ❤😊

Did you flip the dough seam side down before baking?

Why not mix the maple syrup into the dough mixture

I notice you are using King Arthur's flour. This is one of the softer flours and is used to make Southern biscuits. The other such brand is White Lily. Just saying. Other flours, regular flours, will be slightly harder. I also see that both you and I changed the lid handle from plastic to stainless steel. This is needed when putting the Dutch Oven into an oven. Lastly, as a bread dip, I suggest using olive oil, black pepper, and grated real Parmesian cheese--this is called "Italian butter".

Looks delicious, I have a bag of lentils,but didn't know how, to cook them, thanks for sharing this recipe

I’ve heard that the best Dutch oven to use is one with a dark interior because a white interior Dutch oven will scorch from the high heat. Is this true? I noticed in your video you put the dough in a white interior oven Dutch oven, but in removing the bread it was in a dark one.

Yummy. Please send the recipe!!!!

Just tell us how many grams of flour (and yeast and salt) are needed. There's no need to go from spoon to cup to bowl. There's no need for leveling. Go from spoon to bowl until you have the required weight. Ingredient scales are not expensive.

Never include cucumber skin or tomato seeds.

Very nice; I like your explanation and tips on the bread; very helful. awesome bread, thanks,- Radha

🎉😊

What a beta male, wow,... just peg him on camera already, ridiculous...

Good video. This is basically the same recipe I have been using for 15 years. This makes a very good loaf of bread.

King Aurthor sells parchment paper sheets that lay flat. They work great.

There are recipes out there, very similar to yours, but only require 2 hours proofing. Same beautiful loaf done in an afternoon rather than overnight.

Hi we in Europe dont use caps we use cl, dl, ml, if you are show recepi on youtube you have to include oul your viewers. Joanna.

thank you.. great recipe.. San Diego Ca.

Cottage Cheese should be put into a blender to smooth the curds, in Germany cottage cheese is smooth when you buy it, maybe in the US they are to lazy to cream it, it's so much easier to use in recipes like cheese cake or spread on bread

One sight recommends running parchment paper under tap and gently squeeze...easily to manipulate then

I cannot wait to try theses for my family. Thank you for sharing, new subby!

Looks yummy 😋

Yeast....what kind of yeast Not all people live in USA and have your brands recommended

I just made this and used fresh blackberries. It's perfection!

Can you tell me why it has to rise for so long? I thought rapid rise yeast would make the rise time much shorter.

is that cheddar cheese regular or extra sharp ??

Instead of choosing a method of spoon vs cups why not just use grams?

Very well explained! I am going to follow your method to bake my own bread soon. Thank you both!

Thank you for such a good muffins! Most likely is possible to substitute with all spice, but what would be the ratio?

#herebeforescottfrenzel

Keep the recipes coming!

Looks amazing!

Looking forward to making this.

Good job Raff! Looks delicious!!!

Looks delicious, thanks for spooning up a dish and tasting! And TFS

If you just sprinkle some flour into the Dutch oven, before putting the dough in, you don’t need to mess about with parchment paper. I assure you it doesn’t stick.

In Britain we always have used weighing scales, not cups. We just tip the flour or other dry ingredients straight into the weighing scale until it balances or tells you digitally that it’s the correct weight. I have long used a vintage weighing scales with cast iron weights.

I love that you use metric as someone from the other side of the world that is not an American

Looks delicious, will definitely try! Would love to see y’all actually taste the food you have prepared!! TFS

Looks very good, do you have a written recipe? Thanks