Видео

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

the second rise should be with the parchment paper in the bowl

Hi

I can’t wait to try this. Excellent instruction!

Nice job, wish you would give the recipe in lbs. and oz. Lots of people don't use metric.

That’s some sexy hair young lady!

Here's my question. Is there a difference to baking in high altitude? I live at 4500ft. I've tried your recipe but my bread is really dense and the inside is still really gummy. Anyone out there have suggestions? Thank!!

wonderful video. I like your video formatting and appreciate how to explain everything.

I just have a question the bread that you put in the oven was not the same loaf that you took out of the oven and just wondering why that was? Noticed the scoring on the bread that you showed afterwards was not the same scoring as the bread that you put in the oven.

Thank you for this video. What size is your Dutch oven? I'm looking for my first Dutch oven. Mainly for bread since my hubby only likes this shape bread

Your content quality is awesome, but, In your channel have many problems. Thats why your channel is not growing. If you can solve these problems, you will get more views, more subscribers. If you allow me I can tell these problems and solutions. Hope you will allow. And give a reply

Absolutely perfect recipe and excellent instructions. You guys are great!

This is the first time I saw this video. I will make this bread. Thanks for the video. 😊

Gorgeous! Thanks 😊

I am a little confused. At the end of the first part the message is “When you’re ready to bake the bread take it out of the refrigerator and let it sit for 45 minutes”. The second part states “What to do is to fold the dough over with some flour for a final short rise for about 30 to 40 minutes. Am I correct that once removed from the fridge to just let it sit for 45 minutes then I do the folds and let it sit for 30-40 minutes?

Nice. I also like the way the gentleman fusses with food. I do that too.

Can you use different cheese?

Nice video, Might try half macintosh with the Granny Smith apples. We cook the apple mixture about half way through in a saucepan then put the filling into the crust. Helps eliminate voids under the pie crust. thanks

Hi. I have a question. I have made this bread several times. First was dough made at night and placed in frig. Baked in morning and looked and tasted great. I have tried making dough in morning and leaving on counter 8hrs. several times. It does puff up and smells awesome but spreads out and not holding it's shape and dough slits are difficult to create. Do I need to be adding more flour? This bread recipe is a great improvement from my first attempt at bread making.. It was the size and shape of a red brick!!!!!!! Our friend who owns an amazing bakery and makes all the bread laughed out loud. He asked for it and it was sprayed with shellac and now is their family doorstop......

Throw a couple of cups of ice in your hot oven when you put your bread in and voila… steam!

Watched your video with much interest. One tip I learned watching others is if you put a cookie sheet on the rack below the rack your Dutch oven is on it will help keep the bottom of your loaf from over cooking.

I’m a vegetarian

Looks great, do you have a copy of the recipe to list? Thanks

I followed your recipe for overnight in the refrigerator but in the morning I noticed the dough had almost no rise at all. How did your dough rise in the frig? Doesn’t yeast need room temperature for dough to rise? I’m going to leave it on the counter to see if it rises a little before placing in Dutch oven.

It came out wonderful! Thank you for the great recipe and tips!

The reason you score the loaf - this is done to let the bread spread out and will give good texture. The reason to cool the bread before cutting is that if you don’t wait for the bread to come to room temperature the bread will get kind of doughy in the Center. It will get pretty dense and not nice and light. The bread is still baking the first while after taking it out of the oven

Where can I find the ricipe?

I have banned King Arthur which I used my whole life. Not because it wasn't good flour, although there is a much better organic flour that I now use and my bread is even better. but King Arthur turned political a couple weeks ago and had advertised their baking contest, however Not just anyone can be in their competition. So sad. But because of this, I found a much better flour and I've been baking over 40 years so I do know my flour

Do you have a recommendation for a kitchen scale?

Thanks for recommending the cookbook.

Burned on the bottom?

King Arthur Project Potluck is for People of Color only: NUMBER of Americans living in poverty by race: 16.7 million WHITES 7.6 million blacks 1.9 million Asian 10.8 million Hispanic

I love to watch my sister do challah braids. All so pretty. This looked s so good. I can almost smell it from here?

Other than all the single use plastics, great bread.

What a greatly explained and informative video! I’ve been searching through so many to find one to prepare for tonight, and you made it make sense. One part that confused me was the difference between overnight and 8-10 hours proofing?

Hi ☺️love your video ! I have a tip to "refresh "?your bread the next day or the next couple of days when your bread gets a little tough. I wet the entire bread with just tap water then place in a pre-heated 350 degree oven as is on the rack for about 10 mins of so , just keep checking for crispness on the crust and when it's done , it will taste and feel just like the first day .

If you have a scale why do we need to play with a spoon and a measuring cup?

Can someone please tell me, when I CLICK ON THE MORE, under the video, it brings me to other peoples videos, and I can’t see or read the details of the recipe,, it’s been happening to me on other videos also

Looks tasty!

Did you ever mention the temperature??? 450* finally….

Enjoyed the video and your tips. Can sunflower seeds be added without messing up the measurements?

Parli troppo

Great information. Thank you! Btw, it's much easier to deal with flour utilizing a big cannister.

Watching u guys from ,Islamabad, Pakistan....thanx for this wholesome soup recipe, as my 9 yrz old son loves sausages n i , as in a single mom loves one pot recipes:) Sending love n prayers

🤤

Is there any difference in method (or amount when it comes to the water) if you use half and half, whole wheat and white flour instead of all white?

You guys are so cute and I like your recipes, but the sound quality of your videos is miserable. Get some new mics, please!

I’m curious. You’re concerned about flour volume but not so much water temperature. It’s Dec 22, ‘23 here in DFW. Temps outside are in the 60’s. In summer, temps are regularly in the high 90’s. That means 30 degrees difference in water temps. You mention cool versus hot water. Will this variation in faucet water temps make a difference? Inside the house it’s 68 now, in summer, often 75-78.

Loks good!! ❤😊

Need to compare to SAMs not Walmart