1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
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- Опубликовано: 12 авг 2020
- In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here: ko-fi.com/brianlagerstrom
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
*MY GEAR*
5.5 qt LE CREUSET DUTCH OVEN: amzn.to/3mTOPsh
MY FAV STAINLESS STEEL MIXING BOWL: amzn.to/36kUgdY
PLASTIC DOUGH CARD: amzn.to/34dtXUB
MEASURING CUPS/SPOONS: amzn.to/2EYjEee
HALF SHEET PAN + RACK: amzn.to/34v7CSC
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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I had a to chuckle a little bit at 2:16 when you explained that your hand kneeding technique was designed to mimic the high-end bakery machines. It was funny because those machines were designed to mimic old fashioned hand kneeding techniques.
exactly what I was thinking
lol
Kitchen Aid in 2023: “the knuckle action™ motor with patented MetaHook® kneeds just like a baker mimicking our 2021 mixer”
Well, people back then were basically robots, they did the same gestures thousands of times every single day for years. After all that training, i guess they were better than any possible machine.
@@francescoanastasio2021 wrong, people are never basically robots, ¿have you ever caught in conversation with a robot talking about their dreams?. Another different issue is tha political propaganda make us trying to think we are robots, from a materialistic point of view
I came across this video about 3 weeks ago and for some reason it really resonated with me. I made bread tonight for the first time for my parents, and even went method 3. After half an hour of waiting we had to dig in. This bread brought a tear to my dads eyes. He said it reminded him of the bread his dad would make 60 years ago in Herzegovina. This is the first recepie I'll ever keep; it will have a special place in my heart forever. Thank you.
pppppppppp PP ppppppppppppppp Polo Otto o
WOW. That makes me so happy! You're a star for sharing this.
💖🙂
Gay
Lovely story. It is absolutely the best loaf of bread I have ever made and I keep making it over and over
Followed the 3rd method and oh wow! the flavor is amazing. I've tried many different rustic bread recipes and this takes the cake. My husband and I almost ate the whole loaf. My keto diet is ruined forever.
😂 this is exactly what i thought watching this video haha
🙂
I have no dutch oven and cannot afford one, so i popped the bready into an ordinary pot(or pan, or whatever it's called) with lid. Worked like a charm.
I've also used 2 bread pans held with clips.
I used a glass baking dish with a lid and it worked like magic! The main point is to have something that will trap steam and is oven safe.
There are no big ovens in traditional Chinese kitchen so I use small bread molds and they kinda work!
You can also spray with water before putting into the oven on a flat cookie sheet snd spray again with water halfway through the cook time! Dutch ovens are used mainly to form a crust using the humidity inside the pot which is why this works. I have used Dutch ovens in the past, but I spray all my loaves now and it works exactly the same.
@@brandonandlexiyup, that works amazingly but you can also fill some pot with water and pit it underneath for even more steam and not opening oven so often
Very interesting to watch someone explain WHY they do things and how it affects the outcome, instead of "just do this", "follow my steps". It shows you really understand your craft.
Thanks very much for that!
But with industrial yeasts it's industrial baking, not craft. Try with wild yeasts. That's Craft. We appreciate comparing and showing the difference, yes, it's good, helpful and precious.
@@chwastozercyancientslowfoo205 oh go away you pessimistic fool
@@chwastozercyancientslowfoo205 how about we just avoid gate-keeping bread
@@chwastozercyancientslowfoo205 Try living your life with no internet. You're just living industrially and all your bread is fake and worthless if you use the internet. Everyone knows that. 🙄
Hey all, i forgot to mention this in the video, but i recommend sprinkling semolina or cornmeal into the bottom of your dutch oven before putting the loaf in! You see me do it in the video right before the shaped loaf goes into the dutchie in method 3. Also, if you're following this recipe, be sure your ap flour is around 11.7% protein.
Thanks for watching, freezing it is a pro move for sure.
Cornmeal is a good idea and one I’ve used with a loaf tin that recently started misbehaving.
Nice !
Probably should add this in a voiceover in the video. I didn't see this until after, and I assumed you sprinkled more flour in the bottom; needless to say I just spent a half hour or so trying to pry my beautiful loaf out of the pan without hurting the crust.
Rice flour for the bottom of dutch oven as well as for the proofing basket is a winner due to no gluten;)
“Everybody deserves this.” That’s so good and kind!
100% the best rustic bread recipe.
Method 3 works like a charm every time and delivers absolutely outstanding crust.
Thank you Brian for bringing this joy to so many people!!!!
I followed to a tee and my dough is way stickier. Anyone have ideas?
I'm about to try it. I'm based in the UK and I'm pretty confident it's to do with the flour. All purpose flour as described in this video here in the UK is classed as plain flour, so if that's what you are using, then I'm pretty sure that's why your dough is too wet & sticky. I think Brian uses around a 12% protein flour? I'm going to try it with a very high 14% protein bread flour. My understanding is that bread flour of at least 12% protein absorbs water better. It will be interesting to see how mine turns out, and get feedback from others who have had success making it, what flour they used.@@Pimpjit85
@@Pimpjit85add more flour
"A simple easy Rustic Bread is just a Core tenet of a good life" I could not agree more with this statement.
I will heart that as well!
Hey Dad!❤️❤️❤️
@@jackimoon8284 😎 My girl!!! -
❤️
Rustic Bread (This may help someone, just cut , paste and print it).
INGREDIENTS POOLISH
1. 150g or roughly 1 cup of flour
2. 150g or roughly 2/3cup of water (room temp)
3. 1 small pinch yeast
- LET THE POOLISH RIPEN ON COUNTER 4-24 HOURS, PREFERABLY AT LEAST 16
INGREDIANTS DOUGH
1. 280g or 1 1/4 cup of water (98f)
2. 2g or 1/2 tsp yeast
3. all of the poolish
4. 350g or 2 1/4 c. all purpose flour
5. 50g or roughly 1/3 c. whole wheat flour
6. 10g or roughly 1.5 tsp kosher salt
Mix all together with a big spoon until you can’t use the spoon anymore then wet your hands and squeeze the dough through your hands for about 2 minutes moving the bowl round and round as you go. All you are doing is combining the ingredients. The dough strength will come later in the folding process. Keep your hands wet. When finished cover with a plastic wrap and let it stand for 30 minutes.
Wet your hands now for the tuck and fold. Reach in and pull the dough over itself. Pull it up until it is about to break. Do these nine or ten times. Then do the slap and fold six or seven times You are trying to make the dough into a nice tight round ball. After another 30 minutes repeat the folding as mentioned above. This will make the dough nice and strong.
Wrap the bowl in plastic and leave to ferment for one more hour. After that hour the dough should look bubbly and alive and really buoyant.
(This is the “Big Dog”) Now shape the loaf by pulling and tucking three or four times. Then create tension by rotating and pulling the loaf across the board. Then grab opposing sides and do a criss-cross tuck repeating three or four times then flip it over. Then create tension again by pulling and turning the dough across the board.
Leave on the counter in a large bowel lined with a floured kitchen cloth for 30-50 minutes to rise.
Bake on method 3 below (if you want the “Big Dog”). Or 1 or 2 if you want to divide the dough.
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired colour.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired colour.
Joseph, you animal! I love it. Thanks for posting. I try to list full recipes in my newer videos but hadn’t gotten around to it for this one.
This summary rocks.
That's very helpful, thank you.
Thank you so much!!! Legend!
Nice work!
I tried this recipe a week ago because I never tried using a starter before. Honestly, the best bread I've ever made. I'm trying it again right now. I would say it's a recipe I will be keeping on my playlist.
First time ever making bread, jerry rigged a Dutch oven out a 7 quart pot and a 12” pizza pan, used a medium bowl and a tea cloth soaked in flour as a bread proofing basket, did the massive boule recipe immediately and I’m really happy with the result! I can’t believe that actual bread has a soft and creamy interior and an actual crust! My only reference point was the sliced bread at that point, this is a total gamechanger, thank you
"The loaf has risen dramatically" - I, for one, welcome our new overloaf
hahaha
Why this comment hasn’t reached legend status, is beyond me, but i succrumb to the overloaf myself.
All hail to our overloaf!
I have made this loaf twice the first one was good falours but crust not hard The second loaf raised more test great but not as big as yours
Help what am I doing wrong I do not have a Dutch oven but just S casserole with lid would that make the difference
@@BrianLagerstrom this is very chef like bread making 😉 coming from a baker
This is a very good video. Straight and to the point with no 2-3 minute bullshit session at the start, no usage of uncommon gadgets, and no overly complicated techniques that only serve as a way for the host to show off. Bravo, good sir.
Thanks for watching! I appreciate the comment.
Agreed, and I love his scissor vent technique. Looks and works great.
followed exact what u said and…….best bread ive ever made hands down! thank u for the life time set of skills and a recipe to feed my family! keep up the great work!
You're amazing, Brian :)...My French Canadian (Acadian) mother baked her own bread all her life (we never had store bought bread as kids) I watched her often as a child (of 11) and I never got tired of observing the technique with which she made it. (and most who tried it would often say that it was the best bread they had ever tasted...my ancestors first came here in the late 1600's so the recipe had probably been passed on from mother to daughter for centuries) Thanks so much for this video, Brian; it brought back so many warm memories :)
If folks don't have a proofing basket, a better alternative to the bowl is a colander, which replicates the proofing basket's capacity to allow humidity to escape.
Will try this, sounds like a good idea!
Great tip.
A colander with a sufficiently floured kitchen towel works perfectly
Very good idea,
I had never baked bread before I found your channel last week and decided to give loaf #2 a try today. Turned out perfectly, I'm super stoked. Going for the BIG DOG next! Keep up the great work, I'm learning a ton.
Thats sick, so glad you gave it a try. Thanks man
I have been able to bake bread successfully only once, and that was my first ever try. Every attempt after has been a miserable failure. 😭
I hope your subsequent attempts will be far more successful than mine.
We just subscribed too and we are going to bake our first bread loaf ever. Wish us luck.
@@hostesswiththemostess7082 Good luck! Just keep calm and enjoy the baking.
@@HickoryDickory86 I found that the only times my bread failed was if the kitchen was a bit cold (i.e. someone crashing through the back door and leaving it open).
I warm the kneading surface, bowls, flour (just slightly, don't roast it), everything around it. Bread dough likes to be cosy and draught-free.
I've been making this bread every week for the past few months now--my family absolutley loves this recipe and my loaves have been a big hit this holiday season. My biggest advice is don't give up and keep practicing!! Each time you get a feel for how the dough is supposed to be, and with practice you WILL get better!
BL is absolutley right--everyone deserves to know how to bake their bread!
Never imagine watching bread baking could be so much fun & inspiring. I’m not even a bread lover. This presentation makes me wanting to try to bake a sourdough bread. Thank you!❤
Sourdough is easier than you'd think and so much better for your digestion! It also tastes better! 😊
“A simple easy bread is a core tenet of a good life.” I couldn’t agree more.
Holy mother of crunches that sound makes me wanna bake bread at 3 am
it’s 3:40 am rn and that’s EXACTLY what i’m doing
@@isaaclee1080 place a wet tissue inside the DO itll help and add with the steaming process (fold it into 4 then soak it in water/ remove excess water without squeezing then place it along with the dough and bake)
Yeah, definitely in the realm of food porn.
I baked my first one until 3:30 AM hahah
just do it, its so simple
This video was the reason for me to start baking my own bread, after a year my bread loafs started to look majestic every time :)
I did it! Because of you I am a bread making god on my street. Thank you Brian, your video is so easy to follow. I started with the level 3 bread, and listening to it sing out of the oven was so satisfying. What incredible crunch on the crust. I can't wait to keep baking bread. However, I did use some old yeast, not dead, but old and during proofing it didn't rise as much as yours did. Thanks!
Made this last night, left the poolish till ~18 hour mark before starting the process. My wife and I can't thank you enough Brian, it's like... childhood in every bite. I'm not even remotely joking when I say that before it was even done baking (when I took the lid off after 18m) I had already started another poolish lol, I was 100% convinced it would taste like what it looked like, serious perfection, you've earned a sub and a like for life.
Edit : I did the "big dog" btw.
Thanks very much for trying it Bruno
I just set my poolish to ferment overnight, and I was wondering,
My poolish is a LOT thicker than shown in the video, and I did the measurements exactly, so is that a problem? Should I add anything or trust the process?
Update from 15 hours later,
My poolish is perfect!
@@myleemartin4297 thx for the update lol i just tried & ran into the same issue
This recipe hands down is THE BEST "Artesian" style Bread I ever made Period ! And Iv'e been baking on and off for 40 years!
I made 2 loaves of this bread today. It was my first time making this, or any other bread. I went with the last method. This bread turned out AMAZING!! Probably the best bread I’ve ever had! I plan on making this again next week with your beef stew recipe. This was a great tutorial & easy to follow, even for a first timer like me!
I had some artisan made rustic bread a while back, baked in a classic wood fired stone oven live on location. I ate the whole loaf with just a bit of salted butter faster than I'm comfortable admitting. Local bakeries don't come close, let alone the grocery store.
I'll give #3 a shot too, maybe I can recreate at least some of the magic that artisan loaf had. Your comment gave me enough hope to think it might work out, thank you for that!
@@Bassalicious I hope it works out for you. Let me know how it goes
Same. My wife and I loved it!
@@Bassalicious #3 is some of the absolute best bread I've ever eaten and far and away the best I've ever made
I'm trying #3 tonight, I have my poolish sitting on my counter right now
Man, what a great video. I'm a long time baker but a first time watcher of you. Thank you for getting straight to each point at just the right pace, excellent explanation why you do each step without going overboard. Too many poster's love to talk about themselves and tell drawn out stories, when all we want is the topic. You got my vote and my subscription. Thanks again!
I’ve got the preferment sitting from 9 AM to 9 AM tomorrow. Picking up my first Dutch oven in the morning. Gonna do the big boi. Seriously I’ve only been working with Dough for a week and a half now, thanks to your videos. And the stuff I’m learning I never thought I could do myself. Thank you, seriously fresh bread has been life changing so far
how the bread turned out? have you continued making bread? seriously contemplating buying my first dutch oven! 🤔
I'm a bad dog and I used my bare hands to lower that dough. I've got to say best and most complete beginner bread loaf bake video. Super clear instructions. No robotic, convoluted way of speaking. You're like one of my buds, but legit at baking.
Many thanks Brian. I’ve been using your ‘ big dog’ technique. A few top tips for those in the UK:
1. Whist ‘All Purpose Flour” translates as ‘Plain Flour” in the UK according to Google, what this really means for this recipe is “Bread Flour”. If you try with plain flour, you’ll get a block of concrete as there is not sufficient Gluten in our plain flour.
2. When Brian suggests a wet hand, you’ll need to wet your hand more frequently than once. The dough is really sticky so I stand by the sink for the ‘stretch and fold’ parts and wet / flick my hand probably 6 times.
3. The stretch and tuck parts are really important to building the strength of the loaf and they are techniques worth practicing. If you find that your final loaf is more of a disc than a ball, then it’s probably an indicator that the dough wasn’t strong enough - as Brian notes, this is a wet dough so either use slightly less water or really tune those dough stretches and tucks.
The end result is fantastic and everything Brian describes. My loaves rarely last the day with my family!
Cheers and thanks again
Rich
Good point about the type of flour. Perhaps he could have stated the protein content of the flour , that would have been more informative. In Australia Bread flour is just that and plain flour is plain with slightly lower protein content. There are many types of flours and they all have a place.
And you are correct, plain flour to make bread won’t give you the best result unless there are other ingredients added.
@@mandiigraham1596 Hi, he did mention the protein content being around 11.7% when he prepared the poolish
surely the toppest tip would be convert on the 500f
Use bread flour to plain flour in a 3:1 ratio (so one quarter plain flour) to more perfectly replicate the protein content of American all purpuse, though I'm sure straight up bread flour would be perfect for this.
@@BeneyGesserit 260 C. Took me about five seconds to get that conversion.
I've never even thought about wetting my hands before messing with the dough, but I just tried it and what a difference it makes! Hardly any stuck to me and I could feel it getting stronger as I pulled and folded it, just like you described in your video! Thank you!
Thanks for the tutorial.... I appreciate that you just give us the facts in a quick manner with no silly music...... You have a good format
Ive been making my own bread for 20 years now, just for fun. Never used a 'poolish' before or even heard of it for that matter. This is one of the best bakes I have ever done. Went straight for the Big Dog even though my flour was a bit low in protein and I don't have a Dutch Oven (improvised with a thick-bottomed stainless steel casserole). The bread didn't rise as much as yours and the dough was a bit wetter and slacker, but the finished result was still pretty incredible. The crust is really something else! Cannot wait to do another loaf with slightly stronger flour and using an actual Dutch oven. Can't recommend this highly enough. Thanks for posting this video.
Thanks so much for trying! Glad it worked for you Andy.
I have to chime in and say even with bread flour mine was wetter and more slack than Bryan's even after all the building and layering
@@matthewhardesty6872 mine too! Followed extremely closely
@@gabriellefabian2377 I've decided it may come down to environmental differences like humidity or water temperature or even flour differences. Bread is not like other food recipes lol. This loaf I made yesterday was much better than previous 3 so it's paying attention to proofing times (NOT an exact science) and oven temps etc.
Making pizza in upstate New York we just called poolish a "starter". Exact same stuff and usually fermented for about 12 hours
33 and finally made my very first real loaf of bread-it turned out amazing! Big Dog version! Thank you so much! Huge fan of simple & straight to the point instructions ☺️
This is a GREAT video and I love your attitude toward beginners (not snobby or snarky!). Thanks for explaining so clearly what you're doing.
I just filled this recipe and my loaf came out perfectly! It tastes great. Thanks!
As a boy learning to cook, all the bread recipes I had were "knead for 10 mins" The bread was always rubbish. It's great that now anyone can make good bread.
You can hear the passion in his voice as he gives instructions.
Thanks John!
My poolish was really thick. I had the right measurements but it didn’t look anything like the video. Any suggestions?
Watching a video like this, and seeing the bread that I used to produce vs the last bread (which is similar to what I produce now) makes me proud of how far I've come! It's a journey, everyone! Don't be afraid to experiment with proofing and recipes.
thank you!
This is a recipe we come back to regularly, using Method 3. Thank you!
I’ve made this recipe multiple times and it’s always a crowd pleaser. Thanks for making it so easy to impress my family and friends!
I baked this today using the third method. My first bread, prepared and baked myself. It came out beautiful. Thanks for the basic and informative instructions. It really helped me to understand the basic process. Awesome bread!
Made this last year before Christmas. Turned out amazing.
Made it tonight on year later. Turned out even better. Best rustic loaf on the internet.
I have baked, or tried to bake, my own bread since last summer, but never managed to make such delicacy as with your recipe. Thank you, my prior baking was uncertain to produce anything that I would gladly eat. With these instructions, I have confidence to bake delicious bread every time.
I'm gonna be using this video a lot, so here are some time stamps (and notes for myself, so they're probably too detailed):
PREPARING THE DOUGH (all three methods):
0:00 - Intro
0:58 - Preferment (poolish)
1:34 - The rest of the dough
1:55 - Mixing the dough
30 minute rest/fermentation
2:41 - First gluten development
30 minute rest/fermentation
4:08 - repeat gluten development
60 minute rest/fermentation
METHOD 1: EASIEST
5:04 - Flip out, form two loaves, spray and pray/bake
METHOD 2: +15 % DIFFICULTY, +50 % FLAVOR.
5:04 - 5:40 - flip out and form two loaves, then go to
6:19 - Cover and preheat Dutch oven to 525 F / 275 C
30-40 minute proof
6:35 - Score and bake @ 500 F / 260 C for 12 minutes
6:59 - Remove lid and bake @ 485 F / 250 C for 12-15 minutes
METHOD 3: BIG DOG
7:57 - Shaping + proof w/ proofing basket
8:57 - Proof w/out proofing basket
Proof and preheat Dutch oven @ 500 F / 260 C for 30-40 minutes (see 9:15 for size/look).
9:36 - Flip into hot Dutch oven and score
Bake @ 485 F / 250 C for 18 minutes w/ lid (remember to turn it for even baking)
Bake @ 485 F / 250 C for 25-35 minutes w/out lid - needs to be dark (see 10:15 for look) (remember to turn it).
END:
10:33 - Comparing tastes
11:50 - Ending message
If you include these timestamps in the description it makes it a lot easier on us when watching the video.
LOL, Big Dog!!
Fantastic - thanks soo much
Thank you!
thank you so much for this
very thoughtful
I've been baking bread since I was 11, and am now 67, and this poolish bread recipe is one of the best I've ever made. I had been doing the no-knead bread in a Le Creuset so I dove right into #3, and made a helluva big dog that could almost rival Brian's. Will keep at this one for a long time, will spread the word, this is one of the best cooking channels out there.
Good information Harry !! THanks !!
Been messing around with baking bread at home. Just wanted to say "thank you" for your channel. Everything I've done from baguettes to ciabatta has turned out great and I'm pleasantly surprised how small modifications can completely change outcomes. Keep up the good work!
Yeah this really surprised me too!
I tried your recipe and my bread came out absolutely perfect! Thank you for sharing!
I started making your Poolish bread back when the pandemic started....and now, July 2021, I am still making it 2 x a week. As a women who gave birth to an amazing chef daughter, I did not like anything which even hinted at baking, cooking or even turning on an oven! I LOVE the process of making this bread - I actually feel as if I am relating to the dough. it has inspired me to try more recipes and now my daughter "coaches" me (she lives in Provence). Thank you so much for opening up a door for me to venture into! Life continues to unfold in amazing ways. I dont know whether its because I am right at sea level, but I added 15 g of gluten flour which made a huge difference in lightness.
Thanks for trying, so glad it works for you.
Just wait until you get into making sourdough and then you can name the starter anything you like - an age old tradition :)
Wow Lovely inspiring message !! Thanks !
Ive done this now several times and the family absolutely loves it. Thank you so much for the simple instruction and amazing bread.
This is my go-to recipe these days, highly recommend. The dutch oven I use cannot withstand preheating - for any others with this problem, the resulting loaf is still excellent without preheating the pan. It even “sings” after baking, it sounds like a crackling fireplace. Thanks for this recipe!
Made it yesterday along with the ciabatta recipe you have on video and I’m very impressed! Thank you for all that you do and then share it with all who want delicious bread 😊 I only make your bagels as well 😉 Thank you again for sharing Brian!❤
Hey, I tried the 3rd method and it was my first bread I’ve made in a dutch oven. It came out amazing. Really soft and moist on the inside and crispy on the outside. Thanks Bri!!!!
Excellent explanation and demonstration! I watched over 50 videos for the last years to learn what you said in 12 minutes! The video is professionally made also. I love short videos, which show respect for viewer’s time! Thanks a lot!
your enthusiasm at the end "ROBUST CRUST", what a great sound bread makes.... that last one really trumped the other two loaves....well done!
Made this today and it is easily the best loaf of bread I have EVER made. Thank you!
Method 3 is awesome. This was the first time I have baked anything from scratch and it turned out perfect. Thank you!!! I make chocolate pecan pies for the family at holidays ,but have always used store bought crust. I now have the confidence to make my own crust because of this video. I will gleefully use your pie crust recipe!
Brian, made this bread yesterday and it’s by far the best homemade bread I’ve ever eaten! Wow! Thank you for sharing.
ive been using this recipe for years now and i thank you so much for making this video
Best rustic bread recipe on RUclips!!! Just had family over for New Year's Day, I made homemade soup and ravioli but the biggest hit was the bread! Thanks Brian!
Literally the best instructional video I have ever seen seen on a great beginner bread recipe. Kudos to describing "hands at 10 and 2" 🤣 to describe the motion of making a round shape. Definitely held my audience 👌🏽
Wow, my 3rd time ever to make bread and I wish so badly I could share a pic of the loaf following your instructions vs the loaf from another video… literally inches of difference in size and the flavor is amazing! Thank you for the fantastic, yet concise, instructions!!
Always come back to your vids, Brian. You're the master.
This is the BEST bread video on RUclips. I usually leave the poolish for an extra day or two, but even up to four days. (Feeding it a bit of 1:1 flour and water on day 2) Then, when I actually make the dough I don’t add any additional yeast, I just let it rise longer and let the yeast that developed in the poolish work on the dough. The result is so incredibly flavorful and delicious, and the texture from steaming in a Dutch oven is incredible. I really like good bread, and this beats most bread I’ve had from bakeries. It’s SO good. I’ve modified the recipe a bunch too in different ways, like crusting with seeds, or adding sugar or oil and extra flour for a sweeter bread or pizza dough. The poolish is the key. It develops so much good flavor. I love
After seeing dozens of vids for the same subject, FINALLY a simple well structured video that allowed me replicate your results. Greetings from Italy.
What, your grandmother didnt show you how to do it? When i visited italy, basically everyone could do this :D
@@SergeyPRKL thank you very much, I think to be slow learner😟
Thats awesome thanks for watching. I was in Italy last year and absolutely loved every minute of it.
I made this bread replacing some of the all purpose flour with more wholemeal flour and the result was amazing too. Thanks for the recipe and detailed explanation of all the steps.
I made the classic mistake of going by cups instead of weight…bad idea. Second effort was by weight and turned out perfect. It’s incredible that 4 simple ingredients become so good.
Method 3 was incredibly delicious! Best bread I’ve ever had.
I've never baked bread before, tried this method for the third loaf and even though my execution was far from perfect this bread came out amazing. Can't wait to eat this thing and make it again.
DUDE. I have legitimately never made bread in my life, and I'm not joking, I tried this recipe and went for the big dog method, and it came out bomb!!! Thank you so much for this video.
Dude that’s dope, good job
One the clearest most complete bread making videos on RUclips.. Well done. Solid 5 stars.
This is the first time I am making bread in my life! I am crossing my fingers it will turn out amazing! I would like to thank you so much for the way you teach. I follow all the directions carefully so I am hoping for the best! Yum, yum....
I tried it. Pretty good recipe. So crunchy~ the inside is chewy. Thank you.
We have made our very first bread today with my son. It was so delicious. Your instructions were great and to the point. We have never baked anything before in our life. Not even chocolate chip cookies. You have turned baking noobs into the bread artisans in few hours. Our neighbors ate half of it and eyed our halve ! 😂 I used drywall trowel I had in garage to manage the folding. It was easier for us.
Nice! I loved the sound of that crunch 🥰😭
Thank you for watching
Simply amazing. We made this bread thanks to you.
Thank you, this is an amazing instruction. I have made the third option twice by now, and both times to great success! So happy! 🌻
This is a great recipe. I started my bread making journey about 18 months ago and found this recipe a great stepping stone to making sourdough breads. Thanks for an awesome channel.
Me too! I tried this bread a few times before I really dove into sourdough
THANK YOU for actually talking about how to not get bread to stick to everything. I feel like most people just offhandedly mention wetting your hands and then I still end up finding dried bread dough in my hand/arm hairs for days.
The dutch oven method is my goto bread. This is way easy. I'm a home cook and make different breads. But dang....this is easy. Dont worry if your final rise kind'a degases as you try to get it into the 500-F dutch oven. Put that lid on, bake it as per recipe. It raises right back up and is killer. Be sure to cut the top, like he shows you. I've made this 5 times now in about 60 days. Really enjoy your channel. I pray you and your wife have continued success. The thing I like most is that you are very straightforward. Thanks and continue w/ the great recipes
I Ave been making this since the recipe came out. We are now making yogurt in our home.
Today I used whey with a 48-hour poolish. I also made it with 14.5g salt.
AMAZING FLAVOR! Thank you Bri and Lorn!!
Everybody deserves a rustic bread... Its just a core tenet of a good life...
Tripled this recipe and added 15g of rosemary I crushed with a mortar and pestle. Perfect every time. The wet dough is tricky to handle but it gets a good structure after enough folds. I always do the window pane test and use bread flour throughout aside from the whole wheat. Might add black pepper freshly ground next time. Love the recipe. Did the big loafs in a Dutch oven.
Yesterday have done for the first time this bread came ABSOLUTELY DELICIOUS not sure to miss sourdough or any other kind
And the process is incredible easy, take five minutes at the time, and the results are very delicious
It will become my permanent one
Thank you for sharing
This recipe is amazing-the bread (option 3) is crispy, chewy, and so flavorful. It’s really helpful for someone like me who is not an experienced bread baker but is an otherwise skilled cook. Thanks!
I will say that I needed more water than called for in order to make my dough the same consistency as yours-when I followed the recipe exactly (using a digital scale) my dough was too dry and stiff. The bread was good, just denser. When I added more water it was perfect. So I advise people to use the amounts listed as a good baseline but pay attention to how it looks, too.
There are so many things I like about this video, thanks! Recipes aside it’s really nice to see someone who obviously loves homemade bread as much as I do. Just started my poolish a few minutes ago and looking forward to some awesome fresh bread warm from my oven dipped into the chili I just made. Cheers mate!🍻
“Everybody deserves this. . . etc.” I love that. Love. You speak truth sir.
yes!
Best video on bread making ever seen, thanks A LOT!
Method #3 is perfect! Best bread I ever had! Thank you!
The reason that this video is so popular is because you show how skipping steps impacts the final result... I’d like to see more “good, better, best” understanding how to screw up is important in getting better
I was drawn to this because it included a method which I can do with the tge stuff already in my kitchen (>>> the first one).
@@innocentiuslacrim2290 Try getting a "dutch oven" or something similar. I bought two secondhand, one for baking, and one for cooking. Think I had to spend 8 euros each, seems like they are cheap secondhand.
I use a cast iron chicken fryer
Wow! Glad I found your channel! I’ve been making different kinds of breads for some time now and I own a few books but the benefits of watching how you do these loaves and why you are doing what you do and the final results give me more confidence. I will try these rustic loaves! Thank you!
Favorite new chef! Man, you do one hell of a job bringing recipes to the table. I love your style and confidence in cooking, you make us feel as though we can cook anything! (Adam R. sent me.)
Thank you so much for this tutorial. I've been playing with this recipe for a couple of months now, and every time I do it gets a bit better, my loaves are now singing even without the dutch oven! Just amazing!
Hi. Do you’ve a solution for a bread that doesn’t rise alot in the 3 method. The last rise. Thanks for sharing!
@@jeppehedegaard7018 Hi, hope you are doing well. So, you are saying that only the third method (with the dutch oven) rises a lot while the other ones don't... if so, I would guess that it could be related to your oven not warming up enough or not holding enough heat to make that initial rise. I'm not sure about the science behind of it - other people please correct me I'm saying nonsense - but the yest need a very hot environment to "pop" your dough. You could try to experiment with different temperatures and check the results - mine is a 14 years old electric oven, and I see that I get best results around 210 degrees Celcius - don't ask me why... Hope it helped, have fun!
Oh, another trick I've learned was using tin foil to cover my tray during that initial rise in the oven - replacing the dutch oven. It does slightly better job - almost between methods 2 and 3. And it is a bit more practical, specially if your oven is small.
I did it!!! Only my third time ever baking bread and I went straight for the Big Dog and it turned out perfect!!! Thank you for such a great video 👏👏👏👏👏
hi... may i ask you what kind of flour did you use it? in italy we have ''0'' or ''00'' ''1'' or manitoba....help
@@annachiarabarindelli913 I used All Purpose Flour (we call it Plain Flour here in Australia).
@@angel-x-7689 oh thank you ☺️
ANGEL-x-76 Aussie here too. Did you just use mls instead of grams for water? So 280 grams of water = 280 mls of water?
@@debedwards1717 Nah, always weigh your ingredients including water. I use a little kitchen scale I bought from Woolies. If you google "bakers math" you'll see they always weigh all ingredients - I've learnt it's got to do with knowing exactly the % hydration of the dough which affects the bread rising or "oven spring" as they call it :)
This is the best bread I've eaten since going to baking school 10 years ago. I've never been able to replicate the crust we got using their oven. A deep pan as a replacement for a dutch oven did the trick!
Bro, I made two loaves to go with my Christmas ham. Was a huge success and everyone loved it. My first real attempt at making bread and it turned out great. Thanks for the recipe!
Made this bread(Method 3) but forgot to pick up the whole wheat flour and it still came out great! Thanks Brian!
Just tried this after many attempts to bake a satisfying bread. Went the whole way with #3... I don’t own a Dutch oven, but used a ceramic casserole dish. What a success! A lot of work, and the husband has almost singlehandedly polished it off with 2 hours of it being out of the oven. Thank you.
Thanks! I've got this video saved in my favourites, watched it many times, baked it many times.....always a hit!
Thank you, your explanation is fabulous. Practical, easy to understand. Can't wait to give it a go.
I keep making this bread over and over again (third version). Amazing video!