I'm a newbie baker. I've made several loaves, some pretty good, some like bricks. Super easy recipe to follow and the bread is outstanding! Even my wife loves it, and she's been skeptical at best. Thank you!
That's awesome to hear! I'm so glad the recipe worked out for you, especially since your wife loved it too! Keep experimenting, and don't be discouraged by the occasional brick - it’s all part of the process! Happy baking, and I’m sure there are many more delicious loaves in your future! 😊
@@olroy61 Yay, I’m glad to hear that this recipe is working well for you! Yes, you can use a loaf pan, although the crust might turn out a bit different than when baked in a Dutch oven. Once you proof the dough, shape it and place it in the loaf pan. Score the top and let it proof again for about 30 minutes. I like to preheat the oven to 375°F, but any temperature between 355°F and 400°F should work well. Bake the bread for 25-35 minutes, checking after 20 minutes. If you want a crunchier crust, you can create more steam by placing a small, oven-safe dish of water in the oven (on the lower rack) while baking. I hope that helps! Let me know if you have any more questions.
@ The loaf pan turned out perfect. I baked it at 375 for 20 minutes, checked it, left it for another 5 minutes and the internal temp was exactly 200. When sliced off the end, my favorite part, put some butter on it when my wife asked for a bite. She doesn't like the end. She ate it all! 😀 Thank you again for your advice and guidance!
I’m no expert, but I started to make my own bread five years ago this month and I’ve never looked back! This is a beautiful video and the bread looks delicious, but I’m puzzled by two things that are different from what I’ve learned. 1. You don’t say that the water should be warm. Isn’t that important to get the yeast going? 2. For a similar reason I’ve learned that it’s better to wait a few minutes after you add the water, sugar (if any), and the yeast, before adding the salt, which is best to add with the flour because the salt will slow down the yeast from blooming. If you have reasons for doing it that way I’m curious what they are. I like that you don’t preheat the Dutch oven-I’ve often been suspicious about that, so I’m going to try it.
Thank you so much for stopping by and taking the time to comment on my video! I’m always happy to answer questions. You’re absolutely right about the water temperature-it should be lukewarm, not too hot or too cold, to get the yeast activated properly. I appreciate you pointing that out! For more details on the yeast type and the best time to add the salt, I’ve posted the full recipe on my website (you can find the link in the description). I go into all the specifics there, since it’s harder to fit everything into a short video. I also appreciate your comment about the Dutch oven! I actually stopped preheating it recently because I’ve found that it gives me a better crust and more consistent crumb. I’m glad you’re willing to give it a try! Thanks again for watching, and I hope you find the recipe helpful if you decide to give it a go. Feel free to reach out if you have any more questions!
@@thefoodkookyMany thanks for the informative, detailed, and friendly reply. Your video is beautifully produced, by the way, and it also showed me things I hadn’t thought of. I don’t have what you call a “proofing bowl”, so for now I think I’ll have to use the same bowl I mix the dough in, since all my other bowls are too big or too small (Goldilocks problem). I like the way you overturned the proofing bowl directly onto parchment paper, instead of putting the paper in the Dutch oven first, which means you can put the dough and the paper into the Dutch oven in one easy move. I’m going to do that!
You're very welcome! I'm so glad you found the video helpful and that it gave you some new ideas! The Goldilocks problem with bowls is real-it's great that you found a solution with the bowl you're already using. And yes, flipping the dough onto parchment paper is definitely a handy trick-it makes the whole transfer to the Dutch oven a lot easier and less messy. I’m sure your bread will turn out great! Let me know how it goes, and feel free to reach out if you have any other questions. Happy baking!
@@haydehabdolahian7691 Not any pot with a lid would work. I has to be oven safe. Do not use glass or ceramic pot (unless it is oven safe at 430F). The Dutch oven works so well for baking bread because it creates a steamy environment, trapping moisture inside during the initial baking phase, which helps the bread develop a crisp, golden crust.
I'm sorry to hear that. My guess is the yeast you used is expired or inactive. Or maybe it is too cold in your room. I wish I was there so I can help you.
Either the yeast was too old or your water that you used to proof the yeast was too hot (or too cold). Use a thermometer to check your water temperature.
Yes, it is the easiest bread recipe and it works. All you need is a good quality bread flour or all purpose flour with a high protein content. The flour does matter. Also, I stopped preheating the dutch oven years ago because the results are so much better when I don't preheat it. The bread has a better crust and the crumb is more even. Let me know if you have any questions. I would love to hear some feedback once you test the recipe.
@@thefoodkookyjust baked it. It turned out good. Very quick and easy. I might try adding a little more salt and less yeast with a slow ferment next time to see if it develops a little bit more complexity but it’s certainly a good recipe if you’re in a hurry. Thanks for teaching me that you don’t need to do 1000 stretch and folds and have the Dutch oven piping hot.
@@jessesven2262 Thank you so much for taking the time to share your experience. I'm glad the bread turned out good. I agree that the taste is not as developed as the sourdough bread. The sourdough requires a lot of technique and time. This is just a quick, everyday bread for busy families. For the past 14 years I tried many recipes, but I keep coming back to this one. Like you said, it is quick and easy. That is why I decided to share it.
@@thefoodkookyhi, is this crumpet texture.? I don’t like this texture, I do love a bloomer bread texture, do you think I would get this soft crumb.? Sorry for babbling, I’m new to bread making. Thank you.
Recipe on website says one could use 3 - 4.5 cups of flour. This is too much variation for me to even want to try this recipe. Making a recipe based on look or feel not a good way to make a recipe for the first time. Plenty of bread recipes on RUclips that are just as simple and do not do this.
I totally understand your concern, and you're right that some people prefer a more precise measurement. The variation in flour amounts really depends on factors like the brand or type of flour used, as different flours can have varying densities, which is why I suggest a range. I’ve been baking homemade bread for 14 years, and over time, I’ve found that baking is often about adjusting for those little differences. I feel if I give you an exact amount of flour it might be deceiving and it definitely won't work for everyone. I agree that it might feel discouraging to work without an exact number, especially when trying a recipe for the first time, so if that’s a dealbreaker for you, I totally get it! There are plenty of other recipes out there that might be more your style.
Hello. I looked at your comment and wondered if it was a question, concern, or just a petty remark from someone who didn’t even watch my video. I’ll assume it’s a question, so here is my answer. There is no folding in my video. There is mixing and shaping, but that is not the same as kneading. Even if there was folding, kneading and folding are NOT the same thing. Mixing and folding are also NOT the same thing. Traditional kneading typically involves pushing the dough away on a flat surface with the heel of your hand. You wok on it with your hands for several minutes to develop the gluten. In my "no knead bread" recipe, however, this step is skipped. Instead, the gluten develops naturally over a longer resting period, without any hand kneading. I hope that answers your question. Wishing you a wonderful New Year!
Kneading means to mix the ingredients together so there cannot be a "no knead bread" otherwise nothing can happen. Once mixed and rested you then knockback the dough to form what ever you are making, rested and then baked
Hi @robjacobs5199, thanks for your opinion! Kneading actually means to handle a dough or clay by hands. Mixing is not kneading. Traditional kneading typically involves pushing the dough away on a flat surface with the heel of your hand. It is intended to work the dough and help with gluten development. However, in my ‘no knead bread’ recipe, that step is skipped. Instead, the gluten develops naturally over a long resting period, without any hand kneading. It’s a simple and effective method that still produces delicious bread. I’d love for you to try it and see how it works!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
The full recipe is published on my website. Click the link below to get it.
www.thefoodkooky.com/crusty-round-bread/
That looks really lovely, and is especially good for those of us with arthritic hands. Thank you the recipe.
Thank you so much! 😊 I hope you give it a try.
I'm a newbie baker. I've made several loaves, some pretty good, some like bricks. Super easy recipe to follow and the bread is outstanding! Even my wife loves it, and she's been skeptical at best. Thank you!
That's awesome to hear! I'm so glad the recipe worked out for you, especially since your wife loved it too! Keep experimenting, and don't be discouraged by the occasional brick - it’s all part of the process! Happy baking, and I’m sure there are many more delicious loaves in your future! 😊
@ Another successful loaf. My question now, can I put this dough in a loaf pan, and if so, how would I adjust temperature and time?
@@olroy61 Yay, I’m glad to hear that this recipe is working well for you! Yes, you can use a loaf pan, although the crust might turn out a bit different than when baked in a Dutch oven. Once you proof the dough, shape it and place it in the loaf pan. Score the top and let it proof again for about 30 minutes. I like to preheat the oven to 375°F, but any temperature between 355°F and 400°F should work well. Bake the bread for 25-35 minutes, checking after 20 minutes.
If you want a crunchier crust, you can create more steam by placing a small, oven-safe dish of water in the oven (on the lower rack) while baking. I hope that helps! Let me know if you have any more questions.
@ Thanks so much. I'll let you know how it goes!
@ The loaf pan turned out perfect. I baked it at 375 for 20 minutes, checked it, left it for another 5 minutes and the internal temp was exactly 200. When sliced off the end, my favorite part, put some butter on it when my wife asked for a bite. She doesn't like the end. She ate it all! 😀 Thank you again for your advice and guidance!
I’m no expert, but I started to make my own bread five years ago this month and I’ve never looked back! This is a beautiful video and the bread looks delicious, but I’m puzzled by two things that are different from what I’ve learned. 1. You don’t say that the water should be warm. Isn’t that important to get the yeast going? 2. For a similar reason I’ve learned that it’s better to wait a few minutes after you add the water, sugar (if any), and the yeast, before adding the salt, which is best to add with the flour because the salt will slow down the yeast from blooming. If you have reasons for doing it that way I’m curious what they are. I like that you don’t preheat the Dutch oven-I’ve often been suspicious about that, so I’m going to try it.
Thank you so much for stopping by and taking the time to comment on my video! I’m always happy to answer questions.
You’re absolutely right about the water temperature-it should be lukewarm, not too hot or too cold, to get the yeast activated properly. I appreciate you pointing that out!
For more details on the yeast type and the best time to add the salt, I’ve posted the full recipe on my website (you can find the link in the description). I go into all the specifics there, since it’s harder to fit everything into a short video.
I also appreciate your comment about the Dutch oven! I actually stopped preheating it recently because I’ve found that it gives me a better crust and more consistent crumb. I’m glad you’re willing to give it a try!
Thanks again for watching, and I hope you find the recipe helpful if you decide to give it a go. Feel free to reach out if you have any more questions!
@@thefoodkookyMany thanks for the informative, detailed, and friendly reply. Your video is beautifully produced, by the way, and it also showed me things I hadn’t thought of. I don’t have what you call a “proofing bowl”, so for now I think I’ll have to use the same bowl I mix the dough in, since all my other bowls are too big or too small (Goldilocks problem). I like the way you overturned the proofing bowl directly onto parchment paper, instead of putting the paper in the Dutch oven first, which means you can put the dough and the paper into the Dutch oven in one easy move. I’m going to do that!
You're very welcome! I'm so glad you found the video helpful and that it gave you some new ideas! The Goldilocks problem with bowls is real-it's great that you found a solution with the bowl you're already using. And yes, flipping the dough onto parchment paper is definitely a handy trick-it makes the whole transfer to the Dutch oven a lot easier and less messy. I’m sure your bread will turn out great! Let me know how it goes, and feel free to reach out if you have any other questions. Happy baking!
Warm water, right?
Yes, lukewarm water is best. Please click the recipe link if you have any other questions.
www.thefoodkooky.com/crusty-round-bread/
So cool! Same day!
Thank you. Yes, when you use yeast for bread making it is much faster than if you use a starter. I hope you give this recipe a try.
Love it! Thank you
Best wishes from a new ❤stay connected!
Thank you!
hi,can we make sour dough bread without dutch oven or case iron.
Hello, yes you can. Although this is not a recipe for a sourdough bread. You can bake the bread in a bread pan or on a baking sheet.
Any pot would do with led 🤷🏼♀️
@@haydehabdolahian7691 Not any pot with a lid would work. I has to be oven safe. Do not use glass or ceramic pot (unless it is oven safe at 430F). The Dutch oven works so well for baking bread because it creates a steamy environment, trapping moisture inside during the initial baking phase, which helps the bread develop a crisp, golden crust.
@ of course have to be oven safe to be able to cook in the oven hon 😊
Great work.Im from Sri Lanka.👍
Thank you and welcome to my channel 🙂
Where is it a no knead
Why oh why won't my dough rise? So frustrating.
I'm sorry to hear that. My guess is the yeast you used is expired or inactive. Or maybe it is too cold in your room. I wish I was there so I can help you.
Either the yeast was too old or your water that you used to proof the yeast was too hot (or too cold). Use a thermometer to check your water temperature.
That seems way too easy. No stretch and folds? A table spoon of yeast? No preheating the Dutch oven?
I need to try this.
Yes, it is the easiest bread recipe and it works. All you need is a good quality bread flour or all purpose flour with a high protein content. The flour does matter. Also, I stopped preheating the dutch oven years ago because the results are so much better when I don't preheat it. The bread has a better crust and the crumb is more even. Let me know if you have any questions. I would love to hear some feedback once you test the recipe.
@@thefoodkookyjust baked it. It turned out good. Very quick and easy.
I might try adding a little more salt and less yeast with a slow ferment next time to see if it develops a little bit more complexity but it’s certainly a good recipe if you’re in a hurry.
Thanks for teaching me that you don’t need to do 1000 stretch and folds and have the Dutch oven piping hot.
@@jessesven2262 Thank you so much for taking the time to share your experience. I'm glad the bread turned out good. I agree that the taste is not as developed as the sourdough bread. The sourdough requires a lot of technique and time. This is just a quick, everyday bread for busy families. For the past 14 years I tried many recipes, but I keep coming back to this one. Like you said, it is quick and easy. That is why I decided to share it.
@@thefoodkookyyes agree with everything you said.
Thanks again for sharing 😀
@@thefoodkookyhi, is this crumpet texture.? I don’t like this texture, I do love a bloomer bread texture, do you think I would get this soft crumb.? Sorry for babbling, I’m new to bread making. Thank you.
Recipe on website says one could use 3 - 4.5 cups of flour. This is too much variation for me to even want to try this recipe. Making a recipe based on look or feel not a good way to make a recipe for the first time. Plenty of bread recipes on RUclips that are just as simple and do not do this.
I totally understand your concern, and you're right that some people prefer a more precise measurement. The variation in flour amounts really depends on factors like the brand or type of flour used, as different flours can have varying densities, which is why I suggest a range. I’ve been baking homemade bread for 14 years, and over time, I’ve found that baking is often about adjusting for those little differences. I feel if I give you an exact amount of flour it might be deceiving and it definitely won't work for everyone. I agree that it might feel discouraging to work without an exact number, especially when trying a recipe for the first time, so if that’s a dealbreaker for you, I totally get it! There are plenty of other recipes out there that might be more your style.
So kneading has changed its name to folding !
Hello. I looked at your comment and wondered if it was a question, concern, or just a petty remark from someone who didn’t even watch my video. I’ll assume it’s a question, so here is my answer.
There is no folding in my video. There is mixing and shaping, but that is not the same as kneading. Even if there was folding, kneading and folding are NOT the same thing. Mixing and folding are also NOT the same thing. Traditional kneading typically involves pushing the dough away on a flat surface with the heel of your hand. You wok on it with your hands for several minutes to develop the gluten. In my "no knead bread" recipe, however, this step is skipped. Instead, the gluten develops naturally over a longer resting period, without any hand kneading.
I hope that answers your question. Wishing you a wonderful New Year!
Kneading means to mix the ingredients together so there cannot be a "no knead bread" otherwise nothing can happen. Once mixed and rested you then knockback the dough to form what ever you are making, rested and then baked
Hi @robjacobs5199, thanks for your opinion! Kneading actually means to handle a dough or clay by hands. Mixing is not kneading. Traditional kneading typically involves pushing the dough away on a flat surface with the heel of your hand. It is intended to work the dough and help with gluten development. However, in my ‘no knead bread’ recipe, that step is skipped. Instead, the gluten develops naturally over a long resting period, without any hand kneading. It’s a simple and effective method that still produces delicious bread. I’d love for you to try it and see how it works!