This is a great way to start learning how to make your own bread. For myself, I start it the day before, mix it all together and then let it rise covered in the fridge till the next day. A slow cold rise will do wonders for the flavor and texture. The next day I take it out, let it come to room temp, shape it, let it rise again and bake. Granted this is a 24 hr technique but there's little work involved... time does the work for you. Thanks Joe, I have 4 Dutch ovens and 18 pieces of cast iron... I'm OLD school, married to an Italian for 43 yrs so trust me, my good looks "ain't" the reason he puts up with me. lol :o)
Joey you are really an Italian I love to watch you cook and bake. I think you remember the things your grandma did and you cook with love In your heart. I enjoy watching you you’re awesome . My grandma was a fabulous cook and she was full blood Italian. So I as a cook like her. She was amazing also Patty from Chicago
I know exactly what you mean by "going there"....my grandma and grandpa came to the U.S. via Ellis Island in the 1920s, and made a fine life for themselves...they were from Bologna, lucky for me...I knew them growing up in the 60's and 70s, and she was the queen of hard core tortellini served in the best brodo on the planet. We visited the homeland some years after they died, and hooked up with a bunch of relatives we had never met, which was unbelievable....my wife and I ventured up into the hills above there, where the remnants of their blown out houses from the war still sat unchanged, and ventured into a little restaurant, and ordered the Torellini. Between that and the lemon cake, I was literally crying like a little kid, as it was THE VERY SAME as what I grew up on. Thanks for this bread, as she was not big on that as I recall, moslty pasta all mixed up in a large bowl, and of course the Tortellini....I managed to get her to write down those recipes for the Tortellini AND the brodo, which took her awhile, as it was something she had never actually thought about that way, and I make and worship that like nothing else some 50 years after her untimely death. Will have to incorporate this bread into the proceedings very soon! Thanks again!
So Far I've Made Four Loafs Of No Knead Bread Using Simple Recipes I Found On RUclips, BUT I Think I'm Going To Like This One Best! I Helped My Mother Make Bread When I Was Growing, (she was from the old country, Italy) It Was HARD Work Kneading That Dough Until Mom Was Happy, Then Cover It And Wait. Yes It Was Good, But This Is Easy And Looks Good! Can't Wait To Try It.
OMGoodness! This was awesome! I added some fresh rosemary & thyme & sauteed garlic slivers. I really believe in your extra salt & the olive oil. You really give some great tips! In fact, my recipe was mixed when I found yours--so I adjusted for the yeast/honey...ended up too wet. Added more flour & needed more cook time. Results were awesome! Thank you!!
Made this today for the 2nd time since your video came out :D Today I did tweak things just a hair to suit my hubby's taste. I mixed in 1/4 cup of my sourdough starter into the warm water to make up the 2 cups liquid, added 1/2 tsp of citric acid for more tang and both loaves turned out awesome. And yes we used your olive oil :) awesome stuff btw. Great recipe, thank you.
Great video . Me and my dad are currently making this bread right now. Thanks for showing how to do this recipe Joe . Can't wait to see how it turns out . Keep up with the great recipes Joe
@@Cookingitalianwithjoe we just put it in the oven, but when we had it sitting to let the yeast do its thing it rose up a little to far and got stuck to the plastic wrap, my dad was able to pull the wrap of without messing it up too much but he still had a problem pulling it out of the bowl. He was able to do so but he could not tuck the edges in properly, we managed to get it on to parchment paper and let it sit for 30 minutes. Now we are just waiting to see what it will look like when we pull it out of the oven for the first time. Will keep you posted, thanks again for the recipe, can't wait to try it😊👍👍
My eyes teared up when you spoke about your Grandmother & took a bite of that gorgeous looking bread! I can't wait to try this; now if I can only find some yeast (the local markets have been out of yeast for some time due to Covid). Anyway, thanks for the great recipe; I'll think of your Nana when I make it. 😋
On my 2nd loaf. Mine seems to be way way way too wet, literally had to pour it onto the parchment paper. But it looks ok after baking. Might be humidity in Oregon?? dunno - be safe and bake
Ahhh...my favorite eclipse. ..bread!!! Thank you for an Awesome video, because I love that you always actually teach people. Do you have a recipe for sfogliatelle? I would really love to see that recipe from you, because you stay true to form. Keep up the shameless plugs and the great work that you do.
My wife made this bread today. Delicious. Absolutely perfect. Better than Columbus Bakery, aka Indigenous Tribes Bakery! We are Syracuse natives living in Florida where it is difficult to find good Italian bread.
Hi Joe, love your videos. I am struggling with the pizza and the bread. I'm new to baking, it's my 2018 resolution to learn to bake. Can you please specify exactly what flour you're using? Our flour in the UK is all unbleached so that's not a worry but we don't have 'all purpose' we have plain but that also comes as strong and extra strong. I've tried various flours and yeasts and am trying not to overwork or underwork the dough. The last lot was extra strong bread flour for pizza dough and the yeast was activated and it did double in size. The dough is too heavy though. Tastes OK but way too heavy. Thanks.
Thanks! It came out great! My score marks weren't as pretty. Maybe I need a sharper knife. Lol! I ran out of honey and used a little sugar in the water. I also used one envelope of rapid yeast.
What size dutch oven did you use Giuseppe? I only have a 4 quart dutch oven ... will this be enough? Definitely want to try this recipe because you mentioned it being similar to Sour Dough and, well, I’m Italian also and we know good tasting food!
Hi Joe, just found you on RUclips and will definitely make this bread. I do not have a cast iron pot, can I bake it in a heavy duty Kitchen Aid pot? Thank you
Dr. Joe, you mention turning off all the "stuff", and bringing the kids into the kitchen to create memories like you have, in all the videos I've seen. I TOTALLY agree! BUT, unless you don't want your kids on the internet, which I can understand in this crazy world. Why aren't they there with you doing all these wonderful recipes? Jayman...
Hello there! Don’t know if you’ve answered this already bec I cannot go through allll the comments ...I can’t believe or understand why you put your cast iron in the oven bf making and rising the dough. I just put my dough together and going to let it rise for 4-5 hrs. Isn’t that a bit long to heat up that pan! 😊. Thank you! PS made your pie crust and it was gorgeous!
This looks great! I'm having trouble finding some of your recipes, though. I just clicked on the link above and when I typed in "no knead bread" in the search box on the site, it said that recipe wasn't found. I'm confused about where to go to find each recipe you do on your youtube videos.
How big is the Dutch oven you used to bake the bread? We’re going to make it for Thanksgiving but I don’t have one. Love your personality. I’d be 500 pounds if I was married to you.
Help! Not sure what happened. I followed directions...went with the overnight so I could have warm bread in the morning and woke to a bowl that had overflowed and what was left in the bowl was so wet it poured out on the sheet and spread like a wet blob. Guess I won’t be needing that marscopone after all 😒
Babz, if its bread with small holes it's this one. If it's bread with larger holes is ciabatta which requires a 24 hr. starter to produce the bigger holes and airy texture. As long as the dough isn't dense or dry but pliable and soft you should be able to produce a good loaf of bread.
I noticed that too--a bit too much editing--and left out the part that beginners feel the most uncomfortable with: handling the dough. Also, I don't know why, but most men presenters don't know how to modulate their voice--felt like this fellow was yelling at me the whole time. HOLY COW, had to turn the colume waaaaaay down. A few closeups of the texture would be nice, even as inserted stills.
I am just ready to put my dough in the oven. I am a bit worried because my dough came together very very wet. I did add more flour, but it is still WET. We'll see what happens and I'll let you know.
Great Joe, I'm going to adopt the kosher side of your recipes. do you sift the flour befor you use it? it In Judaism, it is a religious obligation to sift the flour before use.
Respect, but Grace given by Yahushua allows you to be free! NO ONE could keep the Law it was a school teacher! Christ fulfilled the Law & gave you only one law To Love, perfect love casts out all fear! Shalom! and go ahead and sift the flour I do makes it lighter
I’m crying with you while you visit your grandmother. This is beautiful!
This is a great way to start learning how to make your own bread. For myself, I start it the day before, mix it all together and then let it rise covered in the fridge till the next day. A slow cold rise will do wonders for the flavor and texture. The next day I take it out, let it come to room temp, shape it, let it rise again and bake. Granted this is a 24 hr technique but there's little work involved... time does the work for you. Thanks Joe, I have 4 Dutch ovens and 18 pieces of cast iron... I'm OLD school, married to an Italian for 43 yrs so trust me, my good looks "ain't" the reason he puts up with me. lol :o)
Joey you are really an Italian I love to watch you cook and bake. I think you remember the things your grandma did and you cook with love In your heart. I enjoy watching you you’re awesome . My grandma was a fabulous cook and she was full blood Italian. So I as a cook like her. She was amazing also Patty from Chicago
I know exactly what you mean by "going there"....my grandma and grandpa came to the U.S. via Ellis Island in the 1920s, and made a fine life for themselves...they were from Bologna, lucky for me...I knew them growing up in the 60's and 70s, and she was the queen of hard core tortellini served in the best brodo on the planet. We visited the homeland some years after they died, and hooked up with a bunch of relatives we had never met, which was unbelievable....my wife and I ventured up into the hills above there, where the remnants of their blown out houses from the war still sat unchanged, and ventured into a little restaurant, and ordered the Torellini. Between that and the lemon cake, I was literally crying like a little kid, as it was THE VERY SAME as what I grew up on.
Thanks for this bread, as she was not big on that as I recall, moslty pasta all mixed up in a large bowl, and of course the Tortellini....I managed to get her to write down those recipes for the Tortellini AND the brodo, which took her awhile, as it was something she had never actually thought about that way, and I make and worship that like nothing else some 50 years after her untimely death. Will have to incorporate this bread into the proceedings very soon! Thanks again!
Seriously, I love that you love food and your heritage in your food!
Thanks Grandma and you too Joe!! Looks DELICIOUS! Tomorrow it will happen. Making bread of course 😋. Be safe my friend ✌️
Hi Joe, of all the no knead breads, yours is the best, because you add olive oil (natch!) and honey. Thanks for another terrific recipe!
So Far I've Made Four Loafs Of No Knead Bread Using Simple Recipes I Found On RUclips, BUT I Think I'm Going To Like This One Best!
I Helped My Mother Make Bread When I Was Growing, (she was from the old country, Italy) It Was HARD Work Kneading That Dough
Until Mom Was Happy, Then Cover It And Wait. Yes It Was Good, But This Is Easy And Looks Good! Can't Wait To Try It.
OMGoodness! This was awesome! I added some fresh rosemary & thyme & sauteed garlic slivers. I really believe in your extra salt & the olive oil. You really give some great tips! In fact, my recipe was mixed when I found yours--so I adjusted for the yeast/honey...ended up too wet. Added more flour & needed more cook time. Results were awesome! Thank you!!
Joe. as an irish man, you are the man. Your food recipes are beautiful. Oh I wish I was iti tonight
You made me miss my grandma. I am going to make this one for sure. Thanks.
I have been wanting to make my own bread for a long time. I think this will be my first. Thank you for posting. Love your channel.
i love love love your show you make everything so easy i am 77 years young just goes to show you you can teach an old dog new tricks thanks
That bite brought tears to my eyes! I'm making this for my kids tonight & finishing in the morning 🙌💛🙏
Hey Joe!!! Excellent recipe, thanks for sharing it with us. Have a fabulous day!!!!
Ciao, great video Joe. so happy to know the Italian tradition is alive and well.. Thanks for sharing your videos and ''knowledge "...
Made this today for the 2nd time since your video came out :D Today I did tweak things just a hair to suit my hubby's taste. I mixed in 1/4 cup of my sourdough starter into the warm water to make up the 2 cups liquid, added 1/2 tsp of citric acid for more tang and both loaves turned out awesome. And yes we used your olive oil :) awesome stuff btw. Great recipe, thank you.
Great video . Me and my dad are currently making this bread right now. Thanks for showing how to do this recipe Joe . Can't wait to see how it turns out . Keep up with the great recipes Joe
Have fun!
@@Cookingitalianwithjoe we just put it in the oven, but when we had it sitting to let the yeast do its thing it rose up a little to far and got stuck to the plastic wrap, my dad was able to pull the wrap of without messing it up too much but he still had a problem pulling it out of the bowl. He was able to do so but he could not tuck the edges in properly, we managed to get it on to parchment paper and let it sit for 30 minutes. Now we are just waiting to see what it will look like when we pull it out of the oven for the first time. Will keep you posted, thanks again for the recipe, can't wait to try it😊👍👍
Just make this bread it's soooooo delicious I can't stop eating this the first bread in my life thank you thank you thank you 😇
I love this bread. You took away the fear of bread making. It came out perfect the first time.
My eyes teared up when you spoke about your Grandmother & took a bite of that gorgeous looking bread! I can't wait to try this; now if I can only find some yeast (the local markets have been out of yeast for some time due to Covid). Anyway, thanks for the great recipe; I'll think of your Nana when I make it. 😋
Please do!
I will be learning to make this during quarantine!
On my 2nd loaf. Mine seems to be way way way too wet, literally had to pour it onto the parchment paper. But it looks ok after baking. Might be humidity in Oregon?? dunno - be safe and bake
I enjoy the bread making & I will try and bake too.Thank you
Nice, been looking at recipers all day, I think this is the best.
Going to order the olive oil!!
This looks outrageously good! I swear I could smell it all the way in Oklahoma! Thanks!
OH MY GOODNESS....you've made me hungry.....that looks so yummy....Thank you
You are so welcome
I love this! I have been to Italy and I miss the food so much! this way I can get a taste of Italy form Texas thanks joe!
Thank you! Ciao, Joe
love your receipe will go to Italy soon !!!In the meantime will try some of your receipes.
Great video, thank you! I would recommend you a round-edge plastic dough-scaper (instead of the spatula).
Ahhh...my favorite eclipse. ..bread!!! Thank you for an Awesome video, because I love that you always actually teach people. Do you have a recipe for sfogliatelle? I would really love to see that recipe from you, because you stay true to form. Keep up the shameless plugs and the great work that you do.
alba morales s
My wife made this bread today. Delicious. Absolutely perfect. Better than Columbus Bakery, aka Indigenous Tribes Bakery! We are Syracuse natives living in Florida where it is difficult to find good Italian bread.
Fantastic!
Just went there! Love that line! Thanks Joe
Love the bread and so easy. Great the first day as it comes out of oven. The next day still delicious but crust not as crispy.
Loved this!
I think your Nonna and my Oma went to the same Grandma school. God bless them both.
Hi Joe, love your videos. I am struggling with the pizza and the bread. I'm new to baking, it's my 2018 resolution to learn to bake. Can you please specify exactly what flour you're using? Our flour in the UK is all unbleached so that's not a worry but we don't have 'all purpose' we have plain but that also comes as strong and extra strong. I've tried various flours and yeasts and am trying not to overwork or underwork the dough. The last lot was extra strong bread flour for pizza dough and the yeast was activated and it did double in size. The dough is too heavy though. Tastes OK but way too heavy. Thanks.
Another great video! I know it is not exactly pertinent, but I love the style/look of your oven, can you share the brand please?
Thanks! It came out great! My score marks weren't as pretty. Maybe I need a sharper knife. Lol! I ran out of honey and used a little sugar in the water. I also used one envelope of rapid yeast.
No loud music Joe, WONDERFUL WONDERFUL
ok, visit grandma, smell the memory, marscapone cheese and marmalade, this guy's the best
Hey Joe, greetings from Ozone Pk. NY, great video.
Viva Puglia/Bari, Bitonto and """Grumo Appula""" .
What size dutch oven did you use Giuseppe? I only have a 4 quart dutch oven ... will this be enough? Definitely want to try this recipe because you mentioned it being similar to Sour Dough and, well, I’m Italian also and we know good tasting food!
8 qt
So making this this Weekend. Thanks, Graci and Amazingly Well Done!
Another great video, thanks Joe!
Extremely positive energy!
Thank you for sharing 😊
Looks good, Joey
Great video. What is the name of the Cheese you used at the end with the Marmalade?
Better with just blackberry jam!!!! Good job. Italians are great!!! Patrick Raffaelo artist
Wow , the drama reminds me of a day time soap.
Joey! Another great video.
Hi, Joe. Please mention that le creuset users need to swap the black knob for a stainless steel one. thanks
Man you can make wonderful bread .....and man you can talk! Would love to have seen a close up of the final result!
Hi Joe, just found you on RUclips and will definitely make this bread. I do not have a cast iron pot, can I bake it in a heavy duty Kitchen Aid pot? Thank you
great video.
Glad you enjoyed it
I wanna cry!! Lol.
Does it have to be cooked in a cast iron dutch oven? Can I use a ceramic casserole dish with a lid?
yes,you can.
Love your video I make bread all the tme
Excellent!
Please add ingredients to recipe so we can refer back when wanting to make this.
www.cookingitalianwithjoe.com
Amazon does not show Vito and Joe's extra virgin olive oil in a search, May I have a link?
Dr. Joe, you mention turning off all the "stuff", and bringing the kids into the kitchen to create memories like you have, in all the videos I've seen. I TOTALLY agree! BUT, unless you don't want your kids on the internet, which I can understand in this crazy world. Why aren't they there with you doing all these wonderful recipes? Jayman...
can you use whole wheat flour? every time I try whole wheat it turns out flat!
Wholewheat flour lacks gluten to trap the bubbles, so try adding some vital wheat gluten or include high protein bread flour in your dough.
@Idris Animations Thank you! I'll try that.
@@301250 Thank you... hopefully I'll get more than a hockey puck.
Yummy
Hello there! Don’t know if you’ve answered this already bec I cannot go through allll the comments ...I can’t believe or understand why you put your cast iron in the oven bf making and rising the dough. I just put my dough together and going to let it rise for 4-5 hrs. Isn’t that a bit long to heat up that pan! 😊. Thank you! PS made your pie crust and it was gorgeous!
Hi Joe have you made / got a ciabbatta bread recipe 🙏🇿🇦
This looks great! I'm having trouble finding some of your recipes, though. I just clicked on the link above and when I typed in "no knead bread" in the search box on the site, it said that recipe wasn't found. I'm confused about where to go to find each recipe you do on your youtube videos.
Joann Jacquin this is looks FELICIOUS!!!!
I’m having so much fun,😁😁😁👏👏
wudv liked to see close up of bread wen you cut into it
you did an exellent job, so I will try this - it does look easy enough. Thank you!!!! :-)
How hot do I cook it on. ty Looks so good
450 to 500 F
Can we use wholewheat flour for this recipe? Please
what size dutch oven should I buy
Needed to add a bit more flour but it turned out just like Joe's
I have a Club aluminum oval chicken roaster (with cover) would that work?
Can I use Whole Wheat flour.
Yes you can
Add a bit more water and give it another hour or two to rise and rest.
"That's how we test it" Wink!
Is the temp the same for a gas stove
yes
How big is the Dutch oven you used to bake the bread? We’re going to make it for Thanksgiving but I don’t have one. Love your personality. I’d be 500 pounds if I was married to you.
10qt
Where's the recipe? It's not on your website.
The honey or sugar feeds the yeast. Yeast is a living organism and needs nourishment.
This recipe isn't on your website either, that's the second I've looked for and neither were there.
Joe can this be made with a stand mixer
Yikes! NO! Hand blend only.
Help! Not sure what happened. I followed directions...went with the overnight so I could have warm bread in the morning and woke to a bowl that had overflowed and what was left in the bowl was so wet it poured out on the sheet and spread like a wet blob. Guess I won’t be needing that marscopone after all 😒
I dissolve my salt with the yeast, have never had a problem.
No folding at all?
Are you married? I’m 68 years old and NOT pretty but I think I just fell in love. Handsome and he cooks. Doesn’t hurt he’s also Italian ♥️ lol
How do you store left over loaf so it doesn’t soften up overnight?
Freeze it asap. Ciao Joe
we want to use the next day, but storing in a zip lock bag made it soft. maybe paper bag? foil?
My father has been asking for bread like my nonna used to make in Italy, I wonder if this is it? Does anyone know if this is super dense?
Babz, if its bread with small holes it's this one. If it's bread with larger holes is ciabatta which requires a 24 hr. starter to produce the bigger holes and airy texture. As long as the dough isn't dense or dry but pliable and soft you should be able to produce a good loaf of bread.
👌🙏
I would really like to have the recipe to follow. I've never made bread. Thank you Joe.
Jacquelyn Ward Hi, go to Joe's website.
Do you have the measurements..?
This bread looks so ridiculous, Joe!!! I LOVE bread. Gonna fix this one for sure ;)
making it now. Eat with a beef stew. Hmmmm
Where is the recipe?
You didn't show the forming of the dough :/
I noticed that too--a bit too much editing--and left out the part that beginners feel the most uncomfortable with: handling the dough. Also, I don't know why, but most men presenters don't know how to modulate their voice--felt like this fellow was yelling at me the whole time. HOLY COW, had to turn the colume waaaaaay down. A few closeups of the texture would be nice, even as inserted stills.
LOL. I live near a company that sells spring water.....it's tap water. Marketing!
The PDF recipe is incorrect. Watch this and take notes.
the pdf is no where near the u tube a even has incorrect steps, watch the utube and correct before using
I soo glad you don’t smack your lips or chewing with your mouth open....thank you!
I am just ready to put my dough in the oven. I am a bit worried because my dough came together very very wet. I did add more flour, but it is still WET. We'll see what happens and I'll let you know.
You can do it!
well it came out a bit under baked but still very tasty. It's wonderfull toasted also..Thanks Joe, great recipe
Great Joe, I'm going to adopt the kosher side of your
recipes.
do you sift the flour befor you use it?
it
In Judaism, it is a religious obligation to sift the flour before use.
Respect, but Grace given by Yahushua allows you to be free! NO ONE could keep the Law it was a school teacher! Christ fulfilled the Law & gave you only one law To Love, perfect love casts out all fear! Shalom! and go ahead and sift the flour I do makes it lighter