Hi Steve. I wanted to thank you for teaching me how to make great quality, home baked bread easily. My father prided himself in being able to bake high quality loaves. I never learned the skill from him but you have corrected that failing of mine. Thanks for helping me to reconnect to something my father truly loved.
2021-03-22 💗🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
I am going to make this tonight and let it set overnight and cook tomorrow. All of the recipes I have done of yours has never failed me. Why would I go to any other channel. I have one of your cook books, but I know you have others and I want them all! 😀
Glad you're back. I love your videos. I make bread all the time because of your wonderful teaching. Just made a round loaf yesterday. They make great grilled cheese sandwiches.
Thanx, Steve. Your videos are the reason I now make my own bread. And FYI, I have the fancy iron enamel dutch ovens, and other bread specific pans, but your PMDO is still the technique I use over and over. Works beautifully, and makes the perfect slicing loaf ! Please, don't stop developing your recipes and techniques.
Thanks, Steve.. for this easy-to-follow recipe! I've tried and it has consistently turn out beautifully! Today, I tried it differently and divided the dough into 2 mini loaf pans, covered up (PMDO style) and baked with the same time(s). The result was simply beautiful! Wish I can show it here! Now I no longer buy bread when I can make my own! Can't wait to try your other great recipes! Excellent teaching videos! Thanks again! Blessings from Malaysia!
Thanks Steve, I love your videos. I wanted to say that my dear husband who is from Russia (but with his roots from Northern Ukraine) tells me that the proofing over night no knead system was indeed the way his grand mother used to make bread. She would make a batch on Saturday night and leave over night and bake on a Sunday. Thanks for your sweet videos and for helping me learn to love making bread using your method. All the Best to you Steve!
Sir, I trust you - to me, you truly know what you are doing(saying). You have a scientific brain😊. I’m making it following your recipe. Thanks for teaching 👍👍❤️
Hi Steve. Glad you’re back. I’ve advanced in bread baking to sourdough and other methods, but always fall back on this method, when wanting yeast and an easier method.
I love watching you make bread. I wouldn't mind if you redid some of your classics for our viewing. I know I could go back to your videos, but when I see one pop up I can't wait to watch it. It's a special treat.
Just took a loaf, from this recipe, out of my oven. Love how you simplify things Steve. Great recipes, & so fun waking up to see my dough all ready to finish. Used to make the dough in my bread maker, no more! Thanks Steve.
Thanks for this new recipe, Stev. I tried it yesterday and we love it!! I also bake your rolls all the time, in place of burger buns. We also do egg sandwiches with these rolls as well as other stuff. Thanks for making it so easy. For me now, there is no excuse to ever have to buy chemically laden store bought bread. You are awesome!!
I noticed that you didn't lightly coat the dough in flour before transferring to the pan which you do in the 'turbo' method. Is this because of the slow rising overnight? Also, on the poor man's dutch oven; my pans don't have a wide enough lip to clip them together; so I instead make an aluminum foil 'tent' to cover the pan. It seems to work just as well. Just a tip for those that have thin-rimmed loaf pans.
I would love a full set and have been making some of your breads for a few years now and people always look forward to having my breads that were only possible because of your recipes. Hands “ off “ the best bread ever.
First time ever making bread with this recipe and it was a great success! Thank you for the content and helpful instructions! Sharing this with all of my friends :)
I've tried your easy, bread recipes, and they are a hit! I hope you are well. I've even shared your videos, with others. I could listen to you talk, all day. Thank you!
Thank you Steve ! Long time no see.. I like the idea of the clipping of the 2 pans together. Great recipes , fast ,easy , taste delicious. Thank you again. 👍👍💖😊
Steve, thank you so much for your easy to understand recipes! My kids and I are learning how to make bread together. It means a lot to me. You have an amazing legacy.
Steve. Glade your back!! I'll be making this bread tomorrow morning. I'm eating your Cinnamon roles as I type.. YUM. I broke my right ankle in Colorado Zip lining. Ive had lots of time for my baking. Great recipes...………..John in Arizona.....
It’s wonderful to see you again Steve! I’m so glad I followed you and have been following your recipes. I must say, they are so simple and easy, my family loves it! Hope to see many more of your fabulous recipes. 🙏🏼
Your recipes are so easy to follow. I've got my first multigrain loaf proofing now. I'll be baking it in the morning, can't wait to see how it turns out.
You live. Glad to see you again. I believe the difference in shape between the two loaves relates to the seem that was not cut into the open topped pan loaf. :) I make this using half multi-grain flour, half AP, plus added sesame seeds. i don't use the oats for this purpose. I have taught your methods to a couple of people who have now lost their fear of making bread.
Hi Steven First of all sorry for my english I live in Belgium Your recipe is wonderful I started it yesterday and I've made the bread today, it is beautiful. Thank you for your work Vincent
Where have you been all my life.....I could have been having these easy to make breads. You are awesome. Thank you for sharing!! P.S. you are a good teacher.
Hi Steve, As I mentioned in a previous comment I love your recipes and that I wanted to get more of your books. Well 4 came today. Thought I had better leave the rest of the cookbooks for another time. I have plenty to read right now, because I will read them cover to cover like I did the first one. I admit I am a little concerned about making pizza dough as I have never made any. But I am going to give it a try. Thanks for making the process of baking bread so enjoyable.
Thank you, Steve, for encouraging us to make our own bread. Here in Germany many people want to buy or make spelt bread because of gluten allergy. Could you please make an example, maybe with whole grain spelt or a mixture? Preferably in a dutch oven. Thank you. People say, it is difficult to make a spelt dough.
Great video Steve, thanks for all you have done! I'm snacking on some no-knead honey-oat whole wheat with butter right now that you taught us how to make a few years ago. I'm telling you, ya just can't buy bread like this in the stores! Delicious! Thanks!
No need (pun intended) to tell me about the pan, I bought your book, so I read about them. I was impatient to get started so just went straight to the recipe...one thing that I've only just noticed, now that I've left it to rise, no sugar, which puzzles me.
Newbie to ur channel. Breadmaking has always been intimidating to me until you. Ur way is easily understood. Do you have any plans to make sourdough bread or maybe crackers/graham crackers? That would be gr8.
Welcome Back Steve it's been too long since I last saw you make beautiful bread! You're the one who got me started on making my own bread and I haven't looked back since! This new recipe is going to be the next bread I make probably tomorrow. Question though, can I make this with whole wheat flour or half whole wheat and half bread flour instead of using just bread flour and if so how much of whole wheat or if using a combo of the whole wheat and bread flour how much of each? I prefer whole wheat or a combo of the two. Thank you, your video's and bread are amazing, can't thank you enough!!
I am enjoying your videos ... I made some no knead bread with the dutch oven recipe but had to leave my dough for a couple of days maybe even three, I am not sure. The dough smelled very yeasty like beer and it would hardly form when I poured it on a floured surface. I did the best I could with it and sort of plopped it onto the parchment paper and quickly into a bowl while the dutch oven preheated. It is very dense and has sort of a translucent, spongy look and feel about it and it tastes like sour dough bread. I hope it is OK to eat. It tastes awesome. I really don't know why it turned out like this unless the weather changing from hot to cold had something to do with it.
Hi Steve, this is Tom again, checked the height of the loaf, it's around 4 1/4" high, your bread loaves looked higher in your video, maybe my yeast is a bit old?
Hello Steve, I am an Indian guy who wants to try his hands in baking especially regular breads. The breads which are available in the Indian market are of really poor quality. Their taste is really dull and boring. Moreover we don't really know what they are feeding us with. The chemicals that are used in daily store bought bread are actually very harmful. I seriously want to change my lifestyle especially the eating habits for a fairly healthy and happy life ahead. That's why I was searching for some basic and easy bread making videos. While in my search I stumbled upon your bread making videos. I must really say that they are easy and at the same time fairly elaborate for a person like me who is absolutely novice in baking. I do thank you from the bottom of my heart for these wonderful recipes and beautiful videos. Please stay healthy and enlighten us with these kind of awesome recipes. May God bless you!
Hey Steve thanks so much for these amazing videos, I just wanted to know is there any difference using a glass bowl & is it better to leave it proof the whole 24hours or 8 to make it really airy? Thanks again for all your help with everything your such a legend from Ben in Melbourne Australia
The glass bowl is heaver... it will stay in place while you mix. I prefer to proof overnight... it develops more flavor and uses less yeast. I use the 'Turbo" method when guests come on short notice. Steve
Hi Steve, I am so happy with your video's and information. I always wanted to bake my own bread, Thank You. 1st batch did not have the bubbles inside, used 12 oz of water. My 2nd batch using 14 or 16 oz of water, the results are amazing. I will venture on to the multigrain and rye. take care, what is the best way to store your bread? Happy Easter! :)
Hi Steve, love your bread videos and just tried the Multi grain recipe using the PMDO and it looks great. I baked for 40 minutes at 400F, removed top and baked for an additional 14 minutes. 1st proofing approximately 10-12 hours, 2nd proof about an hour. It looks great, but the loaf seems awful heavy, my 90 year old Mom said I can hardly lift the loaf. It tasted good, but is fairly dense, is this normal. The bread rose good and looks good, any suggestions???
Thank you for another recipe. Could I ask what temperature is in your kitchen. I have a hard time for my dough to rise. It will rase in the oven with light but then won't while proofing. I live in Florida, is humidity has something to do with it? I use AC it's around 75-77 degrees.
Thank you, great recipe. Made this with bread flour and whole wheat came out really good. Just have a question if I want to add like sunflower seeds, pumpkin seeds, chia seed do I change quantity of water or anything ales. Also can you put video for walnut cranberry healthy bread please.
I’m a 75 yr old great gramma who’s learned to bake wonderful bread, thanks to you, Steve! You explain it so well💙
Hi Steve. I wanted to thank you for teaching me how to make great quality, home baked bread easily. My father prided himself in being able to bake high quality loaves. I never learned the skill from him but you have corrected that failing of mine.
Thanks for helping me to reconnect to something my father truly loved.
2021-03-22 💗🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland
Hi Steve, I've tried a few of your bread and roll recipes and never had a failure! Thank you 👍🏻😊
I am going to make this tonight and let it set overnight and cook tomorrow. All of the recipes I have done of yours has never failed me. Why would I go to any other channel. I have one of your cook books, but I know you have others and I want them all! 😀
Glad you're back. I love your videos. I make bread all the time because of your wonderful teaching. Just made a round loaf yesterday. They make great grilled cheese sandwiches.
Thanx, Steve. Your videos are the reason I now make my own bread. And FYI, I have the fancy iron enamel dutch ovens, and other bread specific pans, but your PMDO is still the technique I use over and over. Works beautifully, and makes the perfect slicing loaf ! Please, don't stop developing your recipes and techniques.
Great to see you again. Your recipes are wonderful. Thank you.
Rosalind Newman food
Thanks, Steve.. for this easy-to-follow recipe! I've tried and it has consistently turn out beautifully! Today, I tried it differently and divided the dough into 2 mini loaf pans, covered up (PMDO style) and baked with the same time(s). The result was simply beautiful! Wish I can show it here! Now I no longer buy bread when I can make my own! Can't wait to try your other great recipes! Excellent teaching videos! Thanks again! Blessings from Malaysia!
Thanks Steve, I love your videos. I wanted to say that my dear husband who is from Russia (but with his roots from Northern Ukraine) tells me that the proofing over night no knead system was indeed the way his grand mother used to make bread. She would make a batch on Saturday night and leave over night and bake on a Sunday. Thanks for your sweet videos and for helping me learn to love making bread using your method. All the Best to you Steve!
Sir, I trust you - to me, you truly know what you are doing(saying). You have a scientific brain😊. I’m making it following your recipe. Thanks for teaching 👍👍❤️
Hi Steve. Glad you’re back. I’ve advanced in bread baking to sourdough and other methods, but always fall back on this method, when wanting yeast and an easier method.
I love watching you make bread. I wouldn't mind if you redid some of your classics for our viewing. I know I could go back to your videos, but when I see one pop up I can't wait to watch it. It's a special treat.
Just took a loaf, from this recipe, out of my oven. Love how you simplify things Steve.
Great recipes, & so fun waking up to see my dough all ready to finish.
Used to make the dough in my bread maker, no more!
Thanks Steve.
Thnx for your very prompt reply. Thorough gentleman.
Thanks for this new recipe, Stev. I tried it yesterday and we love it!! I also bake your rolls all the time, in place of burger buns. We also do egg sandwiches with these rolls as well as other stuff. Thanks for making it so easy. For me now, there is no excuse to ever have to buy chemically laden store bought bread. You are awesome!!
Hi Steve. Thank you for your return. Enjoy your videos.
I noticed that you didn't lightly coat the dough in flour before transferring to the pan which you do in the 'turbo' method. Is this because of the slow rising overnight?
Also, on the poor man's dutch oven; my pans don't have a wide enough lip to clip them together; so I instead make an aluminum foil 'tent' to cover the pan. It seems to work just as well. Just a tip for those that have thin-rimmed loaf pans.
I would love a full set and have been making some of your breads for a few years now and people always look forward to having my breads that were only possible because of your recipes. Hands “ off “ the best bread ever.
So wonderful to see you again. Your videos are the reason I started making bread, thank you
First time ever making bread with this recipe and it was a great success! Thank you for the content and helpful instructions! Sharing this with all of my friends :)
I've tried your easy, bread recipes, and they are a hit! I hope you are well. I've even shared your videos, with others. I could listen to you talk, all day. Thank you!
Thank you Steve ! Long time no see.. I like the idea of the clipping of the 2 pans together. Great recipes , fast ,easy , taste delicious. Thank you again. 👍👍💖😊
Great to see you Steve....another fine effort.....please keep 'em coming!!!
Steve, thank you so much for your easy to understand recipes! My kids and I are learning how to make bread together. It means a lot to me. You have an amazing legacy.
This is a fantastic video! I'm going to try this. Thank you!
Great to see your wonderful videos again, Steve. A bear hug from a huge fan from Brazil! 😉👍👏
i love your bread Steve im trying multi grain next been making your bread for a few years my kids love it to thank you for making it so easy
I hope Carhartt sponsors these videos soon!
Steve. Glade your back!! I'll be making this bread tomorrow morning. I'm eating your Cinnamon roles as I type.. YUM. I broke my right ankle in Colorado Zip lining. Ive had lots of time for my baking. Great recipes...………..John in Arizona.....
Steve, I absolutely LOVE ALL of your bread recipes, they are ALL no fail!!! Thank you so much
Thank you so much Steve. I love my bread.
It’s wonderful to see you again Steve! I’m so glad I followed you and have been following your recipes. I must say, they are so simple and easy, my family loves it! Hope to see many more of your fabulous recipes. 🙏🏼
Love all your recipes. Many thanks and kind regards. Anna
Thank you Steve, nice to see you back.
Your recipes are so easy to follow. I've got my first multigrain loaf proofing now. I'll be baking it in the morning, can't wait to see how it turns out.
You live. Glad to see you again. I believe the difference in shape between the two loaves relates to the seem that was not cut into the open topped pan loaf. :)
I make this using half multi-grain flour, half AP, plus added sesame seeds. i don't use the oats for this purpose.
I have taught your methods to a couple of people who have now lost their fear of making bread.
Yay! So glad to see this video this morning! Your recipes and techniques are great!!!
Thanks Steve! Glad to see you’re back. You are a great teacher. Thanks so much.
All of your recipes are soooo awesome and simple. Thank you.
Love your no knead breads. They are delicious and so simple to make. Glad to see you are back with more recipes.
Hi Steven
First of all sorry for my english I live in Belgium
Your recipe is wonderful
I started it yesterday and I've made the bread today, it is beautiful.
Thank you for your work
Vincent
So glad you are back! This looks like another winner!
Where have you been all my life.....I could have been having these easy to make breads. You are awesome. Thank you for sharing!! P.S. you are a good teacher.
Great to see you back!
Just discovered your channel. Been binge watching your videos! Love your easy steps and delivery,simple,to the point! Thank you!!
Glad to see you again, I was worried about you for being dissapeared for so long. Thanx for this recepie!
Thanks Steve for coming back to your channel.
So glad to see you again! Videos are to the point, informative, and make great bread!
Thanks Steve - Welcome back!
I've enjoyed your shortcuts to great bread... For one loaf, I mix, raise & bake dough in the bread pan.. No bowls to wash!
Love your videos and the end results are some of the best bread I have ever tasted.
Hi Steve,
As I mentioned in a previous comment I love your recipes and that I wanted to get more of your books. Well 4 came today. Thought I had better leave the rest of the cookbooks for another time. I have plenty to read right now, because I will read them cover to cover like I did the first one. I admit I am a little concerned about making pizza dough as I have never made any. But I am going to give it a try. Thanks for making the process of baking bread so enjoyable.
Hi Steve. Glad to see you and thanks for another great video.
thank you for the details of crust development there at the end.
Thanks for sharing!! I look forward to your videos! 😊
Thank you, Steve, for encouraging us to make our own bread. Here in Germany many people want to buy or make spelt bread because of gluten allergy.
Could you please make an example, maybe with whole grain spelt or a mixture? Preferably in a dutch oven.
Thank you. People say, it is difficult to make a spelt dough.
Great video Steve, thanks for all you have done! I'm snacking on some no-knead honey-oat whole wheat with butter right now that you taught us how to make a few years ago. I'm telling you, ya just can't buy bread like this in the stores! Delicious! Thanks!
Gonna start some dough now and let it proof overnight!!! Thanks for another great videos Mr. Steve
I'm loving your easy bread recipes! Going grocery shopping this week and plan to try a few! Thanks so much for sharing!
Welcome back good sir! Nice to see you in my inbox again!
Another delicious bread!
Thanks Steve
You are definitely The Bread Man superior! Love your recipes and tips. Perfect. Thanks
You're back! Great to see you!
Another great video, Thanks Steve!
Looks like another great recipe-can't wait to try it. Thanks, and it's good to see you again!!
Thanks for sharing this Steve.
Making this tonight! Can’t wait to bake it tomorrow!
Love your videos. Learned a lot from them. Glad to see your back making them. Thanks.
It's a great bread' recipe; and thanks much for the tips too. Great video, Steve! Nice evening!
Thanks Steve! I’ve watched many of your videos and can’t wait to try this recipe!
No need (pun intended) to tell me about the pan, I bought your book, so I read about them. I was impatient to get started so just went straight to the recipe...one thing that I've only just noticed, now that I've left it to rise, no sugar, which puzzles me.
Newbie to ur channel. Breadmaking has always been intimidating to me until you. Ur way is easily understood. Do you have any plans to make sourdough bread or maybe crackers/graham crackers? That would be gr8.
This looks so easy...a must try!🍞
Welcome Back Steve it's been too long since I last saw you make beautiful bread! You're the one who got me started on making my own bread and I haven't looked back since! This new recipe is going to be the next bread I make probably tomorrow. Question though, can I make this with whole wheat flour or half whole wheat and half bread flour instead of using just bread flour and if so how much of whole wheat or if using a combo of the whole wheat and bread flour how much of each? I prefer whole wheat or a combo of the two. Thank you, your video's and bread are amazing, can't thank you enough!!
It's ok to use whole wheat. I blend whole wheat and bread flour 50/50. Steve
Thank you kindly Steve much appreciate your prompt response and your knowledge on bread making!!
Hi Steve glad you are doing videos again. Love your recipes, have tried quiet a few pizza turbo is my favourite.
I am enjoying your videos ... I made some no knead bread with the dutch oven recipe but had to leave my dough for a couple of days maybe even three, I am not sure. The dough smelled very yeasty like beer and it would hardly form when I poured it on a floured surface. I did the best I could with it and sort of plopped it onto the parchment paper and quickly into a bowl while the dutch oven preheated. It is very dense and has sort of a translucent, spongy look and feel about it and it tastes like sour dough bread. I hope it is OK to eat. It tastes awesome. I really don't know why it turned out like this unless the weather changing from hot to cold had something to do with it.
Stunning update Stev
Love that you put out a new video- it looks delicious I can’t wait to try it
SEe on In . Co bbl Flock DR stupid d congress of In
Hi Steve, this is Tom again, checked the height of the loaf, it's around 4 1/4" high, your bread loaves looked higher in your video, maybe my yeast is a bit old?
Thank you, was waiting for a new video of yours
Excellent!
Great, stay connected
Thanks for another great video
Hello Steve, I am an Indian guy who wants to try his hands in baking especially regular breads. The breads which are available in the Indian market are of really poor quality. Their taste is really dull and boring. Moreover we don't really know what they are feeding us with. The chemicals that are used in daily store bought bread are actually very harmful. I seriously want to change my lifestyle especially the eating habits for a fairly healthy and happy life ahead. That's why I was searching for some basic and easy bread making videos. While in my search I stumbled upon your bread making videos. I must really say that they are easy and at the same time fairly elaborate for a person like me who is absolutely novice in baking.
I do thank you from the bottom of my heart for these wonderful recipes and beautiful videos. Please stay healthy and enlighten us with these kind of awesome recipes. May God bless you!
Thanks
I love it Steve, but can you do a 100% whole grain? My wife is convinced that that is the only healthy bread.
looks delicious will be making it soon😉
Hey Steve thanks so much for these amazing videos, I just wanted to know is there any difference using a glass bowl & is it better to leave it proof the whole 24hours or 8 to make it really airy? Thanks again for all your help with everything your such a legend from Ben in Melbourne Australia
The glass bowl is heaver... it will stay in place while you mix. I prefer to proof overnight... it develops more flavor and uses less yeast. I use the 'Turbo" method when guests come on short notice. Steve
I like your new roll-to-coat technique, it works slick! I miss your signature glasses..
Thanku so very much
I believe I have everything to make that loaf
Making this today! Let's see!
Hi Steve, I am so happy with your video's and information. I always wanted to bake my own bread, Thank You. 1st batch did not have the bubbles inside, used 12 oz of water. My 2nd batch using 14 or 16 oz of water, the results are amazing. I will venture on to the multigrain and rye. take care, what is the best way to store your bread? Happy Easter! :)
Love ya...keep it up I have your book and use it Great stuff in there!!!!!!!!!!
Hi Steve, love your bread videos and just tried the Multi grain recipe using the PMDO and it looks great. I baked for 40 minutes at 400F, removed top and baked for an additional 14 minutes. 1st proofing approximately 10-12 hours, 2nd proof about an hour. It looks great, but the loaf seems awful heavy, my 90 year old Mom said I can hardly lift the loaf. It tasted good, but is fairly dense, is this normal. The bread rose good and looks good, any suggestions???
Do you ever use a baking stone? If so I would love to see a no knead recipe using one. Love you videos.
I use a baking for some of my pizza and roll recipes. Bread would spread. Steve
Thank you for another recipe. Could I ask what temperature is in your kitchen. I have a hard time for my dough to rise. It will rase in the oven with light but then won't while proofing. I live in Florida, is humidity has something to do with it? I use AC it's around 75-77 degrees.
Wonderful receipe sir. Can I make half the quantity of d receipe? If yes, should I reduce all d ingredients to half? Please guide. Thnx
All except the yeast. Steve
Thank you, great recipe. Made this with bread flour and whole wheat came out really good. Just have a question if I want to add like sunflower seeds, pumpkin seeds, chia seed do I change quantity of water or anything ales.
Also can you put video for walnut cranberry healthy bread please.
If you add dry ingredients that will absorb water, you will need to add more water. Steve