I just finished eating this bread and it’s the best bread I’ve ever eaten. I made mine in a cast iron deep skillet that has a tight cover. It was so crunchy on the outside and soft and airy on the inside with some holes. I don’t think I’ll be buying bread again especially the horrible bread in the biggest retailer in the country. I could eat the whole thing but it’s too many carbs. Thanks for the recipe
Glad you encourage baker to experiment with added ingredients. I would emphasize that better flour makes better bread. In my experience, all-purpose and bleached flour will not create breads like what you show in the video. Bread flour at 11.7% protein and higher works a lot better.
I've tried this twice, and both times the bread didn't look done inside. While the outside was brown and crusty, the interior was a little dingy and doughy, not white and fluffy like in the pictures. The first time I followed the recipe time and temp to the letter (oven temp checked with thermometer). Second time I give it and extra five minutes with the lid off. Both times I give the bread thirty minutes to cool. Same result. --- Flour measurement by weight. Proofed the yeast first before adding it to the flour with salt. Let rise overnight - nine hours in a 76 degree house. I think I'll reduce the water by a couple ounces, use 1 1/4 cups of water.
I too tried about 5-batches and failed with similar results. Some things I learned... water temp at 75deg is not warm enough. I took it to 110 and it helped immensely. Also, don't dump the salt directly on top of the yeast or the yeast will die. Instead, put your flour in, put salt on one side and then yeast on the other, then mix. And finally, I was using Walmart brand four - that's a fail! I did some research online and found King Arthur Unbleached Bread Flour. Picked it up at Kroger for about $5 a bag. Incorporating these changes I came out with the perfect loaf. Give it a try.
My oven doesn’t work well or hold a true heat. The best thing to do is heat your oven to a desired temperature then turn off oven. Turn it back on to see if you have the desired heat. That’s how I found out my oven did not work properly.
Yield: One 1½-pound loaf 3⅓cups/430 grams all-purpose or bread flour, plus more for dusting Generous ¼ teaspoon/1 gram instant yeast 2teaspoons/8 grams kosher salt Cornmeal or wheat bran, as needed
Thank you for the video and bake
I just finished eating this bread and it’s the best bread I’ve ever eaten. I made mine in a cast iron deep skillet that has a tight cover. It was so crunchy on the outside and soft and airy on the inside with some holes. I don’t think I’ll be buying bread again especially the horrible bread in the biggest retailer in the country. I could eat the whole thing but it’s too many carbs. Thanks for the recipe
Glad you encourage baker to experiment with added ingredients. I would emphasize that better flour makes better bread. In my experience, all-purpose and bleached flour will not create breads like what you show in the video. Bread flour at 11.7% protein and higher works a lot better.
This looks amazing, thanks for sharing
Looks delicious I'm going to try this soon!
I've tried this twice, and both times the bread didn't look done inside. While the outside was brown and crusty, the interior was a little dingy and doughy, not white and fluffy like in the pictures.
The first time I followed the recipe time and temp to the letter (oven temp checked with thermometer).
Second time I give it and extra five minutes with the lid off.
Both times I give the bread thirty minutes to cool.
Same result.
---
Flour measurement by weight.
Proofed the yeast first before adding it to the flour with salt.
Let rise overnight - nine hours in a 76 degree house.
I think I'll reduce the water by a couple ounces, use 1 1/4 cups of water.
I too tried about 5-batches and failed with similar results. Some things I learned... water temp at 75deg is not warm enough. I took it to 110 and it helped immensely. Also, don't dump the salt directly on top of the yeast or the yeast will die. Instead, put your flour in, put salt on one side and then yeast on the other, then mix. And finally, I was using Walmart brand four - that's a fail! I did some research online and found King Arthur Unbleached Bread Flour. Picked it up at Kroger for about $5 a bag. Incorporating these changes I came out with the perfect loaf. Give it a try.
My oven doesn’t work well or hold a true heat. The best thing to do is heat your oven to a desired temperature then turn off oven. Turn it back on to see if you have the desired heat. That’s how I found out my oven did not work properly.
What size Staub is that?
How many cups of flour etc, thank you
Yield:
One 1½-pound loaf
3⅓cups/430 grams all-purpose or bread flour, plus more for dusting
Generous ¼ teaspoon/1 gram instant yeast
2teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed
which dutch oven brand did you use?
Take it from an old baker: The brand does not matter; they are all pretty much the same. I use 3 quart pots.
it's literally shown in the video🙄
@@SmashTactics you must be a damn delight to know...
What is recipe proportions
Where is the recipe?
Click on "and more" and you will find it.
What are the amounts of each ingredient? You only say what kind. 😮
Sad there is no recipe
See above. It is there.
No recipe, what a waste of time.
Wrong. It is there. Click on "and more" and you will find it.
No recipe