"""I've watched this video at least a dozen times, and in my humble opinion , for simple explanation, and practical talent, I must say it has to be top of the list on U Tube, and thank you so much for sharing your wonderful talent """
This is from a bread and pizza fanatic, who built a wood-fired oven, took baking classes in France and Italy, and has made hundreds of bread recipes over the decades. Watching your video, I felt like I stumbled upon a golden coin. I've never made or seen more beautiful loaves than yours. Plus your method is much easier than, say, Ponsford's ciabatta or many of the other combine-the-poolish recipes. I made your recipe with All-Trumps flour, which at 14% protein is higher than your recommendation. The loaves turned out great, with that very-developed, gelatinized gluten that makes the irregular-holes, shiny crumb that I so enjoy. My neighbors thank you as well. This will be my go-to recipe from now on. Great job on refining the recipe, and on a wonderful video. Thanks a million!
Thank you very much! I'm glad you enjoyed the video but I'm afraid the real credit belongs to Ken Forkish and his wonderful book: Flour Water Salt Yeast. Thanks for watching!
Once I found your video, it’s the ONLY recipe I make. My coworkers and the workers on our berry farm are thrilled every time I bring them a warm loaf. Thank you for teaching me !
Thank you, really really thank you. It is a great recipie, I make sourdough bread and this way is very similar. I’m sure that it will be delicious 😋 Greetings from Mexico 🇲🇽
My darling young man, I have commented before on your bread, but as I sit here, lunch time, Friday, 18th June, 21, eating the umpteenth loaf of bread from your wonderful self, I felt the need to let you know what a success it is in my home. I was a bad bread maker, but now, I can't fail. Thank you darling, thank you. I will forever be grateful to you. 😚🤗😍🤩 Sherie Rodrigues from Australia.
That was the most simple yet bestest most comprehensive and inspiring video on making rustic bread ever!.....thank you for taking the time to do this!....cheers!🍷
Made this bread multiple times, following the video instructions. It always blew my friends out of the water. Thanks for the most treasured recipe for me.
Ive made this bread twice since first seeing this post. Second time was even less-proofed and it still came out perfect. Those not getting it are not following the basics -- fold air in, let it relax, let it proof. Don't man-handle or punch down the last proof! I even cut the recipe in half and made one loaf. This is the best. Thank you.
Thank you for the instructions. Now I understand what proofing is. I am planning on cutting the recipe in half as well. Only problem is I dont have a douch oven. Need to find a replacement pot with a lid.
Please don't stop/ post more of your talent! I'm sick of store bought bread and have been making more of my own. I truly appreciate this technique. My ex went back to Spain to live (I miss him) and his mother taught me many recipes when we were together. I am making this for Thanksgiving with friends.
I have to give a five thumbs up for this recipe. Being an Indian, I can cook rice in 20 different ways - with any texture and any consistency. But, when it comes to bread, most Indians would know next to nothing. This is the second time I ever baked bread in my life, and I could not be more pleased with myself, after following these instructions exactly. What I learnt here is - bread making has too many variables and getting perfect bread is almost an art. But this recipe breaks it down into science. The time required from start to finish is about 15 hours. But, most the the time is spent in raising and proofing the dough. Your active involvement overall is less than an hour. So, if you are patient about getting the best result without spending much time, nor effort, but invest some patience, this is it. Some other salient points I learnt here: 1. There is no kneading in this recipe. But a lot of stretching and intermittent folding of the dough. 2. The rise is really a lot. So, you need really large container and Dutch oven to contain the dough. 3. A heated Dutch oven or similar large container is essential to baking. I used a old deep frying pan with good result. A Dutch oven will probably get perfection. 4. Original instructions want you to bake for 10 extra minutes without lid. In my case, at 450F, this gave slightly burnt crust. I'd say 7-8 mins should be good. 5. Using a timer or an alarm is critical to follow the instructions accurately. This will prevent over rise and under rise. 6. My dough, though followed instructions word to word, came out a bit stickier than what is shown here. Not sure if a bit of extra dry floor or oil could have helped. All in all, this is fabulous and easy. It seems to me, there are many ways to do good bread - only if you are a seasoned expert. For the rest of us, RUclips is your best friend. This recipe definitely gets a 10/10. The video format is also very nice. Most RUclips instructors blend voice with useless background score - making it difficult to follow instructions. The light Spanish guitar with no vocals is very pleasing.
I got such an amazing result today using this recipe. I used half of the ingredients to make just one round, the first one from the video. And I replaced 30% of the flour with whole wheat. Thank you so much for this. It's a little bit more work than the other no knead recipies but totally worth it. And thanks for having ingredients in weight instead of cups, really helps me out
I have watched many videos on baked rustic bread. Yours is number one. You gave clear directions without the useless talking. I went and bought the proofing bowls and a cast iron pot, and tonight I will start. Thank you. I will subscribe, too.
OMG I'm saliving! When my mother baked bread I liked to eat it while warm with a drizzle of olive oil and sprinkled with brown sugar! How I miss those days....
This is BY FAR the best bread recipe and video ever! This video taught me how to bake bread a few years ago. I will never try another recipe. For a fun twist, try adding olives and rosemary during the second fold/tuck 🤤
I have made this bread countless times and I always come back to this video to check the recipe. Thank you so much for making this, it's by far my favorite bread to make.
I’m. Always watching bread baking videos to find the best and somewhat easiest methods/recipes. I can’t wait to try yours! The rustic loaf looked amazing.
Made the recipe and loved it. The bread was a little crisp on the outside, tender and chewy on the inside. It doesn't require a mixer for kneading and stays moist. It tasted a little like sour dough which is my favorite.
Made it twice and shared my beautifully crafted artisan bread with family. Delicious! Raves reviews esp from my son whom made a sandwich with prosciutto for school lunch and he’s bragging to friends “yeah today is sandwich day with home made bread“ I’m now a professional Baker’s Apprentice 😀
This is my go to recipe for months now and it always turns out so well. I've been "adjusting" the recipe and now bake 60/40 wholewheat loaves at 80% hydration and with 25g of salt. I still use the 1g of yeast and exactly the same method. The results are always amazing with a great depth of taste from the slow fermentation. My kitchen is normally around 18°C so I leave it for about 15 hours which really brings out the natural flavour. Thanks again for the recipe.
Thanks for the tip, tried it like this, came out amazing. I did use a little less salt though (10gr), I'd rather add salted butter or cheese etc to make it more salty.
Hey, The total weight of your flour is your 100%. The percentage of water is calculated based on the total weight of your flour. So for a recipe with 500 g of flour that calls for 80% hydration the amount of water needed would be 400 ml.
Fantástico!!! Fiz aqui na minha casa, segui a recita e deu certo!!! assei no forno do fogão a lenha ficou muito parecido e delicioso!!!! Parece pão das melhores padarias!!! Vou largar o emprego e abrir uma padaria!!! Kkkkk maravilha!! Parabéns e obrigado por compartilhar a receita.
This is a fantastic method. I made this bread (just the first loaf) and got a terrific result. I did think the crumb was a little bit moist though (not unacceptable, just a personal preference thing). That could have been down to my flour (used Gold Medal Unbleached AP). I'm making it a second time using a little less hydration (70%) or 700g water to 1kg flour (same flour). AND, i'll make the full recipe (1000 g flour) but split it, baking the first loaf per instruction, but keep the second round of dough in the fridge for later in the week. I expect it will develop a little tang over a few days. We'll see how it all works out. More to follow. ... 5 days later: The lower hydration worked out well. The crumb was nice and moist, but not quite as glazy as the loaf made with 780 mls water. I have to say that I preferred it this way. That may have been down to my oven, the flour, or I don't know what else, but result I thought was great, better with less liquid. The second loaf, went into the oven 4 days later. I'm not sure I could detect much difference in flavor between the first and second loaves, but it was definitely a little flattter (and therefore denser) than the first loaf. Still, the crumb was open and airy with some nice sized pockets - though I'm not sure why. Could have been taking out of the fridge and getting it back to room temps and proofed, I buggered something up. That tells me that I can safely make this dough a day or few days in advance, or split the recipe as I did here (bake one now, one later) over a few days without getting too stressed about it.
This was the first bread I ever made two years ago- I make lots of different breads now but I still make this recipe- so easy and a favorite among those I serve it to. I love the music that accompanies the video as well.
Thank you, thank you. I am the world's best at failed bread making, but today I have made the best loaf of bread, ever. I know what the secret is, I watched you when you were touching the dough, you weren't just touching it, you were caressing it. TOP SECRET. Lol. Thank you again my dear, your time and expertise is so appreciated. Hugs from Sherie Rodrigues from Australia. 😍🥰🤗
I hate to admit I'm so easy to please, but I'm thrilled that this recipe produces 2 loaves of bread for the same time commitment! And, it tastes a lot like the bread I had in Argentina! Es muy rico! Thanks for sharing.
I just finished making this bread this morning. It was my first time making fresh bread ever, and I came out with two perfect loaves that are absolutely bakery quality looking and delicious. Thank you so much for the great instruction. Made the water temp a little hotter for this New England winter and had to improvise some proofing containers, but they came out looking just like yours! EDIT 2023: This is still the bread I make for special occasions, I bring for dinners and potlucks, etc. Always get comments like "Where did you get this bread???" It does not stay at the peak of freshness for very long- we're talking 2-3 days at most- so it's definitely best to make when you know it will be consumed. Follow the recipe EXACTLY as the video says (modified for climate) and you'll be golden.
I made this bread for the first time today. It didn't seem possible that dough so light, bouncy and wet and bubbly could every become a loaf of bread! This is the best boule I have ever made! My go-to recipe from now on. Thank you!
thank you very much >>>> my mother( R.I.P) used to make this bread to us ...... from Egypt TO YOU very thanks & wish you happy p.s thanks for the music
Absolutely perfect instructions and recipe. Followed exactly and my bread looked exactly as this video showed in all stages. I will never look for a new recipe again. So crunchy on just the outer edge. Soft and tender, full of air pockets inside. The best!!
Fantastic Bread - and what a lovely video - I couldn't believe how little yeast the recipe asked for but it came out beautifully! I used bread flour and proved during the day - then popped it in the fridge overnight and baked the next morning. Perfect bread - super crusty and soft and chewy in the center with big holes. The dutch oven is the key!!
I made two loaves again tonight, one with flour and one with water/steam and they are both perfection. Your recipe has changed my baking life! Thank you.
This is the best video with the very best descriptions and recipe that I have ever seen. This method make such a difference in the taste not just the look of the bread and it is such a pleasure to make, You also have a lot of patience in answering all the questions, you are very wonderful personne. I have bake bread most of my life, and still do so, it is so satisfying, thank you.
I have tried many "no knead" recipes and this is by far the most reliable. My only modifications: when you flip the basket to get the dough out, flip it on to parchment paper, use the paper like a sling to lift it the dough and settle it into the dutch oven. Leave the paper in place during baking. Also, there is a metal trivet you can buy to put in the bottom of the dutch oven to lift the loaf off of the surface of the dutch oven to prevent the bottom from burning.
I first made this a year ago and have since made it every week, by far my favorite bread recipe, so easy and so, so delicious. I do half the ingredients and make only the first version (without brushed water). Thank you!
Do you know if I can leave the dough for longer than 12 hours to rest. The problem is that it is now 3pm and I don't feel like waking up at 3am to cook this bread. Can I wake up at 9 and the still get a good result? MEANING 18 HOURS INSTEAD OF 12
Quite possibly the most delicious bread I have ever eaten. Absolutely beautiful. Crispy crust, light and fluffy texture and nutty. Thank you so much for posting. (One thing to add to the instructions: don't forget to preheat the Dutch oven before putting the dough in.)
Fantastic! I have been baking my own bread for the past 2 months quite successfully, but I will add your techniques to the process. I normally do not stretch and fold, but I think this would really make my bread so much better. Thank you!!!!
Beautifully done with the editing and musicals showing us how a slight change affects the outcome. The comments below also are informative. Love it all. Thank you.
Very original recipe, thank you for sharing. I am sure the taste is amazing and the texture is just perfect,both of them look crazy good. God bless Spain!
I have been baking this kind of bread for a long time and it was wonderful to see a demo on it. It would be helpful to have the measurements for western use however. I lived in Spain and I love to see a little nostalgia through my you tube...Thank you Buen Probecho
This technique has made perfect bread for me. My daughter has wasted kilos of flour futzing around with sourdough but I have made several loaves of this but using 20% rye flour. It is the easiest way to make fabulous bread. Thank you.
I've made five of these loaves and have gotten better every time! Tonight's looks to be the best and biggest. Waiting for a couple of hours before cutting into it. Thanks!
Thanks for the video. I've been baking all my own bread for a couple of years now and have tried just about everything, but this recipe is by far my favourite. I think bread making is so much more than just producing something to eat; it's a whole process, from the minute you actually decide that you're going to bake, through all the different stages to the final tasting. Your recipe fulfills everything I love about bread making. Thanks again.
Lately I've been tweaking the the recipe by increasing the hydration to 85% and by mixing bread flour with the regular all purpose. The resulting round rises higher and has a more open crumb with bigger holes.
@@flavorsofspaininthesouthwe6759 Thanks for the replies. It's funny because the last time I made your bread, we only had a little AP flour so I made it with 90% bread flour and increased the hydration to about 82%. The results were very good. Yes, the loaves did have a more open crumb with beautiful big holes!
Your tip on keeping your hands wet when kneading the dough is excellent, as this dough is very sticky to the touch otherwise. The moisture to you hands also helps to remove the dough from the sides of the bowl as you knead is or fold it inside your plastic bowl as shown. The dough at this point is normally called "shaggy" when mixed by hand. Your tip on keeping your hands moist/wet helps greatly when shaping that shaggy mixture into a ball.
I've done this bread with a flour combination and it came out really the very best! I've made lots of types of breads but this one tops them all, simple ,crunchy and delicious!
I tried many bread recipes, only this one succeed (others are sourdough bread recipes and I think it's probably some wrong with my starter)! It's so delicious and yet simple to make, very rewarding! thank you so much!
Thank you for a clear instructive video! I simply followed it step by step and the bread turned wonderfully crusty outside & moist inside and remain wonderful for the next 2 days.
Just made this bread for Christmas Day. I only made one loaf and used 500g flour, 13.2 oz of water, 10g salt, .5 grams was difficult to measure so I just threw in a whole gram of yeast. The bread looks amazing. It came out a little softer than the other breads I usually make. But that’s not a deterrent. Awesome recipe!
Tyler Doubleday, hydration for this recipe is actually 78%. Your 13.2oz is just under 75%. Try 13.75oz water (390g) and it will be exactly proportional to the recipe shown in the video.
fantastic video! perfect music too! thank you for slicing the bread, i couldn’t wait to see what it looked like inside. i can just imagine being served that bread with soup, salad, cheese and of course a great wine! 🤗
Hice el pan según vuestras instrucciones al pie de la letra. Madre mía salió buenísimo. Muchas gracias he de atesorar esta receta. Gracias por compartirla es espectacular!
This is the greatest bread. I had to add more water to make it that loose but I guess flour is a variable ingredient. Everything else is pretty standard. The bread is full of holes and chewy. Just the greatest.
I substituted 100gr of rye flour in this recipe. I also used 825gr simple flour (All Purpose 10% protein) and 75gr Vital Wheat Protein. Lastly, instead of 4 folds, I did 5, the last fold being a coil fold. You don't need to use flour on the work surface, in fact, you will build better tension in the bread by dragging it on a dry surface for the shaping. Not having to score it is a big plus. (I'm a terrible scorer.) It often creates its own ear in the dutch oven. I have even put it on a stone, with steam. Lastly, in the most recent batch, instead of using only a cast iron Dutch oven, I also used an old style enamel on steel roasting pan that I have from my late mother. Both versions came out fabulous. The rye adds flavor and texture, but because it's only 10%, it doesn't prevent a great gas and gluten growth. My wife used to love my sandwich style bread but now she's told me only to make this rustic bread.
After watching your video several times, I decided to make this bread. I just took two delicious looking bread out of the oven! I am so excited it turned out exactly like you said. Thank you so much for sharing this great recipe.
During the last year, I have been making this bread with cinnamon, raisins, and pecans. Just add the mixture during each fold. It comes out spectacular!
Thanks for GREAT recipe... well presented. The third time I made it with 600g flour and 400g whole wheat flour. Everything else in recipe the same. Same great results. The recipe seems hardy to different flours. Maravilloso!
Gracias! I have been looking for the perfect bread recipe for 2 years. Have tried quite a few but for me yours is the best. Got it right the first time I made it (last Sunday). Very easy with no complications. Excellent taste and texture. My eternal gratitude. Just making the second loaf right now.
Thanks!!! I wish I could take the credit for the recipe but I got it from Ken Forkish's book! I have been tweaking his methods so that they work better in my kitchen with my local humidity and temperatures. Thanks for watching!
Great recipe. I use parchment paper to lift the dough (proofed) to the dutch oven. Makes it easier to get the bread out of the dutch oven. Great suggestion on brushing/spraying a loaf with water. I'll try that tomorrow.
This was the first recipe that came out better than I expected! I first tried this recipe around 6 months ago. Now I'm making all kinds of breads, and I owe it to the confidence I got making this very forgiving recipe.
I'm so glad I found this recipe. This is now my go to way to make bread, I've made it every other week so far since last spring. Thanks for making such a clear video. Greetings from Amsterdam, Holland.
Perfect step by step without all the talking. APF is ideal for rustic bread making, nothing like APF from United States like North Dakota or even Manitoba - stronger bread flour 13-15% gluten content must be kneaded longer and harder than others flours both my grandfather and father were bakers in Puglia Italy and APF was their choise of flour some breads they added 00 flour. Again perfect step by step
Hello, Sorry for the late comment, I agree, the music is outstanding. My videos wouldn't be possible without the incredible generous contribution of Jon Sayles. I encourage you to listen to his recordings: www.jsayles.com/familypages/earlymusic.htm Thank you so much for watching!
Best video ever! Making bread turns out to be a breeze...
"""I've watched this video at least a dozen times, and in my humble opinion , for simple explanation, and practical talent, I must say it has to be top of the list on U Tube, and thank you so much for sharing your wonderful talent """
You are very welcome.
Thanks for watching!
This is from a bread and pizza fanatic, who built a wood-fired oven, took baking classes in France and Italy, and has made hundreds of bread recipes over the decades. Watching your video, I felt like I stumbled upon a golden coin. I've never made or seen more beautiful loaves than yours. Plus your method is much easier than, say, Ponsford's ciabatta or many of the other combine-the-poolish recipes. I made your recipe with All-Trumps flour, which at 14% protein is higher than your recommendation. The loaves turned out great, with that very-developed, gelatinized gluten that makes the irregular-holes, shiny crumb that I so enjoy. My neighbors thank you as well. This will be my go-to recipe from now on. Great job on refining the recipe, and on a wonderful video. Thanks a million!
Thank you very much! I'm glad you enjoyed the video but I'm afraid the real credit belongs to Ken Forkish and his wonderful book: Flour Water Salt Yeast. Thanks for watching!
@@flavorsofspaininthesouthwe6759 what do I do if I dont have a dutch oven?
@@thegodlypotato4610 They are recipes where you put the dough on a skillet, but it will not be the same.
Once I found your video, it’s the ONLY recipe I make. My coworkers and the workers on our berry farm are thrilled every time I bring them a warm loaf. Thank you for teaching me !
Thank you, really really thank you. It is a great recipie, I make sourdough bread and this way is very similar. I’m sure that it will be delicious 😋 Greetings from Mexico 🇲🇽
My darling young man, I have commented before on your bread, but as I sit here, lunch time, Friday, 18th June, 21, eating the umpteenth loaf of bread from your wonderful self, I felt the need to let you know what a success it is in my home. I was a bad bread maker, but now, I can't fail. Thank you darling, thank you. I will forever be grateful to you. 😚🤗😍🤩 Sherie Rodrigues from Australia.
That was the most simple yet bestest most comprehensive and inspiring video on making rustic bread ever!.....thank you for taking the time to do this!....cheers!🍷
Thank you for your kind words and thank you for watching!
Made this bread multiple times, following the video instructions. It always blew my friends out of the water. Thanks for the most treasured recipe for me.
Ive made this bread twice since first seeing this post. Second time was even less-proofed and it still came out perfect. Those not getting it are not following the basics -- fold air in, let it relax, let it proof. Don't man-handle or punch down the last proof! I even cut the recipe in half and made one loaf. This is the best. Thank you.
Thank you for the instructions. Now I understand what proofing is. I am planning on cutting the recipe in half as well. Only problem is I dont have a douch oven. Need to find a replacement pot with a lid.
I feel like this kind of bread would a good gift for your neighbors, and enjoying it yourself of course.
Please don't stop/ post more of your talent! I'm sick of store bought bread and have been making more of my own. I truly appreciate this technique. My ex went back to Spain to live (I miss him) and his mother taught me many recipes when we were together. I am making this for Thanksgiving with friends.
I have to give a five thumbs up for this recipe. Being an Indian, I can cook rice in 20 different ways - with any texture and any consistency. But, when it comes to bread, most Indians would know next to nothing. This is the second time I ever baked bread in my life, and I could not be more pleased with myself, after following these instructions exactly.
What I learnt here is - bread making has too many variables and getting perfect bread is almost an art. But this recipe breaks it down into science. The time required from start to finish is about 15 hours. But, most the the time is spent in raising and proofing the dough. Your active involvement overall is less than an hour. So, if you are patient about getting the best result without spending much time, nor effort, but invest some patience, this is it.
Some other salient points I learnt here:
1. There is no kneading in this recipe. But a lot of stretching and intermittent folding of the dough.
2. The rise is really a lot. So, you need really large container and Dutch oven to contain the dough.
3. A heated Dutch oven or similar large container is essential to baking. I used a old deep frying pan with good result. A Dutch oven will probably get perfection.
4. Original instructions want you to bake for 10 extra minutes without lid. In my case, at 450F, this gave slightly burnt crust. I'd say 7-8 mins should be good.
5. Using a timer or an alarm is critical to follow the instructions accurately. This will prevent over rise and under rise.
6. My dough, though followed instructions word to word, came out a bit stickier than what is shown here. Not sure if a bit of extra dry floor or oil could have helped.
All in all, this is fabulous and easy.
It seems to me, there are many ways to do good bread - only if you are a seasoned expert. For the rest of us, RUclips is your best friend. This recipe definitely gets a 10/10.
The video format is also very nice. Most RUclips instructors blend voice with useless background score - making it difficult to follow instructions. The light Spanish guitar with no vocals is very pleasing.
I got such an amazing result today using this recipe. I used half of the ingredients to make just one round, the first one from the video. And I replaced 30% of the flour with whole wheat. Thank you so much for this. It's a little bit more work than the other no knead recipies but totally worth it. And thanks for having ingredients in weight instead of cups, really helps me out
I have watched many videos on baked rustic bread. Yours is number one. You gave clear directions without the useless talking. I went and bought the proofing bowls and a cast iron pot, and tonight I will start. Thank you. I will subscribe, too.
OMG I'm saliving! When my mother baked bread I liked to eat it while warm with a drizzle of olive oil and sprinkled with brown sugar! How I miss those days....
This is BY FAR the best bread recipe and video ever! This video taught me how to bake bread a few years ago. I will never try another recipe. For a fun twist, try adding olives and rosemary during the second fold/tuck 🤤
I agree with you. I tried 3 different recipes and they were ok. But this one is by far the best. No need to look elsewhere
I have made this bread countless times and I always come back to this video to check the recipe. Thank you so much for making this, it's by far my favorite bread to make.
"I love this video and have made the bread lots of times, thank you so much, and best regards from Dublin "
Hello Dublin,
Thanks for watching!!
]mm
I made this bread yesterday and it was so good I gifted one of the loaves.
I’m. Always watching bread baking videos to find the best and somewhat easiest methods/recipes. I can’t wait to try yours! The rustic loaf looked amazing.
Made the recipe and loved it. The bread was a little crisp on the outside, tender and chewy on the inside. It doesn't require a mixer for kneading and stays moist. It tasted a little like sour dough which is my favorite.
Made it twice and shared my beautifully crafted artisan bread with family. Delicious! Raves reviews esp from my son whom made a sandwich with prosciutto for school lunch and he’s bragging to friends “yeah today is sandwich day with home made bread“ I’m now a professional Baker’s Apprentice 😀
This is the most beautiful bread i seen in my life
This is my go to recipe for months now and it always turns out so well. I've been "adjusting" the recipe and now bake 60/40 wholewheat loaves at 80% hydration and with 25g of salt. I still use the 1g of yeast and exactly the same method. The results are always amazing with a great depth of taste from the slow fermentation. My kitchen is normally around 18°C so I leave it for about 15 hours which really brings out the natural flavour. Thanks again for the recipe.
Thanks for the tip, tried it like this, came out amazing. I did use a little less salt though (10gr), I'd rather add salted butter or cheese etc to make it more salty.
When people say x% hydration, how does that translate into measurements for a recipe?
Hey,
The total weight of your flour is your 100%. The percentage of water is calculated based on the total weight of your flour. So for a recipe with 500 g of flour that calls for 80% hydration the amount of water needed would be 400 ml.
My go-to bread recipe!! Ease of technique with delicious results! My kids are always on me to make "my bread"!! Thanks for sharing!!
Fantástico!!! Fiz aqui na minha casa, segui a recita e deu certo!!! assei no forno do fogão a lenha ficou muito parecido e delicioso!!!! Parece pão das melhores padarias!!! Vou largar o emprego e abrir uma padaria!!! Kkkkk maravilha!! Parabéns e obrigado por compartilhar a receita.
This is the best bread I've ever baked. Seriously good. Turns out almost like sourdough but with AP flour and dried yeast
This is a fantastic method. I made this bread (just the first loaf) and got a terrific result. I did think the crumb was a little bit moist though (not unacceptable, just a personal preference thing). That could have been down to my flour (used Gold Medal Unbleached AP). I'm making it a second time using a little less hydration (70%) or 700g water to 1kg flour (same flour). AND, i'll make the full recipe (1000 g flour) but split it, baking the first loaf per instruction, but keep the second round of dough in the fridge for later in the week. I expect it will develop a little tang over a few days. We'll see how it all works out. More to follow.
... 5 days later: The lower hydration worked out well. The crumb was nice and moist, but not quite as glazy as the loaf made with 780 mls water. I have to say that I preferred it this way. That may have been down to my oven, the flour, or I don't know what else, but result I thought was great, better with less liquid. The second loaf, went into the oven 4 days later. I'm not sure I could detect much difference in flavor between the first and second loaves, but it was definitely a little flattter (and therefore denser) than the first loaf. Still, the crumb was open and airy with some nice sized pockets - though I'm not sure why. Could have been taking out of the fridge and getting it back to room temps and proofed, I buggered something up. That tells me that I can safely make this dough a day or few days in advance, or split the recipe as I did here (bake one now, one later) over a few days without getting too stressed about it.
This was the first bread I ever made two years ago- I make lots of different breads now but I still make this recipe- so easy and a favorite among those I serve it to. I love the music that accompanies the video as well.
Thank you, thank you. I am the world's best at failed bread making, but today I have made the best loaf of bread, ever. I know what the secret is, I watched you when you were touching the dough, you weren't just touching it, you were caressing it. TOP SECRET. Lol. Thank you again my dear, your time and expertise is so appreciated. Hugs from Sherie Rodrigues from Australia. 😍🥰🤗
Glad it came out!!! Thank you!!
I hate to admit I'm so easy to please, but I'm thrilled that this recipe produces 2 loaves of bread for the same time commitment! And, it tastes a lot like the bread I had in Argentina! Es muy rico! Thanks for sharing.
I just finished making this bread this morning. It was my first time making fresh bread ever, and I came out with two perfect loaves that are absolutely bakery quality looking and delicious. Thank you so much for the great instruction. Made the water temp a little hotter for this New England winter and had to improvise some proofing containers, but they came out looking just like yours!
EDIT 2023: This is still the bread I make for special occasions, I bring for dinners and potlucks, etc. Always get comments like "Where did you get this bread???" It does not stay at the peak of freshness for very long- we're talking 2-3 days at most- so it's definitely best to make when you know it will be consumed. Follow the recipe EXACTLY as the video says (modified for climate) and you'll be golden.
Woo-hoo!
Inspires me to try!!!
I made this bread for the first time today. It didn't seem possible that dough so light, bouncy and wet and bubbly could every become a loaf of bread! This is the best boule I have ever made! My go-to recipe from now on. Thank you!
thank you very much >>>> my mother( R.I.P) used to make this bread to us ...... from Egypt TO YOU very thanks & wish you
happy
p.s thanks for the music
I’ve made bread using your tutorial. It is by far the best bread making method out there. Thank you!
Absolutely beautiful, bread and video. Love those big gas bubbles. Makes me hungry just watching. Love the choice of music too. BRAVO!!
Absolutely perfect instructions and recipe. Followed exactly and my bread looked exactly as this video showed in all stages. I will never look for a new recipe again. So crunchy on just the outer edge. Soft and tender, full of air pockets inside. The best!!
You just made my day!! Thank you!!
Fantastic Bread - and what a lovely video - I couldn't believe how little yeast the recipe asked for but it came out beautifully! I used bread flour and proved during the day - then popped it in the fridge overnight and baked the next morning. Perfect bread - super crusty and soft and chewy in the center with big holes. The dutch oven is the key!!
Thank you!!
Many thanks for the video and the well explained recipe and instructions......my mouth is watering.
I love the simplicity of the video and the loving hands that prepared the bread. Thank you!
I made two loaves again tonight, one with flour and one with water/steam and they are both perfection. Your recipe has changed my baking life! Thank you.
This is the best video with the very best descriptions and recipe that I have ever seen. This method make such a difference in the taste not just the look of the bread and it is such a pleasure to make, You also have a lot of patience in answering all the questions, you are very wonderful personne. I have bake bread most of my life, and still do so, it is so satisfying, thank you.
Thank you so much, you just made my day!!!
Excelente video!
I have tried many "no knead" recipes and this is by far the most reliable. My only modifications: when you flip the basket to get the dough out, flip it on to parchment paper, use the paper like a sling to lift it the dough and settle it into the dutch oven. Leave the paper in place during baking. Also, there is a metal trivet you can buy to put in the bottom of the dutch oven to lift the loaf off of the surface of the dutch oven to prevent the bottom from burning.
I've been watching this video for a while and finally today I made this recipe. It came out really good. Thank you !
Thank you for watching! Glad it came out good! New videos coming soon!
I first made this a year ago and have since made it every week, by far my favorite bread recipe, so easy and so, so delicious. I do half the ingredients and make only the first version (without brushed water). Thank you!
Do you know if I can leave the dough for longer than 12 hours to rest. The problem is that it is now 3pm and I don't feel like waking up at 3am to cook this bread. Can I wake up at 9 and the still get a good result?
MEANING 18 HOURS INSTEAD OF 12
hi there mine is too wet after the 12 hour proof to handle
Quite possibly the most delicious bread I have ever eaten. Absolutely beautiful. Crispy crust, light and fluffy texture and nutty. Thank you so much for posting. (One thing to add to the instructions: don't forget to preheat the Dutch oven before putting the dough in.)
Hywel Thomas it does, at 5:30
Fantastic! I have been baking my own bread for the past 2 months quite successfully, but I will add your techniques to the process. I normally do not stretch and fold, but I think this would really make my bread so much better. Thank you!!!!
Beautifully done with the editing and musicals showing us how a slight change affects the outcome. The comments below also are informative. Love it all. Thank you.
Best rustic overnight bread ever!
Taste is awesome and the spring is huge.
Thanks for the video & recipe.
Very original recipe, thank you for sharing. I am sure the taste is amazing and the texture is just perfect,both of them look crazy good.
God bless Spain!
Thank you! and thanks for watching!
Best bread I've ever seen.
I have been baking this kind of bread for a long time and it was wonderful to see a demo on it. It would be helpful to have the measurements for western use however. I lived in Spain and I love to see a little nostalgia through my you tube...Thank you
Buen Probecho
This is the best I tired by 5 diffierent receipts, this is the wisdom from God. A masterpiece!
This technique has made perfect bread for me. My daughter has wasted kilos of flour futzing around with sourdough but I have made several loaves of this but using 20% rye flour. It is the easiest way to make fabulous bread. Thank you.
Best Regards from Baghdad, IRAQ💜
You Really made it with Love, Respect ✊
Thank you 🙌
I've made five of these loaves and have gotten better every time! Tonight's looks to be the best and biggest. Waiting for a couple of hours before cutting into it. Thanks!
So lovely...from the crust to the airy interior. And I love the track je played as an accompaniment. Nice bread-making music!😊😉
wow, Amazing bread. I also Love the black and white photo shoots. Thank You.
Thanks for the video. I've been baking all my own bread for a couple of years now and have tried just about everything, but this recipe is by far my favourite. I think bread making is so much more than just producing something to eat; it's a whole process, from the minute you actually decide that you're going to bake, through all the different stages to the final tasting. Your recipe fulfills everything I love about bread making. Thanks again.
Lately I've been tweaking the the recipe by increasing the hydration to 85% and by mixing bread flour with the regular all purpose. The resulting round rises higher and has a more open crumb with bigger holes.
@@flavorsofspaininthesouthwe6759
Thanks for the replies.
It's funny because the last time I made your bread, we only had a little AP flour so I made it with 90% bread flour and increased the hydration to about 82%. The results were very good. Yes, the loaves did have a more open crumb with beautiful big holes!
Your tip on keeping your hands wet when kneading the dough is excellent, as this dough is very sticky to the touch otherwise. The moisture to you hands also helps to remove the dough from the sides of the bowl as you knead is or fold it inside your plastic bowl as shown. The dough at this point is normally called "shaggy" when mixed by hand. Your tip on keeping your hands moist/wet helps greatly when shaping that shaggy mixture into a ball.
Best baking vid I've seen in ~2 years
I've already made rustic bread in a dutch oven. But the folding technique really makes it airy and very consistent(no dense spots).
I liked so much this video
I've done this bread with a flour combination and it came out really the very best!
I've made lots of types of breads but this one tops them all, simple ,crunchy and delicious!
Creations of Art, absolutely beautiful. Thank you. I'll be making both tomorrow night.
If I could make this bread I would be happy! I ordered the book. Thanks for the music, the birds, and baking for us 😊
I tried many bread recipes, only this one succeed (others are sourdough bread recipes and I think it's probably some wrong with my starter)! It's so delicious and yet simple to make, very rewarding! thank you so much!
Thank you for a clear instructive video! I simply followed it step by step and the bread turned wonderfully crusty outside & moist inside and remain wonderful for the next 2 days.
I've just started making my own bread and this video showed up at the right time, think I'll give it a try, wish me luck.
Just made this bread for Christmas Day. I only made one loaf and used 500g flour, 13.2 oz of water, 10g salt, .5 grams was difficult to measure so I just threw in a whole gram of yeast. The bread looks amazing. It came out a little softer than the other breads I usually make. But that’s not a deterrent. Awesome recipe!
Tyler Doubleday, hydration for this recipe is actually 78%. Your 13.2oz is just under 75%. Try 13.75oz water (390g) and it will be exactly proportional to the recipe shown in the video.
Loved watching the process ... absolutely loved the music !! Thank you kindly for a really lovely presentation.
Thank you!!!
This looks like the tastiest bread that has ever been made. Thank you so much for sharing!
Thank you for watching!!
fantastic video! perfect music too! thank you for slicing the bread, i couldn’t wait to see what it looked like inside. i can just imagine being served that bread with soup, salad, cheese and of course a great wine! 🤗
Thank you, and thanks for watching!
Hice el pan según vuestras instrucciones al pie de la letra. Madre mía salió buenísimo. Muchas gracias he de atesorar esta receta. Gracias por compartirla es espectacular!
This video is fabulous. To the point and clear. Thank you, thank you.
This is the greatest bread. I had to add more water to make it that loose but I guess flour is a variable ingredient. Everything else is pretty standard. The bread is full of holes and chewy. Just the greatest.
I substituted 100gr of rye flour in this recipe. I also used 825gr simple flour (All Purpose 10% protein) and 75gr Vital Wheat Protein. Lastly, instead of 4 folds, I did 5, the last fold being a coil fold. You don't need to use flour on the work surface, in fact, you will build better tension in the bread by dragging it on a dry surface for the shaping. Not having to score it is a big plus. (I'm a terrible scorer.) It often creates its own ear in the dutch oven. I have even put it on a stone, with steam. Lastly, in the most recent batch, instead of using only a cast iron Dutch oven, I also used an old style enamel on steel roasting pan that I have from my late mother. Both versions came out fabulous. The rye adds flavor and texture, but because it's only 10%, it doesn't prevent a great gas and gluten growth. My wife used to love my sandwich style bread but now she's told me only to make this rustic bread.
I really appreciate this tip! Will try! Thank you SO MUCH!!
After watching your video several times, I decided to make this bread. I just took two delicious looking bread out of the oven! I am so excited it turned out exactly like you said. Thank you so much for sharing this great recipe.
Well done. Must get a Dutch oven from amazon
My first time making bread and it was PERFECT! Thank you for the clear and beautiful video!
During the last year, I have been making this bread with cinnamon, raisins, and pecans. Just add the mixture during each fold. It comes out spectacular!
This Bread is so much fun to Bake!
It turned out so beautiful!
One of my new favorites!❤
Thank you very much!
I have attempted this today using cheap all purpose flour. Fantastic results! Needed a bit longer bake time, maybe it is my oven, thanks!
same here
Thanks for GREAT recipe... well presented. The third time I made it with 600g flour and 400g whole wheat flour. Everything else in recipe the same. Same great results. The recipe seems hardy to different flours. Maravilloso!
Nice Video, Amazing Bread, it's very nice to have fresh hot bread. Not as difficult as people think it is.
what a bread I love this recipe ....😙😙😙
Good idea, I go to take a glas of wine ;-) well done
Altamente hidratada.
Esa harina se hace querer y mucho.
Felicitaciones.
Me encanto.
Thank you. That was the classiest video I've ever seen. Really! Tomorrow I'm baking... Oh, and the music was awesome.
Gracias! I have been looking for the perfect bread recipe for 2 years. Have tried quite a few but for me yours is the best. Got it right the first time I made it (last Sunday). Very easy with no complications. Excellent taste and texture. My eternal gratitude. Just making the second loaf right now.
Thanks!!! I wish I could take the credit for the recipe but I got it from Ken Forkish's book! I have been tweaking his methods so that they work better in my kitchen with my local humidity and temperatures.
Thanks for watching!
espectacular my friend
Great recipe. I use parchment paper to lift the dough (proofed) to the dutch oven. Makes it easier to get the bread out of the dutch oven. Great suggestion on brushing/spraying a loaf with water. I'll try that tomorrow.
Beautiful bread, excellent video. I have made the recipe and it is exactly the bread I wanted.
So much fun to make. Resting right now and in the oven in 50 mins. Looking good so far.
This was the first recipe that came out better than I expected! I first tried this recipe around 6 months ago. Now I'm making all kinds of breads, and I owe it to the confidence I got making this very forgiving recipe.
I'm so glad I found this recipe. This is now my go to way to make bread, I've made it every other week so far since last spring. Thanks for making such a clear video. Greetings from Amsterdam, Holland.
Perfect step by step without all the talking. APF is ideal for rustic bread making, nothing like APF from United States like North Dakota or even Manitoba - stronger bread flour 13-15% gluten content must be kneaded longer and harder than others flours
both my grandfather and father were bakers in Puglia Italy and APF was their choise of flour some breads they added 00 flour.
Again perfect step by step
Thank you.
I enjoyed this recipe so much!! It is really unbelievable that the dough rises like that with only 1 gram of yeast!!
Ooooo so nice... Definitely I'll try to baking this weekend.
Beautiful pictures --- especially the bird in the bushes! and a wonderful recipe with superb timing and delivery!
Thank you,
Thanks for watching!!
I love the music that you picked for what you were doing 🌱.
Your breads looked so good and I can imagine their taste.
Cheers 👍
Hello,
Sorry for the late comment, I agree, the music is outstanding. My videos wouldn't be possible without the incredible generous contribution of Jon Sayles. I encourage you to listen to his recordings: www.jsayles.com/familypages/earlymusic.htm
Thank you so much for watching!
hobbyist hobbyist
Thank you for shaing this recipe. The instructions were clear and easy to follow, and the results fantastic!
It’s my first time baking and I just tried this recipe, turned out great! Very delicious and looks perfect.
If this is your first time baking, and your loaf turned out like this, then you have some amazing cooking skills!