I am a bread baker. Same ingredients. I notice that your methods turn out a looser dough but I can see the air bubbles. Lots of them! My recipe has a longer, no-knead rise but it does have that folding technique. Your loaf came out Beautifully.
Hello, this is the perfect way to start my morning by watching your outstanding video, I always admire your uniqueness, thanks for sharing this amazing video, keep up the good work my friend, you will always have my full support, good luck!
Hi Tom We use our bread maker machine, we make a loaf every other day, but I'd love to try your Artisan loaf to see what the difference is. I must get a Dutch Oven, though! George (#31)
Thank you so much for this simple recipe and instructions. I would definitely give it a try. I find it very interesting that in Middle Eastern Countries bread has been traditionally made thin and flat and in European countries it’s been made into loaf with crunchy crust and in Canada and USA it’s made fluffy with soft outer crust like Wonder bread. I think it has to do with the ovens they used to bake bread.
I would be tempted to do a 50/50 blend of whole wheat flour and white flour for a nice wholemeal loaf. But feel free to give it a try and let me know how it works out. Thanks for watching!
Hi, I always have the problem with sticking parchment paper to the bread after baking! What should I do and is it possible to not using parchment paper?
I sometimes find it helpful to scrunch up the parchment paper and wet it before I use it so this might help and it will create some steam in the pot too which will help develop a nice crust. You could also try rolling the loaf in some semolina before baking and this will help it stop sticking. I would recommend using parchment for this particular technique though. Hope these tips help
can you convert those measurements to USA? I'm having difficulty figuring out how much to use as we don't use metric here...thanks! BREAD LOOKS AWESOME !!!
Mine wasn’t as elasticity as yours was when you were folding it in between rises, definitely was not full of big bubbles like yours before you turned it out to form the final ball (just before the last 30 minute rise) & the loaf didn’t get as big as your loaf…….any ideas?
Rustic bread usually refers to breads with some rye and of whole meal flour in them. - But, whatever. There is no way the dough you are kneading here is as dry as your recipe which has too little water in it BTW... Typo? You are using about 450g of water in the video. You handle your high hydration dough really nicely. You don't need to go as high as 250C. for the oven. 230C will give you results every bit as good and it will save you a lot of electricity too. BTW - I suspect your oven is cooler than the dial says a well. Laser thermometer check? You clearly have a lot of experience, but for others the best way of knowing your bread is baked is with a temperature probe. For this type of bread 99C is the target. A sandwich loaf is about 94C. Lastly and the main reason I watched the video (title grabbed my attention). You will never get a tasty bread using white flour and yeast with your direct baking method. Bread flavour comes from organic acids reacting with the alcohol made by the yeast. This reaction is much slower than the yeast fermentation. Also, yeast produces only small amounts of organic acids. Cold proofing helps a bitt. It gives the acid/ / alcohol reactions time, whilst arresting the yeast. But, really the only way to get the best bread flavours is to use a natural leaven. Americans call this Sourdough. Though used properly the bread does not have that sour tang. This is a great video and a pleasure to watch. I hope you will accept these comments as being helpful and not critical. Good luck with your channel. You have a nice style of presentation and baking.
Thank you for taking the time to watch and engage with my video. Your knowledge of bread making sounds broad and your enthusiasm is admirable. There are some great tips in your comment for everybody watching that may want to experiment with advanced artisan bread making. My goal with this video is to encourage people to try making bread at home without extra complexities. My recipe Ingredients are accessible for everybody and I demonstrated the method without the need for extra kitchen gadgets. I appreciate your observations and I wish you lots of pleasant bread making!
@@PinchofMintCookingChannel Thank you. My main point was that there was a typo / error in the hydration which would be a problem for anyone trying to make your bread. I don't think any of the methods I pointed out were beyond basic knowledge. The 'high end explanation' was a gentle chide on your choice of language... that this is a Rural Bread, and a tasty bread. Neither are correct. But, it's You Tube - anything for the the clicks, that's the way now. Perhaps I should not have bothered with that. I wish you good baking.
I use a dough whisk to mix my dough initially. Once thoroughly mixed, I can wet my hands to knead or do stretch and folds. Thanks for your response. @@PinchofMintCookingChannel
Made this but in a cast iron pot with an improvised lid. It still came out great though. I'll definitely be making this again 👍
Great stuff! Glad it worked out well for you. Thanks for giving it a try! 👍🏻
I am a bread baker. Same ingredients. I notice that your methods turn out a looser dough but I can see the air bubbles. Lots of them! My recipe has a longer, no-knead rise but it does have that folding technique. Your loaf came out Beautifully.
It’s crazy how the same ingredients can turn out so different with timings and techniques. Thank you for watching!
Great work 👌👌
Thanks mate!
I will try this bread
Hope you enjoy it!
Tom nice tip about salt and yeast.. Was not aware of that reaction with salt and the yeast
Great stuff. I’m glad you found it useful! Thanks for watching
I love this method, it’s similar to another recipe I have, but without the long first rise time. Definitely making it this weekend!
Thank you. I hope you enjoy it!
Very nice vilog beautiful big like 👍 keep sharing stay connected old friend here from USA see you around !!
Thanks for watching 😊
Amazing and nic looking bread!
Congratulatios and greetings from Buenos Aires! 🇦🇷
Thank you! Thanks for watching!
Gosh, seeing a man baking... That just makes my heart melt hehe
Haha thank you, I didn’t think it was that rare. Thank you for watching.
Nice demonstration - clear & precise 😊
Thank you! Thanks for watching 🙌🏻
Hello, this is the perfect way to start my morning by watching your outstanding video, I always admire your uniqueness, thanks for sharing this amazing video, keep up the good work my friend, you will always have my full support, good luck!
Thank you very much! Very kind words. I appreciate you watching!
can’t wait to try out this recipe tomorrow!
Thank you, I hope you enjoy it 👍🏻
Hi Tom
We use our bread maker machine, we make a loaf every other day, but I'd love to try your Artisan loaf to see what the difference is.
I must get a Dutch Oven, though!
George (#31)
Hi George,
Thanks for watching my video. I hope you give it a try and when you do please let me know what you think!
Thank you so much for this simple recipe and instructions. I would definitely give it a try. I find it very interesting that in Middle Eastern Countries bread has been traditionally made thin and flat and in European countries it’s been made into loaf with crunchy crust and in Canada and USA it’s made fluffy with soft outer crust like Wonder bread. I think it has to do with the ovens they used to bake bread.
You’re very welcome. Thank you for watching!
Lovely 👌🏻
Thank you 🙏
Would this work using wheat flour without any other changes?
I would be tempted to do a 50/50 blend of whole wheat flour and white flour for a nice wholemeal loaf. But feel free to give it a try and let me know how it works out. Thanks for watching!
@@PinchofMintCookingChannel I will try it! thank you
I make pizza dough with a very similar recipe. Turns out great 👌.
Awesome! Thanks for watching! I’m sure this recipe would be awesome as pizza dough too 👍🏻
I really like this one amazing
Thank you!
Hi, I always have the problem with sticking parchment paper to the bread after baking! What should I do and is it possible to not using parchment paper?
I sometimes find it helpful to scrunch up the parchment paper and wet it before I use it so this might help and it will create some steam in the pot too which will help develop a nice crust. You could also try rolling the loaf in some semolina before baking and this will help it stop sticking. I would recommend using parchment for this particular technique though. Hope these tips help
Looks great. Since you're doing a wet dough with stretch and folds, don't even bother to tip it out the first time.
Thanks! Appreciate you watching. Thanks for the tip 👍🏻
A Welcomed Share 😉🤙🏼
SaVes my stored flour from loafing around ✨🎶🙌🏽🥳🃏
Thank you for watching!
New sub here! Homemade bread is the best🙏😊👍
Thank you so much! Thanks for watching
can you convert those measurements to USA? I'm having difficulty figuring out how much to use as we don't use metric here...thanks! BREAD LOOKS AWESOME !!!
Hey, thank you so much. I’ll give it a go when I get a moment. Check back here later 👍🏻
great!! thank you
τελειοοοοοοοοο!!!!!!!!!!!from 🇬🇷 🇬🇷 🇬🇷
👋
I wanna try this superb nd perfect🥰♥️😂😍Thanks for well explained 🇵🇰🌸💙alot of love and likes my dear friend 👍👍👍🥰🥰🥰♥️♥️
Thanks for watching!
Can you freeze this bread?
Yes absolutely. You could even slice it before freezing and only take out as many slices as you need each time.
So I am trying to make this today….it’s currently in the oven….does it rise tones in the baking process? Hmmmmm
Yes it should rise quite a lot in the oven.
Mine wasn’t as elasticity as yours was when you were folding it in between rises, definitely was not full of big bubbles like yours before you turned it out to form the final ball (just before the last 30 minute rise) & the loaf didn’t get as big as your loaf…….any ideas?
what happens if i do this without a dutch oven thing? all I have is a round flat cake pan
You will still have great bread but it probably won’t rise quite as much.
thanks man @@PinchofMintCookingChannel
👍🏼👍🏼👍🏼
Thank you 👍🏻
So, knowing how much of each ingredient would have been helpful. My bread did not turn out as I had to guess the measurements.
The full written recipe is linked in the video description. Thanks for watching.
😊😊😊🙏🏼
Thank you!
Rustic bread usually refers to breads with some rye and of whole meal flour in them. - But, whatever.
There is no way the dough you are kneading here is as dry as your recipe which has too little water in it BTW... Typo? You are using about 450g of water in the video.
You handle your high hydration dough really nicely.
You don't need to go as high as 250C. for the oven. 230C will give you results every bit as good and it will save you a lot of electricity too. BTW - I suspect your oven is cooler than the dial says a well. Laser thermometer check?
You clearly have a lot of experience, but for others the best way of knowing your bread is baked is with a temperature probe. For this type of bread 99C is the target. A sandwich loaf is about 94C.
Lastly and the main reason I watched the video (title grabbed my attention). You will never get a tasty bread using white flour and yeast with your direct baking method. Bread flavour comes from organic acids reacting with the alcohol made by the yeast. This reaction is much slower than the yeast fermentation. Also, yeast produces only small amounts of organic acids.
Cold proofing helps a bitt. It gives the acid/ / alcohol reactions time, whilst arresting the yeast.
But, really the only way to get the best bread flavours is to use a natural leaven. Americans call this Sourdough. Though used properly the bread does not have that sour tang.
This is a great video and a pleasure to watch. I hope you will accept these comments as being helpful and not critical.
Good luck with your channel. You have a nice style of presentation and baking.
Thank you for taking the time to watch and engage with my video. Your knowledge of bread making sounds broad and your enthusiasm is admirable.
There are some great tips in your comment for everybody watching that may want to experiment with advanced artisan bread making.
My goal with this video is to encourage people to try making bread at home without extra complexities. My recipe Ingredients are accessible for everybody and I demonstrated the method without the need for extra kitchen gadgets.
I appreciate your observations and I wish you lots of pleasant bread making!
@@PinchofMintCookingChannel Thank you.
My main point was that there was a typo / error in the hydration which would be a problem for anyone trying to make your bread.
I don't think any of the methods I pointed out were beyond basic knowledge.
The 'high end explanation' was a gentle chide on your choice of language... that this is a Rural Bread, and a tasty bread. Neither are correct.
But, it's You Tube - anything for the the clicks, that's the way now. Perhaps I should not have bothered with that.
I wish you good baking.
Half of the dough goes down the sink when you wash off your hands.
Interesting. Try dipping your hands in water or oil before you touch the dough. It will stop it from sticking.
I use a dough whisk to mix my dough initially. Once thoroughly mixed, I can wet my hands to knead or do stretch and folds. Thanks for your response.
@@PinchofMintCookingChannel
Erm, you didnt say how much of each ingredient!
You can find the full written recipe in the description. Thanks for watching.