How to make a no knead cast-iron loaf | Bread Recipes | whole-flour.com 

I just want to thank you, I make this bread once every week with your recipe and it always turns out great! I mix whole flour with plain flour and it tastes delicious. Thank you!

This is the way my grandmother made this type of bread. Good job. I just got through making a loaf of onion bread. I am in the process of getting my things together for my cooking show. Once I do I am going to tell others about this video. I like how you did not drag it out needlessly. People need to get back in the kitchen and start cooking again. It's cheaper, it tastes amazing, and so much better for you. As I said good job young man. Look for me soon. The ghetto chef.

I made this (similar) and had no cast iron, so I sprayed water into the oven and a little on the boules on a cookie sheet with a pyrex bowl turned upside down on top of it. It turned out great.

The way you folded it. It was almost crossed on the bottom already, then the turn and score. I think it was as perfect as I've seen a bread video.

I feel foolish telling you you did a great job. You obviously are expert at this. Your technique in shaping the dough is phenomenal, I have made a similar bread, but never got the exterior texture as great as yours. This might be the key.

Beautifully done thank I will make my bread in my cast iron pot. I bought the pot over a year to make the bread and made other recepies but today is the day. Thanks for the video.

Looks delicious and easy! Perfect for cooking in a rainy day like today!

I just bought a cast iron today just to try this bread. Thank you for the recipe.

Great bread, great kitchen, nice guy, excellent video!👍🏻❤️

I followed your recipe and my bread came out so good today! Thank you!! Will be making more for my family! :)

Beautiful. If you don’t have a lid you can place a container of water in the oven near your cast iron and it will create enough steam to make the bread crusty. What you just showed works the same way as with a Dutch oven.

I ❤ the music!!

Your the 1st cast iron guy to do artisan bread. Going to try it, it's probably easier than Dutch oven.

Nice recipe even though I put way less yeast lol it was my first Time trying a no knead bread, I usually looove kneading but it turned out Amazing

Dang! Well done! I was going to look for an older Dutch oven in the thrift stores, but I’m buying those lodge cast irons ASAP. Did you season them beforehand?

Fantastic results, thank you!

great bread hack, will try next time! lotsa thumbs up!

Thank you so.much! Awesome recipe !👏👏👏👍👍👍💖

Hey you really did a good job, I like homemade hot bread! That's good stuff, and in a Dutch Oven No Less, well thanks for this Video!

Perfect recipe, nice quick video. Thank you, looks delicious!

I was so excited until you covered the cast iron :) I've never seen anyone to have the two piece cast iron set....I'd have used a dutch oven if I had one

great will try cheers

That’s some beautiful bread.

Beautiful Bread!

This recipe was awesome simple and fast!

Beautiful bread!!

Thank you for the tutorials

Made it. ITS PERFECT!

Nice. I have saved this one!! 👍👍😀

Dude, thats a really beneficient 'first time' ever :)

I'll try soon thanks 👌🏾

Gonna do this on my pizza stone with the spray bottle tecnuiqe for the steam

Looks amazing,

wow! that bread looks SO GOOD!!! But if I don't have a pan with a lid, can I use a baking tin covered with aluminium foil instead? Will it work the same??? Tks, gave u a like, from Italy 🇮🇹

well done, beautiful loaf!

Brilliant. Best video by far. Thanks. ;)

I found your bread recipe thank you it looks delishhhhhhhhhh........why have you not done lots more videos as I went to like share and subscribe but there was only 1 more video :( xx Jean from Scotland.

Hi there.This bread looks fantastic. Is there any reason why you don’t recommend proving for a longer time or proving overnight as many other recipes suggest, to help develop flavour further? Is this simply the time factor? And there is no sugar in your recipe, which is unusual, as I understand this helps to activate the yeast? Great video. Thanks Tim

I can’t believe I’m about to learn how to make bread from actual Keebler the elf

There are more people make homemade bread during this pandemic.

Hi 👋 your ingredients list for the bread 🥖 is taking down to soon.

Followed this step by step, rose beautifully but the dough is way too sticky compared to yours. Accidentally put around a tablespoon of olive oil, would this be the cause & how can I save the dough?

such a helpful video!!! thanks so much for sharing! :)

Beautiful bread. Good fast n east

will it overproof if you let it rise overnight? i was thinking by raising overnight would do some sourness in the dough.... maybe?

Yummy nummy goodness right there

Is it dense though? I can never make airy bread at home.

Great recepie

Beautiful

Just like Steve, using the handle of the spoon. But he doesn't touch the dough at all. You do.

Bravooooo !!!!! 👋 🇬🇷

Can I use aluminium foil to cover it if I don't have the lid?

Mines seems to get sticky again once resting in the bowel, making it hard to get it into the Dutch oven ie I need to scrape!! Any ideas why?

Question. If you onky have one cast iron oan what is the alternative? I want to make homemade bread badly. Lol

About the oven is only up and bottom or only bottom ??

I have le Creuset enameled cast iron dutch ovens (one oval and one circular), could I use this method with either of them with the lid on for first back and then just remove the lid for the second? Or would my results be different than the ones shown in this video? I know when it comes to baking a slight change in any way can have dramatic changes so I thought I should ask before doing something stupid.

could i use a dutch oven

Such a cutie though 🥰 I forgot I came for the bread lol

Can I use round cake mould to bake the bread

If I wanted to listen to music, I would turn on the radio. I am an avid cook and Baker but I am totally blind. These music filled videos may be stylish, but they are totally not helpful.

any alternative to the basket with the cloth?

Your ingredient list at the beginning of the video does not include the tablespoon of sugar used to activate the yeast. I caught the mistake after printing out the recipe which also omitted the sugar. It did make a great loaf of bread. Thank you from someone who does not know how to cook! Be well.

can i use it in a cast iron dutch oven?

I have an 11" cast iron pan but no top! Will this still work!?

I have been making this bread 🥯 this week ,I can not get the yeasts to rise,any advice please.

your elven ears are adorable.

Most of us make do without the expensive equipment used including the perfect pan for this recipe. Anyone can make great bread with an old Dutch oven or other pan, and without a bannetton(sp?).

I have the 3 qt chicken fryer but mine has a lid not the combo skillet lid. Dang. I don't think this would work for me since the bottom of the skillet is smaller than the bottom of the combo cooker skillet lid. Can't find any recipes for the 3 qt with the simple lid.

Will this work with whole wheat flour?

What is the size of your Bennetone? Is one with 18cm diameter ok? Or should I go for a 25cm one? Great recipe by the way!!!

what happens if I did the resting time all at once?

You WON'T regret trying my cast-iron soft bread recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BXIOW6DLuCs.html

Ah ha! The first time I made this bread, it was tasteless. I discovered one big problem: in the video, he says to put one TEASPOON SUGAR in with proofing the yeast. But on his WEBSITE he says to use 1 TABLESPOON. So, the second time I made this, I went by the website recipe and used 1 TBSP! Since I saw similarities with another no-knead recipe I previously made, I ALSO increased the SALT from 1 tsp up to 2 teaspoons. Now it's really good.

The amount of yeast is kinda too much, my loaf grew like a motherf, so I would try half the quantity.

What would happen if you made this in a higher rimmed skillet but without a lid?

What flour and yeast u used?

I'm hoping someone can answer this: Will the dried in oil, from the cast iron, interfere with how this bread will finish? I also have a cast iron combo, but I've used them to also cook meat

can you use gluten free flour?

Make more videos!

Do you need a cover ?

Thank you for the SI measurements!! So sick of medieval metrics.

I'm finding that using ALL the flour right away is best (as opposed to using 90%+10%.). Also, suggestion: the crumb was coming out dense, so instead of one 60-minute rise, I did TWO 30-minute rises, as in another recipe I had been doing for french baguettes. (After 30 min just swirl the dough around 3-4 times with the back of the wood spoon.) More rises = more flavor, BUT ALSO a very OPEN, light, AND tasty crumb (esp. with 1-2 TBSP sugar). By the way… Know what happens when you don't put the SUGAR in the ingredient list on the website? You FORGET to add sugar to the yeast water and waste 4.5 cups of expensive King Arthur flour (although I then added the sugar during the first 30-minute rise and saved the dough, but ended up working on two loaves.) The bread has been coming out too dark, instead of golden brown. I think 500° is too high, so now must experiment with 400-450. Instead of using my board scraper, I discovered something better in another video: LOWES has a Blue Hawk 10" taping knife for $7.18. Use the push-turn-pull method shown here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vEG1BjWroT0.html

I have tried to make shaggy dough but comes out smoother. If i mix it less looking like shaggy will all of the flour be incorporated??

Good job, but whole pack of yeast is the way too much, 1/4 of tsp is enough...

I made this the other day. My first loaf was perfect! My 2nd loaf failed. The only difference was the flour I used on 1st loaf-Bleached flour, 2nd loaf-Un bleached flour. Why would that be different?

Oven was already 450 and said lower to 450. Great video overall.

Is that 100 degree Celsius for the water? It equals 212 degree Fahrenheit. Can’t be, it will kill the yeast. Running the microwave for 30 seconds does not bring it up to 100 Celsius.

No need to knead.

Am I missing something or is this supposed to be a 100% hydration dough? I didn't even come close to it becoming a boule in the shaping stage

I tried it and 500 ml of water to 570g of flour seems waay to much, it turns into a flour soup, maybe a mistake was made. Around 350ml. is ok.

Whole flour is a misnomer. It is not whole wheat flour that you probably suggest.

The bread is coming out good now, but I cannot get it to accept the blade. The dough is too soft and mushy and the blade just presses and doesn't cut. I tried several very sharp and different blades. Plus, the dough is so floppy that it tends to spread out over the edges of the cast-iron pan after I plop it in. What am I doing wrong?

What does a banneton do that an ordinary bowl cannot? Nothing.

💯💯💯💯💯

No kneeding, in the video >> proceeds to kneed with a spatula.

What happens if you knead a no-knead bread?

In video: 460g water/571g flour = 80.5% hydration. On his website: 500g water/571g flour = 87.6% hydration. Big difference. Also: 1 tbsp sugar on website, 1 tsp sugar in video. Still don't know which he considers correct.

I used all-purpose flour with your quantities and the dough was so watery that I couldn't even make a ball. I don't think 500 mL water and 571 gm flour is correct.

I'm doing this as we speak..my dough isn't rising while proofing..turns out it has to be in a warm area..

Wondering 💭 about how many times he just used the scraper to only turn the bread around. Nothing more.