Same Day Artisan Bread 

I enjoy you so much, im constantly learning new things. I'm guessing I will have to go back and watch stuff I forgot.

We are so blessed to have you teaching us cooking and baking skills right in our own homes. Rose you are a a born teacher. Your skill of explaining how and why we can accomplish great results easily and showing how easy it really is after watching your videos. I recommended your channel to so many people because even beginners won't feel intimidated trying something new. For years and before home computers and Utube friends and I loved getting together teaching each other. We made wonderful memories that are still cherished. My best friend of 60 + years just recently purchased her first pressure canner and we are both so excited about it. She bought the same Presto 23 that I have had for probably 45 or more years because I love using it so much. We no longer live close anymore but we have our phones so we still do many things together that way. One of the first things I suggested to her was to go onto Utube and watch your canning videos and also you have the same pressure canner that she just got! Thank you so much for taking the time for doing Utube for us.

I heard them crackling and they're beautiful! Tfs, please stay safe and sending hugs to you both 💜🙏😎

Terrific! Thank you!❤️👍🏻

I can hear that ckracklin 😋 you are a joy

Chef jean-pierre just made a potato bread in a loaf pan. It has the same ingredients as my Italian country Artisan bread

Looks absolutely DELICIOUS and gorgeous too. I definitely have to give this recipe a try real soon ❤

I’ve been watching your videos back to back. You are a great teacher. I have learned a lot.

This is now my latest obsession! Thank you!!

I admire your ability to make breads. I got impressed with my self when I figured out how to make basic bread in the bread maker my sister got me.

Hi Pam you make it look so easy, I'm going to try this recipe but add 1 table spoon malt powder. I'm also a newbie May 2023 ❤

Yes I did

Your bread looks beautiful and delicious and I learned a lot from your instructions. I just finished baking mine and it looks equally beautiful and taste delicious with a very crispy crust except I didn't bake for another 30 mins after the lid was removed. I added only 10 mins more. Maybe ovens can bake differently? I would love to try a raison cinnamon or one with seeds and nuts.

I love your videos. So educational and thorough! Thank you!

I have been watching every video of yours that I can. They are wonderful.

Our local grocery store just discontinued my husband’s favorite artisan rye bread he eats every night so now I’m on the hunt to learn how to make it myself. Of course my go to happy place was to binge watch your bread making videos! ❤️❤️

You are a wonderful teacher. Thank you for sharing your knowledge.

Oh gosh. I’ve been making bread for donkeys years. Never expected that the taste, texture and crust would be as exemplary as it was. I’m gobsmacked !!! Absolutely the very best tasting bread I’ve ever made and will be my go-to from now on. So few ingredients and so little work involved. Our ancestors certainly knew a thing or two. Thank you for putting those of who are interested to know, on to Ken Forkish and his way of creating the best bread hands down. As a side, I made half the recipe and just used all purpose flour, OUTSTANDING. Cheers from Alberta Canada

I appreciate the hints and tricks, the research and info as a “sometime” baker and food lover. I will be trying this out soon. Thank you!

My husband wants some, now. I’m going to have to make this. Thanks for another great recipe. Blessings to you sweet lady.😊 now to find the ingredients!!

I actually love that bucket! Can’t wait to make the bread, thank you for sharing!

I'm greatly impressed that you grind your grain for flours. You go, girl! What a superb video

Thanks very much! I well remember the bread my grandmother used to bake when we visited her in Maine during summers. It was the late 1940's and early 1950's before gmo's and all sorts of chemicals were added to the soil, the seeds and ultimately the wheat and I have often wished I could duplicate the taste that I remember from my childhood. It was even more so after I spend time in France and found out what "real" bread is supposed to taste like. So I tried everything, even a bread machine, but to no avail until I found your videos about making artisan bread. Per your instructions I bought Ken Forkish's book and following his instructions I bought the entire kit, tubs, scale, metric spoons and all. It took some practice at first as I am not an instintual kitchen person, but eventually things came together. The only problem was that following the instructions to the letter I produced two loaves and one always became crow food before the people could eat it. (There are only two of us in the house aside from the cats that don't care for ANY bread....but I digress). So one day I decided to try cutting the recipe in half. Oh, I knew I could save half the dough from the full recipe but somehow that was unappealing to me and since the bread was beginning to taste as I remembered it was supposed to taste as a child and closer to that which I had in France, I decided to just go for it and cut the recipe in half. The result was a loaf that my wife pronounced, "The best you've ever done!". I have sent Ken Forkish a note on Facebook and I wanted to write this out to you especially because it was your video that got me rolling. Now I am beginning to work my way through your videos again, this time while I re-read Ken Forkish's book. I am making bread about once a week and find that doing this almost doubles the pleasure of the first piece of real bread that results from the recipe and the "training" I received from your video. Roger M Woodbury

They look beautiful. Thank you! I made the one with poolish and it turned out fine. Tomorrow I´ll make the biga one.

I discovered your videos a few weeks ago and am working my way through them, which is great fun! Thank you sharing your knowledge. I found this “artisan bread in a day” recipe yesterday and decided to try it out. I had fresh yeast and used that, and boy.....did that speed up the process! The bread is delicious, smells gorgeous, and looks just like yours! It is a shame I can’t add the photo of my bread for you to see. Everything went very well thanks to your very clear instructions, thank you. I have also ordered the cookbook you talk so highly about.

Your instructional and suggestions are just the best. So many of us enjoy and use your example. I have one suggestion. Instead of letting the water run down the drain until you get the correct temperature, you could catch the water in a small container and adjust the temperature of the water in the container. Then it would be easy to measure the correct amount of water without running so much down the drain. We who live in the mountains where we have plenty of water, carefully conserve our water so that there is enough to share with folks who live in drier areas downstream. It does not feel very good to see water wasted.

Yum! I make 3 different breads and my grandmother's Easter yeast rolls, which my mom and her two sisters did not learn to do. This looks like a wonderful bread and I will have to give it a try. "We will not falter - We will not fail." Thanks for the video. God Bless Stay Safe

I don't know why she has an aversion to scoring the dough before baking! Artisan and sourdough breads need to grow (rise) and scoring allows this. The seam side is the bottom of the loaf. HINT: Crinkle up the parchment paper into a ball, then unfold it, laying out flat. Put your dough on the parchment paper now score the bread. Lift the dough using the parchment paper to lift and place it all inside the dutch oven. Cover and bake. When the bread is done, lift from the dutch oven using the parchment paper.

You are amazing beautiful lady ...i love your videos always something new to learn. I'm grinding grains for my bread and that flour it is more heavy so to get some bubbles inside my bread it takes 2 days for all fermentation steps but is is awsome on the end.I must try your recipe looks beautiful and delicious. Hugs from Vancouver Canada ❤

Very nice! I made it but call it Wednesday Bread :) The crust was great, and the interior wonderful. A superb bread for everyday. Thank you.

Hello, made 1/2 recipe of this bread yesterday. Started at 11 am and wanted it for dinner, The house was a little cool. I've often raised bread in a warmed oven, or microwave, but I tried something new. I wedged a metal bowl down into my instant pot pan that was filled with 4 inches of water. I covered the bread in the bowl with saran and used a dish towel to wedge the bowl down into the water, to keep it from tipping. I then turned the instant pot onto sou vide and set the temperature for 84º F. You could also use the yogurt button to keep 84ºF for 4-5 hours. I got a nice slow rise with an even temperature. Was fun to try something new.

You’re the bread master ❤️

What scale are you using?

Your artisan bread is a work of art! I haven’t tried to make this yet, but excited to give it a whirl. Your (non) scoring trick is GENIUS.

I purchased the "Flour Water Salt Yeast" book. I meant to read and make bread but no time. But now I am home more, so definitely making some bread. I was wondering why less ingredients was more flavor. Now because of your video. I know more than I did. I am a visual learner and you are a very good teacher. Thank you so much. Your videos are very nice because you care to research and share. Thank you and GOD Bless. What size and brand of Dutch Ovens do you use?

Oh....now i need to try this recipe. I make sourdough artisan bread all the time but need a change. Thank you so much for the great video. Can't wait to try it.

I’m definitely going to try it. I sure could hear it crackle. Vi want one of those bread buckets. I gave my Kitchen Aid to my daughter-in-law, because it was too heavy for me to lift in and out of the cupboard….and I got tired of it sitting in my counter since I moved into a small apartment. Now I want one of those buckets!!Delicious video!!

Many years ago I lived near a small neighborhood bakery that made a dark or maybe it was called black pumpernickel bread, it had a few raisin in the one pound of slices I would buy. The bakery made this bread in a huge loaf which was much larger than I think any one person could lift. They cut the loaf in half lengthwise and then into slices or chunks depending on how the customer wanted it. It was very very heavy and I think we would get maybe 6 slices when ordering a pound. It was sweet and had the most wonderful flavor but I had to cut the slice in half and make my sandwich opened face because it was so filling. I wonder if you have ever heard of a bread like this? If so I would you possibly consider making a video featuring this bread? I've never been able to find another bakery that made a pumpernickel breed that was that moist, dark or with so much flavor. Even though that was in the 1960's it was a pretty expensive bread and worth every penny. Back in those days I cooked and baked a lot but had never tried bread other than quick breads like banana nut, date nut, which no one seems to have heard of these days and pumpkin? You videos are so informative and I love how you teach your classroom! Thank you.

No written recipe?

Beautiful loaves of bread!

WoW, your artisan bread looks SO tasty!!!! I love the sound of your bread crackling!!! I can not wait to try your recipe!!! Looking forward to this weekend or next for your half white & half wheat flour recipe!!!! Love your videos!!!! Thank you for sharing!!! ❤

AUTO’-lize - digesting itself

I notice you use King Arthur flour quite a lot when making bread. I'm curious why you don't use freshly milled wheat instead since it's healthier for us? I have recently converted to milling grains for my bread making and notice my gut is much happier! Thanks for responding.

Do you happen to know if this recipe could be used to make smaller artisan dinner rolls? If so, would you still cook the same amount of time or would it decrease due to being smaller? I think this would be delicious with your butternut squash soup recipe and topped with some crispy sage leaves and toasted pumpkin seeds.

Hey Ms Pam! I'm glad I watched this, today I have been looking for an artisan recipe. I'm going to give this one a shot! You can never have to many good bread recipes.

Thank you for video! I learned a lot! Im not finding a lot of success making an artisan bread like this with 100% freshly milled flour? Have you ever done entirely freshly milled?

I’ve been binge watching all of your bread videos! I’m surprised you only have little views and subscribers because you deserve more! You just gained a new subscriber 😁

Sure wish you had an amazon store. I tried making Sourdough bread about 15 years ago (before You Tube) and never could seem to get it right. Now watching your videos I am feeling more confident. Would love to know where you and Jim get you cooking equipment from. Oh and my wife is hooked on your dehydrating and canning videos. Thanks for what you are doing.

What size dutch oven do you use to bake your bread??

I had to laugh when I found I was using the caterpillar pinch and fold method to mix my ground beef into a meatloaf.

Thank you Rose. I love your videos. Can you tell us What is the oven temperature you are using ?

Thank you for sharing 💜

This video is hard to hear her talk.

How do you clean those round proofing baskets?

💕

Gonna get that book. Wondering if I could make 4 smaller loaves or even 8 rolls, but would probably try to halve the recipe first for smaller yield.

Do you have any oil or anything in the Dutch ovens when you put your bread dough in? Or is it dry?

What size are those Dutch ovens?

If someone wanted to grind wheat and then use half wheat and half white flour would that be too heavy? Would it rise?

Would you ever consider listing the ingredients in the "show more" area? Wonderful video indeed I can taste it already!

Can your Same Day Artisan Bread with your Rye and Wheat flour be kneaded in the Ankstrum mixer?

Yes I can hear crackel

Where are your recipes for Artisan bread? How can I find them.❤

Tell me where I can buy the large graduated container or bucket with lid that you used in this video please.

do you have a Gluten Free Version?

I’m curious about the Dutch Ovens? What is the capacity of each oven? I would like to buy that same size, is there one brand that you prefer over another?

Just found your site today. Don't know how it's been missed. Really enjoyed this bread video. I always keep my yeast in freezer because I buy in bulk. I also grind my flour- have started using spelt, einkorn & sprouted white wheat berries ground together. If interested in making sprouted wheat then I got instructions from "Mary's Nest" RU-vid video. Also always mix with King Arthur AP flour. Thanks so much.

WOW!!! Vuala!!!

You make me hungry and ready to bake another loaf. Thank you for your detailed changes the the recipe. On another note, can you tell me where you got your gloves from. I’m in Australia so if they are on Amazon it would be easier for me to locate. Cheers.

Looks SO good! Do you prep the Dutch oven with anything before heating? I noticed they didn't stick at all.

This video was very helpful. Keep up the good work =)

How can I look that good at 8:30 on a Saturday morning?!

Is Artisan bread the same as sourdough bread?

If I wanted to bake just one loaf, do I just use half the recipe? I really love this bread. Thank you for this video.

I have to try this! I’ve been making bread with poolish and I love it. You didn’t show placing the proofing baskets in plastic bags, they do need to be covered, don’t they?

I buy the same yeast (in bulk), I keep it in a mason jar and vacuum seal the air out between uses. I’ve been keeping mine in the freezer based on suggestions and recommendations of others…now, I’m conflicted. I guess I have some homework to do as to what is the best way to store yeast.

Question... I bought that yeast recommendation... after I open it, do you recommend "dry sealing" it in a mason jar the unused portion? (I did cover it with a black cloth in case light was an issue)... but I didn't know if removing the oxygen from the jar mattered?

For your ground wheat do you grind hard white wheat or hard red wheat. I love your channel.

I didn’t realize it’s all about “technique “. Now you are also the woman with the techniques. 😁

I love your videos, what brand are those Dutch ovens?

ROSE Can you please list the bread ingredients on the body of your video, I love making bread all kinds of breads. I have been making bread since 1977.

What size/brand are the dutch ovens that you are using for your bread?

So, is the loaf tension on the top of the loaves desirable for all loaves or is it for artisan breads only?

Hi Pam...A local store has dutch ovens on sale but they only have 5qt and 7 qt. in stock. Would either one work for artisan bread. Thanks so much and have a blessed weekend

You really need to consistently make sure you put the microphone on or it is very hard to hear you in your all wood kitchen which absorbs sound

I couldn't see the bag of yeast very well. What brand is it?

Can you vacumm saver the bread to save them for a while. if so what is the time span for keeping