I just found this recipe a few months ago. I love it. I add a table spoon of dried Rosemary and a tablespoon of dried thyme to kick it up another level. Delicious.
I've made this bread over and over again, then tried other recipes and everyone asks me for YOUR BREAD RECIPE. It's like none other, super easy and cracks perfectly to make it look like I'm some pro which I'm not. The flavor is out of this world when letting it rest for 5 hours, olive oil is such a great touch. Adding in other things like fresh garlic or rosemary... WOW! Savory for sure in every way. There's no competition everyone in my family & friends loves it. I am happy to say it's a staple in our house hold. Thank you BIG TIME for giving us your recipe and tips of how to make the bread WE are forever grateful and will pass it along freely as you have to us. A Michigan Mom. :)
Thanks for filming it overhead, that helped a lot to see it step by step and it makes it easier to follow along (in my opinion). Visuals are always better. For people who don't have a dutch oven...I found another recipe as well that gave some good tips: 1) Put plastic wrap over bowl while rising for 3-5 hrs. 2) spread some melted butter on top (and optional sesame seeds) before putting in oven and put 1 c. of water in a pan below or next to the bread to give it a golden crispy crust. 3) make a few cuts on top of the bread to help it expand in the oven (also looks pretty).
Uncle Stinkeye (love the name 😂🤣😂🤣😂; I had an Uncle [RIP] that this name would REALLY apply to; he was very cantankerous, but I loved him dearly!). Your idea with garlic & basil sounds yummy. I'm going to add some slightly crushed rosemary. Can't wait to try it! Lindsay, Sacramento ❣
This is my go to recipe..I love it and it’s so easy!!!..true story the longer you let it rise the better it gets..all my friends that are amazed that I make my own bread and I say it’s so simple😂👍❤️
I made it and it turned out great! If I may make a suggestion, use a bread lamb or sharp knife to score the top to control where the loaf 'bursts'. BTW, it was very tasty! Thanks.
I just discovered these 4 ingredient artisan bread recipes recently. Have made numerous loaves. All have been superb. I have noticed though some small changes in some versions. Yours has olive oil added. I’m going to try that just to see the difference. You also baked yours at a lower oven temperature. Most say to bake at 450 covered for 30 minutes. Then uncovered for another 15. Results,as I say have been excellent. Your times and temps vary a little but still with great results. I’m going to play around with the recipe just to see what differences there are. One thing that you can be sure of though is that this is probably the easiest and best loaf of artisan bread that you will ever bake. And it tastes sooo good. I’m going to add some nice chopped Kalmata olives to my next loaf. I also have some garlic infused oil that I’m going to try. Another great thing about making this bread is that it is so inexpensive. So have fun and enjoy. Thanks for sharing this recipe.
I just made this bread and it was wonderful. The instructions were absolutely perfect. I can hardly believe that I made such a beautiful loaf of bread lol. I'm going to add herbs the next time just to see how it turns out. My only concern is how to store it lol. I asked CHAT GPT and it suggested for short term storage to wrap it in a kitchen towel so that's what I did and I'm going to leave it on the countertop for the night. Hopefully that works out well for me. Thank you so much for sharing this wonderful recipe. It's making me believe that I can do so much more.
Your crumb is what I’m looking for but I like it when the bread is intentionally slashed to allow the steam to be released rather than the bread tearing to release the steam. I also find that using a stone rather than a Dutch oven is easier in transferring the dough from basket to oven. I just simply cover the dough with a stainless steel bowl and it bakes perfectly. Thank you for the video.
Your bread looks so light in color....just the way I like it. I hate when ppl make bread and it looks so burned or just too crispy. Yours looks amazing!!!!!
Me! I've made two loaves during the past two weeks while in (New York) "Lock Down," as you call it. Both loaves followed Mark Bittman's NYT recipe he got from the Sullivan Street Bakery four or five years ago, and has updated a couple of times. My first effort was baked at 375 degrees because I didn't yet have a dutch oven. After Amazon delivered a Lodge dutch oven, I baked the second loaf at 475 degrees. Some recipes call for 500 degrees. The bottom was too thick and hard. I think I baked it too long. At this point I'm looking around the internet for different takes on no knead bread. Here the baker put it back in the oven with the lid off for 7 minutes. I put mine in for a much longer 20 minutes, so next time, I'm reducing that time. Thank you, Country Living Experience. Another tip from this video is about the olive oil - an optional 2 TB spoons in the later revised Bittman recipe using 4 cups flour. I am not a baker and didn't know if you added the oil inside with the water or brushed it on the top at some point. So now I know it goes inside the dough. Thank you, Country Living Experience. I like this video! I can relate to it. I do have one question: why did the top crust come out so uneven? Are you supposed to score the top with a sharp knife? Seems like I read that somewhere. But he didn't show any scoring. Well, greetings to you M&M and everybody else in "lock down"!
@@AdeleDusenbury You're welcome. I am glad we could help. I didn't score the top because the dough is so "shaggy". It is a crusty and uneven bread and not a smooth kneaded bread so there was no need for it. Happy baking and stay safe!
@@sandimangano3481 With 3 cups flour, I used 1-1/2 cups water. I did not put in any olive oil. It baked on parchment paper in a large Dutch oven. In my next loaf - which I'll be starting today, I intend to put in the olive oil after or with the water and work it into the flour. My Dutch oven might be too big. At least one baker said the size didn't matter.
Thanks for the video. My normal bread recipe is almost the same as yours only with less salt and no olive oil. I like the idea of more flavour so I will give your recipe a try. Homemade is so much better than anything from the supermarket.
If you want it to look like an artisan bread, bake at 450 for approx. 30 mins. Remove top and parchment paper and bake another 10-20 mins. Comes out nicely browned all around.
You can leave it up to 24 hours and after that you can keep it in the refridgerator for up to 2 weeks. The longer in the fridge, the more flavorful similar to sour dough
Thankyou for taking the time to make this video, it was very informative. I am truly sorry for the nasty comments on here, please disregard them. Bored, angry housewives and know-it-all’s is all they are. Keep up the good work!
Thank you Lauren. I have found that if you put yourself out there then haters will always be attracted to you. I have actually deleted some vile and inappropriate comments. It does not bother me anymore. I will just keep doing what I do. Have a great day!
I just made it again! Love the flavor!! I need to raise my oven rack up one more from the 2’nd up from the bottom,because the bottom gets done too much. It’s too hard just on the bottom.
I am making this for the second time today. The first was a work of art! It is a great . I do have two questions:You do not state the amount of hot water. After a cup and a half I added water till felt it resembled yours. Is this just a good practice, it seemed to work great. Do you ever use boiling water in a pan under the bread while baking and spay the over with water at the beginning of the bake. also have you ever added herbs for a different flavor If so when and how much do you recommend. Thanks for the vid i just started learning how to make bread at 71.
Glad your first one turned out great! I have never used boiling water under the bread. I always put it in the dutch oven to cook. I have added rosemary and it was absolutely delicious. Keep baking until you can bake no more.
@@CountryLivingExperience I will be trying rosemary with my first loaf. I'm thinking a teaspoon of slightly crushed rosemary; does that sound about right? I don't want to overdo the rosemary. Thanks for the great vid!
Eric, thanks for making this video and showing how simple breadmaking can be. Your bread looks delicious. Oh - and I love you - and your family is so beautiful.
Quick tip, im not sure if it will make much different at all, but next time try adding salt first, mix it in then add your yeast, it may reduce the posibility of the yeast being killed 😉
Umm, I understand that concept but in this application there is no worry having dry salt next to dry yeast for less than 30 seconds. The yeast is fine.
Laurrie Sobie here - I just learned about this bread, but the instructions I was given was definitely NOT as clarified as your video. The switch from proofing bowl #1 to #2 caused me some concern and the flavour was fine but the loaf was misshapen. The second loaf was more successful but I was still not happy with the transfer to the Dutch oven. I ended up baking in a paper lined loaf pan with a duplicate loaf pan over the top of the first, acting as a lid. The shape was great for slicing and the Add-Ons I put into the flour mixture made a good flavour. I WILL now use a paper lined bowl for the second rise and put IT into the Dutch oven. I do like the more casual shaped loaf. Your video was casual but very clear and made a difference to my enthusiasm for this Artisan bread. Thank you.
So...I didn't have a dutch oven....I made it in a 9" skillet, and double foiled it...didn't have a lid per se. It took an extra 10 minutes, but it turned out gorgeous!
Bravo! Nicely filmed too. Some suggestions from a baker, if I may. When you turn the dough out onto the floured work top don't flour the top of the dough. Your just going to fold that in and it serves no purpose and will degrade the quality of the loaf. Be braver with the stretch and folds :) You got a superb oven lift with the dough. However if you watch some RU-vid on shaping and then make even a single slash on the top of the dough you will get a much better loaf. An enjoyable watch. Thank you.
Hi, I was wondering if you put your dutch oven in a cold oven, then start the oven to preheat? Thanks for this video! I've been looking for easy bread recipes and this made my shortlist to try!
forget the package yeast. make a sourdough starter and bake like that. I have my starter for 3 years already, keep it in the fridge and bake once a week. I feed my starter 50g rye flour and 50g brad flour from king arthur with 100g water. My bread recipe is 450g KA bread flour 200g rye flour 350g water, 18g salt and almost all the sourdough starter, I just leave some at the bottom of the jar for feeding. All it needs is 10 min of kneading. I bake it at 500 in cast iron dutch pot for 28min then uncovered at 440 for the next 10 min
I made this recipe on May 1/2020, It only raised to half the size of yours, but I didn’t let it raise any more after the 5 hours, wonder if that was the cause of it... And hubby wants to know if I could cook this in a bread glass loaf pan for him to make sandwiches...for his lunch...other than that, it’s so good, we both loved it very much! Thanks for the recipe...
You're welcome. Not sure why it didn't rise as much for you. Maybe you had an older yeast. It would be hard to cook it in a glass loaf pan. You would need to secure another pan on top of the glass pan. Try two metal loaf pans clipped together with those big black metal paper clips.
Don't forget to not place the salt on top of the yeast. It could the yeast. Mix the salt into the flour first then add the yeast. Or vise verse. Patrick Raffaelo artist
Why do so many comments have to be so snarky? No wonder we have so many wars in the world. We cannot manage to be nice on a simple recipe chat channel! Good grief!
Omg!!! That turned out so wonderful! Me and my family adore it thank you so much. I’m going to make some friends that now. That’s amazing how easy that is and so good. Please keep coming out with more I am totally subscribed God bless❤
Greetings!! You mentioned in your video to bake at 375, but the written instructions below the video says to preheat to 400 degrees. Which would be correct? Thank you :)
Well this is how we make it from a recipe that we learned and it turns out perfect. I cannot speak as to the chemistry of the others you have seen. Try ours and you will love it.
My recipe is the same except it says to leave out for 18 hours. I do a quick mix before bed & its ready around 3 or 4 the next day. Also no olive oil. I make this every night so I will try the olive oil next time. My family tears this bread up...a loaf a day.
Some recipes require a longer proof. We have another video on a bread with a longer proofing time. This one is made to be short. Try the olive oil or some walnut oil sometime.....you will be pleasantly surprised.
Well I wasn't too taken by the colour of that bread after all the superlatives you gave it in advance so I'm happy to see you raised the temp and the baking time in the description. Would've loved to hear the crispness of that crust as you cut a slice and show the crumb, though.
oceandrew If in doubt about if bread 🍞 is cooked through sufficiently, bake a little longer until a bit darker on outside and use a good quality thermometer and check for a temp of 200-205F. This way, you will not have to worry about any uncooked/raw spots. Happy baking!
@@drdeb8646 Thank you for that but my comment was directed at the unsatisfactory conclusion of the video where crust and crumb were excluded from the finale. Clearly it appears this crust could use a bit longer bake and that is addressed in the video description.
This looks delicious, but what makes it savoury? I was expecting you to add herbs or somesuch but this is just the basic recipe. Is it possible to add things without ruining the process>
If you font have a Dutch oven which I don't you can still use this recipe but but in a pan of water in the bottom of the oven to make steam whilst the bread is cooking
