Almost made me cry, it was so beautiful! Such a fantastic texture and open crumb. It doesn't matter if you are at the bakery or at home, with audio or without audio, your techniques and advice are the best on RU-vid! Thank you for giving home-cooks the courage to make an artisan loaf (how it will turn out for me is yet to be seen lol). Thank you Peter for another awesome tutorial.
and omg the spring and crunch on those croissants made my mouth water. Tho they take them a bit further in France with the extreme caramelization in many shops there. Yours look amazing! Did you make with sourdough?
I'm so glad to find this video after watched Tons of others fancy ones but no unnecessary folding and expensive dutch oven etc. The instruction are so clear and works, no wasting words and bluffs... and my walnut sourdough loaf came out so fluffy and crispy😃, dreamed one! thank you so much for making this video
Thank you for your amazing video and technique. I made a walnut, hazelnut and dates bread. I placed it in the the Dutch oven, sprayed 5 times with water for additional humidity and covered it. The results were amazing!
Wow! There is nothing better then some warm fresh baked bread in a cold winter day! You make this look effortless with your presentation. I appreciate you sharing! I make cooking videos too! I love watching other talented creators to learn from each other! 👍🏻 this is inspiring! Thank you for sharing this recipe with us!! 🤗
I love learning new techniques! I don’t have a baking steel, and have been using a La Crueset Dutch Oven. Instead I used my pizza stone and a cast Iron skillet beneath for catching the hot water to produce steam, and followed your baking times and temperatures. My Walnut Cranberry (100 grm) loaf turned out beautifully
Hi Peter. I enjoyed watching your video. I’m a home bread baker here in NJ, USA and although experienced, I still like watching bread videos. Always learning too. Regards, Rob
Awesome bake, Peter. You make it look so simple. Great video. This will be my next bake. Tomorrow is sourdough rye bread on the baking list. Thank you so much for sharing your skill.
I just used this recipe and it helped me create one of the best loaves I’ve ever made. Your baking technique of using steam first is a game changer. I got the most spring I’ve ever seen! Thank you; I’m hooked!
Thank you for this video! You are helping me with another experiment today, incorporating your formula with walnuts & adding cranberries, bread flour & red fife wheat, using my Ankarsrum mixer. I will bake using your method as well & look forward to seeing the results tomorrow. Thanks, Peter! Happy New Year.
Just baked this bread this morning and it was amazing. It went well with my compound butter (room temp unsalted butter, pinch of salt and honey). Making this for friends and family. :)
Great recipe! I‘ll try it next weekend! I‘ve already baked your sourdough buns, your basic loaf and the rustic loaf with wholegrain rye. Each bread was sooooo delicious. Thank you very much for all the work on the videos!
Just found your channel and am hoping you have content that doesn't involve using a mixer. I would like to learn to work the dough by hand. Thanks for your feedback!
wowh! Wonderful loaf, never got it so fluffy and with this kind of open crumb. Maybe the flour. Because my Sourdough works well. good luck from Germany
Great videos! Keep the simple flow of your videos. Quick question, how does the bottom of the bread turns out baking it on the stainless steel baking plate?
Thank you so much for the detailed videos! They have helped me a lot to bake better bread! I started using your baking method of preheating the baking steel and turning the oven off and adding water to create steam and I have one question. I noticed that when I turn the oven back on for the second part of the bake, the loaf has not reached it's full expansion/size yet. It continues to grow for the first 7-10 min after I turn the oven back on and before the crust sets in. Is this to be expected? When I used a dutch oven the loaf reached it's full expansion while the lid was on, and just created a crust in the 2nd part of the bake. I get good oven spring with your method but I wonder if I'm doing something wrong. Thanks a lot again!
Hi Peter. Well done with the bread. It’s beautiful. Would that be OK if I just used 1000gm of strong bread flour if I can’t find any purple wheat? It’s so hard to find it here in our place. or Do you have any recommendation on what to replace with the purple wheat? Let me know your thoughts. Thank you much! DY
It’s safer to put the baneton inside a plastic bag and have it closed to avoid a dry skin forming on the top of the dough. Unless you have a proofing chamber, with humidity control.
Awesome bread, as usual. I enjoy watching your videos. That moment when you pour the hot water like that on the tray left me panicked for a few seconds! :D
Amazing loaf and very thorough video 👍🏽 Just one question .. did u pour water in d same tray as breads ? Apparently they didn’t get soggy and baked perfectly.. wow.. that’s new to me .. we were always told to pour boiling water in a separate hot pan .. hence d query
Hi. I would love to have a go at this walnut bread but I am struggling to find purple flour? Does it have a supplier name or branding I can look at! I am in the Uk. Love your tutorials! Many thanks Sara
Thanks Peter for your sharing. It’s mind open of how you turn off the fan in the first 20 mins as my oven only have fan setting🙈 Just wonder what’s brand of your baking stone please😁
Dear Walt, According to Teddy’ data sheet - varimixer.com/wp-content/uploads/2017/09/Data-sheets_TEDDY_GB_2021.pdf - it can knead up to 2½ kg of bread dough. So, this stand mixer can handle the double of Peter’s recipe.
Greetings, I’m a new follower and pretty new with sourdough. I’d like to know the name brand of your stand mixer. If you have an affiliate link on Amazon please let me know. Thank you for your very informative videos.
It definetly does a difference with sourdough! we have some customers with wheat problems and they eat our bread without problems :) We move a lot around in the bakery, I guess that keeps us semi in shape too hehe
Awesome sooo good and simple, just a question, do you cover them with a cloth when they go to the fridge? Tusind tak!!! Du har været min surdejshelt siden 2020
Thank you Jennifer! (TAK!) We dont cover them up in the fridge- I like the natural skin from the dough so its easy to slide in the oven without flour :) If you have funky stuff in the fridge it might be a good idea tho.
Oops......look at the table of contents for Flemish Desem Bread. I am an old baker from Ann Arbor, MI. I also interned with the late Alan Scott who owned Ovencrafters.
