Steve, i have been a chef and trainer for 3 decades and i just wanted to commend you on your AWESOME videos and your ability to convey what's needed clearly and succinctly. your technique is great! thanks.

@artisanbreadwithsteve

10 жыл бұрын

Thanks - Steve

@fayutang

3 жыл бұрын

2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

This is absolutely amazing. 13 ounces of water was too wet but still worked but then used 11 ounces for second loaf and it was the best bread I have ever tasted. Thank you Steve.

Thanks to you, I finally baked my very first ever (edible) rye breads with caraway seeds this morning and by this evening, both loaves were eaten . Tasted soooo good I was asked to make/bake more :-) Thank you for your easy to follow tutorial (s) and instructions but especially, for your time :-)

It is easy, but there is a knack. I am still developing and smoothing out my technique. I hope to release a new “Introduction to No-Knead Bread” in which I hope to use my improved video and bread making skills to do a better job of communicating and helping my readers and subscribers. Steve

@artisanbreadwithsteve

Жыл бұрын

It will change the flavor... you may like it. Steve

Thanks! This recipe was a revelation. Probably the best bread I have ever tasted. Am very grateful to you for sharing this quick and easy method that will save me spending so much money on artisanal bread.

Thank you for your clear, exact instructions and I so appreciate your video not having annoying music. Just clean, clear how to instructions with added tips. Thank you.

Steve, *THANK* you! Our local baker is on vacation and my wife can't get her favorite rye bread. Well, a while ago I bought your "Introduction to Baking No-Knead Bread" book - and it saved the day. I'm now cranking out no-knead rye bread; light and dark. Our local baker can stay on vacation for as long as she wants! 🍞 = ❤️

@kd-yd5pk

5 ай бұрын

That's awesome!!!

Thank you for great videos on making Amazing Bread , especially the Ciabatta,, love it

I always enjoy watching you Bake your Breads! Have tried several of them and they are always Scrumptious!!!

@rondagoodlet5588

9 жыл бұрын

Than you Chef Steve, I will make this Bread tomorrow! I am thrilled to receive your recipes!

Steve, thank you for all your effort so that people like me can learn the awsome tricks of bread-making. i am still in the learning curve in this kind of artisanship, but my results are getting better and better with time. Cheers.

I am telling people at how well you instruct and your bread recipes are great.

Made my first loaf of rye bread and it came out perfectly. Thanks for the clear instructions.

Thanks for this easy, tasty rye bread recipe. I made half the recipe today in a loaf tin as i have a small oven and i live alone. I did not preheat the tin. The result was perfect. I have tried your other no knead bread recipes and they are all wonderfully fail-proof 👌👍👏

Nice job Steve. Your right that long proofing is the key. Thanks for the demo

Everyone loves this bread including me. Thank you so much for sharing it.

Hi Steve, made this recipe yesterday. My wife and I could not put the bread down. I never thought rye bread can taste this good from a simple recipe. Thanks for your videos, and books.

First, Steve....I have made over half of your bread recipes. You have turned me into a well loved grama, that makes breads. They are so anxious to see what bread i whipped up when they come over for dinner. We have dinner on the patio with tables separated 6 ft apart. You have given us a ray of sunshine during this pandemic. Thank you for making it look easy enough, even i can do it. I purchased a nice lidded pot months ago, now looking at purchasing one clay loaf baker. Loving your organized technique of mixing! Thank you for shining a light on bread baking without kneading. My weak wrists, with a bit of arthritis too are loving your style. Husband, son, dil, and grand sons thank you too!

Excellent! I just made my first loaf of rye bread... THANKS TO YOU it was a breeze! I really like your style of explaining the process; making it easy to understand and follow. My loaf came out perfect! Thank you!

You've made me into a real baker Steve! Thank you! Keep it all coming!

I just made this for the first time and it is to die for!!! Thank you for posting this EASY recipe!!! Wow! Wonderful bread! Happy New Year 2018!

thank you again for your rye bread recipe? again another beautiful loaf and easy_ breezy instructions!

Beautiful!!

Thank you for presenting the process with great organization/clearity.

If I could give you couple of tips for the Rye bread which I bake since 1989. Grind the caraway seeds lightly. You will use much less caraway seeds and have a lot stronger flavor in the bread. I also put lightly grinded Flax Seeds into my Rye bread. It is healthier and the Flax Seeds give Rye Bread a nutty flavor. Flax seeds need to be grinded for our bodies to absorb all the healthy nutrients. I have a separate Aldi coffee grinder devoted to this grinding task.

@kevins.3615

5 жыл бұрын

Thanks

@k.r.hayman4633

4 жыл бұрын

*** X "grinded" X - 'GROUND'.........

@dee6lite2

4 жыл бұрын

Wow! Thanks for the great seed ideas. I made this bread 2 times now without seeds but added rosemary for flavor. Grandsons and husband don't like caraway seeds. I LOVE the flavor of caraway. I think by grinding the seeds we can all be happy. Great idea! BTW they love it with the rosemary too.

@Listulicka

4 жыл бұрын

@@dee6lite2 If they don't like the caraway seeds flavor, they won't like it grinded inside as this gives much intense flavor than used whole. If its only about the texture, its fine. Let me know what they said tasting the bread with grinded caraway seeds.

@Listulicka

4 жыл бұрын

@@k.r.hayman4633 both verbs are correct :)

We love rye bread. Looking forward to making this.

My dad was a professional baker in Germany, it reminds me of old times.

Very nice, thanks im going to try this..

I just made this bread. It turned out very good. Thank you for sharing these repices.

I have only watched you for a couple of months but have made so much bread. I no longer buy artisan bread which is a blessing because we live in a rural community and the grocery stores charge an arm and a leg for this type of bread and its not even organic. I always have organic AP flour on hand or at least non GMO and I just add 4 tsp of vital wheat gluten to my flour to get the higher protein that is in bread flour. Works every time! My husband also loves the breads Ive made which is a compliment because he's a picky eater. Thank you sooo much for sharing and helping us to save lots of bread lol! 😊😋

Awesome!! I loved it!!

I just took this out of the oven 30 minutes ago. IT IS WONDERFUL. I have watched most of your videos and bought you complete book. I love that your videos are so to the point, simple to understand and very professional. I am having so much fun trying these. I made 3 different kinds so far. Your videos are by far the best on artisan bread. Anyone want to buy my bread maker???? LOL

@jeans3030

2 жыл бұрын

Chuckled..Anyone want to buy my bread maker???? :-)

I have made my first load using your method , and I loved it. I had not heard of the No Knead method until this week, I am converted. Also I like your simple but effective video. Many thanks from Surrey England

@artisanbreadwithsteve

9 жыл бұрын

if you are new to "no-knead" bread you may want to watch "Introduction to No-Knead Turbo Bread (Ready to Bake in 2-1/2 Hours with Just a Spoon and a Bowl)" and "World’s Easiest Pizza Dough… ready to bake in less than 2 hours (no-knead “hands-free” technique)"... it's the newest thing in no-knead bread. Steve

This is SUPER!!!!!! Thank you so much

I have your bread book and have been making your breads for about 3 months now my bread machine now resides in the garage this looks good so I will try it as soon as I can get some rye flour Yummm Thanks

This bread is like velvet melting in your mouth. This whole No-Kneading process is by far the best way to go for all breads. The only change I made with this recipe is that I take rye flour and blend it with rye flakes on a 1 to 1 ratio with weight not volume, as an example, 2.5 oz of rye flour and 2.5 oz of rye flakes. That will be equal to one cup as needed for the Rye flour that is called for. Thanks again Steve for the great recipe.

Wow. Looks Great! Thank you.

Very well done...great description and ty!

I have enjoyed your recipes and books!!

My favorite rye bread is a Jason's Deli (north Kansas City). I liked the balance of their ingredients and tried to emulate their bread for flavor and texture. I think you'll like the recipe. Steve

Thanks for such an informative, easy recipe!!

The bread can be baked in a Dutch oven, etc. for 30 minutes with the top on and 3 to 15 minutes with the top off. Steve

@jeans3030

2 жыл бұрын

Great. So happy you added this vessel for me. I want to make this but do not have the long loaf pans as I am just starting out. I bought a corned beef to cook and wanted to make your fresh Rye bread. This will be my second bread loaf attempt ever thanks to your teachings! My first was the honey wheat loaf. Perfection! Thank you Steve!!

I make a great rye bread but it is a knead bread, gonna give this technique a try. Love that baking vessel.

Baked this bread today! I used only 10oz of water which was still on the sticky side. 20 hour proof with 2 hour rest after shaping. Brushed with beaten egg and abit of water. Sprinkled with poppy seeds before baking. Came out amazing! Crust was golden and Inside was very spongy. Probably do 1 & 1/2 Tbsp caraway seeds next time as the flavour was very powerful or abit less proofing time. Thanks for the video Steve!

This was nice Steve, thanks!!

Great techniques and explanation. Saving that last oz is a plus. Love your videos.

Made this Caraway Rye Bread Recipe and baked it in my long covered clay baker and it is delicious! Made a Pastrami, provolone, Mayo sandwich with it and it’s awesome! It’s a wonderful bread and makes a great sandwich. Some say Caraway Rye Bread makes a good sandwich using sliced Corned Beef from the deli as well. Thanks for theses vids, Steve. Be well & stay safe. Best regards to you & your family.♥️

I tried this with a rye sourdough starter (used 1 cup starter plus 5 oz cool water) and molasses in place of the sugar. My bread flour is a 2 to 1 mix of white to wheat. All other ingredients were used in the stated quantities. It was absolutely delicious crusty bread (made a single loaf in a Dutch oven). Today I am doing the straight recipe without variations just to see which one I love the best. How exciting to bake bread instead of bricks! Thanks for sharing your expertise!

Steve, thank you once again for another superb recipe and lesson! I follow your guidelines exactly and I have the best rye bread ever! I like to use 1 cup of King Arthur Pumpernickel flour.

Just took my loaf out of the bowl and am letting it cool using your method. 'Still a little sticky in the center, but as with everything else I've made using your method, taste is WONDERFUL. Thank you

I think it's beautiful!

Just wanted to let you know that my rye bread turned out lovely. I am making the turbo white bread baked in a skillet today. Thank you Steve.

This is my favourite bread so I’m always looking for resources and this recipe and process looks great.

I did this for the first time today .....the bread turned out amazing the crumb was just perfect but I have to work on a better rise I made it into a boule we used lots of Irish butter the taste was so balanced XXXXXX and thank you!

Dear Sir, Thank you so much for sharing your successful, succinct bread recipes. I successfully made Rye Bread and love the taste. I hope to stop buying grocery store bread and only enjoy homemade breads. Again much thanks!

Thank you so much for your videos Steve. I had no idea I can make bread without all the kneading work. My Regal bread maker broke after 20 years of usage premixing bread, rolls, and buns dough in it. I am using the KitchenAid mixer now, but don’t like it much and will definitely try one of your recipes the next time.

2021-03-22 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

Great video.

I like your bread it is amazing

Very nice 👍 thanks 🌹

truly enjoy your videos, always my go to, i am making my own bread now, take care,

I can’t wait to try this. I’ve been too intimidated to try but I’m going to give it a try

Thank you so much!

Very nice

I used 100% rye flour and potato water. Divided it into two small balls. Hadta cook them for an hour and a half at 400 degrees and it was still almost sticky in the center. VERY dense, but toasts up nicely with good flavor. Thanks

got it - thanks!!

Wow I made this it was great

Onion Dill Bread! Thanks for the videos!

I wanna thank you for your recipe. I prepared yesterday and bake tonight. It is the best rye bread I made. But i feel bad i don’t have the baking pan for rye bread. I just used what i used to make. Thank you so much for sharing

Nice.

Hi, Steve. I just wanted to let you know that I have been making your bread for almost a year now... and it is delicious!!! So far, I have made the caraway rye bread, cheddar cheese and jalapeno, artisan white, and multi-grain bread and they come out perfectly. I wanted you to know that I love the way you teach and your instructions are very clear and methodical. I have recommended your site to many people over the past year. Thank you for sharing and a happy Thanksgiving to you and your family!

@artisanbreadwithsteve

9 жыл бұрын

Thanks - Steve

Want to know what I think? Simply fantastic!

I Believe Adelle Davis said in Let's Cook it Right that a recipe is only a guide. Once I read that I NEVER made a straight recipe. In this one I used too much liquid and did not cook the bread long enough. It was sticky in the center, BUT it is really good. Thank you

Yes, and tell me how it comes out. Steve

Thank you Thank you Love rye bread & rye bagels to but can’t find them here. Just took out first loaf $ put 2nd loaf in came out soo good!!! So EZ.

I made the no knead rye bread today. In haste I forgot to mix the dry ingredients before adding the wet. Like you said, this method is very forgiving. It came out great!

Love your bread recipes. Please show us pumpernickel bread

Hey Steve. Made the rye bread today (well it got finished today that is) and it was a hit!! Thank you so much for your time and effort in making these videos for all of us in the cyber world. I can now make rye bread!!!

Love your videos. Recipes that are so easy to follow and results that are always superb. Would you consider making pumpernickel? I have seen a lot of recipes but I doubt anyone would do it as well as you. :)

Am going to mix this up tonight and will let you know. I will increase the rye flour to wheat flour ratio and add powdered gluten. I LOVE that rye flavor. Since I am making this for my brother-in-law too, will omit the caraway seeds this time but will include them next time for me as I love them. Thanx Steve. I can smell and taste it already.

@texaspatty4697

Жыл бұрын

Maureen, how did the bread come out with increased rye flour?

@maureenedonovan9935

Жыл бұрын

@@texaspatty4697 Probably a little more dense but it sure was delish.

Love the method. Used Bread in Five for years, but did not like dedicating a lot of space in my fridge to keep dough. And why should I, when I can just start the dough the night before. Love all the variations, your very simple instructions, and consistent verbiage. Super clear. Are you, any chance, and engineer?

I have been looking for a pumpernickel recipe, I wish you have one, your recipe's are so easy to follow.

@artisanbreadwithsteve

6 жыл бұрын

I don't have a pumpernickel recipe, but you can substitute the rye flour with others as long as they have gluten. Steve

@Rob_430

3 жыл бұрын

Just add 2 tbsp cocoa powder, 1 tsp instant espresso, 2 tbsp molasses, 1 tbsp ACV for pumpernickel.

This is the second time I’ve made this bread and although easy my bread does not rise. It taste delicious but does not double for me and my yeast is not old and I keep it “proofing” in my oven with the light on

Enjoyable and an easy follow. New to more artisan styles of bread. Will be watching more of your videos Steve. Thanks so much. WHere can I find your books?

@artisanbreadwithsteve

9 жыл бұрын

I put links in the comment sections of the videos. Steve

Hi Steve, thank you for all your help. I'm so happy with no-kneed bread and so is my husband. I'm just wondering about your olive trays, what size they are, and where did you get them. Thanks for everything. Mh

@artisanbreadwithsteve

6 жыл бұрын

They're 14" x 3-1/2" and I got them at Target. Steve

Your are fabulous my bread is delicious and so easy the one thing you might want to pass along don’t use table salt it’s poison and the same with canola oil !! Thank you

Tried recipe again and this time it was a winner. So, I think that the last (first time) the problem was a ‘dead’ yeast.

HI STEVE! HAVE YOU EVER MADE SANDWICH ROLL WITH THE CARAWAY RYE BREAD RECIPE AND IF SO ARE THERE ANY SPECIAL CONSIDERATIONS. THANKS .

Great receip . Sorry for my question but what would it hapen if I leave to cure the Doug for 24 days

Steve, Just made this bread in a loaf pan. I followed your recipe and it came it great! What is the purpose of the olive oil? I haven't seen that in any of your other bread recipes.

@Rashida961

3 жыл бұрын

Did you cover your loaf pan as per the recipe instruction? Just wondered if that is possible as loaf pans dont have high lids. And at which temperature did you bake it?

I followed your recipe exactly. First let the dough proof for 22 hours, made into a loaf (had not risen), proved another another 2 hours and then placed into preheated over. Still came out like flatbread. Perhaps the yeast was ‘dead’? Will try again!

Great video! I can’t wait to make this. Where can I find a clay bread baker like this?

@artisanbreadwithsteve

4 жыл бұрын

It's a Sassafras superstone oblong covered baker. I have improved my technique with this baker... you may want to check my website (nokneadbreadcentral.com) and look at the newer videos. Steve

Steve, do you have the nutrition information for this recipe? Is it included in your recipes in your book?

I made this today. The dough was very wet so I added 1/4 cup more flour. The dough proofed nicely. I am waiting for the dough to rise in bread pan now. 6/7/20 Update: Fail. My bread was gummy even the next day. 😩 Back to the bench.

👍👍👍

Hi Steve, looks amazing. Before I try I need to ask, it looks like In the video when you watch the bread as it goes into the bowl, there is an extra cup of white bread flour that appears to go in before the rye. It also looks like more than 3 cups of flour. Please clarify if this was an editing issue. Thank you so much 😊

@artisanbreadwithsteve

Жыл бұрын

I used 1 cup rye flour and 2 cups bread flour. Steve

Hi Steve, your recipes work perfectly and I enjoy working with all the books you have on Amazon. There is one thing that I have never figured out, in a deli, the rye bread is always white. By chance do you happen to know what type of rye flour that they may be using? It seems like it is bleached like bleached general purpose flour. Thanks in advance for any insight.

@artisanbreadwithsteve

9 жыл бұрын

King Arthur does carry light rye flour, but many bakeries use blend of rye and bread flour. Steve

Love your videos! Will this work with less salt? I am hoping to use no more than 1/2 tsp sea salt rather than 1 1/2 tsp. Is the proofing time impacted by salt reduction?

@artisanbreadwithsteve

Жыл бұрын

You can reduce the amount of salt to make bread. It will impact flavor, but it may fit your taste. Steve

Steve, I made this bread, I don't have long vessels to cook it in, so they came out flat. Can this bread be made round without dividing it ? Oh and I also don't like caraway seeds so I left them out, dough was to moist.

Hi Steve. I made this bread and it was very good but just so I'm on track, could you please clarify... 13ozs water would equal to more than the combined weight of the flours, right?

You are such a great teacher, I bake with sourdough starter can I use that in place of the dry yeast? If so how much would I use?

@artisanbreadwithsteve

3 жыл бұрын

Yes, you can use starter... the amount has varies depending on the potency. Steve