The reason you score the loaf - this is done to let the bread spread out and will give good texture. The reason to cool the bread before cutting is that if you don’t wait for the bread to come to room temperature the bread will get kind of doughy in the Center. It will get pretty dense and not nice and light. The bread is still baking the first while after taking it out of the oven

If you have a scale, then the most accurate and most consistent way to measure flour, and ALL your ingredients, is by weight… not by volume measurements, regardless of which of the two methods you showed.

@twopeasinakitchen

10 ай бұрын

Hi! Yes! We totally agree with you. We are sensitive that some home cooks don't have a scale and are more comfortable with volume measurements. It is particularly preferable to measure flour by weight for these bread recipes, however. Thanks so much for joining in and for your comment!

@themizefamily7429

6 ай бұрын

If the maker of the videos would give By Cup an spoons you would not need no scales at all an you make the bread with all propose flour not the other crap

@Rob_430

6 ай бұрын

@@themizefamily7429 I started years ago using volume and fought weighing. But volume measurements can be inconsistent as I learned, then bought a scale. Now I only weigh, just flour & water, not the small stuff.

@juneessary7465

6 ай бұрын

Very nice did not catch how much yeast

@daisylatu6196

4 ай бұрын

Just a half teaspoon, otherwise go back n watch it again then.

In Britain we always have used weighing scales, not cups. We just tip the flour or other dry ingredients straight into the weighing scale until it balances or tells you digitally that it’s the correct weight. I have long used a vintage weighing scales with cast iron weights.

Thanks for this video. If you squeeze your parchment paper than open it up, place the dough on it …..you won’t be fighting with the paper having it roll up……waving to you from Michigan

@twopeasinakitchen

7 ай бұрын

Awesome advice! Making a bunch of babka loaves today. Will do that!! Thanks!

Hi ☺️love your video ! I have a tip to "refresh "?your bread the next day or the next couple of days when your bread gets a little tough. I wet the entire bread with just tap water then place in a pre-heated 350 degree oven as is on the rack for about 10 mins of so , just keep checking for crispness on the crust and when it's done , it will taste and feel just like the first day .

@twopeasinakitchen

4 ай бұрын

This is awesome advice! We are going to try it this week! Thanks!!!

Watched your video with much interest. One tip I learned watching others is if you put a cookie sheet on the rack below the rack your Dutch oven is on it will help keep the bottom of your loaf from over cooking.

@twopeasinakitchen

3 ай бұрын

Thank you for that tip! That makes a lot of sense and we are going to use this and incorporate it! Have a great day!

If you just sprinkle some flour into the Dutch oven, before putting the dough in, you don’t need to mess about with parchment paper. I assure you it doesn’t stick.

the second rise should be with the parchment paper in the bowl

Thanks! I learned a lot from your flour demo

@twopeasinakitchen

7 ай бұрын

That’s great to hear! We are going to be posting a video soon about an amazing sandwich bread loaf - it’s so easy and really delicious! Stay tuned….

It came out wonderful! Thank you for the great recipe and tips!

@twopeasinakitchen

4 ай бұрын

Great! It’s so delicious! Try the Cinnamon Raisin version on our channel. It is AMAZING!

Ohh I absolutely cannot wait to make this !! My favorite bread in the whole world !!!!

@twopeasinakitchen

6 ай бұрын

We love it, too!! So easy. And sooo delicious. Stay tuned. We are going to be making an overnight French Toast with this bread coming soon for the busy holidays - it is amazing!!!

@MarJo333

6 ай бұрын

​@@twopeasinakitchenwhat a Great Idea !!

Enjoyed the video!

@twopeasinakitchen

10 ай бұрын

We are so glad you enjoyed it! Stay tuned for lots of fun cooking content and easy tips in the coming months!

This is the first time I saw this video. I will make this bread. Thanks for the video. 😊

@twopeasinakitchen

2 ай бұрын

Hope you enjoy it!

Flour and weather and water and yeast all vary .... Also ELEVATION ....... Make a difference Dont be afraid to twaek

@twopeasinakitchen

7 ай бұрын

Absolutely!

Great information. Thank you! Btw, it's much easier to deal with flour utilizing a big cannister.

@twopeasinakitchen

5 ай бұрын

You are right about that!!

I’ve been making this no knead bread for over 14 years, yeast and sourdough. I have a little different method, but the results are the same. Try replacing some water with beer, and add 1 tbsp of vinegar, same process.

@twopeasinakitchen

6 ай бұрын

Thanks for sharing!

Gracias por compartir con nosotros tu receta.que bueno que existe este medio para comunicarse

@twopeasinakitchen

6 ай бұрын

¡Muchisimas gracias! Estamos muy felices que a Ud. te gustó nuestro video

Thank you for sharing with us! I’ll be going back to see other videos and looking forward to any new ones! Especially for Thanksgiving and Christmas!🦃🎄

@twopeasinakitchen

6 ай бұрын

We definitely have some great holiday time saving and delicious recipes coming soon!

Enjoyed your video and look forward to your next video , I will be trying your recipe ,I am very interested in making my own bread and found your video very helpful and your very clear explanation of how to accomplish making your own bread

@twopeasinakitchen

10 ай бұрын

We are so glad you enjoyed it and found it helpful! This recipe is so delicious and we think you will agree- it's easy peasy! Let us know after you try it!

@elizabethpirie5050

10 ай бұрын

I will let you know Thankyou both for giving me the confidence to try

@lisae6725

10 ай бұрын

I started making my own Sourdough in April and I would say that I’m just now starting to make pretty darn good bread. Sourdough is a bit more complicated because of having to make a starter or acquire one and then you need to learn all the steps in order to get a good loaf but it’s so satisfying! I’ve also made other things like my own hotdog and hamburger buns with the “discard” and commercial yeast which also helps with just getting a feel for different doughs and how to handle them and bake them. If you enjoy eating your own bread, Sourdough is definitely a tasty and easy to digest bread. Good luck to you on your baking.

Thank you for this video. What size is your Dutch oven? I'm looking for my first Dutch oven. Mainly for bread since my hubby only likes this shape bread

@twopeasinakitchen

Ай бұрын

We have a 4.5 quart Dutch oven. It’s a great size.

Enjoyed the video and your tips. Can sunflower seeds be added without messing up the measurements?

@twopeasinakitchen

5 ай бұрын

Yes! And I bet it would be delicious. Try it and please let us know!

I am a little confused. At the end of the first part the message is “When you’re ready to bake the bread take it out of the refrigerator and let it sit for 45 minutes”. The second part states “What to do is to fold the dough over with some flour for a final short rise for about 30 to 40 minutes. Am I correct that once removed from the fridge to just let it sit for 45 minutes then I do the folds and let it sit for 30-40 minutes?

@twopeasinakitchen

3 ай бұрын

Yes. So sorry you were confused!!

Hi guys, hey was wondering , does the mixing bowl matter? Does it have to be a glass mixing bowl, or can we use a plastic bowl . I have a plasic bowl mixing set..?

@twopeasinakitchen

6 ай бұрын

Plastic will be JUST fine! In fact, when we make a LOT of it- we certainly use plastic too!!

I wish your recipe was below the video and I knew which size Dutch oven you used. I scrolled through lots of your recipes to find it.

@twopeasinakitchen

6 ай бұрын

Thank you for the feedback! We will definitely keep this in mind for the future!!

Why not simply pour the flour into the bowl until you get recommended weight?

Try,adding some feta cheese to your quality olive oil for dipping!

@twopeasinakitchen

7 ай бұрын

Oh YUM!!! That is a GREAT idea!!!!

What a greatly explained and informative video! I’ve been searching through so many to find one to prepare for tonight, and you made it make sense. One part that confused me was the difference between overnight and 8-10 hours proofing?

@twopeasinakitchen

4 ай бұрын

This makes us happy! So glad you enjoyed the video. Sometimes, it’s just easier to do the work of making the dough the evening before if you want the bread earlier in the following day. It is all just a matter of convenience. We try to make things easy!

@MissHoneyOnline

4 ай бұрын

@@twopeasinakitchen yay!! Thanks for the info. With my question, I meant, is timing wise the same? Or is one longer than the other? (Fridge overnight vs 8-10 hrs on counter)

@twopeasinakitchen

4 ай бұрын

@@MissHoneyOnline you can leave it in the fridge much longer if you need to. 12 hours is even fine. Let it sit on the counter for 30-45 minutes before you proceed!

@susanfrenette3400

4 ай бұрын

What we are finding confusing is what is the difference of 8-10 hours on the counter or overnight in the fridge (which could be also 8-10 hours).

@margaretcameron1275

4 ай бұрын

@MissHoneyOnline Another channel you might like for 3 ingredient no knead artesian bread (or 4 including salt) is Emma's Goodies. I just watched it and I thought it was very good. The bread looked awesome. 😊

What Dutch oven brand you use? Le Cruset? Size? I would finish the entire bread in a an hour dip in olive oil/italian seasoning/salt

@twopeasinakitchen

6 ай бұрын

Hi! We use Le Creuset Dutch ovens - but any brand is just fine! We use a 4.5 quart size- but have also used a 3.5 quart size in a pinch. We hope that’s helpful! And YES- that sounds delicious!!!

Here's my question. Is there a difference to baking in high altitude? I live at 4500ft. I've tried your recipe but my bread is really dense and the inside is still really gummy. Anyone out there have suggestions? Thank!!

@twopeasinakitchen

29 күн бұрын

Hi -- we were hoping someone with some expertise at altitude baking would reply to you - because we definitely do not have that expertise. Have you tried it again and altered the proofing time?

@teresayoung4145

29 күн бұрын

I have. Looks like maybe higher heat and longer baking time. Still comes out gummy inside for me and very over baked outside

@twopeasinakitchen

29 күн бұрын

We are going to learn more about this issue and get back to you!

@teresayoung4145

29 күн бұрын

Thank you so much!!

Hi. I have a question. I have made this bread several times. First was dough made at night and placed in frig. Baked in morning and looked and tasted great. I have tried making dough in morning and leaving on counter 8hrs. several times. It does puff up and smells awesome but spreads out and not holding it's shape and dough slits are difficult to create. Do I need to be adding more flour? This bread recipe is a great improvement from my first attempt at bread making.. It was the size and shape of a red brick!!!!!!! Our friend who owns an amazing bakery and makes all the bread laughed out loud. He asked for it and it was sprayed with shellac and now is their family doorstop......

@twopeasinakitchen

3 ай бұрын

Hi!! We love the improvement you are seeing over the previous doorstop! 🤣. It sounds like the loaves that are sitting on the counter are over proofing. It may be very warm in that area of your home? Or. Are you adding water that is too warm, perhaps?

@theresabray2831

3 ай бұрын

Thank you for the reply. I have made 4 more loaves. It seems the dough I make before bed and set out in the morning seems to not rise as much and is more loose than the dough I proof on counter for 8 hrs.. The taste is really nice and all my friends are extremely impressed. I think I need to be adding a little more flour when I pull dough together in the bowl. I am a disaster in the kitchen. So, if you need a special recipe on how to burn your cookbook or a towel in the microwave, just let me know. Theresa@@twopeasinakitchen

@janicegame2372

2 ай бұрын

Sorry I think your bread was over fermented, try less proofing time!

Is there any difference in method (or amount when it comes to the water) if you use half and half, whole wheat and white flour instead of all white?

@twopeasinakitchen

5 ай бұрын

YES! There is a big difference whenever you use whole wheat flour. We are going to do a whole wheat bread soon so stay tuned!

Other than all the single use plastics, great bread.

@twopeasinakitchen

4 ай бұрын

It is delicious bread! Not sure what single use plastics you refer to- we try to avoid single use plastics. Thanks for watching!!

I’m curious. You’re concerned about flour volume but not so much water temperature. It’s Dec 22, ‘23 here in DFW. Temps outside are in the 60’s. In summer, temps are regularly in the high 90’s. That means 30 degrees difference in water temps. You mention cool versus hot water. Will this variation in faucet water temps make a difference? Inside the house it’s 68 now, in summer, often 75-78.

I followed your recipe for overnight in the refrigerator but in the morning I noticed the dough had almost no rise at all. How did your dough rise in the frig? Doesn’t yeast need room temperature for dough to rise? I’m going to leave it on the counter to see if it rises a little before placing in Dutch oven.

@twopeasinakitchen

4 ай бұрын

Hi! Yes. Exactly! We mention that we take the dough out and let it sit on the counter. Usually, after we take it our, let it sit for 45 minutes or so, then allow the oven preheat with the Dutch oven inside, you will see a difference!

@g-lo3877

4 ай бұрын

Sorry to say but my bread that was in the frig overnight and then on the counter for nearly two hrs never rose as it should have despite using your exact ingredients and exact amounts. I completed the baking temps and times in a Dutch oven and the crust was great but the bread was dense and gummy. 😢. My yeast was fresh and I used King Arthur Bread flour. The dough was still cold when place in oven and it did not look like it proofed well. Where did I go wrong?

@twopeasinakitchen

4 ай бұрын

That’s frustrating! We make it this way all the time. My guess is that the yeast was not good. But it’s hard to say for certain!

What size is the Dutch oven that you used?

@twopeasinakitchen

6 ай бұрын

We prefer a 4.5 quart size. But have made the Bread in as small as a 3.5 quart size.

If you have a scale why do we need to play with a spoon and a measuring cup?

@twopeasinakitchen

4 ай бұрын

You don’t. But- not everyone has a scale. We want to try to accommodate different people and what they are working with.

Throw a couple of cups of ice in your hot oven when you put your bread in and voila… steam!

@twopeasinakitchen

3 ай бұрын

Great tip!!

@verenamaharajah6082

11 күн бұрын

Steam is pointless when using Dutch Oven.

@suenord

9 күн бұрын

@@verenamaharajah6082 you can also put a n cube in your Dutch oven. 🤗

Can someone please tell me, when I CLICK ON THE MORE, under the video, it brings me to other peoples videos, and I can’t see or read the details of the recipe,, it’s been happening to me on other videos also

Burned on the bottom?

@twopeasinakitchen

4 ай бұрын

Oh no? We have not ever had this experience. Did you have your oven rack in the middle of your oven?

Did you ever mention the temperature??? 450* finally….

I have banned King Arthur which I used my whole life. Not because it wasn't good flour, although there is a much better organic flour that I now use and my bread is even better. but King Arthur turned political a couple weeks ago and had advertised their baking contest, however Not just anyone can be in their competition. So sad. But because of this, I found a much better flour and I've been baking over 40 years so I do know my flour

@tbone2914

2 ай бұрын

Who cares

@elegancewithin

5 күн бұрын

​@@tbone2914I do!!!!

How come no sugar with the yeast ? Yeah, I have a bread maker...pain..you have to put all the ingredients in on a specific order, If you dont, you will get this snarled giant knot..I tried it just as an experiment...Yup, you get the knot...I thought the yeast has to eat the sugar...?? So just curious , I guess...well answe we ed my own question...depends on the yeast active yeast, sugar instant yeast ,no sugar to proof !! Always forget that !!!

@twopeasinakitchen

6 ай бұрын

Not needed to activate in this simple recipe! Give it a try. We literally make it several days a week! It’s so easy. And foolproof!

Either method will vary in weight. Just weigh your ingredients and it will always be the same!

@twopeasinakitchen

5 ай бұрын

Yes! We are just sensitive that not everyone has a scale. We prefer to weigh, as well.

Parli troppo

I just have a question the bread that you put in the oven was not the same loaf that you took out of the oven and just wondering why that was? Noticed the scoring on the bread that you showed afterwards was not the same scoring as the bread that you put in the oven.

@twopeasinakitchen

Ай бұрын

Hi! Thanks for that question! When we bake bread for a video, we literally bake 4-5 loaves so that we can show all of the stages clearly and ...as you know....the process takes time! When we show a loaf at any time during the process, it may be that we are using a loaf that is a bit further along in the process for the purpose of showing everyone what each step looks like. Rest assured, we are showing a real example of what our loaves look like after they are done! Did you try this bread? It's delicious!