This bread is amazing 🥺😭😭😭😭 this is too good for home made because it was crispy on the outside and soft on the inside🥺🥺🥺🥺 I baked it and it was amazing🥺🥺🥺🥺😭😭😭 Thank you Jesus for chef pepin

When I first started making bread I was so confused and freaked out with all the recipes and I saw this and realized hey it’s not rocket science I can do this. Chef Pepin gave me the confidence to explore bread making and now I love making all different kinds of bread 🍞 thank you Chef!

@robbierobt

10 ай бұрын

It's not rocket science at all, there are easy recipes and andvanced ones, chacun à son goût!

I made this without alteration to share with a new neighbor. Along with a bottle of wine and several types of cheese, and fig jam and some fresh in season prune plums. I added a notecard. In the card I added the information to watch this video. I hope they will enjoy watching as much as we do!

@kqed

3 жыл бұрын

You're the perfect neighbor!

@jerryleroy9187

3 жыл бұрын

But you forgot one thing. You should have included in the note that they do not stray far from a toilet. Ya know, with the wine, figs, prunes, and cheese workin' !

@helenhollis3984

3 жыл бұрын

@@jerryleroy9187 not sure if you know how cheese works.

For any wondering, for this recipe he's baking it in a 3 litre (3.2 US quarts) saucepan. Three cups of flour in a three-quart pot makes it easy to remember.

I watch him every night before I go to bed. Love his shows and Mrs Julia ❤️❤️❤️❤️❤️❤️

I just baked this for the first time -- the result is a superb and delicious yeast bread. The crumb reminds me of an excellent baguette, the crust is tasty and delicious, the whole loaf is substantial yet feels light. This is a marvelous recipe. I made only minor changes. I baked mine in a standard 2-pound pullman loaf pan (no cover). I used 504g of King Arthur Bread Flour (12.5% protein), 4g of yeast, 4g of sugar, and 460g water. I like to dissolve my yeast in the warm water, then add that to the dry ingredients. This is all scaled up very slightly (using baker's ratios) to produce a two-pound loaf. I like to grease (using Crisco) and flour my pan rather than oil it. I did an initial proof of 2 1/4 hours. My second rise was done after 1 1/4 hours. Rather than bake the bread covered, I put a roasting pan in the bottom of the oven and added 3 cups of boiling water (for steam) in the roasting pan. I removed the water and pan after 30 minutes and baked it for another 20 minutes. I removed the loaf from the pan for the final 10 minutes (this crisps the sides, ends, and bottom). The result is a near perfect loaf with absolutely NO bother or mess. It mixes up just as the video describes. I simply mixed the ingredients, covered the bowl, and came back 2 1/2 hours later. I knocked it down (in the bowl), then poured it into the greased and floured loaf pan. No kneading, shaping, or bench-scraping. No stretch-and-folds -- literally just mix it up, let it rise, then pour it into the loaf pan. I covered the loaf pan, came back when the dough had risen to the sides of the pan, floured it, and popped it into the oven. This is just a great recipe.

@sewal8053

Жыл бұрын

Did you use salt?

@thomasstambaugh5181

Жыл бұрын

@@sewal8053 Yes -- scaled up (using baker's percentages) from the recipe. I don't think the amount is critical -- 4-5 g?

I cook this bread all the time, although I don't do so in a pot. It's so ridiculously easy. It tastes amazing and you look like a genius when you share it with friends and family lmao

I love that not everything has to be "the absolute best/pure" technique with Jaques. Just cook food to your taste and skill/time level. Just cook.

@buzoff4642

3 жыл бұрын

Nancy Birtwhistle also. Love their recipes, they just work, every time.

“Happy cooking” - it is always happy cooking with you, Jacques.

It's incredible that Jacques actually lives in this many hearts in the world. Be well, our shared friend. Be very well.

@cliffcurrier6342

3 жыл бұрын

The best happy cooking show IMOpinion.

27/11/2022: Hi everyone :) I am cooking this right now with some old 'strong, bread flour' and some old yeast that I had. I hate to waste food, you know? However the age of these ingredients meant that I had to adjust a few things. I hope this might help some of you. To get the same dough consistency as in the video, I had to use much more water. I added a little at a time until it matched. Presumably the bread flour got dry over time, and probably strong flour can take more water than plain flour. The dough didn't rise that much when proving. The age of the yeast might have caused that. However, the bread is in the oven right now. :) The dough has risen above the loaf tin and looks to be browning up nicely! So, although my ingredients were not the freshest, I made sure to get the consistency of the dough to match with the one shown in the video, and it is turning out fine. I'm glad I was able to use up some old ingredients rather than throw them away. Happy cooking, everyone. 🍞🍞🍞

@kqed

Жыл бұрын

Great tips. Thanks for sharing.

Even in his twilight, this man is a marvel and something good truly to behold. I miss him and Julia together. He has definitely contributed something wonderful with his life. Hats off to you monsieur!

Jacque Pepin is the MASTER !!! What a gift he is to the world.

Finally made this, and it's great. I used a Dutch oven. Buttered the inside of the pot, put parchment on the bottom, then buttered and floured the parchment. I let it proof the second time overnight in the fridge and it came out perfect. The crust was a tad hard, but good....like sourdough hard. I added rosemary to the dough as well. Great toasted or as-is. It's also a phenomenal bread for grilled cheese sandwiches. Thinking about using a touch of cheese and minced jalapeno next time but, because I'm not an experienced baker, I'm curious to know how that would alter the cook time or consistency of the bread.

Used to be so afraid of making bread. Did it this way… and it came out perfectly!!!!

Loved this idea and method. Have been cooking/baking almost as long as Jacques. It is a great for those of of us whose hands cannot knead any longer. Thanks Jacques, KQED for this series. My deepest condolences to you and yours on your recent loss. Baking the bread is a good way to honor someone’s memory.

I love the fact that Jacques used a lit instead of plastic wrap while proofing the dough, less plastic into the land field

@SuperSetright

3 жыл бұрын

Aren't you a good little virtual signaller.

@heatherway25

3 жыл бұрын

HS aren’t you a a jerk

@SuperSetright

3 жыл бұрын

@@heatherway25 no... on the contrary. Do some more virtual signalling for us Heather or should I say ''Karen''....come on entertain us.

@damonmartinez382

3 жыл бұрын

Sadly everyone that I’ve met that talks about the environment and waste seems to always have the latest iPhone, car etc. let’s face it as much as we don’t want to pollute, we all do

@Hithere-ek4qt

3 жыл бұрын

@@damonmartinez382 You are so correct - thanks for pointing that out.

Thank you, Jacques Pépin, for so many great recipes. Love your work and demeanor.

Okay, I made this today. I've never made such a wet bread dough before, but it worked. 90 minutes in my warm garage and the dough had almost doubled in volume. Then when I poured -- yes, poured -- the dough (batter?) into the non-stick pot and it flowed to the bottom and right up against the sides I was like, uh oh. After the second rise the dough looked like the lava pots of an active volcano, with gas bubbles rising to the surface even as I watched. I was afraid it wasn't going to turn out. So...30 minutes at 425°F with the lid on, and 30 minutes with the lid off. When I took it out of the oven the bread had pulled away from the walls of the pot slightly, and when it came time to turn it over onto a cooling rack I've never had a loaf release so easily. As for the taste and texture? Not bad at all. Considering how little hands-on time it took, and no kneading...I'll be making this again.

@sophocles1198

3 жыл бұрын

The hydration level on this bread is over 90%, which is very high.

@seikibrian8641

3 жыл бұрын

@@sophocles1198 Yep; *very* high. It was the wettest dough I'd ever made. I really liked it , though, so I'll be doing it again. It doesn't yield the complex taste or nice texture of a good sourdough or artisan loaf, but sometimes fast and easy is what I want.

My favorite chef for more then 20 years . A true Legend. Will definitely try this recipe.

@davidspade7654

3 жыл бұрын

Retro Dreams Gaming love this guy great cook

@kathleenfox941

Жыл бұрын

My favorite too

Mine came out perfectly using my antique baked bean pottery instead of a pan. Thank you Chef!

Mr. Pepin, i have been watching you since 1990, my family dinners have consisted of your easy to follow recipes, thank you for such wonderful teachings.

Oh gosh, he has arthritis, he’s still showing us recipes. Let’s protect this man.

Jacques Pepin=American dream!! How? Passion, Knowledge, Dedication, Perseverance, Sacrifice. Love you Jacques!!

Grew up watching the talents of Jacques Pepin on PBS, all through my teens and twenties. I watched Justin Wilson, The Frugal Gourmet, The Galloping Gourmet, Cooking With Julia, Great Chefs of New Orleans, Yan Can Cook, and tons of other local television cooks and chefs, all who prepared the way for Food Network...and now, KZread! Here's to our past, present and future chefs! ❤

Nothing like homemade bread and jam. This was an excellent episode. I adore this man. ♥️🇬🇧

Sorry to hear about gloria.r.i.p💟

This is so funny. Chef says this is a fast, quick bread, but the bread has to proof twice for a total of 4 - 6 hours and then bake for an hour! So, a fast, quick bread that takes 5 - 7 hours to produce! Still, I'll bet it is delicious and will try this recipe. Massive respect for Chef Pepin. Have adored him for decades. Love this video.

I actually made no-knead bread a few weeks ago, before seeing this video. I didn't let it rise long enough during the second proof so it came out a little flatter and denser than Jacques' but it was pretty good as it was. Now having seen this video I'll try again, and I hope it'll turn out even better. Edit: And after watching this video a second time I realize that my dough was way too dry. I used 1¼-cups of water rather than 1¾-cups, and that ½-cup deficit made a big difference in the dough texture.

@kqed

3 жыл бұрын

Thanks for sharing! @trublgrl had some tips elsewhere in this thread about not overworking the dough (and @Brad Young (above) had a great rec for adding chopped rosemary and garlic). Hope that's helpful! Good luck on the next round.

The best of all possible worlds includes fresh-baked bread and don du ciel, Jacques Pèpin.

@WalterTonetto

3 жыл бұрын

AeroDoe _well-said! Don du ciel: Pepin!_

Thanks Jacques, nothing beats homemade bread 💕🍞

It's always a pleasure to to watch Jacques cook anything. We may add some herbs to the dough. 😊😊😊😊😊😊🤗

@julieenslow5915

3 жыл бұрын

You know he teaches something - expects you to learn it, and the technique required so you can put your own preferences in to the recipe. So carry on!

If I'm hungry. I watch Chef Jaques Pépin cooking programs and that fills me up.😋😋☕️🍷

He'll cook forever. Institutional culinary LEGEND. I watch videos of he and Julia over and over again. Too funny.😂

I've been looking for a nice, quick bread I can pop in the oven right in the morning. This is perfect!

Jacques Pépin ASMR Bread making... :) I am loving these videos to death! As a home cook, It's like having him with me in my kitchen..

@kqed

3 жыл бұрын

We're glad you're enjoying them! More to come!

You're a legend, Jacques!

Jacques makes cooking look so easy. I have enjoyed watching him since I was a little kid. Although I don’t really cook, I still enjoy watching him and learning some interesting things. This is definitely something I would try to make. Thank you for all you teach and show us Jacques. Stay safe, and happy cooking

We saw him demonstrate this technique years ago, and made bread this way for years. It's wonderful! (Then we got a bread machine.) Mr Pepin is a truly great educator.

I hope this incredible man and legend live forever.

I can live on bread alone....with butter...ty chef❤

Thank you, Chef. I made this bread for a family gathering today: everyone loved it. I was always too intimidated to make bread before....no longer. This recipe will be in my toolkit for life. All the best to you and your family.

So wonderful to see the great master demonstrating this "simple" recipe, dressed modestly and using the most simple and minimal tools. The atmosphere is so inviting and non-threatening. Thank you, beloved teacher.

As a home cook, learned at my Mother’s side, and having learned more from these videos, it is truly amazing what an outstanding chef is Jacques Pépin. He is clear, concise, witty and unpretentious. Are any of you baking friends and home cooks as amazed as I at his brevity and distillation of remarks to reduce a recipe to minutes where others stretch it out? For example, he makes butter in about 2 minutes where other videos can be up to 16 minutes or more? Cudos to Jacques. To me he is up there with the great chefs of antiquity. Thank you.

I love this - no need to knead! Fast, easy, and inexpensive. I had doubts because the dough seemed too soft, but, what a wonderful surprise! Love the color and the texture! I'm sharing this recipe with family and friends! Thanks, Chef! 🌈🌈🌈

That proofing is the trick. Love this guy. Always have.

Jacques pepin is awesome... I just love the man..

My favorite chef 👩‍🍳

Made this today for the first time…it won’t be the last! Delicious!

Love these! Thanks so much!

I forgot how much we all loved this bread last year, so simple to prepare, crispy on the outside, soft on the inside, dangerous for upcoming winter calories 😅

Thank you Jacques!!!

Always enjoy your videos Mr. Pépin !

So simple, so delicious looking!

Love your cooking tips and demonstrations.

thank you 😍😍😋😋😋 quick and easy!!

I tried my first no-knead recipe a couple months ago. Didn’t call for a second proof and It turned out great. Since then my success has been hit or miss. I don’t have a problem with traditional loaf or soft dinner rolls. I enjoy kneading the dough and shaping it. I love these lean dough crusty loaves but the more I learn the more confused I get. 😂

Tried this last night. Perfect.

I enjoyed so much !!! I will make the bread this week!!!!

Love you! You help me to relax when I watch you So many things I have learned from you ❤

Every time I plan a meal, I first go to Chef Pepin KZread channel.

I made this today for the first time and it came out delicious! Will definitely make this again. One thing I did was to use a kitchen scale for these measurements. I also added a tablespoon of honey to the water to give the yeast a kickstart.

Wow! So easy I'm going to try this Chef; fantastic.

I love watching you cook, I have learned so much from you, thank you

I love watching the master. We have been watching Jacques for many, many years.

Wow it's that easy to make bread. Never knew. Thx for the recipe.

Wow, never seen a dough and bread made that way. Amazing it is Jacques Pepin.

My favorite chef! Hello from St.Petersburg!

Superb.. Thank You 🙏🏼😃

God bless you Jacques! 🙏

I love this guy

I see Jacques, I give a 👍.

@kqed

3 жыл бұрын

👍 back at you.

Jacques Pepin this sounds like a winner, you make it look so easy. Love your turkey day recipe. I am French too. My Mother use to make her own bread, pies etc.

Dear Mr Pepin, you remind me of my sweet dear dad, love you to bunches Will be making your recipes .

Terrific stuff, Jacques..! 👍🏻

Wonderful in his simplicity. ❤

So easy and great 👍

love fresh home made bread .. Reminds me of my Mom .. gonna try this ... miss you , ma!

Thank you so much! I love doing my own bread, but I don’t always have the time. So, I really enjoyed following this recipe!

Esta viejito Pepin.....Que viva muuuuuchos anos!!

Thank you, Chef. This bread is wonderful, easy to make and the crust was perfect. God bless you and yours ~

Merci Jacques, de Québec!

Wow that’s been a long time I’m 52 now and I just saw you today haven’t seen you in a long time it’s good to see you still doing shows

Something from nothing is never out of reach with Mr Pepin.

What a great man!

The best Chef in the world. The chefs now are about show and could us some lessons from him.

Once I grab some dry yeast, I’m trying this....👍🏽 great video!

So easy to make and so crusty! Love this bread by itself or with olive oil and spices or with butter.

Always the best !!!

Grilling? I got it. Sautéing? Check. Roasting? Not bad at it at all. Frying? I'm from the South. It's in my blood (literally and figuratively). Baking, however, is my weak spot. I want to try this as soon as I can find a bread pan, because I think I could actually pull this off. Jacques Pépin is a treasure to the cooking world. I'll never forget learning how to make a French omelette from him, then rushing into the kitchen to get started on breakfast the next morning and being stunned by the results. If you haven't checked out his cooking essentials video, I highly recommend it. It's 3 hours of him teaching the most rudimentary yet necessary techniques and tricks, and it's awesome.

@kremove

3 жыл бұрын

You can do it. Baking is not so different. If children start "cooking" by baking, then you can do it. A bread pan? Use any pan that can go in the oven. Don't put baking on a pedestal. Much love to Maestro Pepin **

@sethgaston845

3 жыл бұрын

@@kremove you're right! It's just that baking is so precise, so scientific. It's harder than any other cooking technique!

@kremove

3 жыл бұрын

@@sethgaston845 Thanks, but, not really :), too reach some ideal pinnacle of perfection is very precise and takes skill or luck. However, generally speaking, one can even just eyeball measurements and throw it together. That's how it's always been done. Kitchen scales are modern but baking bread is older than time. Don't feel bad, my first baked good had a Tbs of salt instead of a tsp. Lesson learned! If you have a decent recipe and know what pitfalls to avoid, you can bake anything :) Start with cookies if you are afraid of bread. It's also important to know how your oven heats and what areas get hotter, as this varies greatly. Good luck! It is true that it's somewhat easy to adjust cooking as you go along, but, again, a decent baking recipe will get you through. Over time, like cooking, you can perfect it to your tastes and learn the science behind it. With the internet, it is now so easy to google hints and problems with anything you want to bake. Follow Mr. Jacques and you can't go wrong 💖

@sethgaston845

3 жыл бұрын

@@kremove I'll still always say baking is the most difficult of all cooking methods, but I truly appreciate your response! It all comes down, as always, to practice, experience and patience. I've got 40 or so years left in life to gain the first two... the third, eh, I'll probably never gain that. 🙂

@kremove

3 жыл бұрын

@@sethgaston845 Yes it is practice and experience. I (mostly) succeeded in frying today, but who knows about tomorrow. I would say that deep frying without a deep fryer or thermometer is much harder than baking - if you have a decent recipe. But I can't agree that baking is the hardest because that is usually what children start with. BUT, to make decadently good baked products, does take science (not necessarily experience, but standing on the shoulder of giants). Please, start small if you feel uncertain. Bake some cookies and tell me how it goes. I have faith in you! If you can cook and fry, then you can bake!

We love you Chef Jacques :D

This has to be the easiest bread ever. I’m going to give it a whirl. 😋

Thankyou Jaques

I really respect the classics thx a lot didn't know Yan was on PBS that long ago

Thank you for making great bread.

@LMays-cu2hp

3 жыл бұрын

Yes, it is so nice and easy when there is one of the best chefs is showing you how to cook simply.

Awesome chef ...

The master. 👍

Excellent!!!

I made this today, this is so easy to make and so tasty. I used a dutch oven to cook it in so I did a 1.5 times recipe.

I needed to add more water (1/4-1/3 cup?)to get a similar consistency but it turned out nice. I used all purpose flour.