People, it is time to subscribe ! The best, well explained 🍞 making recipes. Thank you!

@InForTheFood

3 ай бұрын

Thank you, Emma!

Criminally underrated channel ...

@InForTheFood

2 жыл бұрын

😂 Thanks!

Lovely recipe!

you have a very pleasant voice. looking forward to more videos such as this one.

@InForTheFood

2 жыл бұрын

Thank you Chrys! 😊

Thank you for the lovely recipe.

@InForTheFood

2 жыл бұрын

Thank you! 😊

Thanks, very nice. You know, you don't actually need any parchment paper or teflon sheet etc. Just put the dough in the pot as it is. It won't stick. Be brave, try it. The crust will be crispier. While cooling, wrap it in a tea towel. This absorbs the escaping moisture, leaving the bread crispy after cooling.

@InForTheFood

2 жыл бұрын

Thanks for the tips, William. Using the parchment makes the transfer easier, with less chances of burning yourself, and allowing you to score the bread before transferring it to the pot. I did this part of transferring it directly when using a Lodge cast iron reversible pot, which has 2 pans on top of each other, each can be used as a standalone pan. This way I can use the shallow one as a base and score directly there

I have been making bread and pizza for the last two years ( pandemic ) i have become a minor expert on bread however I love your recipe and how I can fill my bread dough, the ideas are flowing through my head Thank you .love your recipe.

@InForTheFood

2 жыл бұрын

Thank you, Angel! Enjoy your bread experiments! The trough is, once you get comfortable with baking bread, it is so easy to try things out. And so much fun! And after years of makig bread, I am still excited about the smell that fills the kichen when I bake it, and the way it rises and gets crunchy.

I’m out here wondering how does this video and this channel not have so much publicity it’s great how you explain every question and help everyone begin the process of making this amazing bread! Mine is still rising atm waiting in the Benetton patiently lol thank you so much for this recipe I hope it turns out as good as yours! ❤❤❤

@InForTheFood

7 ай бұрын

Hi Gabriella, thanks for your kind words. I also hope your bread turns out great. If not, keep trying. Not all my breads turn out great, sometimes I am not in the groove, and I don’t really follow recipes, so mishaps happen. I like to much to improvise and just go with my gut feeling and improvise. But I force myself to write the recipes down sometime, to share with you girls and guys, and to be able to answer my friends asking: do you have a recipe for this? Ha ha, the answer is usually a “well, I eyeballed it…” But it is a lot of years of experience in cooking and baking that makes it easy for me to improvise and experiment. I would love for more people to use a freestyle approach to cooking, it is such a freeing and not boring way of cooking.

@gabriella7025

7 ай бұрын

@@InForTheFood oh yeah it's so hard to be able to work with the temperature of the room with the water in the dough, different kinds of flour as well. I've tried before and my bread wasn't that great it was consumable but I just have t tried since then. I love baking and your recipe really inspired me to make it. I will try to experiment as you suggested and try to nail the recipe then I will definitely try your other bread recipe. I hope someday I can get to the point where I can eyeball everything like a magician and get amazing results, after a few years maybe 😂. Thanks for replying and helping everyone. Your voice is very calming and I wish you the best of luck with your channel. And I wish the best of luck to all the new bakers who are just getting into the art of baking your own loaf of bread. 🤗🤗🤗

@InForTheFood

7 ай бұрын

@@gabriella7025 🤗🤗 When I start filming again I might consider making a longer video with more details about the bread making process, for whoever is interested. I try to cut a lot, or speed up, because in Today’s era, nobody wants to spare time for anything. But making good bread is not to be rushed, to be honest. Whenever I bake bread in a hurry, it just turns out mediocre. The important part is not to despair and notice and learn from the mistakes. A not so nice bread can always be turned into croutons for example…I have to show a recipe for that as well…

@gabriella7025

7 ай бұрын

@@InForTheFood you're very right I didn't rush anything wirh your recipe and my bread needs 15 more minutes to bake, it looks exactly like yours I'm sooo happy I can't thank you enough! I wish I could send a picture. I'm very grateful for making this bread. I'm so so happy thank youuu. As there are many who don't like go spend time on anything. There are a few like me who would love to see you show us new recipes when you're ready to film. I am very interested in seeing a longer recipe. Do what makes you happy. Croutons recipe would be very nice as well. I make red lentil creme soup and I always struggle with the croutons. Not only croutons I'm sure you have managed to fix your not so great loafs into something delicious. Whatever you make we would love to see it! Thank you once more I don't know how I'm gonna cut into this beautiful loaf I love it! It's so rewarding seeing your patience and hard work pay off thank you thank you Thank yoyy❤️❤️

Yummy

Excellent Video! Could you please share where you purchased the Teflon Baking Sheet? Thank you.

@InForTheFood

Жыл бұрын

It was long time ago, but I think it was Lidl, a german supermarket. But you can find similar things on amazon, even ones already cut in rounds. I did hear recently that teflon might not be the best choice to bake in. You can also just spread some semolina or corn meal on the bottom of the Dutch oven and flip the bread directly in there.

Thank you for the information! And fast reply on the other video comment 🥺 I have another question, I have seen videos of if it's not possible to use a dutch oven, so I brave myself to bake your recipe, Do you have some information or tips of not using a dutch oven? Many thanks Andra! Hal

@InForTheFood

Жыл бұрын

You are welcome, Hal. You can definitely bake it without the dutch oven, but you need to make some adjustments. I would invert the oven baking tray, so that you have a flat surface( it is easier to slide the bread onto it) and preheat it with the oven. You also need to make some steam, that is one of the main benefits for using a Dutch oven, it traps the steam inside for the first part of the baking. For making steam you could place an extra tray right at the bottom of the oven, preheating it also with the oven. And add boiling water to it when you put the bread onto the inverted tray. This will create the steam. After 30 min, remove the secondary tray, so that the bread can crisp up. Hope this helps. Best of luck with the experiments! Andra

@halahala2886

Жыл бұрын

@@InForTheFood Andra! Thank you thank you thank you so much for the advices and walkthrough! Yesterday I baked my actually successful and not even a speck of failure in my breads! It's too big for me to baked it into one loaf so I baked it one in a Pyrex casserole, one in a loaf tin and a small bun I added cheese in it(this one is superb)! The long wait really paid off! The breads I had baked usually have something off in it, either the texture is too moist or gummy, but this one(albeit too hard-crusty for my teeth condition) is exquisite! Even my mom love it! Especially because of it quite salty and perfect to our taste! Thank you for being super helpful, Andra! You're the best! Hal

@InForTheFood

Жыл бұрын

@@halahala2886 hello Hal. Such good news! I am glad it was a success. If you want a smaller bread, just use half of the ingredients. We usually quarter it and put every quarter in a Zip lock bag. 3 of them go the the freezer, one we keep on the counter. This way the bread is like fresh more time. TIP for the crust: if you don’t like it hard and thick, just keep it covered for longer in the oven, and when you get it out, keep it covered with a kitchen towel until it cools completely. This way the crust will be soft. Good luck and fun in your baking journey! Andra

Hola, saludos desde Costa. Muchas gracias por tu receta. Muy buena y práctica. De qué tamaño es tu horno holandés y qué marca. Gracias por su atención.

@InForTheFood

Жыл бұрын

Gracias Roxana. La olla es de Le Creuset, 28 cm, pero te valdría una de 26 cm también. Y sé que las Creuset son bastante caras, yo la pillé de oferta. Te valen otras marcas también. Lo importante es que sean pesadas para que guarden el calor, y que la tapa sea pesada para que guarde el vapor dentro

@roxsn6811

Жыл бұрын

@@InForTheFoodmuchas gracias, muy amable por su respuesta. Otra pregunta y perdone, eso viene siendo en capacidad como 4 o 4, 5 cuartos de galón? Es q el tamaño viene dado por esas indicaciones y dependiendo de la forma así es el diámetro. Yo estoy haciendo su receta muy buena y sencilla. Estoy horneando en un pirex hondo con tapa, pero quiero conseguir el horno holandés. Muchas gracias por su ayuda.

@InForTheFood

Жыл бұрын

@@roxsn6811 Hola Roxana. Mira, en mi olla pone 6,7l o 7 1/4 Qt. Espero que te valga esto. Aquí en Europa trabajamos todo en litros 😁 Pero lo dicho, puede ser un poco más pequeña también. Lo que encuentres a buen precio… Aunque una olla así es para toda la vida. La uso para sopas, guisos…Me encanta

@roxsn6811

Жыл бұрын

@@InForTheFoodmuchísimas gracias, su información me ha servido de mucho. Ahora si me quedó claro. Bendiciones.

How early can this recipe be started? In other words can I start making in the morning and transfer to the fridge at, for example, 12 noon which means the dough could potentially be refrigerated for over 20 hours

@InForTheFood

Жыл бұрын

Hi Jim. The recipe is very flexible in terms of time. But you have to see how fast does the bread rise when it is left outside. I would always leave it at least 30 min outside after mixing, to head start the fermentation. But you might live in a hot place, so fermentation is too fast, so you have to leave it less, or use cold water. Or you might be in a very cold kitchen, so you might have to use lukewarm water. There is no one fits all recipe. Observe the dough in your environment and adapt. Maybe you had it in the fridge for a while and it dis not rise, then take it out in advance before baking until you see activity. You will have to experiment a little until you find a balance. Everyone’s life schedule is different and we got to squeeze in the activities we like. So 20h in the fridge will give it more flavour, but you might want to adapt times outside. And using comercial yeast it makes it more reliable and easy that sourdough. Although I like the later more 😀

What if I don’t have wheat flour? What can I use?

@InForTheFood

2 жыл бұрын

Hi Veronika. If you mean you want to use gluten free flour, this might not work. I tried it with emmer, which is an ancient grain and it works, although it does no rise as much. You can use a blend of flours, but the majority of it should contain gluten. Gluten is what traps in the air produced by the fermentation, and that will later expand in the baking process.