wow, after seeing this video i bought myself a dutch oven . on the night of it's arrival i made the dough as described and baked it this morning. what can i say, it's now two houres later and half of the bread is gone. a huge success and perhaps the best bread i ate in my life. a huge thanks to you from my entire family.

This came out amazing! Thank you 🙏

Oh! Perfect! I can't wait to go make my own now :)

It's good to see you kneading the dough.

Beautiful, thank you for sharing

I tried your recipe / method for making bread. Even though I used 40% whole wheat flour, ( I did add a little water using whole wheat ), the bread experience was a complete success. This is and will be my go to technique for making bread. I really appreciated how clear and easy to understand all your instructions were, thanks again for a superior bread baking experience.

@InForTheFood

2 жыл бұрын

Oh, so glad to hear that and thank you for the feedback! I am sure that adding some whole wheat flour made the taste even better. If you can get your hands on einkorn or emmer, or some other ancient grain, and add a small percentage of that too, it will be even tastier. Thanks again for the feedback and I wish you a great weekend. Cheers, Andra.

@Dulceknits

2 жыл бұрын

@@InForTheFood Hello Andra, if using einkorn flour, how many grams do you recommend using?

@InForTheFood

2 жыл бұрын

@@Dulceknits Hello Aura, I did not try it with einkorn. I made some experiments in a mixture of different flowers. I find einkorn a little difficult to work with, although very tasty. I used more emmer flour, which seems to absorb more water. And doesn’t like too much handling. I usually use around more 100g of flour because it does not rise so much as the wheat. And water to have a moderate stiffness. I don’t have a specific recipe yet though…I like to experiment 😁

@deanhenderson3836

Жыл бұрын

​@@InForTheFood

That looks good, this is one I will try.

I felt like something was missing when baking bread. It was the cutting in the bread which gives it that nice golden brown colour, thank you so much for these great tricks and tips! I will watch more of your great work that you will present to us!

That's a work of art! Wunderbar

Beautiful!

Thank you so much for this recipe. It turned out great when we tried it!

Excelente vídeo, well explained, beautiful bread, thank you

Nice and easy.👍Thank you!

best bread making video i've ever seen! can't wait to make it

Looks delicious!

Thank you for the videos that always look delicious

Thank you for this "how to". Never fermented overnight before. What a game changer! Baking bread is now so easy and time efficient. At last a use for my large Dutch Oven.

Looks like a simple way to make bread. Will be making bread real soon! Thanks for the vid!

😍😍😍 flour + yeast + water + salt + love + nice music = perfect bread

that bread is gorgeous !!! well done !! I will try it !! thank you !!

@InForTheFood

2 жыл бұрын

Thank you!!

Thank you!! Will surely try..

Looks amazing thanks for sharing this, so much more enjoyable without the loud music 🙂

That’s the most beautiful bread that I’ve ever seen! Thank you for taking the time to share!

I agree with Salina, the best overnight recipe I've seen + it makes sense. I will be trying this technique. Thanks

@InForTheFood

2 жыл бұрын

Thanks! I hope it will be successful for you too! 😊 Take a look at the Olives bread video too, in case you want to proof it in the fridge.

You are amazing thank you very much from Australia 😊!!!!!!!!!

Pretty much the same as my recipe except i do 2 loaves in 2 cast pots and prove 2nd prove in the basket lined with silicone paper then just lift the loaf into the pots using the paper I also mist spray the loaf before putting the lid on. It makes the most amazing toast(with beans on)\bruschetta. Its alwa ys great to see other peoples take on baking.

Wow can’t wait to make it 😳😋

Oh my goodness... This is some of the best bread I ever had, and The video was so easy to follow, Thank you for putting this togrther!

Good one.... Will try soon

Awesome, thanks for the detailed instructions, tried this out with my new 5qts Dutch Oven, and the results are fenomenal. Thanks again.

@InForTheFood

Жыл бұрын

Glad to hear that, Aaron!

Recently chance upon ya overnight dough method. Tried using 40% rye flour with 60% bread flour, increase the instant yeast amt slightly higher. It works well. Am already making second time in a week. This method is a must use method for me now. 😊

Excellent Video! Simple & clearly demonstrated steps! Excellent result!

I love it! 😊

Brava, Thank You.

I'll try your recipe this week-end, I'll report back and how it ended up !

That is the most fantastic, beautiful overnight bread I have ever seen! I haven't tried the overnight bread but I will tomorrow night! Just beautiful!

@InForTheFood

2 жыл бұрын

Thanks Salina!

@rosamariacasals3941

Жыл бұрын

También podéis frotar un tomate maduro, un buen aceite de oliva y un poco de sal. Si además lo acompañáis de un buen jamón serrano de cerdo ibérico. Hummmm.

This video is very clear and to the point. That is one gorgeous loaf. Thank you for sharing the wisdom ❤️💛💚

Absolutely beautiful

I tried your recipe and my bread loaf came great. It was my first trial and it worked beautifully. 👍i thank u very much 🙏

@rosamariacasals3941

Жыл бұрын

Cuál es la equivalencia en grados Celsius de 400F?. Fantástico el pan. En Catalunya es muy normal hacerlo. Saludos desde Barcelona.👍👍

Thank you very much

915 Looks yummy 😋 😍 😊 great sharing 👏 👍 😀

Yesssss🥳🥳🥳🥳It turned out exactly like yours... 🤩🙌🌟thats a perfect recipe !!! No wonder that it turns out so perfect when I followed the recipe exactly. 65 percent hydration... now I am ready to try more. Thank you so much.

@InForTheFood

2 жыл бұрын

Oh, so glad to hear that. Yes, you can go to next level now, increase hydration, add a little of other flours, adding buttermilk to it...infinite possibilities. Have fun!

@TheCelestialhealer

2 жыл бұрын

I have been enjoying baking bread for a year now, but as I said, this wad the first bread that came out perfect from first try. So, for a beginner, if you have a good idea how to use buttermilk, or other flours...I dont know anything about that yet. Thank you so much🙏

@InForTheFood

2 жыл бұрын

@@TheCelestialhealer I will share more recipes in the channel with variations for this bread. I experiment all the time with my breads, I would be happy to share them with all of you. So look out for future videos. 😃

@TheCelestialhealer

2 жыл бұрын

Please, please...its so nice when it turns out so good. And your explanation with the hydration made me finally understand ( although I listened to many channels before) why it is important. 🙏🏼🤩🤩

It's like a meditation video. Thank you.

@InForTheFood

2 жыл бұрын

Thank you, Natalie! 🤗

No knead 🤔

So well presented and lovely to watch. Nice music. Your channel has what I am looking for on YT. Thanks for sharing and...of course...subscribed 👍🏼☺️

@InForTheFood

2 жыл бұрын

Thank you very much, Andrea! 🤗

I like the sound of the bread crumbling when he press ti.

Cool spoon

I made it for the first time , it was very nice 👌 👍it is suitable for the fast days . I am following you from Egypt ,Thanks for all you do ❤❤

@InForTheFood

2 жыл бұрын

Shokran Sophia! I have a lot of people from Egypt at work, very nice people, hardworking engineers and always very kind.Thanks for the feedback, it is always nice to receive feedback from you guys and girls! 🤗

You have explained in so much detail. I will try it.

Thanks for sharing the wonderful recipe...i tried this today it's came out superb ..I don't have Dutch oven so I tried in the pan...hight of the pan was not enough so it was touching it... thanks again

@InForTheFood

2 жыл бұрын

Glad it worked out. Maybe make it smaller next time, so that it doesn’t touch the lid.

very nice video. my "no knead" loafs have been very dense. I am wondering if the folding lightens up the crumb...? Also great to see tips to work in my cold winter kitchen🥶

@InForTheFood

9 ай бұрын

This one is also a bit dense. If you want it with an open crumb, I would go with sourdough. I did not experiment a lot with the baker’s yeast version, because Sourdough is much more tastier and healthier. But maybe using just a bit of yeast and giving it more attention might work. What works for me with sourdough, is making more stretches and folds, and always taking care not to deflate the dough. So it will not be such a hands off recipe like this one. From what I understand, the first bubbles while fermenting are more uneven. If you deflate the dough and then let it build up again the bubbles, they will be smaller and more uniform. You would want that for a brioche dough for example, or cinnamon buns. And for fluffier results you have to build a good gluten structure, either by kneading a lot in the beginning, or with repeated gentle stretch and folds throughout a long fermentation. Also, hydration is important. More hydration means the dough has more “give” to rise. But it also means it is harder to work with. Keep trying and varying just one factor, so that you know what improves. My first bread was very flat, it looked like an UFO. But still tasted better than any bought one. So it motivated me to keep trying!

Nice video! I make this and the sourdough version all the time. Try substituting beer for some of the water. Great taste!

@mercedesaschenbrenner9352

Күн бұрын

That sounds awesome, is it better light or dark beer?

I want one!! :)

I baked this bread looks amazing 😻 waiting for it to cool I have the butter ready 👍 can we make two at once 🙏🇦🇺

@InForTheFood

2 жыл бұрын

Hi Mandy, glad it turnes out nice. Yes, butter on fresh piece of bread is heavenly. I do make 2 of them at once from time to time and then freeze part of them. You need though to bake them consecutively if you use just one dutch oven and a small oven

I use this recipe a lot! Thank you, my household really love this bread also it's very easy to make. Can I freeze the bread after baking? Or would you suggest to freeze the dough instead?

@InForTheFood

2 жыл бұрын

Hi Jessica, I am glad it was useful! I freeze bread all the time, after baking, I leave it cool completely, I cut it in quarters, and every quarter goes in a zip lock bag in the freezer. Well, we keep one fresh, unfrozen. And then, after you leave it out to defrost you can eat it normal, or toast it a little.

Incredible. I will definitely try it. When you rest the dough until the next day, do you place it in the fridge or on the kitchen bench? Thanks for sharing

@InForTheFood

8 ай бұрын

It was on the kitchen counter, but it was winter and it was cold. Better stick it in the fridge

I gotta try this recipe, because I'm dying to have such beautiful round loaf with a tight crumb. My bread always deflates when handling, tho.

@InForTheFood

2 жыл бұрын

Maybe you overproof it? Look how the dough behaves in the proofing basket when poked. It should recover slowly its shape, and barely leave any indentation. Good luck!

Beautiful

@InForTheFood

2 жыл бұрын

Thanks Andrew!

I love every detail of this video. I use whole flour so water quantity must be adjusted and it doesn’t rise that much as hers but it’s healthy, smells wonderfully and a joy to see! And eat 😊 Do you have any suggestion for using whole flour and still get a little fluffier bread? And maybe for a bigger crust? Thanks for the video anyway!

@InForTheFood

2 жыл бұрын

Hi, thank you for the feedback! I appreciate it. I don’t mind if my bread is dense, but I know it looks nicer if it is fluffy. I have several ideas for you that you can try: 1. If you have a fine sieve you could separate the finer flour from the bran. Then you either discard the bigger pieces of the bran, or you cook them a little with some water. Leave them to cool and then add them to the rest of the ingredients. This should reduce the harsh edges of the bran 2. You must be very careful when handling the dough, so that air does not escape to much. In the video my dough has risen to the top and has stuck to the lid. You want to avoid that. Add less yeast if it overripes like mine, and use a bigger bowl. 3. You might want to let it rise more when in the bannetone. But ve very careful when transferring it to the Dutch oven, not to deflate it. Also, might be helpful not to score it, or minimal if it overripen. 4. If you have the patience, in the first few hours after mixing, do more foldings, in order to develop the gluten structure. A few stretch and fold as I do, and then a few coil folds. Search on KZread for this method, it is a more gentle way of folding it, grabbing the dough from the lateral-middle, and tucking in the front and back underneath. Good luck experimenting!

Good job

@InForTheFood

2 жыл бұрын

Thanks!

Loved watching your video when doing a overnight proving is that on the kitchen counter at room temperature or in the refrigerator overnight? When placed in the Benetton, how long do you prove it before it goes into hot Dutch oven?. Thanks 🙏🏻♥️🌹

@InForTheFood

9 ай бұрын

I left it on the kitchen counter because mu kitchen is quite cold in winter. You can put it in the fridge. And in the basket I leave it for an hour maybe, again, depending on the temperature in the kitchen. It might take longer. The test is to poke it gently and the dough needs to recover very slowly to it’s original. If it comes back very quick, it needs to stay some more, if it does not come back, it is overproofed. But in eather case you can still bake it and have a delicious bread. In time you will discover the sweet spot.

Thanks for sharing this great recipe with us! Can you tell us which diameter the banneton/basket you're using has for this recipe?

@InForTheFood

2 жыл бұрын

Hi, great question! I forgot to mention. The basket has a diameter of 23cm. I like when the bread is nice and snug in the basket. It was not easy to find such a small one, but I wanted it to be small because earlier, when I bought it, I used to bake in a Lodge dutch oven and ir was smaller than the one I use now. But you can use a bowl or a strainer lined up with a kitchen towel.

@22anamae

11 ай бұрын

Thanks!

This will be the next recipe I try. Thanks for sharing this and you worked the S**t out of that dough. Thanks!

I've been making bread for 60 years and I find a touch more flour makes for a bread that holds together better for toast and honey

Hi, I tested your recipe and I liked it so much. Thank you very much! I have got two questions though, hope you can answer them :). 1. In your recipe you have 20g salt, it is more than 3 tsp, isn't that too much? 2. Next time I will test it I would like to mix the flour, for example, a mix of white flour and whole wheat, and maybe with some walnuts in it. What do you think about that? :) Thanks again for an easy and awesome recipe!

@InForTheFood

2 жыл бұрын

Hi, thanks for the feedback, I am glad it turned out great. Regarding the salt, you can reduce it, I eat rather salty. Also salt helps with the elasticity of the bread. But do reduce it if it suits more your taste. Ah, and I used sea salt, it salts less than the table salt. Regarding the flours, yes, definitely mix it. If you add whole wheat you will have to add a bit more water, and keep in mind that the rise of the bread will be inferior. But of course that would add more flavour. And yes, you can add nuts and olives and other things, but I would add them in the morning. Spread lightly the dough with your fingers to have a square, spread the fillings, and fold the dough over and shape. Experiment and see how it turns out. And enjoy the process!

@nabazk8951

2 жыл бұрын

@@InForTheFood Thank you so much for your response and the great tips :)

Hi, thank for the recipe! how many quarts is the pot you used, and how many in is the basket?

@InForTheFood

2 жыл бұрын

The pot says 7 1/4 Qt (6.7 liters). And the basket has a diameter of 8 1/2 inch (22 cm)

Just found this and it looks wonderful! Question, do you leave on the counter over night or put in the fridge? I've watched a couple of times and missed it I guess.

@InForTheFood

2 жыл бұрын

Hi, in the winter I leave it on the counter, because my kitchen is cold. In the summer I would leave it just a few hours to start the fermentation, and then in the fridge. It depends a lot on your temperature, how fast it ferments. Take a look at the video with the olives bread, that one I leave it in the fridge

Looks amazing! Do I use the same cooking time and temperature if I halve the recipe?

@InForTheFood

3 жыл бұрын

Thanks a lot. Good question! I baked different sizes, and I honestly apply the same temperature and time. But you have to observe it. I would say leave the lid 30 min, and then, after removing the lid, you can see through the oven glass if it browns too much. Or maybe you want it even toastier than mine. And your oven might be stronger or weaker than mine. It is a matter of taste. To be honest, I have to bake it at 250 °C in the oven from the current flat, but this is not normal. But yes, as a general rule, use the same temperatures and times.

I used to bake a basic bread with my cast iron cocotte and then by sheer luck I did came across your great video. I’ve decided to follow your recipe to the letter and I think you will be proud of your student first attempt effort! Because the result was terrific.If I was your neighbour, I may end up being accused of stealing your bread??? The bread does not only look nicer, tasted better and last long but also much more fun. Now I have thrown away my old recipes and adopted yours. Thanks for sharing.

@InForTheFood

2 жыл бұрын

Hi Issa, thank you for your very lovely comment. I am very happy you had great success with it, it does make me proud of my viewers when they enjoy the baking/cooking experience. This is the reason I started the channel, to share this joy with others, and to give people easy recipes that don’t require lots of time spent in the kitchen. If you would be my neighbour I would gladly share my breads with you. I think my neighbours go crazy with the smells, every time I bake bread. Sharing food is awesome, I often bring cake to my work colleagues, for no special reason. Thanks for the comment and I wish you a lovely upcoming weekend! Andra.

@issa3522

2 жыл бұрын

What a decent and lovely person you are. Your neighbours and work colleagues are among the luckiest people on earth. Thanks kindly for generous and thoughtful words and I feel as if I’m already your neighbour and enjoyed your food thanks to your excellent educational baking video. May God shower you and your family with health and happiness. Keep up the good work my dearest friend.

Thank you for this, i habe just tried it and the loaf has turned out beautifully. The only thing i will say is that it tastes rather too salty for my liking but the texture is wonderful.

@InForTheFood

7 ай бұрын

Yeah, just reduce the salt. I use a non refined salt and it does not salt as much as table salt.

@annaparry4045

7 ай бұрын

@@InForTheFood Same here, I used pink Himalayan salt and still found it too salty, but the loaf turned out so well! I’ll just use less next time.

@InForTheFood

7 ай бұрын

@@annaparry4045 ah, ok. Then yes, just reduce the salt. I do usually prefer foods on the salty side. It is just a matter of preference. It will not influence the bread.

@annaparry4045

7 ай бұрын

@@InForTheFood Thank you.

Hi, thank you for sharing with us your perfect bread. You said cover and leave it until the next morning. Is it leaving the dough at room temperature or into the fridge?

@InForTheFood

2 жыл бұрын

Hi, I left it outside, on the kitchen counter, because it was winter and not to warm in my kitchen. If it is warm in yours, you can leave it in the fridge overnight. Check out the Olive Bread video I recently uploaded, that has a recipe with proofing in the fridge.

Hi! This looks like a wonderful recipe and I want to try bake it tomorrow, but I have some questions, I saw in one of your replies to the comments that you can add more foldings for the gluten structure to develop, Is it possible to bake it under 6 hour of proofing if I fold like 3-4 times and it has proofed quite enough(by visual)? I plan to make it in the morning, and where I live it's quite humid and hot(I live in Indonesia) as opposed as your place where you proof it overnight outside because of winter. Thank you for the recipe!

@InForTheFood

Жыл бұрын

Yes, you can definitely bake it earlier if it has risen. Make the foldings every 30 min and see when it doubled in size, so that you can finally shape. The long rising is for flavour developing, but not imperative. You could also proof the dough in the fridge if you want a longer fermentation. I have a recipe for Olives bread proofed in the fridge, somewhere on the channel. Good luck with the bread! Andra

@halahala2886

Жыл бұрын

@@InForTheFood thank you for the clarification Andra! It really helps me for budgeting(?) my working time! You're awesome! Hal

how can i get an airy bread dough with a crispy outter?

El reposo durante la noche fue en el frigorífico o a temperatura ambiente?

@InForTheFood

3 жыл бұрын

Fue a temperatura ambiente, pero de unos 16-17°C. Si tienes una temperatura de 24°C por ejemplo, usa la mitad de la levadura, nada más que una pizca. Con el calor fermenta más rápido.

Thank you very much! What are the oven heating settings?

@InForTheFood

Жыл бұрын

Preheat at 220°C, both upper and lower heating settings, no fan, bake at the same temperature and setting. My current oven is actually weaker than than the older one, so I get it to 250°C instead. So it depends on your oven.

@catalinp9176

Жыл бұрын

@@InForTheFood Thank you for your quick response!

Nice instructions how to make sourdough bread but when you left overnight the dough where do you put it to rest inside the refrigerator or just in kitchen counter.

@InForTheFood

2 ай бұрын

I left it on the counter since it was very cold in my kitchen. You might want to put it in the fridge.

Made this yesterday. Same recipe except I increased the hydration level to 70% (490g) and I refrigerated overnight. After 2nd folding I left to stand for 2 hours before putting in refrigerator BUT noticed after 2 hours the dough had already risen to the top of the bowl (tripled in volume!) I put in fridge anyway (6:30pm) and checked again at 11pm. Dough hadn't at least risen any further (or deflated either). Baked next day. Good oven spring, crust and taste! Only minor complaint was I would have preferred a more open crumb which I was hoping for with 70% hydration. What do I change for a better lighter crumb ? Should I have refrigerated immediately after 2nd folding or only left for an hour before putting in fridge?? Or not even used the fridge at all (it's fairly cool here in the UK overnight)

@InForTheFood

Жыл бұрын

Hey Jim, this was supposed to be an easy recipe. If you want a more opened crumb you need to knead it more in the beginning, or make more foldings and be very gentle further in the fermentation, not to let the air escape. I have no video on this, since my focus is to present relatively easy recipes. But there are plenty of channels out there explaining folding techniques for a more open crumb. Also, you could use less yeast next time, if it rises so fast. This will also allow you to fold it more times. Going to o higher hydration also helps, you are right. You can also change to bread flour, if you have more gluten formed, the air gets trapped inside more easily, and you get more of an open crumb. I would say, search for different folding techniques on KZread, and keep experimenting. When you get to know your dough, you know when you have to stop folding, or when it has proofed enough, etc.

Hi I like to make this! but it's so hot in my country (Philippines) can I put the dough in the ref instead? Following the time frame on starting at 7pm and final proofing/shaping by 7am.

@InForTheFood

2 жыл бұрын

Hi Jenny, yes, you can put it in the fridge. I would use cold water instead of room temp water and maybe do the stretch and fold at 30 min intervals. Ideally, the fermentation should start a bit before you put it in the fridge. I am not sure with the temperature you have there if it will. Another option would be to do all the fermentation in the evening, shape it, put it in the proofing basket, cover with kitchen towel, insert all in a bag and then in the fridge. I do that sometimes with my sourdough breads and bake them in the morning with the dough still cold. I did not try it with normal baker’s yeast but I will and make a video about it. In the meantime you can experiment too. If you watch my pizza recipe, I use fridge fermentation, but that dough is wetter and maybe harder to work with it than this one, bur not too hard. You could use that one and make a bread instead of pizza balls. In the meantime, as I said, I will prepare a video with bread made with fridge fermentation. Have fun experimenting!

I can’t wait to try your method for making overnight bread. How long do you let it proof in the banneton?

@InForTheFood

Жыл бұрын

It really depends on the temperature, the yeast…maybe around an hour. Check that when you lightly poke the dough, it recovers slowly to the original shape, not leaving an indentation. You will also see that it puffed up a little and looks soft

Thanks for making the video! Is the bread left out on the counter over night or is it put in the fridge?

@InForTheFood

5 ай бұрын

On the counter, since my kitchen was cold. But you can put it in the fridge.

I just subscribed here, and to your beautiful Instagram. Could you say, what is the grey plastic lid you are using to cover the glass bowl?

@InForTheFood

2 жыл бұрын

Hi Jeff, thank you for your kind words! The lid is a silicon lid that is very handy because it fits all sizes of recipients. But in this case, you can cover the bowl with plastic kitchen wrap, or a plate that covers the bowl. I try to avoid one use plastic, so I find this silicon lid very handy. Can be also used on top of cooking food.

Hello there. After the second fold session, did you leave in the fridge until the next day, or it rested at room temperature overnight? Many thanks!!

@InForTheFood

2 жыл бұрын

Hello Miguel, I left it outside since it was winter and not too warm in my kitchen. If your kitchen is too hot, you can leave it in the fridge overnight or more. I made such a variations in a recent video, where I also add olives to the dough. Have fun baking!

@miguelkieling532

2 жыл бұрын

@@InForTheFood Thank you!! Appreciate it.

Hey, thank you for the recipe! Just one question: do you leave the dough overnight in the fridge?

@InForTheFood

Жыл бұрын

This one yes. It was winter and cold in my kitchen. But you can also leave it in the fridge

@adelinamitrofan8688

Жыл бұрын

Thank you!!

Lovely stuff. Does the pot really need to be in the oven for 45 minutes before hand?

@InForTheFood

Жыл бұрын

You can try it for less time, but cast iron needs time to get heated so that it does not cool when you put the cold bread in. I have no scientific proof for the 45 minutes though. 😁

Hi, the bread looks amazing but what should I do if I don’t have that pot

@InForTheFood

2 жыл бұрын

Hi! You can try the inverted tray option. You can ser in my pizza video how I invert the oven tray and preheat it. Also, since you don’t have the steam created naturally in the dutch oven, you have to add it. I would suggest, heat an additional small tray or pan at the bottom of the oven, and when you slide the bread with the parchment paper onto the inverted top tray(from the center of the oven), also add some boiling water or some ice cubes into the bottom tray, these should create some steam. After 30 min, open the oven door to let the steam escape, and if the water is not yet evaporated, remove the bottom tray. Let the bread bake for 15 min or until the desired colour.

Love! Excited to try! What size is your Le creuset? Great color btw!

@InForTheFood

2 жыл бұрын

Hey, thanks. I love the colour too. It is 28cm diameter, but a 26cm would also be enough. I found this on an offer, and I figured out this will be an all round pot: for bread, soups, stews…And it certainly is. I use it all the time. It is a bit heavy though, cleaning it takes a bit of muscle work :D

@bluntseoul385

2 жыл бұрын

@@InForTheFood I have a 24 cm shell pink DO, so I have to split it into two pieces of bread to fit haha. Excited to try this on Friday night for Saturday bread! My last bread failed inside but looked great!

@InForTheFood

2 жыл бұрын

@@bluntseoul385 or just make it a bit smaller. Good luck!

@slavabohu47

9 күн бұрын

I’m reading the comments and just smiling to myself 😊as I envision you all chatting away on the back porch with a nice cold drink!!!

I dont have a dutch oven, can I use a glass pot instead? I wonder if it can retain heat like a dutch oven.

@InForTheFood

Жыл бұрын

I never tried it, but I think the idea of the dutch oven, apart from keeping the heat is, that it keeps the steam in for that first half an hour. And that helps the crust to remain elastic until in finishes the rise. You can try with the glass, I don’t know if it does not break, adding it to the hot oven. Another thing you can try is, having an oven tray preheating inside, and flip the bread in that instead of the dutch oven, and for the steam, having another small tray right at the bottom of the oven. And when you put in the bread in the upper tray, throw in some ice cubes in the tray bellow, and close quickly the oven door. This way the steam remains inside. After 30 min you can open the door to release the steam, and continue baling for a crunchy crust. I tried this only with baguettes, but it might work with loafs of bread too.

I prepared the dough. It’s now resting for the night & I bake tomorrow morning. Can’t wait!

@yenpuentes9325

9 ай бұрын

Did you put it to rest in the fridge or on the counter? He doesn’t say.Thank you!

Hi I have two questions. After the 2nd stretch did u put it in the fridge? And 2nd q. Did u proof the dough again after putting it in the cloth bowl. And for how long?

@InForTheFood

3 ай бұрын

Hi Karima, I did not put it in the fridge because my kitchen was very cold. But you could. And I did proof it in the basket, the time depends on your ambient temperature, maybe a 40-60 min proof. What you have to look for, is that if you gently poke the dough, it should spring back slowly. If it springs back fast, leave it some more time to proof

Would I be able to use the same mixture for baguettes?

@InForTheFood

2 жыл бұрын

Hi Dave, I think they will turn out too dense. Baguettes need a higher hydration and a gentler care, to keep the air in. So I would say, no, it is not the right recipe for a baguette.

Thought this was NO KNEAD bread? But i will be trying this x Do you put the dough in the fridge overnight or just on the side,kitchen bench?

@InForTheFood

Жыл бұрын

It was winter, so I left it on the counter. If it‘s warm, you can leave it in the fridge after an hour or so.

What is that initial hand mixing twisted-fork-like tool called?

@InForTheFood

Жыл бұрын

A Danish whisk. I find it useful to use for sticky doughs.

Question can I use a cast iron that does not have a lid

@InForTheFood

2 ай бұрын

You could, but you would need to provide steam. The purpose of the lid is to allow the dough to rise initially, before it gets a crust. Since the lid is so heavy, it traps the moisture of the bread inside for the first hour. Then, we take it off, to allow the crust to brown and develop flavour. You can try to put some boiling water ( right after you get the bread in the oven) in a preheated tray that is underneath or beside your cast iron. Also, use a spray bottle to get some steam on the sides of the oven and quickly close the door. The, after 30 min, remove the tray or pot of water. And be careful with that.

Can I use stainless steel pot with lid in oven with aluminum over lid instead of Dutch oven?

@InForTheFood

2 жыл бұрын

Hi MP, I die not try this option, I see 2 differences in your method compared to mine, the aluminium pot does not retain as much heat as a cast iron one, and the lid is not heavy enough to trap all the steam coming from the bread, inside the pot. But you can certainly give it a try, and please be careful when handling the hot pot. Otherwise you can try heating the oven tray, flipped upside down, have an additional small tray on the bottom touching the oven, to preheat. And when all is hot, you can slide your bread with a baking paper on the flipped tray from the middle of the oven, and slide in some ice cubes in the bottom tray, or pour some hot water in it. This will make enough steam for the bread to rise in the first part. After 20-30 min open for a moment the oven door, to let the steam escape.

@MP-ne6ji

2 жыл бұрын

@@InForTheFood ok thank you for replying.

Do you have a link for the dough whisk?

@InForTheFood

2 жыл бұрын

Hi Connie, just look for a “danish whisk” on your shopping site of your choice. You can probably find them in a lot of places.

Het there! Your loaf looks just wonderful. Can't wait to make one of my own. I have a question: if i wanted the inside to have larger bubbles, do I add more water in the beginning? Or that's not the right way to do it?

@InForTheFood

3 жыл бұрын

Thanks 😊 I made the recipe for beginners, so that they are not disappointed by their first results, and the procedure would not take so much of their time. For the bigger bubbles, the dough should be a little more hydrated, yes. And maybe use bread flour instead, which is more elastic. Also, the bubbles formed in the first fermentation should be preserved, that means in my case I should have started shaping before it got stuck to the lid. The second fermentation always gives a smaller, more consistent bubble. So the overnight method might not be the right way to go, because you are not available to check it. I will consider making a recipe for a more open crumb texture, with yeast. Thanks for the comment!

@giusax89

3 жыл бұрын

@@InForTheFood thank you for the recipe! I'm still gonna try and make it this way then, as I am definitely a beginner with bread. There's always time for bigger bubbles :D

@InForTheFood

3 жыл бұрын

@@giusax89 That’s the spirit! My first bread was kind of ugly, but sooo delicious. Then you can only go up, with the experience. And it is so much fun experimenting.

@TheCelestialhealer

3 жыл бұрын

That os exactly what I wanted to ask. You evidently experimented a lot. Thank you so much, I agree for beginners, the best recipe is from someone that when you make it the first time it works⭐️🌟🙌👏🏻🙏

Where did you let it rest overnight? Was it in the refrigerator or did you leave it out in room temperature?

@InForTheFood

3 жыл бұрын

Out at room temperature(16-17°C) in the kitchen. If it is warmer in your case, use half of the yeast quantity.

If I have to make the dough earlier in the day, will proving it overnight in the fridge help to make sure that it won't overproof?

@InForTheFood

Жыл бұрын

Hi Destiny, it definitely will. I have a recipe on the channel with an olive bread proofed overnight in the fridge if you are interested.

I have one simple and really important question. 4:29 Do you leave that dough in your cold kitchen or did you use the fridge overnight?

@InForTheFood

9 ай бұрын

I left it in my cold kitchen. But really cold, in winter. In a normal house temperature I would stick it in the fridge. In summer too.

Hi, I’m from Malaysia and it’s hot and humid here. Would like to ask should I leave the dough overnight on the counter or refrigerator?

@InForTheFood

2 жыл бұрын

I would say leave it a few hours outside until it rises a little, and then transfer into the fridge, but in a plastic bag, or some sealed container, because the fridge dries out the dough. I will make a recipe with the option to put it in the fridge, when we get more heat here. You might have to add more yeast, so that you don’t wait too long in the evening. I added so little yeast for it to have a slow fermentation. But cold temperatures slows down the fermentation too. Take a look at my pizza recipe also, I use a different recipe, but I leave the dough in the fridge a lot of hours, so that it develops flavor. Conclusion, depending on your experience with yeast doughs in your country, add more or less yeast, so that you have some hours for you to make the stretch and folds and for the dough to rise before you transfer it to the fridge. I hope my explanation helps. If not, wait for the future recipe where I will use the fridge.

@83Jolyn

2 жыл бұрын

@@InForTheFood noted with thanks ❤️