this recipe turnes out great bread! the only thing i changed was when baking i put the dough in baking tins. my bread did not have as much crust as the video the lower half of the loaf was softer.
Rich, my first round last week turned our more like focaccia; but was very tasty. I'm going at round two now keeping in mind your "with practice you get better and better" tip. Hopefully following your clear and entertaining suggestions more strictly I will find my zen. Thanks for your wonderful video and for inspiring this fun hobby for me and many others by the generosity of this posting! I look forward to your additional videos friend.
I made this following the video as I went and my bread turned out exactly like his and was DELICIOUS. So crusty outside and soft and tasty inside. My friends are baking it too and I just used regular Robin Hood all purpose flour (and yeast from a jar I bought a year ago!). So easy - thank you!
@guiltyspark9 I put up my rice bread recipe. It is one of the best breads ever. For some reason it does not get the same number of views/comments. But it is there. :-)
Great video! I have a couple of questions about smaller cuts of dough. I plan on wrapping bite-sized bacon/cheese portions in flattened dough and baking, but I still want that crunchy french-bread texture on the outside.
1) Would the recommended rise time still be 2 hours?
2) Would you say 35 minutes of baking would be necessary for smaller bite-size portions? I would think less time.
A friend gave me a link to this video about a year ago and I have been enjoying the bread as well as some variants since. Thanks for taking the time to put this together !!!
thank you for posting this- I will attempt to bake them off tommorrow for my crabmeat fondue :) I think I will try brushing the tops with honey prior to baking-any suggestions either way with that?
(cont) this gives the bread its color. So if you wish more color add more water or even more color add a tbs of sugar to the mixture. If you want less color add less water to the bottom plate.
Most excellent video - thanks for your creativity. I love how you crunch munch a part at the end. Makes you wanna get up and bake.
Thanks for confirming again that this method works like a charm. I would just like to make two remarks. In France the bread is cut (l’incision) after the second rising (l’apprêt), not before the second rising otherwise the cut parts will deform to much as you can see on the video. If you cut them after the second rising you get the distinct pattern as seen at the bakers. As a second point: if you want consistent vapor just pour two cups of water onto the bottom plate of the oven. (cont above)
I made this tonight and it was excellent! I even took a little EVOO and added some rosemary and Italian seasoning to the EVOO and brushed it on top of the bread while it was cooking! Excellent! TY
I know how to cook meals I'm great BUT bread etc I fail at every single time.. I tried this recipe and I made the best damn bread EVER!! Thankyou so much u r very cool :-) x
Really enjoyed this one - favorited it - and I only favor things that really have an impact on me. I like that you say 'it doesn't matter' - I too use intuition - I also like that you add the water to the oven - I have seen this technique from masters in bread making. Thanks much for making this video - You really presented everything well with embedded humor too !...HIgh 400 then down to 350 is also a technique I see with breads that works well.
@fromvnwithlove Sounds like the dough may have been too dry. Try making it almost too sticky to handle then put it in the bowl to rise. When you take it out to form in to loaves you can kneed flour into it until it will hold its shape. Let it rise each time in a warm oven. About 80 degrees F. The oven light is often all you need to keep it that warm.
@fromvnwithlove If you use rapid-rise yeast (the packet kind) and mix with the dry ingredients there's no proofing required. Not enough or no sugar and the bread will rise very little. Add the water to the bowl first (before dry ingredients, you can add this type of yeast last) and make sure it's between 120 and 130 degrees F. You MUST add sugar to feed the yeast so it rises.
I made it three times, and it's great :) My husband loved it. Baking is a matter of practice and it needs patience and concentration on the details as it makes a BIG difference . Many many thanks to you for the awesome video :)
A Million thanks, for this award winning recipe! It is the best French Bread my family and I ever tasted. I would love to share this bread with everyone. Would like to make it for Thanksgiving and every occasion possible.
@lollabunny11 About four cups of water but this depends on humidity and the wetness in the flour so you have to "add until dough pulls away from sides of bowl".
you made bread making look so simple now i cannot stop making it. constantly. i'm making everything, loafs of white and wheat, french baguettes, fat french loafs, rolls. next i'm on to english muffins. i want to master it all.
Thanks for posting this. I made a great bread from your demonstration. I like the simplicity of your demonstration compared to other videos covering the same topic. There is a beauty in its simplicity.
@areology funny you say that- I too thought this person was awesome. I detected some geekiness at first and thought uh oh - here comes pretentious traits - not at all- this guy is modest - funny- and highly competent. I have to check out the other videos now !
Finally I found a very good video done by a casual approach to cooking a loaf of bread. You kept it simple and I was sold by the sound of the first taste...thank you so much!!
@komela1 Well, I have worked many years to cut the actual labor time down as much as possible. I think of this as my Ten Minute Bread recipe, so thus the title. Of course in the opening remark I clearly state "ten minutes of labor".
How much water did he use ?and second for yeast to rise I guess hot weather is important too but these day it's just preety cold so I guess my dough might not rise like him is there any suggestion any body. Wants give me about what I said?
@komela1 The secret to bread making is getting the consistency of the dough just right. Because of varying humidity and moisture content of flour it is hard to define how much water is needed.
Just put the covered dough in the oven with the light on. That provides enough warmth. You can also put a bowl of steaming water in the oven to warm the dough. Just remember to take it out before pre-heating the oven!
I have made this bread a few times and it always comes out great. Simple but delicious. Sometimes I like to add seeds to the dough (like dill, caraway, fennel), or some crushed red pepper. Very good! Thanks for sharing your recipe.
If you use an electric mixer with a bread hook, does that mean that you don't have to knead it on the counter? In a lot of recipes I've read, it said you had to knead the dough for about 10 minutes... Or does it just depend on the type of bread you're making?
AHAHAHAHAHAHAHAHAHAHAHHAHAHAHHAHAHAHAAHAA MAKES ME LAUGH A LOT......NICE DONE MATE. CRAC CRAC CRAC CRAC.........mmmmm YOU FORGOT TO ADD SOME STRAWBERY MARMELADE......mmm AND SOME THÉ AU LAIT , THE BEST BREAKFAST TO ME. ... AH + A PIL OF GINSENG ROOT FOR AN ACTIVE FULL DAY-
Crust looks dry and uninteresting, though the sound of the crunchiness was ok. Crumb looks rather dense too. nothing personal, but i prefer my dough semi airy and with a little more color to the crust. A good, simple and easy reciple, nonetheless! Thanks for sharing :)
@randomMissus Just add some milk. Crust is browner and crumb is fluffier. For the ultimate in airiness I let the dough rise three times and bake it in my brick oven at 550 degrees. But that is about four hours of labor - not ten minutes! :-)
@netman21 Ahhh. So you put milk! I'm a tad confused, though- most traditional french loaf recipes do not call for anything more than water, salt, yeast and bread flour, yet they turn out crispy and so deliciously brown on the exterior together with a very airy interior. It's like eggwash was put on them or something when it wasn't. May I know what comprises your '4 hours of labour'? Proofing?
@randomMissus The milk was a suggestion to get browner crust. And indeed if you bake it a little longer it comes out nice and brown. The third rise will add the bubbles and airiness. This recipe is, as you say, flour, water, yeast, and salt. The four hours of labor is for getting the wood burning oven up to heat (about 900 degrees F) then letting it cool to the 500 degree mark. A lot of work for a few loaves of bread. I could bake a lot more but who would eat it? :-)
Just got done making these except i made them into bread bowls, I used the egg wash on top and the water on the bottom rack, they came out golden and good. Thanks for this tip.
@ov3rcl0cked I've gotten lazy in my elder years, so frequently I use a poolish. It's just easier. Stick it in the fridge for a day or two, then make the bread. But, whichever pre-ferment you choose (pate fermente, biga, or poolish) there is no question it makes a fantastic dough.
As I'm watching this vid, I have some rising now (really slowly here in upstate NY)
Yay! Fresh rustic bread for me tonight. The REALLY good stuff. XD
About that conserving water idea. There's nothing here that wasn't here before man was created. There is exactly precisely as much water on earth now as there was back when the red woods were acorns (with the exception of what the astronauts left out there). You can use water to watch or feed microbes as it goes by, or you can brush you teeth with it. We concentrate things, it's called pollution. The solution to pollution is dilution. Leave the poor man alone, he's doing you a favor.
@FAITHHOPELOVE121 Thanks for the support. I once heard from a sanitation engineer who said "heck yeah, run your water, it helps the water treatment plant". Not sure if that is true.
@maryonfortress This is a frequent complaint! I demonstrate my midwest lack of care for water since it is so abundant here. But, I think of this everytime I make bread and have corrected my waste of water!
I'm a bread makin freak now. It's crazy, at the store I'm like pfft I can MAKE bread better than that lol you've created a bread monster, I'm learning cheese now. Gotta get those skills up for the end of the world.
@sjgraemail2 exactly! so much satisfaction in making your own. i make bread that looks 10x better than anything i can find in a store. where i live, french bread in the store is are just long hamburger bun bread. i'm making half white/half wheat sandwich bread later today.
Looks genuinely good - I'll give it a try just as you did it.
I am generally a very good cook. For the life of me, whenever I try to make bread it invariably comes out crappy. But I haven't quit trying and will give it a go once again. Wish me luck! :)
Hi there - can instant yeast be substituted? Btw, laughed like mad at the end when you so casually produced those lovely loafs - I wanted to leap and proclaim bravo ;)
thank you thank you thank you thank you thank you X1000000000000 i could never make bread until this video! You're quick, simple easy instructions helped and ofcourse having it on video so i could rewind or fastfoward. Thanks so much!
I make all kinds of breads but never have made french bread. This was the easiest recipe I have ever made, so inexpensive I figure about $.40 a loaf. My wife said it was the best bread I ever made, I wouldn't got that far but it was really excellent. As I write this there is dough rising for another batch. It is unusually cold here, even for Maine so it is easy to make bread in the oven, when it gets hotter I make it on the low heat side of the charcoal.
What made you stray from the orginal Julia Child method of bread making with the mulitphe rises? I think hers had three rises, and she had a lot more focus on texture consistency through kneeding. I think you entioned something about a misconception about developing gluten. Would you mind elaborating? :)
@quinnrin Sure. Julia Child, as you say, focuses on the kneading and uses three rises. I basically developed short cuts to make it simpler and less time consuming. My brother and I worked a summer as welders at Bay Shipbuilding in Sturgeon Bay, Wisconsin. We would get up at 10:00 am and start a batch of bread that would be ready to go by the time we headed in to work for our 2 PM shift. By lunch time (5 PM) we would have our sandwiches made on fresh French Bread!
@hyperteener Also what kind of oven do you have? (electric or gas) i have an electric oven and i'm worried that tossing in the water will short circuit it
@hyperteener I have a gas oven. I have put water in an electric oven. But best to put an old cookie sheet on the bottom and aim for that because you *could* damage the electrical element. Note that I broke the glass on the oven door throwing water in when the oven was at 500 degrees. Not good.
@hyperteener I try to keep the process as simple as possible. Brushing with milk, egg white, or butter are all good ideas. The crust gets browner. Sometimes I brush it with egg white and sprinkle it with salt to give it that buttery taste.
Thanks so much for this video. Before I had always thought of bread making as a much more involved process, and was using a bread machine. But then I watched this, and decided to try it. My bread came out perfect, and it was so easy! And I like the shape of the loaves so much better this way. ;)
@Fendz The bread here is soft in the middle. If you want an even softer bread check out my rice bread video. Same recipe, just add a cup of rice that has been boiled until it is mushy.
USE MILK INSTEAD OF WATER TO PROOF YEAST, AND A LITTLE BIT OF SUGAR ALONG WITH SALT, NO YOU ARE SUPPOSED TO KNEAD IT FOR 10 MINUTES MINIMUM, ALSO ADD A HALF OF TEASPOON OF BAKING SODA, TO MAKE IT RISE BETTER AND LAST LONGER..... YOU ADDED TOO MUCH FLOUR WHILE YOU WERE KNEADING THAT IS WHY BREAD CAME OUT HARD....
Hey netman21, this was the third time I tried it and it worked like a charm. I realised the issue I was having was with the yeast that I was using. it was too old. Instead, I bought the same one you were using and Viola!!!!! lovely bread...once again,thanks milliooiiiiiiiiiiiiiinnn!!!
@iwatcher69 Also, if you're using tap water to "activate" your yeast (if it needs to) make sure your water doesn't contain a high level of chloramines. Heavily chlorinated water tends to be bad for yeast.
@aopdjasldksa Good point. I usually do not have a problem with store bought yeast and tap water. But for sourdough, or wild yeast, I use bottled water.
See, when a guy does a bread tutorial video, he shows the finished product and in this case, slices through the crust so we can hear the yummy crunch of good bread. When chicks do a bread video, they completely omit that part!
@miamirider12 No. You can spray water with a spray bottle. I actually burned my face in this video! Next time I made bread I shattered the glass in the oven window. So I am re-thinking the wisdom of throwing water in the oven. :-(
this recipe turnes out great bread! the only thing i changed was when baking i put the dough in baking tins. my bread did not have as much crust as the video the lower half of the loaf was softer.
PatAhrnsbrak 5 days ago in playlist Liked videos
Rich, my first round last week turned our more like focaccia; but was very tasty. I'm going at round two now keeping in mind your "with practice you get better and better" tip. Hopefully following your clear and entertaining suggestions more strictly I will find my zen. Thanks for your wonderful video and for inspiring this fun hobby for me and many others by the generosity of this posting! I look forward to your additional videos friend.
cocoamiller1 6 days ago in playlist Favorite videos
Bread is the essence of life. Bacon is a close second.
Antiks72 1 week ago 2
@Antiks72 Nothing like a bacon and bread sandwich!
netman21 6 days ago
This is an awesome recipe it worked out great and tasted even better
BrighamZitting 1 week ago
I made this following the video as I went and my bread turned out exactly like his and was DELICIOUS. So crusty outside and soft and tasty inside. My friends are baking it too and I just used regular Robin Hood all purpose flour (and yeast from a jar I bought a year ago!). So easy - thank you!
kastainer 1 week ago
Nothing beats homemade out of the oven fresh bread with butter! Now I'm hungry. Put up more vids of different breads now!
guiltyspark9 1 week ago
@guiltyspark9 I put up my rice bread recipe. It is one of the best breads ever. For some reason it does not get the same number of views/comments. But it is there. :-)
netman21 6 days ago
great video and tutoring .. wonderful bread as well... keep posting!!!
almota7 2 weeks ago
Well my dough is rising wish me luck..
45Dorrie 2 weeks ago 2
@45Dorrie Good luck! I have a batch of whole wheat rising right now. Quite a challange figuring out a tasty recipe for whole grain.
netman21 2 weeks ago
@netman21 mix half bread flour/ 1/4 whole wheat/ 1/4 rye :)
jaakizamazin 1 week ago
Great video! I have a couple of questions about smaller cuts of dough. I plan on wrapping bite-sized bacon/cheese portions in flattened dough and baking, but I still want that crunchy french-bread texture on the outside.
1) Would the recommended rise time still be 2 hours?
2) Would you say 35 minutes of baking would be necessary for smaller bite-size portions? I would think less time.
Any advice would be much appreciated. Thanks!
templeowl08 2 weeks ago
@templeowl08 Rising time will depend on room temp and humidity. Probably only need an hour. And yes, probably only need to bake for 12-15 minutes.
netman21 2 weeks ago
@netman21 Thanks!
templeowl08 2 weeks ago
A friend gave me a link to this video about a year ago and I have been enjoying the bread as well as some variants since. Thanks for taking the time to put this together !!!
AKEWILKINSON 3 weeks ago
@AKEWILKINSON The recipe is still good after all this time! :-)
netman21 2 weeks ago
thank you for posting this- I will attempt to bake them off tommorrow for my crabmeat fondue :) I think I will try brushing the tops with honey prior to baking-any suggestions either way with that?
JustCookingAway 4 weeks ago
@JustCookingAway I have never tried honey. I would put the oven at a lower temp so the honey does not burn.
netman21 2 weeks ago
thnx for the vid. gonna try it tomorrow.
ivebeenrocked 4 weeks ago
Why doesn't the yeast need any food?
oldwhatshisface 4 weeks ago
@oldwhatshisface Not really sure. The yeast is active with just warm water. You can add a tbsp of sugar if you want.
netman21 2 weeks ago
I got up and started baking. Hopeing for a good loaf. MAYBE?
iamthehuffer 1 month ago
(cont) this gives the bread its color. So if you wish more color add more water or even more color add a tbs of sugar to the mixture. If you want less color add less water to the bottom plate.
Most excellent video - thanks for your creativity. I love how you crunch munch a part at the end. Makes you wanna get up and bake.
Aquar1uZ 1 month ago
Thanks for confirming again that this method works like a charm. I would just like to make two remarks. In France the bread is cut (l’incision) after the second rising (l’apprêt), not before the second rising otherwise the cut parts will deform to much as you can see on the video. If you cut them after the second rising you get the distinct pattern as seen at the bakers. As a second point: if you want consistent vapor just pour two cups of water onto the bottom plate of the oven. (cont above)
Aquar1uZ 1 month ago
This is like a handyman's guide to baking. I wish more cooking videos were like this.
tdietz20 1 month ago 2
I made this tonight and it was excellent! I even took a little EVOO and added some rosemary and Italian seasoning to the EVOO and brushed it on top of the bread while it was cooking! Excellent! TY
stopntrsfic 1 month ago
I know how to cook meals I'm great BUT bread etc I fail at every single time.. I tried this recipe and I made the best damn bread EVER!! Thankyou so much u r very cool :-) x
nikib83 1 month ago
p.s. -Your one cool person... I can tell.
paindeer 1 month ago
Really enjoyed this one - favorited it - and I only favor things that really have an impact on me. I like that you say 'it doesn't matter' - I too use intuition - I also like that you add the water to the oven - I have seen this technique from masters in bread making. Thanks much for making this video - You really presented everything well with embedded humor too !...HIgh 400 then down to 350 is also a technique I see with breads that works well.
paindeer 1 month ago
Actually, proofing is usually done to "Wake up" the dormant yeast. Great video otherwise!
AlgarWolf 1 month ago
Is that with self rising flour or all purpose?
AJSensei 1 month ago
@AJSensei All purpose. Never use self rising for yeast bread.
netman21 1 month ago
Wonderful, thanks
Davidsonjones49 1 month ago
and when i put the dough in the oven, they dont rise. they are hard as rock. can someone give me some tips?
fromvnwithlove 1 month ago
@fromvnwithlove Sounds like the dough may have been too dry. Try making it almost too sticky to handle then put it in the bowl to rise. When you take it out to form in to loaves you can kneed flour into it until it will hold its shape. Let it rise each time in a warm oven. About 80 degrees F. The oven light is often all you need to keep it that warm.
netman21 1 month ago
@fromvnwithlove
try adding yeast
Crysmatic 1 month ago
@fromvnwithlove If you use rapid-rise yeast (the packet kind) and mix with the dry ingredients there's no proofing required. Not enough or no sugar and the bread will rise very little. Add the water to the bowl first (before dry ingredients, you can add this type of yeast last) and make sure it's between 120 and 130 degrees F. You MUST add sugar to feed the yeast so it rises.
hhardwick3 4 weeks ago
i love your video i well let my husband to do like you looool
rihaba1 1 month ago
I made it three times, and it's great :) My husband loved it. Baking is a matter of practice and it needs patience and concentration on the details as it makes a BIG difference . Many many thanks to you for the awesome video :)
Nouji911 1 month ago
I made it and did not like it.
The crust was like a rock.
volgab60 1 month ago
I am just doing this recipe,hoping it will come out just like yout ones.I will let u know ^ ^
cinnamonfever75 1 month ago
I made it and love it! Thanks
49shorty49 1 month ago
on the second rise did you cover it?
drewdavidjanes 1 month ago
@drewdavidjanes No, I do not cover the dough when it is formed into loaves. Too much risk of the cover sticking to the dough and ruining it!
netman21 1 month ago
its a very nice instructional video.
by the sound of the first taste i believe its a damn crunchy bread.. cant we make soft bread?
minaamq 1 month ago
@minaamq Soft is easy to get. And even this crunchy French bread will soften up when you put it in a plastic bag over night.
netman21 1 month ago
@netman21 ohhkk thanks!
minaamq 1 month ago
im eating it now yum
papamac76 1 month ago
I used WD40 on the pan and the bread was not good
murray821 2 months ago
@murray821 Ha!
netman21 1 month ago
A Million thanks, for this award winning recipe! It is the best French Bread my family and I ever tasted. I would love to share this bread with everyone. Would like to make it for Thanksgiving and every occasion possible.
oldies180 2 months ago
nice!!! easy and very well explained... i just wonder aproximatelly how much water to use?
lollabunny11 2 months ago
@lollabunny11 About four cups of water but this depends on humidity and the wetness in the flour so you have to "add until dough pulls away from sides of bowl".
netman21 1 month ago
awesome vid. but 1 question.... is is all purpose, self rising, or bread flour?
kaybabe2000 2 months ago
@kaybabe2000 unbleached read flour is best. unbleached all purpose works too. Never self rising.
netman21 1 month ago
awesome vid im gunna go this now! :)
andrew101678 2 months ago
you made bread making look so simple now i cannot stop making it. constantly. i'm making everything, loafs of white and wheat, french baguettes, fat french loafs, rolls. next i'm on to english muffins. i want to master it all.
SistaSledge101 2 months ago
@SistaSledge101 English muffins are fun to make and taste great! Use Elizabeth Davies' recipe.
netman21 1 month ago
This has been flagged as spam show
Great video keep up the good work.
NewAgeDirector 2 months ago
Lovely!
sbasanty 2 months ago
I see a lot of waste there... I always scrape my bowls : P
Otherwise, nice video! Love the 'lax' style :) Thanks!
debsaid 2 months ago
thank you nice video..
i see you using your oven mitts while you eat..funny
dratulvet 2 months ago
@dratulvet Bread is too hot to touch. But years of drinking hot coffee have desensitized my mouth!
netman21 2 months ago
Why don't you provide the recipe printed out?
wjmortician 3 months ago
@wjmortician Put the recipe in the description. Thanks for the suggestion!
netman21 1 month ago
Thanks for posting this. I made a great bread from your demonstration. I like the simplicity of your demonstration compared to other videos covering the same topic. There is a beauty in its simplicity.
lauramernoff 3 months ago 2
I think you're an awesome person. Keep baking.
areology 3 months ago 6
@areology funny you say that- I too thought this person was awesome. I detected some geekiness at first and thought uh oh - here comes pretentious traits - not at all- this guy is modest - funny- and highly competent. I have to check out the other videos now !
paindeer 1 month ago 2
THANKS FOR THE AWESOME VIDEO!!! MAKING SOME NOW CHEERS!!! CHECK OUT MY VIDS :)
bikinitrainer 3 months ago
Thanks so much for the video- Just did the prep work and waiting during the first rise. The bread will accompany a spaghetti and meatball dinner. :)
redpunzel 3 months ago
@redpunzel Yum, perfect match!
netman21 2 months ago
@sea2007w101 I have had this type of bread. And love it. I have never tried to make steamed bread but I think I will thanks to your suggestion!
netman21 3 months ago
@sea2007w101 I will try that! So, you take old bread, cut it up and soak it in warm water? Do you add salt? Thanks.
netman21 3 months ago
Finally I found a very good video done by a casual approach to cooking a loaf of bread. You kept it simple and I was sold by the sound of the first taste...thank you so much!!
markstang1965 3 months ago 4
Great stuff, but put the breads in the oven first and then throw in the water...
LatePerkele 3 months ago 3
HOLY SHIT YOU BAKE YOUR OWN FUCKING BREAD!!!!!
sparbaroku 4 months ago
By the way I just notice this video title is 10 minute bread it's not ten minute it's like 4 hour ? Right .. Why did you put up a title like that?
komela1 4 months ago
@komela1 Well, I have worked many years to cut the actual labor time down as much as possible. I think of this as my Ten Minute Bread recipe, so thus the title. Of course in the opening remark I clearly state "ten minutes of labor".
netman21 3 months ago 2
How much water did he use ?and second for yeast to rise I guess hot weather is important too but these day it's just preety cold so I guess my dough might not rise like him is there any suggestion any body. Wants give me about what I said?
komela1 4 months ago
@komela1 The secret to bread making is getting the consistency of the dough just right. Because of varying humidity and moisture content of flour it is hard to define how much water is needed.
Just put the covered dough in the oven with the light on. That provides enough warmth. You can also put a bowl of steaming water in the oven to warm the dough. Just remember to take it out before pre-heating the oven!
netman21 3 months ago 2
I have made this bread a few times and it always comes out great. Simple but delicious. Sometimes I like to add seeds to the dough (like dill, caraway, fennel), or some crushed red pepper. Very good! Thanks for sharing your recipe.
chaental 4 months ago
No oil?
sewingmachineheaven 4 months ago
@sewingmachineheaven Right no oil. If you add oil you get a great pizza crust recipe!
netman21 3 months ago
Great video. Thank you, sir.
fingrid 4 months ago
If you use an electric mixer with a bread hook, does that mean that you don't have to knead it on the counter? In a lot of recipes I've read, it said you had to knead the dough for about 10 minutes... Or does it just depend on the type of bread you're making?
aurielMoon 4 months ago
Reddit traffic for the win.
good for you netman
TheBarryAT 4 months ago 4
AHAHAHAHAHAHAHAHAHAHAHHAHAHAHHAHAHAHAAHAA MAKES ME LAUGH A LOT......NICE DONE MATE. CRAC CRAC CRAC CRAC.........mmmmm YOU FORGOT TO ADD SOME STRAWBERY MARMELADE......mmm AND SOME THÉ AU LAIT , THE BEST BREAKFAST TO ME. ... AH + A PIL OF GINSENG ROOT FOR AN ACTIVE FULL DAY-
teovenbar 4 months ago
Crust looks dry and uninteresting, though the sound of the crunchiness was ok. Crumb looks rather dense too. nothing personal, but i prefer my dough semi airy and with a little more color to the crust. A good, simple and easy reciple, nonetheless! Thanks for sharing :)
randomMissus 4 months ago
@randomMissus Just add some milk. Crust is browner and crumb is fluffier. For the ultimate in airiness I let the dough rise three times and bake it in my brick oven at 550 degrees. But that is about four hours of labor - not ten minutes! :-)
netman21 4 months ago
@netman21 Ahhh. So you put milk! I'm a tad confused, though- most traditional french loaf recipes do not call for anything more than water, salt, yeast and bread flour, yet they turn out crispy and so deliciously brown on the exterior together with a very airy interior. It's like eggwash was put on them or something when it wasn't. May I know what comprises your '4 hours of labour'? Proofing?
randomMissus 4 months ago
@randomMissus The milk was a suggestion to get browner crust. And indeed if you bake it a little longer it comes out nice and brown. The third rise will add the bubbles and airiness. This recipe is, as you say, flour, water, yeast, and salt. The four hours of labor is for getting the wood burning oven up to heat (about 900 degrees F) then letting it cool to the 500 degree mark. A lot of work for a few loaves of bread. I could bake a lot more but who would eat it? :-)
netman21 4 months ago
Just got done making these except i made them into bread bowls, I used the egg wash on top and the water on the bottom rack, they came out golden and good. Thanks for this tip.
mysticindian 4 months ago
@mysticindian Yum, sounds good.
netman21 4 months ago
I am now waiting for it to rise ! hahaha I'll tell you how it turns out when its done :P
saaaaasful 4 months ago
@saaaaasful How did it turn out?
netman21 4 months ago
@netman21 it didn't work with me :/ I threw it all! But Its most probably cause I did something wrong.. idk :P
saaaaasful 4 months ago
@saaaaasful Keep trying! Was the dough too wet? Sometimes you can get the loaves to spring up by making the oven hotter at first.
netman21 4 months ago
I love how you throw the water in the oven lol, just put some in a pan for the first half of baking, its alot safer that way. Steam burns suck!
ov3rcl0cked 4 months ago
@ov3rcl0cked Can you tell how I got the steam in my face! I think you advice is good. :-(
netman21 4 months ago
Make a starter man, develop some more complex flavors.
ov3rcl0cked 4 months ago
@ov3rcl0cked I often use a biga for french bread but that means starting the night before.
netman21 4 months ago
@ov3rcl0cked I've gotten lazy in my elder years, so frequently I use a poolish. It's just easier. Stick it in the fridge for a day or two, then make the bread. But, whichever pre-ferment you choose (pate fermente, biga, or poolish) there is no question it makes a fantastic dough.
As I'm watching this vid, I have some rising now (really slowly here in upstate NY)
Yay! Fresh rustic bread for me tonight. The REALLY good stuff. XD
007Moron 4 months ago
THANK YOU. I made this bread tonight. =)
hmmmmm1988 4 months ago 2
I am in Ireland and tryin to work out your temperature!!! You said 400!! but 400 what?? My oven only goes up to 260???
MrMattyboomboom 4 months ago
@MrMattyboomboom Use 200 degrees C for baking!
netman21 4 months ago
@MrMattyboomboom its farenhight not going to be Celsius is it or Kelvin not rocket science
interspecmarine 4 months ago
I have tried to make french bread quite a few times and it always coms out too heavy. This was perfect.
Thank you! I have this at least twice a week now for the past few months
.
BlaireJanes 5 months ago 2
haha the end sounded like you were eating pine corns :P
pghg022 5 months ago 2
About that conserving water idea. There's nothing here that wasn't here before man was created. There is exactly precisely as much water on earth now as there was back when the red woods were acorns (with the exception of what the astronauts left out there). You can use water to watch or feed microbes as it goes by, or you can brush you teeth with it. We concentrate things, it's called pollution. The solution to pollution is dilution. Leave the poor man alone, he's doing you a favor.
FAITHHOPELOVE121 5 months ago
@FAITHHOPELOVE121 Thanks for the support. I once heard from a sanitation engineer who said "heck yeah, run your water, it helps the water treatment plant". Not sure if that is true.
netman21 5 months ago
i don't like your style.
jkrules99 5 months ago
This has been flagged as spam show
he spends a lot of water
morroida9966 5 months ago
No sugar?
wholtone 5 months ago
@wholtone
It depend of the bread, there are MULTIPLE french breads, netman explained only the basic one.
MrStaxxy 5 months ago
@wholtone a pinch to get the yeast going otherwise, no.
netman21 5 months ago
conserve water please. don't let the tap running
maryonfortress 5 months ago
@maryonfortress This is a frequent complaint! I demonstrate my midwest lack of care for water since it is so abundant here. But, I think of this everytime I make bread and have corrected my waste of water!
netman21 5 months ago
Just made the dough. proofing.
ladylad7181 6 months ago
I'm a bread makin freak now. It's crazy, at the store I'm like pfft I can MAKE bread better than that lol you've created a bread monster, I'm learning cheese now. Gotta get those skills up for the end of the world.
sjgraemail2 6 months ago 11
@sjgraemail2 Now you will gain 35 pounds eating bread! As I did. :-(
netman21 5 months ago
@netman21 I see that wedding ring on your finger, that's how you gained 35 pounds, don't blame the bread! =p
sjgraemail2 5 months ago
@sjgraemail2 hmmm, yup that too.
netman21 5 months ago
@sjgraemail2 exactly! so much satisfaction in making your own. i make bread that looks 10x better than anything i can find in a store. where i live, french bread in the store is are just long hamburger bun bread. i'm making half white/half wheat sandwich bread later today.
SistaSledge101 2 months ago
Everyone should know how to make simple bread, and this bread recipe is excellent. Thanks, netman!
sykop8ntballer 6 months ago 2
I made it and love it. thanks
maguas73 6 months ago
Looks genuinely good - I'll give it a try just as you did it.
I am generally a very good cook. For the life of me, whenever I try to make bread it invariably comes out crappy. But I haven't quit trying and will give it a go once again. Wish me luck! :)
1400deadwood 6 months ago
@1400deadwood Good luck! Let us know how it comes out.
netman21 5 months ago
how much water did you use in ml.Please.Thx4sharing ,it looks great..
ralfkhayal 6 months ago
This is a best tutorial video how to make french bagette. It is simple and straight forward.
Thanks you very much for sharing.
ThanhPBC 6 months ago 2
thanks your vid was great , my bread was even better!
fallguy72 6 months ago 2
guys a tool..
jonnpaul1 6 months ago
Hi there - can instant yeast be substituted? Btw, laughed like mad at the end when you so casually produced those lovely loafs - I wanted to leap and proclaim bravo ;)
chertzyb 7 months ago
thank you thank you thank you thank you thank you X1000000000000 i could never make bread until this video! You're quick, simple easy instructions helped and ofcourse having it on video so i could rewind or fastfoward. Thanks so much!
RideLXbindings 7 months ago
Looks yummy :-)
sentakkifinal 7 months ago
I make all kinds of breads but never have made french bread. This was the easiest recipe I have ever made, so inexpensive I figure about $.40 a loaf. My wife said it was the best bread I ever made, I wouldn't got that far but it was really excellent. As I write this there is dough rising for another batch. It is unusually cold here, even for Maine so it is easy to make bread in the oven, when it gets hotter I make it on the low heat side of the charcoal.
Thanks for the recipe,
Barry
OldRelayer 7 months ago 3
10 mins it takes 3-4 hours
pepsi1up 7 months ago
@pepsi1up 10 minutes of work.
RightAboveAverage 7 months ago
Water yeast mixture how much water?
1chicky10 7 months ago
What made you stray from the orginal Julia Child method of bread making with the mulitphe rises? I think hers had three rises, and she had a lot more focus on texture consistency through kneeding. I think you entioned something about a misconception about developing gluten. Would you mind elaborating? :)
quinnrin 7 months ago
@quinnrin Sure. Julia Child, as you say, focuses on the kneading and uses three rises. I basically developed short cuts to make it simpler and less time consuming. My brother and I worked a summer as welders at Bay Shipbuilding in Sturgeon Bay, Wisconsin. We would get up at 10:00 am and start a batch of bread that would be ready to go by the time we headed in to work for our 2 PM shift. By lunch time (5 PM) we would have our sandwiches made on fresh French Bread!
netman21 4 months ago
Fantastic video. Very logical and simple. You're a good teacher.
calskin 8 months ago 2
Why didn't you brush on a thin layer of egg on the loafs before you put them in the oven? My grandma would do that for her bread.
hyperteener 8 months ago
@hyperteener Also what kind of oven do you have? (electric or gas) i have an electric oven and i'm worried that tossing in the water will short circuit it
hyperteener 8 months ago 2
@hyperteener I have a gas oven. I have put water in an electric oven. But best to put an old cookie sheet on the bottom and aim for that because you *could* damage the electrical element. Note that I broke the glass on the oven door throwing water in when the oven was at 500 degrees. Not good.
netman21 4 months ago
@hyperteener
Egg wash is just for coloring.
WarlordMars 8 months ago
@hyperteener I try to keep the process as simple as possible. Brushing with milk, egg white, or butter are all good ideas. The crust gets browner. Sometimes I brush it with egg white and sprinkle it with salt to give it that buttery taste.
netman21 4 months ago
mannn... its almost 8 pm and i now i have to get up and bake myself my own loafs!
katuhstrahfik 8 months ago
Behold The Rising Of The BREAD !!!!!
vibhu007 8 months ago
Thanks so much for this video. Before I had always thought of bread making as a much more involved process, and was using a bread machine. But then I watched this, and decided to try it. My bread came out perfect, and it was so easy! And I like the shape of the loaves so much better this way. ;)
CorneliusSneedley 8 months ago
@Fendz The bread here is soft in the middle. If you want an even softer bread check out my rice bread video. Same recipe, just add a cup of rice that has been boiled until it is mushy.
ITHarvest 8 months ago
can you use normal baking flour instead of bread flour?
roxinadiva14 8 months ago
@roxinadiva14 Absolutely. The bread flour makes for a better texture but regular flour works great.
ITHarvest 8 months ago
@ITHarvest thanks!
roxinadiva14 8 months ago
I've used this recipe several times, and I can't seem to get a good crumb.
sirrealism 8 months ago
THanks for this.. I Even made A video Inspired by your Video sir!!!
GINOFALUS 8 months ago
I have made this many times. Thank you for the EASY way to do it...Love it and my family!!!
renawheat 8 months ago
USE MILK INSTEAD OF WATER TO PROOF YEAST, AND A LITTLE BIT OF SUGAR ALONG WITH SALT, NO YOU ARE SUPPOSED TO KNEAD IT FOR 10 MINUTES MINIMUM, ALSO ADD A HALF OF TEASPOON OF BAKING SODA, TO MAKE IT RISE BETTER AND LAST LONGER..... YOU ADDED TOO MUCH FLOUR WHILE YOU WERE KNEADING THAT IS WHY BREAD CAME OUT HARD....
simpletruths10 8 months ago
@simpletruths10 If you add anything but flour, yeast, water, and salt, you no longer have French Bread.
ITHarvest 8 months ago
Came out OK, but not nearly as beautiful and silky as yours :(
tauwilltriumph 8 months ago
@tauwilltriumph Try it a few more times. You will get the feel of the dough.
ITHarvest 8 months ago
@ITHarvest I tried a new no-knead recipe since then and my bread's now coming out much better.
tauwilltriumph 8 months ago
Comment removed
bowler8 9 months ago
Awesome video, thanks!
FantasticBob7000 9 months ago
Hey netman21, this was the third time I tried it and it worked like a charm. I realised the issue I was having was with the yeast that I was using. it was too old. Instead, I bought the same one you were using and Viola!!!!! lovely bread...once again,thanks milliooiiiiiiiiiiiiiinnn!!!
iwatcher69 9 months ago 6
@iwatcher69 You mean....voila...
westeagle83 6 months ago
@iwatcher69 Also, if you're using tap water to "activate" your yeast (if it needs to) make sure your water doesn't contain a high level of chloramines. Heavily chlorinated water tends to be bad for yeast.
aopdjasldksa 5 months ago
@aopdjasldksa Good point. I usually do not have a problem with store bought yeast and tap water. But for sourdough, or wild yeast, I use bottled water.
netman21 5 months ago
Watched the video - 4 hours later I could cut (and of course eat) my own crunchy French Bread. Thanks. !!!
geekhk 9 months ago 9
See, when a guy does a bread tutorial video, he shows the finished product and in this case, slices through the crust so we can hear the yummy crunch of good bread. When chicks do a bread video, they completely omit that part!
PhantomAct 10 months ago 4
Thank yooooooooooooooouuuuuuuuuuuuuuuuuuuuuu!!!!!!!!!!!!!!!!!!!
ismaelkf 10 months ago 2
do I have to throw in the water into the oven?
miamirider12 10 months ago 3
@miamirider12 no i didnt and it turned out great!!! :0 hope this helped
LiLiLiz2 10 months ago
@LiLiLiz2 thanks!
miamirider12 10 months ago
@miamirider12 you don't have to but it helps. and it's fun!
Vaprogyne 9 months ago
@miamirider12 No. You can spray water with a spray bottle. I actually burned my face in this video! Next time I made bread I shattered the glass in the oven window. So I am re-thinking the wisdom of throwing water in the oven. :-(
ITHarvest 8 months ago
@ITHarvest Thanks. Maybe putting a bowl with water underneath the bread.....Atleast that's what I saw in another video.
miamirider12 8 months ago
HELP; mine haven't been coming out as nicely as others. Are you using bread flower? all I use is unbleached all purpose flower.
damienro776 10 months ago