I have just tried your technique and I am amazed that it works so well. The bread was more like the bread that can be bought in France (and I spend quite a bit of time there) than any 'French bread' that I have ever managed to buy at home in England.
Just one thing, don't you have any scales in the USA?
Hi There, I just made my second batch of dough. This time I did not cheat and let the dough sit in the fridge for more than a few hours. The problem is that I had the dough in a bowl covered with a cloth, but I didn't get to the dough yesterday and it sat in the fridge for two full days. The top of the dough is dry and almost crusty to the tough, but the inside is nice and moist still. Should I use this dough or start a new batch? I just don't know what to do with the fact that it's all dried up
I have been baking bread for years. This is soooo easy!!! I added 5 Tbsp. raisins and 1 1/2 teaspoons of chopped up rosemary (dry) to the water yeast and salt mixture. Then added my flour. When I baked it, it tuned out almost as good as Clarke's bakery's Rosemary Raisin bread in London! Thanks so much for the video. You have taken the work out making home made bread! And, it tastes even better than my old way of making bread!!
Hi...this is amazing! I have been having an absolute blast baking your bread. I can't believe how beautiful it looks...like a work of art and how great it tastes! All of my life I have wanted to master the art of the crusty breads and rolls and this is the first time I have had any success, even though I bake many other kinds of yeast rolls and bread. I am ecstatic! Thank you!
This method looks easy but baking bread every day uses a lot of energy. To save energy bake at least three loaves at one time then freeze the baked bread. Take out a loaf from the freezer every day or so.
@MeAndMother2 I agree with you about the energy. I tried this method recently and is good if you bake bread more than once a week and bake a 1.5 - 2 lb loaf and have dough left for a pizza. I make larger loaves and freeze part of it. I also find it hard taking up room in the fridge to store the dough that we don't have. I sort of combined this method and Lahey's method, and do use a dutch oven to bake.
I have just tried your technique and I am amazed that it works so well. The bread was more like the bread that can be bought in France (and I spend quite a bit of time there) than any 'French bread' that I have ever managed to buy at home in England.
Just one thing, don't you have any scales in the USA?
I shall have to try and find your books.
wambembalubu 2 weeks ago
Hi There, I just made my second batch of dough. This time I did not cheat and let the dough sit in the fridge for more than a few hours. The problem is that I had the dough in a bowl covered with a cloth, but I didn't get to the dough yesterday and it sat in the fridge for two full days. The top of the dough is dry and almost crusty to the tough, but the inside is nice and moist still. Should I use this dough or start a new batch? I just don't know what to do with the fact that it's all dried up
witekwo 3 weeks ago
Can anyone tell me if i can use regular salt instead of kosher?
kauxkaux 1 month ago
@kauxkaux Yes you can.
6thOfAprilEgypt 3 weeks ago
I have been baking bread for years. This is soooo easy!!! I added 5 Tbsp. raisins and 1 1/2 teaspoons of chopped up rosemary (dry) to the water yeast and salt mixture. Then added my flour. When I baked it, it tuned out almost as good as Clarke's bakery's Rosemary Raisin bread in London! Thanks so much for the video. You have taken the work out making home made bread! And, it tastes even better than my old way of making bread!!
mysambamusic 1 month ago
@mysambamusic Oh...what a tasty idea!
tukkeeprepper 1 month ago
Hi...this is amazing! I have been having an absolute blast baking your bread. I can't believe how beautiful it looks...like a work of art and how great it tastes! All of my life I have wanted to master the art of the crusty breads and rolls and this is the first time I have had any success, even though I bake many other kinds of yeast rolls and bread. I am ecstatic! Thank you!
9999jason99999 1 month ago
No part of this takes five minutes
bbowdenpdx 1 month ago
This method looks easy but baking bread every day uses a lot of energy. To save energy bake at least three loaves at one time then freeze the baked bread. Take out a loaf from the freezer every day or so.
MeAndMother2 4 months ago
@MeAndMother2 I agree with you about the energy. I tried this method recently and is good if you bake bread more than once a week and bake a 1.5 - 2 lb loaf and have dough left for a pizza. I make larger loaves and freeze part of it. I also find it hard taking up room in the fridge to store the dough that we don't have. I sort of combined this method and Lahey's method, and do use a dutch oven to bake.
pucrob 2 months ago