I was a little hesitant as it was my first time making bread, but this was very easy. I used all-purpose flour and it worked out!
Ten outta Ten, Delicious!
Thanks, chef John from food wishes dot com
I was a little hesitant as it was my first time making bread, but this was very easy. I used all-purpose flour and it worked out!
Ten outta Ten, Delicious!
Thanks, chef John from food wishes dot com
I made this bread twice so far. First time it went exactly according to the recipe but second time after first rise dough was very wet, it felt almost like liquid so I had to use A LOT of flour, much more than the first time to make it more workable but in the end it was fine and it turned out beautifully.
I ended up making 2 loaves out of this recipe because I put too much liquid in - it came out real thin but my husband LOVED, LOVED, LOVED it!!!
This is a keeper recipe and I will make it again for sure!
Thank you for your wonderful easy breezy recipes!
They are appreciated!
Only bread I`ve ever baked before must have been back in the 90`s, like in the schoolkitchen. I followed the recipe after watching the always excellent Chef John video of it, ended up baking it in a preheated dutch oven. Heavenly crust and bread! My family thought so too, so now I`m making the fifth one in less than ten days. My toddler used to spit out bread and just eat the cold-cuts, bu this bread he eats happily. Thanks a bunch for this recipe!
I made it at 8400' altitude & it came out amazing!! I've never made this kind of bread before & only followed a few minor adjustments that I followed off the King Arthur's high altitude baking site..https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Thank you, Chef John! I use tons of your recipes & have yet to find a disappointing dish!
I already wrote a review, but after reading about some of the trouble people were having I thought I might be able to help. I have had a really soupy dough after waiting 18+ hours and this is what has helped for me: use a little more flour on your surface than Chef John did, also, use a bench scraper or spatula. I learned this tip from watching another person make sticky bread. Using a bench scraper allows you to manipulate the dough without even touching it. You can lift up the dough with it and sprinkle some more flour underneath without making a horrible mess. I've probably added up to another cup of flour doing this, but I'm not doing any kneading. When I get to the point where I think I'm ready to transfer it on to the silicon, I put it in a 10 inch silicon cake pan. This way it doesn't spread out so much. You actually end up getting a highter loaf. You are going to be able to see that it was done in a pan with sides, but it does brown nicely on the bottom and more importantly you get wonderful bread!
Chef John,
Every night before we go to bed my 6 years old daughter and I just pick one of your videos, watching it (sometimes she fall asleep durring). And making your recipes a few days later.
I must say - we learned a lot and still learning.
My 6 years old made it to the exact - and came out PERFECT!
Thank you! :)
Stay healthy and safe.
Following the directions I wound up with a sticky mess. No amount of additional flour gives me a dough I can shape. What is a good room temperature for the dough to rise? For me it was about 65 degrees. Too cold?
I have made this a couple of times. Turned out great each time and uses very little yeast. I think that it took me about 10 minutes of actual work with a lot of waiting (mix, 18 hour proof, fold, shape, 2 hour proof/rest, bake 20-30 minutes depending on shape). So good, cheap, and easy, but you have to plan ahead. This and an Irish soda bread are my go to recipes depending on how much time I have.
