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How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!


– Hey, chef Billy Parisi here. Thank you so much for stopping
by my YouTube channel. I really appreciate it. But today, you’ve came to the right place, ’cause I’m gonna show you how to make an absolutely delicious, simple
country loaf bread recipe. So be sure to hold on. When it comes to baking, you have to know that
it’s an absolute science. And maybe you’ve even heard
that before from others. I remember hearing it for the
first time in culinary school. And the reason that is, is because exact measurements are needed, or else things just don’t turn out. So the first thing we’re gonna do is measure up some bread
flour, or some 00 flour. It’s actually the same
flour that you would use in making pasta, and
it’s loaded with protein, which makes it nice and stretchy, or really, the gluten is
what’s helping do that, and lots of yummy air pockets, which bread should be loaded with. So what we’re gonna do is
simply transfer that to a bowl after we’ve measured it. And for a little bit of flavor,
a little bit of complexity, and, of course, a gorgeous, outer brown crust shell on our bread, we’re gonna measure out a
little bit of whole wheat flour, and this is exactly the same process that we’re doing with the bread flour. Measure it out to a exact gram amount. And be sure to use a gram scale, because that’s the only way
you can get exact measurements. Don’t use ounces. Don’t use measuring cups or spoons. Use a gram scale. Pour it into that bowl. And then we’re gonna
head over to the sink, and we’re going to temperature
gauge out some water. 98 to 100 should do it. We’re not looking for a quick activation, but more of a long activation. So over a few hours at lower temperatures, much lower than the 110 to
115 that maybe you’re used to is going to help activate
the yeast over time. So just like the flours, we’re going to completely
measure out the weight of our 98 to 100-degree temp water till we get to that perfect amount. And really, we just wanna
pour right into that bowl with the other flours in it. And no need for a wooden
spoon or a spatula. It’s time to get a little dirty, so roll up your sleeves and
get your hands right in there and mix everything. And the reason we do that is so you can feel the dough completely. You can sort of squeeze
it together or fold it. You just wanna make sure there’s
no dry flour in the bowl, and your hands are the only way you’re going to be able
to feel it, obviously. You can see it when you mix with a spoon, but you can actually feel it and make sure it’s incorporated
when you do it by hand. You’re gonna have the
stickiest hands on Earth, so be sure to figure out how
to scrape with the other hand. And next, you want to set
it, the bowl, on a towel. That’s just ’cause the
granite is really cold and you don’t wanna get
it too over temperature. And it’s gonna sit for about 10 minutes before we add in our salt, and sprinkle it over top. And in addition, we’re gonna
sprinkle over our yeast. And you want to fold that over and incorporate all the yeast
and salt as best you can. This is absolutely going
to takes a couple minutes. It’s obviously like a kneading process, but you’re using your hands. And it’s just so incredibly
important to get that yeast and that salt running through
that flour-water mixture. Dip your hands in a little bit of water, so the dough doesn’t stick to you. And really just keep
folding and squeezing. And you could do this sort of pincing or pinching sort of technique
that you see me doing here just to help squeeze everything together and really ingrain that yeast
and that salt into the flour. Like I said, you’re looking
at about four or five minutes of doing this until it’s
completely finished. And once you feel like it’s incorporated, we’re gonna throw a towel over it. And we’re gonna first let it
sit for about 15 to 20 minutes before we come back and we give
it a couple of little folds using our hands. And really, this is just to kind of help move the dough around a little bit. And you’ll see me
stretching out the dough. I mean, look at how great this is. Not to the point where it’s breaking, but just stretching it,
activating that gluten in there. You see the yeast starting to work. And you’re maybe looking at
about a two-minute process. Just sort of keep it at
the bottom of the bowl. And we’re gonna go ahead and
throw another towel on here, and let it sit for another
45 minutes to one hour. We’re not necessarily looking
for it to rise super high, but more just to help activate everything. So just like in the same process before, you wanna stretch out the dough, and fold it over a few times. Do not spend more than two
minutes on this process. You also don’t wanna overwork anything. But stretch it out, fold it over, and when you feel pretty good about it, we’re gonna throw a towel over it. And next, we’re gonna
let it sit for probably an hour and 1/2 to two hours, or until it’s almost tripled in size. We’re gonna set it to the side. We’re gonna sprinkle the
flour on a clean surface. And we’re simply gonna take
the dough out of the bowl. You’ll notice it’ll be a little sticky, but incredibly fluffy and light. You’ve never felt bread like this unless you’ve done this regularly. We’re gonna sprinkle on
a little bit of flour. And then we wanna fold
it over a few times, almost like in thirds as
you see me doing here. I know I’m not doing the best, but the flour is kinda
preventing me doing that. But just fold it over
until you get a nice round. You don’t want to over-knead
this at this stage at all. And sort of just cupping
your hands around it, and bringing them together underneath. You wanna form a round. And you will love this part. It’s almost therapeutic. Obviously, I just keep doing it. It feels so good on my hands. The bread feels amazing. And what we’re gonna do is set
it to the side a little bit. And then we’ve got a banetton, which is going to help proof our bread. I’ve got a circle one. They make oval shapes. And we’re gonna sprinkle it, like I said, with a little bit of flour, and we’re going to place
our dough right in there. And we’re gonna toss a towel over it, and we’re gonna let it proof
for about 45 minutes to a hour. We’re not looking for a crazy raise here, but just to get it up a little bit. Next, we’re gonna add a Dutch oven pot to an incredibly
hot stove at 475 degrees. You wanna do this about 30 minutes before it is time to
start cooking the bread. Once the proofing process is over, your oven is nice and hot, what we wanna do next is simply remove the towel from the bread, and we’re gonna tip it
over right into the pot. Just be careful. You don’t want it to hang
off the sides or anything. And just sort of maybe just smooth it out with your hand a little bit. Make sure it’s in there nice. Place the top right over the pot, and bake it in the oven
at that 475 degrees. You already got a nice, hot pot, so that crust has begin
to form right off the bat, for about 30 minutes. And then you literally just take it out and set it on a rack, or you can leave it the pot if you wanna brown it
a little bit further, and get that crust a little bit browner. I prefer to do it on a
rack for about 30 minutes. And then we’re gonna slice
it up and try it out. Okay, guys, we just finished
our country round loaf. It looks amazing. It smells amazing. I obviously couldn’t help myself. I got in there a little bit earlier. You can see the steam rising. And I mean, look at the light temperature. This is an all-day affair. We started at 9:30. It’s 4:10. You’ve gotta get yourself time. Even in the past when I’ve
made bread, I rush it. I let it sit for like an hour,
let the yeast get in there. It’s not enough time, you guys. It took probably three
hours and 45 minutes. Three hours to rise, 45 minutes to proof. Absolutely use that Dutch oven. It will help brown up your bread. It will keep it nice and moist. You can see the beautiful air pockets just, honestly, already in there. All of this, all of this bread, honestly, looks absolutely phenomenal. Let’s just give it a quick, little taste. (bread crunches) Yeah, it’s good, and you’ll love it. Be sure to sub my channel. Obviously, have a ton
of great videos here. A lot of top-down, a lot of two-camera. Thanks for your follow. I
got a lot of bread to eat. We’ll catch up with you later.

Randall Smitham

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100 COMMENTS

  1. Ella Carson Posted on April 1, 2019 at 5:43 pm

    Why did you not activate the yeast in the water? Does it have something to do with the slow activation time you talked about?

    Reply
  2. Djamel Hamdia Posted on April 4, 2019 at 9:18 am

    Rolling your sleeves is useless when you are wearing bracelets.

    Reply
  3. TheBejbiborn Posted on April 7, 2019 at 7:57 pm

    Love the "I Am Second" wristband <3 Greetings from Poland

    Reply
  4. P Posted on April 9, 2019 at 11:49 pm

    Oh god id love to taste that bread with a spread of delicious butter. I have never made bread but I would love to try. I think I need a few gadgets first…

    Reply
  5. P Posted on April 9, 2019 at 11:51 pm

    Please send me some to try … I'm starving for this.

    Reply
  6. Richard Hoogstad Posted on April 10, 2019 at 4:20 pm

    I see two method of adding the dry yeast, one is to add the yeast in warm water to make it active and the other is to add it dry to the dough. I wonder if you want a slower rise, would adding the yeast to the dough be more suitable for a slow rise to prevent overproofing? Looks great btw, still prefer sourdough over dry yeast bread for the flavour

    Reply
  7. Cherie Grishin Posted on April 14, 2019 at 10:57 pm

    what is this weighing technique? talk about making as many dirty dishes as possible… ?

    Reply
  8. Eleanor Posted on April 17, 2019 at 11:14 am

    Could I not use a Dutch oven or a pot?

    Reply
  9. Cyndi Moring Posted on April 20, 2019 at 9:11 pm

    Can't use this recipe. I know ounces, not grams.

    Reply
  10. Sebastian Chonchera Posted on April 20, 2019 at 9:50 pm

    I'm using the same technique to make my bread but I if you want to prolong the life of your duch oven then preheat with the lid off and lightly oil or wet the pot

    Reply
  11. Sarah Harmon Posted on April 21, 2019 at 1:04 am

    Some of the best bread I’ve ever tasted!!!!!!

    Reply
  12. mike p Posted on April 22, 2019 at 5:52 pm

    what size dutch oven is that please?

    Reply
  13. Nibin Rehman Posted on April 23, 2019 at 7:19 am

    Mate, if we want to choco chips, when or in which step should we add mix with the dough ?

    Reply
  14. Boo Bella Posted on April 25, 2019 at 4:15 am

    Not enough monotone

    Reply
  15. Dean Posted on April 25, 2019 at 11:36 am

    what kind of yeast are you using?

    Reply
  16. Oobleck Ogg Posted on April 30, 2019 at 7:23 pm

    Why not activate the yeast with the water first?

    Reply
  17. David Thomas Posted on May 1, 2019 at 1:50 am

    I'm sure this turned out well, but I don't see why you don't (as I do successfully) add salt and yeast in a dry mix with the flour, then add water. I also would never use heated water, but then I ferment for 18+ hours. More than one way to skin a cat….

    Reply
  18. ToastImburrato Posted on May 3, 2019 at 9:10 pm

    Do you mean water at 100 fahrenheit? Or celsius?

    Reply
  19. refilwe palesa Chilisa Posted on May 7, 2019 at 12:51 pm

    Can I use pink salt instead?

    Reply
  20. Dave B Posted on May 7, 2019 at 2:15 pm

    I looked through the history of questions for the size dutch oven and one answer says 4 qt another says 8 qt. What size is used in the video? Thanks

    Reply
  21. ImForgivenToo Posted on May 9, 2019 at 4:13 pm

    great video…no loud music….well explained…I will try this bread…thanks for posting !

    Reply
  22. 84sanderos Posted on May 12, 2019 at 5:44 pm

    Why would you kneed bread with your ring and your watch on your hand?

    Reply
  23. Ben Capps Posted on May 13, 2019 at 12:33 am

    Well I have lots of cooking experience I have never really baked much so thought I would give it another try after taking a break for quite a while tried following this recipe exactly and ended up adding something like 80 – 120 grams more flour way too much water

    Reply
  24. Paelorian Posted on May 13, 2019 at 6:42 pm

    No shots of the interior of the bread! What are you hiding, chef? But if you slow down the video, you can catch a glimpse (like a single blurry frame) at 7:24. Looks decent, maybe a little bit dense, but we call that "rustic" and this is a part whole-wheat bread. Shouldn't hide it. It's relatively easy to make an appealing exterior, but the real art is inside the crust. If we're going to judge the bread visually, the inside is more revealing than the outside. Personally I find this recipe a little too fussy for myself and not a standout among similar breads, but the proof is really in the taste. Looks like it's still a work in progress, though. It might really be something after two more years of recipe development. Maybe a higher rise, fewer steps, and perhaps a switch to cheaper and much more available bread flour since I don't think a simple Dutch oven bread like this needs the imported 00 flour. I have it because I make pizza, and they're very similar flours, but usually a recipe like this would developed more along the lines of King Arthur bread flour rather than Caputo 00. I'm going to pass on adding undissolved yeast and salt to already mixed dough and buying that fancy little basket unless it's convincingly explained to me why I need to do extra work. This recipe can be simplified. Judging by the shape of the finished loaf and the glimpse of the interior I'd say some experimentation could definitely world a superior rise and a nicer crumb. I'm surprised the top wasn't scored. Use a knife, razor, or as this guy definitely would, a lame (which is the specialty bread scoring tool bakeries use just for this task). Done correctly, scoring allows for more rising. Otherwise the top sets hard. If it's scored, the bread can continue to rise and push itself up.

    My intuition is that this recipe was shared prematurely as the baker does not have that much experience. It can be improved and needs some tinkering, but I'm sure it's a nice slice of bread. Good ingredients and tools and I sense enthusiasm. I would eat your bread, but I'm not convinced to make it.

    Reply
  25. SioM Posted on May 13, 2019 at 10:27 pm

    Careful with using warm water from the tap- warm water typically comes from a different source, it’s not designed for drinking. Use a kettle to top up your cold water to bring it to temp, much safer.

    Reply
  26. Das Dovian Posted on May 16, 2019 at 3:38 pm

    There's so many measurements it's so nice. My mom and grandma just eyeball it and toss it in. I can't get a straight recipe out of them.

    Reply
  27. Brecht Fourneau Posted on May 17, 2019 at 5:25 am

    I thought salt killed yeast when you add it like that?

    Reply
  28. Lafayette Smyre Posted on May 17, 2019 at 7:59 am

    The most important part of these how to bake bread videos is the finished product. Show the crumb! I mean show a close up of the air pockets. Viewers cannot smell or taste it, but we can see it.

    Reply
  29. Ken Dolinh Posted on May 19, 2019 at 7:26 am

    Why not add the salt and yeast to the flour mixture before adding the water to the dry ingredients?

    Reply
  30. David Clark Posted on May 19, 2019 at 8:01 am

    I got everything ready for two loaves but started way too late. About midnight I placed both in bannetons, covered and set in my fridge. Seven hours later I pulled them and baked both in a Lodge pot. Fantastic!

    Reply
  31. Blake H Posted on May 22, 2019 at 12:02 am

    How many quarts is the Dutch oven you used?

    Reply
  32. Kamichi Kora Posted on May 22, 2019 at 11:34 pm

    Great content

    Reply
  33. erik stein Posted on May 25, 2019 at 8:46 am

    FFS, its a soyboi who is afraid of upsetting the dough.

    Reply
  34. charlotteisaplant Posted on May 30, 2019 at 10:06 pm

    This looks amazing! I’d love to start making my own bread instead of storebought but it’s a little more expensive:/

    Reply
  35. tank dragon Posted on June 1, 2019 at 3:12 am

    My oven's maximum temperature is only 230 degrees Celsius, how long should I bake the bread?

    Reply
  36. Charlie Posted on June 2, 2019 at 12:03 am

    I made this bread today! Turned out tastey. My crust was super leathery and tough, no crunch to be had, but otherwise I think I did it right. I look forward to trying it again and thank you for making this so accessible!

    Reply
  37. krystel Mcpeake Posted on June 2, 2019 at 11:09 pm

    I tried this bread and cooked it for 45 mins lol, and the inside was still kind of wet. But i didnt let it rest before i cut into it. do you think it because i didnt wait 30min? 🤔

    Reply
  38. Daniel Shires Posted on June 2, 2019 at 11:29 pm

    Made my first proper loaf of bread thanks to you video, ace!

    Reply
  39. Blank Publications Posted on June 3, 2019 at 3:16 am

    Why would you ever need a bread maker, when you’ve got the baker, right there!

    Reply
  40. Nikolas lima Posted on June 4, 2019 at 2:49 am

    Just made this, absolutely amazing. I would have baked mine for 5 minutes longer, besides that, incredible. Thank you very much.

    Reply
  41. 시은 Posted on June 6, 2019 at 7:06 am

    i’ve been watching and reading bread recipes all day and this is definitely the most elitist one i’ve seen yet. not bad, like at all, but my clumsy distracted ass is too inexperienced for these thoughts… the aesthetics do work for me though. anyways! good job!

    Reply
  42. Aladin Visuals Posted on June 11, 2019 at 5:36 pm

    i summon thee, recipe comment appear !

    Reply
  43. Kyle Vogel Posted on June 15, 2019 at 2:38 am

    Chef, does using a larger Dutch oven lead to light colored outer crust? Also, I followed the measurements exactly and it was super sticky and I felt like I needed to add more 00 four.

    Reply
  44. Celine Gildfind Posted on June 15, 2019 at 3:59 am

    I tried this recipe yesterday. The texture of crumb is for somehow gummy, chewy and rubbery. I’m trying to find out why. My dough looks a bit wetter than the video. Is it because the water ratio is a bit much for the flour I use? How much should I reduce? Or is it because my bread was under baked? Temperature was too low or not cooked long enough? Every oven is different.

    Reply
  45. Adrian Raileanu Posted on June 17, 2019 at 7:19 pm

    hey Billy i have a questions for you for the water temp 98 100 degree celsius ? its almost at the boiling point. is that correct ?

    Reply
  46. Paul Griffin Posted on June 20, 2019 at 7:53 am

    Billy, many thanks for a great video. I have been making bread for about 10 years and have clearly been rushing things too much and perhaps using too much yeast. Your loaf looked amazing. Can I just confirm one thing. The temperature you suggest for the water I'm guessing that's in Fahrenheit and not Celsius.

    Reply
  47. Madhavi Singamsetty Posted on June 20, 2019 at 11:16 pm

    Hi, I just made the bread, but top crust became soft once it cool down. What can I do make it stay crispy. Taste great.

    Reply
  48. Marc Gaspard Posted on June 23, 2019 at 6:43 am

    Hi Chef … baked it… and was fantastic and tasty. One small problem for me though was the air pockets were relatively less. Probably it was because of the room temperature that the yeast did not grow well… should I leave it for additional time ? Great taste and great recipe

    Reply
  49. Eduardo Squidwardo Posted on June 23, 2019 at 5:12 pm

    easily the best recipe i've followed, thanks!

    Reply
  50. gilad bushari Posted on June 24, 2019 at 1:35 pm

    thanks for the recipe. I dont understand how your daugh not so wet and sticky as you use 80% hydration. After you finished the autolysis process the dough looked so dry. mine was sticky and wet all the way/

    Reply
  51. FreeEditor Posted on June 25, 2019 at 12:31 am

    "Roll up your sleeves"
    Sleeves are not rolled up, the OGs are too cool

    Reply
  52. Steven Green Posted on June 25, 2019 at 6:52 pm

    Why throw the yeast in the dough instead of activating it first? Beginners question i know. But i see that as extra effort.

    Reply
  53. drexldog Posted on June 25, 2019 at 7:04 pm

    Why not add the yeast and salt to the flour before the water? Sorry if that's been asked already.
    Looks good regardless. Will definitely be trying this recipe

    Reply
  54. Tom tome Posted on June 25, 2019 at 9:53 pm

    Thank you for the recipe I'm only 13 and I have been baking bread for the past 5 years I started with a inside oven and made a earthan oven about a year and a half ago thanks again and I'm going to try this recipe good bless you.

    Reply
  55. ardi sulaiman Posted on June 26, 2019 at 5:56 am

    unbelievable , you again !

    Reply
  56. Marla Piadosa Posted on July 1, 2019 at 4:21 am

    3 grams of yeast , how many TSP?

    Reply
  57. Jane Kailey Posted on July 1, 2019 at 11:03 pm

    If it's "bread", THEN JUST EAT IT. It looks like DOUGH to me. Isn't the whole point of this to BAKE THE BREAD??

    Reply
  58. Jay Cooper Posted on July 3, 2019 at 3:59 am

    Why would you not just put the yeast and salt into the flour when you first mix it? Also mixing the salt and yeast together will create pockets of super salty water and kill the yeast via osmosis while you knead it in. You should hydrate the yeast, then add the flour, then salt, surely.

    Reply
  59. Karolina S Posted on July 3, 2019 at 10:29 pm

    Just used ur recipe to make my first loaf of bread ever! Came out wonderful, thank you!

    Reply
  60. Shayna Neal Posted on July 12, 2019 at 3:04 pm

    if i have those packs of active dry yeast do i have to “activate it” for this video or sprinkle it in dry?

    Reply
  61. Jean Louis Official Posted on July 14, 2019 at 8:25 pm

    This is a good tutorial, i just uploaded a european way of making buns, go check it out!

    Reply
  62. Epetra Posted on July 16, 2019 at 3:24 am

    I'm worried about using salt,I think the last time I tried making bread, it came out noticeably salty which isn't really conducive to bread for me.

    Reply
  63. Breanne Gobeil Posted on July 17, 2019 at 1:10 am

    Is there anyway to mesure the Ingredients using cups/tbsp/tsp instead of using a scale?

    Reply
  64. faisal alshimmary Posted on July 18, 2019 at 4:30 am

    If you can write to the ingredients bread now please while I try to make it from the brown flour, while I have diabetes and brown bread is good to be immunized you

    Reply
  65. Crazy World Posted on July 19, 2019 at 1:52 pm

    my goodness that's almost 800g of flour. that's about twice what i usually use. why is there so much flour? And why you not know some basics like dip your hands in warm water and the dough doesn't stick.

    Reply
  66. Daniel Chan Posted on July 21, 2019 at 8:52 pm

    That seems a lot of water.. what's the percentage ratio? It usually is 70%?

    Reply
  67. iBuzzinga Posted on July 22, 2019 at 6:52 am

    Don't let your yeast get in direct contact with the salt!

    Reply
  68. Helge Erik Storheim Posted on July 22, 2019 at 5:12 pm

    A chef who uses hot water from the tap when preparing food?

    https://denverwatertap.org/2017/12/13/psa-dont-drink-cook-hot-water-tap/

    https://vancouversun.com/news/staff-blogs/why-you-shouldnt-use-hot-tap-water-for-drinking-or-cooking

    https://www.nytimes.com/2008/01/29/health/29real.html

    Reply
  69. Paul Wallace Posted on July 22, 2019 at 10:12 pm

    You measure your ingredients in Grammes– European weight, then you measure your liquids in something….. 98-100 what?

    Reply
  70. Hogtaffy Posted on July 23, 2019 at 7:43 pm

    Great recipe, lovely looking bread. A question :- why not add salt and yeast to flour when it's dry? Wouldn't it be better mixed in that way.

    Reply
  71. Giovani Altelino Posted on July 24, 2019 at 2:47 am

    Hello new chosen one.

    Reply
  72. nilsuthor Posted on July 24, 2019 at 5:28 pm

    Really, I looked at the thumbnail to this video and saw a brown tree full of branches over a white background.

    Reply
  73. pat welch Posted on July 25, 2019 at 12:35 am

    STOP forcing your European measurement crap on Americans, we don't want it !!!

    Reply
  74. RuRu Scarlett Posted on July 25, 2019 at 6:49 am

    It's really a good recipe, but why put yeast and salt together? salt might damage yeast

    Reply
  75. Scott Quinn Posted on July 25, 2019 at 12:09 pm

    Hi Billy, wonderful video! As someone currently without a dutch oven but a strong desire to make this ASAP, do you reckon a large stock pot with a tight aluminum foil lid would be an adequate substitute?

    Reply
  76. Chef Hasti Posted on July 26, 2019 at 6:17 am

    Your voice is so captivating !

    Reply
  77. Leslie Rodriguez Posted on July 26, 2019 at 6:19 am

    Like 5 hours later, I was finally able to taste this bread and OMG it's absolutely amazing! Thanks for the recipe!

    Reply
  78. Valerie E Posted on July 26, 2019 at 5:27 pm

    Tastes incredible. Crunchy crust, flavorful, awesome. going back for a second slice.

    Reply
  79. ZX10R ZX10R Posted on July 28, 2019 at 7:57 am

    can we use regular bread flour?

    Reply
  80. Jin Stpns Posted on August 1, 2019 at 11:13 pm

    Love your videos! Thank you for sharing awesome recipes.. ♡
    I have a question! Why do you put yeast and salt after mix flour and water? Normally I put yeast and salt in the water first and mix flour.. is there any reason? Just super curious!
    Thanks again! 🙂 ♡

    Reply
  81. Francisco Mora Posted on August 2, 2019 at 5:46 pm

    if someone needs it, I found the basket for the dough at a good price 😀 Thanks for the delicious recipies!!

    https://www.amazon.com/Proofing-Basket-Bakers-Professional-Natural/dp/B07PHM4W92/ref=sr_1_121?__mk_en_US=ÅMÅŽÕÑ&crid=2Y63Z13AMGWLS&keywords=banneton+proofing+basket&qidsd=================================================# 8-121

    Reply
  82. Rose1994FL Posted on August 6, 2019 at 1:11 pm

    Can you make semolina bread with recipe. My mom has been asking me and can't find a recipe thats as good as your bread. Thank you

    Reply
  83. Tomás Posted on August 6, 2019 at 7:50 pm

    Do you think you could make this with a sourdough starter instead of yeast? Great video btw! I’m gonna try this out soon, hope it turns out great !

    Reply
  84. Geogina Sia Posted on August 9, 2019 at 10:32 am

    Made the bread today and it turned out awesome. Thin crust and soft on the inside. Thank you so much for the clear video.

    Reply
  85. IMPORTANT INFORMATION Posted on August 9, 2019 at 3:26 pm

    Looks piece of cheap french cheese cloth.

    Reply
  86. Bair Bair Posted on August 11, 2019 at 4:17 am

    Made bread for the first time using this recipe and it was successful. Lots of holes in the bread which I like. I also added 1/2 a teaspoon of baking powder because someone at target told me it would give the bread holes. Not sure if that’s true but it worked. Thank you!

    Reply
  87. Laura Gose Posted on August 11, 2019 at 4:33 am

    Hello! Would it be possible to make the bread with all-purpose flour to replace Flour 00? I am not living in the U.S and I'm not sure I'd be able to find this flour where I live. Thank you for your video 🙂

    Reply
  88. tereza sokol Posted on August 14, 2019 at 8:05 pm

    Thanks for the video! Is that instant yeast you used?

    Reply
  89. Finbarr O'Connor Posted on August 15, 2019 at 5:09 pm

    Always seperate your salt&yeast.

    Yeast no likey salt

    Reply
  90. Judy Brezina Posted on August 15, 2019 at 7:40 pm

    No honey. Its not an exact science. Thats in a lab. I bake in a kitchen. Without a scale. I use cups and teaspoons. At 72 Ive been doing this a long long time. I rarely measure and it turns out so good every time. Folding for two minutes is too long. No added flour on either the surface nor the bread. You make something fun a chore. No one likes chores.

    Reply
  91. Sara Hamo Posted on August 19, 2019 at 3:43 pm

    Hello. Is it better to let the dough rest in the fridge all night

    Reply
  92. El Jefe Posted on August 20, 2019 at 1:04 pm

    Salt kills yeast on direct contact, try dissolving the salt in the water then do the rest

    Reply
  93. Dan Posted on August 20, 2019 at 2:44 pm

    Very well done Billy. I have access to fresh bakers Yeast. Have you ever used it in making your bread?

    Reply
  94. Anthony Parisi Posted on August 20, 2019 at 4:07 pm

    how’d I get from bread videos to more bread videos but with a baker that has the same last name as me

    Reply
  95. jennyfl123 Posted on August 21, 2019 at 10:48 am

    wow!!! great idea… thanks for sharing!! I was looking for an excellent option like this to make a homemade artisan bread!! THANK YOU!! YOU ARE THE BEST!!!

    Reply
  96. thatcrazygracie 123 Posted on August 22, 2019 at 2:21 am

    Uhh I only got all purpose flower

    Reply
  97. malpaul Posted on August 26, 2019 at 9:12 pm

    Slowly pouring water from a height like that would cool it down quite a bit. So, do you start off with water that's hotter than 98 to 100 deg or is it already adjusted?

    Reply
  98. Keyser Soze Posted on August 28, 2019 at 1:09 am

    This looks decent, but what I was looking for was a good old fashioned dill dough.

    Reply
  99. J G Posted on August 28, 2019 at 2:31 pm

    99% of People don’t have a dutch oven

    Reply
  100. Kim Cruz Posted on September 1, 2019 at 2:16 pm

    Hi what oven do you prefer? Gas or electric? I find it hard to choose which one to get. 🙂 wanna make this bread soon!

    Reply
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