alright well when i ... By: khatmod7. on 20 Nov 08, 20:58:19 alright well when i use this recipe the pizza turns out fine theres just one thing that goes wrong my crush does not rise at all. looks nothing like yours? what am i doing wrong?
How come you dont ... By: geezermeezer. on 19 Nov 08, 00:58:17 How come you dont use yeast with self raising flour? i thought the more yeast the better and it'll rise up better too.
I did it another time and this time i added alot of water and as a result i got sticky gooey dough and so i kept adding more flour afterwards until it became less sticky. Still didnt taste all that great.
Do you reckon we need bread flour mix in it as well in order to make it taste better?
shouldn't use ... By: NotYetSchizophrenic. on 18 Nov 08, 23:25:10 shouldn't use self-raising flour with yeast...
and you don't want it to proof too long (i.e. rise too much) as the dough will turn out too dry when you bake it.
ha that's an ... By: Mon7que. on 13 Nov 08, 02:19:50 ha that's an awesome ending.
good video, didn't realize that you could go into so much detail on pizza dough! for now, i will stick with a simple pizza dough, but when i want to get creative i will come back to this.
thanks! :)
i can never perfect ... By: geezermeezer. on 04 Nov 08, 00:22:05 i can never perfect a pizza, i've tried it over and over and over again and i still cant seem to get it right. What is wrong with me? i can cook fried rice, bbq pork ribs, italian creamy pasta, nice salads, soup, etc but i can never make a proper pizza. Like once i place all the toppings on the pizza before going into the oven, it looks very nice and even. But the result isnt all that great. :(
i tore a third of ... By: geezermeezer. on 04 Nov 08, 00:15:32 i tore a third of the dough as it had triple in size and flatten it, it was rather elastic. Should i have put more water in it? as i saw from your one, it just rolled flat without curling back, so i can only assume i did something wrong. :(
I think i may have not used enough dough for the pizza to begin with because after it was cooked the dough didnt seem to rise much as it was very very thin :D LOL
I was disappointed, the topping didnt taste all that good either, but i did use nice toppings
Hi again
i have ... By: geezermeezer. on 03 Nov 08, 20:25:30 Hi again
i have bought the ingredients for this pizza dough and i have already prepared the dough and now its sitting outside for like several hours now (like 7-8 hours overnight) and it should be perfect to make this afternoon.
I bought:
- Self raising flour (Australians call it that over here)
- bread mix
- instant yeast
already have oil and salt
It has almost tripled in size which is even better, more to make HAHA
I shall let you know if it turns out well or not. wish me luck =D
This is really ... By: XSk8guyX. on 31 Oct 08, 13:58:38 This is really easy.I gonna make one at home.
I don't know a lot ... By: breadtopia. on 31 Oct 08, 11:11:16 I don't know a lot about it.
Did I use all purpose flour? I suppose I did but I usually use bread flour just because that's what I usually have on hand.
I never use self rising flour for anything so I don't know how it would work.
so how do you know ... By: geezermeezer. on 31 Oct 08, 03:40:22 so how do you know alot about making pizza?
like are you a chef or pizza chef?
you used "all ... By: geezermeezer. on 31 Oct 08, 03:34:33 you used "all purpose bread flour", would it work the same if you just used plain self raising flour without the bread mix ?
Good question. The ... By: breadtopia. on 31 Oct 08, 03:32:00 Good question. The sugar would give the yeast an added kick, but the carbs in the flour is all it really needs.
HAHAHA =D
i didnt ... By: geezermeezer. on 31 Oct 08, 03:29:14 HAHAHA =D
i didnt say anyone was fat, but then again how old is this video XD AHAHA jk, i was just saying that it looks fatning thats all. I understand all that, ppl do sometimes eat too much especially around Christmas, so sometimes they let loose and just spoil themselves rotten with pizzas, fried food, etc and its hard to lose the weight.
I do however like your pizza dough and how it rised all puffy. How come you didnt add sugar, i thought sugar was the yeast's food?
If it's fattening, ... By: breadtopia. on 31 Oct 08, 03:04:00 If it's fattening, then why am I not fat?
I don't think people get fat because they consume foods with fat in them, but because they eat way too much fat for the amount of exercise they get and because the quality of food is crap. Using quality organic ingredients and nothing artificial makes food more easily digestible and the nutrients more accessable. No genetically modified frankenfoods. No empty calories.
to be honest with ... By: geezermeezer. on 31 Oct 08, 02:47:09 to be honest with you, your pizza seems fatning even though you hardly put anything on it. You added oil to the dough when mixing ingredients, then you sprayed oil in the bowl so the dough wont stick, then you sprayed oil on the pizza before you spread sauce all over it. YIKES!!!! not too mention the Cheese.
why didnt you save ... By: geezermeezer. on 30 Oct 08, 15:06:18 why didnt you save me a slice, ay?
greedy pizza maker xD hehe
not so much By: breadtopia. on 29 Oct 08, 00:23:06 not so much
I have dough ... By: BLuEsHayZee. on 29 Oct 08, 00:18:30 I have dough handling expirence, since I work for a pizza place, I make it everyday, so I feed a city on the day to day basis, however when I saw your dough compared to my home made dough, yours looks great, does wheat flour actually add a good taste?
check out "pizza ... By: Wickedcompanyguy. on 26 Oct 08, 11:04:50 check out "pizza accident" =O
i have been trying ... By: southernman517. on 26 Oct 08, 00:21:00 i have been trying to find a easy good recipe for pizza dough. i did this and it came out amazing. i made about six cause i had company. and every one loved it. including me i just couldn't believe how good it came out.
If I cook it ... By: PlusSumGame. on 25 Oct 08, 04:01:54 If I cook it calzone I'll tend to overload on the toppings (or filling) and I'm not sure if it will cook all the way through. The general concencus seems to be the hotter the oven the better, so I'm wondering if that'll be the case for calzone? I think as long as the dough comes out alright though, I'll learn by trial and error.
Sure. Should work ... By: breadtopia. on 24 Oct 08, 11:58:33 Sure. Should work great for calzone.
Great recipie, ... By: PlusSumGame. on 24 Oct 08, 03:26:08 Great recipie, especially for me as I prefer instant ingredients. I think I could save a lot of money if I started making my own pizzas. I don't have an oven stone, so I'd wrap some tin foil around the oven rack. I thought about using passata for the tomato base, but I'm not sure if that would be too runny. I'd also like to try that dough for calzone, but I'm not sure it would work, would it?
Thanks, I was ... By: worldoftom. on 23 Oct 08, 21:36:33 Thanks, I was wondering about that. I will try this recipe exactly as you specified, there are so many dough recipes out there and all are different!
The yeast feed on ... By: breadtopia. on 22 Oct 08, 20:39:29 The yeast feed on the starch in the flour and instant yeast doesn't need to be activated.
thanks so much for ... By: 9tforce. on 20 Oct 08, 17:02:33 thanks so much for sharing your recipe and the baking tech, I've started to make my own N.K.Bread for 2-month and we really enjoy them, but often my NKB stick the pot, could you pls help me to fix this pro.? (PS: I've tried the drier doughs and wetter doughs but they don't help prevent the sticking)
Unfortunatley my ... By: 2882890. on 20 Sep 08, 21:27:12 Unfortunatley my comments aren't appearing under the comment I reply to, I don't know why. Its always happened to me! This is in relation to comments I left on page 4 (I think) about my mixture being too sloppy to handle and someone asked about what my protein level in the flour was (it's about 11.6g per 100g).
The other thing ... By: 2882890. on 20 Sep 08, 21:24:00 The other thing that might be significant is I use a Pyrex bowl (high heat resistant glass bowl) to cook the bread in as opposed to a cast iron pot. I'm just replying to a comment I left a while ago about my mix being too sloppy to handle even though I used more flour than everyone else. Remember: Odlums!
thanks for sharing ... By: cookingtheeasyway. on 16 Sep 08, 13:22:23 thanks for sharing your recipe...i love it. i am baking my bread in half an hour, i hope it comes out as good as yours!
can the ny times ... By: keg265. on 09 Sep 08, 15:17:01 can the ny times recipe be doubled to make 2 loaves at a time?
You mean in the 3 ... By: keg265. on 06 Sep 08, 21:08:49 You mean in the 3 cups flour, you sub 1 1/2 c within the 3 cups?
You can just follow ... By: breadtopia. on 06 Sep 08, 03:41:12 You can just follow the same recipe but use a cup to 1 1/2 cups of whole wheat flour. Most people find this particular recipe doesn't work that well with all whole wheat.
You can try ... By: breadtopia. on 06 Sep 08, 03:39:39 You can try lowering the temp 25 degrees or so and see if that helps. Some people who have had this problem find it helps to raise the rack you're baking on if there's room to do that. You might also try placing your baking vessel directly on a cookie sheet to insulate the bottom a little. (or some combination of the above).
I made this recipe ... By: Malook83. on 06 Sep 08, 01:50:14 I made this recipe today and everything seemed perfect except my bottom was a bit burnt? I'd like to try again but would like to know if there is a way of telling how long it should stay covered, and uncovered if I wanted to maybe reduce the baking time to avoid the burned bottom?
is there a wheat no ... By: keg265. on 31 Aug 08, 13:47:34 is there a wheat no knead bread recipe?
I definitley used ... By: 2882890. on 15 Aug 08, 19:10:08 I definitley used yeast, and I've made this bread at least three times - same result each time, needs more flour.
The protein level ... By: 2882890. on 15 Aug 08, 19:09:11 The protein level of the flour is 11.6% (11.6g per 100g) and this is the level for whats called Strong Flour.
Hi,
I used dried ... By: avdegaulle. on 07 Aug 08, 18:02:28 Hi,
I used dried yeast and thought it made a big difference...no bakers i know worth their 'salt' would use anything but fresh yeast.
In the UK you can obtain it from supermarkets that bake the bread. One gives it free.
I am sure there is 'snobbery' involved i making bread but this is at the heart of making good bread. Indeed i have just knocked up some dough! I have made a video of my French wife making some 'sweet' bread which is fantastic (the bread). I haven't finished editing the vid
It's funny. I have ... By: breadtopia. on 07 Aug 08, 17:20:43 It's funny. I have a website that goes by my Youtube name but they won't let me type it in as one normally would presumably because they don't want people promoting their sites here and surely they don't want you leaving Youtube. Makes sense but kind of small thinking.
Absolutely. You can ... By: breadtopia. on 07 Aug 08, 17:16:49 Absolutely. You can see a lot more info on no knead and many variations at the Breadtop ia web site.
By the way, I meant ... By: breadtopia. on 07 Aug 08, 17:12:17 By the way, I meant to type that you can add some milk in place of water. Not "mild". Typo.
Thanks for all the ... By: lstcougarlady. on 07 Aug 08, 17:07:54 Thanks for all the tips, I will give this a try. Yes as kid I never thought far enough ahead to know it was a just matter of time vefore getting caught! By the way can a person add cheese, dill or onion to the mix without changing texture, moisture etc?
Hot Air Vents! ... By: breadtopia. on 07 Aug 08, 16:59:04 Hot Air Vents! That's hilarious.
You can add some mild in place of water and add a couple Tablespoons of oil to the recipe. Also, if you just store the bread in a plastic bag for a few hours, the crust will soften.
I notice the bread ... By: lstcougarlady. on 07 Aug 08, 16:52:14 I notice the bread looks like it has a hard crust and dark brown at the bottom. How could I get a soft crust bread? Since I was a child I have never liked crusts and I drove my parents crazy putting them down the hot air vents!!!
avdegaulle, thanks ... By: lstcougarlady. on 07 Aug 08, 16:48:07 avdegaulle, thanks for the reply. Does fresh yeast taste that much better? I have never seen this but will look around for it. Being fresh does it have a short shelf or fridge life?
So the bread tastes ... By: avdegaulle. on 07 Aug 08, 16:34:36 So the bread tastes lighter, though its a matter of choice.
It suprises me fresh yeast isn't used. Dried yeast/instant is 'yuk'. Even main supermarkets in UK use fresh yeast!
Ooops, I see you ... By: Sulalee. on 18 Jul 08, 17:44:17 Ooops, I see you already posted the answer...
Hi. What are you ... By: Sulalee. on 18 Jul 08, 17:43:29 Hi. What are you using to mix the dough, and where can I get one?
Gluten development ... By: breadtopia. on 17 Jul 08, 22:16:37 Gluten development in this recipe is excellent because of the high hydration and long proofing time. Try it.
The Camera Is In ... By: XSk8guyX. on 28 Oct 08, 17:12:49 The Camera Is In Very Good wait did i wrote good ? I meant Perfect.Very easy to watch.
best cooking/baking ... By: Tidnull. on 03 Jul 08, 02:16:43 best cooking/baking videos on youtube!
thanks :) i had ... By: Alaskanpianist. on 19 Mar 08, 21:13:03 thanks :) i had success with my bread yesteday.i even made a video...
its terribly hard to stir with a regular spoon i might get a bread beater(is that what you called it?) like yours.
Yes, I make starter ... By: breadtopia. on 18 Mar 08, 11:51:04 Yes, I make starter. There are detailed instruction on how to make your own starter on my website breadtopia dot com.
It's much easier to ... By: breadtopia. on 18 Mar 08, 11:49:15 It's much easier to more thoroughly mix even stiff doughs with this tool than with a spoon. Plus it's much easier to clean.
im making my own ... By: Alaskanpianist. on 17 Mar 08, 20:25:52 im making my own sourdough starter and i was wondering if you did and if so how long do you let it sit?
How is that stiring ... By: Alaskanpianist. on 17 Mar 08, 05:44:59 How is that stiring tool you use differ in use from a spoon?
AJ
Try following ... By: connorferster. on 22 Dec 07, 05:33:41 Try following breadtopia's recipe but, when you get to the table kneading part, use water instead of flour on your hands to keep the dough from sticking. Incredibly, water will work a lot better to prevent dough-hand stickage and it will help keep your dough a little bit wetter.
This will give you ... By: connorferster. on 22 Dec 07, 05:33:10 This will give you a, relatively, non-sticky dough. Using a wetter dough feels *really* awkward when you've never done it before (it sticks to your hands and will initially feel very frustrating). However, a wetter dough produces a much tastier loaf! The bread is (obviously) more moist but also more supple.
Hi Farah!
A common ... By: connorferster. on 22 Dec 07, 05:32:09 Hi Farah!
A common technique of new home-bakers is using too much flour in the dough which creates a drier bread, and thus a stiffer bread. Breadtopia, in this video, creates what's called a 50% dough. This means 2 parts flour to 1 part water, *by weight*. It is very important to measure your ingredients by weight since this will indicate the true ratio of ingredients.
The grind of the ... By: breadtopia. on 18 Nov 07, 09:59:27 The grind of the wheat could effect the result but your problem is more likely to be something else, like the sourdough starter not being healthy enough. It's nearly impossible to trouble shoot your bread problems with so little information. In any case, for making really good whole grain breads, I highly recommend Peter Reinhart's new book on whole grain baking. It was just published a couple months ago. Good luck.
Hello:
It is a ... By: fkhazani. on 18 Nov 07, 02:28:12 Hello:
It is a wonderful video. I really enjoyed watching it and learned a lot about baking a sour dough bread. I tried to practice on the reciepe. However, my bread turned out to be very hard. Could it be related to the stone ground flour that I used instead of just a whole wheat flour? Can I add whole grains to make my bread more healthier?
You're videos are ... By: gared111. on 15 Sep 07, 21:06:55 You're videos are wonderful & very informative! I think I have a new hobby. Thank you for sharing.
Hi Carel,
I sell ... By: breadtopia. on 18 Aug 07, 11:55:44 Hi Carel,
I sell them on my web site, breadtopia dot com/bread-baking-supplies
You would have to pay about $4 more for the extra shipping to Holland, but with the US dollar so weak, maybe it would still be a good price.
Regards,
Eric
Hello, i am enyoing ... By: carelStomp. on 18 Aug 07, 06:35:08 Hello, i am enyoing your whole grain sourdough lessons, I do wonder about your
stir "thing" what is it, i 've never seen it here in the Netherlands where i live, can you give me an adress or name of the store where you bought it?, greetings, Carel Stomp, Amstelveen , Holland
Very well done! ... By: Bwanawanjeri. on 13 Jun 07, 16:34:17 Very well done! Well written, well edited, and I learned a lot about baking whole-grain sourdough bread start to finish.
Recipe from King Arthur Flour whole grain cook book and produced by Breadtopia.com. A 100% whole grain bread that is light and good tasting and fairly simple to make.
No, but you can get ... By: breadtopia. on 16 Nov 08, 10:04:05 No, but you can get plastic or hard nylon scrapers too if your counter is prone to scratching.
Jeepee :) I laughed ... By: XSk8guyX. on 28 Oct 08, 17:09:43 Jeepee :) I laughed out loud
Thank you for ... By: PippinPogle. on 19 Oct 08, 20:48:16 Thank you for posting this video. It's relaxed approach (as in not being over the top in its film style) and precision with measurements makes it really helpful for someone learning to bake bread like me.
why Bread is ... By: mavrogerimos. on 14 Sep 08, 13:17:30 why Bread is healthy anyone knows?
Back in the early ... By: Alaskanpianist. on 01 Sep 08, 20:48:01 Back in the early 1900s they wanted to find a bread that lasted longer and tasted better,they found one!They made White bread.what they did was took out all the vitamins out. Whole wheat is much healthier for you.
would of been ... By: topchefplz. on 19 Aug 08, 20:25:34 would of been funnier if he spit it out and he was like disgusting
and man did they realy make bread with all that stuff backthen!!! :(
I like that bread ... By: LucyWarner2009. on 13 Aug 08, 03:46:40 I like that bread slicer. Will try recipe.
Single loaf ... By: mingalabaa. on 18 Jul 08, 23:37:59 Single loaf quantity:
3 cups of whole wheat flour (king Arthur sells white wheat flour)
1 cup of luke warm water
2 Tbl spoon orange juice
1/2 stick of unsalted butter - cut up
3 tbl spoon sugar
1/2 cup of potato flakes or 3 Tbl spoon of potato flour
1/4 cup nonfat dry milk
1 1/2 teaspoon salt
2 1/2 teaspoon instant yeast (10 times more than in no-knead recipe)
he doesn't like ... By: mingalabaa. on 18 Jul 08, 23:35:41 he doesn't like added things (vitamins added to enrich.
I don't get it... By: NoirMusic. on 07 Jul 08, 07:37:37 I don't get it...
Because it's ... By: theVanuals. on 06 Jul 08, 05:28:03 Because it's enriched! I'm stressing out, man.
why would you make ... By: theVanuals. on 03 Jul 08, 01:13:16 why would you make a whole grain bread and then sprinkle white enriched flour around it? doesn't make sense....i wouldn't want any white enriched flour near my whole grain bread. can there be a substitute??
Great video!! Love ... By: funnyguise. on 04 Jun 08, 11:31:15 Great video!! Love your bread knife!!!!
Got any buckwheat bread recipes?
thanx By: DollyOvadia. on 03 Jun 08, 13:38:33 thanx
nice vid, I want to ... By: 12caredee21. on 24 Apr 08, 23:39:23 nice vid, I want to make this!
You need to Watch ... By: MccainsaLIBERAL. on 05 Apr 08, 06:17:41 You need to Watch this YT video, You will win any Debate with a Meat Eater every time GUARANTEED !
We've ALL been lied to about Protein , you do Not need anywhere Near the Amount you've been told, THAT IS A FACT !
just type in : PROTEIN MYTH, by Tim van Orden,
He's Vegan in Excellent Health and Fitness, Training for USA Olympic Running Team !
Just untill it ... By: Banedarkwolf. on 26 Mar 08, 14:31:38 Just untill it forms a sticky dough. From doing this recipe 3 times I found out that about 2 minutes, maybe a little more is sufficient. Then gently scrape it into a bowl and cover etc. etc.
im so gonna try ... By: Alaskanpianist. on 17 Mar 08, 05:34:24 im so gonna try this recipe...i have so much trouble with bread! cakes i can bake but not bread! lol
How long would you ... By: UKBB. on 14 Mar 08, 00:16:42 How long would you knead it in the Kitchen Mixer?
Hi does any 1 now ... By: Dan1234111. on 14 Feb 08, 21:40:08 Hi does any 1 now how to make the browberry whole wheat
It's a granite ... By: breadtopia. on 12 Jan 08, 19:26:37 It's a granite counter and doesn't scratch. The pattern on the granite hides and potential scratches anyway. I'd be careful if you're worried about it or test some small inconspicuous area first.
Did that Dough ... By: UKBB. on 12 Jan 08, 18:29:28 Did that Dough Scraper scratch the counter when you swiped away the flour?
Very nice tutorial! ... By: uncypaolo. on 01 Nov 07, 15:26:34 Very nice tutorial! I like the way you explain the reasons for some ingredients and procedures. Very useful! thanks!
=P~mmmmmmmmmmmmmmmmm By: rafalreem1. on 18 Oct 07, 16:51:35 =P~mmmmmmmmmmmmmmmmm
yep tried it, its a ... By: amisamiamiam. on 16 Jul 07, 03:59:38 yep tried it, its a good loaf! my tops keep kinda sinking a tad tho...hmmmmmmmmmmmmmmmmmmmmmmmmmmmmm
First Thank you ... By: mukamuka818. on 08 Oct 08, 08:27:12 First Thank you very much . Your explanation is very clear to understand. In these days, I only eat sourdough bread at my breakfast and lunch. I love taste of it. Now I can make one loaf for my family. Thank you again.
Thank you.
Your ... By: breadtopia. on 17 Sep 08, 19:27:28 Thank you.
Your bread might taste a little more sour than normal but that could be a good thing. When they look good, they usually taste good too.
Hi Eric,
Thanks for ... By: monawachsler. on 17 Sep 08, 18:41:14 Hi Eric,
Thanks for all your great videos. I just took this loaf out of the oven. I was supposed to bake it yesterday according to your time but left it for another 24 hr. period in fridge (48 hrs.) due to circumstances. Looks fantastic but will it taste differently? It's a gift for someone. I scored it in a "tick-tack-toe" figure and it seemed to spread out a little more than yours looks. Thanks Eric! You're the "bomb"
The website is just ... By: breadtopia. on 24 Mar 08, 07:12:15 The website is just supplemental to my livelihood. Maybe someday it will be main thing.
Good ideas you have. I've leaned away from baking bread commercially only because it is way too much work!
Thank you Eric. I ... By: roccco65. on 24 Mar 08, 06:36:28 Thank you Eric. I did watch you way. I will for certain try that one aswell.
You website is very nice. Is this your livinghood?
Also Eric..you beeing in the center of Art of Bread...
What about starting a slowfood concept concerning a subscription on different types of sourdough-bread,, getting delivered to your door, 3-5 times week?
Thanks again!!
Hi Roar. Thanks for ... By: breadtopia. on 23 Mar 08, 19:18:00 Hi Roar. Thanks for the nice feedback. On my website (breadtopia dot com), there's quite a bit of information and video on making your own starter.
Eric
Very nice ... By: roccco65. on 23 Mar 08, 18:40:34 Very nice instruction and devotion to The Art! I have made my first 20 bread now. Today I gave away The Beauty( My best ever) to my wifes father! One request;
Can you also make the starter? Best regards Roar from Norway!!
Farah, ever ... By: KarlDaggerfield. on 17 Mar 08, 05:01:21 Farah, ever considered Wonderbread?
I learned about La ... By: careoline75. on 03 Mar 08, 20:52:12 I learned about La Cloche from your terrific video. Thank you for your worthwhile effort.
This is a fantastic ... By: mtnfalcon. on 23 Jan 08, 08:40:27 This is a fantastic use of YouTube. Thanks for reminding me of the slow fridge rise. I'd pretty much given up due to my impatience.
One additional ... By: connorferster. on 22 Dec 07, 05:15:36 One additional point on using a 'baking stone', when you place the bread on the stone drip a bit of water on the metal floor of the oven to create some internal steam. The reason for steam is really just to develop a quality crust (in terms of colour primarily but also for texture). You don't have to steam when using a La Cloche because the lid traps the dough's natural moisture, creating its own steam. :)
Good luck! Hopefully this works for you :)
If you don't have a ... By: connorferster. on 22 Dec 07, 05:15:21 If you don't have a La Cloche, try going using a piece of slate tile. If you have a tile shop in your town (or even a Home Depot), they will likely carry slate tile. Try pre-heating that in your oven and baking your bread on that surface.
In my experience, ... By: connorferster. on 22 Dec 07, 05:14:05 In my experience, using a metal such as cast iron transfers heat VERY quickly to the bread. I'm willing to bet that in addition to being stuck to the pot, the bread was actually burned to the pot. Am I correct? The reason ceramics, bricks, or stones are used for baking is because they transfer heat a lot slower: if you touch a 450 degree stone, you will be able to touch it for just a second before it feels too hot; if you touch a 450 degree iron pot, you will burn yourself almost instantly.
Hi Farah,
Sorry, I ... By: breadtopia. on 26 Nov 07, 11:00:23 Hi Farah,
Sorry, I don't know. I've only used a Dutch oven once and it worked fine. I almost always use my ceramic La Cloche and never have had a problem with sticking.
I tried baking my ... By: fkhazani. on 26 Nov 07, 10:56:11 I tried baking my loaf in the ironecast pot, however, it stuk to the pot and I had a hard time to clean up the mess. More than half of the loaf was lost in the pot even though the pot was preheated and the dough had a little bit of flour at the bottom. Please tell me what went wrong. Thanks,
Farah
Very nice film. ... By: syscrusher. on 03 Oct 07, 16:19:33 Very nice film. Well put together.
Hi Jacqueline. If ... By: breadtopia. on 19 Sep 07, 13:53:07 Hi Jacqueline. If your bread is collapsing too much when you score it, you might have better luck scoring it earlier in the proofing cycle, before it's fully risen, then let the heat of the oven take care of the final bit of rise.
Excellent ... By: stampznightaway. on 18 Sep 07, 22:31:42 Excellent instruction. I am an amateur at sourdough and I keep trying... I have an Ischia Island starter and a 49er Sourdough starter. I bake on Monday. My batch yesterday I think was the best I've made so far. I'm still learning. I'm afraid to score, because often when I do, my loaf falls and I'd be deathly afraid to transfer my risen loaf like you did! Is there anything I can do to correct that?
Jacqueline in California
thanks for shearing ... By: evnster24. on 25 Aug 07, 18:46:28 thanks for shearing your passion, may this knowledge still grow in the population as a sourdough.
Even from Gotland Sweden
I enjoyed your film ... By: willietheweeper. on 14 Aug 07, 10:16:06 I enjoyed your film and will try your method. I have been making sourdough bread for several years. I make bread every two or three days, one loaf I leave at room temp overnight, ready to bake in the morning; the other(s) I refrigerate at about 7 degrees celcius, which allows a slow rise and will be ready to bake the following morning. Roy in Australia
This is *fabulous* ... By: dyannne. on 08 Nov 08, 23:02:30 This is *fabulous* bread. So tasty. It just disappears at my house so fast. I've been baking it in a regular pan and I put a pie pan with a few ice cubes under it in the oven, as they do for the artisan bread, and it comes out crusty and nice. I also sprinkle a few regular oats over the top for a nice oaty touch. Thank you for this recipe!!!
I made this bread ... By: celtylass. on 29 Oct 08, 20:18:51 I made this bread this morning and it is fantastic even though mine was just a bit underdone with baking it at 500 for about 40 minutes and 450 for 20. Next time I will bake it longer. Should I bake it longer at 500 or 450 or a combination of the two? Also, I have seen the videos of the NY Times No Knead bread and they don't let the bread rise a second time after folding it. They pop it right into the pre-heated container. Why do we need to let this bread rise after folding it over?
Steel Cut Oats No ... By: 9tforce. on 20 Oct 08, 17:23:19 Steel Cut Oats No Knead Bread Recipes:
3/4 cup (3 oz.) whole wheat flour
1/2 cup (3 oz.) steel cut oats
2 1/4 cups (10 oz.) bread flour
1 1/2 tsp. salt
1 1/2 cups water
1/4 cup firm sourdough starter or 1/4 tsp. instant yeast
------------------------------------
could you pls give the weight (oz) of ONE cup of water too because I don't have a measuring spoon???
thankx!
That's awesome. You ... By: breadtopia. on 03 Jul 08, 02:30:41 That's awesome. You are inspiring me to try a solar oven.
I got inspired ... By: achsofromm. on 03 Jul 08, 00:13:20 I got inspired watching your recipe, so tried to make bread for the first time today...in my solar oven. I used 1/2 cup flour only, since it was an experiment. The only other thing I added was a little all purpose flour, yeast and salt. After rising all night, I baked it in my solar oven, but took it out too soon and it was still kind of gummy. Since it looked like pizza crust, I cut it in two and toasted it. It was absolutely delicious. Next, I'll try a full recipe and include oats.
Thanks so much for ... By: annapaloma. on 19 May 08, 02:44:31 Thanks so much for your no-knead bread vids.
Got me going baking bread. This will be fun, esp. experimenting with herbs, spices and veggies.
enjoyed your video! ... By: vallo3838. on 29 Apr 08, 20:16:33 enjoyed your video!this is very interesting
i never tried to bake no knead bread but i
am going to give it a try. thank you for this great educational way of explaining it.
Great job-Vallo38
The steel cut oat ... By: breadtopia. on 14 Mar 08, 00:03:04 The steel cut oat moisten and soften during the 18 hour proof. Once they're baked they're perfectly soft to chew. You're right about the rest though.
Excellent video. I ... By: achsofromm. on 13 Mar 08, 21:50:28 Excellent video. I can see that if you were real concerned about ingredients, freshness, no preservatives, additives, etc. that you would get into this. I'm sure it is superior quality to most, if not all, store brands. I would think the steel cut oats would be too crunchy seeing as how you need to cook them a long time in water to make oatmeal. I might go with rolled oats, but I see you are going for best quality ingredients. Don't break any teeth though. dkw
great stuff By: indrayevette. on 23 Feb 08, 13:50:36 great stuff
The long loaf looks ... By: SteelBustingShooter. on 03 May 08, 15:35:53 The long loaf looks to be the more flavorful of the two! What a teaser your video did to my saliva glands!!
I'm going to look in the part one to see how the bread construction came about.
Thanks,
SteelBuster
I've used this ... By: TrueDio. on 30 Sep 08, 16:50:42 I've used this method several times each time getting better. I use Killian's Irish Red beer and typically use the addition of whole wheat. I have yet to try the original no knead recipe.
Great website by the way!
Sure. Just double ... By: breadtopia. on 09 Sep 08, 15:06:39 Sure. Just double all the ingredients.
can a no knead ... By: keg265. on 09 Sep 08, 15:04:32 can a no knead bread recipe be doubled?
I SWEAR I WILL MAKE ... By: XSk8guyX. on 28 Oct 08, 16:52:02 I SWEAR I WILL MAKE ONE AT HOME IT'S SOOOOOO DELICIOUS (i think) Because i love Vanilla and Peacons
You look like that ... By: LucyWarner2009. on 13 Aug 08, 03:54:38 You look like that you really enjoying making
bread.
rate me 1-10 R By: RJ999. on 19 Oct 08, 19:13:40 rate me 1-10 R
Thanks; made a ... By: imjkallday. on 24 Jun 08, 08:03:02 Thanks; made a couple of batches already with stellar results. Kinda fun too, with growing the starter and all. Bought a stone and put it on the barbeque just like you showed me how to do it; great idea for the summer.
thats what we call ... By: aleca2100. on 11 Mar 08, 17:42:01 thats what we call perfectionist!
Thanks!!
Muy bueno!
Thanks.
I love ... By: breadtopia. on 18 Nov 07, 15:42:53 Thanks.
I love that peel. You can get one at breadtopia dot com. Click on Pizza Supplies.
I loved this videeo ... By: stopmakingthatnoise. on 18 Nov 07, 14:40:38 I loved this videeo, and that peel - I WANT ONE!
Seriously enjoyable watching youcook from start to finish
CREDIT!
The pizza spatula ... By: tehsmo. on 31 Aug 07, 01:14:07 The pizza spatula thing with the loop of paper/cloth/whatever rocks! Did you make that addition yourself?
You've got super ... By: rlwalker2. on 21 Aug 07, 20:18:42 You've got super sourdough recipes. Keep on keepin' on. Maybe some English muffins or crumpets (or both) to show how to use, rather than toss, the excess starter as you feed it.
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Latest comments made on this video:
By: khatmod7. on 20 Nov 08, 20:58:19
alright well when i use this recipe the pizza turns out fine theres just one thing that goes wrong my crush does not rise at all. looks nothing like yours? what am i doing wrong?
By: geezermeezer. on 19 Nov 08, 00:58:17
How come you dont use yeast with self raising flour? i thought the more yeast the better and it'll rise up better too. I did it another time and this time i added alot of water and as a result i got sticky gooey dough and so i kept adding more flour afterwards until it became less sticky. Still didnt taste all that great. Do you reckon we need bread flour mix in it as well in order to make it taste better?
By: NotYetSchizophrenic. on 18 Nov 08, 23:25:10
shouldn't use self-raising flour with yeast... and you don't want it to proof too long (i.e. rise too much) as the dough will turn out too dry when you bake it.
By: Mon7que. on 13 Nov 08, 02:19:50
ha that's an awesome ending. good video, didn't realize that you could go into so much detail on pizza dough! for now, i will stick with a simple pizza dough, but when i want to get creative i will come back to this. thanks! :)
By: geezermeezer. on 04 Nov 08, 00:22:05
i can never perfect a pizza, i've tried it over and over and over again and i still cant seem to get it right. What is wrong with me? i can cook fried rice, bbq pork ribs, italian creamy pasta, nice salads, soup, etc but i can never make a proper pizza. Like once i place all the toppings on the pizza before going into the oven, it looks very nice and even. But the result isnt all that great. :(
By: geezermeezer. on 04 Nov 08, 00:15:32
i tore a third of the dough as it had triple in size and flatten it, it was rather elastic. Should i have put more water in it? as i saw from your one, it just rolled flat without curling back, so i can only assume i did something wrong. :( I think i may have not used enough dough for the pizza to begin with because after it was cooked the dough didnt seem to rise much as it was very very thin :D LOL I was disappointed, the topping didnt taste all that good either, but i did use nice toppings
By: geezermeezer. on 03 Nov 08, 20:25:30
Hi again i have bought the ingredients for this pizza dough and i have already prepared the dough and now its sitting outside for like several hours now (like 7-8 hours overnight) and it should be perfect to make this afternoon. I bought: - Self raising flour (Australians call it that over here) - bread mix - instant yeast already have oil and salt It has almost tripled in size which is even better, more to make HAHA I shall let you know if it turns out well or not. wish me luck =D
By: XSk8guyX. on 31 Oct 08, 13:58:38
This is really easy.I gonna make one at home.
By: breadtopia. on 31 Oct 08, 11:11:16
I don't know a lot about it. Did I use all purpose flour? I suppose I did but I usually use bread flour just because that's what I usually have on hand. I never use self rising flour for anything so I don't know how it would work.
By: geezermeezer. on 31 Oct 08, 03:40:22
so how do you know alot about making pizza? like are you a chef or pizza chef?
By: geezermeezer. on 31 Oct 08, 03:34:33
you used "all purpose bread flour", would it work the same if you just used plain self raising flour without the bread mix ?
By: breadtopia. on 31 Oct 08, 03:32:00
Good question. The sugar would give the yeast an added kick, but the carbs in the flour is all it really needs.
By: geezermeezer. on 31 Oct 08, 03:29:14
HAHAHA =D i didnt say anyone was fat, but then again how old is this video XD AHAHA jk, i was just saying that it looks fatning thats all. I understand all that, ppl do sometimes eat too much especially around Christmas, so sometimes they let loose and just spoil themselves rotten with pizzas, fried food, etc and its hard to lose the weight. I do however like your pizza dough and how it rised all puffy. How come you didnt add sugar, i thought sugar was the yeast's food?
By: breadtopia. on 31 Oct 08, 03:04:00
If it's fattening, then why am I not fat? I don't think people get fat because they consume foods with fat in them, but because they eat way too much fat for the amount of exercise they get and because the quality of food is crap. Using quality organic ingredients and nothing artificial makes food more easily digestible and the nutrients more accessable. No genetically modified frankenfoods. No empty calories.
By: geezermeezer. on 31 Oct 08, 02:47:09
to be honest with you, your pizza seems fatning even though you hardly put anything on it. You added oil to the dough when mixing ingredients, then you sprayed oil in the bowl so the dough wont stick, then you sprayed oil on the pizza before you spread sauce all over it. YIKES!!!! not too mention the Cheese.
By: geezermeezer. on 30 Oct 08, 15:06:18
why didnt you save me a slice, ay? greedy pizza maker xD hehe
By: breadtopia. on 29 Oct 08, 00:23:06
not so much
By: BLuEsHayZee. on 29 Oct 08, 00:18:30
I have dough handling expirence, since I work for a pizza place, I make it everyday, so I feed a city on the day to day basis, however when I saw your dough compared to my home made dough, yours looks great, does wheat flour actually add a good taste?
By: Wickedcompanyguy. on 26 Oct 08, 11:04:50
check out "pizza accident" =O
By: southernman517. on 26 Oct 08, 00:21:00
i have been trying to find a easy good recipe for pizza dough. i did this and it came out amazing. i made about six cause i had company. and every one loved it. including me i just couldn't believe how good it came out.
By: PlusSumGame. on 25 Oct 08, 04:01:54
If I cook it calzone I'll tend to overload on the toppings (or filling) and I'm not sure if it will cook all the way through. The general concencus seems to be the hotter the oven the better, so I'm wondering if that'll be the case for calzone? I think as long as the dough comes out alright though, I'll learn by trial and error.
By: breadtopia. on 24 Oct 08, 11:58:33
Sure. Should work great for calzone.
By: PlusSumGame. on 24 Oct 08, 03:26:08
Great recipie, especially for me as I prefer instant ingredients. I think I could save a lot of money if I started making my own pizzas. I don't have an oven stone, so I'd wrap some tin foil around the oven rack. I thought about using passata for the tomato base, but I'm not sure if that would be too runny. I'd also like to try that dough for calzone, but I'm not sure it would work, would it?
By: worldoftom. on 23 Oct 08, 21:36:33
Thanks, I was wondering about that. I will try this recipe exactly as you specified, there are so many dough recipes out there and all are different!
By: breadtopia. on 22 Oct 08, 20:39:29
The yeast feed on the starch in the flour and instant yeast doesn't need to be activated.