Get recipe for no knead cast-iron loaf at https://bit.ly/2KA6vJ6
Watch how to make an easy no knead loaf. Understand the why in each step of the process. Create amazing and delicious bread.
Website
http://whole-flour.com
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https://medium.com/whole-flour
Want to use the same stuff I do:
Cast-iron pan — https://amzn.to/2IDffJB
Oven gloves — https://amzn.to/2tGtgBL
Banneton — https://amzn.to/2tHZNHt
Dough scraper — https://amzn.to/2rp6iwK
Bench knife — https://amzn.to/2HVJYSz
Bench knife (2) — https://amzn.to/2roEXM0
Thermometer — https://amzn.to/2wggpdf
Ramekins — https://amzn.to/2JWk0iB
I can’t believe I’m about to learn how to make bread from actual Keebler the elf
This is the way my grandmother made this type of bread. Good job. I just got through making a loaf of onion bread. I am in the process of getting my things together for my cooking show. Once I do I am going to tell others about this video. I like how you did not drag it out needlessly. People need to get back in the kitchen and start cooking again. It's cheaper, it tastes amazing, and so much better for you. As I said good job young man. Look for me soon. The ghetto chef.
could i use a dutch oven
Fantastic results, thank you!
Your the 1st cast iron guy to do artisan bread. Going to try it, it's probably easier than Dutch oven.
Nice recipe even though I put way less yeast lol it was my first Time trying a no knead bread, I usually looove kneading but it turned out Amazing
you may not be kneading the bread but you still need to work it
Nobody gonna mention the fact that this dude has elf ears????
Beautiful bread!!
what happens if I did the resting time all at once?
I get nothing from watching video at super speed.
💯💯💯💯💯
The amount of yeast is kinda too much, my loaf grew like a motherf, so I would try half the quantity.
dam he's cute, I didn't here a word he said😅
Beautiful Bread!
Can I use round cake mould to bake the bread
Looks delicious and easy! Perfect for cooking in a rainy day like today!
Hi there.This bread looks fantastic. Is there any reason why you don’t recommend proving for a longer time or proving overnight as many other recipes suggest, to help develop flavour further? Is this simply the time factor? And there is no sugar in your recipe, which is unusual, as I understand this helps to activate the yeast? Great video. Thanks Tim
I'm hoping someone can answer this: Will the dried in oil, from the cast iron, interfere with how this bread will finish? I also have a cast iron combo, but I've used them to also cook meat
You WON'T regret trying my cast-iron soft bread recipe: https://youtu.be/BXIOW6DLuCs