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EASY Crusty Bread Making

THE easiest technique to make GREAT Crusty bread!!

25 Comments
  1. one of my lifes ambitions was to make a loaf of bread that was edible and not one that could be used for building a wall.I used this technique and for the first time i made something that was fantastic to eat.The cook in a pot method is magical,ovens with fan assistance dry it out and its the steam thast contained within the pot that works the miracle.

  2. @Barbarainnc cup and a half

  3. wow its fantastic, i will most definately try it

  4. Yes what do i do if i dont have instant yeast and i just have the normal one you have to proof?

  5. Hey Jim, You were great in Trailer Park Boys.

  6. 1/4 tsp instant yeast, 3 cups a. p. flour, 1 1/4 tsp salt, 1 1/2 cup water

  7. I didn’t realize you actually HAD to be a 6 year old to make this because I failed!
    I did use strong bread flour and fast action yeast but after 12 hours the dough was just gloop that I couldn’t control let alone fold and throw in the pot.
    Less water?
    Wrong yeast and flour?
    HELP!

  8. wow its beautiful

  9. Nice asian women #lushfmlk.info#

  10. How High are these guys!!!

    Why didn’t he say anything about the Olive Oil that is clearly sitting at the bottom of the bowl after he finishes mixing it?

    Also, he didn’t show the punching down after the dough proofs…

  11. @funkyalfonso was waiting for that lol

  12. @marigo08

    1.25 tsp

  13. @therichieboy Was the water warm? He didn’t mention it but you need warm water to make the yeast rise.

  14. 3-17-11, This is actually has a name…! It’s a “pre-ferment”, except for repeatability and handling it matters little what the proportions are. It’s also called a French “Poolish” (it’s thinner); or Italian “Biga” (it’s thicker) . Or, as we like to say here, a fermentation starter… “sourdough”. This recipe is 75% water so it’s closer to the poolish, one could add up to 4oz of extra flour to get the Biga for easier handling, But.., than it always get’s tougher the more it’s handled. Psst

  15. I was extremely dubious about this recipe working as it’s so very, very easy and I have never used plain flour to make bread before. However, I was job smacked when it came out of the oven, it was just like a rustic French loaf, it tasted fantastic, can’t wait to make it again. Excellent, more recipes please.

  16. I’ve got dough prepared as described. Will see tomorrow if it works…

  17. Does he say 1 cup of water or a “cup and a 1/2”? I have replayed it, but can’t hear for sure.

  18. The best tip of all in the video is cooking the dough in a lidded container, it always gives you a crusty loaf. I have also used Pyrex.

  19. This is the easiest bread I have ever made. It worked like a charm. I used 2 cups white flour and 1 cup whole wheat. The texture was awesome and the taste was incredible. I think I need to add a little more salt if I make it whole wheat again. My husband loved it and he used to own a bakery distribution business so really knows his bread. He put a little butter and garlic salt on it and was in a little bit of heaven on earth.

  20. @cannuckistan why kneed if you don’t have to? The bread turned out perfect without any kneeding.

  21. @cannuckistan why knead if you don’t have to? The bread turned out perfect without any kneading.

  22. This is the easiest bread I have ever made. It worked like a charm. I used 2 cups white flour and 1 cup whole wheat. The texture was awesome and the taste was incredible. I think I need to add a little more salt if I make it whole wheat again. My husband loved it and he used to own a bakery distribution business so really knows his bread. He put a little butter and garlic salt on it and was in a little bit of heaven on earth.

  23. @bnischalke

    All thought no-knead is a nice and easy method to bake good bread yourself, you’ll always end up with loaves full of holes, because of those huge bubbles. Kneading gives bread more constant texture.

  24. What is the advantage of using all purpose (plain) flour as opposed to strong bread flour. Also, did you let the dough rise once?

  25. Oh yeah!!

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