5-Ingredient Artisanal Bread Recipe for Beginners

[@biggerbolderbaking]

Here's the recipe, Bold Bakers! Make some Artisanal Bread: bit.ly/WholeWheatBreadRecipe

[@dorythdeisley2058]

I am so happy to report that this was the first time I’ve been able to achieve a perfect artisan bread! Thank you so much for your instructions!!!

[@patrickhaupt5723]

I'd love to try this but, getting crack cocaine is easier than getting yeast.

[@biggerbolderbaking]

That's why I have you covered with my No Yeast Bread, Patrick: www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/. I hope you enjoy!

[@alondraacortezz]

Lmfao😭😭

[@JH-zr8lo]

@@biggerbolderbaking I order 1lbs Saf-instant on ebay for less than less than 1/2 the cost on Amazon

[@carmensanchez6648]

😂😂😂 facts im in bklyn n.y and can't find it

[@youwaisef]

@@JH-zr8lo yknow where I can get 1lbs of cocaine tho

[@anniejones6289]

So well explained. Thanks. Also one thing. I find you very well dressed. U dont talk too much. To the point simple and sweet. Video also very well done focusing on the food very intricate details are captured. Respect to u and ur team. Take care good luck and God bless

[@biggerbolderbaking]

Thank you for your kind words.

[@rhyfelwrDuw]

This channel is awesome! I've been a subscriber for a fair while now and Gemma never disappoints!

[@anniejones6289]

@@rhyfelwrDuw very true

[@davem1212]

Bigger Bolder Baking Can I use a 50/50 ratio of unbleached White Bread flour And Hard Whole Wheat Bread Flour ( coarse ) For this recipe ? I only have these bread flours on hand since the grocery shelves are out of most things. Thank you and hope you can help

[@marlenet5115]

I agree, she is very efficient in her videos. I cannot watch an hour long video on how to make a loaf of bread. I'm glad she tastes it also. A lot of them don't and that makes me wonder if the recipe is really good or not. Keep doing what you are doing! Stay safe and bake!

[@tronicway1]

ONG, that's exactly what I needed! A whole wheat no knead bread. Your channel is amazing, I always recommend it to friends!

[@biggerbolderbaking]

Go ahead and give it a go. Thank you for being here.

[@Kutsmedina]

Hi I enjoy watching your videos and loved all your recipes especially your no knead breads. So far I have tried making your english muffins and have done the mug cakes. I have yet to perfect my muffins . I also shared some with my friend and she says it tasted good with sausage patties. Please share some more bread recipes. 🙂😍

[@yao9010]

The recipe is awesome, I tried this today n it turns out really good. My dough sprang up supper high. But because I only have a toaster oven with 2 rack, the bread had rise to high up that it touch the heat source. I waited after the first 20 min and then remove the bottom rack with water and put the bread at the bottom rack. So to anyone who’s baking it with a small toaster oven, I recommend dividing the dough in half n bake it separately and put a aluminum tray at the bottom rack to create steam since it take way less space (height). Also, if you notice that the top of the bread is burning to quickly, cover it with aluminum foil to avoid a burned crust.

[@biggerbolderbaking]

Thank you for sharing, Yao Chen.

[@sapnapaul3477]

Even heat distribution is possible in convection oven....so if switch over to such oven instead of toaster oven, bread baking becomes very easy.

[@ladyt3579]

I made this last night after 20 - 24 hrs fermentation process. I only had the Allison's dried active yeast not the instant and followed the instructions for activating my yeast 7g to 1 large loaf. I put 2¼ teaspoons of yeast to the water and honey measurements of Gemma's recipe and fermented for 20 - 24 hrs. Oh, and I made sure to add the hot water in a pan for the steam though I forgot to remove it after 30 mins. My bread still came out perfect, so delicious. That's another successful bake from Gemma's recipes. Now searching for my favourite Rye Bread recipe. Hopefully, Gemma has a recipe for this, if not, Gemma, please upload one. Thank you! ♥️

[@judyhollywood3928]

Lady T. If you don't mind, I just found this channel and really like it. Searching for Rye Bread.. must admit I am a newbie but learning. I get frustrated when recipes not on not sure how to find it.. or not with Measurements. Oh well 😏 TK You

[@ESO529]

Hi Gemma - this sounds like a great bread which I'm going to try next week. Love your tip about mixing the flours. Last week I run short of white flower making our Swiss "Zopf" (a Sunday bread) and added 100 gr of whole meal flower and 50 gr of rolled oats. Then I kept my fingers crossed ... ;-) ... and hubby and I were surprised how super the bread turned out; the texture was so smooth and almost "silky". Thanks for your great videos and take care!

[@biggerbolderbaking]

Wow! You're grand! Thank you for your kind words.

[@gerardacronin3095]

I’m happy to see more bread recipes, thank you Gemma! Reaching 2 million subscribers was a nice birthday present! I don’t see a link to the scoring tool you mentioned, but TBH I think a knife would work just fine.

[@biggerbolderbaking]

Thank you for being here. I will check my notes on where I got my scoring tool and share it to you. Remind me :)

[@savannahr7195]

This was so convenient😂I was just about to make bread for an egg breakfast sandwich

[@biggerbolderbaking]

Hope you give this a go soon bit.ly/WholeWheatBreadRecipe

[@mishkakarkal8467]

I made these so many times and this is by far the easiest bread recipe for a beginner, thanks for the awesome recipe 😊

[@biggerbolderbaking]

Glad you like it, Mishka!

[@wordsaremytrade]

I love how detailed you are in your explanations Gemma! It's SO helpful to us novice bakers and those who want to learn everything they can! Thank you for such great work

[@biggerbolderbaking]

Glad it was helpful! Hope you get on well and enjoy !

[@SovereignSelf2095]

Can you make a playlist of all your bread recipes easily accessible on your channel? I love your way of teaching and I’ve learned a lot already!

[@biggerbolderbaking]

I'm delighted to hear you're enjoying my bread recipes. You can find almost 40 of my bread recipes here in this playlist: kzbin.info/www/bejne/qnLXZKKlZs5goqc I hope you enjoy!

[@nadianajjar4635]

Hi Gemma! Tried this yesterday and it turned out great! The only thing was my boule flattened out quite a bit, I was thinking it might have been because of the hydration level of the dough? I think I added a bit too much liquid, it was a bit tricky to work with. Texture and taste were great I just lost a bit of height for some reason!

[@quratqazi2223]

I made this and it turned out sooooo good! My family loved it. Thank you so much Gemma for this easy and simple recipe! 💖💖💖💖

[@biggerbolderbaking]

Glad you liked it!! Thanks for trying it out !

[@shazzyfez6737]

So it's gonna take 2 days to make bread. Kneading isn't a bad idea rn😀😀

[@biggerbolderbaking]

It is worth the wait really! Kneading won't give you the same flavor. Give it a go bit.ly/WholeWheatBreadRecipe

[@nalu2680]

My mom makes lovely homemade sourdough bread, and she uses the exact same razor! :)

[@pause2753]

What her recipe

[@saquibmohammad2860]

I love how you provide the rationale for every step and how the recipes are so easy to follow at the same time.

[@biggerbolderbaking]

I'm delighted you're enjoying my recipes! I have almost 500 videos so I hope you find more favorites.

[@IronMaiden756]

Pass the Kerrygold! Yum! On edit, where did you get your measuring spoons?

[@biggerbolderbaking]

Hi Lisa. You can get it here amzn.to/2aN2HCL

[@baazilzubair]

Hii gemma you are soooooooooooo talented. I think the magic is in your hands because nobody litrally can make such amazing and tasty food like you do. You are my inspiration Thank you From Baazil

[@biggerbolderbaking]

Hi Baazil, thanks for being here! Hope you're inspired to give this recipe a go bit.ly/WholeWheatBreadRecipe

[@baazilzubair]

Hii. Your welcome. Yes of course, i will surely give this recipe a try.

[@sakshigupta1684]

Hey gemma...my yeast doubles the dough in less than an hour...wont keeping it in room temp proof it wayy too much??..do i need to rather refrigerate it overnight?

[@biggerbolderbaking]

If the dough has doubled already, you can gently punch the air out of the dough then place it in a bowl, cover completely before placing it in the fridge, where you can leave it overnight.

[@janaprocella8268]

I think that yeasts tend to differ in power I've had that same kind of thing happen where a package of yeast We'll make two loaves of bread rise perfectly fastly.. And then some slow pokey yeast brands.... That don't seem to want To take off at all...and the expiration date is still okay...... Any tips on the best brand of yeast that can be found ?????

[@sakshigupta1684]

@@janaprocella8268 i ordered gloripan from Amazon.....if u aren't Indian then i guess weismell ll work great for u

[@pawshands9706]

This is my next project to try. I am vegan and my challenge is to find and attempt other great vegan recipes. This bread looks scrumptious and I love the Sourdough similarities.

[@mariacasella979]

I've been on Pinterest looking for a good recipe for no knead dough bread..without a Dutch oven...do you have 1 for a gluten free one?!? thank you for sharing with us💕✨

[@biggerbolderbaking]

Hi Maria, you can use this one but with an all purpose gluten free flour. bit.ly/WholeWheatBreadRecipe

[@nusratbibi5866]

Hi very yummy recipe and is really good mix and cook with children easy. 😋😋❤️❤️❤️😍😍

[@biggerbolderbaking]

Well done, you!

[@jennycull1061]

can you directly substitute instant yeast for active dry yeast or is there any changes to be made to the measurements?

[@samuellimkingaik2787]

Hi, i just want to say big thank you for your great teaching i managed baked the great bread ❤️. I'm so happy with it.

[@MermieOriginals]

I'm a bit impatient, lol. But I found that if I leave the dough a bit wetter I can bake it nicely in a loaf tin after just 2 hours. Of course it's a bit more dense but retains a moist springiness and is good the next day too. PS. I don't have an oven so I cook it on top of a wire cooling stand on the top of my wood fire :) (or I make the small buns in the frying pan. Thanks, your recipes (except the microwaved ones^^) are perfect for my way of life which is quite simple with few electric gadgets.

[@biggerbolderbaking]

Thank you for sharing this here.

[@jhanelmark3056]

Can i put butter in my dough. Gives it a great flavour.

[@sebastianimages]

Gemma.. we love your no machine ice creams, but is there a way to make gelato in a like fashion?

[@biggerbolderbaking]

Thanks for your suggestion! I will add this to my list

[@sebastianimages]

@@biggerbolderbaking Cant wait!

[@MANA98]

Man this is the best recipe out there. Im currently out of goods to make the bread because of failing every time but ill definitely try this one the next time #lockdown

[@marlenet5115]

My sister has made this bread 4 times in one week. We have been eating it nonstop lol. It's very easy to make, and no kneading (or very little) makes it great for seniors or people with tendonitis/carpal tunnel like my sis and I. I've been baking since I was very young, and took one year of it in vocational high school as well as Commercial Foods. My sister is getting to be a pro at making bread now, and is putting me to shame lol. Thanks for this video!

[@biggerbolderbaking]

Lol, Marlene! Thank you so much for sharing this with me! Well done to her! Delighted you all love this bread! Hope you two can find more favorites here: www.biggerbolderbaking.com/bread-recipes/.

[@aliwald2120]

Hi Gemma! I just made this and it was so delicious! It was the first homemade bread I’ve ever made! I was wondering if you could a video for pumpernickel bread?

[@sanjnaiyer8093]

I tried this recipe. It is really easy to follow. Looks great, tastes amazing but mine didn't brown as much as this one. Could you tell me why that might be?

[@dcwatashi]

You can always get a spray bottle fill it with water and spritz the top of it. That will help also some people will put an egg wash on but not usually on artisan bread. Did you have a pan of hot water at the bottom of your oven that makes a world of difference

[@michaelgutman4910]

It looks amazing! Can you show us the Tangzhong method of bread making?

[@biggerbolderbaking]

Thank you for the suggestion. I will see what I can do about it.

[@samanthaflorence733]

Jemma, I'm a beginner at bread making and I want to try this recipe, but if I leave the dough in the fridge for 1 to 3 days in the fridge as your suggestion, do I immediately put it in the oven or do I have to bring it back to room temp for x hours? I hope you can answer this, thanks ahead!!

[@biggerbolderbaking]

If you're chilling this in the fridge (not the freezer) then you can let it sit at room temperature for around 20-30 minutes. Then you can gently flap it on your work table and start shaping the bread. That will 'wake up' the dough, then you can proof it a second time before baking it.

[@DiaDia18]

Very nice bread reciue! Gemma yoy live the dough to proof at room temperature? Have a nice day! 👍👏🍞

[@hananafees2311]

U should remove your rings before u knead

[@kellyoconnor1035]

Hi Gemma! I hope you are feeling well 🙏. This was a wonderful video. Thank you, as always for taking us through all the steps & explaining everything in such lovely detail. As a teacher, I really mean it when I tell you you are a Fabulous teacher! I especially appreciated your teaching us about the smell, & showing us how to tell the dough was proved. I feel I have that extra edge with your secret . Will be buying a bread basket!😉 XX I am praying for you as February approaches 👶💙💚

[@biggerbolderbaking]

Thank you for the glowingly positive review. I take inspiration from bold bakers all over the world, and try to address the more common concerns or fear in baking. I'm delighted to know that I am able to help.

[@kellyoconnor1035]

@@biggerbolderbaking So sorry to reply back, but you really have helped me. I have always wanted to make bread. I just ordered the yeast & the bread basket. I never thought I could even try! This is going back to my teens. Thank you Gemma.

[@melodydeleon5072]

Hi! Can I use baking powder and or baking soda to substitute and how much? Can I also use the starter here and how much? Thanks

[@biggerbolderbaking]

Oh no, I don’t recommend it. Yeast does more than making the dough rise. It helps develop gluten and flavor. I recommend my no yeast bread recipe instead, www.biggerbolderbaking.com/hearty-no-yeast-bread-recipe/

[@EmmTASTY]

This is amazing 😍😍 I need to film a bread recipe on my channel as well 😊

[@biggerbolderbaking]

Thanks a million!

[@ima7333]

Hi, Gemma! I got a question. I live in a hot country & my room temp is high 38C low 26C. Do you recommend fermenting this dough in my room temp for a minimum of 18hrs? My sourdough can’t go longer than 6 hrs at room temp w/o getting overproofed. Please advice

[@biggerbolderbaking]

Hi Ima. The proofing process is much faster in a warm environment. So play it by ear. Your dough is ready when it has puffed up in volume, about double in size.

[@IAMNSI]

Does anyone know, how much calories is in this bread?

[@biggerbolderbaking]

I’m sorry I don’t have that here, Jidwi. I recommend you use fitness apps to get that info.

[@IAMNSI]

@@biggerbolderbaking thank u for replying. I tried ur recipes and i never failed. I love it !!

[@elitaazhar3939]

Hi, Gemma... Greetings from Indonesia! I love love love your channel so much! I just make your flaky biscuits yesterday and it was a big hit my kids love it. I really love to try this no knead bread but can I use sugar instead of honey? If yes how many tbsp? Thanks

[@rathinishanthi2983]

Yes. 1 tbsp should be enough.

[@cinnamonbed]

When I use yeast my dough smells strongly of beer/alcohol and then it doesn't disappear after baking, any tips? Thanks for the recipe!

[@biggerbolderbaking]

Yeast actually adds flavor to bread. But if it is a taste that you do not like, you might want to try other breads that does not have yeast in it.

[@arlenejokozo222]

You never fail to disappoint everything you do is just great. Thank you so much.

[@biggerbolderbaking]

Thank you for the kind words.

[@jackwaller2636]

Hi can I make this and leave it to ferment in the fridge and would it be a cheat sourdough ? Or do I have a good sourdough recipe? Thanks jack

[@biggerbolderbaking]

That's a good question Jack. Because of the longer proof times, it is a LIKE a sourdough. You can consider it a beginner sourdough if you will, without using a sourdough starter.

[@tarabuxo5633]

Because I live in the Caribbean and it's really hot even at night. I sometimes do my dough The night before and leave it in the fridge. Believe it or not it rises really nice and it does have a nice soury smell. And I tend to use even less yeast than is recommended so it rises even slower..

[@jackwaller2636]

@@biggerbolderbaking thanks

[@andriratnasari2648]

Gemma, thank you for the recipe. Definitely will try. If I want to add seeds or dried fruit...how much should I add so the loaf would still have a beautiful texture and rise? I am always scare to knock back the gas for artisanal bread... I think I will give it a go. Knocking back those air

[@biggerbolderbaking]

Hi Andri. You can add seeds and / or dried fruit. It would really depend on your preference, but 2/3 cup max (seeds or combination of seeds and fruits) should be alright.

[@fatmamahfouz3800]

I tried this recipe many times and the bread was amazing, although, I did not put the dough in a proofing pan just put it in the baking pan and let it proof. Tried with and without water in the oven or covering for 30 minutes but there were no difference I still get the same great bread. Thanks Gemma

[@biggerbolderbaking]

Well done, you! Thank you for sharing here.

[@jeannesantiago1300]

I dont have wheat flour is that okay?

[@elizabethvallely4044]

Thank you Gemma. for this great recipe will have to try it for sure, enjoy the video God Bless 💕

[@nonmihiseddeo4181]

Gemma's No Knead Pizza Dough is amazing. When I make it, I double the recipe and let it ferment in the refrigerator (as the recipe calls for refrigeration) for at least 3 days up to 5 days. It's HEAVEN when it's baked into pizza crust. There have been times when I've always had this pizza dough on hand, kept in an empty coffee can with a lid, so I could have it anytime without waiting! Give it a try, if you haven't yet. It's on biggerbolderbaking.com with a video here on KZbin.

[@biggerbolderbaking]

Thank you for your lovely review and for your support. I'm delighted you enjoyed it. :)

[@nonmihiseddeo4181]

​@@biggerbolderbaking Thank YOU.

[@nataliaelias4408]

First comment

[@biggerbolderbaking]

Hi Natalia!

[@jennycull1061]

Gemmaaa!! Please reply. As i live in a tropical climate, its always 30C here whereas you've mentioned 20C on your website. Can i still make this bread? Would i have to adjust my fermenting time? PLEASE PLEASE REPLY

[@biggerbolderbaking]

Hi Jenny. Doughs rise much faster in a warm environment. The reason for the long hours of fermentation is for the flavor of the bread to develop. When the dough has risen, you can place it in cold place in your home or in the fridge so it will continue to ferment.

[@jennycull1061]

@@biggerbolderbaking ok. Thanks

[@feliciaalphabacani4906]

Will it still ferment if i use bleached apf? Also can i not use wheat flour? I only have apf and cake flour. No one sells wheat flour where i live :(

[@aaronwhitehead3293]

I love this recipe! One thing though, mine seems a little dense once I cut it - how can I get it to be a little lighter and have more little air pockets?

[@sandylocks755]

The recipe was very easy to follow. I enjoyed the whole process...but.. Why did my bread taste really bitter? Would the yeast cause the bitterness? I used 1 tsp of active yeast as specified. Any ideas why? Thanks Gemma!

[@biggerbolderbaking]

Hi Sandy. The bitterness in whole wheat bread is caused by the phenolic acid and tannins in the bran layer of the wheat. Different wheat varieties have different levels of these compounds and produce breads with different levels of bitterness. “Traditional” varieties of wheat, such as red wheat, contain high levels of tannins, while hard white spring wheat contains relatively low levels of tannins. This oil in whole wheat flour results in it having a much shorter shelf life than white flour and makes it susceptible to rancidity if not stored properly. Store your whole wheat flour in an airtight bag or container in the freezer for the best result.

[@sandylocks755]

Thank you for the education 🙂 I almost threw it out but I decided to let it completely cool overnight before tasting it again. The bitterness actually became more tolerable. My wheat flour was King Arthur (?). I'm not sure of the specifics, but I will check the package next time. Thanks Again!

[@dstgermainart]

Why does this recipe take 18-24 hours to ferment the dough? Many other no knead bread takes about one hour or 90 minutes at the longest.

[@biggerbolderbaking]

Hi Diane. Because I don’t knead this. Instead, I let time to do it for me. Hence the long bulk fermentation time to develop the gluten and the flavor of the bread.

[@dstgermainart]

Thank you! So delicious!

[@rhyfelwrDuw]

Looks amazing! I work in my local M&S bakery (despite being gluten/dairy free) and I bake a boule (although I don't make it - they come in frozen and the bakers bake them), and it is our most popular loaf! Btw not long to go now before BBB Jnr appears

[@biggerbolderbaking]

Hi. Thank you for sharing and for the well wishes.

[@zoletapauljustinec.3445]

Hi Gemma just asking here. Will the smell of boozy alcohol from the fermented dough evaporate once it's baked in the oven. Thanks for the answerr.😊

[@biggerbolderbaking]

Yes, it will. Check the complete recipe here www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/

[@zoletapauljustinec.3445]

@@biggerbolderbaking Thanks for answer. Been made this overnight can't wait for my results on my bread. Thanks againn.

[@cydenyap]

Hi! We don't have honey available at the moment, is it okay we use sugar instead?

[@biggerbolderbaking]

Yes you can! Instead add 2 tablespoons of sugar.

[@cydenyap]

@@biggerbolderbaking thank you very much! 😊

[@mitch6590]

Hi Gemma! Thank you for always putting out useful videos that are easy to follow :) It's made experimenting in the kitchen much more fun! I notice that if I leave my dough to ferment for too long, it develops that boozy smell and it lingers even after baking :( It can be quite strong and I'm honestly not too fond of it. I was wondering if that's just the nature of homemade bread or if I'm doing something wrong. Your help would be much appreciated! Thank you!

[@biggerbolderbaking]

It's a nature signature smell of artisan bread. However, if it's really unpleasantly strong, the dough might be over proofed. Try it for shorter but enough time. Hope this helps.

[@mitch6590]

@@biggerbolderbaking Thanks for the reply, Gemma! Will take note of this :)

[@dayglowjoe]

can you use sugar instead of honey?

[@biggerbolderbaking]

I suggest, you make it into a syrup first. I have a recipe for golden syrup that you can use. Here it is www.biggerbolderbaking.com/perfect-golden-syrup-substitute/

[@dayglowjoe]

@@biggerbolderbaking thank you!

[@elizabethsmyth7769]

Hi. The flour is this made with bread flour....love the recipe but not sure what I can use. I would automatically use bread flour as opposed to all purpose. Thank you

[@biggerbolderbaking]

Hi Elizabeth. I would not recommend substituting all purpose flour with bread flour. The recipe already has whole wheat flour, which would be very dense if not for the all purpose flour in it. Bread flour has more protein than APF, and combining it with wheat flour might not be the result you would want in your bread.

[@elizabethsmyth7769]

@@biggerbolderbaking thank you that is very helpful. Cant wait to try this recipe.

[@annakent2114]

What flour can I use instead of wholewheat flour? I bought wholemeal flour thinking that it was wholewheat so I can try this recipe. Please answer as soon as possible. Thanks!!

[@joannagg6534]

Very easy to make and taste like in the childhood .thank you from Poland

[@biggerbolderbaking]

Glad you liked it!

[@shamei7270]

Can you please make croquembouche cream puff tower

[@biggerbolderbaking]

Yes, but I have not done one for BBB yet. I will add that to my list.

[@cindywidenhouse3893]

Hi Gemma, Can I use my pullmans tin at 350 degrees?

[@biggerbolderbaking]

Hi Cindy. You can use a pullman tin for this one and bake at 400F as this needs to be baked in a hot oven. If you want a chewy crust, you can steam your bread in the oven by placing a baking pan with water, underneath your bread.

[@GojoxSuk]

Can I use a bread mould

[@biggerbolderbaking]

Absolutely!

[@nadianawaaz5440]

Could I just use all white flour? I have no wheat flour. 😞

[@biggerbolderbaking]

Yes, you can use all purpose flour. Note that when you change an ingredient, you also change the result. You may need to adjust the liquids as flours do not absorb liquids the same way; so add more or less, whichever is applicable. Gradually add liquids until you reach the same consistency as shown in the video. Hope this helps.

[@kenneth6081]

Do you need to have the water at the bottom of the oven throughout the baking time?

[@biggerbolderbaking]

Hi Ken. If you want a chewy crust, you can steam the bread for around 20 minutes, then remove the water or leave it if it has dried up already. I hope this helps.

[@thomasmcivor3969]

Blood temperature water eh? Ummmm...good to know 😐

[@biggerbolderbaking]

Glad it's helpful. I hope you'll give this a go.

[@515aleon]

You are are an excellent teacher. However wondering if you or any of the viewers has experienced with high altitude. Never really tried such a thing since I live at 6000 feet. With this recipe would I need to adjust with adding/subtracting whatever? Makes my headache. :)

[@biggerbolderbaking]

Hi Jay. You will need to make some adjustments if you are baking at high altitude. Here is Gemma's guide on baking at high altitude www.biggerbolderbaking.com/high-altitude-baking-guide/ We hope this helps.

[@shreyabhanushali3795]

Will definitely love to make it. My all time favorite snacking is freshly baked bread with a butter layered over it.Thanks gem for coming up with the healthier options of baking bread

[@biggerbolderbaking]

You are welcome.

[@stoicaalina9863]

Hello! Can i add olives or sun dried tomatoes?🤗🤗🤗

[@biggerbolderbaking]

Yes, absolutely.

[@jhanelmark3056]

Can i put butter in my dough. Gives it a great flavour.

[@anna.318]

Do I have to put the baking sheet over a cast iron sheet? I don't have one

[@biggerbolderbaking]

You don't need to but it's one way from preventing the bottom of the bread to turn brown and hard.

[@EricThompson-gs9ce]

Gemma hi. With the shortages of commercial dried yeast, do you have a segment that covers using a scrap of yeast to create a preferment yeast substitute to use in place of the unavailable yeast in our stores? I know, that's asking alot, but the shortages are real in my city. I read somewhere you can make a single use yeast using a small fraction of the left over powered yeast (IE: Flesh anns active, dried yeast) and a Tsp of flour with a standing time of 16 hours. As a pastry chief, I thought you were the perfect one to ask. Thank you in advance.

[@biggerbolderbaking]

I understand, and I hear the same from a lot of bold bakers. Hence, the growing popularity of sourdough starters. I do not have much experience in it, as it was not really a specialty when I was working. But you can join me in my journey in the world of sourdough baking. Check my guide on how to grow your own sourdough starter here www.biggerbolderbaking.com/how-to-make-a-sourdough-starter-guide/

[@arianecercado841]

Ordered the ingredients. Excited to try this. Is it ok to use bread flour instead of all purpose flour? 😊

[@biggerbolderbaking]

Hi Ariane. Yes, you can use bread flour, but you may need to adjust the amount of liquid into your dough as flours do not absorb liquids the same way. Add until it reaches the same consistency as shown on the video. For best results, follow the written recipe here, www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/ Enjoy!

[@arianecercado841]

@@biggerbolderbaking Thank you very much!

[@ashlynyao7620]

can I use this recipe without whole wheat flour? Haha

[@biggerbolderbaking]

I don’t recommend it, although technically you can use all purpose flour in this. Note that you may need to adjust the amount of liquids, and that when you change an ingredient, you also change the result. I suggest you stick to the recipe, it will bring out the best texture.

[@Aam2008mui]

How to store the bread to keep it fresh and for how many days?

[@evadaniels6840]

It came out very hard from the outside and wasnt even cooked inside I followed each and every step,i dont know whT went wrong

[@biggerbolderbaking]

I'm sorry to hear that Eva. But it sounds like your oven was too hot, it cooked the outer part to a crust very fast, before the bread is cooked through.

[@evadaniels6840]

@@biggerbolderbaking i baked it at 200°c for 60 mins What should i do to avoid the hard crust?

[@brendaspamperedkitchen9878]

Artisan bread is my go to. Thanks for sharing!

[@biggerbolderbaking]

You are welcome.

[@luluatembey904]

Hi. Lovely recipe. I have just one query ..do we use the lower heating element or both (upper and lower) while baking bread.

[@el7jake]

I use both because the bread doesn't brown if you use only top or bottom.

[@sheffieldair4725]

Can this be made with white bread flour instead?

[@biggerbolderbaking]

Yes, you can, but know that there will be a difference in texture and density.

[@avezan82]

After 20hr + my dough is still wet & sticky. It hasn't formed into a dough ball. I proofed it covered in my oven, to keep it warm.

[@nathanjames4961]

I am making this bread I reached the the second dough rising step I will send the feedback

[@biggerbolderbaking]

Thanks, Nathan. I hope it turned out well.

[@nathanjames4961]

Yeah it was the most tastiest bread I have ever made

[@clairebaron2037]

Hi! Can I substitute whole wheat flour with other kinds? Oat flour, perhaps?

[@chantelkok9720]

Can I just use all purpose flour for this recipe? And also what if I don’t have a cast iron tray for the bread baking?

[@dcwatashi]

Too bad she doesn’t have time to answer peoples questions. You can buy a pizza stone instead. The most important thing really is having the tray of water in the bottom and yes you can use just all purpose flour

[@chantelkok9720]

@@dcwatashi thx for the reply. Appreciate it. 😊

[@alexepiscript8628]

I've always wondered why my bread tasted so raw and didn't have that mature and well developed favour of commercial bread. Now I know. It's proofing time.

[@biggerbolderbaking]

Yes, proofing develops the gluten and flavor in bread. Thank you for watching.

[@ThaUnpronounceable]

Did it, but now after only 3 hours my dough has already tripled in size! It will overflow if i let it for 24 hours. What should i do?

[@el7jake]

Put it in the fridge. That slows the process down.

[@Warmfireandtea]

But I don't want it sour. But I want bubbles.

[@biggerbolderbaking]

This will have bubbles, too. I have sent you the link to the recipe in another comment. You can also try my recipe for crumpets, it has bubbles and are soft, too. Here it is, www.biggerbolderbaking.com/homemade-crumpets-no-knead/

[@dd.demideviil]

Hello! I discovered your channel just today and I have to say I'm absolutely in love! I'm a teenager and I've never made a real full meal but your videos motivate me so much to get into cooking! Also your voice is so nice and soothing, keep up the good work

[@biggerbolderbaking]

Hi. Welcome to Bigger Bolder Baking! Thank you so much for your kind words! You can always find links for written recipes (along with video if available) below or above my videos/pictures in my posts. On each page, to the left or at the bottom, you'll see a navigation bar with "Tip, Video, RECIPE, Comment, Share, Save". Click on "RECIPE", you'll be directed to the recipe section. Or you just simply scroll down and you’ll see recipes. In a combined recipe post, click on each recipe’s title (highlighted in light TEAL ), you’ll be directed to an individual recipe. Here you go : www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/

[@valerie577]

I made this yesterday, started day before, used my Lekue bread maker which was so easy...my husband loved it. I baked at 400F for 30 minutes

[@biggerbolderbaking]

Well done to you, Valerie. Thank you for sharing.

[@stephanieamata767]

do we need the cast-iron tray are there alternatives?

[@biggerbolderbaking]

You can use another metal tray, like you would in a double pan. I hope this helps.

[@shwetasukumar]

Love this recipe and so well explained! I've been thinking of baking bread and with clear instructions such as these, I'm going to give it a go. Looking forward to lots more bread recipes and hoping you'll do a tear and share bread soon, as well as dinner rolls x

[@biggerbolderbaking]

You can expect new recipes for breads here. Stay tuned!

[@Forbidden13Angel]

I understand that the yeast needs sugar, but doesn't it give the bread a slightly sweet taste? I like quite salty bread...

[@biggerbolderbaking]

You will only need a very little amount. You can still make a salty bread.

[@kelseymcnevin9380]

If you're using the active dry yeast (all I have in the cupboard and the stores are sold out of yeast) do you use the same amount as the instant yeast and just add it to the honey water?

[@biggerbolderbaking]

Hi Kelsey. If a recipe calls for 1/2 tsp instant yeast, you will need 1 tsp of dry active yeast to replace it.

[@ara-zd5hj]

Hi gemma can I use your crazy dough recipe for bread like this or like bakery style Dutch oven bread. But I don't have a Dutch oven so what can I use?

[@bakeawaybyhajira9984]

Is it necessary to bake after 24 hours

[@biggerbolderbaking]

After 24 hours if you don’t bake your dough then pop the dough in the fridge for up to 3 days. Find the complete recipe here www.biggerbolderbaking.com/whole-wheat-bread-recipe-no-knead/

[@valerie577]

Making this yesterday and will be baking this afternoon

[@biggerbolderbaking]

Hope it turned out well, Valerie.

[@valerie577]

smells good, baking right now

[@gavin9556]

Its perfect its gluten free everything is perfectly explained keep up the good work🤗🤗

[@biggerbolderbaking]

Thanks a million!

[@gavin9556]

@Gail McLean u can use different fliurs go do it agian