Italian Peasant Bread | Poolish Method

Italian Peasant Bread Full Recipe and Directions:
aramon65.wordp...
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Italian Peasant Bread - The sweet aroma of whole wheat and corn perfumes the air as the knife breaks through the crisp and crackling crust. The first slice reveals a crumb that is light and airy with a open textured with a few large fermentation bubbles throughout the loaf. You can taste the subtile sweetness in the bread which is developed in the loaf from the Biga. This bread is a throw back to days when Italian bakers used a less refined flour and time to develop the subtile and complex flavors to make their breads. Baking the loaf on a hot baking stone produces a bread that has the characteristics of a bread baked in a wood-fired oven. Hand-shaped and hearth baked the Italian Peasant Bread is sure to become one of your favorite breads to make at home for your friends and family.
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“Just One Bite, Please?”
Blog: aramon65.wordpr...
Facebook: / justonebiteplease
Instagram: / justonebiteplease
Twitter: / just1biteplease
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Large Stainless Steel Bowl; amzn.to/2a9rY5T
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Music from KZbin Create:
Da Jazz Blues, Love Struck, Forget Me Not, and Ersatz Bossa

[@ophliablue]

This video literally solved all of my artisan bread making issues. I was making it way too complicated before. These steps simplified everything for me and I can’t express enough my gratitude to the man who made this video.

[@JustOneBitePlease]

Hello Ophelia Blue, I truly appreciate your feedback on your baking experience and success in making artisan bread. My goal is to encourage those who want to learn techniques that will provide the best results when baking. It is folks like yourself that inspire me to continue to teach and create new content for my channel. Thank you for taking time to share. Have a wonderful day!

[@ophliablue]

Just One Bite, Please? You’re welcome! I would love to see more bread videos from you, especially the ones that use the pre-ferments. I have a 2-pound poolish in my kitchen as we speak!

[@lindawilliams5289]

I have made this recipe twice this week. The first time the bread turned exactly like the picture and it tasted amazing. The second time I let it rise too long in the final proofing so the loaf looked more square but it still tasted amazing!! This will now be my go to recipe for bread! We love it in our house! Thank you for the detailed steps

[@JustOneBitePlease]

Linda, I truly appreciate hearing about your baking experiences while making this recipe. Thank you for taking time to share your comment with the "Just One Bite, Please?" community. Have a wonderful day!

[@dyfynt1187]

Everyone loved it! Isn't it funny how it takes you hours to create something, and only moments to be devoured? haha

[@JustOneBitePlease]

That's the life of a baker. Lol... We bake for the love of baking and the shear enjoyment of seeing other enjoy our work. Great job!

[@danielmoran9902]

This is easily the best 'how to' that perfectly explains how to turn your biga starter into a loaf. And a perfect loaf at that. Bravo to whichever genius created this splendid tutorial. X! from a UK baking enthusiast.

[@JustOneBitePlease]

Hello @danielmoran9902 It is my pleasure to meet you. I appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please community. Thank you for kind words for my work. I'd love to hear about your baking adventure when you make the recipe. Cheers from San Antonio, Texas!

[@TheMaximzodal]

Very professional and edited instructions. I wish all youtube videos were like this one. AND, the technique for making the bread is very clear and most importantly, helpful! Not flouring the counter while kneading was a new idea.

[@JustOneBitePlease]

Hello Maxim, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. I truly appreciate your kind comment for the instructional videos I'm producing for my channel. It is wonderful you learned not to flour the work surface while kneading. Thank you for taking the time to share your message with us. Have a great day!

[@eddiegammon8621]

Your quote "I would encourage you to find one recipe you love and make it at least once a week for 2 months. " I have made this bread 4 times and it is perfect. If you want to wow you friends this is the recipe. Outstanding recipe and great video. Thank you so much

[@JustOneBitePlease]

Hello Eddie, I really appreciate your words of encouragement. Thank you so much!

[@944gemma]

Some olive oil, oregano, salt, pepper and a cup of tea. Heaven in your mouth. Great videos.

[@JustOneBitePlease]

Hi 944gemma, That sounds great!

[@eemeihoh3371]

Tried your recipe. The result is amazing. The crust is crisp and slightly chewy, the inside is soft and spongy. It is perfect. Thank you. I love this recipe. Will definitely make more.

[@JustOneBitePlease]

Wow! Thank you so much for sharing your baking experience with the Italian Peasant Bread recipe with the Just One Bite, Please? community. Have a great day!

[@atk_1]

Great video and wonderful recipe. Made this yesterday with Semolina flour instead of corn meal. Turned out delicious 😋. It’s a hit at home. I also cooked in a Dutch oven I have a large oval one that worked perfectly. But I kept it covered for 15 minutes Thanks for sharing

[@JustOneBitePlease]

Hello Annabella, Congratulations on your baking success! Thank you so much for sharing your experience and results making the Italian Peasant Bread with the Just One Bite, Please? community. I appreciate you taking the time to write. Have a wonderful weekend!

[@spirokaci]

This man's hands are so fast and skilled. A real pro. Thanks for the video. Really simple to follow.

[@JustOneBitePlease]

Hello GD Kaci, It is nice to meet you. I appreciate you kind words of support for my work. Please let me know if you should ever have any question about this or any of my other recipes. Thank you and have a wonderful day!

[@noiseache7720]

Though I don't have a bakers stone or metal bowl to cover the bread in the oven (I used a baking tray and covered with tin foil), this is still the best bread I've made, ever! The taste and texture is fantastic. Thank you Sir.

[@JustOneBitePlease]

Hello Noise Ache, It is nice to meet you. Congratulations on your baking success making the Italian Peasant Bread. I appreciate you sharing how you figured out how to create the best baking environment with what you had on hand. Thank you so much for taking the time to write and share. Have a great day!

[@robertbrewer2190]

This is a universal favorite among family and friends...leading to requests for more! I'm so lazy that I start the biga in a bowl large enough for the final addition of ingredients and feel that I have saved washing one whole bowl! Thanks for a recipe that has made several people very happy!

[@JustOneBitePlease]

Hello Robert, It is nice to meet you. Congratulations on your baking success! It wonderful you are baking for your family. Yes, I make the poolish in the same bowl I mix the final dough also, The smaller bowl in video was used to show a better visual of the poolish fermentation. Thank you so much for taking the time to write and share your experience with our community. Have a great day!

[@andrejvisnyovszki8953]

Just wanted to thank you, sir, for after so many failed experiments and stillborn loaves, I've finally managed to bake a REAL good bread :). Subscribed and will be following your recipes from now on :). Liked the music in particular.

[@JustOneBitePlease]

Hello Andrej, It is my great pleasure to meet you. Welcome to the Just One Bite, Please? community. Congratulations on your baking success with making and baking the Italian Peasant Bread. I so appreciate you for taking the time to share your experience with making the recipe. Thank you for subscribing and for your kind words for my work. Please let me know if you should ever have any questions about any of my other videos and recipes. Have a great day!

[@smittynumber1812]

When I read "DO NOT ADD FLOUR" during the kneading, I knew that you know what you're doing. Gonna try this out soon

[@JustOneBitePlease]

Hello Smitty, LOL.. I'm glad to hear you got my message. Please let me know if you should have any questions when you make the recipe. Thank you for writing. Happy Baking!

[@FranGagne]

I've been baking bread for < 1 year but am convinced a wet sticky dough and overnight preferment are essential to good bread.

[@jainymurphy9406]

This is the most🌹 BEAUTIFUL LOOKING LOAF OF BREAD!!!! ON KZbin THANKS FOR SHARING!!!!

[@JustOneBitePlease]

I appreciate you kind words. Thank you and have a wonderful day!

[@944gemma]

My favorite bread baker. You make everything not just easier but great. Your English muffins are best.

[@JustOneBitePlease]

Hi 944gemma, You are so kind. I really appreciate your kindness. Thank you so much!

[@joefalcone1]

Just want to "Thank You" for the Great bread recipe. I've made your Italian Peasant Bread 4 times & each time it gets better. I've learned to slash the loaf correctly to get the proper ear.

[@JustOneBitePlease]

Hello Joseph, It is nice to meet you! Congratulations on your baking success. It is wonderful you have repeated making the recipe perfecting your process each and every time. I encourage my students to find a recipe they love and to make it once a week for 2 months and take notes and pictures of their progress. As the quote goes "How do you get to Carnegie Hall? "Practice, practice, practice." Thank you for taking time to share your baking experience with me and the Just One Bite, Please? community. Alejandro - "La vita e troppo breve per mangiare e bere male."

[@mariehiggins5225]

@@JustOneBitePlease WA

[@paulcorley7314]

So many great comments and it's so nice that you take the time to answer each and every one!!! I've actually watched the video and re-watched it probably over a dozen times I'm making the bread for the second time maybe the third! I'm using a baking stone Bowl and preheating it to the 500 Degrees; I use the suggested 10 minutes and then take the bowl off. I'm also using a baking Trey to put the bread on the stone as I don't have the correct item! This bread comes out so fantastic my wife makes me bake it Over & Over!!! I can't thank you enough for this wonderful recipe!

[@JustOneBitePlease]

Hello Paul, It is wonderful to meet you. Congratulations on your baking success making the Italian Peasant Bread. I'm happy to hear you have found the best technique for baking the bread in your home oven. I'm sure your wife appreciates you baking for her. Thank you for taking the time to share your results and experience making this recipe. Have a great day!

[@princeharming8963]

Outstanding results!! This is now a mainstay of my Master File - under "Bread"

[@JustOneBitePlease]

Hello Prince Harming, It is nice to meet you. I'm glad you enjoyed the video. Thank you so much for taking the time to write. Have a great day!

[@lylaaamir8952]

I made this bread today and it turned out wonderful. Although my electric oven is only 230 C maximum. Would definitely make it again. Thank you for such a wonderful recipe.

[@JustOneBitePlease]

Hello Lyla, It is my pleasure to meet you. I appreciate you waiting for my response. I've been traveling during the holiday season. Congratulations on your baking success! It is so wonderful to hear about your baking adventure and your results. I so appreciate you taking the time to write and share with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about any of my other recipes. Thank you and have an amazing day!

[@johnnyaltomare2422]

That’s cool how you used the bowl over the bread while it was baking, rather than using something like a Dutch oven.

[@JustOneBitePlease]

Hello Block_The_Delinquent, Since most of my recipes produce much larger loaves and are shaped differently than a Dutch oven. I use a very large stainless steel bowl to trap the initial steaming in the first 10 minutes of baking the loaf on the stone hearth. Thank you for taking time to comment.

[@ijanms]

I thought the stainless bowl was a great idea too. Never thought of doing that. Thanks for the tip!

[@wallyclay]

As a less expensive way, I've used aluminum roasting pans in the same fashion.

[@cliffthegardener]

Thanks for posting the video. I made a bread that i liked, wasn't full of holes, nice texture nor wet. Lacked a stone and metal bowl to cover in the oven. Just used a heavy tray to sit on. Came out great. Toasted brilliantly for breakfast. Thank you.

[@JustOneBitePlease]

Hello Clifford, It is nice to meet you. Congratulations on your baking sucess. I appreciate you taking the time to share your results and experience of making the recipe. I love how you used what you had to produced a a terrific loaf of bread. Thank you for taking the time to write. Have a great day!

[@wallyclay]

Have to say, that is one of the most picture perfect loafs I have ever seen.

[@JustOneBitePlease]

Thank you so much, wallyclay!

[@roberttschaefer]

Really excellent video. This preferment is not a biga (which is a thick, low hydration levain) but rather, this is a poolish (high hydration, more like a batter). A poolish preferment has many advantages, including better, faster enzymatic activity, and it’s also a lot easier to mix into the dough.

[@JustOneBitePlease]

Hi Robert, Thank you for taking time to share and leave your comment.

[@jenniferherrington]

That is some beautiful bread before and after it is baked, but I think that is a lot of work too. Spare time for me is so hard to find these days! I enjoyed your video and I loved the Jazz music that you added to it. It did make an awesome video!!

[@JustOneBitePlease]

Hi Jen, I appreciate you for taking time to comment and share your thoughts with us. If you are looking for a bread recipe that would work better for your schedule, check out my Butter Rolls | No Knead Method video: kzbin.info/www/bejne/ZnbGkqakoLZ4odE Please let me know if you have any questions. Thank you for kind words and supporting my channel. Have a wonderful day.

[@ninaperova6377]

Золотые руки настоящего мастера! Спасибо большое за подробное описание-это такая редкость и большой труд!

[@JustOneBitePlease]

Я очень ценю ваши добрые слова в адрес моей работы. Большое спасибо за то, что нашли время, чтобы прокомментировать. Вот ссылка на рецепт, переведенный на русский язык: translate.google.com/translate?sl=en&tl=ru&u=justonebiteplease.com/2016/07/29/italian-peasant-bread/

[@Tonithenightowl]

Cornmeal in the dough batter.... interesting. I make Italian bread all the time and my guess is the reason for covering the bread with the bowl in the oven is to create some steam. Some just spray water on the bread twice during the first 10 mins but I like the bowl idea. You are a pleasure to watch. Thank you Alejandro :o)

[@JustOneBitePlease]

Thank you so much! 😊

[@jrjr1534]

I really appreciate this video. Its great to see your techniques with shaping the dough and I think its the most visually instructive from all of the other videos I've seen on youtube. Keep doing what your doing! You give a lot of inspiration to us home bakers!

[@JustOneBitePlease]

Hello jr jr, Thank you so much for your kind words of support for the work I do on my KZbin channel. I truly appreciate it. Have a great day!

[@valterjcc6204]

Gostei muito desta receita este foi um dos melhores pão que já comi ! Muito explicativo parabéns

[@JustOneBitePlease]

Agradeço suas palavras gentis. Obrigado por ter tempo para comentar.

[@robertcoffen3507]

i have made this bread a number of time its one of the best bread i have ever eaten

[@JustOneBitePlease]

Hello Robert, That is wonderful to hear! Thank you so much for taking the time to share your results with me and the Just One Bite, Please? community. Have a great day!

[@rontavakoli-JD-MBA]

OMG. bro. you are freaking awesome. your knowledge of dough is simply outstanding. Bravo my friend.

[@JustOneBitePlease]

Hello REPUBLIC Shall Endure, I really appreciate your kind words. Thank you for taking the time to comment and have a great day!

[@angelamwatts]

It looks so delicious. I have never tried making bread but I make all of my homemade pie crusts and pies from scratch. You make it look so easy. I've been baking pies for 21 years now. It takes a lot of practice to get it right.

[@JustOneBitePlease]

I fell in love with baking and cooking at a very young age. I started baking and cooking professional over 29 years ago and it was the practicing of the recipes over and over that gave me the skills I have today. Practicing is an essential part of learning and there are no short cuts when learning a skill. Thank you for taking time to comment.

[@minouchka5655]

it s a dream for me to make a bread like this why does it seemes to be so easy in your hands ?

[@JustOneBitePlease]

I've been baking and cooking professionally for over 29 years which as giving me lots of practice with handling doughs. My BAKE! students would often remark how I made everything look so easy. I would encourage you to find one recipe you love and make it at least once a week for 2 months. Your skills will improve greatly and you'll have a wonderful baked good to enjoy and share with your friends and family. Thank you for taking time to comment and have a great day.

[@Louise-qk2po]

That is very good advice, this is how I learnt to make delicious pasta

[@944gemma]

Some really good jazz music to go with the absolute best bread making method.

[@JustOneBitePlease]

Hello @944gemma Thank you so much for your kind words. Have a wonderful day!

[@ttrdf]

dude the whole thing is so elegant, i have to try making that someday! subscribed!

[@JustOneBitePlease]

I appreciate you taking time to comment and for subscribing. Thank you.

[@weekendworker2349]

Thank you, I have used this recipe without change a number of times. Also in a bread machine loaf, for buns etc. One modification has been the addition of about 5% shortening to just soften the bread a bit and a reduction in Poolish yeast to extent preferment time (for my own convenience).

[@JustOneBitePlease]

Hello weekend worker, It is nice to meet you. Thank you for taking the time to share your experience making the Italian Peasant Bread. It is always wonderful to hear about our communities baking adventures and results. Have a great day!

[@Papillon_2010]

Who are the 2 soulless people who gave this a thumbs down?????

[@carollopez8597]

Papillon 2010 : probably someone who didn't like that piano.

[@jane25449]

probably the people who wanted the measurements for the ingredients!

[@theinkbrain]

74 rank idiots who probably can't tell their asses from their elbows.

[@JustOneBitePlease]

Here is the link to the full recipe and directions: justonebiteplease.com/2016/07/29/italian-peasant-bread/ You can always find the links to the full recipe by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!

[@dhkrescue]

I am gonna guess the music, or the tiny print and ingredients not clearly shown..although I liked it!

[@marcelpacheco7878]

Can't wait to try this one. will take me back to my childhood and the Italian bakery down the block from me.

[@JustOneBitePlease]

Hello Marcel, It is nice to meet you. I appreciate you waiting for my response. Did you have a chance to make the recipe? I'd love to hear about your baking adventure. Please let know if you should have any questions. Thank you for writing and have a great day!

[@inculoasorata]

Gorgeous. A lot of work though. I will have to give it a try.

[@JustOneBitePlease]

Thank you. Have a wonderful time baking!

[@944gemma]

Great demo. Great music. I’ll be trying this. Making bread is my passion.

[@JustOneBitePlease]

Hello 944gemma, I appreciate you waiting for my response. I'd love to hear about you Italian Bread baking adventure. Thank you for taking the time to write. Have a great day!

[@EscolaDESALGADOS]

Olá mande-me a receita em português obrigado

[@JustOneBitePlease]

Clique no link para ver o meu blog e a receita completa com instruções em português: translate.google.com/translate?sl=en&tl=pt&js=y&prev=_t&hl=en&ie=UTF-8&u=www.justonebiteplease.com%2F&edit-text=&pageId=110657706470511664097 Por favor, deixe-me saber se você tem alguma dúvida.

[@1012003ricman]

i subscribed not only because its a great video....but because you take the time to read and answer questions in the comment section.

[@JustOneBitePlease]

Hello raiphy z, It is my pleasure to meet you! Thank you so much for subscribing and taking the time to comment. Have a great day!

[@ElGancha]

this looks amazing but looks like he proofs it 8 times

[@JustOneBitePlease]

Hello The Truth about de Blasio, The long fermentation of the poolish is due to the small amount of instant yeast that is in the recipe. This is how we as bakers develop flavor with very simple ingredients. The total hands-on time for the recipe is about 18 minutes. Here is the breakdown of the process: 1) Mix Poolish - Ferment for 8 to 10 hours 2) Mix Final Dough - Bulk Ferment for 2:15 hours (with 2 folds and preshape and 15-minute bench rest) 3 Final Shape - Proof for 1 hour 4) Bake - 30 to 35 minutes 5) Cool - 1 hour at least before cutting I appreciate you for taking the time to leave your comment. It is part of the learning process and is helpful for others to understand the fermentation process. Thank you for your kind words also. Please let me know if you have any other questions and have a wonderful day!

[@ElGancha]

You have inspired me, and I'm going to try this recipe as you state it! Your biga and end product look amazing. Your dough looks so soft, elastic and wonderful. As a beginner, I worry that you have two one hour rises plus a final proof and that the yeast won't be strong enough, but I'm going to trust your recipe and hope for the best. Also with regard to the final proof... why do you cover the bread? Doesn't the bread need room to rise? Does covering it let all the gas accumulate in the middle? i noticed you have nice big air pockets in the middle of your loaf. Thanks, I can tell you have a zest for what you do. It would be amazing to eat your cooking I'm sure. Best wishes from New York.

[@JustOneBitePlease]

Good morning The Truth about de Blasio, I'm so glad to hear you are going to venture into the process of bread baking. As an instructor and teacher, it is my goal to have students learn the life skills of cooking and baking and to understand the process, technique, and skills that allow us to be creative and have fun while we are up to our elbows in dough. Here are my answers to your questions: • The dough is proofed in the couche to retain the batard (football) shape intact and the surface uniformly dry as it proofs and rises. This helps to develop a thin “skin” that bakes to a crispy, chewy crust. • To create a more open crumb structure in the final loaf, I would suggest using a light hand when degassing the dough into the preshape and final shape. This will cause the fermentation bubbles to be retained throughout the dough. I encourage you to not be afraid of making mistakes when learning a new recipe. Understanding you can learn a lot from a mistake. Becoming a good cook or baker is more than a recipe done once. It’s the learning of a process, repetition of a process, learning the skills and practicing those skill, making mistakes and learning from your mistakes and not repeating those mistakes that will take you to the next level of cooking and baking. If you like to can email me directly at: [e-mail] Please let me know if you have any other questions I can help you with. Thank you for taking the time to write and share your questions with the Just One Bite, Please? community. Have a great day! Happy Baking!

[@ElGancha]

Hello! I have made this two times already. Each time it is getting better. I have some biga I set aside for tonight, so I will make another loaf in this style in the morning. Thanks for much for your advice and encouragement. Last time the bread had a very structure, easy to cut, with a nice crumb with bubbles, but not very big ones. I'm not sure I remembered your advice about degassing lightly before the last shaping. I also neglected to cover the bread as you did with a bowl, but I will try to do something like that this time. Your bread rises so much more than mine. Thanks for keeping this wonderful tradition alive. Let me know if you are ever in the New York area!

[@JustOneBitePlease]

Good Saturday to you! How is your baking going today? I'm so honored to be able to assist you to develop your baking skills and techniques. With baking, we are always striving to perfect our processes, techniques, and skills. I'm still learning even after baking professionally for 30 years. Thank you for your kind words. I'll be sure to let you know the next time I'm in NYC. Have a great weekend!

[@dyfynt1187]

Alejandro! I was so excited to get started on this bread, I got up at 6:30 (that NEVER happens on a Sunday lol) It came out perfectly, and it was so much fun! Definitely a keeper, this one! Your directions were impeccable... So easy to follow! Thanks again for sharing. :) :)

[@JustOneBitePlease]

You made my day! I'm so glad you enjoyed making this bread recipe. I'm sure your friends and family will enjoy the fruits of your labor. Have a wonderful rest of the weekend.

[@maureenedonovan9935]

Oh my. I HAVE to get a stone for my oven.

[@JustOneBitePlease]

Hello Maureen, I appreciate you for waiting for my response. Here is a link If you haven't order your baking stone yet. amzn.to/2LLloGK Please let me know if you have any questions. Thank you for writing and Happy New Year!

[@barbaramurphy5606]

I made it...and it was fabulous! Thank you for this wonderful recipe. Today I am making sourdough using my own, home grown starter. It will look wonderful as a batard.

[@JustOneBitePlease]

That is so great! Thank you for taking time to share your experience with us. Have a wonderful day.

[@domdegood5376]

There are no Peasants in Italy, maybe farmers.

[@JustOneBitePlease]

Hello Dom, Yes you are right. The farmers or country folk are know as "Il Contadino" or "Il Paesano" in Italy. 🇮🇹♥️

[@raffaeleirlanda6966]

È pane Cafone. Cafone = Peasant, Boor. Although definition of Pane Cafone does not match perfectly situation here, as pane to be called "Cafone" requires mandatory cook in ovens with wooden fire and here it has been used an electric oven. 😀

[@domdegood5376]

@@raffaeleirlanda6966 Pane cafone dose not exsist, it was made up by some racist bigot.

[@bethbilous4720]

Simply beautiful. I am going to make this.

[@JustOneBitePlease]

Thank you, Beth! Happy Baking!

[@mgtowp.l.7756]

This Is Almost Like The Irish Peasant Bread Irish Soda Bread..

[@JustOneBitePlease]

Hello MGTOW, It is nice to meet you. Thank you for writing!

[@mgtowp.l.7756]

@@JustOneBitePlease My Pleasure

[@patsyoconner9506]

you would never handle soda bread dough like that it would be disaster soda bread from start to finish takes 60 to 80 minutes and tastes delicious

[@annaappleby7192]

I do believe I have Fallin in love with watching you make bread 😊

[@JustOneBitePlease]

Hello @annaappleby7192 It is nice to meet you. I appreciate you for taking the time to comment on the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a wonderful day!

[@annaappleby7192]

@@JustOneBitePlease yes, thank you!

[@divusiulius7539]

This video looks a little too damn easy. If it's too good to be true, It usually is. If you left anything out, I'm going to haunt you in your sleep until you confess. Thanx :-P

[@JustOneBitePlease]

Hello Divus, I hope your baking experience went well. I'd love to hear what your thoughts were after taking the time to make the recipe. Thank you for writing and have a great day!

[@amatouallahhawa5694]

I made it today, my loaf came out bigger but beautiful. I wish I could applaud a picture to show you. Nice Video 👍👍👍👍👍👍👍

[@JustOneBitePlease]

Hello Amatouallah, Congratulations! If you like you can email me a picture of your bread at [e-mail] I would love to see your bread. Thank you for sharing!

[@ImForgivenToo]

Wow! I have watched a lot of artisan bread videos....well, yours is perfect ! Can't wait to try this bread !

[@JustOneBitePlease]

Thank you. I appreciate you kind comment. If you have any questions please feel free to ask. Have a great day.

[@MetaMM]

I would have to make it on my own now that I don't live in Italy anymore, I miss the bread. Beautifully done though it requires patience. Must try it. Thank you.

[@JustOneBitePlease]

Hello Meta M, Please let me know if you need any assistance or have any questions I can help you with. Happy Baking!

[@MetaMM]

I sure will, hopefully I can make it soon. Will let you know.

[@bigchefz]

I am so impressed with this recipe..i have been a chef for over 20 years but never really got into baking to much..i made this and it came out so nice and i have all the nice air pockets too..lol..awesome job..thank you..☺☺

[@JustOneBitePlease]

Hello Robert, It is nice to meet you. Congratulations on your baking success! I truly appreciate you for taking the time to share your experience in making the Italian Peasant Bread recipe. Thank you and have a great day!

[@khadijahsoomro4614]

Whst an amazing looking loaf of bread yummy

[@JustOneBitePlease]

Hello Khadijah, It is nice to meet you. Thank you for your kind words. Have a nice day!

[@pearletamottley6028]

This is my favourite bread recipe. A perfect loaf every time!

[@JustOneBitePlease]

Hello Pearleta, It is nice to meet you. I'm so happy to know of your baking success in making the Italian Peasant Bread recipe. Thank you for taking the time to share your experience with me and our community. Have a wonderful day!

[@jtdiffen]

Wonderful video and recipe! Grazie, andThank-you! I’ve adapted this with sourdough starter instead of yeast. Hard to fine yeast now here in the USA. Lotsa folks baking.

[@JustOneBitePlease]

Hello Jeff, It is nice to meet you. It is great to hear you are finding a way to bake. Yes, this recipe is great to convert to using a natural leavener (sourdough). Could you share your formulation and process with the Just One Bite, Please? community? Thank you so much for writing and have a great day!

[@esalenchik]

Jeff Diffenderfer I was wondering how to convert this to sourdough, and I’d appreciate your quantities, please

[@roscored1000]

I added a little more wholemeal flour and it turned out yummy thank you

[@JustOneBitePlease]

Hello Ross, Congratulations on your baking success! Thank you for writing to tell us about your experience. Have a great day!

[@abu3udai]

wow that one of the best bakeries i ever watch thankssss

[@JustOneBitePlease]

Thank you so much Sulaiman!

[@godbyjrotc]

Now that I’ve watched lots of no kneading recipes that took lots less time and taste really good, there’s no way in Hades I’m going to do all this work.

[@JustOneBitePlease]

Hello godbyjrotc, It is nice to meet you. The hands-on time for the recipe is about 18 total. We as the baker helps to develop the breads final texture, crumb structure, and crust through our limited efforts. You can apply the No-Knead techniques to this recipe if you so desire. I would encourage you to try both and compare the final outcome in volume, crumb structure, and crust. I'd love to hear about your results. Thank you for taking the time to write. Have a great day and Happy Baking!

[@gipsi2001]

At last there is metric included. Bravo!! I will definitely be making this. Yumm

[@JustOneBitePlease]

I"m glad you find this helpful! 😊

[@benarimah6125]

Baked this in a Dutch oven & it was great👍🏾👍🏾👍🏾

[@JustOneBitePlease]

Hello Ben, Congratulations on your baking success! It is wonderful to hear about your baking adventure and results! Thank you for taking the time to write. Have a great day!

[@johnkilcher477]

What a marvelous loaf of bread!!

[@JustOneBitePlease]

Thank you so much, John! Have a great day!

[@TheBobby416]

I like the way it was made. With pride I will make one. Thank you for your time.

[@JustOneBitePlease]

Thank you for your kind words. Have a great day!

[@dyfynt1187]

Gasp!.... Isn't that a Beautiful thing! I'm going to make some this weekend, when I've got time to play. Every recipe of yours that I've made has turned out beautifully. The English muffins made the prettiest dough- I can't wait to try this one. Thank you :)

[@JustOneBitePlease]

Wow! Thank you so much for sharing your experiences with the recipes. It is exciting to know that people like yourself are making the recipes and are having success. I really appreciate you taking the time to comment and share your enthusiasm with my viewer and myself. Please feel free to call on me if you have any question with any of my recipes. Have a wonderful time baking weekend. Alejandro Ramon, "Just One Bite, Please?"

[@rjlionheart]

Now THAT'S the way a bread should look!

[@JustOneBitePlease]

Thank you very much!

[@Emma-lv4ds]

Hello . How simple and professional. Prosperity of your channel. Health and peace to you and your loved ones. 👍🏻🙏🙂🇺🇦

[@JustOneBitePlease]

Hello Emma, It is nice to meet you. I so appreciate your kind words for my work. Please let me know if you should ever have any question about this or any of my other recipes. Thank you for taking the time to write and comment. Have a wonderful day!

[@Jrblic83]

Just made this loaf as a first time making bread and this bread was amazingly delicious!!

[@JustOneBitePlease]

Hello Jrblic83, It is my pleasure to meet you. Congratulations on your baking success! It is always wonderful to hear the result from our community. Thank you for taking the time to write and share you experience. Have a great day!

[@Louise-qk2po]

Your bread looks delicious. Today I have made bread for the first time in a slow cooker, it smells like heaven.

[@JustOneBitePlease]

That is great! There is nothing better than the smell of fresh baked bread. Thank you for taking time to comment.

[@lillianz7111]

What a beautiful loaf, can't believe it can be made at home.

[@JustOneBitePlease]

With a few basic pieces of equipment and some practice anyone can produce high quality baked goods at home. Thank you for taking time to comment. I really appreciate it.

[@pete_greg]

Best bread I've ever made. Thank you !

[@JustOneBitePlease]

I appreciate you taking time to comment. If you would like to share pictures of your bread you can share it on my Facebook Page: facebook.com/JustOneBitePlease/ Thank you and have a wonderful day!

[@chittrasachania4478]

Absolute magic to watch 👌🏾👌🏾👌🏾👌🏾

[@JustOneBitePlease]

Thank you so much, Chittra! Please let me know if you should have any question when you make the recipe. Have a great day!

[@jeshuamalraj7744]

Damn this man really took the time to reply to every comment

[@JustOneBitePlease]

Hello Jeshu, It is nice to meet you. I appreciate you waiting for my response. I'm working on catching up on all the message. I have had a large increase in correspondence during this time. Thank you for taking the time to write and comment. Have a great day!

[@NessaRossini...]

Oh my...this looks totally delicious. I was going to make your English Muffins this weekend but changed my mind to make this bread. I have the whole meal stone ground corn arriving tomorrow, it's the only thing I'm missing to bake this beauty.

[@JustOneBitePlease]

Hello Nessa, It is great to hear from you again. I'm so happy to know your of your excitement to baking these recipes. Please let me know if you have any questions. Happy Baking!

[@NessaRossini...]

@@JustOneBitePlease No questions, you explain every step so clearly. I've made so much of your Ciabatta recipe, a new batch every 3 days, and everyone loves it...it makes wonderful toast and sandwiches and garlic bread. The corn arrived yesterday and I'll start the biga today for this bread to bake tomorrow. I LOVE your channel and your recipes turn out excellent. Thank you so much for sharing your expertise with us who are learning. ♥ My mistake --- it's John Kirkwood with the Ciabatta recipe.

[@NessaRossini...]

@@JustOneBitePlease I just took this out of the oven and it's crust is crackling...the aroma is intoxicating. I can smell the deliciousness of the whole cornmeal and I fresh ground the whole wheat right before adding it to the biga. We are already going to sleep now so in the morning we'll eat it. I'll be dreaming of this, the whole house smells amazing. * I did make one error and added double the cornmeal but it still turned out.

[@NessaRossini...]

@@JustOneBitePlease This is so good I'm already starting the second biga to make another batch...we've gone through this one. It's sort of French bread-like.

[@fauxmanchu8094]

In Asia my cousins who have bakeries do not use yeast in the dough and they have a long, slow rising. They are shaped the day before and baked at dawn the next day. The result is a wonderfully nutty fragrant and chewy bread with great depth of flavour and crisp but not dry crust. Everything a great bread should be. It stays fresh for a week but never lasts a day. I miss the breads of Asia.

[@JustOneBitePlease]

Hello Faux, Naturally leavened bread is much more flavorful and does last longer than a bread made with commercial yeast. The poolish (biga) in this recipe helps develop flavor and keeping quality in the loaf. Thank you so much for taking the time to share your comment with me and the Just One Bite, Please? community​. Have a great day!

[@msgypsyqueen]

What a thing of beauty! 👍🍞😍

[@JustOneBitePlease]

Thank you Miss Blue!

[@shallahcat]

Wonderful video - lots of work to create that beautiful loaf. I hope the "eaters" enjoyed every mouthful!

[@JustOneBitePlease]

Hi Joanne, Thank you for your kind words. It's true good food takes time to make. The greatest pleasure for me is to watch those who eat my food enjoy every bite and ask for more. 😋

[@mateusleon]

That's ridiculous... I'm in the middle of "Classic and Big Mac 'Club' Burger Buns" recipe and this bread appears. It seems that we'll have a lot of breads to taste this week! Awesome videos, Alejandro, keep it up!

[@mateusleon]

Ah, about the burger buns recipe, I've exchanged the water and whole milk for whey and and milk powder, let see if it'll be good!

[@JustOneBitePlease]

Mateusleon, I really appreciate you for taking time to share your comment us. Please let me know if you have any questions. P.S. I subscribed to your channel. I'm a beginner guitar player and I'm always looking to learn more. Thank you!

[@JustOneBitePlease]

I love to hear how they turned out!

[@mateusleon]

Thank you! I wish you a lot of fun and joy on your music experiments! I need to make videos again, and not only about music but too about cooking and woodworking too! About the recipe, they turned out REALLY great. I've been using this technique to replace the main liquids (water, milk, etc) for whey in my bread recipes for some time now, and they develop a very rich flavour, and the overall aspects of the bread (texture, elasticity...) improve really well too. The only two problems were with the Big Mac "Club" buns, because the molding moved of its place and they grew looking like Pisa Towers, hahahahahaha... The other problem was with the parchment collars, they ended bonding into the buns, removing part of the buns when I've tried to remove it. Other thoughts: I always experiment / change ingredients on my recipes to try new textures / flavors, but to make really smooth burguer buns, I've always tried to change / increase the amount of sugar, and using butter instead of oil, but I never changed the amount of eggs. I'm really happy on how they ended: a pretty good golden brown color (despite of the small amount of sugar), the surface of the bread is incredibly smooth, and I guess that this is related to the use of flour during the kneading / folding process, which I've never made without adding flour to the process. Of course, the amount of flour needs to be precise, and here I ended needing to add more not only because of the ingredient replacement (whey instead of water and milk), but due to environmental differences (I'm from Brazil) and even eggs have different aspects (here, for example, I'm not able to find such a large egg, with this huge egg yolk). Next time, I'll keep the whey and add fat from fried bacon and see how it turns out! By the way, do you do this kind of experiment, change ingredients every now and then? Sometimes I change the liquid to a tea, and / or add a vegetable puree, like potatoes, pumpkin, "mandioquinha" (which is a brazilian vegetable), and so on.

[@JustOneBitePlease]

Mateuleon, It's great your experimenting when you're baking. I find if I'm going to make any changes I only make one change to the recipe and keep a record of it. That way I know how the change impacted the final baked good. As for Leaning Tower of Pisa Big Mac Buns and sticking parchment. Some of my students had the buns shift and lean during class and I wasn't sure why. The parchment collars can be buttered or sprayed with non-stick oil before the final shaped dough goes into it so the baked bun doesn't stick when removing. I'm so glad you had a good experience with the recipe. Again thank you for taking time to share your baking experience and how you modified the recipe. I really appreciate it. P.S. My KZbin analytics tell me Brazil is my 2nd largest viewing audience after the United States. I find this to be amazing! I'm curious how did you come across my video?

[@helenburghardt3560]

Thank you for showing us how easy it is to bake Italian bread. I'm so gonna try baking it today! And I'm so gonna subscribe to your channel!!

[@JustOneBitePlease]

Hello Helen, It is nice to meet you! I really appreciate your kind words and for subscribing to my channel. Please let me know if you have any questions. Thank you and have a wonderful day! P.S. You can email me your questions or pictures directly if you would like at: [e-mail]

[@helenburghardt3560]

Thank you for responding. I did bake this bread and it turned out really well! Love the aroma, the crunch and what more can I say? Just love it! I will send you the pic of this bread that I baked. Thank you again for the insight into baking this Italian bread!

[@944gemma]

Great bread. Great music. Great video!

[@JustOneBitePlease]

Hello 944gemma, Thank you so much!

[@rosedangelo7731]

Looks amazing!

[@JustOneBitePlease]

Thank you, rosedangelo7731!

[@claudedufresne8229]

De toute beauté ...et bonté!!!

[@JustOneBitePlease]

Bonjour Claude, c'est un plaisir de vous rencontrer. Merci beaucoup pour vos aimables paroles. Bonne journée!

[@shfrederick1]

Excellent presentation!

[@JustOneBitePlease]

Thank you so much! 😀

[@danoul5881]

Un grand merci de m’avoir répondu à ma question recevez mes salutations vous êtes un grand chef et vos explications sont top🌟🌟🌟🌟🌟💫

[@JustOneBitePlease]

Merci pour vos aimables paroles, il me fait toujours plaisir de vous aider. À votre santé!

[@michamicha1985]

nothing to say but BEAUTIFUL!!!

[@JustOneBitePlease]

Thank you so much, Migg Yee! 😀

[@danoul5881]

Votre focaccia c’est une folie on a adoré merci😘😘

[@JustOneBitePlease]

Hou la la! C'est tellement merveilleux à entendre. Merci de me l'avoir dit.

[@rubenvargas3547]

Beautiful loaf

[@JustOneBitePlease]

Hello Ruben, I appreciate your kind comment. Please let me know if should have any questions about this or any of my other recipes. Thank you for writing and have a great day!

[@afghan1799]

Cool video yummy so tasty Recipe lik

[@JustOneBitePlease]

Thank you for the like!

[@ElenaKretova204]

I watched this 4 times. Tomorrow will make. Thank you

[@JustOneBitePlease]

Please let me know if you have any questions.

[@paparpaulsma8045]

I followed your recipes and made many of theme I've become a big fan of you.

[@JustOneBitePlease]

Papar Paulsma Thank you for your comment and support. It is gratifying to know that you are recreating the recipes at home. Have a wonderful day.

[@paparpaulsma8045]

Thabk you for your all recipe

[@danoul5881]

Magnifique Alejandro you the best chef thank you🌟🌟🌟🌟🌟😘😘

[@JustOneBitePlease]

Hello Danou, It is my pleasure to meet you. Thank you for your kind words. Have a wonderful day!

[@PhyllizR]

It's an amazing recipe. Bread turns out perfect. Just tried it. Thanks a lot...!!

[@JustOneBitePlease]

Hello Phylliz R., It is nice to meet you. Welcome to the Just One Bite, Please? community of cooks and bakers. I'm so happy to hear about your baking success! Thank you so much for taking the time to write and share your experience with us. Have a wonderful day!

[@fidelinamagana8688]

beautiful great video thank you

[@JustOneBitePlease]

I appreciate your comment. Thank you!

[@sebas346]

This is a beautiful video to know how to make a beautiful bread.

[@JustOneBitePlease]

Hello sebas346, Thank you for your kind words. I so appreciate it. Have a great day!

[@AP-fg8vt]

Seems like I just watched a movie..so well edited! Donno whether I'll ever make this but it's good to know how it's made. 👌🏼

[@JustOneBitePlease]

Hello Anannya, It is nice to meet you. I'm so happy you enjoyed the video. Please let me know if you should have any question if you should ever make this or any of my other recipes. Thank you so much for taking the time to write. Have a great day!

[@AP-fg8vt]

@@JustOneBitePlease sure, thank you for responding 😃

[@ruslanaoshovska1221]

Это просто невероятно,здоровья Вашим рукам

[@JustOneBitePlease]

Здравствуйте, Руслана! Приятно познакомиться. Спасибо за ваши добрые слова. Удачного дня!

[@locphucboizsfamily3066]

hi awesome Baker.! I love the way you baked bread, no left behind, neatly clean nice and Tasty

[@JustOneBitePlease]

Thank you for your kind words.

[@ursulasewnarain7265]

Hi Sir,wonderful looking bread and i'm telling you that Tomorrow,I have to bake this yummy bread for sure.Thank you Again for an excellent recipe.

[@JustOneBitePlease]

Hi Ursula, I would love to hear how your bread came out.

[@dancingmatildashoes]

Thanks for the loving technique. I enjoyed making it. Of course we have more time on our hands. 😉

[@JustOneBitePlease]

Hello dancingmatildashoes, I'm so glad you enjoyed the video and recipe. Thank you for taking the time to write. Have a great day!

[@dancingmatildashoes]

Thank you ! 🙏

[@JustOneBitePlease]

@@dancingmatildashoes My pleasure!