No-Knead French Bread - 18th Century Breads, Part 7

[@KohanKilletz]

This channel is the best thing on the Internet.

[@alexandremorin4561]

agreed

[@vernskid]

Very much enjoy watching this.

[@kabbey30]

Knot!

[@JohnnyArtPavlou]

Top 10,000, at least. 🤗

[@Satellite_Of_Love]

It's wonderful

[@townsends]

The original recipe calls for barm, which is a liquid yeast byproduct of beer brewing. Since most folks do not have access to a fresh batch barm we substituted the method we show here.

[@debbiecurtis4021]

Could you theoretically use beer instead of water?

[@nintendonut100]

@@debbiecurtis4021 there is bread made using beer, but it's a quick bread of sorts that uses chemical leavener (baking soda iirc) so if you're asking if you could use beer instead of water and in place of a yeast product then no, if you're asking if you could use it instead of water along with yeast, then I've no idea.

[@marschallblucher6197]

Bread: French Oven: Dutch Belgian Baker: *Laughs in Multilingual*

[@puppiepup2144]

Lol :)

[@CoastalConservancy]

That's a good joke! Hahaha

[@petesampson4273]

I've made this recipe 3 times now. The first loaf was exactly to the recipe. It was awesome. The 2nd I added a 1/2 teaspoon of sugar for the yeast to get a lighter bread. It worked well. The 3rd I sprinkled a few sunflower seeds along the inside of the folds. Two of us finished off the whole loaf before it was really even cool enough to handle without oven mitts! I think the 4th will have fewer sunflower seeds but I'll add some finely ground walnuts and, perhaps, some poppy seeds. I'm one of those who really likes some crunchy bits in my bread if I'm going to eat it straight. Hmmm, now that I think about it, I wonder if a few dried currants or cranberries would make it just that much more awesome for dipping in gravy?

[@adreabrooks11]

Ooo, I have to try that! I guess the third time really is the charm.

[@valerieneal2747]

Sounds heavenly.

[@dibutler9151]

have you ever had olive and date bread? Trust me, it's delicious.

[@Bowie_E]

Thank you for this info!! Question: did you remove the crust? If so, what did you do with it? I guess I don't understand the reason behind doing so. Is it really tough/hard?

[@ardshielcomplex8917]

Try some Raisins and dried Apricots to fruit it up.

[@townsends]

Either yeast will work in this recipe. If you use instant you can just add it to the dry ingredients, but in the episode we are simulating a period barm with the yeast mixed in water and it works well, so that is where I would start.

[@shadodragonette]

I'm 6 years late, but I did "like" this video. More important, I enjoyed it. I have one of your cook books, but I'm still translating it into modern spelling. The typing is sometimes hard to tell apart, but you know that. It is actually fun to translate, it makes me think. It's like a puzzle waiting to be solved, and I love puzzles. (It is "The Universal Cook, Or Lady's Complete Assistant") You give me a great amount of joy. I have no other words to explain how much I like your videos. I love history, I love learning, I like cooking for others, and you combine all of those. Thank you!

[@juliechilders9575]

You should have your own cooking show! I love this stuff. History and food together...Yes!!

[@nomad211d]

I know this is an older video but just want to say I love your channel. You are a HERO in my book. Thank you for being you!

[@townsends]

Yes, it seems quite odd, but it seems that the crust was usually remove and likely used in other recipes. Similarly even today's "pan de mie" is baked with as little crust as possible. And the answer is yes, the bread is wonderful and the crust is very good. It is the kind of bread you just rip off and eat. Yum.

[@aqualust5016]

Channels like this let me remember the world isn’t all bad. This dude is just chillin making bread.

[@NavyDood21]

Going back and rewatching all of the bread baking episodes. It is really nice being able to always have fresh bread in times like this as a bit of a morale booster.

[@ancientstarqueen]

But why didn’t he slice the bread...? I so wanted to see the texture on the inside. ☹️

[@platinumremix]

These recipes are exactly what I've been looking for! Unique, simple, minimalist and with a touch of history! Thank you Townsends for making this channel!

[@ciphercode2298]

I'm getting fatter with every episode 😁,and loving it!

[@Skipper77777777]

I made this as described- instant yeast in warm water. A bit denser than I expected, but tasty. My first time making bread from scratch-I encountered no difficulties. Thanks!

[@garkeinen7034]

Ben Rechel that's very nice to hear! Tell me, did you bake it in a Dutch oven? If so, how did you manage to control the heat, so that it doesn't burn? I got myself one and am struggling with using the right amount of coals!

[@richardcrane784]

my first attempt at bread as well, I added an over ripened avocado and some garlic powder because I like to twist recipes to make them my own. it's in the oven now.

[@bklynrizz714]

The same thing happened to me. The next time I baked bread this way I allowed the bread to rise longer and I cooked the bread a little longer than the 25-30 minutes. As for controlling the temperature. I just maintained the temperature of the oven and didn't worry much about the temp Inside of the dutch oven. It worked for me.

[@jaclynrichmond1049]

@@garkeinen7034 I always use my dutch oven but haven't been brave enough to try over coals. I just cook in my oven

[@neva5326]

Try beer bread, real easy and only like 3 or 4 ingredients

[@Marigoldenn]

That sound when he broke the baguette in half.

[@bitchy_bitch5909]

Good food is a true blessing which too many people overlook & take for granted. Thank you very much for sharing your recipes with us, I really enjoy them, keep up the good work!😋😃

[@Pieces_Of_Eight]

The kind of bread where each slice is a meal, looks wonderful! Look forward to trying it slathered with a piece of butter.

[@elvenlogic]

I just said good night to my dough! Hopefully it'll be bakeable tomorrow! I've never made bread successfully before, so I'm keeping my fingers crossed. Thank you for all the work you do on this channel, I usually have no interest in cooking but some of what you make just looks so simple and doable. Started with the baked onion. One step at a time!

[@sandravalani359]

John...thanks for sharing this awesome breadmaking technique!!! I love to make bread tooooo but I only bake it at 350 degrees as I find it cooks very evenly in the middle and on the outside!!! Thanks for teaching me how to make your special "Barm"...you Rock!!! May Our Precious Creator of Life Bless you greatly for sharing your heart and your lifegiving skills with Humanity!!!

[@1234nickg]

i could listen to this guy all day long

[@snipper1ie]

As recent as 25 years ago my mother was baking Irish (soda bread) scone in what we called the 'oven pot' over a turf fire.

[@MrAzrancher]

History & food....they just go together. These are great videos, thank you Sir!!

[@brittakingsley9022]

You are just marvelous and I do really appreciate your presentation.... times are not what they used to be... so here we are!!!!

[@OtoyaYamaguchi777]

This is legitimately one of the best bread recipes I've come across, makes a fantastic cinnamon swirl bread, or you can add oats, seeds, and nuts.

[@davidbradley6040]

I do not understand how anyone could vote dislike on this.

[@bunnyfreakz]

Dis - I like

[@dpreeper]

I was just thinking about posting the same thing. How could anybody dislike Jon's videos? I am such a huge fan already and have only known about them for a few weeks.

[@charleswilson4598]

It is the society that we live in. There are people who live just to criticize others no matter what the subject. If there are nut jobs roaming around on the food blogs, religion and politics don't stand a chance. :)

[@lilq2746]

david bradley KZbin algorithm dislikes videos by them self. KZbin needs to be fixed..

[@andresfukazawa]

Dude, even Jesus wasn't able to please everybody when he was around.

[@judithsmith9319]

This is so very fascinating. I am a bread maker and have done bread "successfully" with nothing more than wild yeast. The kind that floats in the air. I make my starter by fresh grinding rye flour, one cup in a large/2 quart jar with one cup spring or distilled water. Loosely cover with cloth to keep out critters. Place near a warm oven, mine is a wood cook stove. But not too close. Leave overnight. Next day repeat, one cup of flour to one cup water. Do this for seven days. See next post prt 2

[@donboehner6005]

I always am amazed at how many different bread recipes there are. I’ve been baking bread for awhile now and found your video interesting. So easy to do if you have the patience to wait 12 or more hours for the proofing. I made a loaf following your recipe Easter Eve and placed three eggs into the dough (on top) before baking it. The loaf came out quite nicely. Fifteen minutes after removing it from the oven I wrapped the loaf in foil to keep the crust soft. I presented the loaf to friends Easter morning and they were thrilled. We shared a slice with butter on it and sampled the baked egg. Was fun and delicious. Thanks. Love your channel. 👍

[@opybrook7766]

Crust is best part with melted real butter on it! Yummy.

[@AoOniTV]

This seems like such a fun channel. subscribed!

[@LastReviewer]

Glad this information is still available, making things better

[@scottsinclair366]

Well done, Mr. Townsend. I've been making bread for years and this is spot on.

[@DOSBoxMom]

Manchet bread is something I've heard of in redactions of medieval cookbooks. I believe it was typically the nicer-quality white bread which the nobility would have eaten. (Peasants and poorer townfolk would have eaten bread made wholly or in part from other, cheaper grains, such as rye.) A smallish loaf of bread (possibly a boule (round loaf) like what was made in this episode) would have been split in half into "trenchers" (sort of a medieval "bread bowl," but flatter), and 2 dinner guests would typically share a trencher. The meat juices would soak into the bread, and the trenchers would sometimes be given to the poor after a feast.

[@townsends]

The apron is our "tradesman's apron" you can find it on our website. It is in the Mens clothing,18th century catagory. You can do a search for apron or Tradesman's and find it. Thanks!

[@EvanArizona]

This is so cool. I'm sad that the KZbin algorithm is just now showing me this. I've been binge watching all these episodes.

[@stonecutter2]

I made this dairy free for my allergic daughter by substituting soy milk and country crock (with calcium) instead of milk and butter. Turned out great! Now she can savor some 18th century flavors and not just the aromas of this great, easy bread!

[@opybrook7766]

Please consider using almond or coconut milk as science proves ALL SOY products cause breast cancer in males and females! It is loaded with bad estrogen.

[@townsends]

Yes, No problem, just you can make any simple bread with just flour, water, yeast and a bit salt.

[@johnnykaldani633]

When Marie Antoinette said, "Let them eat brioche," this is the white flour bread I imagine that the peasants of France could not afford to eat. Rather, they ate course-ground whole grain breads made from rye and barley.

[@earlwagner5940]

I've baked this bread twice and it has come out great both times. One caution I would add. If you're going to leave it over night, make sure the towel covering the dough is "wet". The first time I tried it, the towel dried out over night and I had a dry skin on the dough the next morning. It didn't however effect the quality of the bread or the crust.

[@MrDisneyCollector]

Where have I been??? I just found this tonight, wow, I'm hooked. I love baking and as a kid, we had no indoor plumbing. When the electricity was out, which was often, we cooked on an old cast iron wood stove in the kitchen. I miss cooking over fire. Amazing, I will be ordering lots of stuff off this site. love that guy and his hat. he's perfect for this

[@TheQueenKat]

I just love your videos! Thank you John! I plan to buy some goodies from your store as soon as my budget allows!

[@Draftsman17]

that oven is making me jealous....wish i had the space to build one

[@townsends]

+Draftsman17 They are a great project if you have the room.

[@jeanhall5733]

A corner of you patio/deck would work.

[@abcd-zz1mj]

I can't say enough how much I enjoy these videos and the series. On a side note, I think the Mushroom Ketchup, gives an Umami flavor...that's why it's SO delicious. The crust is the best part of the bread in my opinion. :)

[@keylargo2001]

My father use to tell me that when he was there during WWII the French use to make a bread that the outer crust was so hard you could not bite into it. So you would cut it and eat the inner part. But use the crust in soups like onion soup.

[@spinnettdesigns]

I love your video SO much, it actually made me cry. I love your kind manner and the simple way that you teach. Thank you so much for this, honestly, it made my day.

[@marylupugh3000]

I love this show. Thank you.

[@fastmoneyflow]

I have to tell you how much i just loveee your channel. thank you for all these original recipes. Its like going back in time with each recipe.

[@bedal2002]

I am disabled and can not do much. And I could easily skip the business part of this channel. I am from northern Europe, with connection to US and of very old northern Swedish culture, so I like the information part of this channel. It is really stunning and educational. It is great inspiration. I was born 1966 and was very lucky to experience the real and living culture dating from at least 18’th century. The kitchen I worked in as teenager (I am born 1966) was from 18’th century, real, instructed from generations, not reconstructed.

[@daverosser4813]

I made the bread French Bread not knead. It came out great but less salt. Although I Ioved it! Thank you J Townsends. I love what you're doing. Keep it going because history means everything. Dave

[@АлексейЗахаров-ч7ш]

Да, великолепный хлеб! 👌✌️👍🏼👍🏽👍🏻💪🤝Молодец!

[@satwist10]

I love these no knee breads. I do not take of the crust it make the best sandwiches. the crust it the best part. I also like the fact that there is eggs and milk in it. much softer bread inside.

[@satwist10]

+satwist10 I think I was thinking about my bad knee lol KNEAD is what I needed to type,

[@clothmommy2be]

Made this today! So good! Let it sit for 18 ish hours and it was great! I keep the crust on cause it’s delicious. I made it with the onion soup and butter on the bread. Loved it! It has a slight sour flavor to it!

[@IToldYou2Sit]

The episodes I listened to when he has a mustache sound super relaxing and distinguished, like a Canadian Morgan Freeman.

[@rickilynnwolfe8357]

I absolutely loved this video I just came across your videos, thank you so much for sharing it with us , I will be making your recipe you made it look so easy and your kindness shows , you can always tell a good person when you see one ! I watched a few other videos from others but yours was Awesome to watch and fun I bet the bread is fantastic like you ! And I absolutely love the kitchen and clothes I want them:) haha ...God bless my friend Mrs.Ricki Wolfe

[@everesthq5127]

This is one of the most positive and surprisingly entertaining channels on the entire YT. Great work!

[@judithsmith9319]

Take one cup of starter and put in mixing bowl. Add one cup flour with two tsp. Salt and 2 cups water. Mix with wood spoon. Never use metal utensil to stir sour dough or starter. Add enough flour till you have kneadable dough, but not dry. Sticky is best. Place dough into a greased loaf pan or floured/cornmeal bowl. Cover with cloth let rise over night or all day then proceed as jas shows for baking. I sprinkle flour on top and slice before baking. Happy eating~

[@gland1830]

I love these insights into 18th century culinary fair. I do believe I was born in the wrong century. Thank you so much.

[@riverrockproductions]

Another great video!! Thanks for making these. I look forward to them every week.

[@stannisbaratheon8902]

The crust turns out very hard, if you keep it make sure you cover the bread after it comes out of the oven so that the steam softens it up unless you're into hard crust.

[@socraticgadfly]

The NYT recipe specifically mentions that.

[@townsends]

Unfortified doughs should be baked in this fashion in a preheated dutch oven @ 500-degree (F) for 30 minutes (lid on) plus 15 minutes (lid off). Fortified doughs (those using milk and egg), I suggest 450-degrees (F). Internal temperature should reach 190 degrees. Be sure to allow the bread to cool before slicing to allow the crumb structure to fully develop.

[@timliddle4677]

I'm going to make this, but why would you scrape off that killer crust?

[@crystalgraves9325]

*shrug* it was just the fashion back then

[@cactusc9519]

i think they had a lot more dry crunchy (stale) baked goods back then, so a crispy crust was probably less of a treat and more "ugh, this again"? just my guess. probably went towards whatever recipe called for crust or crunchy breadcrumbs later....

[@pessumpower]

@FlyingMonkies325 It actually is cancer causing :P like all burned things to a certain degree.

[@lxmzhg]

The crust is carcinogenic. Kids instinctly don't like the crust. I guess they knew things in the past that was lost.

[@pessumpower]

@@lxmzhg exactly, we are losing so much knowledge. Nobody was also eating tomatoes as they were considered poisonous (Kids usually dont like them too)

[@soresl]

Great job on this video. Especially your dedication to your theme and superb editing. I would have loved to have seen that bread cut in half though!

[@annieb.120]

I've been baking no-knead bread in my dutch oven for quite some time...it's delicious.

[@townsends]

It is The COURT and COUNTRY Cook, 1702 from Common Hand Studio

[@SuperHuscarl]

These videos make me want to go out of my way just to make these foods as authentically as possible. Great videos, man.

[@jacobgilles2392]

Love this channel good source for American history.

[@nessel2207]

Best and amazing quality content on this channel. I sincerely enjoy your videos and have been watching them the past 2 days only.

[@johnjacobus2018]

Great video and info on the making of bread.

[@judithsmith9319]

Feed starter, two posts back recipe, each time you take one cup add one cup rye flour to one cup spring or distilled water. Only stir with wood spoon. Starter should be soupy. Keep cool. Bring to room temp before using and to revive active wild yeasts. Sometimes all day. Watch in warm temps or it will be a bubbled over mess. Keep a tight lid on jar while in fridge. I use the rye only for the starter for its ability to make a delicious sourdough bread and I use whatever flour to complete the loaf

[@stefanjones2637]

Stumbled across this while I have a no-knead loaf rising in the oven! I may try this recipe next time I have eggs.

[@melody3741]

also a good substitute is a pyrex bowl. i used a upside down ceramic cookie sheet which i preheated along with the glass bowl, then i make a round loaf and cut it then simply put it on the cookie sheet and carefully set the bowl over the top. this way you could watch the loaf. also the crust is my favorite part. always bake bread covered, its a good substitute for steam baking which always produces great crust.

[@melody3741]

oh, and bread flour is THE WAY to go. trust me. king arthurs is very good for a home baker.

[@kimquinn7728]

What a great idea! As I don't own a Dutch oven I am going to give this a try. Thanks! P.S., you say you form the dough into a round loaf. If you are placing a Pyrex bowl over it in the oven why do you cut the round shape in half? I am a newbie baker.

[@frankdeegan8974]

you don't cut in half one just scores the top for various reasons, but one does not cut it all the way down just the top quarter inch or so of the dough

[@adreabrooks11]

I often use Dutch ovens while camping - and I usually bemoan their weight whenever I'm carrying them. I suspect that turning your idea upside down (surrounding the bowl with coals and placing a few on top of the cookie sheet) could accomplish the same thing, with far less weight than cast iron. Thanks for the concept!

[@usawmeyesterday1]

I didn't know there was such professional and crisp camerawork in the 18th century

[@bedal2002]

We used fresh water spring as refigerator. I made ”filibunke”, sour milk from unpastourized milk from very old type Swedish cows, nonexistent today. These cows were not exhibit. They were from old age. The real deal. The ones going extinct. The milk hand milked. Cooled in natural spring. No pasteurization. Amazing sour milk. No comparison. Natural bacteria compete harmful, given enough time. That cows. white with black spots. could withstand anything, and their fat milk was amazing. It is all gone now.

[@JudyGurl]

This guy should open a restaurant. Seriously.

[@TheNige666]

Love your channel and your manner. Goodjob

[@ninakay1813]

Thank you so much for very well done video...

[@dwightehowell6062]

I have the feeling that if you scattered some diced onion and some of that home made cheese you showed on the top of the dough before you did the folds the end product would be down right savory.

[@jamesvoigt7275]

And if you baked it flat, it would be a wonderful white pizza.

[@jomc20]

Fascinating! I want to know more about old recipes. I find the american expression 'heaping tablespoon' amusing. We in England say 'heaped taplespoon', which makes more sense when you think about it.

[@MrPh30]

Townsend , Get the movie with Robert Ruark on safari , he describes and show the bread made by the camocook,,also the book Horn of tye Hunter describes the safari camp kitchen in the 1950s, and the cook had a old steel box that he used as dutch oven. He had done the stuff withthe dutch oven for 40 years at the time, probably learnt it from older generations , he could whip up so very much with the dutch oven and pots over a fire, Ruark was in awe over that and best food he got .

[@MrPh30]

Townsends

[@ayupebri5152]

Thank you soo much.for your receipe bread,I'm realy love it.

[@raymondmarshall8497]

Same as a big biscuit. Love this channel

[@OG_Zlog]

Why would you make this bread if it is not kneaded? Get it?

[@kenkenrednalloh2490]

Sandy Lloyd, Jr. sdfu

[@imnotarapper4776]

Sandy Lloyd, Jr. I don't knead to get anything

[@bubokiller92]

get out

[@neolithiumproduction]

This joke was stale. =P

[@marielcarey4288]

Sandy Lloyd, Jr. at yeast the pun is not as bad as the girl making nhorrible puns at a shop

[@jokerblade6719]

been making this on thanksgiving and Christmas people love it.

[@travisl.2461]

I love your videos! I cant help but watch them whenever a new one comes out! Keep up the amazing work! Also, its funny. I am on a diet so watching this video called "No Knead Bread " made me feel guilty. No need bread, I'm on a diet haha!

[@Aerobob42]

An interesting video but it would have been nice to see the inside of the loaf.

[@ChrisScottsy]

You have one of the best channels on KZbin! Thanks for the great videos.

[@johntaylor9381]

I love bread and this looks delicious!

[@nightprince8641]

Thank you so much for the recipe my fiance and I made this last night and it was honestly the best bread we have ever eaten

[@vanadee1618]

what you are missing is the misting or the oven for the french bread. the misting of the oven makes the crust. it is the most loving part and most delicious part

[@glamygirlie]

Perfect! I can't wait to try this recipe. Thank you so much!

[@christinemaupin9674]

Sir you are enjoyable to watch

[@robertbower9862]

Oleo refers to oleomargarine. In other words, Oleo is just a reference to margarine. While it was invented in 1869, it became widely used during WWII as a butter substitute when butter was very scarce.

[@dutchbachelor]

Why would they take off the crust? It's the best thing about fresh bread (I understand that they did not necessisarily viewed it like we do.) and I imagine the rest would dry out on you really quick?

[@qonf]

I wish you would show the cross section of the bread.

[@onipise]

Great video, as usual....and very nice recipe (Going to try it right now!)

[@robertotrigueros7050]

i keep coming back to this channel

[@ignacioalmada7140]

Love your videos. I followed the instructions, the bread came out great. However, I had to bake the bread for around 45 minutes total, 15 more than you suggested, on a normal oven, and it wasn't as brown as yours. Cheers!

[@g3heathen209]

How many of you came here after watching the pumpkin bread episode?

[@Low_side]

Seen this first, then checked out the pumpkin water bread. Came back to this one to make it and bout to make the pumpkin bread.

[@osufwiffo]

Trying to calculate the Algorithms? ha! Should we put one out that says "How many of you have seen everything they've done before and this is just another thing you're expecting to be awesome?" LOL

[@jessicacanfield5408]

Yes EXACTLY i did see the pumpkin bread first

[@sweatyelvis]

I don't even cook and I'm addicted to this channel.

[@alanhelton]

So I’ve only tried one recipe thus far from the show. That one recipe, the simple apple pie! Boy was that pie ever so simple too, and super tasty. Only thing I changed was adding a sprinkling of cinnamon over the apples as well as some vanilla extract to the crust. This will be my second, making a starter tonight. Tomorrow will be bread as well as the pork napoleon as described on this channel as well (a Conner prairie episode with Mrs Beck I want to say). Anyways thank you for helping bring the past alive here in the 21century.

[@townsends]

I hope you enjoy them!