No oil, No sugar, No knead bread, Simple and Delicious!

[@tmcooking101]

I'm glad you like my sharing. Please click on the "CC" box in upper right of the screen to turn captions on. Then click the little settings icon next to it (looks like a little gear) and you'll find options for language preferences.😀 If there's any content you'd like to see, please leave a comment and let me know.♥

[@victoriakalinichuk8102]

Какой замечательный контент-без длинных диалогов,без музыки,без бижутерии и длинных ногтей!!!❤❤❤

[@ЕленаКасаткина-в1ь]

Очень понравился рецепт, большое спасибо! Буду пробовать испечь!

[@edmorris5007]

Folding and twisting the Parchment Paper into the Bread Loaf Molds is such a Fantastic Idea!

[@tmcooking101]

It really is!

[@ТатьянаСилаева-х7с]

Понравился рецепт и ваши формочки!Спасибо большое!Обязательно завтра попробую испечь по вашему рецепту!❤❤❤

[@irisyolandavanderdys2389]

Love it 🥰

[@MercylifeintheUk]

This bread looks good and healthy thanks for sharing

[@beatrix3415]

❤ I make a butterbread-paper-form when I bake my " Christstollen, Dresdner Stollen" at Christmas Time. Didn't know that I can use this also for forming bread ! Smart!!! ❤

[@homecreatons8345]

❤ تمت المشاهدة للاخير ❤

[@ЮлианКоролевский]

BravO! Super! 🎉🎉🎉 Обязательно такое испеку😊 Спасибо!💖💖💖

[@ТатьянаШарик]

Какие выдумщики молодцы❤

[@mercedesbigano6510]

Me encantó la receta! Probaré hacerla.Gracias.

[@НатальяКучукова-и6щ]

С какой любовью Вы его готовили❤

[@ТатьянаЖученко-г4ь]

Спасибо за рецепт, очень понравился! Завтра приготовлю. Подписалась, Россия Москва.

[@loreedavis5988]

Fantastic!

[@ЕленаНовак-к5ч]

Спасибо за заформу

[@cristinajesus7215]

É simplesmente maravilhoso! Sigam a receita, pois é muito simples,e fica uma delícia!👍👍👍😋😋

[@ГалинаГузенко-ж7с]

Очень. Красивое. Оформление

[@gladissaucedo3160]

Desde Argentina Muchas gracias lo voy a hacer muchas felicidades buena vida con recetas sanas

[@dinam.4620]

Grazie. Sarà sicuramente buono!

[@milviafagiani1275]

Grazie, sicuramente lo preparerò 😊

[@mariondell5829]

👩‍💻🙂Ihr Video hat mir so gut gefallen, weil es einfach erklärt wurde, und man es dadurch gut nachbacken kann👍 👏. Werde nun öfters bei Ihnen gucken.

[@tmcooking101]

Vielen Dank! Es freut mich, dass Sie die Erklärung leicht verständlich fanden. Ich freue mich darauf, dass Sie mehr von meinen Videos anschauen!

[@lauranagae6553]

Olá, o papel que usa para assar o pão, é papel manteiga comum? Não gruda no pão assado?

[@lidiabeier8377]

You are inventiv and practical, 👍👍👍

[@helenicegomes501]

Obrigada pela receita 🇧🇷

[@budeidana4146]

Multumesc frumos ❤❤❤

[@KerstinGeike-yp9ky]

Danke ein schönes Rezept und sehr eindeutig erklärt.

[@ssmith6550]

I am watching from Switzerland. Thank you so much for sharing your recipe. I love to try it. Take care.

[@tmcooking101]

Hope you enjoy

[@jassonjasson7418]

Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎

[@海燕论坛-n6i]

这个视频是我看过的最良心的视频了，讲解清晰到位，学起来也很容易上手，给博主点赞

[@Rust-g7y]

No really no mention the time in total to rest the dough

[@lindachang1443]

@@Rust-g7y I was looking for that information also! 😅😂

[@rangochu2713]

I’ve never seen parchment bread mold before😱 The reason I clicked on your video :)

[@tmcooking101]

I'm glad you like my sharing！

[@ТатьянаЕлохина-й1л]

Thank you so much for this video. The 🍞 looks so delicious 😋

[@preethishetty6179]

Same 😊

[@krazedvintagemodel]

I've seen loaves nestled with tea towels in a similar manner.

[@verabuzadji8998]

Это просто бумага пергаментная для выпечки,а специально для хлеба такого нет....

[@Smellb-read]

Your wonderful 👍🏽

[@tmcooking101]

😊 thank you

[@mymagicbreadss]

Hello, dear lady, you bake bread very well, I like cooking, I enjoy your breads❤❤Very good❤❤😊

[@tmcooking101]

Thank you so much 🤗

[@ЛюдмилаТипсина]

, надо добавить капельку сахара. И растит масло, тогда он дольше не черствеет

[@꼬미맘-n8j]

간단하면서도 쉽게 접근할 수 있는제빵 알려 주시니 감사합니다 채널 구독하고 갑니다

[@khadijaelhadra4011]

Bravo bonne recette j addore ❤ je suis marocaine

[@lilovayabritanka]

Круто! Попробую

[@bentleyb9933]

It is being kneaded 😮

[@LubovMalova-xt7mx]

Можно заменить воду на молоко? На воде выпечка буквально на следующий день становится чёрствой.

[@Rust-g7y]

No true

[@aglayamyschkina-ug8yi]

посмотрите, как эта странная "выпечка" выглядит. Тесто явно безвкусное, невыстоянное, слипшееся. Это явно не хлеб, не булка и не сдоба. Непонятно, зачем такую странную хрень выкладывать в сеть. Надо быть очень смелым человеком, чтобы решиться готовить по такому "рецепту", а потом еще такое есть

[@pavlosflemetakis8460]

Πολύ ενδιαφέρον άρθρο Ευχαριστούμε πολύ Ευχές πολλές από Χανιά Κρήτη

[@estergatica2097]

Victoria así es se ve mucha gente preparando recetas con anillos ,unas largas,mangas largas en las preparaciones etc.

[@renetapouleva211]

Thank you for the recipe, very interesting ☝️🙏🏻🍀👌

[@瑞穗リイサ]

作ってみますね❤ありがとうございます😂💝🤗

[@selmafarkas1758]

Eu quero 👏👏👏

[@tmcooking101]

I'm glad you like my sharing！

[@ΣιωναΕλένη]

❤Απο ΕΛΛΑΔΑ 😊ΕΥΧΑΡΙΣΤΟΥΜΕΕΕΕΕΕΕ ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@reginabiwald5050]

Es wäre hilfreich zu erfahren wie lange man den Teig rasten lassen muss bevor man ihn immer wieder rührt oder bearbeitet? Ansonsten Spitze Danke 🙏🙏

[@Lilleskoer]

💗💜💗💙 Thank you!! 💙💗💜💗

[@tmcooking101]

You are so welcome！

[@liyakole3674]

Тесто без замеса быть не может

[@roselynecortesi2155]

Bonjour , Désolé mais il y a quand même du pétrissage 😂😂 c'est avec la spatule mais c'est quand même une forme de pétrissage...

[@Amina-s3v7s]

Elle baisse le volume pour le faire relever encore

[@kaldunia4]

Interesting of course but missing most important instruction: you let the dough rest - for how long? You did sort of stretch and fold - how many times? Rest before baking for how long? Or I am missing something?

[@BernieCornelia]

I did one similar from another video last wk . It was 45 mins between each stretch and fold x 3 times.....actually I just noticed the method in the transcript.

[@verabuzadji8998]

Тесто должно подыматься три раза , тогда хлеб приобретает особую структуру.

[@s.b.4745]

Çok beğendim, çok teşekkür ederim❤

[@chamiehmalak790]

رائع جدا ❤❤❤

[@tmcooking101]

شكرًا جزيلاً! سعيد أنك أحببت الفيديو.

[@ТатьянаЖуравлева-й4щ]

Супер ✅✅✅💐💐💐

[@tmcooking101]

Спасибо! Рад(а), что вам понравилось! 🌹

[@emikokatsumi5896]

型も　ベーカリー機も無いのに焼けないでしょうとご近所から笑われました。コレなら良いですね♪

[@libbyjensen1858]

I was interested in the parchment paper molds-I like the idea. I'll try this recipe. One question-how long did you wait in between each folding of the dough?

[@tmcooking101]

I'm glad you like my sharing. Please turn on the subtitles for detailed instructions. The dough rests for 15 minutes at room temperature each time.

[@henniekoster6706]

Thank you so much ❤

[@rejeannedube4226]

Merci beaucoup. Je fais le pain. Abonnée.💝💖

[@sarasaad9451]

Great recipe❤ I like it. Thank you very much 💐💐💐

[@sevdaschwensfeger4656]

Beyendim👏

[@stacyhackney6100]

What's the time lapse? Is dough refrigerated in between stirring? Does dough sit out hours, days? Recipe creator needs to provvide more information. Bread looks delicious. Thank you.

[@tmcooking101]

I'm glad you like my sharing. Please turn on the subtitles for detailed instructions. The dough rests for 15 minutes at room temperature each time.

[@Rust-g7y]

@@tmcooking101 you said 1 hour in total right, also say no knead need you did knead with spatula instead of hand

[@chuchu828]

歐式麵包～

[@estergatica2097]

Para que se agrega harina cuan do va al horno ,??

[@Helen-1111]

Супер👍

[@mariadelrefugiofigueroa1436]

Muchísimas gracias por compartir esta deliciosa receta 🥰

[@ЗулкияТакишева]

Какая возня

[@Freey-lz6oh]

May I use rice cooker instead of oven?

[@РафикаАширова-л5ь]

❤❤❤

[@tabata26561]

A parte i 3 step da 15 minuti per le pieghe potresti dirmi indicativamente quante ore per la prima e la seconda lievitazione fino al raggiungimento del doppio ? Grazie

[@trudybongers3534]

❤❤😮😮❤❤😊😊❤❤

[@yianchang1]

請問麵包發酵都在室溫下嗎？還是要冷藏？

[@debracomer6864]

Come on, lets be honest...Yes. You did knead the dough and you also let it rise and you let it rise twice before placing it in the parchment paper. Then a 3rd rise before putting it in the oven

[@羅雪菁]

👍👍👍

[@mariaguadaluperebollocorre9771]

😊Excelente idea del papel, disculpa pusiste agua en el horno cuando los horneaste?

[@sevdaskitchen5482]

Don’t need water dear , I do the same sometimes 😊

[@tmcooking101]

¡Gracias por tu comentario! No puse agua en el horno. Puedes poner una bandeja con agua en el horno para generar vapor.

[@OlegBaranov-Belgorod]

It's a classical French bread recipe. I don't understand why no kneading, if folding is the same process.

[@verenavagnoni278]

Ihr Rezept sieht sehr lecker aus, und einfach zu verstehen. Werde es demnächst ausprobieren

[@elisaiovine2787]

Bella ricettina ,la sto realizzando , ma perché usi la farina zero zero? Io amo la semola rimacinata

[@ТатьянаПлутенко-х3у]

МНЕ ПОНРАВИЛСЯ ! ОТПРАВЛЮ ВИДЕО ПОДРУГЕ ....

[@carmencandelario1724]

I appreciate you trying to share your recipe because it looks good but it’s incomplete because you forgot to share the rest time in between each time you let it rest, where you let it rest, out on the countertop or was it put in the fridge, plus you didn’t share what you sprinkled on top of the bread dough before putting it into the oven. Can you please explain further? Greatly appreciated 😊

[@tmcooking101]

I'm glad you like my sharing. Please turn on the subtitles for detailed instructions. The dough rests for 15 minutes at room temperature each time. The flour sprinkled before baking is all-purpose flour.

[@carmencandelario1724]

Thank you for your response and for mentioning the rest time for the dough, etc. but I looked for the subtitles like you mentioned and there isn’t any subtitles to be found.

[@rebeccatrono3376]

Click on the "CC" box in upper right of the screen to turn captions on. Then click the little settings icon next to it (looks like a little gear) and you'll find options for language preferences.

[@СафияМухутдинова-т4д]

Зачем писать "без замеса "...а как тогда называется ваши манипуляции с тестом?

[@ОльгаЖукова-ъ6е]

Тесто БЕЗ замеса быть не может!

[@tmcooking101]

Спасибо за ваш комментарий! На самом деле, есть способ приготовления теста без традиционного замеса, когда используется метод складывания теста. Это позволяет развить клейковину без интенсивного замешивания.

[@aglayamyschkina-ug8yi]

@@tmcooking101 в испеченном продукте прекрасно видно, что клейковина не развилась

[@Rust-g7y]

So how long is the rest period in total ? Also you said no knead needed You did kneaded with the spatula instead of hand

[@mojganrahma4706]

❤

[@tmcooking101]

Thank you🌹

[@Rust-g7y]

@@tmcooking101how long in total need to rest the dough ??

[@오리-h8i]

통밀가루를 사용해도 될까요?

[@วรรณะดีสุขสถิตย์]

How long to rest the dough each time.

[@peiyinyap2836]

Proofing 4 timestamps, How Many minutes per Time ?

[@ramonaberlin771]

Welches Mehl ist gemeint? Type 405 oder 550?

[@tmcooking101]

Ich verwende hier normales Allzweckmehl, das in den meisten Fällen der Type 405 entspricht. Sie können aber auch Type 550 verwenden, wenn Sie möchten.

[@EoumpornTh]

🙏🙏🙏👍👍👍👍👍👍👍👍♥️♥️♥️♥️♥️♥️♥️

[@galinamiroshnik3082]

А якщо спекти без гооіхів та клюкви, вийде хліб?

[@homecreatons8345]

❤ مشتركة جديدة في قناتك أعطيت اللايك والاشتراك ❤

[@limlinda6173]

Bread look very HARD... After few days will the bread harden??

[@raffaellavitiello1762]

All bread are eaten in the day, "" give us our daily bread ""

[@user-fv1ej7mv6n]

Τα 400γρ αλευρι είναι 3φλιτζάνια =375 γρ.+25 γρ περιπου 2κσ κοφτες. =400 γρ.όχι 2,6 φλυτζ.......κάθε φλιτζάνι είναι 125 γρ συνήθως.......τα ποτήρια νερου μπορεί να είναι 200ml

[@tmcooking101]

Σας ευχαριστώ για το σχόλιό σας! Χρησιμοποίησα 1 φλιτζάνι αλεύρι που είναι 150 γραμμάρια και 1 φλιτζάνι νερό που είναι 240 ml. Μπορείτε να προσαρμόσετε τον αριθμό των φλιτζανιών που χρησιμοποιείτε σύμφωνα με τα βάρη που σας έδωσα.

[@ВалентинаЧернова-ю2т]

Что значит без замеса?.Ну перемешивают же ингридиенты.

[@ТомаТрестина]

Напишите кто уже готовил по данному рецепту..ваши отзывы,спасибо

[@ТатьянаСмирнова-ъ3е]

Вот опять "без замеса" !Перемешивание-это уже и есть замес!!! ☝️

[@bhaktinpetra2206]

Da steht -----> kein Kneten 😂😂😂

[@TerriSiler-hv8in]

Plenty of kneading

[@izwiz1067]

Why no salt I wonder. It will taste odd without.

[@ludovinka]

A teaspoon of salt - it is in the recipe.

[@robjacobs5199]

What are you doing to the dough with the spatula? You are KNEADING it. You cannot make bread without kneading it (which means mixing).

[@tmcooking101]

Thank you for your comment! I understand your point. The technique I'm using is a folding method with a spatula, which is a gentler way to develop gluten compared to traditional kneading. This method helps create a soft texture without heavy kneading.

[@metpatpetet7685]

Of course the dough is kneaded, but not as much as some breads

[@larissaschneider2737]

Ну и где же "без замеса" ? Зачем не правду писать ?

[@FaridaRash]

Без длительного замеса. Просто перемешали и всё

[@mneumann4617]

Ohne kneten?! Was macht sie oder er denn da sonst?😂🎉

[@agnesso8669]

The bread looks rough, and sure became hard to eat in the next day

[@tmcooking101]

Thank you for your feedback! If you wrap the bread tightly in plastic wrap, it will stay soft and won’t become hard the next day.

[@chanboubou9245]

I make my own bread. I slice it when cold and freeze it.

[@reenzetto]

Recipe is in the transcript

[@tmcooking101]

Thank you🌹