🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method

[@nickbriggs9620]

It kills me the things complain about in the comments... Glen isn’t teaching at a culinary institute, he’s here helping less experienced home cooks stuck at home right now... geez people!

[@xsgt_silverx]

It's the Internet, what did you expect? Also People are people and people would complain if you give them free ice cream on a sunny day and warm day.

[@xdptwin1]

I mean this is one of the most simple recipes for bread there is. It doesnt matter what so ever it will all taste pretty much the same in the end lol. People love to complain about the tiniest of things -_-

[@nickbriggs9620]

notahotshot yeah, and then there’s those little bitches complaining about the people complaining about people complaining... ridiculous... 😂😂😂

[@BadWolf002]

We just have to assume there are always going to be people that will complain about anything. You could give someone a thousand dollars and people would still say that not enough. He is helping people out and doing an amazing job at that. So instead of being a miserable unreasonable person I will actually say... Thank you for this very informative video and taking your time to share it with the rest of us. And don't listen to the idiots complaining. They are just bored and want to complain about something. You are appreciated.

[@chainz983]

ppl complained?

[@petermcgibney]

Glen, I just had to sit down and let you know what a help you have been to me in my quest to improve my skills at making bread. I first saw your recipe on how to make, no-knead bread last week, I made the bread and I must say it turned out just fantastic. 2 days later I made it again and it was even better because I listened very carefully to your words about, flour type, country, temperature, weights, etc and how it is important to focus on the dough and how it feels. The second time, I kept a walnut-sized piece of the dough and added the flour and water as you prescribed. I have just eaten some of my third loaf, in which I used the biga and my goodness what a wonderful result. As you said the bread was even better, the flavour was better, as was the rise and the crustiness. I am very great full for your videos thank you very much 🙏

[@Sku11Leader]

I'm in the US and have learned to love weighing out my ingredients. Instead of dirtying a bunch of measuring cups and spoons, I just weigh all the ingredients into the mixing bowl and off I go.

[@Reason077]

Exactly. I'll never understand why people want to measure things by volume, especially things that aren't liquids. Messier, takes longer, less accurate.

[@thatonegirlelaine]

Same

[@markbrooks6979]

Me too! I learned about weighing ingredients about 10 years ago and haven't looked back.

[@hillockfarm8404]

I have scales and they are usefull (when they work), but some things are succesfull with volume measures or even just seeing and feeling the mixture. I don't use scales much, but what i bake all comes out on the tasty side of edible.

[@markbrooks6979]

@Gaytony LOL! No, I am not 11. I have known how to "weigh" things since I was a little kid. I grew up learning to cook by volume and nobody taught me about weighing ingredients.

[@OrProCrus]

glen you are the most underrated youtube channel there is. I don't understand how you don't have millions of views...

[@Duhzmin]

He does... Over 32 million

[@enriqueortiz5036]

@@Duhzmin guessing they mean per video smarty pants

[@OrProCrus]

@@enriqueortiz5036 yep....

[@cawschwarzraben359]

Pandemic bread is the best. I've made two loaves in one week. Traded 1 loaf for two cotton masks.

[@AlexMiller6]

lol this sounds like some Harvest Moon video game stuff

[@nataliegoveia4909]

Glen, I've always made no knead bread similar to your recipe, and saving a piece to create a new starter is genius! I've saved a piece twice now and was afraid it wouldn't work, but my dough is rising and bubbly as we speak! Thank you and my young children who love bread thank you!

[@charleswilliam4978]

Tried the no knead bread recipe yesterday, turned out great! First time making bread in my life. Best cooking channel on the Internet!

[@hecate235]

Glen is sane and calm. What more could you ask nowadays? Cook's Illustrated has a genius hack where after they shape the dough, they put it on a sheet of parchment paper in a bowl (or skillet) for the short second rise. You can then just pick up the corners of the parchment to dump the bread into your "screaming hot" dutch oven. Much easier. Btw, once you've torn off your sheet of parchment, crumple it up. It smooths out easily, will stay where it's put, and won't keep rolling back into a log.

[@JosiahMcCarthy]

To everyone who can't find flour, I recently made bread with farina (cream of wheat) and it turned out fine! Just in case your store has that.

[@txgal2986]

Josiah McCarthy interesting! Did you use the amount called for?

[@cindyswain6613]

Cool

[@sandimasmama823]

Wow! How interesting!

[@JosiahMcCarthy]

@@txgal2986 I made the dough at about 65-70% hydration. Kneaded it and then let it rest and stretched and folded it a few times, then I let it ferment in the fridge for a couple days. I was surprised at how well hydrated the coarser granules became. I don't think you'd need to let it ferment so long. Anyway, it was pretty good.

[@Ferrishyn1]

@@JosiahMcCarthy wow ty!!!

[@southsouthsouthside]

I've been doing bread for like a year now with a pyrex dutch oven and it's great, I do have a forged dutch oven but I mainly use it to fry things. Another thing that works is a baking sheet and an oven safe pot as a lid, you would put the dough in the sheet and then cover it with a pot, it's not the same as a dutch oven but it works really well

[@ozlema.d.5281]

I also started my "sourdough" from the dough I made with instant yeast and I think we're on week 3 or 4 with the sourdough, kneaded my 5th dough using it. Everything is working great! Thanks so much for the inspiration. I have been avoiding starting a sourdough but with that method, I started using it on day 3 already. Also, I don't throw away any bit. I feed with one or two table spoon of flour, some water depending on how thick I want the sourdough and it is enough for the next 3 days in the fridge. Then I take it out on baking day, feed and leave in room temp. Once it's doubled or tripled its size, I put 80-90 % of the sourdough into the mix, I measure my flour and water and salt, but I basically dump almost the entire jar into the dough. Feed it again and put back in the fridge. You saved me a lot of energy trying to source for any type of yeast. Thanks again!

[@gonzalesrafael22]

just recently found your channel. originally found the "no knead pandemic bread". Made that and saved the yeast for fun and to follow along the journey. Excited to make this bread tomorrow. In general, I'm really appreciating the style and reason for these videos and channel. just wanted to say thanks. all the way from here in southern california.

[@richardpowell4281]

Who knew all your depression era cooking videos would be preparing us for an actual depression....

[@Ojisan642]

Ginger Fish I laughed 🤭

[@golfraven5669]

Sounds like it was planned all the way down. But here were are. Thanks for nothing.

[@RetardsLikeWheels]

crazy times

[@JustinLCecil]

Always great to wake up to a new Glen & Friends video!

[@tcphll]

I'm in the US always use weight when making bread. I will never be without a scale. What I do if a recipe calls for cups is look at the nutritional label, which lists serving size in both volume and weight, and calculate how many grams is in a cup for the particular brand of flour I'm currently using. Great videos by the way! I just found your channel.

[@inkythecattv5601]

Made the biga yesterday morning and after proofing for 12 hours made the bread last night. Baked it this morning after proofing 13 hours and it smells amazing! It is cooling right now. I took my piece of dough for the next biga and put it in the freezer for later use thinking I can just thaw it add flour and water when thawed. I used the cold oven technique (lined the Dutch oven with parchment paper, baked 1 hour lid on 12 minutes lid off) as I don't like handling a screaming hot Dutch oven more than necessary. Can't wait for lunch! Thank you Glenn!

[@denmstrsn]

I always enjoy how Glen explains the process. That helps me to figure out how I can potentially modify things to what is on hand or what my tastes are.

[@ChEiPs]

Clay cooker with parchment paper in the bottom worked out fantastic!

[@GlenAndFriendsCooking]

Good to know!

[@gaildunbar7186]

The bread looks delicious. I bet the kitchen smells amazing

[@mugensamurai]

This man. Prepared us for an actual crisis thru his videos this whole time. Thanks!

[@sandrastreifel6452]

I could see on camera, this loaf had much better texture than the first one. Thanks so much for these videos, especially at this time when we’re all isolated!

[@rlwalker2]

Another good video clip. I'm a fan of getting that internal temperature to about 207+F. Even with my current loaf and letting it cool all night the crumb is more moist than I normally desire. It will be used for toast in the morning. lol Different topic: SOURDOUGH I did the feed - discard - feed - discard cycle for a while until I couldn't handle all that discarding. Currently I have a small snap lid jar (seal removed) and keep 50g to 100g of starter refrigerated until I need it. It may go over a month without use (no feeding). It works. When I want bread I take it out, activate that starter with water until dissolved, add flour and leave on counter until bubbly. After that the process is the same as you demonstrated (create the poolish and carry on). Jack Sturgess called this making bread with "scraps" and it got me back into sourdough since there was no waste and what you refrigerated was in a small jar.

[@Carla-hl3fm]

I made it at night and then baked it in the afternoon when I had some spare time. My children told me it was the best bread they have ever had and I should start selling it. Lol!! Thank you for helping me ration my yeast!! I have a bread machine, but we’ll be doing this!

[@flyingsealtv]

thank you for always defending the usage of cups/volume as measurement for baking.

[@christopherj5676]

I just finished eating my first loaf of this bread. By far the easiest loaf of bread i have ever made.

[@zackfuetsch4716]

Thanks for keeping it simple

[@cwjonesII]

Thanks again for another great video.

[@OehlJim]

I no longer understand how a modern kitchen can exist without a 5-7 qt. enameled cast-iron dutch oven! I use mine for soups, stews, Carnitas, and so much more! My dutch oven has become my "most used" vessel in the kitchen.

[@cantsay]

I made a wild starter yeast from potato water. To make the bread i used your recipe here. It's rising now and I am so excited for the results!! Thank you Glen!

[@frtdmr1]

this was my very first bread and even that didnt fail. still the simplest and the best recipe. thank you.

[@ryangeraghty3351]

I forgot to save a piece when I made this bread a few days ago, but I will remember the next time I make it. This bread was delicious, mine didn't get as crusty as I would've liked because I only had a stainless stock pot, but the taste was so much more complex than a normal white bread. I really like this way of bread making. It's great for (in the future) having people over, because you can make the dough the night before, then cook it right before they arrive. Excellent recipe, and thanks again for the content!

[@chrismalzahn8645]

That is a beautiful loaf of bread! Starting my biga tonight.

[@johnswofford599]

I made this bread around March 29th to have something to do. I made the Biga and have subsequently used it twice to make pizza. It just gets better and better. Thank you! I really enjoy your channel!

[@cathys949]

I've been wondering about this very process!! Thanks for the video!

[@ericjames36]

Thank you so much. It is the first time I have ever made bread. My family LOVED it!!! No I’m considered a master baker thanks to you!

[@ahrrfa]

These recipes come really handy since yeast has completely vanished from stores here in Italy

[@nellgwenn]

You can make your own yeast. Or 3 cups self rising flour, 3 tablespoons of sugar, 1 bottle of beer. Butter optional. There are a couple videos on youtube. No kneading, no waiting for hours. Mix the ingredients, put it in a loaf pan and bake. you can add cheese, or garlic, or onions as well. If you don't have self-rising flour you can use AP flour, you will need to add baking powder, and salt though.

[@mariannesouza8326]

df(x0+w) Oh, that’s too bad. 🙁🇮🇹🍞

[@LynneWright]

df(x0+w) we don’t have any in my city in California either.

[@lifeinaditch]

@@LynneWright Have patience. I just found yeast in my grocery store today. I feel bad for all the yeast packages languishing in people's cupboards along with flour because their owners had every intention of learning to bake. They'll remember the flour when the weevils start to hatch.

[@mju34]

@@lifeinaditch Let them eat Toilet Paper!

[@medawson01]

Thank you for sharing this technique. I had never heard of this before. I can't wait to try this tomorrow.

[@MeBeingAble]

I do make bread from memory but I appreciate a different method. Thank you

[@thecalicoheart7946]

Thank you for filming these two videos - I have watched both. This is a technique that I read about a long time ago but sort of forgot about. You made it really clear - thank you. I have just made my first levain/biga/poolish/whatever 😁 from dough I had already proofing. (Chef John’s pitta bread recipe!) Thanks again for all your videos, they are so enjoyable and I love your energy and and passion. 😃

[@JoToo]

I just mixed up a batch of this to use tomorrow! I can't wait to try my first dutch oven bread! We've been loving your show. Very glad I chanced upon it over a year ago!

[@JoToo]

I wasn't able to do anything the very next day. I put the levain in the fridge for 24 hours and then let it sit on the counter covered with a towel for another 24 hours. I mixed it up last night and this morning it was nicely doubled. I just did the folding and its sitting in a bowl for an hour. I have never done a dutch oven bread or a levain so this is a first for me! Baking at such a high heat is also new to me. I am just a little nervous.

[@ivydonggl2]

I baked this and its so easy and amazing! Thank you Glen for this recipe!

[@mariapepper1666]

Thank you, thank you, thank you! I have learned so much from your videos. You are a great teacher!

[@giorauda]

Made the first bread from your first video! Came out amazing! Side note I use a Pyrex glass bowl with a lid to bake I just put parchment paper and works like a charm!

[@mitchietekanawa7845]

The measurements is clear thanks so much 💞

[@evecottom9966]

Nice! I’ve been sharing my basic bread baking skills with my friends on FB live. My neighbours and coworkers love my home baked bread My videos are so basic filmed on an old I pad and I just stumble over my words. Another awesome video.

[@lauratamayocastillo7230]

Just got to this recipe. Thank you Glen. Will be a frequent use during pandemic winter.

[@markmui]

Another great vid, thx! - People who complain about weighted measurements are simply projecting their control issues (a form of self-licensing). I’m an expert home cook, all my friends that work as chefs and in kitchens never measure anything. Learning to adapt and cope with the variations of your raw materials teaches you to master the process of cooking which allows you control the end result no matter what situation you are in.

[@brenthooton3412]

Thank you! I tried the "saved yeast" method for the first time yesterday after I saved some from pizza dough I made on the weekend. Worked like a charm!!

[@umoransam]

I used to pre heat my oven and Dutch oven before baking like this. Then I saw America's Test Kitchen recommend placing the loaf in a cold oven and cold Dutch oven, to allow the bread more time to grow as everything warms up before the heat sets the crust. It works! And no more juggling a 400+ degree cast iron pot as I try to get the loaf in there. I found that I had to just add 10 or so minutes to the overall baking time for my oven.

[@wholeNwon]

Thanks. I've always done it the usual no-knead way but will give that a try.

[@pearlrose20]

Thanks for sharing this. I don't have a dutch oven, but I do have my mother's old casserole dish from the '70s that has a very nice glass lid. This method worked excellent and no worries about putting a cold dough inside of a super hot glass container and breaking it! I increased the baking time by 10 minutes with the cover on and it turned out lovely! (Note for inexperienced bakers: if you do this, make sure to butter or oil the inside of that glass casserole dish very well before putting your dough inside.)

[@noelwade]

Container suggestion: I used a cast-iron pot the first time around, and other than producing a little smoke (as the oil I had used for seasoning hadn't been up at 450 recently and scorched just a tiny bit) it worked great! The bread was not affected by the smoke and didn't get burned at all. You just need a good lid to help hold in the steam. The only problem I had with the bread was that the interior was still very moist and a bit rubbery even after reaching 200 degrees F. I believe I made the dough just a little too wet, I let it rise a bit too long (~14 hours), and I misinterpreted the folding instructions and went all the way around the bowl 6-8 times. I have the "starter" hand, though, and am looking forward to giving it another go! This recipe is about as easy as using my break-maker, and more fun. :-)

[@MermaidmomUP]

By any chance did you cut it still hot? I discovered you need to let it cool about an hour or the inside will be that way. It sure it hard though because warm bread is usually the best!

[@noelwade]

@@MermaidmomUP - I let it cool, but perhaps not long-enough? It certainly was delicious and follow-on bakes with this recipe turned out better (especially with the saved starter). I still believe that my biggest issue was making the dough far too wet and forget that the dough-ball is supposed to be somewhat dry and "ragged" when it first comes together. Hope yours turned out well, too!

[@richardpena7153]

I use a similar recipe and have used a regular loaf pan or baking sheet with a small iron skillet filled with boiling water. It keeps the oven filled with steam. I’m going to use my last pack of yeast and start a starter on Wednesday. Thanks for the lesson.

[@jasonzurlo1543]

I made this bread with a stainless steel stock pot and the only thing I can recommend is putting some sort of nonstick agent (i.e. parchment)at the bottom. It turned out great I just had to fight with it for 20 minutes to get it out

[@Happykobolt4]

You can just sprinkle a little normal flour or semolina flour on the botton of the pot before you put in your dough. That works great for me when in comes to getting the baked bread out.

[@mariannesouza8326]

Jason Zurlo No way! That’s so good to know. I think many people don’t want to invest in a Dutch oven; If they’ve Spent years cooking and haven’t needed one, they don’t really see the value in buying one - thinking that they’ll only use it for the bread 🍞. I got a Tramontina brand Dutch oven, for $40, at Christmas Tree Shops 5 years ago, and it is of excellent quality.

[@stellaz2595]

You can make a poor man's dutch oven for bread if you have two bread pans. Put your dough in one, the put the other over the first upside down and clip them together with metal binder clips (Boston clips).

[@stellaz2595]

You also can use parchment in the bottom of your pan.

[@hillockfarm8404]

@@stellaz2595 A little flour works just fine and doesn't tear on you taking it out. Plus it saves you an extra expense, item to find now. Flour and salt are staples, yeast can often be found too, but the paper is not needed, there are alternatives that you already have if you can bake bread. Flour in this case or for non stick coating on cold baking pans flour + oil/butter (to make the flour stick), works just as good as parchment paper (or silicone baking molds that i have doubts about wanting to bake food in and are not usable for this type of bread).

[@anitarichardson110]

I just made.....it came out great!!!!!! Have my starter for the next day as well. Thank you...so much!

[@alxxxx70]

normally I shy away from recipes not use grames, but I agree with %100 about different flour takes different water. I have been making homemade bread for more than 10 years and I like very much your recipe this one.

[@micr0n0va]

I wasn't making bread for fear of using up our limited supply of yeast. Thank you for sharing this idea. First loaf is out of the oven and delicious, next loaf in 2 days!

[@Hancockst1]

Yummy! THANK YOU

[@4themotherload]

Who would of thought in 2020, flour would become priceless! Let's all be honest who doesn't want fresh bread. Thank you for the video's, I don't know if I ever want to buy bread again because its not hard to do and your recipes have made it easy. Wish you and your family well.

[@kaiyamorgulis2392]

I'm also from Ontario and all the stores are out of yeast (I lost my old sourdough starter a week before the panic buying or would be using that). I had to pick up a bag of pizza dough to try and culture the yeast from it this way! Thanks for helping prepare us for such trying times!

[@applegal3058]

The pizza dough idea is great! Let us know how it turns out, please 😁

[@kaiyamorgulis2392]

@@applegal3058 It's been going great! Still the only yeast I've managed to get a hold of and it's still going strong! Baking bread in the morning. XD

[@charli-cuti]

thanks for everything, Glen! Really enjoy all these videos.

[@deeogle763]

We just tried this recipe and method and are sooooo happy we did! We are low on our yeast supply and needed a way to stretch it a bit. Thank you so much for posting🍞👏

[@ilkecochrane8410]

Made this a couple of days ago and we ate far too much of it on the day because it tasted so good (I diverged from the recipe by putting in a bit of rye flour but that seemed to work just fine). Thank you for all these great videos, I found your channel when looking for the Ikea meatball recipe and have been binge watching since. (Can i just say after having watched earlier videos how much I appreciate the absence of background music in the more recent ones!)

[@OliveGroves24]

Very helpful. Thank you.

[@glamdring0007]

Outstanding video...thanks a bunch !

[@heidiedelman6840]

Thank you! I have had a lot of time at home recently to sharpen my baking of bread and being creative with cooking....thanks for the great and relevant content

[@meganmcgrory7525]

tip 1: you can make on flat cookie sheet/bread pan and spray water with a squirt bottle into your oven every 10-15 min depending on ambient humidity, cooking will take longer and shape will be different tip 2: also if you use a soup pot make sure any handles on sides/lid are oven safe great video you guys

[@Sayajiin2]

Thanks Glen for the video and all the extra info 😊

[@thatgirl3757]

Thank you, thank you, thank you!

[@dla1509]

I have the experience to know this bread makes the BEST garlic cheese toast! With a little marinara for dipping, I’m a happy camper;)

[@brentbailey3621]

I want to do this - looks great

[@kiwisiwi8356]

Glen ,thanks for the great lesson!!

[@jonessaddle]

Thank You! I have been making no knead bread for a few years, and was wondering what to do if I ran out of yeast. This is just what I was looking for..

[@juliehennessy8871]

This video is perfect thank you and just what i have been looking for

[@horsegirl306]

Found my answer to how much starter replaces the yeast! Thanks

[@margarettt7675]

Thank you! This is wonderful.

[@jeffhe4553]

youre right, no recipe is exact. thats the art of cooking. everything is a learning process too which is why people value hands on experience over book smarts

[@brttnyleo]

I’ve used glass dishes with aluminum over top to make this kind of bread and it always turns out great.

[@AndDiracisHisProphet]

and it doesn't break?

[@brttnyleo]

AndDiracisHisProphet nope. I have large anchor hocking glass bowls that are oven safe and I bring them up to temp in the oven then drop the dough in that’s room temp and cover with aluminum and they turn out great.

[@nathanzuray1601]

@@brttnyleo Thank you! Glass is all i have and i already made the dough

[@tobeliame3154]

For the no-knead recipe I use, I make enough dough for a 9x5 inch loaf pan. I put the pan in the oven while it heats, along with a second pan to use as a lid. It works almost as well as a dutch oven in a pinch, since none of my pots are oven proof.

[@wholeNwon]

You can use spring stationery clips to hold them together.

[@bonniekarp3715]

Thank you so much!!!!!

[@stevenyuhas1510]

Wow, what a wonderful video. I love this channel. Thanks and keep it going!

[@bokkenka]

Thank you, Glen! Keep up the great videos! I'm sorry you've caught so much flack from the weighers, but as I'm sure you've heard: "No good deed goes unpunished."

[@ilovstodance]

Why are some people so rude yes I make this bread and I do use some times diff flours way to go Glen keep chinny up

[@tcgetsbored2]

Thank you so much for doing this. I made my first load this morning!

[@Richard-HiFiMan]

great video! Keep them up sir.

[@tammimacclellanheupel1517]

I bought a milo dutch oven to bake sourdough and haven't used it once for bread. I use a 15 inch graniteware turkey roaster that is MUCH cheaper and works beautifully AND you can just flip it upside down and put the banneton in face up and then flip it right side up and you don't have to fool with sliding the bread dough in and potentially messing it up. AND it cools down in just a few minutes. I use my dutch oven to cook on the stovetop, lol! Thank you for the video :) As @JasonZurlo said below, use parchment paper to line the bottom of the roaster (in this case) and you can reuse the parchment paper too. :)

[@DaveMasonCS]

Thanks for the inspiration! I've been doing this for a few weeks now and the sourdough has become rich in flavour. I did start with a teaspoon of yeast and a splash of milk kefir, but that was weeks ago now. My only challenge is that the bottom crust is a bit too thick and chewy for some in the family. Any hints on making the bottom crust less chewy? I'm using 1/2 sprouted whole wheat and 1/2 bread flour (both organic). I've also experimented with lower oven temperatures. Last loaf I heated the dutch oven to 400, then turned it to 325 convection when I took the cover off. Top crust and crumb were great, but bottom crust still too chewy. Thanks for the videos!

[@The_Gallowglass]

I made baguettes using this same method and they came out pretty rad

[@gregorycalzada5264]

GO GLENN. GO. 🤠🤠🤠

[@profrumpo]

Beautiful loaf, quite mouthwatering especially hearing that lovely sound cutting into it :-P Lazy cook here Panasonic makes all my bread :)

[@ashleysarah3070]

you're a lifesaver during the pandemic Glen, thanks for helping entertain my kids and I. Would you be able to go through the alternative method of using just a bit of the starter to create the new loaf, with the remainder of the starter going back in storage/fridge. I assume that this would develop flavour over time. I tried this years ago and the mother went bad, presumably cause I didn't use it enough. Less of an issue now we're all isolated!

[@lilitincher4973]

Lol, totally true. We don't use scales, we use measuring cups and spoons. We still get bread. :)

[@FlorentPlacide]

I made the first recipe. But as I am a peasant I don't have any closed metal pot that goes in the oven. I just baked it in a ceramic dish whit a bowl of water in the oven. The bread I got is good enough but is quite flat and dense. My dough was not firm enough and took the form of the dish. I'll try again tonight for tomorrow with a better dough, in a smaller oven and in a bigger dish with some kind of lid. Anyway, thanks you Glen for all this useful knowledge ! :)

[@arcuda2001]

thank you so much for this video 👍👍

[@punkinp308]

You can also use a big cast iron pan with a stainless steel bowl over top. I have a silpat so I use that but if not you can use parchment paper (or nothing at all if the pan is well seasoned). I have a Dutch oven but have never managed to drop the dough in without making a mess of it so I like the cast iron pan better.

[@huskerjpg]

like this channel. Very bright and happy place. Thanks. JPG

[@tempusfugit7662]

Thanks Glen and Julie, I recently discovered your channel watching the "Pandemic Editions", but have since become addicted and moved onto all the recipe categories and enjoyed them all (I find the Sunday Cookbook recipes fascinating, esp. how certain types of food that were once cheap and common have become luxury items, and vice versa). Anyway, I have been using the no-knead basic bread recipe and tweaking it for different purposes with some success. I have also been saving a walnut-sized ball and adding it to 1/2 cup flour + 1/2 cup water for the next day's use, also with some success (to preserve my limited dry yeast stores). However, I have a question: I understand this is more of a levain or biga than a sourdough starter when used in this way, but I was sondering if the no-knead recipe would benefit or need a tweak in terms of having a first folding step 30-60 mins after the initial mixing? I noticed in your no-knead sourdough recipe that this occurred, and then you folded again an hour later and placed the loaf in the special bowl for the final proofing. The reason I ask is that sometimes my mixture is slow to rise when I use the saved levain slurry, and then it may not achieve a great rise during the bulk fermentation. I am not sure why, as I follow a fairly systematic process to re-use the dough each time. Anyway, I may be way off with this question, as the yeast bread process vs sourdough may be different enough that the first folding step may be of no use in stimulating the gluten development and encouraging the yeast growth in this case - I would be interested in your opinion on this. Thanks again to you both for the grea videos - keep 'em coming! P.S. I noticed in early Apr-2020 you were low on flour, then you suddenly restocked. Can you provide any interesting stories on that? I ordered 25kg of BIO all-purpose flour online, since the stores were always out (I think I will also get some whole wheat or multi-grain, maybe only 5-10 kg, and some Type-00 pizza flour, as I am slo on a pizza-making binge right now, although AP / Type 550 (in Germany) works great!).

[@rikkiwamsat8334]

Thank you!

[@johnstewart7022]

I'm eating one of these loaves as I write this. Glen! This recipe is GREAT! When the grocery-buying tsunami hit, I was left with only two envelopes of instant rise yeast, with "use by" dates of 2015. Well, it was all I had so I used one, and it worked! I made this recipe with the cheapest store-brand all purpose flour because that's all they had and the result is wonderful. For this loaf, I reduced the "lid off" time to 10 minutes, and still found an internal temp of 207F (97C). The crust is wonderful, albeit challenging to slice. Thank you, thank you, thank you. Onward!

[@ronnymo501]

As a bit of a nervous nelly around new recipes, it would be amazing if you could show a recipe using the saved yeast in the manner you would a sourdough starter. I did the no-knead bread two days ago, and it turned out great. Will be trying the second generation in the morning.

[@tubeagespank]

I'm an American that converted to using metric on my digital kitchen scale. Mainly for ferments (So easy to figure percentages!) but some baking too.

[@christinewillis6508]

U r right ... I do have a scale but rarely use it ... I do live in the US ...but I just measure ...things turn out fine any way