The entire time I've been posting videos to YouTube, I've been completely ignoring the messages that people were sending me video responses to my recipes. Actually, when I first started, I did look at a few of these, but they were always something spamy or much worse.So, I never bothered to check back. Today, I was playing around with my account setting, and saw a huge backlog of these notices, so I took a gander. While most were not up to snuff, a few were pretty good, and I'll probably be posting them here at some point.
Here is a really cool one featuring our famous no-knead ciabatta bread recipe. It's called "18 Hour Time Lapse of Ciabatta Bread Dough Rise with Recipe" by brinstar117. Enjoy!
16 comments:
I enjoyed the time lapse on that. I have just been away camping and I took your Ciabatta recipe typed out and one of my fellow campers couldnt believe how simple it was and ended up making three loaves in a camp (dutch) oven.
Very cool. That is the wettest bread dough I have ever seen. It looked more like a sponge.
This no-knead recipe brought me to this blog--easier than the iron Dutch oven I had been using. I use all white flour.
for someone like me who is new to bread making This was great!
Learning is easier from video.That's why I love Foodwishes Plus Chef John Is funny.Loved seeing the dough do its thing. And the music was a plus. I enjoyed this very much. Thanks, I will be making bread soon. Ryan
It
Is
ALIVE...
Nice vid from fans.
Your actual videos crack me up, but your fan videos amaze me even more. Oh, and your fan comments are freaking hilarious. You are truly one of a kind, John.
Thanks! Being told you are one of a kind by someone that is one of a kind is pretty damn cool! ;-)
So awsome, is like watching a movie!
Really? Playing a video is like watching a movie. Who knew?!
Mr. Chan: you're vid is da bomb!
Chef John: Absolutely agree 100% with saltyseattle above! I love your site and the fan comments. Best wishes with the FN exec's.
AMAZING VIDEO! Will definitely give this a try!
Thank you Chef John!
Tried to leave a really long message about how wonderful it has been for me to be able to make bread. I will try again...Because I grew up with a progressive muscle weakening thing called Spinal muscular atrophy, kneading bread was not possible. Here I am years later and here is your kneadless infallible bread recipe! Bread I can make.
And I have experimented with making it healther and more fibre filled by adding tonnes of ground and whole flax, far more whole wheat flour and cracked wheat and even sticking in some olive oil a touch of sugar (because you did that on your kneadless pizza recipe) and nothing I change or add messes it up! It ALWAYS rises and always and keeps tasting better and better.
Thank you for your wonderful video recipes and your sense of humour. And thanks for not being boring!!
My husband and I definitely "enjoy!" your recipe videos and thanks to you, I get to make home made healthy bread!!
Watching Bread making on You Tube,brought me here.Thank you for that lovely demonstration on You Tube.
A toast to your bread making!Cheers!
I loved the easiness of the recipe and the resulting bread was quite good, however there were a couple problems and I was wondering if you might offer your thoughts on how to fix them. I used all white flour and active dry yeast, which I bloomed before combining with the rest of the ingredients. The dough rose wonderfully and while soft, was not difficult for me to shape into smaller loaves for sandwiches. The problem was in the baking. The crust on my bread was too thick and hard for my liking (or for what I'm used to in a ciabatta) and the "crumb" was a little too dense. It is still the best bread I have managed to make myself, but I would love to figure out how to get a lighter texture and a much thinner, more manageable crust. Any ideas what the problem could be? I would really appreciate it! Oh and I have my own food blog these days too, if you are into reading other food blogs: foodandfluff.blogspot.com
Unfortunately I really can't say for sure! I never bloom the yeast first, so maybe that's it? Too many variables with bread to really start guessing. All I can say is I've only done it exactly as shown on the video and it's always worked. And yes this is a thick crusted bread.
Great video! I've been making the Ain5 Bread and tinkering with it. (I have the book but haven't used it, just playing on my own with the basic recipe. LOL) I love to add semolina and think I will give it a shot with this recipe.
Thanx!
Monica
Post a Comment