Crusty Bread, The Movie

A few years ago I posted a recipe for Crusty Bread.  I have received over 4 million views on that recipe alone along with THOUSANDS of questions for a simple 4 ingredient recipe.  Thanks to my extremely talented son-in-law I now have an instructional video.  I hope this video will help with any questions you may have with the recipe.  

Now you can become a bread baker extraordinaire in just a few minutes.  Have fun and get creative with "mix-ins".  The sky is the limit.  You can do this!

And now I present a film years in the making, starring moi...

Crusty Bread, the Movie





You're Welcome.

xoxo
Janet

You can find the recipe along with FAQ on my blog here:  Crusty Bread, Artisan No-knead Bread
& Crusty Bread the Forum

130 comments:

  1. Beautiful! I was making it a couple of years ago after reading your post. I'm going to start again. I love the parchment paper for getting it in and out of the pot!

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  2. great job as I have said before I have made this bread hundred's of times and it never failed! I have added lots and lots of things and still it never failed. I am always asked to bring the bread to pot lucks. A giant thank you
    and a happy new year

    Cathy

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  3. aww this is the best!

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  4. So clever! So helpful. So inspirational. I am encouraged to try it. Thanks so much.

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  5. That was so fun...two thumbs way up! Will you make more videos? We would watch them.

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    1. I would love to make more videos. My son-in-law is super tight with time. If he could teach me to edit, that could solve the problem. Ha ha that would take me years to learn.

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  6. Great Job!! Thanks and Happy New Year!

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    1. Thanks, Angela. Happy New Year to you.

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  7. Absolutely wonderful, Janet! Great job by you both! I can't tell you how many times I've made this recipe and it works every single time!
    Cheers!

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    1. I'm so happy you have found success with the bread. It's pretty simple. Thanks for your comment.

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  8. What a well made video. You and he did a fabulous job! :) And we've always enjoyed the recipe. I'll now be able to post the video link on my site! :)

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    1. Thanks for the comment and the link, Vicki. The son-in-law did most of the work. I just did what he told me to do. I have to admit, I was a very easy actress to work with.

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  9. Love, love, love this bread. Thanks for the video, well done!

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  10. Oh, my gosh!! What a fabulous video! I am so inspired to bake this bread. What a start to a new year!
    Thank you so much,
    Karen
    from New Westminster

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    1. It's so simple. You have to try it.

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  11. Awsome, thanks! Can you make this a partly whole wheat version?

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    1. Yep, check out FAQ's on my blog on the recipe Crusty Bread

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  12. Pretty sure it's your recipe I already use and this inspires me to make it more often. Well done!

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  13. awesome! What is that baking pot? I'd love to try this.

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    1. Le Crueset Enamel cast iron pot. Any pot with a lid will work. Check out recipe and FAQ's on Crusty Bread and Crusty Bread Forum found in my recipe index.

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  14. That's funny: I made it this morning, and while it was in the oven I saw that you put up a video the same day!

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  15. Is there a written recipe somewhere?

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    1. Check out my recipe index for Crusty Bread, Artisan No-knead bread or Crusty Bread Forum for FAQ's

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  16. Bravo! Well executed. Fun to see my weekly bread making on film:)

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  17. What a beautiful video! Well done! As a reader I would definitely watch more of those.

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    1. I agree. It's just getting the son-in-law to agree :)

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  18. Love your video and the use of parchment paper makes it so easy to "dump" into the pot! Just finished baking and the house smells wonderful and the warm bread is just delish! Thank you!

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  19. Love the video! And, of course, the Crusty Bread.

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  20. Loved the movie!!! So well scripted!!! Now I have to make some more bread, :)

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    1. Thank you so much. Get baking!

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  21. A group of us are making this bread, after one shared it with the others. Make it all the time now (2 loaves this morning). Love the idea of parchment paper for lifting the shaggy dough! Really well done video! Thank you from Vancouver, Canada.

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    1. Thank you so much, Vancouver, Canada! Happy baking.

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  22. The video was great, you helped me make the most awesome bread that ever came out of my oven! Thank you so much!
    Janet

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    1. Hi Janet (beautiful name btw), It's amazing how this bread makes everyone an artisan baker. Way to go!

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  23. Thank you so much for your detailed recipe, and now this video! I have just invested in an enabled cast iron dutch oven to start baking my own bread! I cannot wait to try the lemon/rosemary/gruyere combination :)

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    1. You will never regret your purchase of the cast iron dutch oven. I love mine. The lemon/rosemary/gruyere cheese bread is my personal favorite. I hope you love it as much as I do.
      Happy baking.

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  24. What parchement paper in the cast iron dutch oven?!? Mind blown, never even thought of that, what is that product that you folded out and dusted with flour? That looks handy and I've seen you use it in other recipes. I love this bread recipe, it is THE BEST!

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    1. Parchment is brilliant! The cloth I use is just basically canvas with the edges surged. I love it. It's great for rolling out anything. I found this on Amazon, which is very similar to what I have: http://www.amazon.com/Ateco-Canvas-Pastry-Cloth-Rolling/dp/B004M5H64W/ref=sr_1_1?ie=UTF8&qid=1420569400&sr=8-1&keywords=canvas+pie+crust+mat
      Thanks for your comment.

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  25. Wow, what a great video!! Very impressive! And super helpful - thank you for making it! :)

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  26. Absolutely BEAUTIFUL and informative and fun to watch and perfect!!!!!!!! Thank you again Janet.

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  27. A great video! I was making this bread for quite some time with no problems but then I started to have a problem with it coming out flat this past summer. So I tried adding less water to it and that seemed to do the trick. In the summer I added less than 1 cup and now in the winter I'm adding a little over one cup. I put the dough directly on floured parchment pape rather than a towel and it works fine. My cast iron pot fits perfectly in my microwave/convection oven. My husband and I are hooked on this bread. Thanks for the recipe and the video.

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    1. Thank you for this great and helpful tip.

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  28. You had me at "Creme Fraiche." Literally, ever since you posted about making creme fraiche at home, I've been following your blog. But this video takes the cake (or bread). :) I loved, loved, loved it and can't wait to see more. I was wondering if you could tell me what the name of the tool you used to pull the risen bread out of the bowl onto the parchment paper? I struggle with that all the time, I deflate my breads and I think that is why I they turn out less fluffy. It never occurred to me until this video that I might be using the wrong tool! Thanks for sharing your family and your kitchen.

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  29. Thanks for making my day, Kathy. You are my new BFF. The tool I am using is a plastic dough scraper. I purchased mine through King Arthur flour. It costs $2.95, so I bought a few and I use them almost everyday. It's one of my favorite tools. Here is the link: http://www.kingarthurflour.com/shop/items/king-arthur-bowl-scraper

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  30. Amazing video, Janet!! Your son-in-law did a fantastic job. Looks so scrumptious I feel like making it now...I won't...but I loved watching the video, and maybe some day, I'll give it a try. Thank you.

    Blessings for more creative foods,
    Marianne

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    1. Thanks for your comment, Marianne. Please give the bread a try some day. You won't regret it.

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    2. hey, my crusty bread recipe is by a guy who always doubles it because he shares it with 2 blondes. so who is this woman on the video? he never uses parchment paper, great idea

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    3. Ha ha, the woman in the video is me. I generally share my bread with two blondes as well. They are my running buddies.

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    4. I put together this bread at 5:00 pm and it is now 8:41 p.m. and it has already doubled in size, should I still wait the 8 to 24 hours to bake it? Also I have a pizza stone that I will be using can I cover with foil? Thank you

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  31. THIS. IS. AWESOME! The video is amazing, and so well done. Thanks for sharing it. My friend just told me about doing bread this way, and I have to try it!!! It seems so easy. I have one question. Can I use a much bigger pan? I won a rather large LeCreuset, and I'm wondering if the bread would work in it -- or if it would just become a pancake in such a pan. I'd love your advice! Thanks. *pin*

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    1. You won a large LeCreuset? Lucky you!! Sure the bread works great in a bigger pot. I have a large one that I use all the time. Good luck

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  32. hi there, can you tell me if putting the add ins after the bread has risen is a good idea. Perhaps folding them in before the bake so the cheese doesn't melt into the bread so fast. Thanks oh and more add ins would be great Thanks

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  33. Love this bread. Can you tell me if perhaps folding in the add ins before the bake would be a better idea so the cheese etc doesn't melt into the bread so quick. Additional Ad ins would be great. Oh and love the video with no talking so nice and peaceful to watch.

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  34. Hi Lisa, You can wait to fold in the add-ins after the rise, but I found it extremely difficult to distribute the ingredients evenly especially cheese. Feel free to give it a try and see what you think. I just started cutting my cheese into larger 1-cubes, but no bigger or else you will get a hollow cave in your bread.

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  35. I love Crusty Bread, The Movie. Kudos to both you and your son-in-law. I love the bread, too, but the movie cracks me up every time I watch it. High entertainment value!

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  36. Love this video. Good job! I am french, lost in north dakota since 9 months. I really need to eat good bread. I am gonna try this one tomorrow. So excited!! Thank you.

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  37. the bread looks great (from a bread maker person). who's music did you use? I like it too

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  38. The music was purchased from themusicbed.com It's not cheap, by the way. It is the instrumental version of Celeste.

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  39. Your recipe transformed the way we do bread at home! I love your video, it's beautiful and easy to follow. We do some slight amendments such as not waiting for the bread to sit for 12h but just 1h. Everything else is pretty much the same. My enlightenment was the iron pot! Thanks for that, such a great tip to bake the bread evenly.

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    1. Thank you for your comment. So glad you like the video. It was fun to make.

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  40. 100% in LOVE with this video!!!! It was awesome! And I make your bread all of the time. It's so stinkin' easy! I've never added anything though, so maybe I'll get crazy and try and herb and cheese loaf. Way to go!

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  41. PS, does the son in law happen to live in Utah and want to make videos for me too?! This is fabulous!

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  42. I'm so glad you enjoyed the video. Yes, the son-in-law lives in Utah. Sandy to be precise and yes he does make videos. Let me know if you want his contact info.

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  43. Two years ago I saw this recipe on Pinterest. Was just too cheep to buy a cast iron pot for my self but now I'm retired and I've been asking for one.Well, just got one for my birthday.So the dough is in the bowl and will be in the oven tomorrow morning.Can't wait.

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    1. Wahoo! I can't wait to hear how your bread turned out. You will love your cast iron pot for so much more than bread baking. They are awesome.

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  44. What a lovely, well-made video. I appreciate your sharp looking kitchen, great angles- and the recipe is fool-proof. You've inspired me to make bread and I'm a new fan!

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    1. Thank you for your fabulous comment. You just made my day and I hope you bake a loaf of crusty bread.

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  45. A few questions - when to add the flavors, does the lid need to me air tigh, do we have to use the parment paper in the pan, where to store the bread while it rises? Thanks

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    1. Hi Kam, Add the flavors with the flour before the water. I just cover with plastic wrap and yes it is pretty airtight. I don't want the dough to start drying out on top with the length of the rise time. No you do not have to use parchment and the bread stores on the counter top at room temp.

      For FAQ go to: http://www.simplysogood.com/2010/03/crusty-bread.html

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  46. have you ever tried rye flour?

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    1. I have tried rye flour and it's delicious. However, I found the bread worked best using 1/2 rye flour and 1/2 all-purposed flour. I didn't get a high rise, but it was delicious.

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  47. I bake a similar bread called Peasant Bread that you bake in a bowl ( I use Pyrex) You don't have to let it sit for 12-18 hours. Still the soft dough like your crusty bread. Not sure I have a large enough quart dish with lid I can use for your bread. Have to look around! Thanks for all your information though. Going to try and add some of your additions to the Peasant Bread recipe.

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    1. Thank you for your comment. Your bread sounds simple and delicious.

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  48. Great job. Just found this recipe again and discovered the video! Well done!

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  49. Hi Janet. I've always wanted to make this recipe and the still pictures were terrific, but OH WOW!! the video was AMAZING and now I'm fully inspired! One hesitation was calculating the rise and bake time backwards and planning my day for it, i.e. prep at 10pm and bake between noon and 4pm. Any suggestions from your own experience would be appreciated.

    It's wonderful that your son-in-law made this world-class video for you and for US!! It has the highest video and audio quality, beautifully simple imagery and the pace was perfect -- it was just slow&fast enough to convey the instructions and love that goes into making/baking it. <3

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  50. Thank you so much for your kind comments about the video. I would love to have him make more for me, but the dude is just too busy. Good for him. Bad for me. Anyway about your rise time. This is very forgiving. I generally make the dough then bake it whenever I get around to it the next day. I think your good to back anytime between noon and 4. I have been having great luck with adding 2 tablespoons more flour. Try that and you should have a great loaf.

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  51. Discovered the no knead beead method and was suddenly a bread maker!! It's surely the simplest anywhere. I had posted on my food blog as well http://simple2cook.blogspot.com.au/2013/01/no-knead-bread-easy-peasy.html but so far have only made plain. Love all the variations people are making!

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  52. Great video...short and too the point. So pleasant to watch. If I double the recipe can I make one large loaf or must I make 2 small loaves? I only have one dutch oven to make it in.

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  53. Janet..thank you ever so much! A very nice lady on pintrest, pinned. and I jumped right in.
    Bless You
    Sherrie

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  54. Thanks for the kind comments. I'd love to do another one. It was so much fun.

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  55. Janet....
    This bread and your blog are such an inspiration to me. I grew up with a mother that hated to cook. I love to cook and I feel like through your blog you are teaching me how to do it better and better. Thank You for giving me skills I can teach my children. <3

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    1. Thanks Jessica you have made my day. Keep up the good work. Your kids will love you for all of your efforts.

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  56. Janet great video and recipe !! looking to invest in a pot ... Do u know what quart size your lots are. Or what size would you recommend as a dirst time pot. Thank you !!!

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    1. HI Bridget, I believe I have a 5 quart pot. I have had comments stating that a 3 quart will do the job. I have used a deep 10-inch Lodge dutch oven that made a fabulous loaf as well. I hope this helps.

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  57. Hi, you video is wonderful. Can you please advise if I could use 100% whole meal BREAD flour.
    or half whole meal bread flour and half white bread flour?
    How can I make this bread to taste sour, like sour dough bread? Would adding yoghurt or sour cream help?
    Thanks, Susan

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    1. Hi Susan, I have had best luck using 50/50 blend of whole meal combined with white flour. 100% whole meal can be a bit heavy. To make a sourdough loaf, you can make the bread using a sour dough starter. I have not tried using yogurt or sour cream, but that doesn't mean that it wouldn't be delicious. The bread recipe is quite forgiving so the addition just might be worth trying. Please let me know if you try it.

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  58. Hi Janet, I tried making your crusty bread and it was a huge success. THANK YOU!! I do have a question. I split the recipe in half to make a cranberry orange pistachio with white chocolate but they do not rised ;(. Do I supposed to add more water to it? The Wholefood in my city bake this and I luv it so much I thought I give it a try. Their is a lot softer sweet bread. Can I still follow your method to achieve the soft texture? Many thanks :)

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    1. Unfortunately this recipe does not have a soft texture. The flavors you want will be delicious in the bread, but the bread will be dense with a crisp crust. For best results mix in flavors with the flour before adding water. I hope this helps.

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  59. Thank you for quick reply. I tried making the cranberry white chocolate & walnuts the 2nd time and seems like when when I pour in the water. It appears so dry and elastic. I covered and wait 11 hour and it did not rise. It's odd bcuz the first time I made it, both bread turned out beautifully. I wonder what I did wrong :(

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    1. Hmmmm. That's perplexing. The only thing I can think of is the yeast was having issues. I'm sorry you lost a delicious loaf of bread. That is so frustrating.

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  60. Brilliant! You're inspiring a whole new generation of bakers. My husband is off in the kitchen now, trying his hand at the crusty loaf (he's 62). If all goes well, I'll be enjoying assorted loaves for the rest of our lives.
    Thanks for your generosity in sharing your wonderful skills.

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    1. Thank you so much for such a kind comment. I sure wish I could get my husband to start baking. He did make this at a scout camp with an old dutch oven and had great success. Kudos to your husband who is only a few years old than mine :)

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  61. Janet,

    I found your crusty bread recipe a few days ago while looking for things to cook in my new dutch oven. I made it last night and it was a hit! This bread recipe will be a staple from now on. Everyone loved it.

    This was my first time ever baking bread and it turned out wonderfully. So much so that I promptly mixed up another batch, this time with cranberries, almonds and orange zest. I cant wait to get home and cook it tonight.

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  62. Hi Janet,

    I was wondering where you got tyhe "spoonula" that you use? I love it and want one now.

    Thanks,

    Kiran

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    1. I purchased it at a local store called "Spoons N Spice". It is a rubbermaid product. I think I paid around $4-5 for them. Here is an Amazon link if you can't find it locally: http://www.amazon.com/Rubbermaid-FG193300WHT-2-Inch-Spoon-Shaped-Spatula/dp/B0000VLZK8/ref=sr_1_1?ie=UTF8&qid=1453240555&sr=8-1&keywords=rubbermaid+spoonula

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    2. Just copy and past the link in your browser. It should pull it up.

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    3. Thanks Janet! I am so excited to order this!!!

      Kiran

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  63. Best bread ever! I have enjoyed making it and eating it ( hubby's favorite) and the video is wonderful!

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  64. Marianne: You can wait until morning to bake your bread. If the bread tastes yeasty, you may want to add less yeast next time. Yes you can bake it on a stone. You can cover the bread with a stainless bowl or pan. Anything that will trap the steam inside to create a crisp crust. You can email directly @ simplysogood@hotmail.com if you need more help. Best of luck.

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  65. I can't wait tell the next time I get up extra early so I can get this started. YUM!

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  66. Janet, the bread looks amazing and I am attempting it today, but I have one question, the recipe just calls for 1 1/2 cup water, at the risk of sounding stupid, does the water need to be a certain temperature?

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    1. I just turn on the tap and whatever temp comes out of the faucet, I use. I wouldn't use super cold water or extremely hot because it might effect the yeast in a bad way. I have never had issues with the bread because of the water temp. Super easy bread. I hope yours turns out amazing.

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  67. Does the water need to be a certain temperature?

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  68. Can this be done gluten free? I love the video. I'm a show me person and this helps A LOT! But, no wheat for me.

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    1. Yes this can be made GF. I have had a few readers respond letting me know that they have used either King Arthur flour GF blend or Bob's Red mill. If you have a favorite blend, you could try that. I would add an additional 1/4 cup more flour. Happy baking and let me know if you have success.

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  69. Thank you Janet for this tutorial. I do not have a pot such as I see being used. Closest I can come to it is a stainless steel Cuisinart Dutch oven with lid, or a Corningware cast iron with ceramic interior and exterior, but with no lid. Have you any knowledge of the usefullness of either of these for this bread?

    Alberta

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    1. I believe all of the above will work. If you don't have a lid, then just cover with foil tightly. I have had several readers respond that just about anything that is covered will work just great. Give on of them a shot. I hear that old Corningware works just great.

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  70. Hello Janet,

    I need to make this for a Wed night dinner and I work. Can I make on Tuesday and rewarm on Wed night.or will it start getting dried out? How will I keep it fresh? Many thanks

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    1. I'm sorry. I'm sure I'm too late. I have had a crazy busy week prepping for a bridal shower I hosted. Yes you can certainly re-warm the bread. To prevent from drying out, the bread can be placed in plastic bag. To re-warm and crisp the bread place in a 300F oven for approx. 10 minutes. That should do the trick.

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  71. Hi Janet, I am noob in baking and I m very inspired and encouraged by your easy bread video ! But I have a small 3OL oven and could only fit a 3 qt pot. Is your crusty bread recipe suitable for a 3 qt pot ? And do I need to adjust my oven temperature since it's a small oven ? Thanks ! Anna , from Singapore.

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    1. I think you oven should be just fine. I wouldn't make any adjustments. If you feel your bread was cooking too fast, you can reduce the temperature slightly.

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    2. Thanks Janet for the reply. I just placed an order with Amazon and am so looking forward to my 3qt pot ! I will never get this kind of price in Singapore. I am so going to follow your blog now ..

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  72. This is terrific! Thank you!

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  73. I have made this several times. I have never had bread stick, I used a straight sided stainless steel pot, a cast iron pot, a vintage yellow pyrex casserole dish. All worked equally well. It really comes out seeming like a high end specialty bread, we love it :D

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  74. Do I bake it longer in an electric oven? the first part the 30 mins?
    After 45 mins my bread was still wet in the middle? This is why I asked

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    1. I have an electric oven and I haven't made any changes. I would bake the bread an additional 5-7 minutes longer with the lid ON then remove the lid and continue baking until the bread is nice and brown. Please note that this bread does have a wetter consistency because of how wet the dough is. It won't have a dry crumb. Please let me know if you have any other questions. I'm happy to help make your bread a success.

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    2. I have an electric oven, too and don't have a problem with the crumb. Today is the first time I'm baking this recipe and it came out beautifully! This is especially exciting because I'm quite new at baking and I have quite a few =ikj4305j. I wonder how you're measuring. I found after I started baking a bit I bought a scale that shows ounces, grams and allows for tare weights. It helped me a lot. For this recipe, I used 13 1/2 ounces of all purpose flour. Wish I could say more, but I'm new at this and it's the best I can do.
      Janet is a marvelous lady and we are fortunate indeed to have her. Thank you Janet. This recipe is just out of this world!!! I'm going to try some nuts, etc. next time.

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    3. I believe that weigh ingredients is a far more accurate way especially for baking. Thank you so much for your kind comment. You just made my day :)

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