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You are here: Home / Recipes / Breads and Rolls / Crusty Bread, The Movie

Crusty Bread, The Movie

January 1, 2015 Updated July 17, 2017 142 Comments

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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

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Filed Under: Breads and Rolls Tagged With: artisan bread, crusty bread, crusty bread video, homemade bread, instructional bread making video

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Comments

  1. Michelle Potratz says

    October 21, 2016 at 3:17 am

    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 😀

    Reply
  2. Annabelle Lee says

    October 15, 2016 at 7:12 pm

    This is terrific! Thank you!

    Reply
    • Janet Barton says

      October 21, 2016 at 12:05 am

      Thank YOU!

      Reply
  3. aNNA Sim says

    May 26, 2016 at 1:26 pm

    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.

    Reply
    • Janet Barton says

      May 26, 2016 at 8:29 pm

      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.

      Reply
    • aNNA Sim says

      May 27, 2016 at 3:14 pm

      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 ..

      Reply
    • Janet Barton says

      May 27, 2016 at 7:48 pm

      Happy baking!

      Reply
  4. norma luther says

    March 27, 2016 at 5:13 pm

    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

    Reply
    • Janet Barton says

      March 31, 2016 at 4:06 am

      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.

      Reply
  5. Anonymous says

    March 6, 2016 at 4:55 pm

    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

    Reply
    • Janet Barton says

      March 8, 2016 at 3:21 am

      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.

      Reply
  6. Pamela Pettyjohn says

    March 2, 2016 at 8:56 pm

    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.

    Reply
    • Janet Barton says

      March 2, 2016 at 11:58 pm

      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.

      Reply
  7. Anonymous says

    February 26, 2016 at 5:04 pm

    Does the water need to be a certain temperature?

    Reply
    • Janet Barton says

      February 26, 2016 at 11:21 pm

      Read above comment.

      Reply
  8. Anonymous says

    February 26, 2016 at 4:59 pm

    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?

    Reply
    • Janet Barton says

      February 26, 2016 at 11:21 pm

      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.

      Reply
  9. Unknown says

    February 26, 2016 at 12:25 am

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

    Reply
  10. Janet Barton says

    February 19, 2016 at 5:07 am

    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.

    Reply
  11. Donna says

    February 2, 2016 at 7:00 pm

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

    Reply
    • Janet Barton says

      February 19, 2016 at 5:07 am

      Thank you so much Donna.

      Reply
  12. Anonymous says

    January 19, 2016 at 2:50 pm

    Hi Janet,

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

    Thanks,

    Kiran

    Reply
    • Janet Barton says

      January 19, 2016 at 9:57 pm

      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

      Reply
    • Janet Barton says

      January 19, 2016 at 9:58 pm

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

      Reply
    • Anonymous says

      January 20, 2016 at 5:53 pm

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

      Kiran

      Reply
  13. Allison says

    January 12, 2016 at 5:49 pm

    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.

    Reply
  14. Myshell says

    January 6, 2016 at 11:29 pm

    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.

    Reply
    • Janet Barton says

      January 6, 2016 at 11:51 pm

      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 🙂

      Reply
  15. IITango1 says

    December 10, 2015 at 4:48 am

    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 🙁

    Reply
    • Janet Barton says

      January 6, 2016 at 11:52 pm

      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.

      Reply
  16. IITango1 says

    December 7, 2015 at 7:02 pm

    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 🙂

    Reply
    • Janet Barton says

      December 9, 2015 at 2:58 pm

      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.

      Reply
  17. Susan says

    November 15, 2015 at 4:51 pm

    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

    Reply
    • Janet Barton says

      November 23, 2015 at 3:29 am

      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.

      Reply
  18. Bridget Mohr says

    October 28, 2015 at 8:07 pm

    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 !!!

    Reply
    • Janet Barton says

      October 31, 2015 at 4:26 am

      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.

      Reply
  19. Jessica says

    October 28, 2015 at 2:08 am

    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

    Reply
    • Janet Barton says

      October 31, 2015 at 4:24 am

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

      Reply
  20. Janet Barton says

    September 15, 2015 at 1:37 pm

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

    Reply
  21. Anonymous says

    September 10, 2015 at 8:01 pm

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

    Reply
  22. Alison Fitzgerald says

    September 8, 2015 at 6:14 am

    Awesome video!!!

    Reply
  23. Carol says

    September 1, 2015 at 2:17 am

    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.

    Reply
  24. Faye Pini says

    August 24, 2015 at 9:45 pm

    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!

    Reply
  25. Janet Barton says

    July 6, 2015 at 12:31 am

    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.

    Reply
  26. Jill Stephenson says

    July 3, 2015 at 1:41 pm

    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

    Reply
  27. Anonymous says

    June 5, 2015 at 12:48 am

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

    Reply
  28. Tmary says

    May 14, 2015 at 11:47 am

    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.

    Reply
    • Janet Barton says

      May 19, 2015 at 5:13 pm

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

      Reply
  29. janfromthemtn says

    May 12, 2015 at 1:08 am

    have you ever tried rye flour?

    Reply
    • Janet Barton says

      May 19, 2015 at 5:09 pm

      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.

      Reply
  30. KAM GORDON says

    March 13, 2015 at 3:09 pm

    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

    Reply
    • Janet Barton says

      March 16, 2015 at 5:36 pm

      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: https://www.simplysgood.com/crusty-bread/

      Reply
  31. Baroque In Babylon says

    March 3, 2015 at 2:12 am

    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!

    Reply
    • Janet Barton says

      March 4, 2015 at 11:51 pm

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

      Reply
  32. Anonymous says

    February 23, 2015 at 11:05 pm

    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.

    Reply
    • Janet Barton says

      February 26, 2015 at 3:08 am

      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.

      Reply
  33. Janet Barton says

    February 20, 2015 at 6:57 pm

    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.

    Reply
  34. Melissa @ Bless This Mess says

    February 18, 2015 at 8:54 pm

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

    Reply
  35. Melissa @ Bless This Mess says

    February 18, 2015 at 8:45 pm

    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!

    Reply
  36. MissLilly says

    February 15, 2015 at 10:31 am

    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.

    Reply
    • Janet Barton says

      February 17, 2015 at 3:31 am

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

      Reply
  37. Janet Barton says

    February 6, 2015 at 4:14 am

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

    Reply
  38. stitchinkitchen says

    February 5, 2015 at 10:01 pm

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

    Reply
  39. Anonymous says

    January 31, 2015 at 12:49 am

    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.

    Reply
  40. Wendy says

    January 20, 2015 at 4:15 am

    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!

    Reply
    • Janet Barton says

      January 27, 2015 at 4:43 am

      Thanks, Wendy…I think. 🙂

      Reply
  41. Janet Barton says

    January 20, 2015 at 2:05 am

    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.

    Reply
  42. Lisa Begin says

    January 17, 2015 at 2:36 pm

    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.

    Reply
  43. Lisa Begin says

    January 17, 2015 at 2:35 pm

    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

    Reply
  44. Sally @DrinkingFromMySaucer says

    January 16, 2015 at 2:20 am

    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*

    Reply
    • Janet Barton says

      January 20, 2015 at 2:06 am

      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

      Reply
  45. Marianne says

    January 15, 2015 at 2:23 am

    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

    Reply
    • Janet Barton says

      January 20, 2015 at 2:07 am

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

      Reply
    • susyQ says

      January 24, 2015 at 5:06 am

      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

      Reply
    • Janet Barton says

      January 27, 2015 at 4:45 am

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

      Reply
    • Anonymous says

      February 19, 2016 at 1:42 am

      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

      Reply
  46. Janet Barton says

    January 12, 2015 at 4:34 am

    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

    Reply
  47. Kathy says

    January 9, 2015 at 6:17 pm

    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.

    Reply
  48. Anonymous says

    January 7, 2015 at 3:58 pm

    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.

    Reply
    • Janet Barton says

      January 9, 2015 at 4:50 am

      Thank you for this great and helpful tip.

      Reply
  49. Tami Burgess says

    January 6, 2015 at 8:14 pm

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

    Reply
  50. Elizabeth Downie says

    January 6, 2015 at 7:46 pm

    Wow, what a great video!! Very impressive! And super helpful – thank you for making it! 🙂

    Reply
  51. SpicySweet15 says

    January 6, 2015 at 2:00 pm

    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!

    Reply
    • Janet Barton says

      January 6, 2015 at 6:37 pm

      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.

      Reply
  52. Julia says

    January 4, 2015 at 6:54 pm

    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 🙂

    Reply
    • Janet Barton says

      January 5, 2015 at 2:50 am

      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.

      Reply
  53. Anonymous says

    January 4, 2015 at 1:00 am

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

    Reply
    • Janet Barton says

      January 4, 2015 at 2:49 pm

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

      Reply
  54. Anonymous says

    January 3, 2015 at 8:05 pm

    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.

    Reply
    • Janet Barton says

      January 4, 2015 at 2:48 pm

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

      Reply
  55. upnorth says

    January 3, 2015 at 3:05 pm

    Loved the movie!!! So well scripted!!! Now I have to make some more bread, 🙂

    Reply
    • Janet Barton says

      January 4, 2015 at 2:49 pm

      Thank you so much. Get baking!

      Reply
  56. Anonymous says

    January 2, 2015 at 9:49 pm

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

    Reply
    • Janet Barton says

      January 3, 2015 at 12:18 am

      🙂

      Reply
  57. Lara says

    January 2, 2015 at 5:20 pm

    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!

    Reply
    • Janet Barton says

      January 3, 2015 at 12:18 am

      Mmmmm love that smell.

      Reply
  58. Emily R says

    January 2, 2015 at 3:34 pm

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

    Reply
    • Janet Barton says

      January 3, 2015 at 12:17 am

      I agree. It's just getting the son-in-law to agree 🙂

      Reply
  59. Kristine Johnson says

    January 2, 2015 at 1:31 pm

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

    Reply
    • Janet Barton says

      January 2, 2015 at 3:20 pm

      🙂

      Reply
  60. Terri Burfield says

    January 2, 2015 at 12:13 pm

    Is there a written recipe somewhere?

    Reply
    • Janet Barton says

      January 2, 2015 at 3:17 pm

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

      Reply
  61. Anonymous says

    January 2, 2015 at 8:37 am

    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!

    Reply
    • Janet Barton says

      January 2, 2015 at 3:19 pm

      Ha Ha how's that for timing?

      Reply
  62. Anonymous says

    January 2, 2015 at 5:39 am

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

    Reply
    • Janet Barton says

      January 2, 2015 at 3:19 pm

      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.

      Reply
  63. Maureen Wyatt says

    January 2, 2015 at 3:34 am

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

    Reply
  64. "Alone again.... naturally!" says

    January 2, 2015 at 2:14 am

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

    Reply
    • Janet Barton says

      January 2, 2015 at 3:18 pm

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

      Reply
  65. Anonymous says

    January 2, 2015 at 1:59 am

    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

    Reply
    • Janet Barton says

      January 2, 2015 at 3:17 pm

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

      Reply
  66. Sharon B. says

    January 2, 2015 at 12:40 am

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

    Reply
    • Janet Barton says

      January 2, 2015 at 1:26 am

      Merci!

      Reply
  67. Vicki says

    January 1, 2015 at 10:52 pm

    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! 🙂

    Reply
    • Janet Barton says

      January 2, 2015 at 1:26 am

      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.

      Reply
  68. Candace says

    January 1, 2015 at 9:24 pm

    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!

    Reply
    • Janet Barton says

      January 2, 2015 at 1:25 am

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

      Reply
  69. Angela says

    January 1, 2015 at 8:36 pm

    Great Job!! Thanks and Happy New Year!

    Reply
    • Janet Barton says

      January 2, 2015 at 1:24 am

      Thanks, Angela. Happy New Year to you.

      Reply
  70. Karen Sasine says

    January 1, 2015 at 7:06 pm

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

    Reply
    • Janet Barton says

      January 2, 2015 at 1:23 am

      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.

      Reply
  71. Anonymous says

    January 1, 2015 at 6:32 pm

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

    Reply
  72. Janet Barton says

    January 1, 2015 at 5:53 pm

    Thanks Ivy.

    Reply
  73. Ivy says

    January 1, 2015 at 5:28 pm

    aww this is the best!

    Reply
  74. acorn hollow says

    January 1, 2015 at 5:06 pm

    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

    Reply
  75. Susan Turney says

    January 1, 2015 at 5:04 pm

    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!

    Reply
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About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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