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
Just found your video Today…amazing!
My daughter bought me a lecreuSet dutch oVen for christmas so i am trying this tomorrow. One question…do you have to cover the lid handle with foil or will it withstand the heat?
Thanks so much!
Marianne
Hi Marianne, I hope you love the bread. Read all recommendations on your leCrueset pan. If they recommend not heating the pot over 425F, then stick with that rather than 450F. Wrapping the knob in foil is a good idea. It’s better to be safe than sorry. My knob has withstood the temperatures without any problems. You’ll love the bread. Happy baking.
I am gluten free. I tried the crusty bread with Namaste gluten free perfect flour blend. It browned nicely but didn’t rise well and didn’t completely bake through. Suggestions please.
I haven’t had any experience with GF. I know that bakers have had good luck with Bobs Redmill and King Arthur GF flour blends.
I made this last night. Wow – so easy, so good. thank you for the recipe, the tips, and the add-in suggestions. I have been shopping for a bread machine. now, with this go-to recipe, i will use the money for something else! thanks again!
Thank you so much, Grace, I love success stories. Good-bye bread machine. Happy baking.
I just thought I’d share with you that this is still being shared on facebook in the https://www.facebook.com/groups/1204118819665651/?ref=nf_target&fref=nf. I haven’t made yet but, sure do intend to!
Oh my gosh! I had no idea. Thanks so much for sending the link. I hope you get a chance to try it someday.
Thank you so much, Grace, I love success stories. Good-bye bread machine. Happy baking.
I just finished baking off two loaves: a plain, crusty loaf, and a Cranberry-orange-sunflower seed (with a hint of cardamom) loaf. Both turned out amazing and delicious! I’ve been baking breads for a very long time and this recipe is definitely a keeper. Just an FYI – I followed the recipe exactly, and since I didn’t have quick rise yeast, I used my regular yeast dissolved in a 1/4 cup water as instructed. Wish I could upload pics…the loaves look stunning!
I LOVE the hint of cardamom. I would love to see some pics. Send them to me at simplysogood@hotmail.com I’ll see if I can post them for other readers to see. Thank you so much.
I can’t stop swooning over this bread. 🙂 Will send some pics to your email – Thank you!
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
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.