5-Ingredient Artisanal Bread Recipe for Beginners

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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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#bread #artisan #breadmaking #noknead

[yao]

The recipe is awesome, I tried this today n it turns out really good. My dough sprang up supper high. But because I only have a toaster oven with 2 rack, the bread had rise to high up that it touch the heat source. I waited after the first 20 min and then remove the bottom rack with water and put the bread at the bottom rack. So to anyone who’s baking it with a small toaster oven, I recommend dividing the dough in half n bake it separately and put a aluminum tray at the bottom rack to create steam since it take way less space (height). Also, if you notice that the top of the bread is burning to quickly, cover it with aluminum foil to avoid a burned crust.

[saquibmohammad]

I love how you provide the rationale for every step and how the recipes are so easy to follow at the same time.

[anniejones]

So well explained. Thanks. Also one thing. I find you very well dressed. U dont talk too much. To the point simple and sweet. Video also very well done focusing on the food very intricate details are captured. Respect to u and ur team. Take care good luck and God bless

[tronicway]

ONG, that's exactly what I needed! A whole wheat no knead bread. Your channel is amazing, I always recommend it to friends!

[ladyt]

I made this last night after 20 - 24 hrs fermentation process. I only had the Allison's dried active yeast not the instant and followed the instructions for activating my yeast 7g to 1 large loaf. I put 2¼ teaspoons of yeast to the water and honey measurements of Gemma's recipe and fermented for 20 - 24 hrs. Oh, and I made sure to add the hot water in a pan for the steam though I forgot to remove it after 30 mins. My bread still came out perfect, so delicious. That's another successful bake from Gemma's recipes. Now searching for my favourite Rye Bread recipe. Hopefully, Gemma has a recipe for this, if not, Gemma, please upload one. Thank you! ♥️

[janethcentino]

I am a newbie accidental baker, i am always having ur way of baking... i am so enlightened the way you explain things.. lovely, simple and doable.. thank u for helping people like us.. from aklan, Philippines.. a big thank u...

[mishkakarkal]

I made these so many times and this is by far the easiest bread recipe for a beginner, thanks for the awesome recipe 😊

[arlenejokozo]

You never fail to disappoint everything you do is just great. Thank you so much.

[valerie]

I made this yesterday, started day before, used my Lekue bread maker which was so easy...my husband loved it. I baked at 400F for 30 minutes

[cindywidenhouse]

I made this bread in pullman tin at 425 for 40 minutes and its chewy crunchy...it really turned out great. My husband and sons really like the texture. I need to double the recipe because its gone . Thanks for the video and recipe . I love your how positve and bright your vids are. Keep up the good work Gemma !!!

[alladzyuba]

I cannot believe how easy it is to make such a masterpiece bread at home ! Definitely will make one over the weekend Thanks for the amazing recipe !

[cindyguo]

the way you speak is so comforting and reassuring

[SovereignSelf]

Can you make a playlist of all your bread recipes easily accessible on your channel? I love your way of teaching and I’ve learned a lot already!

[joannagg]

Very easy to make and taste like in the childhood .thank you from Poland

[parvathyr]

I just got my bread out of the oven and im so Happy! This is the best result so far that Ive got. It tastes amazing ..thank u gemma!

[marlenet]

My sister has made this bread 4 times in one week. We have been eating it nonstop lol. It's very easy to make, and no kneading (or very little) makes it great for seniors or people with tendonitis/carpal tunnel like my sis and I. I've been baking since I was very young, and took one year of it in vocational high school as well as Commercial Foods. My sister is getting to be a pro at making bread now, and is putting me to shame lol. Thanks for this video!

[quratqazi]

I made this and it turned out good! My family loved it. Thank you so much Gemma for this easy and simple recipe! 💖💖💖💖

[tzvirotstein]

Hi Gemma. Just love your accent. Your presentation is superb. Thank you and regards from Tel Aviv

[elizabethvallely]

Thank you Gemma. for this great recipe will have to try it for sure, enjoy the video God Bless 💕

[fatmamahfouz]

I tried this recipe many times and the bread was amazing, although, I did not put the dough in a proofing pan just put it in the baking pan and let it proof. Tried with and without water in the oven or covering for 30 minutes but there were no difference I still get the same great bread. Thanks Gemma