Hello Ophelia Blue, I truly appreciate your feedback on your baking experience and success in making artisan bread. My goal is to encourage those who want to learn techniques that will provide the best results when baking. It is folks like yourself that inspire me to continue to teach and create new content for my channel. Thank you for taking time to share. Have a wonderful day!

Just One Bite, Please? You’re welcome! I would love to see more bread videos from you, especially the ones that use the pre-ferments. I have a 2-pound poolish in my kitchen as we speak!

That's the life of a baker. Lol... We bake for the love of baking and the shear enjoyment of seeing other enjoy our work. Great job!

Hello @danielmoran9902 It is my pleasure to meet you. I appreciate you taking the time to write and share your thoughts with me and the Just One Bite, Please community. Thank you for kind words for my work. I'd love to hear about your baking adventure when you make the recipe. Cheers from San Antonio, Texas!

Linda, I truly appreciate hearing about your baking experiences while making this recipe. Thank you for taking time to share your comment with the "Just One Bite, Please?" community. Have a wonderful day!

Hi 944gemma, That sounds great!

Hello Smitty, LOL.. I'm glad to hear you got my message. Please let me know if you should have any questions when you make the recipe. Thank you for writing. Happy Baking!

Hello Eddie, I really appreciate your words of encouragement. Thank you so much!

Hello Maxim, It is my pleasure to meet you. Welcome to the Just One Bite, Please? community. I truly appreciate your kind comment for the instructional videos I'm producing for my channel. It is wonderful you learned not to flour the work surface while kneading. Thank you for taking the time to share your message with us. Have a great day!

I appreciate you kind words. Thank you and have a wonderful day!

Hello Noise Ache, It is nice to meet you. Congratulations on your baking success making the Italian Peasant Bread. I appreciate you sharing how you figured out how to create the best baking environment with what you had on hand. Thank you so much for taking the time to write and share. Have a great day!

Hello GD Kaci, It is nice to meet you. I appreciate you kind words of support for my work. Please let me know if you should ever have any question about this or any of my other recipes. Thank you and have a wonderful day!

Hello Andrej, It is my great pleasure to meet you. Welcome to the Just One Bite, Please? community. Congratulations on your baking success with making and baking the Italian Peasant Bread. I so appreciate you for taking the time to share your experience with making the recipe. Thank you for subscribing and for your kind words for my work. Please let me know if you should ever have any questions about any of my other videos and recipes. Have a great day!

Hello Annabella, Congratulations on your baking success! Thank you so much for sharing your experience and results making the Italian Peasant Bread with the Just One Bite, Please? community. I appreciate you taking the time to write. Have a wonderful weekend!

Thank you so much, wallyclay!

Wow! Thank you so much for sharing your baking experience with the Italian Peasant Bread recipe with the Just One Bite, Please? community. Have a great day!

Hello Robert, It is nice to meet you. Congratulations on your baking success! It wonderful you are baking for your family. Yes, I make the poolish in the same bowl I mix the final dough also, The smaller bowl in video was used to show a better visual of the poolish fermentation. Thank you so much for taking the time to write and share your experience with our community. Have a great day!

Hello Prince Harming, It is nice to meet you. I'm glad you enjoyed the video. Thank you so much for taking the time to write. Have a great day!

Hello Block_The_Delinquent, Since most of my recipes produce much larger loaves and are shaped differently than a Dutch oven. I use a very large stainless steel bowl to trap the initial steaming in the first 10 minutes of baking the loaf on the stone hearth. Thank you for taking time to comment.

I thought the stainless bowl was a great idea too. Never thought of doing that. Thanks for the tip!

As a less expensive way, I've used aluminum roasting pans in the same fashion.

Hello 944gemma, I appreciate you waiting for my response. I'd love to hear about you Italian Bread baking adventure. Thank you for taking the time to write. Have a great day!

Hello Lyla, It is my pleasure to meet you. I appreciate you waiting for my response. I've been traveling during the holiday season. Congratulations on your baking success! It is so wonderful to hear about your baking adventure and your results. I so appreciate you taking the time to write and share with me and the Just One Bite, Please? community. Please let me know if you should ever have any questions about any of my other recipes. Thank you and have an amazing day!

Hello Joseph, It is nice to meet you! Congratulations on your baking success. It is wonderful you have repeated making the recipe perfecting your process each and every time. I encourage my students to find a recipe they love and to make it once a week for 2 months and take notes and pictures of their progress. As the quote goes "How do you get to Carnegie Hall? "Practice, practice, practice." Thank you for taking time to share your baking experience with me and the Just One Bite, Please? community. Alejandro - "La vita e troppo breve per mangiare e bere male."

@@JustOneBitePlease WA

Agradeço suas palavras gentis. Obrigado por ter tempo para comentar.

Hi 944gemma, You are so kind. I really appreciate your kindness. Thank you so much!

Hello @944gemma Thank you so much for your kind words. Have a wonderful day!

Thank you so much! 😊

Hi Jen, I appreciate you for taking time to comment and share your thoughts with us. If you are looking for a bread recipe that would work better for your schedule, check out my Butter Rolls | No Knead Method video: kzfaq.info/get/bejne/ZquTlNaf0Lepm6M.html Please let me know if you have any questions. Thank you for kind words and supporting my channel. Have a wonderful day.

Я очень ценю ваши добрые слова в адрес моей работы. Большое спасибо за то, что нашли время, чтобы прокомментировать. Вот ссылка на рецепт, переведенный на русский язык: translate.google.com/translate?sl=en&tl=ru&u=justonebiteplease.com/2016/07/29/italian-peasant-bread/

Hi Robert, Thank you for taking time to share and leave your comment.

Hello REPUBLIC Shall Endure, I really appreciate your kind words. Thank you for taking the time to comment and have a great day!

I've been baking and cooking professionally for over 29 years which as giving me lots of practice with handling doughs. My BAKE! students would often remark how I made everything look so easy. I would encourage you to find one recipe you love and make it at least once a week for 2 months. Your skills will improve greatly and you'll have a wonderful baked good to enjoy and share with your friends and family. Thank you for taking time to comment and have a great day.

That is very good advice, this is how I learnt to make delicious pasta

Hello @annaappleby7192 It is nice to meet you. I appreciate you for taking the time to comment on the video. Please let me know if you should have any questions about this or any of my other recipes. Thank you and have a wonderful day!

@@JustOneBitePlease yes, thank you!

Hello Clifford, It is nice to meet you. Congratulations on your baking sucess. I appreciate you taking the time to share your results and experience of making the recipe. I love how you used what you had to produced a a terrific loaf of bread. Thank you for taking the time to write. Have a great day!

I appreciate you taking time to comment and for subscribing. Thank you.

Clique no link para ver o meu blog e a receita completa com instruções em português: translate.google.com/translate?sl=en&tl=pt&js=y&prev=_t&hl=en&ie=UTF-8&u=www.justonebiteplease.com%2F&edit-text=&pageId=110657706470511664097 Por favor, deixe-me saber se você tem alguma dúvida.

Hello Paul, It is wonderful to meet you. Congratulations on your baking success making the Italian Peasant Bread. I'm happy to hear you have found the best technique for baking the bread in your home oven. I'm sure your wife appreciates you baking for her. Thank you for taking the time to share your results and experience making this recipe. Have a great day!

Hello Marcel, It is nice to meet you. I appreciate you waiting for my response. Did you have a chance to make the recipe? I'd love to hear about your baking adventure. Please let know if you should have any questions. Thank you for writing and have a great day!

Papillon 2010 : probably someone who didn't like that piano.

probably the people who wanted the measurements for the ingredients!

74 rank idiots who probably can't tell their asses from their elbows.

Here is the link to the full recipe and directions: justonebiteplease.com/2016/07/29/italian-peasant-bread/ You can always find the links to the full recipe by clicking on the ⓘ icon in the upper right corner of the video or the description box below the video. Please let me know if you have any questions. Happy Baking!

I am gonna guess the music, or the tiny print and ingredients not clearly shown..although I liked it!

Thank you. Have a wonderful time baking!

Hello Robert, That is wonderful to hear! Thank you so much for taking the time to share your results with me and the Just One Bite, Please? community. Have a great day!

Hello Emma, It is nice to meet you. I so appreciate your kind words for my work. Please let me know if you should ever have any question about this or any of my other recipes. Thank you for taking the time to write and comment. Have a wonderful day!

Hello Maureen, I appreciate you for waiting for my response. Here is a link If you haven't order your baking stone yet. amzn.to/2LLloGK Please let me know if you have any questions. Thank you for writing and Happy New Year!

Hello The Truth about de Blasio, The long fermentation of the poolish is due to the small amount of instant yeast that is in the recipe. This is how we as bakers develop flavor with very simple ingredients. The total hands-on time for the recipe is about 18 minutes. Here is the breakdown of the process: 1) Mix Poolish - Ferment for 8 to 10 hours 2) Mix Final Dough - Bulk Ferment for 2:15 hours (with 2 folds and preshape and 15-minute bench rest) 3 Final Shape - Proof for 1 hour 4) Bake - 30 to 35 minutes 5) Cool - 1 hour at least before cutting I appreciate you for taking the time to leave your comment. It is part of the learning process and is helpful for others to understand the fermentation process. Thank you for your kind words also. Please let me know if you have any other questions and have a wonderful day!

You have inspired me, and I'm going to try this recipe as you state it! Your biga and end product look amazing. Your dough looks so soft, elastic and wonderful. As a beginner, I worry that you have two one hour rises plus a final proof and that the yeast won't be strong enough, but I'm going to trust your recipe and hope for the best. Also with regard to the final proof... why do you cover the bread? Doesn't the bread need room to rise? Does covering it let all the gas accumulate in the middle? i noticed you have nice big air pockets in the middle of your loaf. Thanks, I can tell you have a zest for what you do. It would be amazing to eat your cooking I'm sure. Best wishes from New York.

Good morning The Truth about de Blasio, I'm so glad to hear you are going to venture into the process of bread baking. As an instructor and teacher, it is my goal to have students learn the life skills of cooking and baking and to understand the process, technique, and skills that allow us to be creative and have fun while we are up to our elbows in dough. Here are my answers to your questions: • The dough is proofed in the couche to retain the batard (football) shape intact and the surface uniformly dry as it proofs and rises. This helps to develop a thin “skin” that bakes to a crispy, chewy crust. • To create a more open crumb structure in the final loaf, I would suggest using a light hand when degassing the dough into the preshape and final shape. This will cause the fermentation bubbles to be retained throughout the dough. I encourage you to not be afraid of making mistakes when learning a new recipe. Understanding you can learn a lot from a mistake. Becoming a good cook or baker is more than a recipe done once. It’s the learning of a process, repetition of a process, learning the skills and practicing those skill, making mistakes and learning from your mistakes and not repeating those mistakes that will take you to the next level of cooking and baking. If you like to can email me directly at: justonebiteplease@hotmail.com Please let me know if you have any other questions I can help you with. Thank you for taking the time to write and share your questions with the Just One Bite, Please? community. Have a great day! Happy Baking!

Hello! I have made this two times already. Each time it is getting better. I have some biga I set aside for tonight, so I will make another loaf in this style in the morning. Thanks for much for your advice and encouragement. Last time the bread had a very structure, easy to cut, with a nice crumb with bubbles, but not very big ones. I'm not sure I remembered your advice about degassing lightly before the last shaping. I also neglected to cover the bread as you did with a bowl, but I will try to do something like that this time. Your bread rises so much more than mine. Thanks for keeping this wonderful tradition alive. Let me know if you are ever in the New York area!

Good Saturday to you! How is your baking going today? I'm so honored to be able to assist you to develop your baking skills and techniques. With baking, we are always striving to perfect our processes, techniques, and skills. I'm still learning even after baking professionally for 30 years. Thank you for your kind words. I'll be sure to let you know the next time I'm in NYC. Have a great weekend!

Hello godbyjrotc, It is nice to meet you. The hands-on time for the recipe is about 18 total. We as the baker helps to develop the breads final texture, crumb structure, and crust through our limited efforts. You can apply the No-Knead techniques to this recipe if you so desire. I would encourage you to try both and compare the final outcome in volume, crumb structure, and crust. I'd love to hear about your results. Thank you for taking the time to write. Have a great day and Happy Baking!

I fell in love with baking and cooking at a very young age. I started baking and cooking professional over 29 years ago and it was the practicing of the recipes over and over that gave me the skills I have today. Practicing is an essential part of learning and there are no short cuts when learning a skill. Thank you for taking time to comment.

Hello MGTOW, It is nice to meet you. Thank you for writing!

@@JustOneBitePlease My Pleasure

you would never handle soda bread dough like that it would be disaster soda bread from start to finish takes 60 to 80 minutes and tastes delicious

Hello Dom, Yes you are right. The farmers or country folk are know as "Il Contadino" or "Il Paesano" in Italy. 🇮🇹♥️

È pane Cafone. Cafone = Peasant, Boor. Although definition of Pane Cafone does not match perfectly situation here, as pane to be called "Cafone" requires mandatory cook in ovens with wooden fire and here it has been used an electric oven. 😀

@@raffaeleirlanda6966 Pane cafone dose not exsist, it was made up by some racist bigot.

Hello Pearleta, It is nice to meet you. I'm so happy to know of your baking success in making the Italian Peasant Bread recipe. Thank you for taking the time to share your experience with me and our community. Have a wonderful day!

Hello weekend worker, It is nice to meet you. Thank you for taking the time to share your experience making the Italian Peasant Bread. It is always wonderful to hear about our communities baking adventures and results. Have a great day!

Hello Divus, I hope your baking experience went well. I'd love to hear what your thoughts were after taking the time to make the recipe. Thank you for writing and have a great day!

Hello Ben, Congratulations on your baking success! It is wonderful to hear about your baking adventure and results! Thank you for taking the time to write. Have a great day!

Thank you, Beth! Happy Baking!

Hello jr jr, Thank you so much for your kind words of support for the work I do on my KZfaq channel. I truly appreciate it. Have a great day!

Hello Amatouallah, Congratulations! If you like you can email me a picture of your bread at justonebiteplease@hotmail.com I would love to see your bread. Thank you for sharing!

Hello Khadijah, It is nice to meet you. Thank you for your kind words. Have a nice day!

Thank you so much, Chittra! Please let me know if you should have any question when you make the recipe. Have a great day!

With a few basic pieces of equipment and some practice anyone can produce high quality baked goods at home. Thank you for taking time to comment. I really appreciate it.

Hello raiphy z, It is my pleasure to meet you! Thank you so much for subscribing and taking the time to comment. Have a great day!

I"m glad you find this helpful! 😊

Thank you for your kind words. Have a great day!

Merci pour vos aimables paroles, il me fait toujours plaisir de vous aider. À votre santé!

Bonjour Claude, c'est un plaisir de vous rencontrer. Merci beaucoup pour vos aimables paroles. Bonne journée!

Thank you so much Sulaiman!

Hello Meta M, Please let me know if you need any assistance or have any questions I can help you with. Happy Baking!

I sure will, hopefully I can make it soon. Will let you know.

That is so great! Thank you for taking time to share your experience with us. Have a wonderful day.

Thank you. I appreciate you kind comment. If you have any questions please feel free to ask. Have a great day.

Thank you so much, John! Have a great day!

Hello Jeff, It is nice to meet you. It is great to hear you are finding a way to bake. Yes, this recipe is great to convert to using a natural leavener (sourdough). Could you share your formulation and process with the Just One Bite, Please? community? Thank you so much for writing and have a great day!

Jeff Diffenderfer I was wondering how to convert this to sourdough, and I’d appreciate your quantities, please

Hello Jrblic83, It is my pleasure to meet you. Congratulations on your baking success! It is always wonderful to hear the result from our community. Thank you for taking the time to write and share you experience. Have a great day!

That is great! There is nothing better than the smell of fresh baked bread. Thank you for taking time to comment.

Hi Joanne, Thank you for your kind words. It's true good food takes time to make. The greatest pleasure for me is to watch those who eat my food enjoy every bite and ask for more. 😋

Please let me know if you have any questions.

Thank you very much!

I appreciate you taking time to comment. If you would like to share pictures of your bread you can share it on my Facebook Page: facebook.com/JustOneBitePlease/ Thank you and have a wonderful day!

Hello Robert, It is nice to meet you. Congratulations on your baking success! I truly appreciate you for taking the time to share your experience in making the Italian Peasant Bread recipe. Thank you and have a great day!

Hello Faux, Naturally leavened bread is much more flavorful and does last longer than a bread made with commercial yeast. The poolish (biga) in this recipe helps develop flavor and keeping quality in the loaf. Thank you so much for taking the time to share your comment with me and the Just One Bite, Please? community​. Have a great day!

Hou la la! C'est tellement merveilleux à entendre. Merci de me l'avoir dit.

Hello Marcel, I appreciate you taking the time to write. Thank you very much. Cheers!

Thank you, rosedangelo7731!

You are so kind!

Hello Jeshu, It is nice to meet you. I appreciate you waiting for my response. I'm working on catching up on all the message. I have had a large increase in correspondence during this time. Thank you for taking the time to write and comment. Have a great day!

Thank you so much, Migg Yee! 😀

Hello Ross, Congratulations on your baking success! Thank you for writing to tell us about your experience. Have a great day!

Thank you Miss Blue!

Hello Nessa, It is great to hear from you again. I'm so happy to know your of your excitement to baking these recipes. Please let me know if you have any questions. Happy Baking!

@@JustOneBitePlease No questions, you explain every step so clearly. I've made so much of your Ciabatta recipe, a new batch every 3 days, and everyone loves it...it makes wonderful toast and sandwiches and garlic bread. The corn arrived yesterday and I'll start the biga today for this bread to bake tomorrow. I LOVE your channel and your recipes turn out excellent. Thank you so much for sharing your expertise with us who are learning. ♥ My mistake --- it's John Kirkwood with the Ciabatta recipe.

@@JustOneBitePlease I just took this out of the oven and it's crust is crackling...the aroma is intoxicating. I can smell the deliciousness of the whole cornmeal and I fresh ground the whole wheat right before adding it to the biga. We are already going to sleep now so in the morning we'll eat it. I'll be dreaming of this, the whole house smells amazing. * I did make one error and added double the cornmeal but it still turned out.

@@JustOneBitePlease This is so good I'm already starting the second biga to make another batch...we've gone through this one. It's sort of French bread-like.

Hello sebas346, Thank you for your kind words. I so appreciate it. Have a great day!

Hello Danou, It is my pleasure to meet you. Thank you for your kind words. Have a wonderful day!

Здравствуйте, Руслана! Приятно познакомиться. Спасибо за ваши добрые слова. Удачного дня!

Wow! Thank you so much for sharing your experiences with the recipes. It is exciting to know that people like yourself are making the recipes and are having success. I really appreciate you taking the time to comment and share your enthusiasm with my viewer and myself. Please feel free to call on me if you have any question with any of my recipes. Have a wonderful time baking weekend. Alejandro Ramon, "Just One Bite, Please?"

Hello bybbah, It is nice to meet you. Have a great time making and baking your bread!

@@JustOneBitePlease thank you I did last night.,it was great.

I appreciate your comment. Thank you!

Hello Anannya, It is nice to meet you. I'm so happy you enjoyed the video. Please let me know if you should have any question if you should ever make this or any of my other recipes. Thank you so much for taking the time to write. Have a great day!

@@JustOneBitePlease sure, thank you for responding 😃

Hello daluke61, It is nice to meet you. That is a great observation you have made. The moisture we create in the small baking chamber allows the exterior of the loaf to stay moist and pliable as the bread jumps in the heat of the oven (oven spring) and grows to its maximum size. When the structure of the bread is set the excess moisture is then released to let the loaf continue to bake and carmelize in the dry heat of the oven. How long the loaf in contact with the steam effects the thickness of the final crust of the bread. We can control the thickness of the crust on our bread by letting the bread stay in contact with moister/steam longer. When baking a French Baguette or Italian Bread I release the steam after 10 minutes for a but when I'm baking a Naturally Leavened Bread of Jewish Rye I release the steam after 16 minutes. It comes down to a matter of preference for the home baker. This is a good experiment you can conduct is to bake the same bread with different lengths of time the bread is on contact with the steam. Let them cool to room temperature and see how they vary when you cut them and how the crust feels when you bite into it. Thank you so much for taking the time to write and share your observations with me and the Just One Bite, Please? community. Have a great day!

Hello K R, Here is the link to the full recipe with directions: justonebiteplease.com/2016/07/29/italian-peasant-bread/ Thank you so much for your kind words of support for my work and KZfaq channel.

Hello 944gemma, Thank you so much!

Papar Paulsma Thank you for your comment and support. It is gratifying to know that you are recreating the recipes at home. Have a wonderful day.

Thabk you for your all recipe

Thank you so much, fm1224!

Hello Helen, It is nice to meet you! I really appreciate your kind words and for subscribing to my channel. Please let me know if you have any questions. Thank you and have a wonderful day! P.S. You can email me your questions or pictures directly if you would like at: justonebiteplease@hotmail.com

Thank you for responding. I did bake this bread and it turned out really well! Love the aroma, the crunch and what more can I say? Just love it! I will send you the pic of this bread that I baked. Thank you again for the insight into baking this Italian bread!

You made my day! I'm so glad you enjoyed making this bread recipe. I'm sure your friends and family will enjoy the fruits of your labor. Have a wonderful rest of the weekend.

Thank you!

Thank you, Laurence! Cheers!