I did it 😅Bread 🥖 first time I try your way success 😊taste good awesome 👏 thanks 😊
@antoinette690011 күн бұрын
Great idea! That shower cap works fantastic! 😀
@nancysimmer990819 күн бұрын
He doesn't use bread flour because it's expensive I'm sure he could afford a couple of pennies more look at the house look at the kitchen he's living in this guy's a riot and a good cook I'm sure😅🥰👍🏻👏🏼👏🏼
@KT-wr3cv20 күн бұрын
I followed this recipe to the letter. After the two 5 minute baking intervals it was neither Brown nor near done by temperature. It was a very heavy dough but did proof & my yeast proofed beautifully too. How does beard bake in 10 minutes? An extra 10m & It's done. Maybe it'll taste good.
@eugenuku29 күн бұрын
so, to understand, 5min and 5 min, that mean cooked for 10Min only?
@themywaychef361526 күн бұрын
My stove runs hot, the fina al test is to measure the temp at the end of the times I used in the video rotate and spray every 2 to 3 minutes measuring the temperature each tume
@brianwalczak1059Ай бұрын
I tried to watch your video. It looks really good, But I couldn't get it to play without a 30 second commercial first.So I had to skip it
@themywaychef361526 күн бұрын
Sorry to hear that. I just open the video and when the message comes up skip it will go directly to my video
@TheJalapeno2010Ай бұрын
Thank you for such an informative and amazing video! Love ❤️ your cooking Chef!
@themywaychef3615Ай бұрын
My pleasure 😊
@user-mu5ug2wt8t2 ай бұрын
You are such a sweet guy.... Thanks so much for all your loving care to teach us how to make lovely meals.
@themywaychef36152 ай бұрын
Thanks so much
@user-mn6fr1fi3r2 ай бұрын
You have a beautiful home❤❤😊😊
@themywaychef36152 ай бұрын
Thank you! 😊
@oldrvr3 ай бұрын
My husband’s mother always made 5 loaves of bread plus a pizza every Friday when he was a teenager. Of course they were an Italian family. She was the best cook! I lived across the street and was best friends with his sister so I got to eat all of this delicious food! I watched her make her bread and she did all of the mixing and kneading by hand, but it had the same ingredients. Delicious! Can’t wait to try your method! Thank you!
@imrmoto3 ай бұрын
Would been better if you tell us how many cups you use some of us don’t have scales
@themywaychef36153 ай бұрын
I’m sorry, but I learned using grams and needed a scale to maintain accuracy" and consistently. There is 28.35 grams in an ounce and the recipe calls for 335 grams of flour and 200 grams of water. They convert to 11.81 flour and 7.05 oz. Of water. Using metallic cups the closest I can use aure a 3 /4 cup and aa 8 oz cup. The ratio then would be 12/8 or 1.5 vs 335/200 which is 1.675. So I bought a 0 scale that Amazon has.
@robertsassojr39243 ай бұрын
Is that a bat girl Rolex pop?
@themywaychef36153 ай бұрын
No I bought it35 years ago when I could afford it
@thcall64414 ай бұрын
After watching numerous videos, I’ve decided to use your recipe for my first attempt. You must be Sicilian, you are the only one I’ve seen cut the loaf on its side !! Lol
@themywaychef36154 ай бұрын
Wow, thank you
@kathykeefer63474 ай бұрын
How much flour??
@themywaychef36154 ай бұрын
It’s 385 grams if you clicl on the title just below the video, the link for the full recipe will be on the riright hand side of the video. Thanks for watching
@ericawilliams15034 ай бұрын
SO YOU NEVER TOLD US WHAT THE SECRET THING WAS
@themywaychef36154 ай бұрын
It was the hairnet
@shithead-wd9ww5 ай бұрын
I love this guy!
@rickcrawford73075 ай бұрын
You have Alexa going crazy at my house😂
@craigbrown53596 ай бұрын
Most outstanding!!!
@themywaychef36152 ай бұрын
Thank you kindly!
@pepinoglitch99656 ай бұрын
si vous mettez la levure dans de l eau a 95 ou 100 degrés votre levure meurt
@themywaychef36155 ай бұрын
Not if the temp is in Fahrenheit
@saxon11776 ай бұрын
MAGNIFIQUE!
@LVVMCMLV6 ай бұрын
Being from Chicago, I love Chicken Vesuvio, but I haven't had it in decades .... your technique is impeccable
@Kelleykrafts6 ай бұрын
Hi everyone. This was, unfortunately, a fail for me. Maybe its my altitude?? Followed the directions to the letter. After the three 5-minute times in the oven, my bread wasn't even a bit brown, and the internal temp was only 130 degrees. After adding 3 additional 10-minute segments at 450 degrees, it browned nicely, but it only had an internal temp of 170-175. Total bake time 45 minutes. Took it out and gave up. Again, maybe my altitude? I'm at 5,600 feet. Loved the video, though. ❤
@RandomVelocity6 ай бұрын
Funny that flat loaf that you took out of the oven was not the loaf you cut. 😂 a bit misleading. The loaf you made looked like it didn’t rise enough.
@themywaychef36156 ай бұрын
Your right, on not tha same loaf burnt the first loaf
@robertippoliti51867 ай бұрын
oh yeah. i am from naples. from the Bronx. lol
@kennethavesato38837 ай бұрын
Got it same as brasiole❤ ohhgats nice 😊
@natalieherlt61277 ай бұрын
Thank you so much for the recipe it was delicious! I used 1 stick of butter instead of 2 and it still had a butter taste, which I love.
@stefanpuszka81737 ай бұрын
Love it grand job 3 loaves one after the other, very quick method , cheers buddy.
@RuggedSource7 ай бұрын
First time making bread and I chose your recipe due to how simple it was. I had to leave the bread in the oven for a few more minutes, most likely due to the oven size difference or location of the rack. While the style and thickness of the bread loaf is not something I personally enjoy, the taste of the bread was really good. I would highly recommend this video to anyone starting out with bread making and to learn the basics. It will give you the confidence needed to take your baking to the next level. Side note, be very careful while cleaning the food processor and it's blades. I didn't think they were that sharp and while I was using a sponge in one had to remove the tiny dough bits. My other hand slipped across one of the blades and sliced open my left pinky. The blade was so sharp, I didn't feel a thing. It wasn't until I saw blood forming at the bottom of the container, I noticed I cut myself and then I started to feel the pain.
@AnneMarieBibby19667 ай бұрын
Hello from a new subscriber south of Boston 😊 Following along. I will let you know how it turned out. 😊
@themywaychef36157 ай бұрын
Welcome!
@AnneMarieBibby19667 ай бұрын
@themywaychef3615 Well, they came out amazing! I'm 57 and never weighed my ingredients, but I did notice the measurements were absolutely off. I will continue to use this method 🙌🏻 Appreciate your videos. Have a m Merry Christmas!
@LorraineJohnson-cx8bd7 ай бұрын
How much flour & salt?
@Sasspen7 ай бұрын
I adore this man!
@michaelmargraf8448 ай бұрын
Grazie...senore....Mamma Mia...Che bella
@sandramariewalter8 ай бұрын
Wow! looks delicious. Can't believe a 10 min.loaf
@kennethavesato38838 ай бұрын
Nice job 😊😊
@troydorame8908 ай бұрын
Thank you my friend I followed your recipe I appreciate you.😊
@12fretter8 ай бұрын
Still looking for help. I feel like I've tried everything, over and over. Still flat loaf, no airiness as all. A brick. My process: Same EXACT measurements. I manually stir the salt into the flour. I use a Kitchenaid with dough hook and knead for 12 minutes. I work the dough into a smooth ball and let it rise 1 hour, punch it down, 40 minutes, punch it down and form loaf as described. Let is rise 30 minutes. (My kitchen is around 73 degrees.) Score and bake at 475...I find that in order to achieve 190 internal temp after 10 total minutes it has to be 475 on my oven. And there you have it...another brick. I'm getting really discouraged. I tried varying knead times from 5 to 15 minutes. I've tried eliminating the 3rd rise. I've tried letting the 3rd rise be longer, but it overproofs and collapses when scored. I'm at a loss.
@themywaychef36158 ай бұрын
I’m a loss as well please let me have a list of the ingredients your using by brand. The flour and yeast specifically. Also let me have your email address so I can communicate more with you. I’ll even video it if I get the time
@themywaychef36158 ай бұрын
Try one more thing. In the event your oven is running hotter than the dial indicates it may crusting the bread too early and prep vents the bread from rising
@dickandersonquirozgavidia27758 ай бұрын
Thank you for your receipts. My husband loves Alfredo sauce. I keep watching your videos. You are the best.
@sherryssweetsensationz26238 ай бұрын
This was awesome. Thank you. Tip to help your chopping board from moving is put a wet cloth under it or a shelf liner. I enjoyed the video.
@12fretter8 ай бұрын
I am not a cook or baker. I made this recipe 10 times and for the most part ended up with the same failure each time. Please tell me what I'm doing wrong. The cooked bread has very little air in it. It rose each time but when it cooked it didn't fluff out like yours did. I also noticed that I could not reach 190 degrees internal until about 18 minutes of cooking at 450 and at 5 minute intervals to mist. Bread is just too dense. Last batch I raised the temp to 465 but it still took about 13 minutes to reach internal temp. Please help.
@themywaychef36158 ай бұрын
Let’s examine the first problem. It sound like your yeast is not working. There could be three reasons. Your water coils be to hot or to cold. Hot will kill it cold would cause it to work too slowly. Salt can kill it. When you add salt to the flour make sure you pulse it two or three times to distribute it in the flour and it not Jnantik one spot. Or three check expiration on yeast package.
@themywaychef36158 ай бұрын
Try that first. Make sure the yeast foams up in the water before mixing it with the bread. Get back to me if this doesn’t help
@themywaychef36158 ай бұрын
Coils should be could
@12fretter8 ай бұрын
@@themywaychef3615 @12fretter 9 hours ago (edited) Thanks for getting back to me. I add salt to flour and manually mix to disperse. I proofed the yeast each time. Water temp is right around 105. I use a mixer with dough hook and mix for about 5 minutes. My first two rises double in size at least. Third rise after shaping does not quite double... hard to tell because of the shape.
@nonarainer89268 ай бұрын
❤❤
@vaporz1099 ай бұрын
RIP
@michelefisher51719 ай бұрын
Hi from Canada. Sir a way to stop your cutting board from sliding is put a damp paper towel under the board! Love your recipes!
@Mik359599 ай бұрын
No offense if they are defrosted just pinch the tale and shrimp comes out boom. Also I “devein” them which I still don’t know is it poop.
@janicekociol77022 ай бұрын
Easy peels are already devained.
@raydartt10 ай бұрын
Looks great! This will be my next bread.
@margaretblackman406810 ай бұрын
You say yes I send u my #
@margaretblackman406810 ай бұрын
I like you style text me some of your recipes please 🙏
@themywaychef36158 ай бұрын
Will do soon
@toddfarkman217710 ай бұрын
Italian loaves at the store are so expensive, and flour is so cheap. It makes no sense to spend all that money on store bread.
@toddfarkman217710 ай бұрын
I use a bread maker and it just doesn't produce the light Italian bread I like. It's decent enough bread, but it's very heavy. I notice you use a lot more yeast. Your recipe is very straight forward. I also want to try it as a pizza crust. I bet it would make a great pizza.
@toddfarkman217710 ай бұрын
Also, thanks for the tip on the yeast. I often wonder if my yeast has gone bad and probably am using old yeast. 👍
@forevercomescrashing11 ай бұрын
I feel like too much olive oil changes the flavor of the potatoes so I generally go very easy on it. I'd rather my potatoes be buttery