Bake this Easy & Simple Bread just ONCE - you will never buy from the store again!

I recommend my ebook, "Slow Bread: Sourdough, Long Fermentation and the Rescue of Every Loaf That Goes Wrong", as a practical guide to long fermentation and rescuing loaves when a bake does not go to plan: https://grahammercer.shop/ I stopped kneading bread—and in this video I show how time, a few careful folds, and a second baking tray can create a crackling crust and soft, airy middle without the usual ten-minute workout. I test why homemade bread often lacks that bakery crackle, from flour and yeast to rise timing, shaping, and steam, then finish with the complete recipe and its limitations. I also explain how I protect the bubbles, bake smaller loaves, and let fermentation do the work I used to force with my hands. 0:00 Bread without kneading 0:42 How time replaces kneading 2:38 Choosing the right flour 4:11 Why less yeast tastes better 7:01 Timing the rise 8:52 The two essential folds 9:36 Shaping without crushing bubbles 11:03 The secret of crackling crust 13:16 Why bake smaller loaves 14:30 Bread brings people together 15:19 Recipe recap and limitations