Easy Homemade Artisan NO KNEAD BREAD
No knead bread recipe ANYONE can make. Literally, we can ALL create this dough and enjoy fresh, quality bread at home WITHOUT THE MESS. Try my no knead bread recipe and create beautiful soft dough with the crispy crunch you all desire.
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#nokneadbread #artisanbread #nokneadbreadrecipe
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INGREDIENTS:
400g/14.10oz 00 flour OR All-purpose flour (Plus extra on the side)
3g/0.10oz fresh yeast OR ½ teaspoon dry yeast
1 tablespoon salt
300ml/1.26 cups water (lukewarm water)
UTENSILS:
Dutch Oven (If you don't have a dutch oven you can use a stainless steel Pot without plastic handles)
Spatula OR Fork
Large mixing bowl
Chopping board
METHOD:
1. No knead bread is very easy to make – start by adding a handful of flour to a large mixing bowl and all of the water.
2. Mix the flour and water together using a spatula, then break the yeast in the water with your hands and mix it through.
3. Once the yeast has melted, add another handful of flour and continue to mix.
4. Add a spoonful of salt and combine.
5. Continue to mix through until the flour has disappeared. Your no knead bread dough should be wet and sticky.
6. Cover the bowl tightly with plastic wrap and leave to rest (out of the fridge) for 6hr. Then in the fridge for 10-12hr.
7. Next, get the no knead bread dough from the fridge; remove it from the bowl, and place it onto a chopping board or kitchen bench.
8. Dust flour on top of the dough, then turn it over and add some to the bottom, rubbing it in.
9. As the dough will be stretched out, fold the dough over, about a ¼ of the way, then again 3 times until you have folded it completely.
10. Turn it around, and repeat the process, adding flour as you go.
11. Get a clean bowl, place a tea towel inside it, dust it with flour and put the no knead bread dough inside, adding a touch more flour on top.
12. Fold the tea towel over the top so the dough is covered and leave it to rest for 2hr.
13. After 1 hr, pre-heat your oven to 250°C / 482°F and place a cast iron/dutch oven pot inside, with the lid, so it warms up.
14. Once another hour is up, carefully remove the pot and place your dough inside.
15. Make two light slits just on the surface of the bread creating a cross. Put the lid on and the dutch oven back in the oven.
16. Bake the bread at a 230°C/446°F for 30 minutes.
17. Now, remove the lid from the dutch oven and leave the bread to cook for another 15-20 minutes or until it is golden and crispy.
HOW TO SERVE:
Wait at least 10 minutes for the bread to cool down….and enjoy it however you like. Drizzle some extra virgin olive oil and oregano on top while it’s still warm…and listen for the CRUNCH!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Never Fail at Making Bread - Italian Bread Recipe (Quick & Easy)
Making bread is a skill anyone can learn. Cut out technical expertise and sub in a low-tech recipe like this one and you don’t need the skill. Get great results every time you use this recipe. It hasn’t failed me yet.
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INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
Cool or dig straight in (crispiest fresh or a couple days after baking).
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MACROS, PER LOAF (1/2 RECIPE)
P: 20.7g, F: 2g, C: 152.6g
Calories: 730
(Split a loaf in half (345 kcal) to use as the perfect size for a sub or one of the other meal ideas to come….)
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Crusty Italian Bread Recipe
#italian #bread #recipe
Read Full Recipe:
The GT Italian Bread Recipe
The GT Italian Bread Recipe from Cooking Enthusiasts. Named and developed in tribute to the two most influential Italian Bread loaves in the Chicagoland area of my childhood: Gonnella, and Turano.
This recipe produces rustic, hearty, Italian-style bread loaves with a thin, crusty exterior, encasing a tender, airy crumb. The bread can be made in a home oven, with a steam tray setup, using quality all-purpose flour OR bread flour, ranging at 11.3% protein or better.
I've tested the recipe using Chicagoland favorites: Ceresota All-Purpose flour, and King Arthur All-Purpose flour, among other varieties. This recipe can be prepared and enjoyed in as little as a few hours.
GT ITALIAN BREAD
Yield:1,433.9g
Makes Two Approximately 715g loaves
INGREDIENTS:
- 770g quality flour
- 590g water (76% hydration)
- 23g sugar
- 26g EVOO or choice oil
- 15g instant yeast
- 9g salt
DIRECTIONS:
- Add water, sugar, and yeast in a stand mixer bowl or large mixing bowl and combine well at the lowest speed, proving yeast if necessary.
- Add oil and combine well.
- Add flour in a bit at a time so it will gradually mix with liquid.
- Just before the dough reaches the ball stage, add in your salt, and continue mixing at the lowest speed.
- When the dough has mixed beyond the ball stage and begins to spread back into the stand mixing bowl, continue mixing at the lowest speed for four minutes.
- After four minutes, increase to second or dough hook speed for four minutes.
- Next, rest the machine and dough for four minutes.
- Prepare a proofing bowl with a lid by lightly oiling it with oil.
- Resume at lowest speed for four minutes, then with a lightly oiled dough scraper, work the dough out into a proofing bowl and cover, rest for 30 minutes.
- Remove the lid, wet your hand, and punch down the dough, then cup your fingers together to stretch & fold the dough from the inside container with a series of four to six repetitions, making sure to wet your hand before each stretch and fold. Then use your wet plastic dough scraper to smooth the dough top to encourage seams together, cover, and repeat twice more, every 30 minutes for a total of three rises, stretch & fold sessions.
- After completing the third stretch and fold session, rest dough until it doubles in volume OR 60 minutes.
- Work dough out onto floured work surface, flour the top side of the dough and divide in half. Flour well enough to ball and rest for 10 minutes.
- Preheat oven to 430°f with a steaming tray setup on the lower rack.
- With a rolling pin, stretch the dough to a 9 X 12 bell shape, thicker and narrower at the end you begin rolling the loaf and flaring wider as you roll to complete the loaf into a tight, baguette shape log.
- Pinch closed any seam and roll smooth. Taper edges as desired and dust with flour for a light, crusty finish, or brush with egg wash for a shiny, lacquered finish.
- Cover and rest for 30 minutes with a kitchen towel.
- 10 minutes before baking, carefully pour hot water into your steaming tray to allow steam to generate.
- Slice venting into loaves to prevent dough from releasing steam unpredictably through a path of least resistance. Nudge any portion of loaves that may have proved over the edge of the baking tray.
- Place on the center rack of the oven and bake for 25-30 minutes at 430°f, rotating 1/4 turn every 7 minutes to bake evenly.
- REDUCE HEAT to 375°f at 21 minutes into baking.
- Remove from oven, transfer to a cooling rack and allow to cool at least 40 minutes before slicing.
Audiotrack: SNOWY STROLL DOWN MAINSTREET
by Adam Christgau
Rustic Bread | Pan Rustico
Hello, welcome to:
Flavors of Spain;
In the Southwest.
On this occasion I want to show you how to make the rustic bread that I use for Tapas!
This is what you need:
1000 g. A.P. Flour
780 ml. Water (80° F if you live in the southwest)
20 g. Salt
1 g. Instant yeast
4 qt. Dutch oven
12 qt. Plastic container
2 ea. Proofing baskets 9”
Add flour, salt, yeast and water to plastic container
Mix until well combined
Cover and let rest 20 minutes
Fold dough by reaching under container, stretching and folding dough over 5 times
Cover and let rest 20 minutes
Repeat until you have completed 4 folds
Cover dough and let rest for 12 hours at room temperature
Separate dough from sides of container with a floured hand
Transfer dough to floured surface
Cut into two equal pieces
Form rounds and place in baskets seam side down
Place in floured baskets in a plastic bag and proof for 50 minutes
Place dutch oven in oven and preheat to 475° F
Turn baskets over on a floured surface
Carefully place dough in dutch oven seam side up
Cover and bake for 30 minutes
Uncover and bake for 10 more minutes
Place finished round on wire rack to cool for at least 2 hours
Slice, serve and enjoy!
Thank you Jon Sayles for your wonderful music
Thank you for watching!
Homemade Italian Bread
Today I would like to share with you my homemade Italian bread recipe.
Written recipe:
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