Easy French Country Bread Recipe | Beginner Artisan Bread Recipe
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This is my most requested video! We always have a fresh loaf of bread in the house and this Easy French Country Bread Recipe is SO easy that my daughter typically makes it for me the night before filming days (which is why you always see it in my videos). This is a BEGINNER Artisan Bread Recipe and the perfect first step for anyone who wants to learn to bake bread. In the near future we'll dive into sourdough, Einkorn, and other breads, but today, let's start with this easy, no-knead loaf!
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No-Knead Whole Wheat Bread | Quick and Easy Artisan Bread | Crusty & Soft Bread
How to make No-Knead Artisan Bread, Homemade Whole Wheat Bread Recipe, Quick Same Day Walnut Bread Recipe, 무반죽식사빵, 통밀 식사빵, 아티잔 브레드
Today, I would like to show you how to make Artisan Bread easily. It only takes about 3 hours to make this restaurant-quality bread at home. Do you remember the tomato cream soup that I made a while ago? It would feel like you are at a fancy brunch restaurant if you prepare those two together.
I know it is hard to stay at home almost all the time during the pandemic. How about making this bread and soup to feel like you are at a fancy European brunch place?
오늘은 3시간이면 누구나 만들 수 있는 유럽식 Artisan Bread를 만들어 봤습니다. 요즘 식사빵이 인기죠? 밥 대신 구수한 빵으로 시작하는 코스 메뉴들도 많이 선보이고 있는 요즘에 집에서도 3시간만 투자하면 누구나 레스토랑 퀄리티의 식사빵을 만들 수 있습니다. 지난번 올렸었던 토마토 크림스프와 함께 곁들이면 우리집 주방도 브런치 레스토랑으로 바뀔 수 있답니다. 외식하기 힘든 요즘같은 시기에 집에서 구수한 유럽식 빵집 놀이, 어때요?
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▣ Ingredients (yield one loaf) ▣
* Bread Flour 200g 강력분
* Whole Wheat Flour 200g 통밀가루
* Honey 20g 꿀
* Instant Dry Yeas 5g 드라이 이스트
* Fine Sea Salt 8g 소금
* Lukewarm Water 300g (30-33°C/86-91.4°F) 미지근한 물
* Olive Oil 10g 올리브 오일
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*The products that I used in the video. As an affiliate, I earn from qualifying purchases. If you have a local Asian grocery store, please visit there to buy them. It would be much cheaper for some products than online.*
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*Staub 2.75qt Basil Round Cocotte
*Sprouted Whole Wheat Flour
*Clear Round Casserole
*Breville Smart Oven Air
*Banneton Proofing Basket
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많은 연구와 시행착오 끝에 완성된 레시피와 영상입니다. 꼭 필요한 분들에게 도움이 되길 바라며 무단복제, 레시피도용, 2차 편집을 법적으로 금합니다***
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Homemade crusty loaf, with or without a dutch oven
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link:
***RECIPE***
2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)
The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.
About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.
Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.
These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.
Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.
The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now.
Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.
Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
No-Knead Country Bread - Food Wishes
Making a great loaf of rustic, country bread is way easier that one would think, especially when you use this super simple no-knead technique, which uses time instead of elbow grease to create the dough. This recipe is also very easy on the yeast supply, as you just need a pinch.
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This Country Bread Recipe is For All of You Beginner Bakers Who Don’t Have A Sourdough Starter
This recipe makes an excellent country loaf with a soft crumb and a super crackly crispy curst. Using an overnight sponge really helps pack this loaf with flavour while minimising the commercial yeast flavour.
This video was born from the viewers of my sourdough bread video who asked how they can bake a decent loaf of bread without a sourdough starter. The sourdough starter is swapped out for a commercial yeast fermentation and the process is exactly the same (times may vary depending on temperature).
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