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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PASTA RECIPES:
PIZZA RECIPES:
NONNA’S RECIPES:
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Italian Ciabatta is Airy, Crunchy, and Simple to Make
Recipe:
Do you love bread with an open, airy crumb that gives you a huge crunch on the outside and a tender fluffiness on the inside? Look no further than Rustic Italian Ciabatta. Using King Arthur's Bread Flour (link below), Martin starts off by making a biga, a type of preferment used in many popular Italian breads. Once water is added and it's agitated (kind of like kneading), the dough is folded, proofed, and divided. Pop them onto a sheet tray with our beloved parchment paper, and they're ready to bake and enjoy! Savor that first slice of the knife as you reveal the gorgeous crumb structure inside.
Bread Flour:
Cookie Sheet Pan:
Parchment Paper Sheets:
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:15: Intro
0:16-1:42: Creating the biga
1:43-2:53: Making bread dough with the biga
2:54-4:15: Agitate (knead) dough and rest
4:16-6:08: First fold to encourage elasticity and extensibility
6:09-9:04: Proof and divide the dough into loaves, then cover
9:05-9:49: Load the ciabatta loaves onto a sheet tray with parchment
9:50-10:28: Bake the ciabatta loaves on a preheated stone
10:29: Slice the ciabatta and enjoy that airy open crumb interior
Italian Bread from scratch | Homemade bread tutorial
Learn how to make Italian bread made from scratch. This is one of my favorite recipes using a stand mixer to do the heavy lifting. It's easy and delicious.
INGREDIENTS
1-1/2 tablespoons active dry yeast
1/2 cups warm water to activate yeast
1/2 tablespoon sugar to activate yeast
2 cups hot tap water (not boiling)
3 tablespoons sugar
1 teaspoon salt
1/4 cup olive oil
1/4 cup vegetable oil
5-6 cups unbleached all purpose flour
Some flour for dusting
1 large egg + 1 tablespoon water
NOTES:
- Bake in a 400 degree over for 25 minutes.
- You can use bread flour also for a more chewy texture.
Professional Falafel Maker 1.9 inch:
Food Coloring:
Star Cookie Cutter:
No knead focaccia tutorial
3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
PRE-ORDER MY COOKBOOK ❤ :
Detailed No Knead Bread Recipe:
Easy No Knead Bread:
- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.
Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread
RUSTIC ITALIAN BREAD (pane casereccio) - easy recipe, 45 min baking in standard oven
How to easily bake homemade Italian bread in a standard kitchen oven. Learn how to bake so-called pane casereccio the Italian way.
In this video recipe I am highlighting 7 top tricks to obtain the perfect result for your homemade bread, starting from the right hydration rate of the dough and ending with the correct addition of water inside the oven to get a crispy crust. You will learn how to easily bake your own bread with just a normal kitchen oven, baking at 230 degrees Celsius. You will not need any special equipment, and you willl not need a so called „Dutch oven“. And finally, you will not have to knead the dough. It is a no-knead recipe, thus very easily to prepare.
The result will be a bread that is nice and crispy outside while nice soft inside. This is thanks to a long rest of the dough (at least 6 hours), light 00 flour type, and a few tricks that I am explaining in this video recipe.
Ingredients for 1 loaf of bread (500 g):
350 g of Italian 00 type flour
200 ml of warm water
10 g of fresh yeast
a little bit of salt
a little bit of sugar
Enjoy this homemade rustic Italian bread (pane casereccio) with some extra virgin olive oil or as scarpetta to finish your sugo. The bread is rather long lasting and can be consumed within 5 days.
For any questions, feel free to ask me via the comments function.
Copyright by Marco Dilenge
#homemadebread #italianbread #rusticbread