The easiest 4-ingredient no-knead crusty bread
full recipe can be found on IG or my website!
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Faster No Knead Bread - Beginner Crusty Artisan Bread Recipe
How to Make Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe that can be made with 4 ingredients in only 2 hours and requires no overnight rise!
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▶️HOW TO MAKE HOMEMADE BREAD SERIES:
▶️MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING SERIES:
▶️ARTISAN BREAD WITH STEV:
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➡️ABOUT THIS VIDEO: In this video, Mary from Mary's Nest shows How to Make a Faster No Knead Bread with this Beginner Crusty Artisan Bread Recipe.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Don't make this ONE STUPID MISTAKE when Baking Bread
I feel really stupid now - this one unobvious and stupid mistake could likely make You miss on massive oven spring when baking bread.
Recipe for the dough:
- 350g bread flour (14% protein)
- 50g whole wheat flour (14% protein)
- 320g water = 80% baker's math
- 80g sourdough starter = 20% baker's math
- 8g salt = 2% baker's math
Instructions for the overnight sourdough (video upcoming soon):
- Mix all
- Add a lot of dough strength
- Wait until sample doubled
- Shape
- Proof 1 hour at room temperature
- Proof 8-24 hours in the fridge at 4°C
- Bake in preheated oven at 230°C for 25 minutes
- Bake another 15-20 minutes without the lid
--- links ---
Flour I am using:
Blog article on different flours in Germany:
Drax Mühle Manitoba flour 14% protein:
For ze Germans - T550 at Rewe 11-12% protein:
Mulino Padano 15% protein:
Strong whole wheat flour:
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Recommend sourdough bread recipe:
0:00 Intro
1:05 The recipe
2:05 No ovenspring
2:52 Finding the mistake
4:18 The best baking temperature
4:31 Amazing oven spring
4:52 Testing different temperatures
8:00 The best temperature for oven spring
8:40 Comparing the results
9:57 3 tips on baking temperature
10:50 Further research ideas
11:23 Closing remarks and taste test
#sourdough #sourdoughtips
The Easiest Garlic Bread Recipe!
Fresh and flavorful, this homemade Garlic Bread is going to be the absolute best recipe you’ll make. Perfectly crispy edges with a soft buttery and garlicky center, you will not want the store-bought version ever again after your first bite. It’s fast, easy, and a guaranteed crowd-pleaser. If you need a side dish that everyone can agree on, you have to make this easy garlic bread recipe.
RECIPE:
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No-Knead Crusty White Bread: Cheddar & Jalapeño
So you’ve mastered our simple no-knead bread recipe (the 2016 recipe of the year!)…now what? Watch and see how easy it is to customize your golden, crusty loaf by adding your favorite ingredients (like cheddar and jalapeño, shown here).
Read our blog post for the full step-by-step tutorial:
Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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