ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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The Best Homemade Artisan Bread Recipe | How to make Open Crumb Rustic Bread / Crusty white Bread
This Rustic Bread Recipe will help you make the best homemade artisan bread which has an amazing flavor and texture.
Rustic Bread Complete Written Recipe :
How to make Rustic bread without dutch oven: Half of this video will show you how to make rustic bread without dutch oven)
In this crusty white bread recipe I tried to make the process simple and my intention is to help you make the best artisan bread with the least effort as possible.
We make use of adding a preferment in this artisan bread recipe which brings wonderful flavor to our bread.
The method does not need more work from our side but it needs more “time” to do their own work.So the main ingredient that we need for making this crusty white bread or this basic artisan bread is “Time“.
Making bread in Dutch oven will help you get rustic crust and soft crumb bread
If you are busy and you want to make rustic bread from straight dough in more easy way, we have excellent recipes that makes great bread too.
You can check this Rustic Artisan Bread VIDEO : This video will show you how to make bread from straight dough.
In the step by step video,I have shown how to make no knead bread in a Dutch oven and how to make crusty bread even without a dutch oven.
One of the most favorite bread recipes in our channel is the Easy No knead Artisan Ciabatta Bread VIDEO : which is also made from straight dough.
We also have No knead cranberry walnut bread recipe VIDEO : which has a crunchy crust and delicious soft crumb inside; which also uses easy straight dough method.
Why you will love this Rustic Bread Recipe
1. The taste and texture of this artisan bread is so incredible:it has a unique flavor and, soft and chewy open crumb, that you will love.
2. It is super easy to make this Artisan Rustic Bread;you don’t need to do heavy kneading
3. You will need only four basic ingredients to make this amazing crusty white bread
4. The real hands on time for making this Homemade Artisan Bread is less than 15 minutes
What is Rustic Bread
The term Rustic Bread is a very relative term.
For me, a rustic bread is a bread that has a heavy crust, an open texture, and a delicious flavor.
It is made with fewest ingredients ;Flour ,water, salt and a leavening agent a starter, either a wild yeast starter, such as sourdough, or a “biga” or “poolish”
To get delicious flavor to a rustic bread or a crusty bread usually it requires a long fermentation.
For that we add a starter to our bread dough.
What is the difference between poolish and biga
Biga and poolish are types of pre-ferments used in Italian and French baking respectively.
Poolish, the wetter one, where flour and water are added in almost 1:1 ratio.
Biga is more of a thick preferment as it uses less amount of water, somewhere between 70-80 percent.
How to make this homemade artisan bread
We can make this easy artisan bread in five simple steps
1.prepare the biga(evening)
2.Prepare the bread dough(morning)
3.First proofing (2 hours)
4.Shape the bread
5.Final Rising(50-60 minutes)
Bake the bread at 480 F or 250 C for 18 minutes and then reduce the temperature to 230 c or 450 F and bake for another 10-12 minutes.
Hope you liked this easy rustic bread recipe with biga.
Hope you will make this at home and enjoy!
Happy Baking!
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Crusty Beer Rye Bread | Super Easy and No Knead
This beer rye bread is one of my favorite bread recipes that requires no special tool and no-knead. The long proofing at room temperature does all the work to develop the flavor and structure of this bread so I love making this bread when the weather and temperature are mild (not scolding hot). What is great about this bread receipt is time, beer, and yeast do all the work for you to have this incredible rustic and crusty bread. Once you make this, there is no turning back to store-bought so-called artisan rye bread. As for beer, I typically use IPA beer because that is what I like. Select beer you like to drink. I think stronger the flavor of beer. It will bring the extra flavor and smell in your bread. If you try, let me know how it turns out. Also, let me know if you have any questions or comments.
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Blog Recipe
Fleischmann's Instant Dry Yeast Vacuum Pack 1lb . This is My favorite yeast to use. How to sore and keep your yeast alive: keep it in a airtight Ziploc bag and in a refrigerator. Please take out the amount you need and let it sit at room temperature for at least half hour before using)
Ingredients
• 3 cups all-purpose flour (15 ounces)
• 1 cup rye flour (5 ounces)
• 1 cup room temperature water (8 ounces), room temperature
• 1 cup room temperature beer (8 ounces), room temperature
• 1 1/2 teaspoons salt
• 1/2 teaspoon instant yeast
• 1 tablespoon caraway seeds( optional, if you do not like caraway seeds, supplement with what you like or just skip it)
Dough prepping Instructions
• Put all ingredients in a large bowl and stir well until a dough is formed until no dry flour you can see. It will be soft and shaggy looking.
• Cover the bowl tightly with a lid or cling film and let it stand at room temperature for 12 to 18 hours(indoor temperature of 65-75 F would be ideal). The dough will almost double in volume.
• Prepare your choice of 2nd proofing container with piece of parchment paper. Flour the parchment paper well.
• Flour your hands and the surface where you would scrape the dough from the bowl. Gently scrape the dough to the floured surface.
• With lightly floured hands and a scraper fold the dough over on itself about 4 times to form round or oval loaf.
• Position the dough in the center of the floured parchment paper, seam-side down.
• Sprinkle it with flour and put a lightweight kitchen towel over the loaf or close a lid if you are using another container with a lid
• Let it rise for another 2 hours.
Baking Instructions
• Position the oven rack in the center of the oven.
• Place a heavy Dutch oven in the oven. Include the lid if you are sure the knob is oven-safe to 500 F, or if you have removed the knob. My Dutch oven shape is oval and 6.6 qt. If you have a Dutch oven that is 4-6 4 to 6 quarts, it would be ideal, and your bread would have more heights
• Preheat the oven to 500 F.
• Carefully remove the hot Dutch oven from the oven
• Reduce the oven temperature to 425 F.
• Lifting by the ends of the parchment paper, lower the dough, parchment paper and all, into the hot dutch oven. Place the lid on the pot and put it back in the oven.
• Score the loaf. This is super important. Soring helps releasing steam and expanding the loaf during baking
• Bake for 30 minutes with the lid on.
• Remove the lid and bake for about 20 minutes longer.
• When the bread is golden brown on top and you tap it sounds hollow, the bread is ready!
The hardest part would be waiting for the bread to cool down. I left my bread on a wire rack for 10 minutes, and then I cut a piece and had with some butter and home-made mixed berry jam! Yum!! So great!
This bread freezes well. Just slice the bread and cover tightly individual slices of bread with a plastic wrap. Pull out from your refrigerator as needed.
It goes well with a soup, salad, cheese, etc. I hope you like this recipe as much as I like! Thank you!
#noknead #artisanbread #beerryebread
Artisan Rye Bread - Rye Bread - Easy Rye Bread Recipe - No Knead Bread #Homemadebread #rye #bread
this is a no knead rye bread recipe that is super quick and easy. I hope you guys will give this recipe and some of my others a try.
My Dutch oven
1/2 cup dark rye four
2.5 cups AP flour
1 teaspoon salt
1 teaspoon yeast
1 tablespoon caraway seeds
1.5 cups water + 1 tablespoon if needed
mix
lest rest 3 hours
preheat oven and dutch oven to 425F
bake 25-30 minutes
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Endless Dawn by Hallman
#ryebread #rye #bread #easybread
How to Make Easy Homemade Rye Bread
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required!
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How to Make Homemade Rye Bread
INGREDIENTS
1 1/2 tablespoons yeast
2 cups warm water
1 1/2 tablespoons salt
1 1/2 tablespoons caraway seeds
1 1/2 cup rye flour
3+ cups all-purpose flour
cornmeal for dusting
1/4 tsp cornstarch + 1/4 cup water
INSTRUCTIONS
In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
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1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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