3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
No Knead Bread Recipe - Easy Bread Recipe 2 ways!
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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).
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
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Beginner Sourdough Bread Recipe | Easy Guide to Make the Best Sourdough at Home
You asked for an instructional sourdough bread recipe and how-to video and this is it! We've teamed up with Union Loafers, one of the best bakeries and pizzerias in the country, to bring you a step by step guide with recipe (link below) to bake the best sourdough bread home by hand without a lot of wild bread baking tools. Brian, former baker and chef at Union Loafers, shows you the full process from feeding your starter to mixing the dough to shaping and proofing. He'll then show you how to bake the loaf using either a dutch oven or a baking stone.
Pick up some sourdough starter and flour from Union Loafers (or your local grocery store if you're not in the St. Louis area) and let's get baking. As always feel to ask any questions you have along the way in the comments below.
LINK TO UNION LOAFERS STEP BY STEP GUIDE TO MAKING LIGHT AND MILD SOURDOUGH AT HOME:
We'd also like to say a big Thank You to our good friends at Union Loafers. There is no exaggeration when we say that they serve some of the best bread and pizzas in the world. If you have the means, please support them by placing a food, grocery, or merch order on their website
If you like this content and want to buy Brian a coffee:
#sourdough #unionloafers #sourdoughbread
TO START A SOURDOUGH STARTER
Day 1
Combine 100g WHOLE WHEAT or WHOLE RYE FLOUR 100g WATER
LET STAND 24 HOURS
Day 2 and 3
In the AM Discard 150g of the previous days feeding and add
100g WHOLE WHEAT OR WHOLE RYE FLOUR 100g WATER
DAY 4-7
IN THE AM AND PM 12 hours apart discard 90% of previous feeding and add
50g WHOLE WHEAT OR WHOLE RYE FLOUR 50g WATER
By day 7 your starter should have predictable rise and fall over a 12 hour period. If it does not, continue to feed until sufficient activity is achieved. IT should at least double in size then collapse into a bubbly sour mess.
To do maintenance feeding, repeat the once daily 100g water and flour feeding.
If you'll be baking with the starter regularly, store it covered at room temp and continue repeating maintenance feeding daily (100 g water and 100g whole wheat or whole rye flour). If you're baking more intermittently, store covered in the fridge and feed the starter once per month to maintain it. To bake with the refrigerated starter, feed it at least two times just prior to use, 12 hours apart (aka feed your starter 24 hours before you want to bake with it and again in 12 hours).