Faster No Knead Bread - So Easy ANYONE can make (but NO BOILING WATER!!)
!! NO BOILING WATER !! - 130° F MAX !!
**BEFORE ASKING QUESTIONS, PLEASE LOOK AT MY FAQs:**
NO DUTCH OVEN?
3 cups bread flour or all purpose flour
1/4 teaspoon yeast
1 teaspoon salt
1 1/2 cups hot water (NOT OVER 130° F)
about 2 Tablespoons extra flour for shaping
!!! HOT WATER SHOULD NOT BE BOILING - NOT OVER 130° F. !!!
FULL RECIPE:
NO DUTCH OVEN?
WANT IT EVEN FASTER? Make it in 2 HOURS with more yeast:
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© Copyright 2022 - Jenny Can Cook - Jenny Jones
How to Make a Whole Wheat No-Knead Sandwich Bread with a Scald
This cold fermented no-knead multi grain seeded pullman loaf is the culmination of some of the previous Principles of Baking videos. If you have been following the channel for a while you know how much I love cold bulk fermentation. And recently I showed that kneading bread dough may be overrated. Because a hearty whole wheat loaf goes well with seeds, I decided to throw in a soaker. But because hearty whole wheat loaves can be dense, I thought a scald or yudane would be a great addition too.
The result is an extremely tasty sandwich bread which is not that hard to make. It has a bouncy texture, moist crumb, and it will stay soft for a good few days. The barley malt syrup gives the bread a wonderful depth of flavour and a slight sweetness. The butter makes the crumb soft and supple, and it will make it stay soft for longer. The rye flour brings an additional complexity to the overall taste of this bread.
You can swap the rye flour for more whole wheat if you want. You can swap the malt syrup for other sweet syrups of leave it out altogether. You can swap the butter for oil or leave the fat out too. The seeds can be swapped for any other seeds that you like. Prepare the dough in the evening and finish it the next day.
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Principles of Baking
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No Knead Focaccia - Cooking With Ayeh
This easy No Knead Focaccia recipe is crunchy on the outside and soft in the middle. You will have the perfect focaccia bread everytime!
RECIPE:
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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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No-Knead Multigrain Whole Wheat Bread… super easy… no machines (updated)
This video demonstrates how to make no-knead multigrain bread in a “poor man’s Dutch oven” (PMDO) and long covered baker (LCB).
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… It doesn’t get any easier than this.
Thanks – Steve
If you liked this video you will find it (and others like it) at a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks (with a brief description) are listed on my website and Amazon.com.
Bakery-Style Ciabatta Bread — No Kneading, No Equipment, No Fuss
Are you ready for Bakery-Style Ciabatta Bread right at home? If that sounds hard, you didn't read the title of this video! My recipe is no-knead, requires no equipment, and has zero fuss. Get my step-by-step recipe:
This ciabatta bread recipe is amazingly simple—there's no kneading, and you don't need a fancy stand mixer to make it—and it tastes like it just was baked fresh at your favorite bakery!
I used to think ciabatta had to be made using my stand mixer because of the amount of liquid the recipes need, and it still took forever for the dough to form in the mixer. This homemade ciabatta bread recipe is WAAAY easier, and the results are amazing!! The ciabatta dough ferments overnight, which means that there are loads of bubbles and, since this recipe calls for bread flour, you get a perfect chew.
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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