[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
[No Yeast] 2 MINUTES INTO OVEN❗ I fell in love with this quick bread the first time I made it!
300g All-purpose flour 2cups
3g Salt 1/2tsp
3g Baking soda 3/4tsp
270g Buttermilk 1cup+3tbsp
At 425 F/220 C bake for 20-25 minutes
1cup=250ml 1tbsp=15ml 1tsp=5ml
INSTRUCTIONS:
1. preheat the oven to 425F or 220C
2. Mix the dry ingredients in a large mixing bowl.
3. Stir in the buttermilk until it's combined
4. Transfer to a work surface lightly dusted with flour and shape into a ball about 2 inches in height.
5. Place the dough on the prepared baking pan and use a very sharp knife to cut a deep cross in it.
5. Bake in the preheated oven for 20-30 minutes
6. Transfer to a wire rack and leave to cool completely.
7. Enjoy!
#soda bread
#quick bread
#no yeast bread
#irish soda bread
#easy bread
#simple bread
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
In this episode of 'Handcrafted,' co-founder of Tartine Bakery Chad Robertson walks us through the process of making three different types of bread from scratch, including country sourdough, porridge bread and sprouted rye bread.
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How to Make 3 Artisanal Breads from 13 Ingredients | Handcrafted | Bon Appétit
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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Bread with no yeast or sourdough | Frisian Rye Bread | Fries Roggebrood
Learn how to make a traditional Dutch bread made of mostly cracked rye berries. This bread steams for 12 hours in the oven and then rests for 48 hours before slicing. Dense, dark, and chewy, this bread tastes a lot like a sliceable breakfast porridge, as it contains no yeast or sourdough. It's inner consistency is quite sticky and it pairs well with meats and cheeses. The Dutch are known for eating this bread alongside a traditional pea soup called Snert.
Find the printable recipe here:
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Simple Sourdough Bread: Step by Step ????????75% Hydration
This is a very basic sourdough bread: 500 g flour, 375 g water, 100 g starter, and 11 g salt. It follows the same process/formula as my Whole Wheat-ish Sourdough Bread recipe. This one makes a slightly larger loaf and calls for all-purpose flour or bread flour (no whole wheat, though you certainly could add some if you wish).
At the end of the video, I should you the crumb of two different loaves, one that underwent a 6-hour fridge proof, and one that underwent a 24-hour fridge proof.
A longer, cold proof is the key for a lighter, airier crumb.
Update: In the video, I end the bulk fermentation when the dough has doubled in volume. More recently, I have been ending the bulk fermentation when the dough has increased by 50% in volume. If you've had success with letting the dough double, continue to do so. I am finding I actually get even better oven spring, when I shorten the bulk fermentation and don't let the dough grow so high.
Find the full recipe here:
--⏱️Timestamps⏱️---
0:00 Combining the water, sourdough starter, salt, and flour.
0:26 Mixing the dough.
0:43 Transfering the dough to a straight-sided container.
0:51 First set of stretches and folds.
1:10 Second set of stretches and folds.
1:16 Third set of stretches and folds.
1:22 Fourth and final set of stretches and folds.
1:41 Dough left alone to rise.
1:51 Dough doubled in volume.
2:00 Preshape + Bench Rest.
2:29 Preparing the banneton with a flour sack towel and rice flour.
2:41 Final shape.
3:07 Transferring sourdough to prepared banneton and then fridge.
3:26 Scoring a sourdough boule after a 6-hour cold proof.
3:49 Transferring sourdough to preheated Dutch oven.
4:20 Removing baked loaf of sourdough from the oven.
4:23 Cutting the sourdough boule (6-hour cold proof).
4:35 Cutting the sourdough boule (24-hour cold proof)
Easiest Everything Rye in the Bread Oven, by Joy the Baker
This beauty has fast become my favorite kitchen tool. - Joy Wilson (@JoyTheBaker), on her new Bread Oven. Visit our website to learn more + to get Joy's Easiest Everything Rye Bread recipe.
Easiest Everything Rye Bread:
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