What happens with sourdough bread if you don’t do the folds? #sourdough #simplerecipe #homebaker
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.
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- NO KNEAD SOURDOUGH:
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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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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#ArtisanBread #NoKneadBread
Garlic Bread 2 ways
I'm pretty sure EVERYONE likes garlic bread in all of it's forms. It's objectively good. Here are two of my favorite ways to make it at home. Click here and use my code BRIAN55 to get 55% OFF your first month at Scentbird. Currently only available in the US & CA.
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This month, I tried:
Forest by Rook Perfumes-
Sandalwood Sacré by Le Jardin Retrouve-
Dirty Grass by Heretic Parfums-
Sun Shower by Skylar-
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
FOOD PROCESSOR:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
BOX GRATER:
--RECIPE--
CLASSIC GARLIC BREAD
HERBED GARLIC BUTTER
▪230g/2 sticks butter, grated
▪25g/8-10 cloves garlic, minced/pressed
▪25g or 1/2c parsley, rough chopped
▪1 sprig rosemary, leaves only
▪5-6 sprigs thyme, leaves only
▪3g or 2tsp dried oregano
▪3g or 1 1/3tsp black pepper
▪Pinch red chile flakes
▪3g or .5tsp salt
▪75g or 1/3c extra virgin olive oil
▪Coarsely grated parmesan
Add ingredients except parmesan to a food processor and process until well broken down and combined.
Slice a french roll in half lengthwise and place cut side up on a sheet tray (FRENCH ROLL RECIPE:
Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan. Bake at 475F/245C for 10-15min until edges are crispy.
Cut and garnish with an additional sprinkle ofl parm and olive oil
--
PULL APART PARMESAN GARLIC KNOTS
FRIED GARLIC BUTTER
▪50g/3Tbsp butter
▪15g or 1 1/4Tbsp olive oil
▪25g/8-10 cloves garlic, minced
▪3-4 sprigs thyme leaves
▪1 sprig rosemary leaves
▪20g or 1/3c parsley, chopped
▪3g or 2tsp dried oregano
▪Pinch chile flakes
Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough.
GARLIC KNOT DOUGH
▪180g 3/4c warm water
▪10g or 2.5tsp instant yeast
▪15g or 1.25tsp olive oil
▪5g or 1.25tsp sugar
▪280g or 2.75c bread flour
▪9g 1 1/3tsp salt
Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min.
Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll, shape, and knot as shown in video @5:30. Place in a bowl and flour lightly to prevent sticking.
TO FINISH AND BAKE KNOTS
▪Coarsely grated parmesan
▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds)
Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min.
Bake at 450F/230C for 12-15mins until golden. Brush top with with garlic butter.
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CHAPTERS:
0:00 Intro
0:18 Making herbed garlic butter
2:00 Assembling and baking the classic garlic bread
4:17 Mixing dough for garlic knots
5:52 Making the fried garlic butter
6:29 ad
7:35 Proofing and baking the garlic knots
9:34 Let’s Eat This Thing
#garlicbread #garlicknots #bread
**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!
Big Bubble Focaccia - No-Knead Focaccia Bread - Food Wishes
Just because a bread recipe is “no knead” doesn’t mean it’s no work. If you’re looking for fast and easy, this is not the recipe for you, but if you want to enjoy the bubbliest, most delicious, highest-hydration focaccia you’ve ever had, then get ready for a wet and wild ride. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Big Bubble Focaccia, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Big Bubble, NO-Knead Focaccia Bread | SOFT & EASY Focaccia!
No Knead Focaccia Bread Recipe - Easy Focaccia Recipe
PRE-ORDER MY COOKBOOK ❤ :
Focaccia Recipe:
No Knead Focaccia Recipe:
- 470g Warm Water (2 cups)
- 2 tsp Salt
- 1 tbsp Extra Virgin Olive Oil ( plus more for the tray)
- 7g ( 2 tsp ) Yeast
- 560g Bread Flour ( 4 cups)
Add any toppings you like!
PLEASE NOTE: If you put the dough in the fridge overnight, the next day allow the dough to rise in the tray for 2 hours at room temperature ( cold dough needs extra time to rise in the tray). Then dimple, add the toppings and bake.
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
00:00 Intro
00:25: Make the Dough
00:42 What flour to use
01:17 Add the flour and mix
01:48 First series of stretch and folds
02:16 Second series
02:46 Third series
03:03 Fourth series
03:38 Prepare the pan and shape the focaccia
04:25 Make the dimples and add the toppings
04:54 Bake the focaccia
05:31 Make the sandwich
06:17 Pre-order my Cookbook!