(food crunching)
- Mm.
(dramatic music)
Hello, ladies and gentlemen, welcome.
I was gonna start this video with a pun,
but there was no knead.
Oh yeah, we went there.
So today we are doing a recipe
I've wanted to do for a very, very long time.
And it exists, it may sound like a myth,
but no knead bread.
For me it sounds like the height of laziness.
Like, it's just bread,
and I actually love the process of kneading.
It's quite fun and therapeutic,
you get into the groove,
and it really helps bread dough.
Doh.
Anyhow, it turns out that no-knead bread is lazy,
but it's the most un-laziest lazy recipe in the world
because it takes a bit of time.
You just need the minimum ingredients,
which are in that thing right there, that dish.
Lemme show ya.
All right, this is not to scale,
but you are gonna need the following things,
and in fact you are gonna need
this big ole dish later on.
So, some room-temperature water, a bit more than that,
plain flour, fast-acting yeast, and salt.
So like salt, I've always wondered,
what is the role of salt in bread?
We get what the yeast does, we get the flour and the water,
it all kinds of bonds together, but the salt,
not only does it boost the flavour of the bread.
Oh, this is a bit dark, isn't it?
Let's move the angle.
Yeah, not only does it add flavour,
it also helps to play a role
in tightening the gluten structure
and adding strength to the dough,
supporting good volume, amazing.
So it kind of helps with the rising.
And that's the thing about this no-knead dough,
there's no beating together
and getting all the gluten and all that stuff working.
We're just gonna just chuck it together, which I love.
And it's gonna do all the hard work for us overnight.
So, baby Boston, are we ready for this?
Alright, so we are after 360 grammes of plain flour,
which is about three cups, I think.
In terms of salt we need one and a half teaspoons,
which is quite a lot to get
out of a teeny little hole there,
so we'll take it out of Boston's bottom.
No, no, not yours, this, this one.
There's quite a bit of salt there in the butt.
(sings)
Half, okay, there's a little bit extra.
Okay, well that will do.
Wow.
Why are you so salty?
This is just a packet of instant yeast,
many grammes are available.
Shimmy that in there, boom.
We've done 350 mils,
which is about one and a half cups of water.
If it gets a little hot from your boiler,
we can just leave it to stand for a bit,
but you want it to be kinda tepid.
What does that word even mean?
And why does that water look so cloudy?
Oh no, that's fine.
What does tepid mean?
- [Voice] Here's the definition of tepid.
Especially of a liquid, only slightly warm.
Lukewarm.
- Okay, cool.
Yeah, so like lukewarm water.
Why not just say lukewarm, unless your name is Luke Warm.
Mixing bowl.
Make sure it's clean.
Dry ingredients.
So your flour, your salt.
Wah, shakey shakey shake.
Aw, I should've salt baed it.
No!
And then slightly yeast bea?
Will that affect the yeast?
I'll do a little bit.
There we go.
Yeast goes in.
So all the dry.
Shimmy, shimmy, shimmy.
This is a whisky step.
And then just mix it through.
(hums)
Kind of like when you're making a cake
and then you get all the dry ingredients together.
So flour, salt, yeast
(hums)
Ooh, there's your bread.
All done.
No, not yet, but very nearly.
Alright, so that is good.
Let me just test the temperature of the water.
That's the flour.
Ooh, tepid.
Alright, so I'm not gonna put it all in together.
I'm gonna do the majority
and obviously it's gonna get all gooey and sticky.
Now it's like someone just chucked it in.
There's no need, I'm just ...
There's no knead, way!
I'm just stirring it together
so the flour gets absorbed into that water.
All the bits on the side that's trying to hide,
let it pay.
(r&b music)
We'll get the rest of it in there.
Oh yeah.
It doesn't look like it,
but it does all get absorbed as well.
Look at this.
Look how lumpy and rough that is.
Alright, that is pretty much it.
It's kind like a ...
It's barely wet and it's really rough looking,
which any time I've made bread in the past,
I'm kind of missing the kneading thing,
but we've got to stick with it.
So I don't know how that's going to work out.
There's one last step you need.
Wrapmaster 3000.
I love how I'm now getting tweets from you guys going like,
Wrapmaster 3000 spotted in cafe.
You guys are legitimately tweeting
and sending me pictures of that.
It's brilliant.
They do exist.
And they're amazing.
But for those of you that don't have a Wrapmaster 3000,
which is probably 90% of you,
just put some cling film over the top
and believe it or not that is it.
Hopefully it's gonna be all good.
We're gonna leave this for a full 24 hours.
So what's gonna happen now, it's gonna start to work.
The yeast is gonna do its thing just slowly over time.
You don't even need to put it into a warm spot.
In fact you can actually prove dough.
I've never done it before.
Well actually I did it once by accident
when I made a pizza dough.
You can prove dough in the fridge.
I didn't know that.
Maybe I'll do another video on that.
What is happening to my chest?
My voice, I'm turning into a goblin.
But that is effectively it for today
so I'll see you tomorrow.
Come on, mate.
Let's go for a walkies.
Bye.
Alright, here's a little bit of a life update.
Just did the school run, right kids?
- Yeah.
- [Barry] How's it going?
So this is bread dough down here, okay?
And in the morning, it's going to be bready.
Get it?
- It will rise when the sun will rise.
- No, but we don't have to wait that long.
- [Barry] That's not a bread pun.
- I know.
- Oh, I butter it'll be ready in the morning.
- [Barry] Yes, good.
It's gone massive.
There's like air bubbles and stuff.
I wonder if in the morning it'll be even bigger.
Let's find out, but that has definitely doubled in size.
Alright guys it is quarter to 10:00 at night.
I have just got back from tennis.
This thing, check it out.
It is huge.
You see all the bubbles on the top?
We'll see this much better in the morning,
but look how much it's risen.
That's crazy.
Good morning everybody.
I was gonna give you an update bazaarly at 3:00 a.m.
but ...
Yeah, there was no knead.
Here it is!
Look at this thing.
It's kind of,
I was expecting it to go overgrown,
but in fact it has receded slightly.
It's really speckley and a little bit like frog spawn
and also like a sort of confused cauliflower.
(sniffs)
But even through the cling film we can smell it.
Back to this in just a moment.
Oven needs to be preheated.
This is just a big casserole dish or a dutch oven.
Hello.
Get it in the oven.
It's gotta get warm.
210 degrees C, 230 C nonfan, 450F, alright.
Now I was thinking about doing some more dough puns
but we're just gonna rise above it.
Ay.
Oh I actually forgot to do something.
We need to put some baking parchment in it first
because we don't wanna be doing that when it's red hot
and also baking parchment,
without that the dough will stick to the bottom.
We don't want a sticky bottom.
(bright music)
That one goes in there alright
so that's gonna stop it sticking to the bottom
but we're gonna make this shape on there in a bit.
This is now going back in.
Guys, I'm having a bit of a moment here.
I have literally, that baking parchment we just cut out.
I've just checked the oven as well.
It's not in there,
thought oh maybe I left it in.
It's gone.
It's basically gone.
Where the heck has that gone?
Literally, I am given up.
I can't find it.
I've been looking for ages.
You don't know where it is, do you?
No.
I don't know.
The problem is now, that is gonna be red hot
so I'm gonna have to sort of cut around it.
A bit rough.
(growls)
Anyhow, plain flour.
Wow, that is really strong.
Right, so we're gonna need to knock it back.
So yeasty.
Oh my gosh.
And now what I'm gonna do,
we're not kneading it.
We're just shaping it a little bit into a bit of a circle.
That is basically it.
With a bit of flour on top.
I'll end up doing all this
and then it'll be like deja vu again.
I'll lose the blooming saucepan then, won't I?
Right, so I'm not doing a proper circle.
I'm doing a circle but with a little bit of a film
so I can lift it out easier.
Oh gosh.
Let's get the dough on there.
There we go.
And then we'll do a little bit of flour on top.
Oh yeah.
I'm wanting to put pepper in it and mmm.
Your job was to keep it easy.
You guys can pimp yours up, alright?
And now we'll get the extremely hot thing from the oven
and sit this in carefully.
Remember the time I singed my work top at my old house?
Yes.
Rather than doing that, I'm putting a bit of tea towel down,
or you can use a trivet.
I've actually got a kitchen gadget trivet upstairs
which I should really open very soon.
H-- h-- h-- hot.
So this thing is like an oven inception.
It's like an oven inside an oven.
Whoo, that's hot.
Okay.
Oh.
Ah.
Just like the circus in the Greatest Showman
which is actually one of the best films
I've seen recently.
This is intense.
30 minutes in there.
Come on.
Do you smell that?
It's only been five minutes and it's smelling ...
Smell, smell right now.
Smell right now.
Smell wherever you are.
If you're on a bus with your phone,
smell your phone right now in front of all those people.
Smell the freshly baked bread.
That first half and hour bake is helping it rise
and then we can finish it off on the top.
I'm not sure if this recipe is gonna work,
but I'm gonna put my full crust in it.
(Sad trombone music)
That smell in sensational,
but remember it's not bready yet.
(laughs)
Whoa.
Oh my gosh.
Just like a artisan bakery in here.
So now the lid goes off,
we bake it again just to brown the outside.
We've got the rise.
Wahoo!
Woo, that is hot.
(clapping)
It's time.
(laughing)
Oh, wow.
You see that?
Golden brown, baby.
I just thought I'd put my other lens on
just to show you how far that stretched.
The yeast really worked in there.
I think this is going to be amazing.
Whoa!
Ha, whoa.
Oh wow.
And it's hollow as well.
Yes!
Sometimes when you make bread, it can be deceptive.
On the outside you can have a nice good crust
and at the inside can still be wet and kinda doughy.
So we're hoping that we've nailed it.
(knife slicing)
Ah, I'm loving that sound.
Ah, look, it's still hot
but the holes are in it.
Holy bread, batman.
Now I'm pretty old school when it comes to bread.
I just love freshly baked bread.
Ah, with butter on it,
so it just melts slightly into it.
Of course, if it was my American friend Paul,
he'd want marmite on it.
- Wow, that's got
flavour.
(crunching)
- Mm, mm
The crunch is incredible.
I got bonus guys.
I'm feeling kind of inspired and the yeast you can do
is give this recipe a go.
I actually kind of want
to do a homemade bread-making playlist.
I've teased that before and I don't know if you guys want it
so if you want to see like baguettes,
real artisan stuff, sourdough.
Maybe you'd like to see a whole month dedicated to it,
do let me know.
But please, please try that.
You're gonna love it.
It's like I said, the laziest, unlaziest recipe
I've ever done.
See you later.
(♪ Check your level, player
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
Cats!
Boston, what's that?
(snaps)
Boston, look surprised for me.
I've just talked about your bum.
Boston, come on mate.
What's this?
Come on, do some acting.
Let's do this.
What's that?
Oh my gosh, it's a big cat.
Oh my gosh, it's a huge dog.
Look. There's a huge donut with meat on it that you can eat.
Come on.