[MUSIC PLAYING]
Today, we're going to make Dutch oven no knead artisan bread.
It's a fun activity that you can do
with your family that tastes good
and they'll be glad you made it.
So to start out with, let's measure in the ingredients.
The recipe for this will be linked
so that if you'd like the recipe,
you can find it at the link.
To start with, we need 3 cups level cups of flour,
and I'm just using plain white flour,
although you can use a variety of flours
if you want to add interest to your bread.
I'm leveling them off with a spatula.
After you've added the flour, you're
going to add a teaspoon and a half of yeast,
2 teaspoons of salt, and 1 and 1/2 teaspoons of honey.
So we'll add our yeast.
1.
And I'm using just regular active yeast, 1 and 1/2
teaspoons.
2 teaspoons of salt and the action of the cell
is to retard the yeast, so it slows down the growth so
that it doesn't over process.
So 2 teaspoons of salt.
We are adding a teaspoon and a half of honey
to help activate the yeast and get it started.
The sugar feeds the yeast and activates
it so that it starts to create carbon dioxide, which
gives the bread the lift, so that it's nice and fluffy.
So we're going to add our honey and dissolve it in the water.
And then we will add that to our no knead yeast.
The salt, the yeast, and the flour and create a little hole.
We're going to create a hollow in the center of our flour
that has got the salt and the yeast mixed up into it,
and we're going to add our water.
And we're going to start developing the gluten.
This particular recipe also calls for olive oil
and you want to add the olive oil
after you have got your yeast and your flour and water
incorporated.
I'm using a spatula to mix up and incorporate the flour.
I'm pushing from the sides and you
can see that I've got some little strings.
Those little strings are the starting
of the development of the gluten.
In a yeast bread, a one rise yeast bread like this,
you want to make sure that you have some pretty healthy gluten
development.
You can see the little strings in the bowl.
One of the things that's best about making this Dutch oven
artisan bread is that it develops--
the cast iron holds the heat and creates
a really nice rich crust on the outside edge of the bread.
So the oil kind of coats the yeast and retards the growth.
And so we want to add that after it's been incorporated
into the dough.
We're going to mix this up just a little bit.
Make sure that all of the yeast and flour and salt and oil
is all mixed in and that it's got some development of gluten.
And then what we're going to do is
we're going to set our dough aside and let it raise
for approximately two hours.
All right.
Once you've got your flour and your salt and yeast
and sugar and oil incorporated into the dough,
you want to cover it to keep it warm with a piece of plastic,
which will hold the heat in and then a towel.
And let it raise for 2 to 2 and 1/2 hours.
After your bread has rested for a couple of hours,
you'll see that it is light and airy with bubbles on the top.
And it's ready to be knocked down and raised again.
So you take your plastic wrap off,
you're going to sprinkle the top surface and the outside edges
with a little extra flour, because it'll
be a real sticky dough, and you're
going to incorporate that in.
And you're going to kind of tap down the dough
so that it loses some of the air that it has created.
The yeast has created all these bubbles
and you want to pat them down and expend the gas
so that it can raise again and have
a finer texture or a better texture for the bread.
And I'm just going to keep pushing and incorporating
the flour that I've put on the top.
Looks like we need just a little bit more.
When I've got this done, I'm going
to sprinkle the counter with a little bit of flour
and turn out the dough on top of the flour.
It's a real sticky dough and that's OK.
You want it to be that way.
I'm going to pull the outside edges
and bring them into the center, and I'm going to shape it.
You can work it with the spatula.
You want to tuck in the outside edges.
Take the dough that you've worked together,
that you have knocked down.
You're going to scoop it up and-- we're
going to put it in the parchment paper
so that it'll give us something to lift it up and put it
into the Dutch oven.
It'll make it easier for us to transfer the bread
and then pull it out and darken it after it's cooked.
To heat.
I'm going to take the pan out of the oven.
Lift the dough out of the--
We're going to take the lid, put the lid
on top of our oven for 25 minutes.
25 minutes.
After it's cooked, you're going to take your Dutch oven out
of your oven.
Remove the lid and lift your bread out.
Open your oven.
Let your pan in without the lid.
You let it cool for a minute and then
you can go ahead and cut it.
You have a nice crispy edge, and it's ready to eat.