FRESHLY BAKED, CRUSTY ARTISTANAL BREAD.
BREAD. >> Jason: AND MICHELLE OLIVER
WILL SHOW US HOW TO MAKE IT IN
UNDER 5 MINUTES.
>> Michelle: I’VE BEEN GETTING
INTO MAKING MY OWN BREAD AT
HOME.
HOME. AND THERE’S NOTHING THAT SMELLS
BETTER THAN FRESH BREAD IN THE
OVEN.
OVEN. IT’S NOT TOO DIFFICULT.
3 CUPS OF WATER, LUKEWARM, 100
DEGREES FAHRENHEIT.
DEGREES FAHRENHEIT. YOU’LL WANT SALT, YEAST, AND
FLOUR, THAT’S IT, 4 INGREDIENTS.
YOU START OFF BY ACTIVATING THE
YEAST.
YEAST. 1 1/2 TABLESPOONS OF YEAST.
YOU COMBINE YEAST AND WATER AND
YOU’RE GONNA GIVE IT ABOUT 5
MINUTES AND WAIT TO SEE IF IT
BALLOONS, WHICH MEANS IT WILL
GET THIS FROTHY FILM AT THE TOP
OF IT.
OF IT. AND THAT MEANS THE YEAST IS
ALIVE AND IT IS WORKING AND
READY TO DO ITS JOB IN MAKING
YOU SOME BREAD.
NOW THE OTHER TWO INGREDIENTS,
THE FLOUR AND THE SALT.
MY RECOMMENDATION IS NOT TO PACK
THE FLOUR TWO TIGHT.
YOU NEED 6 1/2 CUPS OF IT.
AND IT’S TO MAKE SURE YOU GET AN
ACCURATE MEASUREMENT BASED ON
WHAT THE RECIPE WRITER INTENDED.
AND THEN A TABLESPOON AND A HALF
OF SALT TO GIVE THE BREAD SOME
FLAVOR.
FLAVOR. IT’S SUPPOSED TO COME TOGETHER
IN A WET, LOOSE DOUGH.
♪
♪ SO WHAT WE DO NOW IS COVER IT
UP, SOMETHING LOOSE LIKE A TOWEL
WORKS GREAT AND LET IT RISE.
THIS CAN TAKE FROM 2-5 HOURS.
WHAT YOU’RE LOOKING FOR IS THE
DOUGH TO COME TO A FLAT TOP OR A
SLIGHTLY COLLAPSED TOP.
THAT MEANS IT’S RISEN AS MUCH AS
IT’S GOING TO AND PUT IT IN THE
REFRIGERATOR.
REFRIGERATOR. NEW BAKERS, THEY RECOMMEND PUT
IT IN FRIDGE FOR AT LEAST 3
HOURS OR OVERNIGHT, AND THAT’S
JUST TO MAKE IT EASIER TO WORK
WITH THE NEXT DAY.
OKAY, SO IT’S THE NEXT DAY OR 3
HOURS LATER.
HOURS LATER. AND YOU’RE READY TO BAKE
SO WHAT WE’RE GOING TO DO FIRST
IS PRE-HEAT THE OVEN TO 450
DEGREES AND PUT OUR PIZZA STONE
ON THE MIDDLE RACK AND THE
BROILER PAN ON THE BOTTOM RACK.
YOU WANT THEM IN THERE FOR
PREHEATING SO IT GETS WARM.
YOU WANT TO USE A LOT OF FLOUR,
IT’S YOUR FRIEND.
IT’S STICKY DOW AND THE FLOUR
WILL KEEP IT FROM STICKING TO
YOU OR THE COUNTERTOP.
GRAB A HUFSHG OF IT AND YOU’RE
TRYING NOT TO BREAK THE AIR
BUBBLES.
BUBBLES. GET ABOUT A POUND.
AND WORK THE DOUGH A LITTLE BIT.
SO SPRINKLE A LITTLE BIMORE
FLOUR ON TOP OF THE DOUGH AND
STRETCH IT A LITTLE BIT AND FOLD
IT IN ON ITSELF.
TURN IT, STRETCH A LITTLE BIT,
FOLD IT IN ON ITSELF.
YOU WANNA MAKE SO IT IT’S
BUNCHED UP AND THEN YOU FLIP IT
OVER AND IT’S THIS NICE, SMOOTH,
RUDED TOP.
RUDED TOP. THAT’S OUR FINISHED LOAF AND
I’LL COVER IT UP WITH A CLEAN
TOWEL AGAIN TO PROTECT IT AND
LET IT RISE FOR ABOUT 40
MINUTES.
MINUTES. AND CREATE A PEEL.
SO TAKE SOME CORN MEAL AND
SPRINKLE IT OVER THE TOP.
AND NOW WE’RE GOING TO CUT SOME
DIVETS IN THIS.
NOW WHAT WE’RE GOING TO DO IS
OPEN THE OVEN AND SHIMMY THE
LOAF ON TO THE PIZZA STONE AND
QUICKLY FILL THE BOTTOM BROILER
PAN WITH HOT WATER.
AND ALL THE STEAM STAYS INSIDE
AND WILL GIVE YOU A NICE CRUST.
AFTER AROUND 30 MINUTES, IT
SHOULD BE DONE WITH A NICE FIRM
CRUST.
CRUST. SO WE OPEN IT UP HERE, TAKE IT
OUT WITH OUR PEEL.