Today on la petite bette. I will show the one of the most important bases of cooking actually in baking
I will show how to make no knead homemade bread!
Nothing makes me prouder
Than removing a magnificent homemade loaf of bread
That I made myself. It's never the same and the pride never ends.
What really helped me in the beginning was doing a lot of research
There are two bible of baking that really helped me...Jim Lahey
That has the original recipe of no knead bread
that was my initial inspiration
Afterwards I saw a documentary on Netflix from Michael Pollan. If you have not had a chance to see it
it was MAGNIFICENT. A must see for any foodie.
He talked about sour dough bread...
I had done many sour dough bread attempts but I wasn't satisfied
This is the recipe I followed from the book TARTINE
which is also the recipe Michael Pollan tested
Today I combined the two in order to make either a sour dough bread or a regular yest based bread if you do not want to get into making your own sour dough base.
To make homemade bread
there are certain essential items you will need to make this recipe
First a scale
Mine is so pretty I hang it on the wall
watching my other videos you were probably wondering what kind of frame that was
no no it's a scale!
you also need a dutch oven
either in enamel
either in regular cast iron
finally the rest ...
either sour dough or instant yeast and salt
I use a combination of flours from La Milanaise here in Québec.
white all purpose unbleached organic flour
with organic sifted wheat bread flour
To start I put my bowl which I will be using on the scale
and I reset the scale
I will now put the flour I need
400 grams of white unbleached flour
200 grams of organic sifted wheat bread flour
then
2 teaspoons
and a half
of good quality salt
I combined both flours and salt
it's here that
the recipe will vary whether you are using active dry yeast
or your natural sour dough
if you are using natural sour dough
you will add 400 grams of water
if you are using active dry yeast
you will add 450 grams of water
for the variation with active dry yeast you would use
3/4 of a teaspoon of active dry yeast
since I am using my natural sour dough
this smells amazing!!
I use 250 grams
now all we do is combine
all the ingredients so there will not be any kneading
I use a good spatula
sometimes I ask DEAR
we combine until
there are no flour pockets and all is mixed together
so that it makes a nice ball of dough
when the dough is well combined
I simply put a plastic film over the bowl
no need to press hard
and I set it as is
on the counter
generally about 8 hours
of rest is enough
but be careful if you leave it too long on the counter
the dough will get to wet and hard to handle
if you are watching this video and it's winter
the it's very cold, below zero
you could have the dough rise
in the oven with a bowl of hot water
of course oven turned off
so in the oven with a bowl of hot water for 8 hours
GOOD MORNING!!
actually it's not bad it's 8:30 AM but it's the weekend
We are ready for the second step for our bread
the bread has risen well
I use a silicon scrapper to remove all the
dough from the bowl that I will transfer on a floured surface
and now I am ready to...
work my dough, so the first thing we do
is stretch it
there we go now refold
we do the same with the other side
now we take it
we stretch it lightly, it will be sticky that's normal
we fold
last time we repeat
there we go!
now I will
reflour my surface
my dough ball and flour my hands
and now
we build some tension in the dough
by turning it while lightly folding underneath
on the right of my dough I prepare a square piece of parchemin paper
on which I apply a bit of flour as well
when I get to a nice tight ball I transfer
to my paper, if it's not perfect it's OK!
I drape it with a dish cloth
simply, for 1 hour
that will give me time to take a shower and make breakfast for the kids
see you later!
After one hour
I take my dutch oven
and I put it cold in the oven
at 500F or 260C
My moment of humility is that last night
didn't know what was wrong but I went to bed way too early
and I knew I had to film the bread today so I started
the dough process way too soon which
made the dough rise way too much!!
So now it's too big!
But it will work fine anyway!
the oven beeped and the dutch oven is ready
I cut my parchemin paper
all around my dough
I put flour on top
and I use a bakers blade. You could also use a regular knife as well
to score the bread so it will rise properly
like I said it's big so cross you fingers
that it will work well
because Murphy's law is that I never miss my bread
but I could mess it up with you...never know...that's bread!
it's a big moment of humility you never know!
and I transfer making sure not to burn myself
the dough in the dutch oven
then I replace the ball and I replace the lid
and I place the dutch oven as is
I immediately reduce the oven temperature
to
470F
and set the timer to 22 minutes
please please God of Bread make that it works!!
of course
of course the cooking time and the temperature of your oven can change
depending if you like a harder and more grilled crust
I like it when the crust is nice and crunchy
and also don't forget that oven temperatures all differ from one to the other
you might have to do a few tests
to get to the wanted result
3...
2...
1
I am ready!
now
wooohooo! Alright it rose!!
we remove the lid and leave it in another 22 minutes
looks good!
my friends! look at this bread!
Who says we can't make a baker quality bread at home?
we know it's ready if...
you hear that it sounds hollow!
I have to say that the hardest part of this whole process
is not to cut into the bread right away
because if you cut into it now, all the humidity will escape
and the bread will not keep for as long
of course if you are having guests over and all will be eaten
it's OK to cut the bread and have a slice with butter
do we do it? do we cheat?
look at that!
I think we will bring some to the neighbours
would you like to be my neighbour?
with
butter
it's smells so nice in the house too!
PERFECTION!
I urge you to make your own bread my friends!
send me your messages, your questions but even more your bread pics!
Have a great week! SUBSCRIBE!