today we're gonna make no-knead bread it's pretty simple to make and very
simple ingredients, 2 pounds of flour
we're going to have
uh...
three cups of warm
water
tablespoon and a half of yeast and a tablespoon of salt, that's all it takes
Here's the two pounds of flour, a scale comes in really handy here
next we're going to add the yeast and salt
Then we're going to mix that in...
...now add the water...
you want warm water not hot. Hot water will kill the yeast
If it's too hot for your finger it's too hot for the yeast.
Next we're going to mix in. It's just going to be a rough mix
don't worry about getting it completely incorporated as the yeast starts to work it will
get everything mixed in there itself
That's all you need right here, just a very rough mix.
next we're going to take a clean bowl, put a little olive oil in it.
You just want to get a film there to cover the bottom of the bowl and then
we're going to put the
dough in and then we'll turn it
Having a hard time doing this one-handed i'm using the iphone
to film
Next we're going to cover it up, leave it at room temperature for 2 hours for the first initial rise.
let's have a look at that
look at how that has risen just in two hours
the little pin holes are from the gases released by the yeast
as the yeast is feeding on the flour
and the natural sugar in there...
We're going to cover this back up, put it into the refrigerator
for a minimum of two hours, overnight is better
It's been in the refrigerator overnight, now
just get a little flour
dust the top of it so when you grab it
the dough doesn't stick to your fingers
flour your work surface, I'm just using parchment paper
on a cookie sheet here.
Next you just want to grab a hunk of dough,
depending on how much bread you want to make. i'm just going to make a small bun
so I don't need very much dough
you can use this entire thing to make a huge loaf
you can make baguettes with it, boules, whatever you want.
I'm going to reach in here, grab just a little bit more
look how that stretches, that's the gluten
if you're gluten intolerant you may want to turn away right here:)
Just rip that off.
put it back on there, again I'm still working one-handed here
I need to figure out a stand for my iphone or use a different camera, I guess.
I'm not going to shape it too much, again I'm just making a small bun for a sandwich
Get that in there
You want to cover the top with flour
before you pop it in the oven
The flour is going to keep it from burning you're going to bake it at a pretty high temperature
cover that up let rise for thirty minutes
put it in a warm oven 425 degrees, this one has been in here about ten
minutes
It's got about another ten minutes to go. There it goes...
That's beautiful! I've dusted the flour off of it
Now we're just going to cut into it
this recipe makes a really crackly, crunchy
crust
but the inside is very, very tender and pillowy.
It's a beautiful, beautiful bread
Let me show you here...
...look at that!