Hi and a huge welcome to Steve's Kitchen
Now basic bread making doesn't get any
simpler than making a no knead bread and
what do I mean by that. I mean literally
we are not going to be Kneading this
bread. The principles behind this is a
high hydration dough, so we're using 75%
water and we're letting a small amount
of yeast do all the work for us. So come on
what are you waiting for. Again you want
a nice strong bread flour, we've got 400
grams, that's about 14 ounces. Now we're
going with a tiny amount of yeast, just
quarter of a teaspoon is needed for this.
I'm going to pop it to one side and
we're using a teaspoon and a quarter of
salt, pop that to the opposite side of
the yeast and our seventy-five percent
water. So we've got 300 mls of
water straight in there, no need to do
too much thinking, pardon the pun. Now you
can get your hand in there, give that a
mix through and get really mucky if you
want to or just take the fork and give
this a bit of a stir through. Once the
forks done the first bit of the work I'm
just going to take my hands and just
push the dough up against the side of
the bowl to incorporate all the flour. So
you can see our dough is really quite
sticky and messy. Now just quickly clean
your hands off and that is all the work,
we're not going to do any more Kneading
on this dough at all. What we are going
to do is just seal that over with some
plastic wrap and we're going to leave
this somewhere in the house, doesn't have
to be super warm, almost any ambient
temperature will do. Leave it overnight
or 12 hours, then we're going to turn
this into the most delicious loaf you've
ever tried.
Now perhaps you left this overnight as I
did but 12 hours later we've got this
beautiful dough and who have we got to
thank for doing all that for us. Just
quarter of a teaspoon of instant dry
yeast, these little fellas worked all
night proving and stretching out this
dough for us and so we've got this
beautiful bubbly and stretchy yeasty dough.
Now on my countertop I'm going to put
down some whole grain flour, something
with a little bit of texture in it and
I'm going to tease our dough out of the
bowl. It's more like a sponge at the
moment, what I'm going to do is just fold
this over, fold it into itself, fold it in
again, give it a little turn around and
I'm just getting my fingers underneath,
gently teasing this and I'm going to
fold it over one more time, again that
just encourages stretching out the
glutens a little bit and then over here
I've got myself a little bit of cotton
cloth, just sprinkle some whole grain
flour over to stop it from sticking. Then
we're going to get our loaf or our dough
here just tease it up, lift it into your
hands like that and what I want you to
do is pop it with the seam side down
onto the cotton like that. I'm going to
sprinkle a little bit more flour over
the top and then I'm just going to cover
that over, doesn't have to be tightly
sealed. Now we want our loaf to prove a
little bit, I would leave it for a couple
of hours depending on the temperature of
your house and then we're going to bake
it and now it's time for the fun to
begin because we're going to bake the bread.
Now at this point I've got my oven
preheating to 220 degrees celsius that's
about four-thirty fahrenheit, so that's
pretty hot but we're going to be baking
this in a pot. Now you can use a clay pot,
a Dutch oven, I'm using a pyrex dish for
this because I want a clear bowl so I
can film it while it's baking but you're
going to preheat that inside the oven as
well, so it's going to be super hot and
you are going to need a lid on this pot
so that we can keep the steam and
moisture in there. So my oven is up to
temperature, my pots up to temperature
and I'm going to carefully get it out of the oven.
Make sure you don't put it on a cold
surface otherwise you'll crack your pot.
Super careful, I'm going to pop that down on
some cork,
take my lid off. Now this is super hot, I
like to sprinkle a little bit of flour
on the inside. Come over here you can see
the bread dough has risen a little bit.
Now it's nice and puffy, what I'm going
to do is I'm just going to flip this
over onto my hand, so now I've got the
sealed side this side down and I'm going
to drop this into my pot, just drop it in
the center.Pop my lid on and
quickly we want to get this in the oven.
Now I want to bake that for 30 minutes
with the lid on to trap the steam in.
Then we're going to take the lid off and
the last 15 minutes just to get a
beautiful crust. Now we're just bringing
the loaf out of the oven, you can see
there it's developed a beautiful crust
because we took the top off for the last
15 minutes. Normally we want the bread to
cool down for an hour maybe even two
hours so that when you cut it, all the
steam doesn't come out and dry the bread
out but we're just going to let ours cool
down a little bit and then I'll let you
have a look. Now I'm cheating a little
bit here, look the bread is still pretty
hot so the whole house smells like
heaven. I'm going to cut this open and despite
it being a little bit too warm and just
show you inside. Now just listen to this
crust as I go through it
we're going to release all the steam out
of there, look at that crumb, it's lovely
air pockets. Now I tell you if you're
making this home, let it cool down
but I get to give this a try. Just look, I'll
break a piece off, the crust is delicious
and I think if you're new to bread
making, you make this for your family and
friends they are going to be so impressed with what
you've made. Anyway let's give this a try,
got all the texture and the elasticity
of a really good kneaded dough and it's
a little bit like a sourdough without
the sour dough flavor. If you decide to
make this at home I'd love you to send
me some pictures across on Steve's
kitchen. Please share the love if you
enjoyed the video and if you're enjoying
this series of an introduction to bread
making I love to hear what you have to
think about it down below, be good and I
will see you very shortly in the next
video, take care