welcome friends welcome back to the kitchen I hope you're all healthy and
happy I know that we've all been locked in for a little while it is March 2020
and I know that people are spending a lot of time at home and you're not going
out to the grocery stores as much so I thought maybe you might want to make
some bread and I know a lot of you have bought flour because I was at the
grocery store a few days ago to get some milk and I noticed that there was no
flour in the grocery store so we're gonna make a very simple loaf of no need
bread very few ingredients you probably have them all in your house the only one
you might not have is yeast but I also noticed that the yeast was sold out and
if you don't have yeast I make essentially the same loaf of bread in
another video using sourdough and since we're spending time at home you might
want to start a sourdough culture so in this bowl I have some all-purpose flour
all-purpose flour works just fine for this loaf of bread
if you have bread flour you can use that although the hydration will change a
little bit to this I'm going to add some salt and I'm using coarse sea salt or
kosher salt and I just put that right into the flour mix it in a little bit it
doesn't have to be perfect next in is yeast now this recipe uses quick rise
instant yeast but you could use regular yeast they are essentially the same
yeast just packaged a little bit differently now the difference between
the two yeasts is just the way that it's packaged and so the instant yeast is in
a much finer finer grain than the active yeast which means that it dissolves
easier and you just sprinkle that in on top of the flour now you don't have to
hydrate this yeast the whole idea with this yeast is that it will dissolve
quickly in the flour when you put the water in if you're using the regular act
of dry yeast I would dissolve it in the water first
and if you're worried about your yeast wait for it to bloom and you don't need
to add sugar you can't add sugar you don't need to add sugar the way the
yeast is packaged it's in a little a tiny fine little grain and inside that
grain is everything that the yeast needs to get going so there's nutrients in
there to start it off the sugar is superfluous not needed so next I have
water and you'll notice this is all by volume
I know a lot of people get freaked out that you're supposed to do it by weight
you don't have to bread is an art as much as it's a science and the other
part to that is I'm using this particular flower where you live you may
get an all-purpose flour that is made from different types of wheat that is
ground differently either finer or coarser all of that it's going to change
how much water you need so pretty much every bread recipe is just a guideline
you need to figure it out by feel and I know that sounds daunting but don't let
it be daunting don't let that stop you it's very easy to figure out and if you
need to add a little bit more water to kind of get this consistency go ahead
and add a little bit more water and if it's too liquidy add a little bit more
flour I don't know that you can really fail with this it's gonna be fine you'll
figure it out okay I'm looking at this maybe a little bit more water so don't
put in too much at a time if you need to get a tablespoon and just put in a tiny
little bit it doesn't take much small increments and we just continue mixing
with a fork now gluten development the reason this can be no need is because it
is a wetter sloppier dough there's a triangle of gluten development and not
to get too crazy technical but the three things in the Triangle are time water
and mechanical so mechanical is needing time and water are the other two points
so if you've got a wetter dough and time so this is a wetter dough with lots of
time you don't need mechanical the gluten will form so I think that's good
I think we're good now so this just gets a lid and it's gonna
sit on the counter for 8 to 12 hours you don't need to set a timer you don't need
to set a stopwatch if it's 1415 hours you're gonna be fine if it's 24 hours
you'll still be fine you could put this in the fridge if you wanted to and come
back to it a couple days from now that would be fine but if you make this in
the morning you can have bread for supper if you make this after supper you
can bread tomorrow morning so on to the
counter see tomorrow and so that's what it's gonna look like a bit of a ragged
mess bubbles poking through you're gonna look at it and say that's never gonna
work trust me it's gonna work now I've got a screaming hot oven 450 degrees it
is preheated at this point and I've have an enameled Dutch oven you could use any
Dutch oven this one is five quarts there are also clay Baker's that you
could use but probably what you have is a pot now if all you have is a stainless
steel pot as long as it has a heavy lid that can go in the oven everything is
fine and make sure that if you're putting a pot in the oven that the
handles or the or the handle on the top are oven safe to this temperature so I'm
gonna put that in for 50 you want your pot to be screaming hot screaming hot
now next step because these are trying times perhaps you don't have as much
yeast as you'd like to have and you don't want to go to the grocery store to
get more yeast and you're thinking what's gonna happen if I run out of
yeast this is not part of the recipe but this will help you out just grab a
little piece but the size of a walnut and I'm gonna put that in that in that
bowl and we're gonna forget about it for a moment now this this one you just want
to kind of put your fingers underneath and lift it over turn the bowl
underneath and lift it over and you're just folding it and it's going to be
sticky and it's gonna stick to your fingers and it's gonna be okay so fold
it over grab it and fold it over this is essentially your folding what's
happening inside the bread you're strengthening the crumb you're
strengthening the bread eventually and just do that now you go around six nine
ten times something like that doesn't really take too much and during this
folding you're going to see how the texture of the dough changes very very
quickly and it's not going to be as sticky by the time you get to the
can turn so there you go now what's the folding is done I'm gonna transfer it to
another Bowl clean hand dough hand clean hand into the bag of flour and this is
multigrain flour you don't have multigrain flour just use a little bit
of all-purpose and just sprinkle some in the bottom sprinkle some on top now I
just want to transfer this into the bowl with the other flour it's going to look
messy and then I'm going to put a little bit of flour on top and we just want to
coat the dough with that flour that's going to keep it from sticking when it
goes into the pot when we cook it and at this point you're good put the cover
back on top and leave it for a better another half hour now
this little piece of dough that we left becomes our starter for tomorrow's bread
or the bread that we're going to make the day after tomorrow now to this you
just want to add I'd say a cup of water and you can do this by volume you don't
have to be exact it's very forgiving and about a cup of flour again you don't
have to be exact it's very very understanding put together just take a
spoon and mix it into a slurry and it's just going to be a loose runny slurry
once it's all mixed together I'm gonna put a lid on it and depending on what
I'm going to use it if I'm going to use it the day after tomorrow I'll stick it
in the fridge I'm gonna use it tomorrow I'll just leave it on the counter and
what's going to happen is the yeast that was in that little walnut that we took
out of that bread is going to grow and activate and then tomorrow we can make
bread or focaccia or anything pizza dough and we just take a little bit of
this and we put it in and then we feed this and it becomes like sourdough
starter except it's not sour although over time it will become sour it'll
become very flavorful this is just a cheater way to extend yeast if you're
running out which you know very well may so as you
can see it's just gloopy really gloopy really loose lid on and I'm gonna set
this aside now all of this is extremely hot so be very careful next step is to
just transfer the dough out of this bowl into the pot and if you've floured it
well it's not going to stick too much and you'll be able to pick it up and
dump it in just like that put your gloves back on don't grab the lid and
just put it back on that is my first thing I would always just go grab the
lid don't do that put your gloves back on now this will go back into the oven
450 degrees half an hour with the lid on and then 20 to 30 minutes with the lid
off and you need to use your own discretion there just take a look at it
look at it very carefully and of course if you're using an instant-read
thermometer there is no guessing necessary bread is cooked when the
internal temperature is 190 degrees Fahrenheit
all right friends Glenn bread bread I'm excited I do like fresh bread so um it's
not gonna win any awards at the fair for beauties so but this is it is a very
bass very basic looking loaf we don't you don't shape it which is part of what
scares a lot of people it scares me when I bake bread no the process of shaping
it oh yeah I mean I do get now I will also add that my cousin Leon also makes
this bread a lot and she often throws other things in it so she'll put some
rosemary with some olives in it black olives you know there's lots of ways
that you can you can the same kinds of things that you might throw on a
focaccia yeah you might put into this bread and just hold them in a minute it
would be in in that at that point where you fold it over six six seven times and
then do that last rising yeah so good I mean I mean your butter let's say nobody
just start with how I'm gonna have butter cuz I like butter now that this
is such an easy loaf it's a flavorful loaf you know yeah it's
not it's not fine French patisserie technique it's rustic but if you are at
home and you've never made bread before or you're you know and you want to try
out making bread this is a daily bread in your home and you find it got a bit
more time than usual because you can't I'm not gonna say it's no fail but it's
pretty close pretty close to no fail although now is also a great time to
learn to make bread because you've got the time to go back and visit something
every couple of hours mmm so I've got that piece of dough that
I choke out of here I made that slurry in a couple of days
I'm gonna come back and we're gonna make this loaf again using that reserved east
and so that gives you if you're worried about not having enough yeast to get
through the current crisis this sort of gives you that longer-term goal and
you're going to find if you continue to make bread with that leftover yeast that
the flavour is going to change and eventually you're going to end up with
something close to a sourdough and it we'll be amazing if you take that
journey so thanks for stopping by please stay well stay safe don't panic
everything's gonna be fine I'll do your best not to eat it all at once really
good have little be gone in the next hour if we keep it the way we usually do
it see you again soon
you