Faster No Knead Bread - So Easy ANYONE can make crusty artisan bread.

this recipe will leave you speechless this is the easiest and fastest way to

make

the most incredible bakery style

bread

golden and crispy crust soft inside there is no

knead

ing there is no need to ferment the dough nothing this is that you do not need

bread

with which to people start the night before it usually takes like 18 20 22 hours to

make

this one it's much

faster

you can make it any day you want and it couldn't be easier, there's almost no work to do so the recipe is very simple. You need three cups of flour and you can use all-purpose flour.

You can use bread flour. I've never seen the difference. It's pretty much the same with either one. You put only a quarter teaspoon of yeast. No more regular fast acting yeast. the yeast doesn't matter, just a quarter teaspoon of yeast in the bowl and a teaspoon of salt, that's fine for flavor, now we're going to stir it up a little bit and now we're going to add a cup and a half of very hot water. Now the difference is that when you make that night trip that takes hours and hours and hours you use cold water, but when you use hot water this makes it happen much

faster

because I am a bread person if I can eat bread faster. in it so that it doesn't take too much, you see, it's a very different type of recipe, you know, because it's a sticky, fibrous type, they call it a shaggy dough, but I've also made this with a 100 whole wheat, which is my favorite, it makes a beautiful whole grain bread, but you can make everything you can make olive bread with this, you can make your own combination, it is a very flexible dough, okay, that's it, it's all mixed together and now what What you want to do is wrap it in plastic, some kind of plastic wrap, okay, and you're going to let it sit on the counter, not in a warm place, but on the counter for three hours, so three hours, four hours, five hours. , it doesn't matter, that's how.

easy

this dough is very forgiving unlike some people i know so i washed this baseball i thought it was dirty apparently some guy wrote on it i said i was sorry to move on so this sat for three hours i made another one before so i could tell you I show what it will look like after three hours and it gets kind of bubbly on top, look at it puffing up, I guess it's almost doubled in size, it gets puffy on top, but look at this, look, this is what a little soft. like that and that's normal, okay, so now what we do we put it on a floured surface, a well floured surface, okay, a lot of flour and then we'll transfer it to a work surface, the kitchen counter, a board like this one, okay, it's very sticky dough but it's supposed to be okay now I think you're going to need maybe no more than two or three tablespoons of flour, flour the board, flour the dough a little bit and then you really need a scraper for this, just write about having to fold it a couple of times so you can work with it, you know, and when you're done with this, which took me like 10 seconds, that's all the work there is, there's nothing else to do except just a little time so I made it into a ball now we are going to put it in a bowl like it used to be before I think they said to use a floured towel it always stuck to that so just used parchment paper this is perfect for this I put it in a bowl parchment paper just drop it in the bowl okay, cover it with a towel and you'll let it sit again on the counter while the oven heats up.

To bake in what they call a Dutch oven like this, you now put the pot in the oven and preheat it to 450. Oh, and make sure the handle is oven safe and not plastic. Now it's important that your oven is at 450, so that's really good. to check it with a thermometer because my oven takes 35 minutes yours could take even longer but let me show you let's check it yes there it is 450. here is the pot that I'm going to use it's bigger than the other but it doesn't matter what size you make , this one also has a metal handle so I can use it to take it off and again oven mitts are very useful, this is a very very hot oven in a hot pot so I dyed mine pink. just for you okay the pot is ready now this is what the dough is going to look like after those 35 minutes or so it won't necessarily double in size but it will puff up like that but that's okay because you're going to do beautiful things in this in the pan hot in here, so take everything including the parchment paper, just lift it up, put it in the pot, okay, put the lid back in the oven and it will bake or essentially steam in there because we're creating steam in there, that's it what those high end bakeries do where they have steam in their oven, so it's creating steam for 30 minutes and it's almost done.

Here it is, after 30 minutes, all we do now is take the lid off and look at this, oh my. God, um, and we can get rid of the paper that will come off immediately. Put it back in this same pot, the nice hot pot, back in the oven uncovered for 10, 15, 20 minutes, even up to 30 minutes, depending on how crispy you want it. crust and then it's all done, so it's been 15 minutes without the lid, let's see what it looks like and look at this, look at this, it's amazing, look at it, I made it, you can make this bread, what took like two minutes? work three minutes of work the rest of us just wait the time and look at this look look can you hear hear hear that bark?

I'm going to have to cut it for you, but I have to let it cool a little. So I'll come back in about two minutes to cut it up. Okay, it's still warm, but I have to show you what it looks like inside. This will blow your mind. Alright. Are you ready. I have it. It's still warm to the touch, but listen. Okay, look, look at this, it's almost like sourdough bread, it's just amazing. I told you this was the easiest and quickest way to make this amazing bread and for all of you trying to eat low carb, sorry, this video is probably like you.

You know carb porn, you can watch it but you can't have it.