Homemade No-knead bread Artisan - 50 cents a loaf - 10 mins work no special equipment needed
okay so today I'm going to tell you how I make my no need
breada lot of people have tried it and they love my
breadand they've been asking me for the recipe so I've been writing down loads of time so today I just said just make a video it's really simple it's very quick takes five minutes to prepare and it's all about timing today I'm going to go over my basic recipe for your basic white
loaffrom that basic Bluff you can make all the other loaves I've made flaxseed multigrain whole-wheat panda chocolate apps everything you could possibly imagine now it's time to talk about ingredients there are only four ingredients you need for my no need
breadflour yeast salt and water and that's it now the flour I use is the gold-medal brand I love that it's a
breadflour you don't want to use all-purpose there's not enough gluten in it and you'll get a heavy dense
loafnot very appetizing the yeast I use is the red star
breadmachine yeast they're usually active yeast that one you have to proof and there's a lot more messing around this you can actually just mix and dry and you don't have to worry about it I have a consistent results with it the thing about the yeast is you've got to make sure it's fresh now if you've just bought a jar or just owe them to packet then it should be pretty fresh as long as the expiration date is current if you ready open you've generally been storing it in the...
refrigerator and they say last for around about six months in my experience lasts around about three so you need to test for freshness and I do that every so often just to make sure I get a consistent love so let's talk about how to test your yeast for freshness so if you're using yeast out of a jar or even an open package you want to test to see if it's fresh if used is not active then basically you're going to get a flat dense
loafso if you had some yeast stored for a while it's a good little test you can use to make sure it
works when you need to do is get yourself a measuring cup and dissolve one tablespoon of granulated sugar in about half a cup of warm tap water and 110 to 115 degrees if you use a thermometer you can sort of gauge however that is if you haven't got a thermometer then that's okay just make sure it really it's warm but not too hot to touch once you've got that water what you need to do is stir in a quarter ounce seven grams or two and a quarter teaspoons of dry yeast enter and give it a good stir in three to four minutes the East will absorbed enough liquid and start to rise so if you give it around about ten minutes a foamy yeast will sort of start rising up to run about the one cup mark now if you use does that then it's active and you're good to go if it doesn't reach our wheel to the one cup mark that means some of that yeast is not
working that means you're not going to have a successful rise on...
breadso now use is all ready to go we need to use our salt now the salt I use is a table salt the Mortons iodized salt is the best one i've used it's inexpensive and it's basically for taste so you can use your own judgment on how much you want to use this is the basic recipe so this will give you a good starting off point and then after that you can decide how much or how little salt you'd want to put in it now don't use sea salt because sea salt is a little too grainy and it won't combine and it'll give you a gritty taste and then the last thing is 12 ounces of cool water from your refrigerator or directly from the floor suit so the prep time on this is real simple what you do is you get your three cups of
breadflour and to that you add one heaped teaspoon of salt now like I said salts to taste so you can adjust that and experiment by yourself next thing you had is your yeast I can say it's been in the refrigerator make sure you've had it taken out for at least 30 minutes before you put it in and what we're going to do is we're going to add one quarter teaspoon of yeast spoon on a whisk and combine that make sure it's nice and well combined and then we're just going to add the water 12 ounces of water here's the handle your wooden spoon and just combine it all together now remember this is no need
breadso there's no real
kneading required it's just combining the ingredients and then you go all combined...
and that's it that's all mixing you need to do and all the
kneading you need to do to so what you need to do now is once that's all combined you need to let it rest for 8 to 12 hours so what I do is I do it first thing in the morning before I get a
workand then I just by the time I come home it is it is proofed and it is literally risen and doubled in size so what you need to do is you can get some cling wrap stretch that over make a nice tight seal but if I'm lucky I have a parish dish and on that I just pop this on just put that on the side of the counter leave it for 8 to 12 hours and give you a lot of flexibility that way and then when you get back from
workyou can move on to the next stage okay so I just got back from
breadhas been sat for around about 7 and a half hours what we're going to do is we're going to take it out so first thing you need to do take off the top you notice it's almost doubled in size traveled even to expand it all the yeast is doing its
workdone all the need Ian for you now we just need to give it a fold and let it rest for a little while so we need to do a flour we
workarea itself a little spatula and we'll scoop this all out you'll notice it's really really sticky so we have to give it a good old scrape make sure you use plenty of flour and your
worksurface so it doesn't stick okay and again flour your hands what we're going to do is literally we're going to fold it over turn...
it a quarter turn fold it again quarter turn fold it again quarter turn one more time so you've done it four times basically then you've got a round ball and what you got to do is you've got to tuck it in if you notice here look I'm using my fingers to push it on the inside of itself here so you get a nice round ball nice and smooth okay so now we're going to let this rest for now and it'll actually double in size again I found the best way I found this out gal mine doing this and he uses a frying pan or skillet a nonstick one give it a blast with some Pam spray sit our little ball in there cover it up with a lint-free towel tuck it in let that rest for one more hour okay our
breads been resting for about an hour as you can see it's starting to increase in size what we're going to do now is we're going to leave it for another 30 minutes and in that time we're going to prep out of it so you need to put your oven at 450 degrees and on your top shelf you're going to put in your baking vessel now the baking vessel that I use it's because this is what I had is a Corningware dish is you can see it's well used for my
breadI just use this for
breadit is a two and a half liters and it has a glass lid now the lid is the important part as well because what it does is it imitates a brick
breadoven and keeps all the steam in all the moisture in so it keeps your life
loafmost and wet and stops it from drying out now you can use it...
without the lid it doesn't rise as much and you get a crispier crust on the top but any baking vessel will do as long as its oven proof and it's got a lid so I'm going to put the oven on 450 set this in let it warm up and then we'll come back in 30 minutes okay it's been a total of an hour and a half when I'll rest in 30 minutes prep in the oven at 450 with our baking vessel inside so if you take a look at this now things got huge so I'll start to puff up so what we're going to do is we're going to transfer it to our baking vessel so let's get that out of the oven okay gloves nice and hot now the reason we use the skillet is it easy transfer so all you have to do now is literally just to flop that baby in there sits that in the middle give it a shake then you normally score the top with a knife I saw a little trick online using pair of scissors just give it a nice couple of snips gives you that nice rustic crust on the top okay Center it lid on and back in the oven bake it now for a full 30 minutes so we've got our
breadout of the oven and as you can see just tip it up beautiful love nice risen nice and crispy on the outside soft on the base just a little warm the best thing to do is put this on a cooling rack let it cool down and you can serve it straight away perfect
loafnow to get a crisp crust on the top here you notice where we cut it it's it's got that sort of rustic crust now once you put your dish in the oven and...
it's baking for about 30 minutes for the last say 3 to 5 minutes depending how crusty you like how crispy else well-done you like it on top you want to take that lid off so 30 minutes cooking and then 3 to 5 minutes with the lid off again experiment see how crusty you like it and then you are good to go so this baby's done and that's how you make it 10 minutes