Homemade No-knead bread Artisan - 50 cents a loaf - 10 mins work no special equipment needed

Well, today I'm going to tell you how I make my

bread

without need. A lot of people have tried it and they love my

bread

and they've been asking me for the recipe, so I've been writing it down for a long time. Today I just said just make a video, it's really simple, it's very quick, it takes five minutes to prepare and it's all about time. Today I'm going to go over my basic recipe for your basic white bread with that basic Bluff, you can make all the others. breads I have made panda whole grain multigrain chocolate applications with flaxseed everything you can imagine now it's time to talk about ingredients there are only four ingredients you need for my bread, flour, yeast, salt and water and that's it, now the flour that use.

It is the brand with a gold medal. I love that it is bread flour. You don't want to use it for all uses. It does not contain enough gluten and you will get a heavy and dense bread, not very appetizing. The yeast I use is red star bread. machine yeast, these are usually active yeasts that you have to prove and there are a lot more problems with this, you can actually just mix and dry and you don't have to worry about it. I have consistent results with that. The thing about the yeast is: you need to make sure it's fresh now.

If you just bought a jar or just need to pack it, then it should be pretty fresh as long as the expiration date is in effect, if you're ready to open, you've usually been storing. I put it in the refrigerator and they say it lasts about six months, in my experience it lasts about three so you need to test it for freshness and I do it from time to time just to make sure I get consistent love so let's talk about how prove. your yeast to see if it's fresh, so if you're using yeast from a jar or even an open package and you want to test to see if it's fresh, if you use it it's not active, then you're basically going to get a flat, dense bread, so If you had some yeast stored for a while it's a good test to use to make sure it

work

s when all you need to do is get a measuring cup and dissolve a tablespoon of granulated sugar in about half a cup of warm tap water and 110 at 115 degrees, if you use a thermometer, you can measure it; however, if you don't have a thermometer then that's fine, just make sure it's really warm but not too hot to touch, once you have the water what should you do.

Add a quarter of an ounce, seven grams or two and a quarter teaspoons of dry yeast, enter and stir well in three or four minutes, it will absorb enough liquid and begin to rise, so if you give it about ten minutes, a foam will form . the yeast will start to rise to the one cup mark now if you use that then it will be active and you will be ready if you don't get our wheel up to the one cup mark that means some of that yeast is not

work

ing that means you're not going to have a successful rise on your bread so now the use is done we need to use our salt now the salt I use is table salt Mortons iodized salt is the best.

What I've used is inexpensive and is basically for taste, so you can use your own judgment on how much you want to use. This is the basic recipe, so it will give you a good starting point and then you can decide how much or how little. Salt you want to put in now, don't use sea salt because sea salt is too grainy and doesn't combine and will give you a gritty taste and the last thing is 12 ounces of cold water. from your refrigerator or straight from the floor suit, so the prep time is really simple, what you do is you take your three cups of bread flour and to that you add a heaping teaspoon of salt, now like I said, you salt to taste so you can adjust that and experience for yourself next thing you have is your yeast.

I can tell it's been in the refrigerator, make sure you take it out for at least 30 minutes before you put it in and what we're going to do is we're going to add a quarter teaspoon of yeast with a spoon into a whisk and we're going to combine to make sure it's good. combined and then we'll just add the water, 12 ounces of water, here's the handle of your wooden spoon and we'll just combine everything. together, now remember this doesn't require bread so you don't really need to

knead

, you just combine the ingredients and then you combine them all together and that's it, that's all you need to mix and all the

knead

ing you need to do, like this What, what do you need to do?

Now once it's all combined you want to let it sit for 8-12 hours so I do it first thing in the morning before work and then when I get home it's already proofed. and it has literally grown and doubled in size, so what you have to do is get some cling film that makes a nice airtight seal, but if I'm lucky, I have a parish plate and I just place it on top. Put it on the side of the counter, leave it for 8 to 12 hours and it will give you a lot of flexibility that way and then when you get back from work you can move on to the next stage.

Well I just got back from work and my bread has been sitting for about 7 and a half hours, what we are going to do is take it out so the first thing you need to do is remove the top and you will notice that it has almost doubled in size, even to expand. all the yeast is doing its job done everything I need Ian for you now we just need to fold it and let it sit for a while so we need to make a flour, we work on the same area with a small spatula and Take all this out, you will notice that it is very sticky, so we have to scrape it well.

Make sure you use plenty of flour and your work surface so it doesn't stick well and flour your hands again. do is literally, let's fold it, turn it a quarter turn, fold it again a quarter turn, fold it again a quarter turn one more time, so you've done it four times, basically, then you have a ball round and what you have to do is push it in if you notice that here look, I'm using my fingers to push it inside of itself here to get a nice round ball, nice and smooth, okay, now let's Let Let this rest for now and it will actually double in size again.

I found the best way. I discovered this. Mine does this and he uses a skillet or skillet, a non-stick one, give it a blast with a little Pam spray. He sits our little ball. there, cover it with a lint-free towel, put it in and let it sit for another hour. Well, our loaves have been sitting for about an hour, as you can see it's starting to rise in size. What we are going to do now is We will leave it for another 30 minutes and in that time we will prepare it, so you must set the oven to 450 degrees and on the top shelf you will place the container to bake now. baking dish that I use is because this is what I had, it's a Corningware dish.

You can see it is used well for my bread. I only use this for bread. It is two and a half liters and has a glass lid. Now the lid is the important part too because what it does is imitate a brick bread oven and it keeps all the steam in all the humidity, so it keeps your bread more moist and prevents it from drying out. Now you can use it without the cap. it doesn't rise as much and you get a crispier crust on top, but any baking dish will do as long as it's oven safe and has a lid, so I'm going to set the oven to 450, set this and let it heat up. and then we'll be back in 30 minutes okay it's been a total of an hour and a half when I'm going to break in 30 minutes I'm going to bake in the oven at 450 with our baking dish in it so if you take a look at this now things . it's gotten huge so I'm going to start to puff up so what we're going to do is transfer it to our baking dish so let's take it out of the oven okay the gloves are nice and hot now the reason we use the frying pan.

Is it an easy transfer? So all you have to do now is literally drop the baby in there, it sits in the middle, shake it and then normally score the top with a knife. I saw a little trick online using a pair of scissors, just give it a try. with a couple good cuts you'll get that nice rustic crust on top. Well, center the lid and put it back in the oven. Bake it now for a full 30 minutes so we take the bread out of the oven and as you can see tip it beautiful love cute risen nice and crispy on the outside soft on the bottom just a little warm the best thing to do is put this on a cooling rack , let it cool and you can serve it right away, a perfect bread now to get a crispy crust on the top here, you notice where we cut it, it has that kind of rustic crust now once you put the dish in the oven and it bakes for about 30 minutes for the last one, say 3 to 5 minutes, depending on how crispy you like it. crispy, otherwise well done, you like it on top, you want to take the lid off, so 30 minutes of cooking and then 3 to 5 minutes with the lid off again, experiment, see how crispy you like it and then done, like this that this baby is ready. and that's how you make 10 minutes work, it all depends on the time they enjoy.