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I don't buy bread anymore! The new perfect recipe for overnight bread

Byamazingfoodstv


A new version of my signature bread, but this time with an overnight rest. The unrushed overnight rise brings out deep, complex flavors while creating a beautifully airy texture. As the dough rests, the yeast works its magic, developing rich aromas and a slight tang that you just can’t get from a quick-rise bread.

Ingredients:

• Water: 1 cup (220 ml)
• Fresh yeast: ¾ tsp. (3 g) or dry yeast: ½ tsp. (2 g)
• Bread flour: 2 ½ cups (320 g)
• Salt: 1 tsp. (6 g)

Tools I Used:

Baking pan I used to bake this bread: (I used two of them, one turned upside down and used as cover)

Alternative pan:
* – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* – same as the previous pan.

Don’t miss out on this amazing recipe! Watch the video, try it out, and let me know how it turns out in the comments below

The overnight fermentation transforms simple ingredients into bakery-quality bread. The “lift and slap” method helps develop structure, while light scoring and a quick steam bake give the perfect crispy crust.

Tap the crust, hear that hollow sound? That’s how you know it’s done! Give it a try and tell me what you think in the comments. If you love homemade bread, don’t forget to like and subscribe for more recipes!

Remember, the joy of cooking is in the process as much as in the final product. So, let’s enjoy the process together and make some delicious bread! 🥖

With a crispy golden crust and an unbelievably soft inside, this simple recipe delivers bakery-quality results right from your kitchen. No kneading, just time and technique for the best flavor and texture.

Disclaimer: As an Amazon Associate, I earn from qualifying purchases.

#bread #foodlanguage #recipe

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45 Comments

  1. Tap the crust, hear that hollow sound? That’s how you know it’s done! Give it a try and tell me what you think in the comments. If you love homemade bread, don’t forget to like and subscribe for more recipes!

  16. Very nice video…. Although there are a lot of steps to making this bread, when I make my bread it is proofed twice. First proof for 1 hour 30 minutes, second proof for 30 minutes, put it in the oven for 40 minutes at 400°, and your bread is ready for dinner that same day. There are a lot of shortcuts in making this bread where you can at least have it the same day. And it tastes delicious😊

  36. Love your videos!
    Do I need to adjust the recipe or process while cooking in hot and humid climate? 75% humidity and 82F/28 degree celcius. I tried a few times but failed. Gluten formation seems to not happen properly and the bread turns out to be too dense to eat. I was using a 12% protein content flour. But I was working with a very small batch ~200g flour

  38. Okay I’ve tried this recipe 3 times now. It is not possible to get that consistency of dough with one cup of water. I don’t know if you’re using magical flour or enchanted water, but something isn’t right

  43. I watched this video from a tiny country called Montenegro. I tried a few different recipes from this channel but this ended up being the best by far. I used 1 gram of dry yeast and I fermented my dough for 8 hours in room temp. The rest of the recipe is the same. It turned out amazing. My wife loved it 🙂 thank you!

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