#bread #baking
I made this recipe for anyone that is busy or a beginner in baking bread and does not want to take care of a sourdough starter. It uses all purpose flour and commercial yeast, so it can be done by anyone. You do need though a cast iron pan (aka Dutch oven), for optimal results.
You can find the full recipe here:
Follow me on social media:
Pinterest
Instagram
#InForTheFood #bread #baking
source
39 Comments
Leave a Reply
You must be logged in to post a comment.
This will be the next recipe I try. Thanks for sharing this and you worked the S**t out of that dough. Thanks!
All those pulled and starching doesnβt count for kneading ? You worked on it for 2-3 hours and let it rise all night ! That is a lots work bread ! But looked pretty good ( I donβt do any of pulling and starching just let it rise Iβve night until 9-10 am and comes out as good ) π€·πΌββοΈ
Where is the recipe in English?
Literally kneading the dough though….
Lovely stuff. Does the pot really need to be in the oven for 45 minutes before hand?
If you oil the top of your bread and the side of your bowl ,your dough won't stick
what does it mean if dough is still sticky?
May I ask, overnight inside or outside the fridge?
Hey, thank you for the recipe! Just one question: do you leave the dough overnight in the fridge?
How many grams of yeast are you using? I have tried many other recipes and they all use 7g of dried yeast to 500g of strong bread flour. 1/2 tsp of yeast seems very small?
Made this yesterday. Same recipe except I increased the hydration level to 70% (490g) and I refrigerated overnight. After 2nd folding I left to stand for 2 hours before putting in refrigerator BUT noticed after 2 hours the dough had already risen to the top of the bowl (tripled in volume!) I put in fridge anyway (6:30pm) and checked again at 11pm. Dough hadn't at least risen any further (or deflated either). Baked next day. Good oven spring, crust and taste! Only minor complaint was I would have preferred a more open crumb which I was hoping for with 70% hydration. What do I change for a better lighter crumb ? Should I have refrigerated immediately after 2nd folding or only left for an hour before putting in fridge?? Or not even used the fridge at all (it's fairly cool here in the UK overnight)
Any good substitute for a Dutch oven?
Thought this was NO KNEAD bread? But i will be trying this x
Do you put the dough in the fridge overnight or just on the side,kitchen bench?
Looks like a simple way to make bread. Will be making bread real soon! Thanks for the vid!
Hi!
This looks like a wonderful recipe and I want to try bake it tomorrow, but I have some questions,
I saw in one of your replies to the comments that you can add more foldings for the gluten structure to develop,
Is it possible to bake it under 6 hour of proofing if I fold like 3-4 times and it has proofed quite enough(by visual)?
I plan to make it in the morning, and where I live it's quite humid and hot(I live in Indonesia) as opposed as your place where you proof it overnight outside because of winter.
Thank you for the recipe!
Condensed breadπ, no holes
Thank you for the videos that always look delicious
Thank you very much! What are the oven heating settings?
I dont have a dutch oven, can I use a glass pot instead? I wonder if it can retain heat like a dutch oven.
If I have to make the dough earlier in the day, will proving it overnight in the fridge help to make sure that it won't overproof?
how can i get an airy bread dough with a crispy outter?
Thank you so much for this recipe. It turned out great when we tried it!
Beautiful!!
how much is 700g and 20g into cups/tsp
Do you have a link for the dough whisk?
I baked this bread looks amazing π» waiting for it to cool I have the butter ready π can we make two at once ππ¦πΊ
Wow canβt wait to make it π³π
Love! Excited to try! What size is your Le creuset? Great color btw!
I hate it when people measure things in cups and tsps because its not accurate at all. My tsp is different from someone elses. Just use grams when you are showing off a recipes
Just found this and it looks wonderful! Question, do you leave on the counter over night or put in the fridge? I've watched a couple of times and missed it I guess.
Beautiful
Thanks for sharing the wonderful recipe…i tried this today it's came out superb ..I don't have Dutch oven so I tried in the pan…hight of the pan was not enough so it was touching it… thanks again
Good one…. Will try soon
what is 220c?
how many grams is 1/4 tsp???
Hi, thank for the recipe! how many quarts is the pot you used, and how many in is the basket?
A bit long but thorough. Sour dough is completely overrated, IMO. This version works great.
I tried your recipe and my bread loaf came great. It was my first trial and it worked beautifully. πi thank u very much π
Y'all need to tell the truth about this bread it's only good for how long ?