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Really? Want to make bread without touching the dough — get ready.

Byamazingfoodstv



Soft no-knead Italian spoon bread made with liquid dough. No touching, no mess, big bubbles, airy crumb, easy homemade bread for beginners.@Theapron41

This video shows how to make the best Italian bread using liquid dough, without kneading or making a mess.

Turn-on SUBTITLES and AUDIO for a better viewing experience!

For the best results, I recommend using a kitchen scale to measure ingredients in grams. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. Thanks

Ingredients:
Bread flour- 960g, 8 cups, 33.85 oz
Water- 800g, 3⅓ cups, 28.2 oz
Instant dry yeast- 1.5 tsp, 4.5 g
EVO (olive oil) – 30ml, 2 tbsp
Salt- 2 tsp, 10g

Herbs:-
Rosemary- 1 tsp
Oregano-1 tsp
Parsley 1 tsp

methods:
1. Mix flour, salt, and herbs in a large bowl.
2. In another bowl, mix water and instant yeast. No activation needed.
3. Add olive oil (optional) for extra flavor.
4. Pour the liquid into the flour and mix gently until no dry flour remains.
5. The dough should be soft, wet, and sticky . Don’t add extra flour.
6. Cover and rest until the dough becomes bubbly, smooth, and jiggly.
7. Dust the surface well and gently transfer the dough.
8. Scoop the dough with a spoon . no cutting, no pressing.
9. Place on tray, keep it rustic, and rest briefly.
10. Bake in a hot oven( temp 230c ) with steam for a light, airy crust.

At the end of the video, I’ve shared some really important tips for getting perfect bread every time at home . so don’t forget to watch till the end.

#breadrecipe #liquiddough #ciabatta #bread #easybreadrecipe #nokneadbread #noknead #italianbread #breadrecipes #theapron #theapron41

more NO KNEAD bread recipe:

@Theapron41 All Rights Reserved. This video and its entire content are the property of The Apron.Unauthorized copying, reproduction, or re-uploading of any part of this content is strictly prohibited on any other social media platforms.

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27 Comments

  4. I’m making this recipe for the 3rd time .. in 2 weeks..
    I shared most of the first time ..
    I Use a tsp of yeast but USE MY OWN SOURDOUGH-
    2nd time I made a partial batch with RYE FLOUR.. wow was this good .. Today I have 2 bowls going ( plain and another with the RYE Flour again..and my sour dough added.
    4hrs in oven with oven light on ( warms and seems to raise the dough) .. I didn’t put in refrigerator.

    I’ve shared this recipe multiple times.. especially with those that are not into bread making cuz this is so EASY!
    Thank you!!

  16. Sorry mate, from a Baker, you understand nothing about flour or brean in general.

    This bread will have no flavour or have heavy flour flavour ang although it's high hydrated it is dry and will be bone dry after 1 day.

  24. This looked like a great recipe. I didn’t need that many rolls so I cut the recipe in half. I used King Arthur Bread Flour. After letting it proof for 2 hours at 75 degrees in a Brod & Taylor. I didn’t get the bubbly, jiggly result. I thought my yeast was at fault and purchased a new jar and tried it again. Same result! I got a rather thick, sticky dough as a result. I did stir it for two minutes, but it might have been too aggressive? Thoughts?

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