NO KNEAD BREAD MAKING 4-Ingredients. BAKE BREAD at HOME! EASY RECIPE

Описание: Easy No-Knead Bread Recipe. This recipe creates a delicious loaf of bread with minimal effort, thanks to the no-knead method. #noknead #nokneadbread #homemadebread

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The Breakdown
0:00 Intro
0:09 Adding flour and other ingredients
0:41 Mixing dough
1:28 Resting bread dough
1:38 Shaping dough ready to bake
2:15 Ready to eat some hot fresh bread


Speedy No-Knead Bread (Ready in 2 Hours!)
This recipe creates a delicious no-knead bread in under 2 hours, perfect for busy schedules. No bulk fermentation or Dutch oven required!

Ingredients:

400g bread flour
1 tsp active dry yeast
5g sea salt
230g warm water (around 100°F/38°C)
5-10g olive oil
Instructions:

Mix the Dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and olive oil. Stir together with a wooden spoon or spatula until just combined. The dough will be shaggy and sticky, that's okay!

First Rise: Cover the bowl tightly with plastic wrap. Let the dough rest at room temperature for 1 hour.

Shaping: Lightly flour a clean work surface. Using a floured spatula, scrape the dough out of the bowl onto the surface. Gently fold the dough over itself a few times to create some tension. Don't worry about kneading here.

Second Rise: Shape the dough into a rough ball. Place it seam-side down in a well-floured baking pan with parchment paper Cover with a damp cloth or plastic wrap. Let it rise for another hour

Bake: Preheat your oven to 375°F (190°C) at least 15 minutes before baking.

Bake: Bake the bread for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cool: Let the bread cool completely on a wire rack before slicing and enjoying!

Tips:

Use a good quality bread flour with high gluten content for best results.
If the dough feels very sticky, you can add a tablespoon of flour at a time until it becomes manageable. Be careful not to add too much flour, as it can make the bread tough.
You can adjust the amount of olive oil for your desired flavor and texture.
For a crispier crust, preheat your baking sheet in the oven while it preheats.
This bread is best enjoyed fresh, but you can store leftovers at room temperature in an airtight container for up to 2 days.
Enjoy your delicious homemade no-knead bread!

Mini Biga (Makes enough for a small loaf or focaccia)

Ingredients:

1 cup (125g) bread flour or all purpose flour
1/2 cup (120ml) lukewarm water (around 90°F/32°C)
Pinch of active dry yeast (about 0.25g)

Instructions:

Mix the Biga: In a small bowl, combine the flour, yeast, and water. Mix with a spoon until just incorporated. The dough will be shaggy and sticky, that's normal.

First Rise: Cover the bowl tightly with plastic wrap. Let the biga rest at room temperature (ideally around 70°F/21°C) for at least 8 hours, but preferably 12-16 hours. During this time, the biga should double in size and become bubbly and puffy.

#nokneadbread #easybread #homemadebread
#artisanbread #breadbaking #fromscratch
#realbread #homemadeisbetter #weekendbaking
#slowfood