No Knead Bread Recipe – Easy Bread Recipe 2 ways!
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Detailed No Knead Bread Recipe: https://www.emmafontanella.com/the-easiest-no-knead-bread
Easy No Knead Bread:
– 1¼ cups (300g) lukewarm water + more as needed.
– 2½ tsp salt
– 2 tsp (7g) any dried yeast
– 3 cups (420g) all-purpose flour, plus more for dusting
If you are using the Zero Effort Method, only use 1 tsp of yeast.
If your dough seems dry, don’t be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).
Enjoy!
♥
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Chapters:
00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let’s compare the two breads
07:35 Ways to use this bread
Let’s make this amazing traditional Italian bread it’s a Noni dough and it only requires three simple ingredients if you like tobacca I think you’ll really enjoy this one it has an amazing crunchy crust and a soft Pure White crumb age this style of bread has been made for
Hundreds of years on the outskirts of Rome in an area called castelliromani where most Romans come to enjoy fresh air in the summer most families around Rome have their own recipe for this bread and this is mine it’s a real crowd pleaser I’m going to show you two
Different ways to make this bread both are easy but you’ll see the different techniques give quite different results this recipe comes from my cookbook Simple Pleasures which has many other delicious breads you can pre-order the book right now okay let’s make this easy bread Okay I lied it’s four ingredients
But Jamie Oliver would not consider salt an ingredient if that’s how he’s Gonna Roll I’m Gonna Roll with him in a big bowl the biggest baseball you have combined together water salts and yeast you want to use the biggest bowl you have as this dough could potentially
Escape the bowl now this first method does not involve any skill whatsoever it’s perfect for beginners and as promised there’s no needing no babysitting the dough you mix the ingredients and you forget about the dough this is the way busy working people have been making this bread for
Hundreds of years if you don’t work from home but you want fresh bread on the table for dinner this might be the version for you you make the dough in the morning before you go out to work and quickly bake it when you get home this takes five minutes of your morning
And you’ll see it again that evening I’ve added the flour and you want to mix until a Shaggy dough forms I do like to finish mixing the dough with my hand this allows me to feel the dough to make sure all the flour is incorporated yes
It will be sticky and yes it will be messy but nothing is as good as mixing as your hands push down the dough with spatula as best you can cover the bowl and forget it leave it on the countertop for a minimum of six hours and this particular method time is essential for
Gluten development so see you in six hours folks or later now let’s make the second version same recipe different amount of yeast and different technique the stretch and fold technique this technique allows you to get a loaf with much better oven spring it will rise much higher and the crumb will be more
Aerated combine the water salt and yeast add the flour and you want to mix until your dough comes together now this technique the good old stretch and full technique is the technique we used for my big bubble Focaccia essentially what you’re going to do is make the dough
Cover it well and come back every half an hour and perform a series of stretch and folds we’re going to do about four to five Series in total take one side of the dough lift and stretch and fold the dough bringing it to the opposite side
Of the Bowl rotate the bowl one quarter and repeat this process you want to do about three to four folds per session cover the bowl again and come back in 30 minutes and do the next series of stretch and folds now this method helps the dough start to develop gluten so
You’ll be able to enjoy this bread in a couple hours but there’s more to it as you’re doing the multiple series of stretch and folds you’re gradually creating more and more tension in the dough this happens because we’re creating a network of bubbles that are expanding due to the yeast fermentation
Stretching out the gluten Network in the dough and causing it to have tension as you fold it by creating all this tension in the dough we’re creating a dough that can support its own weight as it expands in the oven without all the stretching and folding the Dome will be able to
Hold its own weight as it expands so it simply will not rise as much this is why the first loaf we made won’t rise as much as the second loaf we’re essentially creating structure which the first loaf will not have after a couple hours you’ll have done about four rounds
Of stretch and folds we’re ready to bake this loaf perform one last series of stretch and folds set the dough to the side and get your Dutch oven mine has been with us for many many years as you can see dutch ovens create the perfect micro environment for the bread steam
Coming off the bread will create a humid environment that allows the bread to rise before the crust sets after we’ve gotten the first rise we need we’ll remove the lid which will allow the steam to escape and allows the crispy crust to develop if you don’t have a
Dutch oven go to my website I’ve got tons of other options you can use you’re going to preheat your oven to 420 degrees Fahrenheit that’s 230 degrees Celsius for about 15 minutes with your empty Dutch oven inside the oven then carefully take it out of the oven do not
Burn yourself please be careful and you want to sprinkle the inside of your Dutch oven with flour drop the dough into the pot you don’t have to shape it just drop it in and make a slash in the Middle with a sharp knife I just use
Scissors bake it with the lid for about 30 to 35 minutes then remove the lid drop the oven temperature to 400 degrees Fahrenheit and bake the bread for another 10 to 20 minutes or until you have a Golden Crust that looks crunchy and crispy now how dark in color you
Take the crust is just Personal Taste if you like it darker leave it in the oven a little longer take the bread out of the pot and leave it to cool completely on a wire rack if you don’t have a wire rack let the bread cool upside down the
Main thing is to make sure the base of the loaf has air circulating around it now let’s fast forward six to eight hours later you’re going to preheat the oven again with the Dutch oven inside our first low finally needs some attention and boy does it need attention
It will have risen and collapsed onto itself there’s no no structure to the spread now a pro-baker would say that this dough has gone terribly wrong and is overproofed they’d be right but the truth is if you’re just trying to get some delicious fresh bread on the table
For dinner it really doesn’t matter at all why doesn’t it matter because we can easily rescue it all you do is quickly gather the dough together and perform one series of stretch and folds that’s it done we’ve rescued our overproof dough grandmas have been rescuing overproof dough for hundreds of years
You see they’re always over proofing their dose just like they’re always overcooking their vegetables I’m joking I’m kidding but grandmas do the best cooking but they really have been rescuing does this ways for hundreds of years drop the dough into the flour Dutch oven and you’re going to bake this
Bread at 420 degrees Fahrenheit for 30 minutes as we did the other one then remove the lid and lower the temperature to 400 degrees Fahrenheit and bake for another 10 minutes allow this love and the other one to sit for at least 45 minutes before cutting into it as you
Can see when we compare the two versions the one without the multiple series of stretch and folds didn’t rise as much it is still delicious that the crumb will be different as well the second version will have a tighter crumb less bubbles it is soft and delicious the loafer we
Use the stretch and fall technique will be taller and have a more open crumb now if you want really really really big bubbles like my big bubble focata use bread flour and more water but that’s another recipe this is you can use this bread the same way
You’d use any other rustic country loaf it’s great with soup it’s great for sandwiches but one of my favorite things to do is make a simple grilled cheese I actually have an amazing Italian grilled cheese recipe in my cookbook yes shocker in Italy we do have our version of
Grilled cheese it’s called mozzarella the book is available worldwide you can pre-order the book at the link below to reserve your copy of the cookbook