No Knead Bread | Beginner Bread Baking | Rustic Loaf | Bread Baking for Beginners

Chapters:

00:00 - Intro
03:55 - Ingredients and Supplies
08:28 - Measuring
10:24 - Mixing
12:38 - Folding
15:41 - 90 minute rise
17:32 - Shaping dough
18:50 - Proofing dough
20:08 - Preheat the Oven & Dutch Oven
20:58 - No Dutch Oven?
23:02 - Poke Test & Bake
27:46 - Results
34:58 - Bonuses and Bloopers

Recipe:

(No-Knead Bread from Bread Baking for Beginners by Bonnie Ohara)

500 g All Purpose Flour (or Bread Flour if you have it) = ~3 1/4 cups
375 g Water (lukewarm - I used around 95 degrees F) = 1 5/8 cups = 13 fl oz
8 g Yeast = 1 tbsp
10 g Salt = 1 tsp

Method:

Measure

Mix

Let dough rest for about 20 mins

Fold dough in quarter turns “around the clock” 2-3 times

Let dough rise 90 minutes (1.5 hours)

Shape dough on lightly floured countertop - bring top down to the horizontal center and the bottom up to the horizontal center. Make a seam between the top and bottom. Give the dough a 1/4 turn and repeat (bring the new top down to the new horizontal center and the new bottom up to the new horizontal center and make another seam)

Place dough seam side up in a banneton or a medium sized mixing bowl and cover with a floured towel to proof for another 90 minutes (1.5 hours)

Meanwhile preheat the oven with your dutch oven inside to 475 degrees F

Place fully proofed dough in the preheated dutch oven seam side down.

Bake for 25 minutes with the dutch oven lid on. Remove lid after 25 minutes and continue to bake for 15 - 20 minutes until the outer crust of the bread is golden brown.

Remove bread from dutch oven ASAP and let the bread cool on a cooling rack for at least 30 minutes.

Slice and enjoy!