🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method
Вставка
- Опубліковано 30 вер 2024
- 🥫 Stuff In Our Cupboard Saved Yeast No Knead Bread Recipe
Welcome Friends! We recently did a No-Knead Bread Recipe, and I showed you how to take a little piece of dough and mix it with flour and water - this 'saves' some yeast so you can use it in your next batch of bread recipes (any bread recipes). You are essentially making a Biga or making a Levain or sometimes called making a pre ferment for bread dough. It's a really easy way to save and re-use yeast, it also gives all of your future bread recipes better texture and flavour.
Here is the original recipe video: • 🍞 No Knead Bread Recip...
Ingredients:
Saved Biga / Levain from yesterday's bread*
625 mL (2½ cups) all-purpose flour
7 mL (1½ tsp) salt
175 mL+ (¾ cup) cold water
No Yeast at all? Check out our Sourdough series: • Sourdough!
Method:
In a large bowl, combine the flour, levain, and salt.
Add most of the water and mix with a fork until the flour is moistened, and forms a ragged dough mass.
Add the remaining water slowly, if needed to bring the dough together.
Cover and let rest 8 to 12 hours on the counter at room temp.
Preheat the oven to 225°C (450°F).
Place a Dutch oven or heavy pot with a lid in the oven to preheat.
An hour before baking; fold the dough in on itself 6 - 12 times.
Grab the edge, pull up and fold over; turn the bowl a bit and then repeat.
Grab off a walnut sized piece of dough for tomorrow's levain.*
Sprinkle a little flour in a second bowl, transfer the dough and coat with flour.
Re-cover and let rest for about 45 minutes.
Drop the dough into the preheated Dutch oven, cover and cook 30 minutes.
Remove the cover and cook for another 20 - 30 minutes.
Bread is cooked when internal temp reaches 190ºF.
*Biga or Levain is made from a walnut sized piece of dough from yesterday's (or the day before) bread.
This piece of dough is mixed with 250 mL (1 cup) flour and 250 mL (1 cup) of water.
Covered and kept in the fridge until 12 hours or so before baking.
You can make a levain with 250 mL (1 cup) flour and 250 mL (1 cup) of water and ½ tsp instant yeast.
Our Other Bread Recipes:
1) Irish Soda Bread - Recipe: • Irish Soda Bread - Rec...
2) 🍞 No Knead Bread Recipe: • 🍞 No Knead Bread Recip...
3) Saved Yeast No Knead Bread Recipe: • 🥫 Saved Yeast No Knead...
4) 🍞 Easy Sandwich Bread Recipe: • 🍞 Easy Sandwich Bread ...
5) No Yeast Soda Bread Recipe : • 🍞 No Yeast Soda Bread ...
6) 6 Hour Sourdough No-Knead Bread: • 🔵 6 Hour Sourdough No-...
7) 1932 Peanut Butter Bread Recipe: • 1932 Peanut Butter Bre...
8) Sourdough Multi Grain No-Knead Bread Recipe: • 🔵 Sourdough Multi Grai...
9) Malt Bread Recipe with Raisins: • 🔵 Malt Bread Recipe wi...
10) 🍌 1½ Pounds of Banana Banana Bread Recipe: • 🍌 1½ Pounds of Banana ...
11’) Down Home' Newfoundland Molasses Raisin Bread: • 🔵 'Down Home' Newfound...
12) How To Make Sourdough Banana Bread: • 🔵 How To Make Sourdoug...
13) Is This The Best Sandwich Bread Recipe On UA-cam: • 🔵 Is This The Best San...
#GlenAndFriendsCooking #stayhome #withme
Have you joined our Channel? 99 cents a month to help us continue making great content:
/ @glenandfriendscooking
Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: teespring.com/...
Please consider donating through PayPal to help us continue creating quality content:
www.paypal.com...
Who knew all your depression era cooking videos would be preparing us for an actual depression....
Ginger Fish I laughed 🤭
Sounds like it was planned all the way down. But here were are. Thanks for nothing.
crazy times
It kills me the things complain about in the comments... Glen isn’t teaching at a culinary institute, he’s here helping less experienced home cooks stuck at home right now... geez people!
It's the Internet, what did you expect? Also People are people and people would complain if you give them free ice cream on a sunny day and warm day.
I mean this is one of the most simple recipes for bread there is. It doesnt matter what so ever it will all taste pretty much the same in the end lol. People love to complain about the tiniest of things -_-
notahotshot yeah, and then there’s those little bitches complaining about the people complaining about people complaining... ridiculous... 😂😂😂
We just have to assume there are always going to be people that will complain about anything. You could give someone a thousand dollars and people would still say that not enough. He is helping people out and doing an amazing job at that. So instead of being a miserable unreasonable person I will actually say... Thank you for this very informative video and taking your time to share it with the rest of us. And don't listen to the idiots complaining. They are just bored and want to complain about something. You are appreciated.
ppl complained?
Pandemic bread is the best. I've made two loaves in one week. Traded 1 loaf for two cotton masks.
lol this sounds like some Harvest Moon video game stuff
I'm in the US and have learned to love weighing out my ingredients. Instead of dirtying a bunch of measuring cups and spoons, I just weigh all the ingredients into the mixing bowl and off I go.
Exactly. I'll never understand why people want to measure things by volume, especially things that aren't liquids. Messier, takes longer, less accurate.
Same
Me too! I learned about weighing ingredients about 10 years ago and haven't looked back.
I have scales and they are usefull (when they work), but some things are succesfull with volume measures or even just seeing and feeling the mixture. I don't use scales much, but what i bake all comes out on the tasty side of edible.
@Gaytony LOL! No, I am not 11. I have known how to "weigh" things since I was a little kid. I grew up learning to cook by volume and nobody taught me about weighing ingredients.
Glen is sane and calm. What more could you ask nowadays?
Cook's Illustrated has a genius hack where after they shape the dough, they put it on a sheet of parchment paper in a bowl (or skillet) for the short second rise. You can then just pick up the corners of the parchment to dump the bread into your "screaming hot" dutch oven. Much easier.
Btw, once you've torn off your sheet of parchment, crumple it up. It smooths out easily, will stay where it's put, and won't keep rolling back into a log.
Glen, I've always made no knead bread similar to your recipe, and saving a piece to create a new starter is genius! I've saved a piece twice now and was afraid it wouldn't work, but my dough is rising and bubbly as we speak! Thank you and my young children who love bread thank you!
Tried the no knead bread recipe yesterday, turned out great! First time making bread in my life.
Best cooking channel on the Internet!
To everyone who can't find flour, I recently made bread with farina (cream of wheat) and it turned out fine! Just in case your store has that.
Josiah McCarthy interesting! Did you use the amount called for?
Cool
Wow! How interesting!
@@txgal2986 I made the dough at about 65-70% hydration. Kneaded it and then let it rest and stretched and folded it a few times, then I let it ferment in the fridge for a couple days. I was surprised at how well hydrated the coarser granules became. I don't think you'd need to let it ferment so long. Anyway, it was pretty good.
@@JosiahMcCarthy wow ty!!!
glen you are the most underrated youtube channel there is. I don't understand how you don't have millions of views...
He does... Over 32 million
@@Duhzmin guessing they mean per video smarty pants
@@enriqueortiz5036 yep....
These recipes come really handy since yeast has completely vanished from stores here in Italy
You can make your own yeast.
Or 3 cups self rising flour, 3 tablespoons of sugar, 1 bottle of beer. Butter optional. There are a couple videos on youtube.
No kneading, no waiting for hours. Mix the ingredients, put it in a loaf pan and bake. you can add cheese, or garlic, or onions as well.
If you don't have self-rising flour you can use AP flour, you will need to add baking powder, and salt though.
df(x0+w) Oh, that’s too bad. 🙁🇮🇹🍞
df(x0+w) we don’t have any in my city in California either.
@@LynneWright Have patience. I just found yeast in my grocery store today. I feel bad for all the yeast packages languishing in people's cupboards along with flour because their owners had every intention of learning to bake. They'll remember the flour when the weevils start to hatch.
@@patarcher1813 Let them eat Toilet Paper!
I've been doing bread for like a year now with a pyrex dutch oven and it's great, I do have a forged dutch oven but I mainly use it to fry things. Another thing that works is a baking sheet and an oven safe pot as a lid, you would put the dough in the sheet and then cover it with a pot, it's not the same as a dutch oven but it works really well
just recently found your channel. originally found the "no knead pandemic bread". Made that and saved the yeast for fun and to follow along the journey. Excited to make this bread tomorrow. In general, I'm really appreciating the style and reason for these videos and channel. just wanted to say thanks. all the way from here in southern california.
I also started my "sourdough" from the dough I made with instant yeast and I think we're on week 3 or 4 with the sourdough, kneaded my 5th dough using it. Everything is working great! Thanks so much for the inspiration. I have been avoiding starting a sourdough but with that method, I started using it on day 3 already. Also, I don't throw away any bit. I feed with one or two table spoon of flour, some water depending on how thick I want the sourdough and it is enough for the next 3 days in the fridge. Then I take it out on baking day, feed and leave in room temp. Once it's doubled or tripled its size, I put 80-90 % of the sourdough into the mix, I measure my flour and water and salt, but I basically dump almost the entire jar into the dough. Feed it again and put back in the fridge.
You saved me a lot of energy trying to source for any type of yeast. Thanks again!
Ingredients by weight are great...until you are in the middle of a pandemic, under a shelter in place order, and the battery in your kitchen scale goes flat and it’s a 9 volt that you don’t have a rechargeable for. Then? Ingredients by volume are a Good Thing.
I'm in the US always use weight when making bread. I will never be without a scale. What I do if a recipe calls for cups is look at the nutritional label, which lists serving size in both volume and weight, and calculate how many grams is in a cup for the particular brand of flour I'm currently using. Great videos by the way! I just found your channel.
I made this bread with a stainless steel stock pot and the only thing I can recommend is putting some sort of nonstick agent (i.e. parchment)at the bottom. It turned out great I just had to fight with it for 20 minutes to get it out
You can just sprinkle a little normal flour or semolina flour on the botton of the pot before you put in your dough. That works great for me when in comes to getting the baked bread out.
Jason Zurlo No way! That’s so good to know. I think many people don’t want to invest in a Dutch oven; If they’ve Spent years cooking and haven’t needed one, they don’t really see the value in buying one - thinking that they’ll only use it for the bread 🍞. I got a Tramontina brand Dutch oven, for $40, at Christmas Tree Shops 5 years ago, and it is of excellent quality.
You can make a poor man's dutch oven for bread if you have two bread pans. Put your dough in one, the put the other over the first upside down and clip them together with metal binder clips (Boston clips).
You also can use parchment in the bottom of your pan.
@@stellaz2595 A little flour works just fine and doesn't tear on you taking it out. Plus it saves you an extra expense, item to find now. Flour and salt are staples, yeast can often be found too, but the paper is not needed, there are alternatives that you already have if you can bake bread.
Flour in this case or for non stick coating on cold baking pans flour + oil/butter (to make the flour stick), works just as good as parchment paper (or silicone baking molds that i have doubts about wanting to bake food in and are not usable for this type of bread).
Another good video clip. I'm a fan of getting that internal temperature to about 207+F.
Even with my current loaf and letting it cool all night the crumb is more moist than I normally desire. It will be used for toast in the morning. lol
Different topic: SOURDOUGH
I did the feed - discard - feed - discard cycle for a while until I couldn't handle all that discarding. Currently I have a small snap lid jar (seal removed) and keep 50g to 100g of starter refrigerated until I need it. It may go over a month without use (no feeding). It works. When I want bread I take it out, activate that starter with water until dissolved, add flour and leave on counter until bubbly. After that the process is the same as you demonstrated (create the poolish and carry on). Jack Sturgess called this making bread with "scraps" and it got me back into sourdough since there was no waste and what you refrigerated was in a small jar.
For the no-knead recipe I use, I make enough dough for a 9x5 inch loaf pan. I put the pan in the oven while it heats, along with a second pan to use as a lid. It works almost as well as a dutch oven in a pinch, since none of my pots are oven proof.
You can use spring stationery clips to hold them together.
Made the first bread from your first video! Came out amazing! Side note I use a Pyrex glass bowl with a lid to bake I just put parchment paper and works like a charm!
Thanks for the demo Glen 👏👏 A question from the floor regarding the levain hack, if you are currently making a sourdough and use your ‘walnut’ method, will that perpetuate a starter without going through the feed the mother everyday method? ✌️
I always enjoy how Glen explains the process. That helps me to figure out how I can potentially modify things to what is on hand or what my tastes are.
Glen, I just had to sit down and let you know what a help you have been to me in my quest to improve my skills at making bread. I first saw your recipe on how to make, no-knead bread last week, I made the bread and I must say it turned out just fantastic. 2 days later I made it again and it was even better because I listened very carefully to your words about, flour type, country, temperature, weights, etc and how it is important to focus on the dough and how it feels. The second time, I kept a walnut-sized piece of the dough and added the flour and water as you prescribed. I have just eaten some of my third loaf, in which I used the biga and my goodness what a wonderful result. As you said the bread was even better, the flavour was better, as was the rise and the crustiness. I am very great full for your videos thank you very much 🙏
Thanks Glen and Julie, I recently discovered your channel watching the "Pandemic Editions", but have since become addicted and moved onto all the recipe categories and enjoyed them all (I find the Sunday Cookbook recipes fascinating, esp. how certain types of food that were once cheap and common have become luxury items, and vice versa).
Anyway, I have been using the no-knead basic bread recipe and tweaking it for different purposes with some success. I have also been saving a walnut-sized ball and adding it to 1/2 cup flour + 1/2 cup water for the next day's use, also with some success (to preserve my limited dry yeast stores). However, I have a question:
I understand this is more of a levain or biga than a sourdough starter when used in this way, but I was sondering if the no-knead recipe would benefit or need a tweak in terms of having a first folding step 30-60 mins after the initial mixing? I noticed in your no-knead sourdough recipe that this occurred, and then you folded again an hour later and placed the loaf in the special bowl for the final proofing. The reason I ask is that sometimes my mixture is slow to rise when I use the saved levain slurry, and then it may not achieve a great rise during the bulk fermentation. I am not sure why, as I follow a fairly systematic process to re-use the dough each time.
Anyway, I may be way off with this question, as the yeast bread process vs sourdough may be different enough that the first folding step may be of no use in stimulating the gluten development and encouraging the yeast growth in this case - I would be interested in your opinion on this.
Thanks again to you both for the grea videos - keep 'em coming!
P.S. I noticed in early Apr-2020 you were low on flour, then you suddenly restocked. Can you provide any interesting stories on that? I ordered 25kg of BIO all-purpose flour online, since the stores were always out (I think I will also get some whole wheat or multi-grain, maybe only 5-10 kg, and some Type-00 pizza flour, as I am slo on a pizza-making binge right now, although AP / Type 550 (in Germany) works great!).
Can you make any kind of other bread with that starter like raisin bread or cinnamon rolls, Pizza. What else can you do with This recipe. Thank you
Yes. If it needs yeast it generally does not care how the yeast is introduced.
The approximate equivalencies are
* a pack of dried yeast
* about half a cup of sourdough starter
* about a cup of barm
* approximately what Glenn did in this video.
If you use too little yeast it will usually still work, you just need to give it more time or heat to rise and it may change the flavor. Excess yeast will change the flavor. Also, the "about" and "approximately" language is meant to indicate a fairly wide margin for error.
Which yeast source you use will affect the flavor of the final product as well (as pointed out in this video).
Finally, "equivalent" above means about the same number of yeast cells, but yeasts from different mediums work at different speeds. Generally dried is faster than barm, barm is faster than Levain, Levain is faster than sourdough, but the error bars on all of them overlap.
I am really hoping someone corrects my numbers if I got them wrong, I tend not to actually measure anything while baking. "that looks right" tends to work for me.
I think pizza dough really needs kneaded for a good crust but im not sure.
Thanks for the inspiration! I've been doing this for a few weeks now and the sourdough has become rich in flavour. I did start with a teaspoon of yeast and a splash of milk kefir, but that was weeks ago now. My only challenge is that the bottom crust is a bit too thick and chewy for some in the family. Any hints on making the bottom crust less chewy? I'm using 1/2 sprouted whole wheat and 1/2 bread flour (both organic). I've also experimented with lower oven temperatures. Last loaf I heated the dutch oven to 400, then turned it to 325 convection when I took the cover off. Top crust and crumb were great, but bottom crust still too chewy. Thanks for the videos!
This man. Prepared us for an actual crisis thru his videos this whole time. Thanks!
I switched from measuring with cups to a scale this year. Made a bigger difference than I thought it would. Get a scale.
Always great to wake up to a new Glen & Friends video!
My store are full of fresh Yeast 😁
Just a quick note about the 'cups' thing. I'm in the UK and
our measuring jugs don't have 'Cups' on them. I used to get confused with north
American recipes. So, I work on the principle that it's about ratios. I pick a
mug from the mug tree and just so long as I use the same one for the whole recipe
it will be fine. I just might end up with a slightly smaller or larger dish.
Cos who knows how big a 'cup' is without looking it up on the internet. That
and a conversion table for freedom units to degrees science and you to can
translate from simplified English.
That's the older way of doing it and it still works. There is a reason that the unit of measurement and the vessel are both called a cup.
I'm in the UK, we weigh out everything here, but I'm adaptable so following the cup method, and have just started making bread, you make these videos so stress free and easy to follow I have a batch I left over night for baking this morning and will be trying the save yeast method from that dough, fingers crossed it works, how long can I save the starter from the dough before it needs to be used?
Made the biga yesterday morning and after proofing for 12 hours made the bread last night. Baked it this morning after proofing 13 hours and it smells amazing! It is cooling right now. I took my piece of dough for the next biga and put it in the freezer for later use thinking I can just thaw it add flour and water when thawed. I used the cold oven technique (lined the Dutch oven with parchment paper, baked 1 hour lid on 12 minutes lid off) as I don't like handling a screaming hot Dutch oven more than necessary. Can't wait for lunch! Thank you Glenn!
I’m on my third generation today and it already tastes like sourdough....is this possible so quickly (Although I realize this technically isn’t “sourdough”)? This time I added oats and honey with whole wheat flour. Yum!
I don't own a dutch oven, but I rent them out from time to time.
Clay cooker with parchment paper in the bottom worked out fantastic!
Good to know!
Container suggestion: I used a cast-iron pot the first time around, and other than producing a little smoke (as the oil I had used for seasoning hadn't been up at 450 recently and scorched just a tiny bit) it worked great! The bread was not affected by the smoke and didn't get burned at all. You just need a good lid to help hold in the steam.
The only problem I had with the bread was that the interior was still very moist and a bit rubbery even after reaching 200 degrees F. I believe I made the dough just a little too wet, I let it rise a bit too long (~14 hours), and I misinterpreted the folding instructions and went all the way around the bowl 6-8 times. I have the "starter" hand, though, and am looking forward to giving it another go! This recipe is about as easy as using my break-maker, and more fun. :-)
By any chance did you cut it still hot? I discovered you need to let it cool about an hour or the inside will be that way. It sure it hard though because warm bread is usually the best!
@@Freds_mom - I let it cool, but perhaps not long-enough? It certainly was delicious and follow-on bakes with this recipe turned out better (especially with the saved starter). I still believe that my biggest issue was making the dough far too wet and forget that the dough-ball is supposed to be somewhat dry and "ragged" when it first comes together. Hope yours turned out well, too!
I just finished eating my first loaf of this bread. By far the easiest loaf of bread i have ever made.
Thanks for keeping it simple
Two bread pans (4-1/2 x 8-1/2 or 5x9") with the top one inverted and clipped together with binder clips. 400 F oven, 35 to 40 minutes and take the top bread pan off and put it back in for 5 to 15 minutes to get the crust hard.
Beautiful loaf, quite mouthwatering especially hearing that lovely sound cutting into it :-P Lazy cook here Panasonic makes all my bread :)
I’ve trying your first recipe tonight. Do you have soda bread recipe?
I used to pre heat my oven and Dutch oven before baking like this. Then I saw America's Test Kitchen recommend placing the loaf in a cold oven and cold Dutch oven, to allow the bread more time to grow as everything warms up before the heat sets the crust. It works! And no more juggling a 400+ degree cast iron pot as I try to get the loaf in there. I found that I had to just add 10 or so minutes to the overall baking time for my oven.
Thanks. I've always done it the usual no-knead way but will give that a try.
Thanks for sharing this. I don't have a dutch oven, but I do have my mother's old casserole dish from the '70s that has a very nice glass lid. This method worked excellent and no worries about putting a cold dough inside of a super hot glass container and breaking it! I increased the baking time by 10 minutes with the cover on and it turned out lovely! (Note for inexperienced bakers: if you do this, make sure to butter or oil the inside of that glass casserole dish very well before putting your dough inside.)
Any chance of a chiabatta recipe with the biga? The family has sure loved this bread recipe
jtbilb1983 I think he made focaccia with the biga. Not the same,but similar?
youre right, no recipe is exact. thats the art of cooking. everything is a learning process too which is why people value hands on experience over book smarts
I could see on camera, this loaf had much better texture than the first one. Thanks so much for these videos, especially at this time when we’re all isolated!
This sounds complicated with too much information for beginners and I’m watching this in 2024 and did you get covid? I think everyone caught it at some point even with vaccines and my son in law passed away in 2021 from this dreadful pandemic! Be careful stay well 😊
I made it at night and then baked it in the afternoon when I had some spare time. My children told me it was the best bread they have ever had and I should start selling it. Lol!! Thank you for helping me ration my yeast!! I have a bread machine, but we’ll be doing this!
Can you also show how to treat it like a sourdough starter please?
Question for you: I’m planning on making bagels tonight with the last bit of dry yeast I have in my pantry. Obviously that requires kneading, but can i save a piece from that dough too and use it as a starter?
Yes
I'm also from Ontario and all the stores are out of yeast (I lost my old sourdough starter a week before the panic buying or would be using that). I had to pick up a bag of pizza dough to try and culture the yeast from it this way! Thanks for helping prepare us for such trying times!
The pizza dough idea is great! Let us know how it turns out, please 😁
@@applegal3058 It's been going great! Still the only yeast I've managed to get a hold of and it's still going strong! Baking bread in the morning. XD
Thank you for sharing this technique. I had never heard of this before. I can't wait to try this tomorrow.
I made a wild starter yeast from potato water. To make the bread i used your recipe here. It's rising now and I am so excited for the results!! Thank you Glen!
Why are some people so rude yes I make this bread and I do use some times diff flours way to go Glen keep chinny up
Thank you SO MUCH for this recipe. I tried saving a dough "walnut" from my last batch and had a partial fail. I use a 5 cup recipe, the yeast didn't die, but it didn't rise either. I'm pretty sure it didn't sit long enough to develop after taking it from the fridge. Do I need two "walnuts" because it's more flour?🍞Also, a UA-camr (bread with Steve, maybe), as a dutch oven alternative, used two heavy duty metal loaf pans, one flipped atop the other and secured the ends with binder clips (black metal office clips). He removed the top pan the last ten minutes to help brown the top. I haven't tried it, but it seemed to work for him. Thanks again!
I made the bread the other day and realized my dutch oven's knob was not heat safe to 450. So, I preheated my pizza stone and dropped the mutant dough blob on it. It worked. The bread tasted great though the crust texture could have been a little better.
Wonder if using the bottom half of the Dutch oven as the"lid" on the pizza stone would work? Good luck!
Thanks again for another great video.
4:47 Sounds like this would make an interesting video once the quarantine clears up.
How long is it safe to store the yeast starter in the fridge? I'd like to try this but it would take days to eat a loaf of bread like that. Great videos, thanks!
Same problem, as there's only two of us. Maybe I'll try to downsize the recipe. Another plus: I won't have to buy a Dutch oven. I do have a 4 qt. cast iron enameled brasier which should work just fine for a half recipe.
@@SteamPunk-xp2uv It should keep for a week in the fridge. If you are not ready to use it, you must feed it. Stir in 1/4 cup of flour. it will keep for 2 or 3 days longer.
How soon can you use the lavain? Also how long does it last before it's no good to use? How do you feed it, maintain it? How many generations of bread can be made this way?
Sorry for asking all these questions. I'm driving myself crazy trying to find the answers to my questions. 🤪
You can use the levain the next day.
We've kept in the fridge for up to 4 days and it was still good. Beyond that?
You don't 'feed it'; you use it all in the next loaf. After the next loaf is mixed / or kneaded, you take off a piece and treat it the same.
The flavour will morph over time, and eventually it will be unusable - but this depends on way to many factors for me to guess on your situation. But I know bakeries who have been doing this for years.
@@GlenAndFriendsCooking thank you! I can finally go to sleep and stop frantically searching the internet for answers! :) I made the bread and saved some of the dough for the next loaf! Bread was great except for the crust that came out hard. Probably to do with my own situation more than the recipe. I have a clay baker. Also want to try a loaf in a loaf pan at some point. Experiment a bit. Thank you for your guidance. :)
I've been wondering about this very process!! Thanks for the video!
Oh, YUM! It looks delicious! Unfortunately, my son's family (with whom I now live) do not like anything except ordinary grocery store white bread. And I don't eat enough bread to justify it. I save the recipes and wait for a time when... I do have dreams of eating that bread warm with real butter!
Share with neighbors? Obviously not now but, in the future. You can also freeze bread.
I have the experience to know this bread makes the BEST garlic cheese toast! With a little marinara for dipping, I’m a happy camper;)
Nice! I’ve been sharing my basic bread baking skills with my friends on FB live. My neighbours and coworkers love my home baked bread My videos are so basic filmed on an old I pad and I just stumble over my words.
Another awesome video.
But but I live in the US, Pennsylvania, and I faithfully use the scale most of the time when cooking & baking.
Additionally, this 'dough nugget' you save for the levain. Can it be frozen for later?
Coming in super late: two loaf pans, clipped together with binder clips, will work in lieu of a Dutch oven AND give you a good shape for sandwiches.
I forgot to save a piece when I made this bread a few days ago, but I will remember the next time I make it. This bread was delicious, mine didn't get as crusty as I would've liked because I only had a stainless stock pot, but the taste was so much more complex than a normal white bread. I really like this way of bread making. It's great for (in the future) having people over, because you can make the dough the night before, then cook it right before they arrive. Excellent recipe, and thanks again for the content!
Regarding the cooking vessel.
My most consistent best ever no knead bread has been cooked in a Tagine. Which is designed for steaming. So the bread gets steamed properly, so it can crust up when the lid comes off for its second browning cook.
However I broke the lid of the Tagine and have had difficulty finding a replacement.
So I’m currently using lidded ceramic casserole dishes and Pyrex casseroles. It seems you just need a neatly lidded vessel that can take the highest oven setting. My bread is still crusty and chewy and delicious.
On my 3rd generation levain from original walnut-size saved yeast ... each time, when I add flour/water to make next loaf, I use less and less water. Current mixture required 1/2 cup water instead of 3/4. Is this normal?
I've started building yoghurt in a similar way. It's only good for about 6 reuses before the cultures begin to mutate:
www.lifehacker.com.au/2013/04/how-to-make-your-own-yoghurt/
I have grown many sourdoughs over the years started from commercial yeasts where the build up of wild yeasts and bacteria and potential mutations is not an issue.
Re weighing: I have made bread of all types for about 25 for about years and always use a cup to measure. Scoop flour, don't pack it down and then level top with a palette knife. Metric cup = 250ml and a US cup = 235ml (approx)
You know what? I'm Canadian, and I measure by volume. I'm all for Metric, but this 'ingredients by weight for home baking' fad is for the birds. What's the point? When it comes to bread, I don't even measure-it's not rocket surgery, and I don't need a perfectly predictable result every time (do not, however, apply strong artistic license to most other baking). Why make baking more intimidating and less accessible? We have enough of a cooking skills crisis today as it is.
I’m in the US and yes I use a scale when I’m my baking 😂
It may be that I’m anal-retentive, or maybe it’s just that I’m new-ish to baking, but I weigh everything out. I think more and more Americans are like me, preferring weight, because we like precision. For me, being precise with the basics allows me to play around more with flavors and things I toss in at the last minute. Btw, Glen, I love your sensibility, being so relaxed in the kitchen. For uptight bakers like me, it’s delightful.
@Glen And Friends Cooking Where did you get your floppy (silicon?) bowl cover. I want one just like it.
Can you try to make a carrot cake with cream and compare it with industrial ones (I think that's how you call it, in spanish you name it, "Queque" or "Bizcocho" in case if you want to search an image. It's not the same like a chocolate cake. I just wonder why you guys in america call "cake" to a lot of specific things haha)
Btw I recently discovered your channel by your coca cola video and I've been watching it a lot. You give a great lineal type of video, no music. I love the history behind some recipes too and the part when you give your opinion!
Greetings from Chile!
PD: I hope you can try to make some foreign recipes too. You shouldn't be scared to not making them the same.
I use a similar recipe and have used a regular loaf pan or baking sheet with a small iron skillet filled with boiling water. It keeps the oven filled with steam.
I’m going to use my last pack of yeast and start a starter on Wednesday.
Thanks for the lesson.
I tried your first no knead bread recipe, precise measurements using all purpose flour, but my dough doesnt look as bubbly as yours after it sits 8 hours, what am I doing wrong :(
help please, using same yeast as you are, (lol, I think know where you got the recipe, nicely done).
my dough basically looks a little tough and rough but not nice and bubbley like yours, I wanted to knead more but refrained and did exactly what you did with mixing with spoon, after letting sit I folded 6-12 times,
the bread ended up hard as tak and very rubbery chewy inside,
I know Im doing something wrong, please help, thanks in advance,
love your videos and now a subscriber :0)
came for the orange drink and got hooked.
It's clear you're not getting a good rise, which means the issue is either your rising process or your yeast.
Let it rise longer or rise it in a warmer place (or both). Make sure it doesn't dry out during this process.
If none of those things work, test your yeast by proofing it ahead of time
If you don't have a dutch oven or other container do the following: put a kettle of water on to boil. Put a pizza stone/terracotta tile in the oven (UNglazed so you don't poison yourself). Get an oven safe dish or bread pan. Heat up the stone and dish to 450 just like Glenn does. Put the bread down on the stone/tile AND pour boiling water into the heated dish. This will turn your whole oven into a steamy environment and have the same effect as the dutch oven. NOTE: you have to boil the water. If you put cold water in it will not steam in time to make the bread crusty.
Just got to this recipe. Thank you Glen. Will be a frequent use during pandemic winter.
thank you for always defending the usage of cups/volume as measurement for baking.
U r right ... I do have a scale but rarely use it ... I do live in the US ...but I just measure ...things turn out fine any way
Clay pot for gardening could work.
Thank you, Glen! Keep up the great videos! I'm sorry you've caught so much flack from the weighers, but as I'm sure you've heard: "No good deed goes unpunished."
Hi Glen. I have dutch oven by greenpan which is cast aluminum based with non-stick coating. Manufacturer says not to heat empty so is it OK if I lightly coat it with olive oil for the pre-set?
I made the first recipe. But as I am a peasant I don't have any closed metal pot that goes in the oven. I just baked it in a ceramic dish whit a bowl of water in the oven. The bread I got is good enough but is quite flat and dense. My dough was not firm enough and took the form of the dish. I'll try again tonight for tomorrow with a better dough, in a smaller oven and in a bigger dish with some kind of lid.
Anyway, thanks you Glen for all this useful knowledge ! :)
I baked this and its so easy and amazing! Thank you Glen for this recipe!
How long can the saved dough/starter sit in the fridge without being used? I'm baking for 1 and it can be a week or 2 between bread needs. But maybe with fresh bread it could change...
I've tried this several times. I have an uncoated cast iron Dutch oven. I guess that's okay to use? It would be great if I could get it to stop smoking and setting to smoke alarm off
A question. When you remove the little ball of dough to make more bread can this process be repeated and if so for roughly how long/how many times?
Thank You! I have been making no knead bread for a few years, and was wondering what to do if I ran out of yeast. This is just what I was looking for..
I prefer to use a cast iron skillet / combi cooker, you can drop the dough from a lower height, which will help if you want to keep a certain shape and they're reasonably cheap from amazon
I’ve used glass dishes with aluminum over top to make this kind of bread and it always turns out great.
and it doesn't break?
AndDiracisHisProphet nope. I have large anchor hocking glass bowls that are oven safe and I bring them up to temp in the oven then drop the dough in that’s room temp and cover with aluminum and they turn out great.
@@brttnyleo Thank you! Glass is all i have and i already made the dough
Bread pan with aluminum foil will trap the steam.
If you can find a ceramic bread pan... you want it.
I make bread in the Crock-Pot and then I broil the top because it doesn't get brown although the bottom does. This is my way of slow baking in the oven. Actually a dutch oven which my grandmother used.
We have scales that measure in grams now, lol.
The bread looks delicious. I bet the kitchen smells amazing
Lol, totally true. We don't use scales, we use measuring cups and spoons. We still get bread. :)
i took the walnut sized piece and added 1 cup flour and water. how long can i leave this before using? i dont make bread everyday
The best yeast to use for normal bread...yeast that fermented mead. I'm fermenting the molasses I have as an alcoholic drink to try to remediate any lead in it. Using the same yeast again in a second batch. Not going to use that yeast from the molasses ferments for anything but liquid ferments, as I hope the yeast that settled out has some of the lead. Not buying anymore molasses unless it's organic and tested for lead with 0ppm.
If you don't have a large pot or dutch oven, you can use a regular bread pan and leave a casserole dish or pie pan in the oven with water. The water will boil and steam up the oven while it preheats. Just make sure you get the bread in the oven quick so you don't lose all the steam.
Could you keep the dough in the fridge until 12ish hpurs before you want it? Or would it be ready after a few fridged days?