How to make "Convenient Bread" - YES, at your convenience
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- Опубліковано 9 чер 2024
- We are going to make an amazing loaf of bread, at our convenience. SO no matter how busy you are, you do not have to follow a strict timeline to make bread - you simply make the dough and then bake it at your convenience, sometime within 2 days - how's that for convenience :)
“Convenient Bread” Using Sour Dough Starter OR Instant, Active dry yeast.
Ingredients
• 450 g (14.1 oz) all-purpose White Flour (or high protein bread flour or Manitoba flour))
• 9 g (0.3 oz) (1 ½ TSP) fine salt
• 4 g (0.14 oz) (1 ½ TSP) Diastatic Malt Powder
• 400 g (14.1 oz) active sour dough starter
• 235 g (235 ml) (8.3 oz) luke-warm water (about 80 deg F)
Process
• Put all dry ingredients (flour, salt, malt) in a container or bowl, then add the sour dough starter and the water. Mix to incorporate and start to form a rough dough.
• Lift and squeeze the dough (pincer method) until it becomes smooth, about 2 - 3 minutes.
• Put a lid on your container (or with plastic wrap). Let stand at room temperature until doubled in volume (usually about 12 hours if house temp is around 68 - 70 degrees F, but could be 10 hrs. if its hotter or up to 14 hrs. if its cooler)
• Remove dough from container and do a “4-fold” (grab one end, lift it up and fold it on top - do the same with the other end and then the same with each side, lift and fold)
• Turn dough fold side down, and shape it into a semi-tight round shape (easy way is to cup your hands around the dough and pull it towards you on a dry surface)
• Prepare a banneton by dusting the entire inside with flour (preferably whole wheat flour) (be generous) and place the dough inside. Sprinkle a bit of flour on top of the dough, then place it in a plastic bag and put it into the refrigerator for at least 2 - 4 hours, and up to 48 hours.
• (NOTE: if you do not have a banneton, then generously sprinkle flour in a bowl, place dough inside bowl, then place it in a plastic bag and put into the refrigerator for at least 2 - 4 hours, and up to 48 hours.)
• When you are ready to bake your bread, put a Dutch Oven with a lid (or any casserole or oven container with a lid) in your main oven and preheat the oven with the empty Dutch oven at 475 degrees F for 30 minutes (can be longer if you want).
• Remove the hot Dutch Oven and take the dough straight from the fridge and place it into the hot Dutch Oven. Score the top of the dough with a bread lame (or scissors) about 7 mm or ¼ inch deep.
• Put lid back on the Dutch Oven and place it back into your main oven. Bake with lid on for 30 minutes at 475 degrees F.
• Remove lid and continue to cook at 475 degrees F., for 10 - 15 minutes, depending on your level of doneness/darkness. Remove bread - let cool 15 - 30 minutes minimum - enjoy.
NOTE: If you do not have 400 g of sour dough starter, then the alternative is to use 200 grams of all purpose flour + 200 Grams of warm water+ ¼ TSP active or instant yeast.
My Kitchen Gear
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Thank you! - Навчання та стиль
I started making my own bread two months ago. My first tries were humbling😭. But if you're consistent enough, you'll learn how to make it more effortless and delicious. I currently make my sourdough with raisins water. And i think the best trick for the busy people: you don't need to knead that much. As long as the ingredients are well mixed, the dough itself actually does all the work. I use a big Tupperware to do all the process. Now, making my fresh bread in minimal time and effort, it's such a joy for my life. Thank you for inspiring!
So happy to hear from you and thanks for sharing your feedback 👍👍👍
Thank you again for another awesome bread. There is nothing better than homemade bread.
Look absolutely delicious, thanks so much
Excellent, I'm making ur capacola again...thank you
Lovely, now I know how to bake the best bread with a minimum effort haha
I love this channel ❤
Great recipe!
Thank you so much you really helped me out with the diastatic and the vital wheat. Thank you so much appreciate your channel.
So glad you are enjoying our videos and thanks for the great feedback 👍👍😃
Don't have a dutch oven, can I use my deep, square CorningWare instead?
Yes you can and be sure to use the lid 😊😊
So you would use 650 grams of flour total and the additional water if you use yeast instead of sour dough starter
Correct 👍with yeast it would be a total of 650 grams of flour and 435 grams of water👍👍details and process is located in the description below🙂
Can it’s first rise be more than 12 hours? I have a crazy schedule
If it's in a cooler area in your house, then yes you can - I hope you can make it work out with your schedule as it's worth it 😊 Try starting it the night before then wake up 5 minutes earlier and finish it off and put in the refrigerator for later when convenient 👍👍
My sourdough has lost all of its strength recently. All of a sudden my bread is super soft and unable to keep its shape while baking. What would you recommend? Would DMP help with that, and is it always 1% by baker's maths?
I would suggest feeding it a 50/50 mix of all purpose white flour and whole wheat flour to stimulate it a bit and yes, you can add a bit of DMP (1 % bakers math is good) Keep it at room temp the 24 hours later, discard some and re-feed same as above. From there you should be good to go 👍👍
What is DMP? Novice here
@@SheWolf1968Diastatic Malt Powder. It seems to make a difference as the dough I currently have in the fridge to bake in the morning feels stronger than over the last few weeks.
@@CookingwiththeCoias I can confirm the DMP made a world of difference. I just pulled two loaves out the oven, and the oven spring I achieved made me positively weak at the knees!
Can i substitute malt balls for the diastatic malt? 😂
LOL....I would advise against that , 😂
Hello from Massachusetts. You are my favorite bread master. I'm older and really would like your advice on buying bread machine, not to big, easy to operated. I use your advice and bought great quality olive oil, not bitter, but have a great aromatic futures. Please help me. Thank you.
Great to hear from you in Massachusetts 👍 As for a bread machine, I personally am not a fan....I prefer using a Dutch oven for making bread 😊