Artisan bread experiment
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- Опубліковано 4 вер 2024
- In this video, I'm taking my artisan bread recipe to the next level by trying to increase the size and texture of the bread. I'll be using the same simple ingredients as in my previous recipe: activated yeast, sugar, salt, vinegar, water, and flour.
I'll guide you through the process of making the dough, proofing it for a total of 2.5 hours, and baking it for 38 minutes in a Dutch oven. During the baking process, I'll show you how to get that perfect crusty exterior and soft, fluffy interior that we all love in artisan bread.
Whether you're a seasoned bread maker or a beginner, this recipe is easy to follow and produces delicious results. So, join me in this artisan bread experiment and let's see how big we can make this bread!
Don't forget to like, share, and subscribe for more tasty recipes and cooking tips. And if you try out this recipe, let me know in the comments how it turned out for you. Enjoy!
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Recipe:
2 tsp activated yeast
2 tsp sugar
1½ tsp salt
1 tsp vinegar
2 cups of water (108 F°)
4 cups of flour
Proof for 1 hour
Fold dough then proof for another 1.5 hours
Baked for 38 min
5 min without lid
Enjoy!
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My go-to recipe only uses a quarter of a tsp of yeast. But I have also found that not only does the vinegar make the bread rise better it also brings out extra flavour!
How much vinegar do you use? Thanks
Oh my God finally a recipe that I can try with a feeling complicating stress. Thank you so much. I will make it tomorrow and let you know how it comes. I thought I needed a whole bunch of different tools to make this but you made it easy. Thank you.
You're welcome 🙂
Just happened across this video. It looks delicious and easy so I'm going to try this w/e. So many internet recipes look so complicated
Let me know how it turns out!
Delish!!!
Thank you!
Looks good! You may want to try 00 flour instead using the same ingredients but by adding more salt and after adding the flour so it doesn’t come into direct contact with the yeast mixture. Also, after 1st bulk fermentation, you can try cold fermentation for better flavor. I would also highly recommend taking out your dough and folding it a few times on the board before your final proof and baking. This helps to release the gases and bind the gluten to the yeast, creating air pockets for fluffiness!
Thank you! appreciate the feedback back as well 🙂
Not mix 0:03 ing the salt with the yeast is a myth.
Cant wait to try this. Just made some yesterday (minus the vinegar) and i let it rest 2 1/2 hours(supposed to be 5 hours but i couldnt wait!) and straight in the oven. Yours is much more raised and looks like a better texture. Fingers crossed.
Thank you for this recipe, I made mine turn our really good and easy
Love your videos - your soothing voice increases my confidence to try this no knead bread...
Thanks!
Muchas gracias por compartir la receta 😊 ya hice el pan y quedó espectacular y delicioso. Gracias 🫂🙏🙏🙏
This is a must try.
Let me know how it turns out!
I've already made it twice, it is absolutely delicious but next time I will have to add erhaps an extra 1/2 cup of flower because the dough is very wet, so I will refine it as I go, thank you for the recipe.
It's a no-knead recipe. Just fold it over a bit with your dough scraper, pick it up with your fingertips and drop it into your baking vehicle. Bread pan, saucepan, whatever. I use an old 2l saucepan with the handles removed and a lid made of folded foil because I don't want to use the lid, it has a bakelite knob and I'm not sure about that and the heat of the oven.
Very nice, and so easy.
Thank you 🙂
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍👍
Thanks!
Excellent! Thank you.
looks delicious! I want to try this!
Thanks, let me know how it turns out!
I am making this tomorrow. Thank you
Great! Let me know how it turns out 🙂
Looks delicious,
Thanks!
If you really want to taste it well, do it the Maltese way and dip the whole slice in some olive oil and rub half a tomato on top, salt and pepper and yummmmmy!
Ohhh that sounds very nice 🤤
Looks delicious😋👍
Thank you!
The next time I will put some vinegar, in my recipe and see if it makes a difference, thanks for sharing
Thank you! Let me know how it turns out 🙂
I made this and it was awesome, except i didn't get a good crust - not crunchy at all, the inside was amazing. Thx
I loved your video.I’m going to try it like you. Thank you
Thank you!
Perfection!
Thank you!
wow 😯 I read the internet temperature should be 160-185
Are you looking at Celsius?
yumm
Do you have to use a 7 quart pan or is a smaller one okay? My largest one is 5.5 qt, will that work? Thank you!
5.5 qt will work just fine! Let me know how yours turns out 🙂
Hi. Could you please share your cutting board info? I would love to have one like yours. Thanks.
Hello! It's a TeakHaus Edge Grain Cutting Board w/Hand Grip Large. I got it at Costco but you can probably find it on Amazon as well. Good luck!
Thanks for this recipe-- mine didn't rise very much, I think largely because it deflated quite a bit in that last shaping round (by turning it out on the the board, even carefully, it seemed to deflate *almost* back to the size that it had been after the first proving; and because it gets transfer back into the parchment-layered bowl and only waits until the oven is preheated, it didn't get much of a chance to grow. Did I let the second rise go on too long? Should I have allowed it longer rise before transferring to the hot dutch oven?
Flavour and crust were both lovely, though!
Hmm it's hard to say. Usually 2 to 3 hours is sufficient time to rise. What kind of yeast are you using? You can try adding a little extra yeast to see if that helps. And make sure your water isn't boiling or that will kill the yeast. I'm glad the flavour and crust turned out well! It's all trial and error so use my video as a guide to add your own spin on it. 🙂
@@JustCookSomething Thanks so much, I'm thinkig you're right-- I will try a different yeast!
If you live in a colder climate use more yeast.
my oven was ready in like 10 minutes. I decided to give it 20 and it did seem to rise up a little more in that extra 10 minutes…
So...I did your previous bread recipe, this experiment recipe varies with quantiy, however I noticed you added vinegar...which was NOT in your original recipe...why?
Vinegar was part of the experiment!
Beer 🍺!!!!!!!!!!!!!!!!!!!!!!'🇵🇭🇵🇭🇵🇭
Cheers! 🍻
👍👌😅
Curious to try this, why the vinegar?
I added the vinegar to see if it would improve the texture and feel of the crumb structure. It also helped with the fluffy texture. At least that's what I noticed with the experiment. Let me know how yours turns out!
Brick
@reneemarielong6798
24 seconds ago (edited)
I developed my personal "go-to" recipe that my family likes best.
In large bowl: whisk 3 cups bread flour, 1 tsp fine sea salt, 1/8 tsp nutmeg, 1/8 tsp dry orange zest.
In two-cup measure: microwave 6 oz water & 6 oz milk to 110F, whisk in 1 tsp sugar & 1 pkt dry active yeast; covered for 5 mins.
Add wet to dry ingredients and combine until no dry flour remaining.
Add 2 Tblsps softened butter and incorporate well (I use my fingers!) until it no longer feels slick, but is consistently very moist. Just leave it as a rough lump, cover in warm place 1 hour.
Turn out onto lightly -floured surface, lightly flour the top of dough. Don't handle too much!
Lift, stretch and fold onto itself from all four side. Draw it together from all sides into a tuck on the top.
Flip it onto light flour, drag with hands or scraper, tucking it under while scooting it around to form a ball.
Back in bowl, covered in warm place 30 minutes. Meanwhile, preheat Dutch oven pot and cover at 450F.
Repeat the "turn-out, lift&fold, flip and scoot". Place on parchment in bowl, covered for 10 minutes. Score the top. Lift dough with parchment and carefully drop into hot Dutch. Cover and bake 450F 30 minutes.
So, you're a "kosherguy", eeh!...
😅 It's great for marinating meats. Especially brisket lol