Easy No knead bread | NO Dutch oven
EASY NO-KNEAD/ NO DUTCH OVEN BREAD..
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#nokneadbread #sueran #breadrecipe
One of the easiest bread recipes you can have.. No need of kneading, just a longer time of proofing..
You get a beautiful crust with a super soft inside that you would love..
Try it out and share your thoughts in the comment section below. Tag me your food pictures on FACEBOOK @SUERAN & INSTAGRAM @SUERANSL
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INGREDIENTS:
-425g (3 1/2cup) All purpose flour (you can use any variety of flour, best would be bread flour)
-295ml/g (1 1/4 cup) Warm water (Water should hot to the touch, should be with in 105-115)
-1/2 tsp Yeast (dry)
-1 tsp salt
Cake pan, using a 9 inch pan
Parchment paper, make sure to flour the parchment paper thoroughly to avoid sticking to bread
Bake:
Bake in 450F/230C degrees for 30-35 minutes (as each oven temperature will change slightly)
It is CRUCIAL to bake THIS bread with a water pan in the lower rack to provide moisture for baking, to obtain a golden crusty top.
Bake till the top is golden brown and when you tap on the bread it should sound hollow also the internal temperature should read 190-200F
🛑🛑PLEASE READ BEFORE YOU MAKE IT TO GET AN IDEA🛑🛑
-I am using all purpose flour but you can use bread flour, wheat flour etc.,
-Water amount will slightly change according to temperature, texture & flour type
-You can add dry yeast directly to flour & mix it in, but i prefer adding yeast to water
-Keep yeast & salt separate, as salt will kill yeast if mixed directly
-Mix flour & water until there are not dry patches
-Cover well to avoid drying out the dough and leave on a counter top at room temperature for about 18 hours. You can also proof this for 3 -4 hours at the first proof but I prefer 18 hour proofing
-With out using your hand if you have a flexible scraper use that to transfer the dough and even to fold it.
-Stretch the dough and fold when you do the 4 folds
-Proof & Bake in a cake pan, which helps to hold the shape of the bread than keeping it on a baking sheet.
-Scoring the dough: it means cutting or slashing the dough with a sharp knife or a blade to create space to expand during baking. This also helps for an even bake, which helps not to crack the bread in the oven in unexpected places.
-Bake in 450F/230C oven, with a pan of water in the lower rack. Having a pan of water provide steam when baking that helps to build the lovely golden crust.
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