I enjoy food for its taste, for the experience that goes with it, for its social side, for its artistic side, and for the power it has to create memories.
My goal for this channel is that you start cooking too, enjoying it and having great result. I've been cooking and baking since I was 8, and in this time I gathered a lot of tricks that will make your cooking experience easier too.
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Oh my goodness... This is some of the best bread I ever had, and The video was so easy to follow, Thank you for putting this togrther!
Absolutely beautiful
I've been making bread for 60 years and I find a touch more flour makes for a bread that holds together better for toast and honey
Sorry but stretching and folding is just another way of kneading
Thank you for this "how to". Never fermented overnight before. What a game changer! Baking bread is now so easy and time efficient. At last a use for my large Dutch Oven.
Thank you for this video, at the beginning that looks like more then 3/4 cup) or 100 g of flour for your over night starter. Please correct me if I’m wrong.
Unless my scale was defective, it should be 100g that I measured. But even if not, it will not make a big difference. I sometimes use a stiffer preferment. To be honest, in my weekly bread I mostly just measure the total flour on the second day and the salt. I guide myself on the texture of the dough to know how much water I need. Because all flours are not made equal and might absorb more or less flour than that from the recipe. I can only recommend for the beginners to start with a stiffer dough, it will be easier to handle. And after successfully baking a fee breads, one can start experimenting with a more hydrated dough.
@@InForTheFood ; my family loved this bread ! I thank you very much😀. I’m making another loaf this morning!
@@jamesgifford5240 very happy to hear that! My husband tells me I ruined him for store bought breads. He cannot enjoy them anymore. :)) And as a bonus, a sourdough is easier to digest, magical to make, and a great way to show your love withe the ones you share it with.
Hi , do you keep the dough in fridge over night ?❤
I had it outside because my kitchen was cold. But yours probably is not that cold, so better stick it in the fridge overnight.
@@InForTheFood thanks for responding quickly 😍💜my kitchen is cold too , I’ll definitely make this bread , thanks again for sharing this recipe 🥰
@@user-xs9lp1kt9f experiment with both, having it outside and in the fridge and see which one is better for you. Every kitchen is different.
Question can I use a cast iron that does not have a lid
You could, but you would need to provide steam. The purpose of the lid is to allow the dough to rise initially, before it gets a crust. Since the lid is so heavy, it traps the moisture of the bread inside for the first hour. Then, we take it off, to allow the crust to brown and develop flavour. You can try to put some boiling water ( right after you get the bread in the oven) in a preheated tray that is underneath or beside your cast iron. Also, use a spray bottle to get some steam on the sides of the oven and quickly close the door. The, after 30 min, remove the tray or pot of water. And be careful with that.
700 g all purpose flour; 1/4 tsp dry yeast ~24º C - (1/2 tsp for cold temperature, ~ 16-17º C ); 20 g salt; 455 g filtered room temperature water;
Cool spoon
People, it is time to subscribe ! The best, well explained 🍞 making recipes. Thank you!
Thank you, Emma!
Where did you keep it over the night? On the counter? Or fridge?
On the counter, since my kitchen was very cold. But you can pop it in the fridge if yours is warm.
Nice instructions how to make sourdough bread but when you left overnight the dough where do you put it to rest inside the refrigerator or just in kitchen counter.
I left it on the counter since it was very cold in my kitchen. You might want to put it in the fridge.
How long can this rest for? Is there a specific amount of time it should sit over night? And does I stay on the counter or in the fridge?
I left it overnight on the counter because my kitchen was cold. You can put it in the fridge too. It has to double in size. The longer fermentation creates more flavor
Ok thank you. So it can sit on the counter for longer than 10-11 hours?
@@lindsaycurle depends on the temperature where you hace it. Better stick it in the fridge if you want to have fermenting it for a long time
Any dutch oven bread can be overnight rise. It's very forgiving. All recipes are pretty much the same
Mmmmmmmmmmmmmmmmmmmmm ❤
Hi I have two questions. After the 2nd stretch did u put it in the fridge? And 2nd q. Did u proof the dough again after putting it in the cloth bowl. And for how long?
Hi Karima, I did not put it in the fridge because my kitchen was very cold. But you could. And I did proof it in the basket, the time depends on your ambient temperature, maybe a 40-60 min proof. What you have to look for, is that if you gently poke the dough, it should spring back slowly. If it springs back fast, leave it some more time to proof
won't the salt destroy the yeast when they get in contact at the early stage?
No, only if you leave it for longer without the flour buffer
Do u refrigerate the dough till the next morning
I didn’t because my kitchen was very cold. But if you have a normal temperature in yours, refrigerate it.
No Salt, No Sugar??,
there is salt. 20g. no sugar though
what is commercial yeast?.. please explain
Active dry yeast, or fresh yeast, or instant yeast. I just wanted to differentiate between yeast you can buy and wild yeast you can “harvest”, as in sourdough
I just finished watching your video, and I want to commend you for using a silicone lid cover for your bread dough. So many presenters, and presumably cooks, use cling film. Can you imagine how those millions of uses contribute to our landfills? Thank you for your planet friendly presentation.
Yeah, I have a cling wrap roll since many years ago. I cannot bring myself to throw it(that would be a waste) and also not to use it… But there are still things I still need to improve and find solution to. Like for example the baking paper. I could choose to just sprinkle some flour in the Dutch oven, but that is not so beginner friendly, viewers might be scared to just flip the bread into it ad score it right there. I do reuse the same baking paper until it is very brittle. I thought about the teflon sheets, but they also have chemicals in them. I am sure there is a simple solution, I just haven‘t found it yet. Thank you for your comment, James!
I have your same dilemma with baking paper. I use it (and reuse it) only when no other solution is apparent to me. Like you, I hope to continue learning and improving my baking game. You are a person of rare sensitivity indeed. I surely do appreciate that. @@InForTheFood
Excelente vídeo, well explained, beautiful bread, thank you
This is made way more complicated then it needs to be. There is no need for the twice stretching in the evening, nor bothering with the baschet etc.
Beautiful!
Brava, Thank You.
20 grams of salt in 700 gram of flour seems a bit much. The international standard of 2% is already for many to much. In this case 12 grams would be much more healty. . . sorry for the comment.
It’s ok, everybody has different tastes and nutritional needs. My salt was a pink Himalayan salt, and it does not salt too much. But you can add less, or even omit, if your diet does not allow salt
@@InForTheFoodThanks for your quick answer... that's charactre . . In Europe the % of salt in bread is going down the last 20 years. As a semi professional baker I use not more than 1,75% and nobody complains. ;-) Keep on going with your nice videos.
@@willemdederde6669 I did not know about that statistic. But who knows what is healthy anymore. They used to say eggs are bad for your health, and now it turns out they are not. But I do know that I sweat more than other people, and the body needs the minerals from the salt that you use while sweating. So I tend to eat saltier than the average. And I also just learned to listen to my taste buds, they will tell me if something is too salty. I also eat a lot of veggies and greens, and those have potassium, that needs to be balanced with the sodium. That’s what I heard. Anyway, salt amounts is vastly different in any household. My intention is to show people cooking is not hard, and one can adapt the recipes to their taste and limitations and still enjoy delicious food
Should I leave the dough overnight in the fridge or at room temperature?
Better in the fridge. I left it outside, but my kitchen was quite cold
Thanks for making the video! Is the bread left out on the counter over night or is it put in the fridge?
On the counter, since my kitchen was cold. But you can put it in the fridge.
“Commercial” yeast is just yeast. No different than any baking yeast fresh or dried
There is also a variety of wild yeast, like the ones you find in sourdough starter
Does anyone know if the bread dough was stored overnight in the refrigerator or on the counter?
It was on the counter since my kitchen was cold in the winter, but if your kitchen is warm, use de fridge for proofing
I forgot to add the salt early on so I added it after the Doug had absorbed the water is that ok?
It is ok as long as the salt gets absorbed and is uniformly spread.
Does the recipe calls for active or instant dry yeast?
I used instant dry yeast. If you only have dry yeast, just activate it first in a bit of lukewarm water. 15 min or so
I’m out here wondering how does this video and this channel not have so much publicity it’s great how you explain every question and help everyone begin the process of making this amazing bread! Mine is still rising atm waiting in the Benetton patiently lol thank you so much for this recipe I hope it turns out as good as yours! ❤❤❤
Hi Gabriella, thanks for your kind words. I also hope your bread turns out great. If not, keep trying. Not all my breads turn out great, sometimes I am not in the groove, and I don’t really follow recipes, so mishaps happen. I like to much to improvise and just go with my gut feeling and improvise. But I force myself to write the recipes down sometime, to share with you girls and guys, and to be able to answer my friends asking: do you have a recipe for this? Ha ha, the answer is usually a “well, I eyeballed it…” But it is a lot of years of experience in cooking and baking that makes it easy for me to improvise and experiment. I would love for more people to use a freestyle approach to cooking, it is such a freeing and not boring way of cooking.
@@InForTheFood oh yeah it's so hard to be able to work with the temperature of the room with the water in the dough, different kinds of flour as well. I've tried before and my bread wasn't that great it was consumable but I just have t tried since then. I love baking and your recipe really inspired me to make it. I will try to experiment as you suggested and try to nail the recipe then I will definitely try your other bread recipe. I hope someday I can get to the point where I can eyeball everything like a magician and get amazing results, after a few years maybe 😂. Thanks for replying and helping everyone. Your voice is very calming and I wish you the best of luck with your channel. And I wish the best of luck to all the new bakers who are just getting into the art of baking your own loaf of bread. 🤗🤗🤗
@@gabriella7025 🤗🤗 When I start filming again I might consider making a longer video with more details about the bread making process, for whoever is interested. I try to cut a lot, or speed up, because in Today’s era, nobody wants to spare time for anything. But making good bread is not to be rushed, to be honest. Whenever I bake bread in a hurry, it just turns out mediocre. The important part is not to despair and notice and learn from the mistakes. A not so nice bread can always be turned into croutons for example…I have to show a recipe for that as well…
@@InForTheFood you're very right I didn't rush anything wirh your recipe and my bread needs 15 more minutes to bake, it looks exactly like yours I'm sooo happy I can't thank you enough! I wish I could send a picture. I'm very grateful for making this bread. I'm so so happy thank youuu. As there are many who don't like go spend time on anything. There are a few like me who would love to see you show us new recipes when you're ready to film. I am very interested in seeing a longer recipe. Do what makes you happy. Croutons recipe would be very nice as well. I make red lentil creme soup and I always struggle with the croutons. Not only croutons I'm sure you have managed to fix your not so great loafs into something delicious. Whatever you make we would love to see it! Thank you once more I don't know how I'm gonna cut into this beautiful loaf I love it! It's so rewarding seeing your patience and hard work pay off thank you thank you Thank yoyy❤️❤️
Love the whisk. Have a link?
I don’t remember what brand this is. Just search “danish wisk” on the internet. A lot of them could work. Look into reviews, see what people say if they are sturdy or not. I love it too. Makes the whole process less messy.
I have experimented with a number of no-knead Dutch over bread recipes. They are all good and I even made changes to them and still all were great. But this one--overnight to develop flavor--is far and away the best. First time I made it I thought the salt amount was a mistake and used less salt. THAT was a mistake. I now follow this recipe as the only one I use. And I do use 20 grams of salt.
Thank you, Phillip!
Lovely looking bread, great video, you know how to bake!
Thank you!
Thank you for this, i habe just tried it and the loaf has turned out beautifully. The only thing i will say is that it tastes rather too salty for my liking but the texture is wonderful.
Yeah, just reduce the salt. I use a non refined salt and it does not salt as much as table salt.
@@InForTheFood Same here, I used pink Himalayan salt and still found it too salty, but the loaf turned out so well! I’ll just use less next time.
@@annaparry4045 ah, ok. Then yes, just reduce the salt. I do usually prefer foods on the salty side. It is just a matter of preference. It will not influence the bread.
@@InForTheFood Thank you.
A 1/4 tsp teast for 700g flour?! Impossible.
Actually it's not. Because it has enough time to ferment and help the dough rise. 😊
No instruction or writing we can not guess
Incredible. I will definitely try it. When you rest the dough until the next day, do you place it in the fridge or on the kitchen bench? Thanks for sharing
It was on the kitchen counter, but it was winter and it was cold. Better stick it in the fridge
You are amazing thank you very much from Australia 😊!!!!!!!!!
Nice video! I make this and the sourdough version all the time. Try substituting beer for some of the water. Great taste!
That sounds awesome, is it better light or dark beer?
Thank you very much
No knead 🤔
That looks good, this is one I will try.
very nice video. my "no knead" loafs have been very dense. I am wondering if the folding lightens up the crumb...? Also great to see tips to work in my cold winter kitchen🥶
This one is also a bit dense. If you want it with an open crumb, I would go with sourdough. I did not experiment a lot with the baker’s yeast version, because Sourdough is much more tastier and healthier. But maybe using just a bit of yeast and giving it more attention might work. What works for me with sourdough, is making more stretches and folds, and always taking care not to deflate the dough. So it will not be such a hands off recipe like this one. From what I understand, the first bubbles while fermenting are more uneven. If you deflate the dough and then let it build up again the bubbles, they will be smaller and more uniform. You would want that for a brioche dough for example, or cinnamon buns. And for fluffier results you have to build a good gluten structure, either by kneading a lot in the beginning, or with repeated gentle stretch and folds throughout a long fermentation. Also, hydration is important. More hydration means the dough has more “give” to rise. But it also means it is harder to work with. Keep trying and varying just one factor, so that you know what improves. My first bread was very flat, it looked like an UFO. But still tasted better than any bought one. So it motivated me to keep trying!
Loved watching your video when doing a overnight proving is that on the kitchen counter at room temperature or in the refrigerator overnight? When placed in the Benetton, how long do you prove it before it goes into hot Dutch oven?. Thanks 🙏🏻♥️🌹
I left it on the kitchen counter because mu kitchen is quite cold in winter. You can put it in the fridge. And in the basket I leave it for an hour maybe, again, depending on the temperature in the kitchen. It might take longer. The test is to poke it gently and the dough needs to recover very slowly to it’s original. If it comes back very quick, it needs to stay some more, if it does not come back, it is overproofed. But in eather case you can still bake it and have a delicious bread. In time you will discover the sweet spot.
I have one simple and really important question. 4:29 Do you leave that dough in your cold kitchen or did you use the fridge overnight?
I left it in my cold kitchen. But really cold, in winter. In a normal house temperature I would stick it in the fridge. In summer too.
This video is very clear and to the point. That is one gorgeous loaf. Thank you for sharing the wisdom ❤️💛💚