Rustic Loaves – Freeform & Dutch Oven | Bread Basics скачать в хорошем качестве

Rustic Loaves – Freeform & Dutch Oven | Bread Basics

A simple dough turned into two rustic loaves: one freeform, one baked in a Dutch oven. A perfect introduction to crusty, artisan‑style bread. Part of the Bread Basics series. This episode of Bread Basics shows how one dough can become two different rustic loaves. We make a freeform loaf baked on a tray, and a Dutch oven loaf with a bold, crackly crust. Part of the Bread Basics series: All About Flour All About Yeast White Bread Rolls Sandwich Loaf (Lidded Tin) Rustic Loaves (Freeform & Dutch Oven) ◀------ USEFUL BREADMAKING LINKS------▶ Pyrex Glass Baking Tray: https://amzn.to/4klR06l Pyrex Rectangular Glass Roasting Dish: Bread Lame: https://amzn.to/4ad7Rod French Butter Crock (Butter Bell): https://amzn.to/4k2T7M5 PULLMAN Sandwich Loaf Tin: https://amzn.to/45GTTZ0 My Dough Proofing Box Video:    • The Easiest DIY Bread Proofing Box — Perfe...   Danish Dough Whisk: https://amzn.to/4s46nn7 Mason Cash Mixing Bowl: https://amzn.to/49a5phW Mason Cash Baking Stone: https://amzn.to/4qDWfQz Loaf Tin Liners: https://amzn.to/4qfwma6 Bread Improver: https://amzn.to/49nmKTb Fresh Yeast: https://amzn.to/4sxZQSa and https://amzn.to/44Z152r ◀------ RECIPE------▶ INGREDIENTS 500g Bread flour 400ml Cold water 7g Instant yeast 10g Salt BASIC METHOD Mix the flour, water, and yeast in a flat bowl to form a very sticky dough. Sprinkle in the salt and mix in well. Cover the bowl and leave for 1 hour. Using very wet fingers, stretch & fold the dough over onto itself, from the corners and sides to the centre to form a loose ball. Cover the bowl and leave for ½ hour. Repeat the stretch & fold twice more, covering and leaving for ½hour in between. Tip the dough out on to a well-floured surface and stretch the dough into a rectangle. Fold the dough over onto itself 3 times to form a log. Fold the log over end to middle to end again to form a ball. Stretch the ball over and fold it in on itself. Leave the dough to rise for 15 mins. Pre-heat the oven as hot as it will go. And yet again, fold the dough over onto itself 3 times to form a round log or whatever shape you fancy. Place the dough onto a dusted baking sheet and let it rest for 5 minutes. Sprinkle the dough with flour and make an angled slash down the top with a very sharp knife. Cook at 230°C for 30 minutes or until the crust is brown and the loaf sounds hollow when tapped. ◀------ MY AMAZON STORE ------▶ Pop into my Amazon Store and take a look at some of the things I use. All products are recommended by me, I don't promote rubbish! https://www.amazon.co.uk/shop/digwell... ◀-------- COFFEE & SEEDS ---------▶ If you fancy buying me a packet of seeds or a cup of coffee to help support the channel, then here is the link. https://www.PayPal.Me/digwellgreenfin.... All donations will go towards improving the channel. Thanks. ◀--------- AMAZON DISCLAIMER ---------▶ “Digwell Greenfingers” is a participant in the Amazon EU Associates Programme, an affiliate advertising programme designed to provide a means for sites to earn advertising fees (at no cost to yourself) by advertising and linking to http://Amazon.co.uk. ◀--------- VIDEO TAGS ---------▶ Rustic Loaves – Freeform & Dutch Oven | Bread Basics#BreadBasics #RusticLoaf #DutchOvenBread #FreeformLoaf #ArtisanBread #homebaking #BakingForBeginners