How to Make Overnight No Knead Bread | 24 Hours Yeast Fermented Dough скачать в хорошем качестве

How to Make Overnight No Knead Bread | 24 Hours Yeast Fermented Dough

#bread #homemade #breadrecipe #homemadebread #nokneadbread This video shows an easy way how to make a delicious wheat bread using the no knead method and a long fermentation at room temperature. 00:00 Introduction 00:30 Step 1 Dough 01:16 Step 2 Stretch and Fold 04:05 Step 3 Shape 07:26 Step 4 Bake Instructions: Step 1: Dough 770g wheat flour 1050 / Ruchmehl or 460g bread flour and 310 whole wheat flour 590ml water 20°C or 68°F 16g salt 0.25 fresh yeast or 0.08g instant yeast Put all ingredients in a large bowl. Mix by hand until well combined. You will see no gluten structure development at this point. Step 2: Stretch and Fold Perform three stretch and folds during the next 24 hours according to the schedule below. However, this recipe is quite flexible so you can adjust it to your needs. After mixing, let the dough rest for 2 hours at room temperature before performing the 1st stretch and fold. Let the dough rest for 5 hours at room temperature and perform the 2nd stretch and fold after a total resting time of 7 hours. Let the dough rest for 10 hours at room temperature and perform the 3rd stretch and fold after a total resting time of 17 hours. Let the dough rest for about last 7 hours at room temperature after the 3rd stretch and fold. Step 3: Shape After 24 hours resting, shape the dough and put it in a proofing basket. Cover the dough and let it rest for about 70 min at room temperature. Score the dough before baking. Step 4: Bake Preheat your oven in time for 45 min at 250°C or 480°F Put the dough carefully in the oven. Bake for 10 min at 250°C or 480°F with steam. Release the steam after 10 min and continue baking at 210°C or 410°F for about 40 min. Enjoy your bread after a total baking time of 50 min.