Everyone Can Make It! Easy Delicious Bread At Home скачать в хорошем качестве

Everyone Can Make It! Easy Delicious Bread At Home

Overnight bread with just ½ teaspoon of yeast, no sourdough starter needed, just time and a fridge. In this video, I show you how I make two small loaves with a crispy crust and soft, tasty crumb, proofed on a baking cloth (couche). This recipe is slow-fermented for better flavor, but still simple enough for everyday baking. RECIPE: OVERNIGHT BREAD (1/2 tsp YEAST) Yield: 2 small loaves Overnight Starter (Day 1 - evening) 100 g all-purpose flour (3/4 cup) 100 g lukewarm water (3/4 cup) 1/8 tsp instant or active dry yeast ( small pinch ) Make the starter: Mix flour, water, and yeast until smooth. Cover and leave at room temperature 8-12 hours, until puffy and slightly domed. Dough (Day 2 - morning) All of the starter 170 g lukewarm water (3/4 cup) 326 g all-purpose flour (2 3/4 cups) 8 g table salt (1 1/4 tsp) 1/2 tsp instant or active dry yeast Mix the dough: Add starter and water to a large bowl and stir to loosen. Add flour, salt, and yeast. Mix until no dry flour remains. Knead 5–8 minutes by hand (or 4–5 minutes in a mixer) until smooth. Short rest: Place the dough in a lightly oiled bowl, cover, and rest at room temperature 20–30 minutes. It should puff a little, but not double. If it rises too much, gently press out some air, cover again. Cold bulk ferment (fridge): Move the covered bowl to the fridge for 10-16 hours (overnight). The dough will rise slowly and develop flavour. Shaping & Proofing (Day 3) Take the dough out of the fridge and let it warm up 30–45 minutes. Turn the dough onto a lightly floured surface and divide into 2 equal pieces. Pre-shape each piece into a loose ball, then shape it into a small oval. Lightly flour a baking cloth (couche). Place the loaves seam-side down, with folds of cloth between them so they don’t touch. Cover and proof 40–60 minutes, until puffy. A gentle finger press should spring back slowly. Baking Preheat oven to 230°C / 445°F for at least 30 minutes with a hot tray or stone inside. Transfer the loaves onto baking paper, score each loaf with 1-2 cuts. Bake 20-25 minutes, until deep golden with a crisp crust. Cool on a rack at least 30 minutes before cutting. Tools I Use in This Video: (affiliate links — THANK YOU for supporting the channel) • Tea Infuser for flour dusting: https://amzn.to/3Xsmwoz • Plastic Dough Scraper: https://amzn.to/4rzoMIh • Bread Cloth / Couche: https://amzn.to/4ou05tW • Cast Iron for steam baking: https://amzn.to/44LAWUz • Baking Steel: https://amzn.to/3Xw67iL Shop all my recommendations on my Amazon Storefront: https://www.amazon.com/shop/doughwith... #baking #breadrecipe #ad