Bread Recipes

5-Ingredient Artisanal Bread Recipe for Beginners

Get step-by-step instructions on making my simple no-knead whole wheat artisanal bread recipe, for crusty, aromatic bread at home: http://bit.ly/WholeWheatBreadRecipe

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Recipe: http://bit.ly/WholeWheatBreadRecipe

#bread #artisan #breadmaking #noknead

Original of the video here

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Video Transcription

Hi Bold Bakers, I’m a huge fan of no-knead
doughs.No knead doughs are doughs that you do not
need a mixer to make them and you just mixthem up by hand and let them ferment overnight.They’re really simple to make, almost like
a sourdough in their characteristics.Now I’ve had a huge demand for showing you
how to make a whole wheat no knead dough soI’m excited to share that recipe with you
today, I also what you to stay tuned untilthe end of the video where I’m gonna show
you even more no knead recipes, but rightnow we’re gonna get stuck into our dough.First things first start out in a nice big
bowl, we want it to be big because we’regonna ferment our dough in this overnight
and it needs room to grow, so a nice big bowlis what you need.Into this I’m gonna add in some all purpose
white flour, and then our wheat flour.Now whole grains are really good for us, full
of nutrients, fiber all that good stuff, howeverI never use 100% whole wheat flour, I always
cut it with some white flour.If you use 100% whole wheat flour your bread
will be really heavy.So If you do a good mix of maybe 2/3s white
1/3 whole wheat, you’ll have a lovely lightfluffy bread.Now the next ingredient is really important,
yeast.I use instant dried yeast that you can add
directly into your dry ingredients.You can also use an active dried yeast but
that has to be activated in water.I like to use instant because it’s just
kind of easier.So I’m gonna add that into one side of the
bowl, and I’m going to add a little bitof salt on the other side.And then I just want to give these ingredients
a quick mix together.Lovely so these are our dry ingredients, that’s
all you need, so I’m gonna set it over tothe side and we’re going to mix together
our wet ingredients.Into this separate jug I’m going to add
in some water.I like to use room temperature, kind of blood
temperature water, so it’s not too cold.Yeast loves a little bit of warm water.And then we’re going to add in our sugar
which is honey in this case.Yeast also needs honey to grow and to thrive
so we through that in there.Then just give those a mix together, so the
honey’s all in there.Then we’re gonna take this and add around
2/3s of it into our dough.Now you don’t add all of your liquid and
I’m gonna tell you why, I’m gonna takea spatula and start mixing it together.So the reason I don’t add all of my water
at once and I do this with all of my breaddoughs, it’s because sometimes you don’t
need all of the water or you need a littlebit more, So what you do is pour the majority
of it in, give your bread a mix, see thenif you need the extra water, then add it in,
the thing about it is once it’s in thereyou can’t take it out and we don’t want
a soggy dough.What we’re looking for is our dough to form
a ball and clean the bowl.To hydrate all of the flour but you don’t
want a soggy dough because soggy dough canbe quite difficult to work with.I’m gonna keep on mixing until we form our
dough.Now you might need even more water than what’s
mentioned in the recipe that’s totally normalthere’s nothing wrong with that.Now that’s all of the mixing our dough needs,
what we want to do now is cover it with somecling wrap so the air doesn’t get at it.Then we’re going to put over a tea towel
and keep it nice and warm.Now what we need to do is wait, it’s that
simple nothing else, for around 18-24 hoursand what’s gonna happen during this time
is that your dough ferments just like a sourdoughwould.It get’s flavor, texture it get’s a kind
of sour saltiness to it and gets really lovelybubbly and gassy.So this is a really exciting part it’s actually
one of my favorite parts.So we’re just gonna set this to the side,
18-24 hours no less than that, and then we’regonna come back and see how it’s doing.So here’s a dough I made yesterday, it’s
been fermenting for over 20 hours.I want to show you what you’re looking for
with your fermented dough.So as you can see it doubled if not even more
in size, it spread out.And it’s really bubbly which means it’s
full of gas and it’s happy.You also might notice something, the smell.Now this is not a bad smell.It’s actually a really good smell, that
smell is flavor and it’s really gonna makea difference to your bread.Sometimes people say I made a dough and 2
days later I didn’t use it and it startedto smell, and they think it’s bad so they
throw it out.Well it’s not, that’s just flavor building
up so don’t be afraid of that it’s stillperfectly fine.So next what I’m gonna do is flour my surface
and then turn out my dough.You can see all those bubbles it’s absolutely
gorgeous I’m excited about this.So now what you want to do is knock out the
air with your hands.Now when I was a novice baker I thought that
by doing this you were getting rid of allthose lovely bubbles you created and actually
the opposite is true.By knocking out all those gasses you’re
actually strengthening the gluten for evenbigger and better bubbles to come back.So don’t worry about that at all you’re
just making it stronger.So the air is knocked out now we’re just
gonna fold it over itself a bit.Like I said to strengthen it, then we’re
just gonna form it into a nice big round ball,or what we call in the biz a “Boule”.So where do you go from here.Well you could like we traditionally do put
it on a baking tray cover it in cling wrapand a tea towel and let it proof, or I’m
gonna show you my secret.Here I have, well it’s a bread basket that’s
basically what it is.I do not buy the proofing baskets which are
like $60, this is a bread basket for $1.You can also use a hanging basket if you’ve
seen those before that you get in gardeningstores, or you can just use a bowl like a
regular sized bowl.And I like to proof my bread in these because
it gives it a really lovely shape.So what I do is I have my basket, then I get
a nice big tea towel, then I generously dustit with flour.You want to do this because this is gonna
be on the outside of your bread so be generous.Then what we’re gonna do is take our dough,
like this, seam side facing up, the smoothside facing down, and then gently place it
down into your tea towel.As you can see the seams are facing me, this
is what we want.Then I’m just going to fold over the tea
towel, keep the air off your dough keep itnice and protected.So the reason I proof mine in a basket or
a bowl at home if you want is because it justgives it a nice shape, with the tea towel
it kind of gets texture off the tea toweland looks really artisanal so that looks great
in the end.So what we’re gonna do is set him over to
the side at room temperature, a little warmnot too hot, for around 45 minutes to an hour,
hour 15 maybe even an hour and a half.What we want it to do is double in size let
it get nice and big and then it’s readyto go into the oven.So my bread’s been proofing for a little
over an hour and I want to give you a sneakpeek I want to show you what to look for when
it’s been proofed.What you do is push down and if it pushes
back kind of quickly that means it needs moretime to proof so put it over to the side give
it 15 minutes, 20 minutes, what ever it islonger.So what you’re really looking for is when
you push down and it slowly bounces back that’show you know it’s been proofed.And I’m pushing down and I can see that
it’s ready.Like I said you might need a little bit more
time a little bit less time.In Santa Monica it’s nice and warm here
so mine went really fast.So all we need to do now is turn it onto our
baking sheet.So here I have my baking tray dusted with
flour, so what you want to do is just turnout your dough onto your tray.Now it’s a nice round size this is a happy
dough I can tell.So before our dough goes into the oven you
have to do one last thing which is give ita beautiful score on top.So you can do it with a really sharp knife
or you can do it with one of these guys Igot online for like $12 I can put a link on
my website.And then just go over it, whatever design
you want, nice and fast.You don’t have to do it too deep.There we go beautiful.So now our bread, after all that, is ready
to go into the oven.So bread loves a hot oven.Bake it off at 400°F or 200°C for roughly
50 to 60 minutes until it’s lovely goldenbrown on the outside.So you’ve probably noticed a few things
in my oven, I slid my bread onto a preheatedcast iron tray.Also below that was a baking tray with boiling
water to create steam.Now I did a video recently on the 7 most common
breadmaking mistakes and I covered all ofthis.You definitely want to watch that video before
you bake your bread and it just means you’llhave beautiful, crispy, bubbly bread at the
end of it.I could not be happier with how this turned
out, now come here to my because I want youto see how it turned out.So as you can see I’ve got a nice golden
brown here you definitely want that becauseit gives you a crisper crust.And it also gives you more flavor so get a
nice golden brown color.And then a nice score on top this looks absolutely
gorgeous.So in case you’re wondering if your bread
is done or not, what you do is turn it overand give it a nice tap on the bottom.If it sounds hollow that means you’re good
to go.I love every process of bread making but I
have to say cutting it is probably my favoritebecause you never know what you’re gonna
get on the inside.Look at that, oh man.Beautiful, I am thrilled.Just like I said to you, no knead doughs are
like sourdoughs you get these lovely big bubbleson the inside.Also you get that sour smell, also this is
full of whole wheat so you can see that, youcan smell it, you’re gonna be able to taste
it.The texture of this is exactly what I was
going for this is absolutely gorgeous.So I’m gonna cut myself a little piece.Oh my gosh.This is absolutely gorgeous.It’s a little bit chewy and the crumb is
just beautiful bubbly and airy.So I fermented this dough for 3 hours but
you can put your dough in the fridge for 3or 4 days and the flavor and texture will
just get better and better and much deeper.I really hope you liked this, go watch my
video on the 7 most common breadmaking mistakesand also I’ve got tons more no knead doughs
from cinnamon rolls to brioche to sweet andsavory, you’re not gonna want to miss those
so keep on watching.

16 Replies to “5-Ingredient Artisanal Bread Recipe for Beginners

  1. I’ve been on Pinterest looking for a good recipe for no knead dough bread..without a Dutch oven…do you have 1 for a gluten free one?!? thank you for sharing with us✨

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  3. I’m going to follow this recipe on my next bread making mission! Awe! I love no knead bread – the recipe looks phenomenal. ❤️ – Chelsea

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  6. ONG, that’s exactly what I needed! A whole wheat no knead bread. Your channel is amazing, I always recommend it to friends!

  7. Love learning from your videos. It has inspired me to start a youtube channel incorporating baking and lots of other homestead chores, lol

  8. Looks absolutely divine! I’ve been looking for a good, beginner-friendly bread recipe so this video came ay a perfect time. What can I use in replacement for the honey, since I’m vegan? Can I use coconut sugar?

  9. Thank you so much for this easy recipe. I weekly bake whole wheat bread for my family. I bake at 210°c along with water bowl but sometimes it turns out dry and bit more crumbly. Can you please tell what could be the reason? How to get perfect whole wheat bread?

  10. So well explained. Thanks. Also one thing. I find you very well dressed. U dont talk too much. To the point simple and sweet. Video also very well done focusing on the food very intricate details are captured. Respect to u and ur team. Take care good luck and God bless

  11. Binged NailedIt over the weekend and saw you’re episode. I’m like GEMMA wooo I see you. The bf was sooo confused lol love you and all your vids.

  12. Why you dont look energetic as always? I tried your no bake granola bar last time, they are delicious! Hope youre doing well!

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