Bread Recipes

Easy bakers style bread – Let’s Cook!

Soooo easy, virtually knead free bread… dont be scared of the overnight method, it makes things so easy and develops so much flavour and chew.

Recipe

Over night mix
500g water
500g bread flour
1/2 tsp yeast
20g salt

Mix and cling… leave somewhere cool.

Additional ingredients

Add 100g of water on top
1 tsp of yeast
500g of flour
Plus extra flour for dusting

Mix and knead until smooth on the bench or in a mixer. If its sticky just add a drizzle of oil orrrr use a bench scraper like me to help deal with it.

Shape and proof.

Bake at 250c or ‘high’ until golden, it’s a good idea to rotate after 15 mins, bake for a extra 10 minutes ish, or until its hollow when you knock on it and it feels light.

Catch me on Instagram @letscookwithluke

Original of the video here

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Video Transcription

hello everybody and welcome back tolet’s cook with Luke and today we’regonna be making some really nicerestaurant quality bread all you need isa nice free schedule you know this is anovernight recipe you know which may beoff-putting but actually what it givesyou is a really nice textured bread sothe first thing we’re going to do 500milliliters of cold water 500 grams ofstrong bread flour 1/2 a teaspoon ofyeast and 20 grams of salt simply mix ittogether with a spoon until it’s niceand smooth there’s no more lumps offlour cling film that off and we’re justgonna let that go overnight you knowprobably about 10 hours or don’t gocoming hours just when you ready thenext morning that’s when we will bedoing the next stage so overnight itsfluffed up a little bit or not a greatdeal we only added a tiny pinch of yeastremember just about 1/2 teaspoon it wasso we’re gonna go in with 100milliliters of cold water on top thengonna put in 500 grams of the strongbread flour we’re just gonna mix uptogether now I’m doing this by hand justsimply because you can and I’m showingyou that way but if you’ve got a mixerjust bang it in there get it mixed for10 minutesand you’ll get to the next point wheneverything is mixed as always back inthe bowl let’s cling that up and we wantit to double in size so once it’s donethat we’re gonna pour of a psalm niceextra virgin olive oil or just any oilthat’s just gonna help us get out theball without it sticking too muchbecause we don’t want to bash you howall the air at this stage even though weare handling the door we don’t want Gorelike getting a rolling pin and squeezingall the air out we need a little bit ofair in there it’s just gonna help asecond prove you know it’s just gonnahelp that speed up a little bit so thisis enough door to make two large loftsso I’m looking to half that we’re justgonna fold and tuck this a few timesso that looks a little bit like a loafof bread we’re gonna go onto a cast-ironpan on top of a baking sheet gonna letit double in size now at roomtemperaturenicely floured we want a nice hot ovenabout 250 Celsius put that in there forabout 25 minutes until it sounds alittle bit like this you do want it tosound hollow sounding and then you knowit’s bit and this is what the bread willlook like after its cross-sectionbecause the breads got a nice content ofwater it’s pretty sticky you might thinkthat’s a bad thing when you working withit but what it will give you is thatopen light texture to the bread andactually lasts a little bit longer greatfor toast absolutely amazing if youlisten to any tip I give you here todayjust make sure you let that bread proveup nicely before you actually bake itand don’t be scared get your oven reallyhigh that means it’ll spring up and risereally well but anywhere if you’velearned something you give the video alike or subscribe thanks for coming byand hope you give it a try

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