Easy No-Knead Bread | Bread Making for Beginners

hi I’m Paige welcome back to my kitchenyou’re watching my new series doing itwith Paigey today we are going to bemaking the first recipe out of this bookit is a no need bread this is a verysimple recipe and this is a very easyway for you to get a loaf of bread onyour table here’s the clip of theingredients we’ll be using today we’llneed to weigh out all of our ingredientsseparately before we start as Imentioned in my equipment videotemperature is a very important factorwhen baking bread you’re going to needto take the temperature of your flour inyour water as well as the air in yourhome which I usually go by my thermostatthe book will give you an in-depthexplanation as to why temperature isimportant it’ll also give you a few mathformulas you’ll need to do beforestarting each loaf of bread I’ve done mytemperature calculations for this loafof bread and today I will need to havemy water temperature right around 83degrees we’re gonna start by combiningall of our ingredients first I’m goingto combine the yeast and the water asyou can see we’ve created sort of abubble bath with the yeast and watermixture so this means that the yeast isfeeling active and ready to work now I’mgoing to add the flour on top of thewater and yeast mixture and I will addthese salts on top of the flour thisprevents the salts from coming in directcontact with the yeast which can inhibitarise now I’m gonna go ahead and mixeverything together I like using myhands you can use a wooden spoon and Iusually will use a rubber spatula justto scrape the sides of the bowl and toget extra dough off of my handsas you can see I’m just going in withthe Jo I’m just squeezing it scrapingthe sides coming in from the bottom justmixing the best I can the trick toknowing when this is well combined isbeing able to get a really good stretchout of this and I’m kind of feeling thatit’s getting to the point whereeverything’s pretty well mixed togetherI’m just gonna test it and just see if Ican stretch it without it breaking andit’s looking pretty goodwe’re gonna let this hang out and restfor about 20 minutes so that the flowercan absorb some of that water all rightwe’re gonna start folding our dough andwhat I’m gonna do I wet my hands alittle bit here this will keep the doughfrom getting too sticky on my handsyou’re just gonna start at the topgrab your dough and pull it over to methe other side and we’re going to go allaround the dough doing this method untilit becomes a tight ball and isn’t soloose and stretchy anymore you can goaround the dough about two to threetimes until you can see that it’s gottena little bit stronger is it so stretchyso that’s about one time around thedough for me it’ll probably go aroundabout one more time[Music][Music]all right I’m gonna go ahead and place aflowered kitchen towel over our doughand it’s gonna rise for about an hourand a half so we’ll check back on itthenso my dough’s been rising for about anhour and a half and I don’t think it’squite ready it’s a little bit cold heretoday and if it’s a little bit cold atyour house when you’re baking bread youmay need to let it rise for anadditional thirty minutes to know whenyour dough is ready you’ll need to do afloat test that entails taking off asmall piece of your dough and droppingit in a cup of warm water if your doughis ready it will float to the top of thewater it is what the book recommends butI can say that I rarely pass a floattest I don’t know if that’s something todo with the climate here where I live orif it’s just some other factor but mydough rarely passes now I’m gonna goahead and try a float test for all ofyou at home and maybe by some miraclenow that a cameras rolling I’ll be ableto successfully pass a float test butI’m keeping my expectations low I’m justgonna pinch off a piece of dough heresmall little piece maybe a little morethis in this glass and we’re all gonnawatch this sink to the bottomand nothing I’ll try a smaller piece andagain sinks right to the bottom now wellI didn’t pass the float test asanticipated I’m not gonna let thatdiscourage me I can tell just by lookingat my dough that it has risen longenough and it’s ready to move on to thenext stage which is shaping alright ourdough is done rising I’m gonna go aheadand flour my countertops this is a veryhydrated dough so I’m gonna use quite abit of flour here because I have feelingit’s gonna be pretty sticky I am goingto turn my Joey out onto the countertopand I want the part of the dough that isup facing me down on the countertop I’mnow going to give my dough a set ofletter folds gonna come up from the tophere and I’m going to fold it down tothe middle do the same thing from thebottom fold it up to meet the middlecome in from the left do the same exacttechnique and just seal the dough ontoitself the same from this side now thatthis is shapedI’ll use my dough scraper to pick thisup it’s going to go into the proofingbasket seam side down come in from thebottomthrow it in just like that now that mydough is setting inside my proofingbasket I’m going to let it sit here forabout an hour until it’s ready to getput into the oven in the meantime I’mgoing to have my oven preheating withthe Dutch oven inside set at 475 youwant a really hot oven and a really hotDutch oven to create steam for yourbread to rise when it gets in I’m goingto go ahead and check the proof on mydough as you can see it has really risenand a way to see if this is doneproofing is to stick your finger in thedough if it leaves an indentation meansmore time but this one is looking likeit is ready to go I took we Dutch ovenout of the oven it is extremely hot I’mgoing to take the lid off I’m going toshow you a little insider trick here I’mjust going to dump my dough out on justsome parchment it’s looking really goodthe lid back on we’re going to put thesecond engine all right so the bread maynot look very Brown right now it’s justsupposed to be a really light blondcolor right now we’re gonna put it backin for about 20 minutes and it’s gonnadevelop a nice brown crustalright guys here is the end result asyou can see we have a delicious brownedloaf of bread here if you follow italong with this recipe at home please besure to remember to let this cool for atleast 30 minutes you really want toallow this bread to rest before you cutinto it be sure to tune in next week wewill actually be combining the 2nd and3rd recipes in this book we will bedoing an eight hour fermentation breadand a 12 hour fermentation bread so I amvery excited to see the differences onthose two loaves if you like this videobe sure to give it a thumbs up be sureto subscribe and we’ll see you next weekthanks again for watching dough in itwith Paigey