Faster No Knead Bread – Beginner Crusty Artisan Bread Recipe

today I want to share with you how tomake a faster no need bread this is abeginner crusty artisan bread recipethat only requires four ingredients noovernight rise and can be ready fromstart to finish in about two hours[Music]hi sweet friends I’m Mary and welcome toMary’s Nest where I teach traditionalcooking skills for making nutrient-densefoods like bone broth ferments sourdoughand more so if you enjoy learning aboutthose things consider subscribing to mychannel and don’t forget to click on thelittle notification bell below that’lllet you know every time I upload a newvideowell this bread couldn’t be easier andit’s the perfect bread if you’re abeginner and you’re making thetransition from a processed food kitchenwhere you’ve been buying maybe packagedbread in the grocery store and you’remaking that transition to thetraditional foods kitchen where you wantto start making bread but you’re notquite ready for sourdough or maybe youfound sourdough a little challenging andyou’re not even thinking about soakingand sprouting grains and making sproutedbread then if that’s the case this isthe red for you all you need to makethis bread are four simple ingredientsthat are available at pretty much anygrocery store you’re going to want tostart with three cups of flour you canuse plain all-purpose flour or you canuse bread flour whatever you have onhand or whatever is easy for you to findat your grocery store and I want tomention that this complete recipe thatyou can look at online or print out willbe over on my website Mary’s nest command they’ll be a direct link to therecipe in the description below so besure to check the description below nextyou’re gonna want to have one teaspoonof salt and what I’ve got here is a fineground sea salt and then next you’regoing to want two and one quarterteaspoons of yeast now when it comes tothe yeast you may see some options atyour grocery store you may see activedry yeast and you may see instant yeastthe only difference is that the activedry yeast will take a little longer torise than the instant yeast so forexample withthe instant yeast we’re probably gonnalet this bread rise for about an hourwith the act of dry yeast you’ll need toadd probably 15 or 20 minutes to yourrise time and I’ve got a variety ofyeasts here that I could find at mygrocery store just to give you an ideaof what you might be looking forespecially if you’re a beginner yourinstant yeast will sometimes be calledrapid rise as it is with this brand byFleischmann’s it’ll sometimes will comejust in little packets like this alsoyou might find it in a jar depending onhow much you plan on baking you may wantto buy a jar size and then sometimesyou’ll even have these larger packagesthis one by Fleischmann’s they’reinstant yeast and this large pack wasactually from my grocery store so thisone I got the SAP I like this one verymuch and this one I got online and I’llput a link to this below but as you seethere’s a large variety of instant yeastso I actually find more instant yeastnow at my grocery store because they’realso the yeast that people use in breadmachines now your active dry will alsothis is Fleischmann’s and as I saidit’ll just say active dry on front andthey’re also they also come in jars likethis so you can look for that and thisone by red star was very interestingbecause it’s an all natural yeast nonGMO and it doesn’t have any additives ithas just the yeast some of the otherswill add different ingredients that justhelp I’m going to all the details butyou’ll see of the ingredients on theback they’ll have different things thatthey’ll add in small quantities thatjust help with the rise of the bread andyou may be wondering what’s thesignificant difference between theactive dry yeast and the instant yeastas I mentioned with the instant yeastwe’re going to have a shorter rise timeof our dough than with the active dryyeast and that’s because with theinstant dry yeast there are additionalingredients added that help with therise and that’s basically the differenceso I just wanted to show you some ofthose in case you’re a beginner you’llknow what to look for and then the finalingredient that you’re going to need isone and a half cupsof warm water now you don’t want hotwater hot water will start to kill youryeast if you go over a hundred andtwenty degrees Fahrenheit your yeastwill start to die off and at a hundredand forty degrees Fahrenheit you’lldefinitely be killing your yeast butdon’t worry too much about the gettingthe right temperature of water andespecially if you don’t have athermometer to check it if you got itfrom your tap water and it’s warm andyou can put a clean finger in there andit feels warm the temperature is perfectnow this is a very forgiving recipe youdon’t need to worry about weighing yourflour or anything like that you don’tneed to worry about spooning it intoyour measuring cup or anything like thatjust go in there and just do a littlelift and scoop and even it off with yourfinger and put it right into your bowland now we’ll just do the same for oursecond cup of flour and then we justwant to get a total of three cups andwe’ll be ready to add the rest of theingredients and in goes our third cup offlour and I’m using a bread flour but asI said bread flour or all-purpose flourwill work fine and create a beautifulloaf of bread next you’re just going togo ahead and add in your salt and thenwe’re going to go ahead and add in ouryeast and I’m using an instant yeast nowif you’re using an active yeast you canalso go ahead and add it right in justmake sure to check the expiration dateand make sure that it’s not expiredanother option is if you want to be 100%sure that your active yeast is workingwell you can go ahead and put it intoyour warm water and let it cold what’swith the expression that’s called blueyou can even add into your water alittle tea little bit of sugar maybe ateaspoon a teaspoon of sugar to helpwake up your active yeast and it shouldpretty quickly start foaming andbubbling up you know after a few secondsor maybe a minute and then you know thatit’s active and it’s healthy and so onand so forth but blooming really isn’tnecessary especially if it’s not exnow just take a whisk and justincorporate your yeast and your saltinto your flour no big deal just give ita little spin around next before we addin our water I just want to talk aboutwhat we’re gonna do as we mix this doughas I said this is a no need dough it’s anice wet sticky dough and it’s very easyto come to it very easy to mix and bringit together you can use a littlesilicone spatula like this or a woodenspatula you can use a little Danishdough whisk if you have one of these ityou really don’t even need it this is ifyou were going to do a kneaded bread butyou can also use it here just to mix ano need and if you’ve never used one ofthese they’re really terrificyou’d never know what looking at itbecause it’s such a funny-looking littlething but it works as well as a doughhook in one of your big machines youknow and if you don’t have one of thosebig KitchenAid type machines with thedough hit the dough hook and you’remaking a bread that requires kneadingthis can really come in handy and theyeven make them with plastic handles andyou can throw them right in thedishwasher and the bread smart companymakes one with plastic handles and ifthat’s ever something that you wouldwant to buy I have a discount code inthe description below so be sure tocheck that but that’s really more youknow for your needed breads today whatwe can do is even just use a woodenspoon will work fine and one of myfavorite bread bakers on YouTube afellow named Steve and I’ll put a linkto his channel in the description belowhe uses the handle of the wooden spoonand brings it right together so we’ll dothat today I’ll show you how to do it soit’s very easy so we’ve got our warmwater and as I said just take it fromyour tap put your finger in it if itfeels warm it’s the perfect temperaturewe’re just going to go ahead and pourthis right in then we’re just going totake the handle of the wooden spoon andwe’re just going to start working allaround the edges here just bringing inthe flour and mixing it until we get anice wet sticky dough and what we’ll dois just so anything that’s sticking downonsticking on the sides of the bowl don’tworry about it you can use your spoon topull it down into the dough or you canjust use one of these little plasticbench scrapes these are so inexpensiveand they’re wonderful to have on hand ifyou start making some breads at home andyou can often find these in the kitchensection at your grocery store and alittle bit of like 2 or 3 dollars notexpensive at all and if you don’t see itin your kitchen store I’ll put a link inthe description below but be where youcan find one you can find them on Amazonor any of the kitchen stores but I’mconfident they’ll have it at yourgrocery store as you see this is justcoming together beautifully I’ll take apicture overhead so that you can seeexactly how it just starts comingtogether as you see this literally comestogether in seconds and then if you haveone of these you can just scrape offwhat was on your spoon and then you canscrape off what’s around the side of thebowl here just to make sure you getevery little last bit of the flour mixedin and that’s it now all we need to dois just cover our bowl with a little bitof plastic wrap and we need to put it ina warm place for an hour and that’s ifwe use the instant yeast if you use theactive yeast then you’re probably gonnawant to let it rise for about an hourand 15 minutes or an hour and 20 minutesand basically what you’re going to belooking for is for it to double in sizeand I know that terminology can be alittle concerning when you’re a newBaker but don’t worry in an hour’s timeit’ll definitely have doubled in size ifyou’re using the instant yeast and ifyou’re using the active yeast it’s goingto have doubled in size by that hour and15 minutes or by that hour and 20minutes and if you’re worried you canalways let your instant yeast rise go alittle bit longer or you can let youractive yeast rise go a little bit longerthan its time but you’re gonna be fineI don’t want you to worry the mostimportant thing is to find this a niceplace to rideyou want it to be very warm and cozy andyou want it to be out of a draft if youhave a proofing option on your oventhat’s perfect if you don’t havesomething like that maybe on top of yourrefrigerator or put maybe a nice towelaround here to keep this warm and atowel on top the warmer and cozier thebetter now my oven does have a breadproofing option so I’m going to use thatto let this dough rise but some otheroptions for you if you don’t have thatbread proofing option on your oven is tojust put your oven light on your oven isturned off but you’ve got your ovenlight on that can often create a nicewarm environment to rise your dough ifyou have a pilot light that can alsocreate a nice warm environment for yourdough to rise and then also you know ontop of your refrigerator can be a nicewarm cozy place for it to rise and ifyou don’t have any other option andyou’re just going to be putting this onyour counter what you might want to doI’m gonna give you a little tip beforeyou even start any of this processwasher Bowl in very hot water and thendry it well so that you’re starting witha nice warm bowl and then wrap your bowlin a towel when you go to you know youput all your ingredients and mix it upas you see it goes very quickly yourbowl is still going to be warm wrap itin a dish towel on the bottom put a dishtowel on the top and that should keep itnice and cozy while it rises well I’lllet my dough rise and then we’ll discussthe different options for what you needto bake your bread in now when it comestime to bake our bread we have optionsyou can certainly use a covered Dutchoven like this but you can also get acrusty artisan bread just using a fryingpan in this case a cast-iron frying panbut any vessel you have that’s ovenproof up to 450 degrees Fahrenheit willwork perfectly the only difference is ifyou bake in aa vessel like a Dutch oven you’re goingto bake your bread at 450 degreesFahrenheit if you bake your bread in anopen vessel like some type of roastingpan or a frying pan whatever you useyou’re going to bake it at 400 degreesFahrenheit but you can use either typeof pen you don’t need a big coveredDutch oven well I let this rise for anhour and it looks glorious and I’ll takea picture from the side of the bowl andon the top and I’ll overlay thosepictures so that you can get a get afeel for you know what you’re lookingfor and when you take your bowl outyou’re going to notice and maybe I’lltry to do a little video of this whenyou shake your bowl it’s going yourdough is going to look very jiggly andyou’ll know that it’s it’s risen nicelynow the next thing you want to do isjust put a little flour down on yourcutting board or your counter I havetiles so I have to do this on a cuttingboard so I have a flat surface but ifyou’ve got one of those nice completelyflat counters you can certainly put yourflower right down on that then the nextthing you’re going to do is just takeyour hand and just start to pull thisaway from the sides it’s going to be wetand sticky don’t worry about it that’sjust that’s exactly what you want andwe’re just going to pull this away bestwe can and get it down onto our flouredboard also if you have one of theselittle plastic pen scrapes this can be agreat time to use it there we go perfectnow we’re just going to take our benchscrape or if you don’t have one you canjust certainly use your hand just get alittle flour on your hand and just startto pull this in and around like thiswe’re just going to get some flourworked into it just so that we canhandle it then all you’re gonna do nokneading involved we just want to getthis into a little bit of a round shapebecause we’re gonna be making a boule around loaf a boule basically all youwant to do is just sort of try to pinchunderneath with your fingers justpulling it around and getting it into abit of a circle I’ll make a little videoand overlay it it’s really nothing muchat all you’re gonna find this is a verynice dough to work with and it’s goingto come together in this nice littleround shape very quickly the next thingyou want to do is you’re gonna want toget a bowl and you’re going to want toput some parchment paper in it and I didthis off-camera because I didn’t want tomake all the crunching sound for youover the microphone but I recommendcrunching up the parchment paper so thatit’s a lot easier to work with and thenjust fitting it down into your bowl andthen all you’re gonna do is just takeyour bread and we’re gonna put it rightinto that bowl and the next thing all wewant to do is just put a nice towel overthis a little dish towel or a tea towelwhatever you have and put it in a nicewarm spot undisturbed for fifteenminutes and then we’re gonna get readyto bake it now while we’re waiting forthat bread to rest for 15 minutes we’regonna go ahead and we’re gonna preheatour oven to 450 degrees Fahrenheit andthen whatever vessel you’re using tobake in whether it’s a covered Dutchoven or an ovenproof frying pan or likethe cast-iron frying pan or another typeof ovenproof frying pan or some othertype of open uncovered vessel you havewhatever the case may beyou’re going to want to put this intoyour cold oven on the lowest shelf orthe lowest rackand then you want to set your oven 450degrees Fahrenheit and let your vesselpreheat in the oven along as the oven ispreheating so both will be heating uptogether well I let this rest for 15minutes while I preheated the oven andthe pan or the Dutch oven in my case andnow what I’m going to do is I’ll overlaya picture so you can see the bread hasjust right risen a little bit don’texpect a lot of change and what I’mgonna do now is just take a little bitof flour and I’m gonna put it into thislittle sieve here I’m just gonna justdot some flour all around the top therebecause what I’m gonna do is take myknife and I’m gonna make a cross on thetop so that when the bread bakes it willbake in that design you could put threeslashes you could put any design thatyou want you can also not make any cutat all and simply let the bread crackwherever it cracks as it rises and bakesin your oven to have a very rustic lookand the reason that I’m just dustingsome flour on the top there is just sothat the knife doesn’t stick too much asI go ahead and make this cut and like Isaid I’m just gonna go ahead and cut itright down like that and then I’m gonnacut it the other way just make a nicecross there but again you could makethree slashes you could just let itcrack on its own and whatever patternyou want well I took this out of theoven it’s very hot I’m gonna open thislid away from me because yep some steamwill come out and then I’m gonna take mybread and I’m gonna lift it right inwith thee with the parchment paper andI’m just gonna put it right down intothe into the pan then still with the theparchment paper in there and the breadin there I’m just going to go ahead andput this lid on and now I’m gonna putthis back into my 450 degree fahrenheitupand let it bake for 30 minutes coverednow if you’re doing this uncovered whatyou’ll want to do is take your bread anddump it into your frying pan or whateveryou’re using you can even flip it overit’s fine and you can put a cut in itthen or just let it crack naturally in avery rustic fashion but you’re going towant to remove the parchment paper andin your pan maybe put down a littlecornmeal a little flour or somethinglike that and then put it into your ovenat 400 degrees Fahrenheit so even thoughwe’ve preheated the oven to 450 when wewere making our pans nice and hot whenyou go ahead to put your bread in that’suncovered you’ll want to have your ovenset to 400 degrees Fahrenheit all rightywell I’m gonna go ahead and put this inthe oven and bake it for 30 minuteswell this baked for 30 minutes coveredand it looks wonderful now with the onethat we bake in the Dutch oven we needto take out at 30 minutes and we need toremove the parchment paper put the breadback into the Dutch oven uncovered andlet it bake for another 5 minutes to getbrownerand crusty or on top now be very carefulwhen you do this because it iseverything is very hot I’m just gonnaput it over here on this cooling rackpull back the parchment and then I’mgonna go ahead and put it back in intomy Dutch oven and back in we go now youmay need oven mitts to do that myfingers are after so many years ofcooking or a little less heat sensitivebut it is the bread is pretty hot so byall means use pot holders or oven mittsto get that back into the Dutch oven nowinto the oven for another 5 minutesuncovered and while that’s finishingbaking I just want to mention somethingabout this apron because I get so manyquestions whenever I wear this as towhere I got this apron and I just got iton Amazon it was very reasonable I thinkmaybe like $15 or so and I check to seeI’ve had it for a while and I checked tosee if they still carry itas a matter of fact they do so I wasvery happy to see that and I’ll put alink in the description belowlook at this gloriousness this breadjust looks fantasticand can you believe in about two hourshomemade well I’m just gonna lift thisout of the Dutch oven I’m gonna put itover on my cooling rack we’ll let thatcool a little and then we’ll give it aslice and see how it tastes well this iscooled nicely it’s still a little warmbut we’ll move this cooling rack to theside and we’ll get ready to slice italways I pick it off the cooling rackit’s still quite warm down here but Ijust want to show you this is how youknow that your bread is done if you tapthe bottom I’ll try to put that near themic it sounds Hollow and that’s how youknow your red is done well what I’mgonna do is I’ve got a serrated knifehere I’m gonna cut it right down themiddle so we can see how this came ohlisten to that sounds are wonderful ahlook at this gloriousness just abeautiful bread I’ll take a close-uppicture so that you can see it welllet’s cut a slice off of this it’s stillactually quite warm inside I should haveprobably waited a little longer but ohhere that crust but we’ll give this agood taste oh this just looks lovelyI’ll take another picture and overlay soyou can see this slice but it just lookslovely and such and lovely can you hearthat lovely crust let’s take a bite mmmdelicious well this is just deliciousand the aroma is really quite heavenlyeven my dog came in the kitchen you mayhave heard her collar ding dangling andI think you’re looking forward to a bitebut I hope you’ll give this a try it’svery easy to do and it’s perfect forbeginners and now that you know how tomake homemade bread be sure to click onthisvideo will have my complete sourdoughstarter guide and I take you throughstep by step start to finish on how tomake a sourdough starter and I’ll seeyou over there in my Texas Hill Countrykitchen plum and God bless