The ONLY Tools You NEED To Make BREAD

today we’ll be doing something differentthis will be an exercise in showing youthat baking is possible without usingany tools I realize that people may feeldiscouraged when it comes to bakingusing specific equipment so let’simagine you have absolutely nothing athome just your hands a table and an ovenand as all you need help even if you’reunfortunate enough to have only one handyou probably could make this recipe sobefore we start let me show you theequipment that I would normally use tomake any loaf of bread on a no-bake Iwould use most if not all of thesethings and they are very helpful theygive you great control over what you arebaking but people have been baking breadfor thousands of years without using anyof this stuff so I’m sure we can do itas well it’s nice to have these thingsbut if you don’t you can still makegreat bread it may not be the best breadbut you still get good results we’re notusing any equipment but we do need someingredients so we’ll start with somestrong white bread flour some yeast somesalt and some water at room temperaturenormally I would be using scales toweigh all these ingredients but noweveryone has scales at home so we’lljust eyeball it today and that’s totallyfine I’m here to encourage you to startbaking so let’s make it right again noequipment so we won’t even be using abulb I know this bag of flour is 1.5kilos it says down on the bag so I’lljust weigh out a third of it which willbe around 500 grams and then using yourhands make a little well into the middleof the pile of flourwe will be pouring our water into themiddle of it be sure to make the sidesquite high you don’t want the waterspilling over now start adding yourwater you only want a little bit tobegin with[Music]and as we normally do after the wateradd your yeast we want about thetablespoons worth so I’ll just measureit out in the palm of my handonce you’ve added it give it a good mixand let it hydrate for a little bit nowthat looks about right so now we can addour salt again we’re just gonna measureit out and palm in my hand I want twicethe amount of salt in the relation tothe yeast this time once you’ve donethat give it a good mix again todissolve all the salt flakes and thenwe’ll start working in the flour youwant to be quite careful at thebeginning just breaking off a little bitof flour at the time working it into thewater if you go too roughlythen the water might spill over the edgeand there’ll be massive mess on thetable trust me I’ve done that before sojust go around the edges slowlycrumbling the flour into the water giveit a mix if you feel like it’s gettingtoo dry just add a little bit of waterat a time if you want to add just enoughwater to not have any more dry flour onthe table this may take round fiveminutes but just keep at it and you’llget thereand as you’re going along each time atless and less water and not to overhydrated it’s quite easy to add too muchwater so just go slowly so we can seenow that the dough balls coming togethernicely there’s just a little bit offlour left on the table and we’ll workthat in by kneading the dough over itand if your hands are covered in stickydough just rub them together togetherOlaf I’ll add it back into the doughball why I like to do is use astickiness of the dough to pick up allthe loose bits on the table roll itaround Pat it around and it’ll all cometogether you want to knead this forabout five minutes I would say it’squite a dried out so it’ll be quite easyto develop the gluten what I like to dois press it down and forwards with myright hand then fold the piece of doughunder my right hand with the fingers ofmy left hand and repeat after aroundfive minutes you’ll see that those cometogether it’s nice and pliable it’s beststretchyobviously it’s not perfect because Idon’t know how much flour how much waterhow much yeast I added but we’ll just gowith this so at this point you want tocollect it into a little ball flip itupside down pass it out slightly foldthe edges over the center going aroundin a circle until you reach the pointwhere you started and then flip itsmooth side up again now we are ready toproof our though normally I would placeit into a bowl and cover it with clingfilm well we’re not using any specialtools so just get a damp tea towel andcover it with that at this point youwant to pre-heat your oven to 180degrees Celsius pan on you want topreheat your oven for quite a long timebecause we needed quite hot as we’regoing to bake the bread on the bottom ofthe oven not on a tray again using notools so one hour later the bread isrisen nicely and we can pre shape it nowas we are making only one loaf orfrom this recipe and because it’s quitedry you can actually skip this step butI do like to pre shake my bread becausethat gives it extra strength you’llstand up better when it’s baking so todo the pre shape I have to break outlightly with your fingertips and thenfolding the edges over the center goingaround in a circle to the reached apoint where you start and flip back moveset up don’t run on table let’s say nowwe can once again cover it up with ourdamp tea towel leave it to proof for onelast time for 30 minutes always makesure your towel is wetotherwise your bread will get a drycrust that’s it we are ready to shape itdust your work surface on your doughlightly with flour so it doesn’t stickand loosen the bread off the table nowyou don’t want to use too much flour youjust want a light dusting so it’s stillsprinkling flour throw it this will bereally nice even coating so normally atthis point before baking what I would dois use a razor blade or sharp knife toscore the bread so it opens up where Iwant to talk it up if you don’t scoreyour bread it will explode at itsweakest point normally of the seams atthe bottomwell that doesn’t impact flavor you’lllook quite ugly though and since we’renot using any tools we’ll do the scoringby hand so just rent the bread fromexploding and give it a nice pattern youcan just use your hands so press thesides of your hands into the dough rightdown to the tabletop you want to createa nice skinny seam at the bottom and ifyou don’t have a knife at home this willmake for easy portioning when you’reready to eat itso that looks about right and just pushit together bow until it’s a nice circleand they’re ready to bake so at thispoint I would normally place my bread ona preheated the bottom tray or cast-ironskillet but we are not using any ofthose today so just place it right onthe bottom of your oven just make sureit’s clean because the bottom of theoven might not get that hot you mightwant to turn your dough upside down forfive more minutes just to finish off thebottom crust and that’s itour bread is ready and we didn’t use anytools just our hands and 11 simple asthat I’m not encouraging you to do thisI just made this video to show you thatit’s possible to bake bread with minimalequipment or not at all in this case andbaking should not be this daunting thingthat requires specialist equipment yourhands are the most important part inthis and as always if you want to learnmore about baking subscribe because I’llbe posting videos every Wednesday thanksfor watching and I’ll see you in thenext oneyou