Best No Knead Bread - Easy One Day Bread Recipe - Folding Bread Dough Technique
Video Overview & Insights
Best No Knead Bread | Easy One Day Bread Recipe | Folding Bread Dough Technique
Thanks for watching Everyone! Full recipe in the description box.
Best No-Knead Bread - Easy One Day Recipe. No knead bread recipes are great; but you can improve the bread texture by folding your bread dough. Dough folding technique will vastly improve your no knead bread texture. Learn why you fold bread dough. This artisan Dutch Oven Bread Recipe is so easy and so tasty
Ingredients:
Nice tutorial, thanks!
500g All purpose flour
360g (360 mL) water at 90ºF
I started to watch the video - and realized that it is too much for my hands, my arthritis is pretty bad right now. So - I went back through your channel and found your no-kneed video from 12 years ago. Perfect! No kneading' no folding, just some light mixing - my current hands can make that recipe. Thanks for keeping so much of your past good work here, Glen! It's a treasure trove.
10g (3 tsp) fine flake salt
2g (¾ tsp) instant dry yeast
It's going to be okay!
By Baker’s Percentage:
Flour 100%
Thank you
Water 72%
Salt 2%
I am all about using non-processed flour. I grind my own flour fresh right before using it. I use a variety of Kamut, hard red, hard white, soft white(usually for quick breads, cakes cookies only) and so forth.
My fresh grind yields1.5 cups flour per 1 cup of whole milled grain. Is the flour amount the same for fresh ground flour as it is for store bought flour? And is the bake time/temp any different when you use fresh milled grains vs processed flour?
Yeast 0.4%
Method:
Glenn, can you tell me if it is ok to use milk and/or eggs in "no knead" recipes? these recipes often sit out at room temp for a 12 hour period so I wasn't sure if this was ok/safe. I did find one recipe (for raisin bread) that uses milk (if its on the internet is must be ok, right??) but I haven't found a "no knead" recipe using egg.
In a large container, mix together the flour and water into a ragged dough; cover and let rest 20 minutes.
Uncover and sprinkle on the salt and yeast; mix the dough thoroughly for about 5 minutes as I show in the video.
Hi. My husband and I have recently found your channel and are really enjoying it. Thanks! I very successfully made this bread today as directed. Question: I like adding some whole wheat flour, and I also keep bread flour and wheat gluten stocked. Any suggestions on how to alter the recipe to incorporate some while wheat flour? Thanks so much (either way). : )
You can wet your hand for mixing to keep the dough from sticking to your fingers.
Recover the dough and let stand for 15-20 minutes.
Last step: flour a pizza peel and then let the dough slide off the peel into the pot.
Uncover and ‘fold’ the dough; wet your hand and grab a piece of dough from underneath and fold over the top.
Turn the container slightly and fold again; repeat around the container 6-8 times then recover and let rest 20 minutes.
What is the size of the dutch oven you used for this recipe?????
Uncover and repeat the folding process.
After the second fold, cover and allow to rise until tripled in bulk which could take 3-4 hours.
Thanks so much for this recipe. I adapted mine by adding butter and malt powder and substituted some water for milk. It turned out fantastic 😃 I think your chanel is superb
Dust a proofing basket, and lightly flour part of your workbench.
Carefully tip the dough out of the container onto the floured workbench; without deflating it too much.
My friend was telling me he bakes bread & shared your channel as inspiration to try baking bread after 53 years (a disaster at 17 and never tried again!) I am very inspired after retiring and lots of time on my hands. I looked through comments for the size of the Dutch oven you are using but came up empty. I need to purchase one in order to get started & want to get the correct size. You also mentioned weighing the ingredients but you didn’t provide the weights. Please provide. Thank you for sharing your knowledge & experience & encouragement.
Repeat the folding process, then flip the dough over onto an unfloured surface.
Watch the section of the video around 8:44 and follow along with the dough.
Idk if anyone has mentioned it yet, but try turning the dough out on parchment paper from the Banneton then pick up the parchment paper with the dough on it and place in the Dutch oven.. remove the parchment paper when you remove the lid to get the color your looking for.
Carefully move the dough ball to the proofing basket seam side down.
Cover and let proof one hour.
Hello, i dont have a Dutch oven, what can I use to put the dough it in the oven? Thanks
Preheat a cast iron Dutch oven in your oven to 475ºF.
After proofing, carefully turn the dough out on to your lightly floured counter and then transfer seam side up to the Dutch oven.
M’y bread burned a little on the bottom...having it baked on the middle rack. Should I lower the temperature or bake it for less time?
Bake with the lid on for 30 minutes, then remove the lid and bake 30 more minutes.
The bread is done when it registers at least 190ºF internally, but I usually bake until around 205ºF.
Hi Glen: I made this bread twice. Came out well both times. But I have question. You say to use fine flake salt (10g). But then you add 3 tsp in parenthesis. 3tsp is 1 Table spoon and in weight (at least using fine salt in the US) is way more than 10 g. The first time I made I used 3 tsp and it came out salty. This time I measured 10 gr and it turns out it is one abundant tsp. Can you confirm?
Remove to a wire rack and let cool 20 minutes before slicing.
0:00 Artisan no knead Dutch Oven bread recipe
1 hour is far too long for my oven. 30m covered 15m uncovered gets to 210F with a very brown bottom.
Variations:
Add 1/2 cup shredded cheddar cheese half way through mixing in the yeast.
Add 1/2 cup shredded cheddar cheese, 1 tsp basil 1 tsp oregano = herb and cheddar bread
Add 1/2 cup shredded cheddar cheese, 1/4 cup minced jalapeño = gooooood.
0:12 Best No Knead Bread | Easy One Day Bread Recipe | Folding Bread Dough Technique
0:25 Weighing bread dough ingredients
Curious if for developing more flavor, refrigerate the dough overnight after the yeast & salt are added? Continue the process the next day with the stretch and fold techniques, etc, after bringing the dough to room temp.?
1:20 What is an autolyse bread dough rest
4:58 How to fold no knead bread dough
Can you add cranberry & walnuts.
6:51 Shaping no knead bread dough
10:56 Poke test to see if your bread dough has proofed enough
Perhaps one of the better instructional no knead videos, very easy to duplicate. The parchment paper lift method is best to transfer the dough into the pot. Been doing it forever. Thanx Glen. 👍🏻👍🏻
12:40 Taste testing no knead bread
#LeGourmetTV #GlenAndFriendsCooking
More User Perspectives
For me in the oven 30 minutes covered, and then max 15 min not covered. Also , 475F is s bit too high. Next time I ll try 450F. Great recipe !!
@stephanemontour3842Enjoy your channel! I am a gadget nut as many of us are. Started no-knead breads/artisan bread over a year ago (pre-COVID). I absolutely love my danish dough whisk. I send to people as gifts. Not an expensive item. I can’t say enough of how fast this brings dough together. Could you maybe feature in future video of how an inexpensive item can make you efficient, successful and happy in the kitchen. You have an especially pleasant face! Fan from VA!
@siamesepleaseme7468Looking at what I assume is just one rack of your cookbooks, I wonder if you have The Chatelaine Cookbook?
@MetricJesterThanks for the information (in grams) card at the end and in the yt description, this The Thing that is missing in any other channel.
The video and audio is spot on always but It is nice to see the extra effort this info entails and the reward on how easy it is to reference back.
Thank you.
One of those irresistible smells; freshly baked bread!
I can be stuffed to the gunwales, but my stomach will rumble at the smell of fresh bread.
Can I use a dough hook for the 1st 5 minutes mixing?
@mehrdadmahmoudi3681If i don't have a banneton, do i need to score the bread because the lack of the creases and cracks? Also, what to do if my oven doesn't heat up to 475°F? Should i let the bread cook more time? Thanks!
@Alectrick1992No need to knead
@sealand000I like the part where you wait for it to get tippled in bulk. I haven't been able to do that since the pandemic started. I can only solo tipple.
@dogwelderCan't wait to try this.
@mizFahrenheitI've just started making pizza dough and cooking the leftovers as bread
@MatthewSherriff85😁✌🖖👌👍😎
@johnmirbach2338Does anyone know why you wouldn't just flip from the banneton directly into the pot?
@MermaidmomUPThe 2020 mantra according to Glen: It's going to be okay. (I will keep repeating this to myself until we get through this.)
@knittiotsavantWhen you showed the loaf at the end, I hummed some Julia Child music.
@shermano2153You made a really nice loaf. I need to get a couple of proofing baskets. I like the pattern it gave to your bread.
@lynnedunigan-little908Lovely riff 😉
@NoZenithUh, well ... does that still qualify as a "no knead" bread? Sure, compared to other traditional breads it might. Anyway, it's really easy to make I guess. No complicated and unnecessary equipment involved.
My thumbs for you. Gonna try this one.
If you add salt and yeast in together doesn't the salt kill the yeast? I was aways told never the salt till last
@StuEvansSorry. This is not no knead. But it is a great example of yet another alternative to kneading! And a somewhat shorter alternative to no knead. Good looking bread! I will try this method.
@ChiTownJerrySomeone must have got a haircut, no cap.
@TehCecilThanks for the video! I really enjoy your content. I need to invest in a Dutch oven soon.
@heidiedelman6840Nice sweater Jules!!!
@veronicaevans7723So what's the temperature in your shed kitchen in, say, early February?
@saveddijonBeautiful loaf of bread!!
@bruschi8148I HAVE mastered your overnight no-knead bread, and have modified it to make a very nice caraway light rye.
Thank you so much for demonstrating proofing in the willow cloche! I have 2 which have never been used. I thought wrongly that they are only for sour dough (which I don't like or bake).
I lived in the BC bush for a few years. Had a friend that made bread very close to this, but she used beer. Was very very good on a clod winter day
@JT-py9lvThis is the same recipe & technique I use except 1 more gram of yeast, yeast & salt in from the start & 4 stretch & folds. I take my dough from the banneton to a piece of parchment paper then I can just lift the edges of the parchment & lower it into the dutch oven and out easily. I let mine raise up to just under the 4 quart line for about 5 hours. This is the best bread!!! I tried a lot of recipes. Try it! I also add 120 grams of towel blotted kalamata olives to mine. My kitchen temp is about 76 degrees.
@nancyw8341nice job Glen
@moviebod