Easy Homemade Artisan NO KNEAD BREAD

This is an artisan top quality bread for beginners .

Oh , yeah , no need .

No special techniques and look how fantastic it looks .

This is the recipe that you were looking for .

Hm I am welcome to Benzos plate .

It's time to make artisan bread .

But for beginners , I am a beginner , not a baker like you and I like to , I like to eat good bread but you know , so let's make bread together here .

I've got 400 g of 00 type flour , but you can use plain flour , all purpose flour , anything you like OK , you can actually use whole meal flour if you want .

So after that , we need fresh yeast .

If you want , you can use dry yeast .

So I recommend you to use half teaspoon of dry yeast or you can use 3 g of fresh yeast .

I like my bread to be salty .

So I wanna add one tablespoon of salt and then I'm using 300 mils of water , warm water .

Now it's um it's a very hydrated bread .

We want this bread to be light and is no need .

So the first thing to do when we make this bread is to put flour in there but not all of it just put a little bit .

And also you wanna add the water , OK ?

To mix , you can use a fork or you can use a spa .

OK ?

I'm gonna use a , just because it's easier .

But if you don't have it , use a fork , but we're not using our hands , we're not making our hands dirty .

That's the beauty of it .

But once I've done this , I'm going to add the yeast .

You put it in there and we wait until the yeast melts .

Once the yeast melts and it takes no time to do it .

You are going to add a little bit more flour .

Just keep a little bit undecided just because we wanna mix the ingredients properly .

At this point .

It is still a little bit wet .

I wanna add a spoon , one spoon of salt .

The reason why we add the spoon of salt after is because you don't want the salt and the yeast to get in touch with each other .

Look , it's already done .

See , see how nice and wet this dough is .

Now , when do we stop mixing this ?

We stop mixing when the flour disappear .

OK .

The flour will disappear in no time .

And if you find the fork easier guys , you can just use the fork .

See it just makes it much easier .

Look at that .

Basically , we are done just with a few ingredients and a fork .

Look at my hands nice and clean and see this is how the dough should look like guys you want .

Yes , something is sticky .

Ok ?

It is a sticky dough and very , very soft .

That's what we want .

Ok .

Now what I like to do , I like to cover the dough with plastic wrap and let it rest out of the fridge for at least six hours .

Ok .

The reason why I want to do this is because it's always nicer to keep your dough at room temperature always .

And then we place it in the fridge for about 10 hours or more .

The reason why we cover the dough is because you don't want , we don't want the dough to dry season , ok ?

Guys , it's the day after and as you can see I shaved , I look new and the dough has been resting for about 12 hours in the fridge , ok ?

In the fridge it doesn't grow as much .

Ok ?

I want you to know that .

Can you see the bubbles here ?

Look at the bubbles , see this bubble here and this and this it's a good sign .

We actually use a lot of water in this dough so we should be very happy about it .

Ok ?

All we wanna do now we wanna take the dough out .

OK ?

So I'm I'm gonna use this to help me otherwise you can just use your hands if you wanna use your hands , just wet your hands with warm water .

Very easy and you can take it out very easy .

It doesn't get stuck if you wet your hands and what we do , we're going to put this on the bench .

You can use a chopping board if you have a large chopping board .

OK .

At this point , guys , flour becomes your best friend .

OK .

So put flour on the top like this and flour at the bottom .

OK ?

Just like that .

We want flour on both sides and what we need to do .

Now before we cook it , we need to fold this because we need to reinforce the dough .

It's a , it's not a very strong dough .

At the moment , we want to reinforce it before we cook our bread .

OK ?

Again , more flour fold it again like this like this like this and like this and see we have reinforced our dough , put more flour on top .

Look how beautiful and soft this dough is what I wanna get from this dough .

I wanna be able to get a nice crunchy on the outside , crusty , on the outside and very soft , moist on the inside .

OK ?

At this point , guys , you wanna get a nice bowl like this .

And what we do is we put the towel , put a nice tea towel in there and we are going to put the dough , OK ?

So put some flour there .

You're gonna put the dough inside and we put more flour on top of the dough .

What we do now we want this dough to grow again .

So we cover this .

Don't touch the , the top of the dough just cover , just cover it like this .

OK ?

We let it rest for two hours at room temperature .

Don't put it back in the fridge .

We want it at room temperature so it can grow again .

OK .

OK .

Guys , it's been one hour now and the dough is growing .

OK .

So we need to wait another hour now for cooking we're gonna use , I'm going to use a cast iron .

What I'm going to do ?

I'm going to put it in the oven .

Now , the oven is on 100 and 50 Celsius and I want to warm it up .

I want the pot to be very hot .

OK ?

Uh The other thing you can use , you can use stainless steel .

Uh make sure it gets hot again .

But if it does have plastic ales , well , you don't want to use this because it can melt .

So make sure they don't have plastic ales right here .

We have the pot which is very , very hot .

So you have to be very careful .

It's extremely , extremely hot .

And what we're going to do now is be careful not to burn yourself .

Oh Look , I look , these dough is OK .

So here we have the dough and I'm gonna put it inside just like that .

Perfect .

I'm going to create a little cross , make sure you cut it like a deep little cross .

So our bread is not going to explode .

And at this point , we are going to cover it again and we place it in the almond for half an hour .

We put the temperature down , put the temperature down at 230 Celsius .

Ok .

Ok .

Let's have a look how it is .

After half an hour , it is extremely , extremely important .

You never , never open the oven when you're cooking bread .

Never , never , never , never .

Let's see how it looks like a , a after half an hour .

It looks like an artisan bread .

Look how beautiful it is .

Now , we need to cook the top part , the crust .

So we are going to cook it without the lid .

Remove the lid in the oven at 230 Celsius degrees for about 15 to 20 minutes .

When it becomes brown on top , it is ready and you know , you know , you can tell what it is ready and now it's time to reveal it after 20 minutes .

Let's take it out and look at that .

Look how magical .

Look how wonderful this bread is .

Do you like it to say ?

It looks beautiful .

This is a bread winner , guys .

I have to tell you if you want to get a more brown , you can cook a little bit longer but 20 minutes is plenty .

Look at that .

Wow .

Wow .

Wow .

Wow .

Look how fantastic it looks .

It's nice and old right now guys , but I wanna show you , I wanna do the text with you .

Listen to this .

See the crust is perfect just the way I want it .

Let's have a look at the boil bits recently .

See it's very light guys .

What we're getting here , it's a dough .

It's a bread that is very light on the inside .

We actually have a nice crust .

Very light crust , very light bread and easy to digest 20 hours rising technique .

I love it .

What we need to do now , ladies and gentlemen , we just need to wait for the bread to cool down a little bit .

You don't wanna cut it when it's too hot .

When it's cooled down , we're gonna cut it and we'll see our looks inside .

Can it be a little bit warm ?

Of course .

So you can spread the butter on it .

The moment of truth .

Are you ready or let's cut it enough and let's see .

Let's do the crunch perfection .

Red , less colored .

Yeah , ready .

Look at this .

What I really want to show you here is the inside .

OK ?

Even though it's very hot still look how moist spongy and look at the way , look at the way you can .

Oh , you are a beginner like me .

And if I made it , you can make it guys .

Are you going to make it ?

Please just write a comment below .

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I always recommend you guys , please wait for the bread to cool down .

Don't cut it when it's too hot .

Ok .

I basically used to be honest with you a pizza dough recipe .

I just um , use less flour and less water uh to put so much extra virgin olive oil mine and now it's time for us to try .

Look at that .

Look how moist ready and look at the inside .

See that .

Can you see , can you see that ?

Look how beautiful this is ?

Look at that like we have little spider webs on the inside .

Can you see the spider webs ?

This is what we wanted to achieve the spider webs .

This is what we wanted .

Moist , soft light .

Thank you so much for watching this episode .

Hi , ya .

We will see you in the next Vince's plate with your recipe and yes , there is plenty of salt inside here or as your manager Vian Chas was played .

Mm .

Hand hang .

Listen to the crunch .

Hm .