Homemade No Knead Bread | Cooking Italian with Joe

oh good life full of fun hey guys look at my kitchen another big exciting day what are we making I'll tell you what we're going to make we're going to make something it's simple it's fun it's easy it's absolutely delicious brings me right back to the kitchen with my grandmother and that's homemade bread if you can get some bread nating your own oven with that crust and the smell it's unbelievable it's absolutely delicious so I'm going to show you a great recipe from the family I also want to show you some simple techniques that actually make it delicious and fun and something that you can do on a regular basis alright so let me go our ingredients really fun really easy what I've got here we're going to start with three and a half cups of flour now what I like to use is I like to use a unenriched non bleached organic flour so that's what I've got going here okay so it's softer it doesn't bring in any outside flavor going to be absolutely delicious and it's reported okay so I've got my flour now what I got here is 2 cups 2 cups of warm water what I like to use is spring water I don't like to use tap water a lot of times to get chlorine fluoride in there and it's a flavor that I don't want to introduce into my bread so we're going to use some water to coughs and you're going to want it you know very warm I would say hot necessarily but definitely warm ok and I'll show you exactly how to mix this right in the bowl I've got a teaspoon and a half of yeast you can use the quick are certainly the slow doesn't matter we're gonna let it ferment for a number of hours I've got 2 teaspoons that I'm going to take heavy piece forms I like it a little bit on the saltier side and I use a great piece also it's not it's not going to give you a bite of salt you know it's more briny I use two fat teaspoons of salt that will mix and then what I'm going to use is a teaspoon and a half of honey now the honey I use is locally grown it's organic the honey will not be a flavor that you can even pick up but I like that when I mix it in with the bread because what it's going to do is it's going to give these just a little extra salt and kick on you don't have to add it if you don't want to add it certainly the carbohydrates in the flour will do it but I like it get to going a little bit faster and it gives me a better form X I'm going to let it ferment for a while and then last but not least some great olive oil now I've got three tablespoons of olive oil again not any Greek you have to add my grandmother always added olive oil essentially the everything you guys know I got a shameless plug if you watch any or a video so I own a farm bought a farm a number of years ago in Italy in Puglia Italy east coast Adriatic side and we've got about a thousand olive trees and that would co-op with a group of farms to bring you I truly believe one of the best olive oils on the planet so it's an old early art variety it's grassy it's earthy it's got a little pepper kick to it it's something you can grab right on right on our Facebook it's all Italian olives it's going right like it's at right in Puglia so if you go to face book cooking in challenge oh you can go Amazon punching Vito and Joe's extra virgin olive oil after my two sons or you can go right on our website which is cooking at channel 2 Joe grab yourself a bottle they've got the oven going you know at 450 no more than 500 most ovens hold on to the bowl off 450 degrees so I've got the ovens going and then we're going to use this okay so we're going to use if you will the tough job and cast-iron it's going to add a top and that's going to allow steam to be trapped within and that's what's going to give you that crust okay my grandmother used to use cast-iron pan so don't fret if you have one of these that will be fine you're still going to put your bread your dough inside here right and then you're going to put another cast-iron pan or pot on the bottom and right when you put your bread in you're going to put a couple of cups of water and that's going to create for the theme to give you that beautiful crust this you don't need to worry about because the steam from the bread so if you will will be trapped in here and that will give you that crustal I've got the oven gone I already started it it's going to typically take about 30 to 40 minutes sometimes an hour for an all going to hit that high test so this rings already at 450 I'm going to throw this in I want to preheat it so we're going to do things in a specific order here to try to increase the yield of the Joe okay so what I'm going to do is I'm going to take my flour right I'm going to put it in the bowl alright and then what I'm going to do is I'm going to take my salt ideally you don't want to get your salt in your yeast together because the salt will inhibit the the yeast grow so if you put the salt in the water with the yeast not a good idea okay so I'm going to mix the salt in the flour okay and I'm going to mix it up verse so it's dispersed and then what I'm going to do is I'm going to take my yeast and I'm going to mix that in the water and I want the yeast to to hang out with the honey you know what I mean I want it to hang out with those sugars so what I'm going to do is I'm going to put my my honey in the water now this is warm water it's not hot the why do you want it warm because if it's warmer these will activate itself a little faster okay but if the water is too hot essentially it will kill the yeast okay you just want to warm you don't need any specific time to cure exactly and if it's too cold the yeast goes dormant I'm going to just let that set you know I'll just for like a little bit so if you guys can see this the simplest thing to do is you're just going to create a well and then what you're going to do is just slowly you're going to mix to the or pour the if you will your mixture of water and yeast right in the middle okay and then I just start creating a little bit of a of a circle now this is going to create essentially what they're going to call a wetter or stickier dough and there's a lot of different names for it this will be perfect okay and then I'm just going to slowly incorporate it and one of the things I've realized when you're making bread it's got a decision of its own so you're going to mix these ingredients and sometimes you might need to add a little bit more flour and sometimes you might need to add a little bit more water it all depends on the moisture content and humidity but this looks like it's going to be just perfect okay so once I start to get it somewhat incorporated I'm going to add my olive oil and then essentially what I'm going to do we call it you know a no need do a lot of the French makers what they'll do is they'll do it like a slap and stretch so they'll throw it on a table and they stretch it and slap it and I'm not saying that's a bad idea because that's going to build up a little gluten but you can do that right on the ball I mean this is how easy that is right just mix it a little bit so I'm just going to stretch it back and forth just a little bit with my wooden spatula and I'm going to do that just for like a minute or two that's going to ensure that it's very well incorporated all right and it's going to allow it to build up just a little bit of gluten gülen's going to give it an internal structure so that when it starts to build up gas and ferment look at that is that perfect it'll hold that gas within the bread structure now we're going to let time in nature take over they're going to cover this with plastic and I want to put it somewhere not hot but warm you know most of the houses might be cold or drafty if you put it on maybe a granite or solid surface that's going to be a little cold so you want to keep a warm a little trick a lot of bakers will use is if you put the white on in your oven no heat but if you just turn the light on you look at you about 80 90 degrees in their net actually perfect that will be fine that will activate the East a little bit better now you're going to watch this to go a good hour to chew and that's going to give you a good rise to the dull but I can tell you if you want a bread dough or bread it's going to have a little bit more pain to it that sort of sourdough but something with a little bit extra kick to it you want to go at least a minimum of three hours or you can go right over a night right so I'm going to stick this over in the corner magic TV because already hit one boom or I trying to pull that off okay so that's been a good five six hours alright and that beautiful let me show you what happening in there but we got bold and especially what's what it's making is a few things make an acetic acid it's making carbon dioxide right yet carbon dioxide and it's making ethanol alcohol so that's really what's giving you that flavor and the bacteria in digesting the sugar the carbohydrates in there so I don't want to get it out of here but when I pull it out of here I don't want to tear all that beautiful structure that we've gotten inside the dough and if I just pull it what'll happen is little parrots I want to get something like a spatula or plastic special and I want to be able to scrape the side so that it comes out so I'm going to flour my surface here that way it doesn't sit what I'm going to do is I'm going to cover my my spatula right so I've got my spatula covered see how that just scrapes away beautifully from the side and then again you don't want to play with it too much because you don't want to lose that that aeration that you got from the fur now so what you're doing here is you're just pulling the bottom in so again get some flour on your hands so it's like mystic you don't want to coat it or cover it with a lot of flour but I want the skin to be tight okay so if you push the inside in like a ball you feel tight that gets that's perfect that's exactly what I want okay guys now a little simple I'm just going to take a piece of parchment we're going to use and then what I'm going to do is with my bread I'm going to pop it right in my bowl okay I'm going to use that to transfer into the cast iron I want to let it set so I'm going to put a warm wet towel over the top of it and I'm going to let it set for about 30 or 40 minutes what that's going to do it's going to let it cook just for a little bit more just a little bit more before I pop it right in the kisser so what I'm going to do is that is grab our pot this puppy is hot I'm going to take this off whew perfect imma set it right in there then like the Masters I always like to do a little cut at the top so you get a nice sharp knife and you're just going to do a slice so just go quick I like to do a cross lets ever allow it a place to expand now I'm going to cover that up and I'm going to pop it in we're going to want to go you know 25 30 minutes 30 minutes to the moment like Christmas oh we've got a nice crust on the outside I'm just going to pull it right out woo I set that puppy hot whoo we're going to add that beautiful look at that I'm going to pull it back in and I'm just going to brown I want to crisp it up a little bit more it has a one with that if it's orange marmalade and mascarpone cheese because that's what my grandmother used to do oh we're going to have that a couple minutes they probably test it it's you only official way to test it so I'm going to go about ten minutes in there okay the smell of kitchen just like being a kid with my grandmother you know just awesome whoa look at that all right let's pull this over or you can feel hot that is there you go all right look at that that is absolutely perfect now the hardest parts got a week well I'm not going to eat that long and you can hear it alright guys we're going to tune back with you in a few minutes favorite part don't miss it we've got orange marmalade and masks fall cheese ma you in a minute been 30 minutes no it has it probably has like 50 I can't wait anymore buy this one you guys up you hear that crust oh oh oh perfect and it's hot just want to warn you you're going to see some steam come out whoo look at that we got perfect oh my god oh now see some people are just taste it you know what I mean that's how what we do here at cooking and selling chill we take trips now we're not going to go to is a little bit of melting right there munchies you're smelling so we're not going to take a trip just to a place we're going to go to a time so I'm doing right now what I'm doing them to go visit my grandmother Caroline boreal the nicest looming you'd ever meet orange marmalade either butter marks ball cheese oh I went there I want to cry for my love I want to taste that like a sandwich or panini cut it in half while it was butter on one side microphone shoes on the other or marmalade either like that whoop that trail about me guys don't forget you know what shut off the cell phone shut off the internet shut up the TV check the iPad the iPod the Android you know what get in the kitchen get with the kids get messy have some fun make some bread some time your kids will be amazed by that just that little tradition and that heritage that you set and celebrate their kitchen they'll remember it for a lifetime just as I do because they just took a trip with you guys to my grandmother's kitchen absolutely phenomenal guys don't forget to check out a website cooking Italian with Joe or us on Facebook or on Amazon grab yourself a bottle of Vito and Joel's extra-virgin olive oil it's truly a trip to Italy in a bottle there's no doubt about it thanks for much for joining me guys and celebrating my heritage and my traditions that I love to share with you guys until next week guys good life full of fun theme

Channel: Cooking Italian with Joe

Views: 125,398

Rating: 4.8288555 out of 5

Keywords: www.cookingitalianwithjoe.com, vito and joe's italian extra virgin olive oil, Joe Borio, no knead, artisan style bread, bread making, homemade bread, bread at home, italian food, italian recipe, bread rolls, italian bread, rye bread, whole wheat breat, meatballs, pasta, pizza, bread dough, pizza dough, bread sticks, sourdough bread, joseph borio, food network, cooking channel, cnn, vico del gargano, bread oven, quick, joy of baking

Id: SG-fiKD8pH4

Length: 14min 55sec (895 seconds)

Published: Sun Jan 29 2017