POV No Knead Bread

hey everyone its Kenji I'm at home it's 8:45 on a Saturday night which means that it's a perfect time to start making dough for no need bread now no need bread it's like the easiest it's the easiest way I know to make bread you start here we go we're gonna get some flour so first of all first thing you want to do is get a scale actually let me show you why you want to get a scale scales make baking so so much easier the reason I want to get a scale is he right so if you try and do things by volume look up a measuring cup doesn't matter its size so the big problem you end up with is this look so if I scooped out flour and a measuring cup and say I level it off so 2/3 of a cup of flour there that is 57 grams now say I'd do it again but I don't push quite as hard when I level it let's hear this often let's see what we get now now we got 52 grams and now let's say we do it this way where some people do where you take a spoon you spoon it into the cup level it let me dump it in now we've got 48 grams so that's 48 grams to 57 grams it's a pretty wide range and that can be an issue when you're baking where you want everything to be kind of well what we do is we work in things called bakers percentages and bakers percentages are just a way of normalizing a recipe to the amount of flour that you use so it allows you to scale a recipe so for instance so when you're making a bread recipe you'd always consider the amount of flour you have to be 100% okay and then everything else is based on that so this dough for instance is 75 75 percent hydration means 75 percent water two percent salt or two and a half percent salt and about quarter to half a percent yeast so that means that no matter how much flour I start with it's very easy to calculate how much of the other ingredients I need to make the dough correctly every time so for this particular recipe I'm going to start with 400 grams of flour when I was at Cook's Illustrated we actually did a test on measuring flour weighing it out and we found that there was a difference it ranged from a cup of flour ranged from four ounces to six ounces depending on who was packing it and how they were packing it so that's like a difference of I mean 400 to 600 that's a difference of 50 percent which is a huge difference I'm actually gonna switch over to this other bowl which I prefer sorry get the bigger bowl first I love this scale by the way this is an ox Oh scale pull out pull out a face which means that you can put your dough on it you can put your bowl on it and you don't have to like kind of duck underneath to see all right so we have 400 grams of flour in there I'm gonna get a quarter of a percent of yeast maybe let me get a half percent so that's 2 grams this is instant yeast by the way and honestly you don't have to be super precise with your yeast at all it almost um self regulates itself as it starts to rise overnight we'll talk about that talk about it in a little bit mm-hmm and now I'm going to do two and a half percent of salt so that's what does that six grams of salt no all right 6 grams of salt I drew that right two and a half percent of 400 is six right yes yeah a little bit more if that's all right two and a half to three percent oh no that's literally less whatever told you I love this skill right all right here we go and then we mix it all up no need Brett no need bread by the way has been around a real long time but it became really popular I think in like 2007 ish it was while I was that Cook's Illustrated so I think it was 2007 say 2006 when Mark Bittman broke down Jim Lahey Baker in New York wrote down Jim Lahey he's method for it in the New York Times and then like everybody was doing either remember like coming into the Test Kitchen one day and tasting this bread that someone I baked and it was like incredibly good and it come from the New York Times and well the idea behind Nonis bread oh I'm gonna add some beer you don't have time just drinking it I'm gonna put replace some of my water with beer we're going with 300 grams of water or 300 ends of liquid so let's say let's do like 50 grams of beer ish a little more I'll get this up to 300 with the water so the idea behind it is that normally the reason you need dough is that when you add water to flour the proteins in the flour gluten and gliadin a little too much water again that's all right very forgiving recipe they form gluten gluten is a protein Network that is what keeps bread its structure so like a really nice chewy bag yet or a nice chewy sourdough that texture comes from the formation of gluten now normally what you would do is you would need bread and kneading bread what that does is that it causes the the proteins to interlink and form that network that sort of net of protein that then as the bed as the as the yeast produces carbon dioxide it kind of puffs up the little air pockets inside there and then as you bake it those puffs up even more from the heat you know from the expansion of the gases and that's what makes bread have that kind of light texture the bubbles inside so normally you would need bread to get to form gluten them the way no need bread works is that there's a high enough amount of water in there that the molecules kind of move around a little bit more freely than they wouldn't have in a sort of low hydration bread and as you let it sit at room temperature overnight 12 to 18 hours or so the action of the yeast they producing those bubbles and those bubbles kind of pushing up through the dough those actually do all of the kneading work for you aligning all the molecules that you don't really have to do any kneading at all all you got to do is do this mix it up you saw how little I mixed it up you just want to make sure that there's no dry flour remaining in there you can cover with plastic I'm gonna cover it with a second Bowl that goes upside down like this and then we're just gonna let it sit there now for oh I don't know about 12 hours 12 hours 12 hours 20 minutes or so um that's how long it's been and you see this is breakfast and we're about to sit down eat breakfast don't give me quickly give this bread to a few torrent turns so this is what the dough is gonna look like the next day so you can see it's kind of risen it's nice and bubbly very very soft what I'm gonna do now this is a sort of optional step but I like to do it clean hands I just wash my hands what you want to do is give it like a few turns and when you're working with it wet dode this what you got to kind of be very gentle and touch it very loosely you don't want to let your hand let it rest on your hands or it'll stick so I'm doing is I'm giving it a few turns which means I'm taking one side of the dough and then pulling it over the top and then kind of folding and folding it over itself like that you can do this like a couple times and the idea here is that you're re you're kind of homogenizing it a little bit so that yeast that has been abandoned in pockets with no food left is sort of getting reintroduced to more food sources so that I can ferment a little bit longer and rise a little bit more and that's it and I'm gonna cover it up again and I'll come back to it in about an hour or so you can wait up to two hours you can wait even longer if you want if you really want to develop flavor in here what you can actually do is transfer this to a like a ziploc bag or some kind of refrigerator friendly container tight container so I'm I dropped a flexi then there had that good there so I'm got a refrigerator friendly airtight container and let it sit in the fridge too cold ferment for three to five days and that will really help it develop some more nice flavor but today we're just gonna do a same-day loaf so I got a sheet of parchment paper here and in the oven here I've got this is one of the real keys in fact this is the real trick in this recipe is using a Dutch oven to break to bake the bread and I'll tell you a little bit more bit more about that later but I've got this Dutch oven in an oven preheated to 450 degrees I'll talk about the signs of that once we get the dough in there and you can see this one I is a lectures a but I've replaced the normal it comes with a plastic polypropylene handle this one I've replaced with the stainless steel one that you can buy online and that makes it I've improved past I think I think the other one starts to off gas at like 425 degrees or something like that so this one will let you take it up to 400 degrees no problem which is what you want for your bread all right got a little bit of flour does my board up like this look gentle dusting on the top and again you want to work pretty quick with wet those like this so don't let it like sit on your hand for too long all right so we got our dough I'm gonna take it and I'm just gonna fold this over like that fold that over like that just Jarett very gently tuck it together make a little seam and that's just to kind of shape the outside of it and I'm flipping it right back over and there we go that's basically it that's gonna be our loaf of bread you can see how nice and soft and well it's a high hydration dough so it again you can see I'm moving my hands like this you don't want to really if I tried to pick this up it would stick to my fingers if I tried to pick it up and hold it and I think that's one thing that a lot of you know at least I had a lot of trouble with when I was first learning how to bake and first learning how to handle dough's I always thought they would they should be much drier than they were and easy to like need and easy to put into shape and move around I guess because I'd been used to working with play-doh but a high hydration bill like this it is going to have like a very sticky texture and it's not you're not going to want to handle it very much I put a little bit more flour on this parchment here now I'm going to pick this up and transfer it there again quick seam side down okay give it a little tuck underneath make sure it looks nice and pretty and I'm gonna take this dish towel I'm going to flour it clean dish towel um you know doesn't have to be brand new but recently washed okay I'm just gonna put this right over the top here and that's gonna allow the bread to rise one last time without drying out and hopefully the flour will make sure that it doesn't stick to the dish toilet all right so that's the last rise it's gonna take and the next step is going to be baking by the time you're doing this you do want to have your oven preheating let your oven preheat for at least an hour because you want to make sure that that Dutch oven is all the way up to the same temperature as the ambient air temperature in the oven so you want the surface of all the Dutch oven and all the air inside the Dutch oven to be at 450 degrees as well all right so I will be back in an hour or so all right all right it's actually now been about three hours um even I think I was only planning to go for one but you know just dokin go for its last rise for anywhere between like 1 to 4 hours or so and I real and I realized that this recipe so far it's like I've messed up the amount of flour the amount of water in it and I've messed up the amount of rising and it seems like I just consistently say oh you can do whatever you want and it's still gonna come up fine but that's because it's like basically true you can do you can screw this up in many ways and still have the bread come out totally fine I'm just giving it a few little slashes here that's going to allow to puff out a little bit I'm gonna dust it with a tiny bit of cornmeal you don't have to you could dust it with flour if you want we're matter you could do cracked wheat corn meal you can do nuts and seeds if you want so breads here I'm gonna make a little landing spot for my real real hot Dutch oven actually let's do it with the flour side in little longing landing spot for the Dutch oven so this oven has been preheating has been preheated within the oven to 450 degrees now good coming off I do this on parchment paper specifically because it makes it easy to then let's get rid of this excess flour to then pick it up and plop it right in just like that okay and then hmm the lid goes back on and this goes right back in to that 450 degree oven for about 20 to 30 minutes hopefully that weird there's gonna be a weird cut in this video because I I don't have a production assistant and so I would miss miscalculated the angle of my camera anyhow so the point is that what happened the reason why you put that lid on there is that so in a good bakeries oven like if you go to like a sourdough Bakery a bakery that a real traditional bakery the the oven will have a lot of moisture in it and that's what helps give the bread I think called oven spring so what it does is it keeps the exterior of the bread bread soft a little bit longer all that extra moisture and so that when it goes in the oven a lot of the the bubbles the gas bubbles that the carbon and the carbon dioxide that the yeast has been producing they'll expand very rapidly and that's what gives like a high hydration bread those nice big bubbles inside that nice crumb structure so it also keeps the exterior it makes this sort of thicker layer of gelatinized starch on the exterior and as the bread break bread bakes that's what gives you that really super crackly crust that you usually miss from home baked breads baking it inside a Dutch oven is what helps do that because it traps steam and if you have a steam oven that great you can you can inject your having the steam most Wellman ovens can't do that electric ovens tend to be a little bit better about this because electric ovens don't need to vent gas out so a gas oven as it burns gas you need to vent the byproducts of that combustion out so gas ovens just vent automatically so they don't hold moisture in them very well electric ovens tend to be sealed better so you can put like a pan of water or you can splash some water in the bottom of the oven and that steam will actually stay in there and help you steamed bread if you don't want to do it inside a Dutch oven but the easiest solution is really to bake it directly inside a Dutch oven in your oven and that's the big sort of trick in this recipe aside from the whole no kneading thing right so that breads gonna bake for about twenty to thirty minutes with the awit the lid on then I'm gonna pop the lid off and bake it for another twenty to thirty minutes until it's done and then we're ready to eat them and in the meantime I'm gonna get back to the steak in the fridge so you'll find that video sometime soon that's what this thyme and rosemary and shallots are anyhow I will be back with you in alright I'm in the middle of my steak video here you can see the steaks in a stove but it's been about 20 minutes or so since the bread went into the oven so I'm gonna take off the lid and check on it and in fact I already check on it you'll see that in the stake video of it all right there we go so you see it's had that nice oven spring it's puffed up I mean you can also see it has this kind of shiny gelatinized coating and that's exactly what you're looking for that comes from the the steam that you get built up inside the Dutch oven and that's what's going to give you that super nice crackly crust all right lids off I'm gonna let it continue baking now probably another 30 minutes or so all right so now it's been I think about 40 ish minutes or so and for some reason I couldn't find my bread knife so continuing with the theme of it doesn't really matter let me find a landing spot for that landing spot for the batch oven continue with that theme of it doesn't really matter we're gonna cut it open with a regular knife and there you go so nice crackly crust [Music] I just hot normally you'd want to let this cool before you cut it open but I'm a little bit eager to see what it looks like on the inside so I'm just going to do it know what that was so bread knife would be the ideal tool for this job but I'm using a hot noodle regular old chef's knife is this what I got alright so there you go that's the chrome structure on the inside you see plenty of holes nice big holes soft springy and a really nice thick crackly crust and you get that again from the baking it in the Dutch oven so no kneading at all all you do is wait and you bake it inside a Dutch oven this what you get I'm going to grab some butter here some butter let's give this a taste can you hear that wait listen to this mmm it's too hot to even spread butter huh mmm I could use just a little bit of salt because of my bad math mistake yesterday but sit home on today to everybody good boy [Applause] no need bread this is the easiest bread you can make fine you later

Channel: J. Kenji López-Alt

Views: 343,834

Rating: 4.9559927 out of 5

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Id: uWbl3Sr2y1Y

Length: 20min 2sec (1202 seconds)

Published: Tue Apr 14 2020