Hellow guys, Welcome to my website, and you are watching 1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make. and this vIdeo is uploaded by Brian Lagerstrom at 2020-08-13T09:00:00-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | 1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make |
| Video Uploader | Video From Brian Lagerstrom |
| Upload Date | This Video Uploaded At 13-08-2020 12:00:00 |
| Video Discription | In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required. Thank you for watching! If you'd like to show me some love and buy me a coffee, head here: https://ko-fi.com/brianlagerstrom Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom VIDEOS YOU MIGHT ALSO LIKE: - EASY BAGUETTE: https://youtu.be/5FR__Gt0CSo - 5 TIPS FOR BETTER SOURDOUGH: https://youtu.be/wjPa-zizxwc - SEEDED SOURDOUGH: https://youtu.be/lpVIjAHpSC0 - NO KNEAD SOURDOUGH: https://youtu.be/40MIY0Yl5fY INGREDIENTS: ****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape! ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle. PREFERMENT (POOLISH) 150g or ROUGHLY 1 C. AP FLOUR 150g or ROUGHLY 2/3C. WATER (ROOM TEMP) 1 small pinch YEAST - let the poolish ripen on counter 4-24 hours, preferably at least 16 DOUGH 280g or 1 1/4C.WATER (98F) 2g or 1/2 TSP YEAST ALL OF THE POOLISH 350g or 2 1/4 C. AP FLOUR 50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR 10g or roughly 1.5 TSP KOSHER SALT BAKING TIMES/ TEMPS METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam) METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color. METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color. **MY GEAR** 5.5 qt LE CREUSET DUTCH OVEN: https://amzn.to/3mTOPsh MY FAV STAINLESS STEEL MIXING BOWL: https://amzn.to/36kUgdY PLASTIC DOUGH CARD: https://amzn.to/34dtXUB MEASURING CUPS/SPOONS: https://amzn.to/2EYjEee HALF SHEET PAN + RACK: https://amzn.to/34v7CSC BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! #beginnerbread #easybreadrecipe #bread || MUSIC || EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 bensound.com ––––––––––– |
| Category | Howto & Style |
| Tags | easy bread recipe | easiest rustic bread | easy rustic bread | beginner bread baking | bread without mixer | bread | homemade bread | bread recipe | bread with poolish | how to make poolish dough | how to make bread at home | bread for beginners | best bread for beginners | crusty bread | crusty loaf | rustic bread | rustic loaf | brian lagerstrom | weeds and sardines |
