Artisan No-Knead Bread at Home| Step By Step Guide

Flour, Water, Salt and Yeast that is all you need to make magical breads at home. The feeling of making a beautiful loaf of artisan bread in your home oven is so satisfying! This bread comes together without kneading and has a long cold ferment to develop flavor. With a dollop of butter and jam it tastes so good! I hope you like the recipe and feel free to comment and ask me any questions My Bread Baking Masterclass https://www.udemy.com/course/bread-ba... TimeStamps 0:00​- Intro 0:24​- Mixing the Dough 1:16​- Developing Gluten by Stretch and Folds 3:26​- Pre-Shaping the Bread 4:19​- Preparing the Proofing Basket 4:35​- Final Shaping 5:00​- Final Proofing the Dough 5:48​- Scoring the Boule 6:12​- Baking in a Dutch Oven 7:06​- Baking directly in the Oven 8:02- Final Result FOLLOW ME: Instagram-   / peaceful_baking   #ASMR​ #nokneadbread​ #peacefulbaking​ Ingredients (Ideal dough temp 27C/80F) 400 grams Bread Flour (3 1/4 cups) 8 grams Salt (1 1/2 teaspoons) 2 grams Yeast (1/2 teaspoon) 280 grams Water (1 1/4 cups) (use slightly warm water in winters and cold water in summers) Method 1. Mix the ingredients together for 30 seconds and make a rough dough 2. Set aside for 30 mins for the flour to absorb the water 3. Give the dough 20 stretch and folds and rest for 30 mins 4. Give the dough another 20 turns and rest for 30 mins 5. Give the dough another 20 turns and the dough should feel much stronger and developed. Let ferment for 1 hour 6. Fold the dough 4 times and wrap with plastic and let ferment for 12-15 hours in the fridge 7. The next day preshape the dough lightly and let it rest for 30 mins 8. Final shape the dough into a tight ball and put it in a banneton for 2-3 hours 9. 1 Hour before completely proofed preheat the dutch oven or a baking stone at 250C/480F or the highest temperature possible 10. Score the loaf and bake at 250C/480F in the Dutch Oven for 20 mins and then take the lid off and bake at 220C/430F for another 20-25 mins 11. If baking on a baking stone bake at 250C/480F for 15 mins and then at 220C/430F for 30 mins. Make sure to spray water to create steam in the oven 12. Cool down for atleast an hour before slicing! Music "Tenderness", Music: www.bensound.com "Love", Music: www.bensound.com Royalty Free Music from Bensound