«BREAD is LOVE» & «LOVE takes TIME» . . . remember this !*
*(especially if you decide to watch my 15-minute step-by-step video, but you can speed up to 10X to 1½ minutes, if you must, pffffffffffffff) ...
REAL-TIME REQUIREMENTS :
2 minutes to weigh and measure the ingredients
2 minutes to mix and blend (into a shaggy dough)
3 minutes to knead (into a shaped & formed dough)
18-20 hours for the 1st rise
2 minutes to fold over, re-shape and prepare for the 2nd rise
90-120 minutes for the 2nd rise
40-45 minutes oven (and dutch oven cooking pot) preheating time
1 minute to prepare & transfer into the dutch oven
45-50 minutes total baking time (in the dutch oven with lid + without lid + without anything)
(+ 5 minutes cleaning time)
In other words, a total of a quarter of an hour maximum active time (in 3 steps) to prepare a 1 kg loaf of bread for the week, 24 hours in advance !
You can choose not to knead (as is the craze today) but no-knead still means mixing and blending and somewhat forming … so just hand-knead it a few minutes and stop asking questions … (but I prepared a post on no-knead versus kneaded bread experiments and maybe i’ll post that too some day soon).
You can modify the recipe using only white flour (I always use organic white flour and a little bit (about 20%) whole wheat bread flour and/or only plain water instead of fermented milk (but it will inevitably be less tasty and less moist) and I sometimes replace the water with light beer or apple cider (but I always use fermented milk) and/or with or without sesame seeds or a mix of other seeds.
*As you can see in the photos, there are several types of bread variations but the bread in the video is as indicated.
**The organic gluten powder (which is wheat protein and that you can easily get in an organic supermarket for 5€/kg and that will last you for the year if you make bread once a week) that I use is to boost the bread’s elasticity because here in Europe, most regular all-purpose flours are between 10-12% protein/gluten content and 14%-15% is actually better for bread and pizza dough. Please understand that organic gluten is not like the industrial gluten in store-bought breads (which are huge, modified and indigestible gluten molecules). Sometimes it’s not the gluten that bloats you but the extra enzymes that are added … Needless to say, I never get bloated after eating my home-made bread (store-bought or bakery-bought bread bloat me every time) … You can decide what is best for you.
I hope you appreciate the video.
Yeah I know, 15 minutes seems long ... but many of you asked for it so just watch it on the weekend when you have some free time.
If you can watch the whole thing (that’s the hardest part), then you can make and bake your own bread . . . :)