Bread Part 1 | Basics with Babish
Hey guys welcome back to Basics with Babish This week I'm a little under the weather, But that's, not gonna. Stop me from teaching you how to make bread. A process that takes a little more than plain old flour and turns it into something delicious.
You can actually eat. Let's, get down to basics, (, intro, music, ), Basics with Babish, and the all-new Basics with Babish.com are brought to you by Squarespace. Head there now to checkout recipes from the show kitchen equipment lists, My personal blog post and More Get 10 % off your first Squarespace order with offer code Babish.
, Whether you need a domain or website or online store, make your next move with Squarespace. All right. So we're gonna start off with Jim Lahey's, now-famous No-Knead bread technique. This is gonna start with 400 grams of bread, flour.
Bread, flour has a higher protein content and it's, going to help us develop better gluten in our bread. To this we are going to add one gram or 1/4 teaspoon of any kind of yeast, instant or active dry.
We're gonna whisk these together with our cute little whisk, and then we're, going to add about 10 grams or one and a half teaspoons Of kosher salt.. If you use table salt, keep it at 10 grams, But use more like three-quarters of a teaspoon, Then to this we're, going to add one and 1/3 cups of room-temperature water.
, And here's, where the easy part starts. We're going to gently mix the whole affair together until a rough ball of dough, forms. No kneading as they say. Cover with plastic, wrap and let sit at room temperature for 12 to 24 hours or until it looks like this.
Lacy filled with big beautiful Bubbles and reeking of Fermentation., And we're, going to turn this out onto a very heavily floured work surface. Now, in this step, we're, just trying to punch it down and shape it.
We're, not trying to work any of the flour into the dough., So make sure that you're, not needing it. We're, just grabbing the corners and pulling them in towards the center until we have a heavily floured, smooth and taut top to our Loaf.
Once you & # 39, ve got a large round. Smooth surface start pulling the dough in towards the bottom, Shaping it into a little pool as it's called and placing onto some flour Parchment paper, and now we're going to heavily dust and clean kitchen towel.
I hope I don't have to stay clean, But you know Don't, be a monster, use a clean towel and flour it liberally. So it does not stick to the dough because it's, going to cover The dough for the next one to two hours or until it has grown by about 50 %, not quite double.
During this time, we're preheating, our oven as hot as it can go with a cast-iron Dutch oven inside of it for at least an hour. Then we are cutting our parchment paper down to size for easy, droppage scoring the top of the loaf.
With Pattern you like using a bread knife or a razor blade and dropping below rectly into our preheated cast iron, then right before we cover It in place. In the oven we're, going to spray it down. Liberally with plain old water.
This is gonna help the ovens spring as it's called or the Rising that the bread does in the oven, with a little grimace at how hot our oven is. We're and make this guy for about 30 minutes. Removing the lid and giving it one last spritz of water, But halfway through the baking process, at the end of which we are going to be Rewarded with a site that looks a little bit like this and trust me.
There are very few sensations in life finer than smelling the bread that you've made from scratch emerge from the oven, But we & # 39. Ve got to be patient and let this guy cool completely before digging in about two hours.
I know that's, a long time to wait, But you will ruin the texture of your bread if you cut into it too early now There are a thousand different factors that can change the size of the holes and the crumb of your bread To the brownness of its Crust to the largeness of its oven spring, but the no need method is a very reliable way to end up with a delicious loaf.
Almost every time we'll cover the trickier techniques in the bread part two., But for now it's time to move on to another easy riser, So to speak, that's right Focaccia, with a recipe adapted from bone.
Appetit into the bowl of a stand mixer with the dough hook affixed, We are dumping 850 grams of bread, flour followed by 2 and 1/2 cups of room-temperature water. We're gonna mix those on low speed for a few minutes, while they're mixing.
We're, going to combine a half a cup of water measuring about 105 degrees, Fahrenheit with a whole packet of active dry yeast, along with a small pinch of sugar. This is just gonna give the yeast a little bit more to eat.
Whisk. Those together Let them stand at room temperature for about 5 minutes until foamy and add them to the shaggy ball of dough. You have forming in Your stand. Mixer as the extra water is fully absorbed.
We're, going to add in 2, tablespoons Of kosher salt and then knead with the dough hook on medium speed for about 5 minutes. When you're done, You're gonna be left with this very sticky dough, but do not fear.
That's. What we're after focaccia dough is usually very hydrated, So it has an open airy. Crumb we're gonna, let it rise in a large Generously, oiled Bowl covered in plastic, wrap for about 2 hours or until it has doubled in size Now to continue encouraging gluten formation.
We're, going to fold the dough onto itself a couple times by pulling it away from the edges of the bowl. This might not look like much, but it actually does a lot. Then we are hitting an 18 by 13 rimmed, baking sheet or half sheet with about a half a cup of olive oil.
This might seem like a lot, but you could actually do even more than this, and it would only make your focaccia better. We're gonna fold, the dough onto itself a couple more times again to encourage gluten development, and then it's, time to start shaping it Into the size of the pan.
. It might show some resistance and spring back on you. If it does oil it and cover it, with plastic wrap for 15 minutes to let the gluten to Relax, you might have to do this one or two times, but you will find by the end of this process.
It will easily be coasts into the edges of the pan.. Once you & # 39, ve got the pan filled out. It's, time to generously oil. The top of our dough cover once again in plastic, wrap and Ferment overnight in the fridge about 12 hours.
As you can see, here. Mine is really large and bubbly. I kind of over fermented it. So I'm popping bubbles and pulling it away from the sides of the pan, so it doesn't, stick in the oven and then with oiled fingers.
I'm, placing those characteristic dimples on top of the focaccia, Hitting it with a little bit of olive oil and letting it come up to room temperature Under plastic wrap about an hour while it's. Doing that we are preheating our oven again for a full hour at 450 degrees Fahrenheit, for giving this guy one last drizzle of oil and a generous sprinkle of big flaky Bolden's, salt and popping it in the oven for about half an hour Until it looks like this, it should pull away from the pan Pretty easily if you oiled it properly, If not just try to get under there with a sharp spatula and scrape it off.
. Just like our other loaf of bread, We're, letting this guy cool completely on a rack about an hour and a half before finally cracking him open. First, We got to admire it. A little bit. I mean look at it.
You made this Well. I made this, but you'll, make the one that you make and if you think about it, that's, pretty cool. This stuff works great for big fat. Italian sandwiches, like a praise, a and prosciutto, eaten with cheese or meats, and it's, a pretty impressive, relatively forgiving way to enter the world of bread baking, but my favorite way to eat.
It is with even more oil that is cut into strips. Like you get in a restaurant and dipped into a waiting pool of Extra-virgin olive oil, salt, freshly, ground pepper and what the hell some grated Parmesan cheese - I mean we're, making bread here, not zucchini noodles.
. We might as well do it right. So I just want to talk a little bit about designing my new website with Squarespace. They have this really intuitive easy-to-use platform.. That made it super easy. Even for somebody like me who's, never done web design.
Ever they have templates, They do domain stamp. Really good. Customer service is really an all-in-one one-stop shop for building a really slick website, And I was really happy with the way mine came out.
If you want to try it for yourself, You can start your free trial. Today, at squarespace.com and enter offer code & quot babish & quot to get 10 % off your first purchase, hey guys, welcome back to basics with babish.
For this week, I'm a little under the weather, but that's, not gonna. Stop me from teaching you how to make bread, a process that takes a little more than plain old flour and turns it into something delicious.
You can actually let's, get down to basics, [, Music, ], basics with babish, and the all-new basics with babish comm are brought to you by squarespace head there now to checkout recipes from the show kitchen equipment lists, my personal blog posts and more Get 10 % off your first Squarespace order with offer code babish whether you need a domain website or online store, make your next move with Squarespace all right.
So we're gonna start off with Jim Lahey's. Now-Famous no need bread technique. This is gonna start with 400 grams of bread, flour, bread flour has a higher protein content and it's, going to help us develop better gluten in our bread.
To this we are going to add one gram or 1/4 teaspoon of any kind of yeast, instant or active dry. We're gonna whisk these together with our cute little whisk, and then we're, going to add about 10 grams or one and a half teaspoons of kosher salt.
If you use table salt, keep it at 10 grams, but use more like three-quarters of a teaspoon, then to this we're, going to add one in 1/3 cups of room-temperature water and here's, where the easy part starts we're going to gently mix the whole affair together until a rough ball of dough forms no kneading, as they say, cover with plastic wrap and let's sit at room temperature for 12 to 24 hours or until it looks like this, lacy Filled with big beautiful bubbles and reeking of fermentation, and we're, going to turn this out onto a very heavily floured work surface.
Now this step we're, just trying to punch it down and shape it. We're, not trying to work any of the flour into the dough, so make sure that you're, not needing it. We're, just grabbing the corners and pulling them in towards the center until we have a heavily flour to smooth and taut top to our loaf.
Once you & # 39, ve got a large round. Smooth surface start pulling the dough in towards the bottom, shaping it into a little pool as it's called and placing onto some flour parchment paper, and now we're going to heavily dust and clean kitchen towel.
I hope I don't have to stay clean, but you know don't, be a monster, use a clean towel and flour it liberally. So it does not stick to the dough because it's, going to cover the dough for the next one to two hours or until it has grown by about 50 %, not quite double.
During this time, we're preheating, our oven as hot as it can go with a cast-iron Dutch oven inside of it for at least an hour. Then we are cutting our parchment paper down to size for easy, droppage scoring the top of the loaf.
With pattern you like using a bread knife or a razor blade and dropping below rectly into our preheated cast iron, then right before we cover it in place. In the oven, we're, going to spray it down liberally with plain old water.
This is gonna help the ovens spring as it's called or the rising that the bread does in the oven, with a little grimace at how hot our oven is. We're and make this guy for about 30 minutes. Removing the lid and giving it one last spritz of water, but halfway through the baking process, at the end of which we are going to be rewarded with a site that looks a little bit like this and trust me.
There are very few sensations in life finer than smelling the bread that you've made from scratch emerge from the oven, but we & # 39. Ve got to be patient and let this guy cool completely before digging in about two hours.
I know that's, a long time to wait, but you will ruin the texture of your bread if you cut into it too early now there are a thousand different factors that can change the size of the holes and the crumb of your bread To the brownness of its crust to the largeness of its oven spring, but the no need method is a very reliable way to end up with a delicious loaf.
Almost every time we'll cover the trickier techniques in the bread part too, but for now it's time to move on to another easy riser, so to speak, that's right focaccia, with a recipe adapted from bone.
Appetit into the bowl of a stand mixer with the dough hook affixed, we are dumping 850 grams of bread, flour followed by 2 and 1/2 cups of room-temperature water. We're gonna mix those on low speed for a few minutes, while they're mixing.
We're, going to combine a half a cup of water measuring about 105 degrees, Fahrenheit with a whole packet of active dry yeast, along with a small pinch of sugar. This is just gonna give the East a little bit more to eat whisk.
Those together let them stand at room temperature for about 5 minutes until foamy and add them to the shaggy ball of dough. You have forming in your stand. Mixer as the extra water is fully absorbed. We're, going to add in 2, tablespoons of kosher salt and then knead with the dough hook on medium speed for about 5 minutes.
When you're done, you're gonna be left with this very sticky dough, but do not fear that's. What we're after focaccia dough is usually very hydrated, so it has an open airy. Crumb we're gonna, let it rise in a large generously, oiled Bowl covered in plastic, wrap for about 2 hours or until it has doubled in size now to continue encouraging gluten formation.
We're, going to fold the dough onto itself a couple times by pulling it away from the edges of the bowl. This might not look like much, but it actually does a lot. Then we are hitting an 18 by 13 rimmed, baking sheet or half sheet with about a half a cup of olive oil.
This might seem like a lot, but you could actually do even more than this, and it would only make your focaccia better. We're gonna fold, the dough onto itself a couple more times again to encourage gluten development and then it's, time to start shaping it into the size of the pan.
It might show some resistance and spring back on you. If it does oil it and cover it, with plastic wrap for 15 minutes to let the gluten to relax, you might have to do this one or two times, but you will find by the end of this process.
It will easily be coasts into the edges of the pan. Once you & # 39, ve got the pan filled out. It's, time to generously oil. The top of our dough cover once again in plastic, wrap and ferment overnight in the fridge about 12 hours.
As you can see here, mine is really large and bubbly. I kind of over fermented it. So I'm popping bubbles and pulling it away from the sides of the pan, so it doesn't, stick in the oven and then with oiled fingers.
I'm, placing those characteristic dimples on top of the focaccia, hitting it with a little bit of olive oil and letting it come up to room temperature under plastic wrap about an hour while it's. Doing that we are preheating our oven again for a full hour at 450 degrees Fahrenheit, for giving this guy one last drizzle of oil and a generous sprinkle of big flaky Bolden's, salt and popping it in the oven for about half an hour Until it looks like this, it should pull away from the pan pretty easily if you boiled it properly, if not just try to get under there with a sharp spatula and scrape it off.
Just like our other loaf of bread, we're, letting this guy cool completely on a rack about an hour and a half before finally cracking him open. First, we got to admire it a little bit. I mean look at it.
You made this well. I made this, but you'll, make the one that you make and if you think about it, that's, pretty cool. This stuff works great for big fat. Italian sandwiches, like a praise, a and prosciutto, eaten with cheese or meats, and it's, a pretty impressive, relatively forgiving way to enter the world of bread baking, but my favorite way to eat.
It is with even more oil that is cut into strips. Like you get in a restaurant and dipped into a waiting pool of extra-virgin olive oil, salt, freshly, ground pepper and what the hell some grated Parmesan cheese - I mean we're, making bread here, not zucchini noodles.
We might as well do it right. So I just want to talk a little bit about designing my new website with Squarespace. They have this really intuitive easy-to-use platform that made it super easy. Even for somebody like me who's, never done web design.
Ever they have templates, they do domain stamp. Really good. Customer service is really an all-in-one one-stop shop for building a really slick website, and I was really happy with the way mine came out.
If you want to try it for yourself, you can start your free trial. Today, at squarespace.com and enter offer code babish to get 10 % off your first purchase, [ Music, ]
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