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https://img.gvid.tv/i/448Erm16.jpg
Mirror:
https://files.catbox.moe/78vgn7.jpg

Of course I had to cut into it pretty much right away.

https://img.gvid.tv/i/2Ny8iZRm.jpg

Mirror:
https://files.catbox.moe/srwtl8.jpg

It has a heck of a crust! And it tastes fantastic!

2 3/4 Cups (350g) Organic Hard White Wheat
1 1/5 Cups (150g) Organic Hard Red Wheat
1 1/5 Cups (150g) Organic Khorasan Wheat
1 Cup (200g) Organic Sourdough Starter
1 1/2 Cups (350g) Water
1/4 Cup (2 oz. or 4 Tablespoons)(53g) Extra Virgin Olive Oil
1/4 Cup (2 oz. or 4 Tablespoons)(53g) Organic Honey
1/2 Tablespoon Rice Bran Extract (optional)
1 1/2 teaspoon Salt

450℉ for 15 minutes then reduced to 350℉ for another 15 minutes.

I should add; I let the starter rest on the counter ~8 hours before use.
The rise took about 6 hours, the proof took 2 hours.

https://www.youtube.com/watch?v=a5mmPQDQyvg

FDA okay'd Chlormequat to be found in food.

Not okay for farmers to use it in USA still, but is found used outside of USA, incl. Canada.

TLDW; buy organic made in the USA.

https://www.youtube.com/shorts/_XMSbdalHDQ

(click the 3 dots on youtube shorts to get the description)

Description

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2021
Feb 19
#shorts #nokneadbread #noknead
How to make easy no knead bread / sourdough! (:

This is the dutch oven i use: https://amzn.to/3qI2RyG
Any dutch oven with a lid works beautifully!

Ingredients:
430g bread flour (3.5cups)
390g water (1.5c + 2tbs)
12g salt (2tsp)
1/4tsp yeast

Use high gluten (bread flour) for best results and that chewy crumb!

Method:
- Mix everything together until there is no more visible flour
- Cover with a damp towel or plastic wrap.
- Ferment at room temperature for 12-18+hours (this loaf was 16hr)
- After the time, wet your hands and stretch and fold in all the sides.

- Move to parchment paper, seam side down. (this makes putting the bread in easier)
- Proof [see quote below] for 2 hours (i use the same bowl to cover it)
- Preheat your oven with your cast iron or dutch oven for 1 hour (450F)
- Dust the of your loaf with a little flour and cut straight down the middle. - You can use a scissor for this part too. This lets the steam escape in a controlled manner.

- Transfer your bread into your pan carefully.
- Bake Covered for 30 minutes.
- Take the lid off and bake uncovered for 25-30minutes more.
- Let it cool on a wire rack. Boom Bbby!!!! Nice job!!

The key to the crust is to bake it longer than you think. Your oven is going to be dark so the bread will look darker than it actually is. I usually go the full 30minutes.

For a funky sour flavor, let your dough cold ferment in the fridge for 3+ days. (after the initial 12-18hrs).
The wait is worth it!!
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TikTok: http://tiktok.com/@chinofrappuccino
Instagram: https://www.instagram.com/chino_cappucino/
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My Equipment (:
Camera: https://amzn.to/2NdYE75
Tweezers: https://amzn.to/3qa6uNR
Chef Knife: https://amzn.to/3q9O3Zn
Sushi knife: https://amzn.to/3tL4rSv
Cast Iron Pan: https://amzn.to/3qyCz1Q
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#nokneadsourdough #sourdoughrecipe #tiktokfood #kitchenhacks #stepbystep #easyrecipes #quickrecipes #funrecipes #foodhack #foodhacks #cookwithme #easytofollow #cooking #viral #foodporn #viralfood #viralfoods #chef #tiktokrecipes

https://files.catbox.moe/tidoni.jpg
I started with 2 Cups of Red Fife and 1 Cup of White Sonora wheat.
This produced about 4 3/4 Cups of freshly milled flour.
Sifting produced roughly 4 Cups.

1st:
5 3/4 Cups of Water in the mixer with
3 1/4 Tablespoons of Yeast and
~3 Cups of freshly milled flour
and mix until flour is entirely wetted, should be very liquidy.
Now is the autolyze - Verification that the yeast is working.
I basically didn't have to wait because it started making bubbles almost immediately.

2nd:
While on the lowest mixing setting add
The rest of the freshly milled flour, 1/4 Cup at a time, allowing time for it to incorporate and
3/4 Cup of Honey
3/4 Cup Coconut Oil
4 3/4 teaspoons Salt
1 1/2 Tablespoons of Stabilized Rice Bran (Not Necessary)(I forgot to add this until I added maybe 3 more cups of flour)
For the remainder of the flour, I used Vitrea Artisan Bread flour from Hayden Mills, 1/4 Cup at a time, allowing time for it to incorporate, until the dough begins to separate from the bowl.
Turn the oven on to pre-heat @350F.
Oil the bread pans (using 9x5 bread pans)

It is at this point, I should have added about 9 cups of Vitrea flour, Instead I was probably at about 7 1/2.
I decided to knead for 7 minutes in the machine on the lowest setting before realizing my mistake because of the tackiness of the dough still at that point, I then added an extra cup of flour, bringing the total to 12 1/2 Cups of flour. Next I let the machine knead for another 5 minutes, with a total knead time of about 12 minutes.
The dough was smooth enough for my satisfaction at this point. I also didn't want to over knead it.

3rd:
I floured down the silicone mat and dumped the dough on it, dividing it into 3 even portions, using a scale to verify.
Roll the portions into rectangles approximately 18x12, fold in thirds like a letter. And tightly roll the remainder, tucking the seams in the under-side of the loaf and placing the loaf in the Oiled bread pans.
Mist them with water to keep them from sticking to a tea towel covering over them while they rise, 10-30 minutes (depends on your yeast), until they roughly double in size.
I only had to wait 15 minutes.
Into the oven and bake for 30 minutes.