25 days ago

Chapters:

00:00 - Intro
02:22 - Supplies & Ingredients
03:49 - Measuring & Mixing
05:57 - Folding & Rising
07:27 - Shaping & Proofing
11:22 - Optional Egg Wash
14:39 - Baking
15:54 - Panned Loaf Reveal & Cutting
18:29 - Focaccia
21:03 - Fougasse
24:53 - Ficelles
28:51 - Pizza Crust
33:00 - Bonuses & Bloopers

Recipe:

(No-Knead Bread from Bread Baking for Beginners by Bonnie Ohara)

500 g All Purpose Flour = ~3 1/4 cups
375 g Water (about 95 degrees F) = 1 5/8 cups = 13 fl oz
8 g Yeast = 1 tbsp
10 g Salt = 1 tsp

PANNED LOAF METHOD

Measure

Mix

Let dough rest for about 20 mins

Fold dough in quarter turns “around the clock” 2-3 times

Let dough rise 90 minutes

Shape dough on lightly floured countertop - bring top down to the horizontal center and the bottom up to the horizontal center. Make a seam between the top and bottom. Give the dough a 1/4 turn and repeat (bring the new top down to the new horizontal center and the new bottom up to the new horizontal center and make another seam)

Place dough seam side down in a loaf pan, and proof for 90 minutes

Preheat the oven to 375 degrees F

If desired, make an egg wash out of 1 egg and 2 tbsp of milk (you can also use just water if you prefer) and brush it on the top of the proofed dough to help keep the crust soft.

Place the loaf pan in the oven and bake for 45 minutes total. After 20 minutes, check the bread to see if it is browning too quickly (should be golden brown in the end). If the loaf gets too brown, put some aluminum foil on top and continue baking the rest of the time.

Remove bread from the loaf pan, and let the bread cool on a cooling rack for at least 30 minutes.

Slice and enjoy!

FOCACCIA METHOD

Repeat steps for no knead dough until the end of rising

Preheat oven to 475 F

Oil a sheet pan and drop your dough onto it.

Drizzle some more oil on top of the dough and flatten it out into a large rectangle. Spread the dough out as much as you can.

Take your fingertips and lightly push dimples into the dough all over the top of your flattened dough.

Top with whatever toppings you choose.

Let dough continue to rest until the oven is preheated.

Place the sheet pan on the center rack of the oven. To create steam for the focaccia to rise, place another shallow pan (cake pan, brownie pan, loaf pan, etc.) with about an inch of water on the bottom oven rack. Bake for 10 minutes with steam.

After the 10 minutes, take the steam pan out, and continue to bake the focaccia for 10-15 more minutes until the outer crust is golden brown.

Cool for 30 minutes.

Slice and Enjoy!

FOUGASSE METHOD

Repeat steps for no knead dough until the end of rising

Preheat oven to 450 F

Oil a sheet pan and drop your dough onto it.

Drizzle some more oil on top of the dough and flatten the dough into a leaf shape with a wide bottom on one end and a rmore narrow rounded point on the other end. Flatten as much as possible

Cut a large slit down the center of the leaf shape. Pull the dough apart from each side of the line to create a wide line down the center.

Cut additional diagonal lines along each side of the dough outwards towards the top and the outer sides of the "leaf". Spread these lines out as much as possible as well.

Top with whatever you want. I used the rosemary and lemon zest that the book recommends.

Let the dough proof for 30-40 minutes.

No need for steam, just bake for 20 - 25 minutes until the fougasse is golden brown.

No cooling needed either. The book recommends that you eat this bread "as hot as you can stand it".

Slice and Enjoy!

FICELLES METHOD

Repeat steps for no knead dough until the end of rising

Preheat oven to 475 F

Oil a sheet pan and drop your dough onto it.

Oil and flatten the dough into a rough rectangle - as flat as you can make it.

Use a pizza cutter or a knife and cut the rectangle into 4 - 6 pieces (as equal as possible). These are meant to be rustic, not perfect, so don't worry if they are a little oddly shaped.

Proof for 30 - 45 minutes.

No steam needed, bake for 20 - 25 minutes until they are golden brown

Let cool for 30 minutes.

Slice and Enjoy!

PIZZA CRUST METHOD (Recipe makes 2 pizza crusts)

Repeat steps for no knead dough until the end of rising

Drop dough onto floured work surface and divide in half with a bench scraper.

Form each half into a flattened disc shape. Let rest for 30 minutes.

Preheat oven (and pizza stone if using one) to 450 F

Spread each flattened disc out into a wider circle shape on a pizza peel or parchment paper.

Top with pizza toppings

Bake 9 - 18 minutes in oven (keep an eye on it)

Slice and Enjoy!

Let me know in the comments how your bread turns out! You can also mention me on instagram (@shannon_on_the_gram)

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