[2 - 2] hey everyone its Kenji I'm at home it's
[2 - 4] 8:45 on a Saturday night which means
[4 - 6] that it's a perfect time to start making
[6 - 10] dough for no need bread now no need
[10 - 13] bread it's like the easiest it's the
[13 - 15] easiest way I know to make bread you
[15 - 17] start here we go we're gonna get some
[17 - 18] flour so first of all first thing you
[18 - 21] want to do is get a scale actually let
[21 - 22] me show you why you want to get a scale
[22 - 25] scales make baking so so much easier
[25 - 26] the reason I want to get a scale is he
[26 - 28] right so if you try and do things by
[28 - 33] volume look up a measuring cup doesn't
[33 - 34] matter its size so the big problem you
[34 - 38] end up with is this look so if I scooped
[38 - 44] out flour and a measuring cup and say I
[45 - 51] so 2/3 of a cup of flour there that is
[51 - 57] 57 grams now say I'd do it again but I
[57 - 61] don't push quite as hard when I level it
[61 - 63] let's hear this often let's see what we
[63 - 69] get now now we got 52 grams and now
[69 - 71] let's say we do it this way where some
[71 - 75] people do where you take a spoon you
[75 - 83] spoon it into the cup level it let me
[89 - 89] now we've got 48 grams so that's 48
[89 - 92] grams to 57 grams it's a pretty wide
[92 - 95] range and that can be an issue when
[95 - 96] you're baking where you want everything
[96 - 98] to be kind of well what we do is we work
[98 - 100] in things called bakers percentages and
[100 - 103] bakers percentages are just a way of
[103 - 106] normalizing a recipe to the amount of
[106 - 108] flour that you use so it allows you to
[108 - 110] scale a recipe so for instance so when
[110 - 112] you're making a bread recipe you'd
[112 - 113] always consider the amount of flour you
[113 - 116] have to be 100% okay and then everything
[116 - 119] else is based on that so this dough for
[119 - 123] instance is 75 75 percent hydration
[123 - 126] means 75 percent water two percent salt
[126 - 129] or two and a half percent salt and about
[129 - 132] quarter to half a percent yeast so that
[132 - 133] means that no matter how much flour I
[133 - 135] start with it's very easy to calculate
[135 - 137] how much of the other ingredients I need
[137 - 139] to make the dough correctly every time
[139 - 141] so for this particular recipe I'm going
[141 - 152] to start with 400 grams of flour
[154 - 154] when I was at Cook's Illustrated we
[154 - 157] actually did a test on measuring flour
[157 - 159] weighing it out and we found that there
[159 - 162] was a difference it ranged from a cup of
[162 - 164] flour ranged from four ounces to six
[165 - 166] ounces depending on who was packing it
[166 - 168] and how they were packing it so that's
[168 - 171] like a difference of I mean 400 to 600
[171 - 173] that's a difference of 50 percent which
[173 - 175] is a huge difference I'm actually gonna
[175 - 177] switch over to this other bowl which I
[177 - 181] prefer sorry get the bigger bowl first I
[181 - 183] love this scale by the way this is an ox
[183 - 185] Oh scale pull out pull out a face which
[185 - 187] means that you can put your dough on it
[187 - 188] you can put your bowl on it and you
[188 - 189] don't have to like kind of duck
[189 - 191] underneath to see all right so we have
[191 - 195] 400 grams of flour in there I'm gonna
[195 - 198] get a quarter of a percent of yeast
[198 - 200] maybe let me get a half percent so
[200 - 203] that's 2 grams this is instant yeast by
[203 - 206] the way and honestly you don't have to
[206 - 208] be super precise with your yeast at all
[208 - 210] it almost um self regulates itself as it
[210 - 211] starts to rise overnight we'll talk
[211 - 213] about that talk about it in a little bit
[213 - 217] mm-hmm and now I'm going to do two and a
[217 - 219] half percent of salt so that's what does
[219 - 222] that six grams of salt no all right 6
[222 - 226] grams of salt I drew that right two and
[226 - 233] a half percent of 400 is six right yes
[234 - 234] yeah a little bit more if that's all
[234 - 236] right two and a half to three percent
[236 - 238] oh no that's literally less whatever
[238 - 240] told you I love this skill right all
[240 - 241] right here we go
[241 - 247] and then we mix it all up
[250 - 250] no need Brett no need bread by the way
[250 - 254] has been around a real long time but it
[254 - 256] became really popular I think in like
[258 - 259] it was while I was that Cook's
[259 - 261] Illustrated so I think it was 2007 say
[261 - 266] 2006 when Mark Bittman broke down Jim
[266 - 268] Lahey Baker in New York wrote down Jim
[268 - 270] Lahey he's method for it in the New York
[270 - 272] Times and then like everybody was doing
[272 - 273] either remember like coming into the
[273 - 275] Test Kitchen one day and tasting this
[275 - 277] bread that someone I baked and it was
[277 - 280] like incredibly good and it come from
[280 - 283] the New York Times and well the idea
[283 - 285] behind Nonis bread oh I'm gonna add some
[285 - 287] beer you don't have time just drinking
[287 - 290] it I'm gonna put replace some of my
[290 - 292] water with beer we're going with 300
[292 - 295] grams of water or 300 ends of liquid so
[295 - 298] let's say let's do like 50 grams of beer
[298 - 305] ish a little more I'll get this up to
[305 - 310] 300 with the water so the idea behind it
[310 - 312] is that normally the reason you need
[312 - 315] dough is that when you add water to
[315 - 318] flour the proteins in the flour gluten
[318 - 320] and gliadin a little too much water
[320 - 322] again that's all right very forgiving
[322 - 327] recipe they form gluten gluten is a
[327 - 329] protein Network that is what keeps bread
[329 - 331] its structure so like a really nice
[331 - 333] chewy bag yet or a nice chewy sourdough
[333 - 336] that texture comes from the formation of
[336 - 340] gluten now normally what you would do is
[340 - 342] you would need bread and kneading bread
[342 - 344] what that does is that it causes the the
[344 - 348] proteins to interlink and form that
[348 - 350] network that sort of net of protein that
[350 - 353] then as the bed as the as the yeast
[353 - 356] produces carbon dioxide it kind of puffs
[356 - 358] up the little air pockets inside there
[358 - 359] and then as you bake it those puffs up
[359 - 361] even more from the heat you know from
[361 - 362] the expansion of the gases and that's
[363 - 364] what makes bread have that kind of light
[365 - 367] texture the bubbles inside so normally you would
[367 - 369] the bubbles inside so normally you would need bread to get to form gluten them
[369 - 371] the way no need bread works is that
[371 - 372] there's a high enough amount of water in
[372 - 375] there that the molecules kind of move
[375 - 376] around a little bit more freely than
[376 - 377] they wouldn't have in a sort of low
[377 - 380] hydration bread and as you let it sit at
[380 - 382] room temperature overnight 12 to 18
[382 - 385] hours or so the action of the yeast they
[385 - 387] producing those bubbles and those
[387 - 389] bubbles kind of pushing up through the
[389 - 391] dough those actually do all of the
[391 - 393] kneading work for you aligning all the
[393 - 394] molecules that you don't really have to
[394 - 396] do any kneading at all all you got to do
[396 - 399] is do this mix it up you saw how little
[399 - 400] I mixed it up you just want to make sure
[400 - 402] that there's no dry flour remaining in
[402 - 405] there you can cover with plastic I'm
[405 - 406] gonna cover it with a second Bowl that
[406 - 408] goes upside down like this and then
[408 - 409] we're just gonna let it sit there now
[409 - 415] for oh I don't know about 12 hours 12
[415 - 417] hours 12 hours 20 minutes or so um
[417 - 421] that's how long it's been and you see
[421 - 422] this is breakfast and we're about to sit
[422 - 424] down eat breakfast don't give me quickly
[424 - 425] give this bread to a few torrent turns
[425 - 427] so this is what the dough is gonna look
[427 - 429] like the next day so you can see it's
[429 - 432] kind of risen it's nice and bubbly very
[432 - 436] very soft what I'm gonna do now this is
[436 - 437] a sort of optional step but I like to do
[437 - 440] it clean hands I just wash my hands what
[440 - 441] you want to do is give it like a few
[441 - 442] turns and when you're working with it
[442 - 444] wet dode this what you got to kind of be
[444 - 448] very gentle and touch it very loosely
[448 - 449] you don't want to let your hand let it
[449 - 453] rest on your hands or it'll stick so I'm
[453 - 454] doing is I'm giving it a few turns
[454 - 457] which means I'm taking one side of the
[457 - 459] dough and then pulling it over the top
[459 - 461] and then kind of folding and folding it
[461 - 463] over itself like that you can do this
[463 - 466] like a couple times and the idea here is
[466 - 469] that you're re you're kind of
[470 - 471] homogenizing it a little bit so that
[471 - 474] yeast that has been abandoned in pockets
[474 - 476] with no food left is sort of getting
[476 - 479] reintroduced to more food sources so
[479 - 480] that I can ferment a little bit longer
[480 - 482] and rise a little bit more and that's it
[482 - 483] and I'm gonna cover it up again and I'll
[483 - 487] come back to it in about an hour or so
[487 - 490] you can wait up to two hours you can
[490 - 492] wait even longer if you want if you
[492 - 493] really want to develop flavor in here
[493 - 494] what you can actually do is transfer
[495 - 497] like a ziploc bag or some kind of
[497 - 500] refrigerator friendly container tight
[500 - 503] container so I'm I dropped a flexi then
[503 - 505] there had that good there
[505 - 507] so I'm got a refrigerator friendly
[507 - 509] airtight container and let it sit in the
[509 - 511] fridge too cold ferment for three to
[511 - 513] five days and that will really help it
[513 - 515] develop some more nice flavor but today
[515 - 518] we're just gonna do a same-day loaf so I
[518 - 520] got a sheet of parchment paper here and
[520 - 522] in the oven here I've got this is one of
[522 - 525] the real keys in fact this is the real
[525 - 527] trick in this recipe is using a Dutch
[527 - 529] oven to break to bake the bread and I'll
[529 - 530] tell you a little bit more bit more
[530 - 531] about that later but I've got this Dutch
[531 - 535] oven in an oven preheated to 450 degrees
[535 - 537] I'll talk about the signs of that once
[537 - 539] we get the dough in there and you can
[539 - 541] see this one I is a lectures a but I've
[541 - 543] replaced the normal it comes with a
[543 - 546] plastic polypropylene handle this one
[546 - 548] I've replaced with the stainless steel
[548 - 549] one that you can buy online and that
[549 - 551] makes it I've improved past I think I
[552 - 554] think the other one starts to off gas at
[554 - 555] like 425 degrees or something like that
[555 - 557] so this one will let you take it up to
[557 - 560] 400 degrees no problem which is what you
[560 - 561] want for your bread all right got a
[561 - 569] little bit of flour does my board up
[574 - 574] look gentle dusting on the top and again
[574 - 576] you want to work pretty quick with wet
[576 - 578] those like this so don't let it like sit
[578 - 581] on your hand for too long all right so
[581 - 582] we got our dough I'm gonna take it and
[582 - 584] I'm just gonna fold this over like that
[584 - 587] fold that over like that just Jarett
[587 - 589] very gently tuck it together make a
[589 - 593] little seam and that's just to kind of
[593 - 594] shape the outside of it and I'm flipping
[594 - 596] it right back over and there we go
[596 - 597] that's basically it that's gonna be our
[597 - 599] loaf of bread you can see how nice and
[599 - 603] soft and well it's a high hydration
[603 - 606] dough so it again you can see I'm moving
[606 - 607] my hands like this you don't want to
[607 - 609] really if I tried to pick this up it
[609 - 611] would stick to my fingers if I tried to
[611 - 612] pick it up and hold it and I think
[612 - 614] that's one thing that a lot of you know
[614 - 615] at least I had a lot of trouble with
[615 - 618] when I was first learning how to bake
[618 - 619] and first learning how to handle dough's
[619 - 621] I always thought they would they should
[621 - 623] be much drier than they were and easy to
[623 - 625] like need and easy to put into shape and
[626 - 627] I guess because I'd been used to working
[627 - 629] with play-doh but a high hydration bill
[629 - 630] like this it is going to have like a
[630 - 634] very sticky texture and it's not you're
[634 - 636] not going to want to handle it very much
[636 - 639] I put a little bit more flour on this
[639 - 641] parchment here now I'm going to pick
[641 - 644] this up and transfer it there again
[644 - 649] quick seam side down okay give it a
[649 - 650] little tuck underneath make sure it
[650 - 651] looks nice and pretty
[652 - 656] and I'm gonna take this dish towel I'm
[656 - 665] going to flour it clean dish towel
[665 - 667] um you know doesn't have to be brand new
[667 - 671] but recently washed okay I'm just gonna
[671 - 673] put this right over the top here and
[673 - 675] that's gonna allow the bread to rise one
[675 - 679] last time without drying out and
[679 - 681] hopefully the flour will make sure that
[681 - 683] it doesn't stick to the dish toilet all
[683 - 685] right so that's the last rise it's gonna
[685 - 686] take and the next step is going to be
[686 - 688] baking by the time you're doing this you
[688 - 691] do want to have your oven preheating let
[691 - 693] your oven preheat for at least an hour
[693 - 694] because you want to make sure that that
[694 - 696] Dutch oven is all the way up to the same
[696 - 698] temperature as the ambient air
[698 - 699] temperature in the oven so you want the
[699 - 701] surface of all the Dutch oven and all
[701 - 702] the air inside the Dutch oven to be at
[702 - 705] 450 degrees as well all right so I will
[705 - 708] be back in an hour or so all right
[708 - 710] all right it's actually now been about
[710 - 714] three hours um even I think I was only
[714 - 716] planning to go for one but you know just
[716 - 718] dokin go for its last rise for anywhere
[718 - 721] between like 1 to 4 hours or so and I
[721 - 725] real and I realized that this recipe so
[725 - 727] far it's like I've messed up the amount
[727 - 729] of flour the amount of water in it and
[729 - 731] I've messed up the amount of rising and
[731 - 733] it seems like I just consistently say oh
[733 - 735] you can do whatever you want and it's
[735 - 737] still gonna come up fine but that's
[737 - 739] because it's like basically true you can
[739 - 742] do you can screw this up in many ways
[742 - 743] and still have the bread come out
[743 - 745] totally fine I'm just giving it a few
[745 - 747] little slashes here that's going to
[747 - 749] allow to puff out a little bit I'm gonna
[749 - 752] dust it with a tiny bit of cornmeal you
[752 - 753] don't have to
[753 - 754] you could dust it with flour if you want
[755 - 758] we're matter you could do cracked wheat corn
[758 - 760] matter you could do cracked wheat corn meal you can do nuts and seeds if you
[760 - 765] want so breads here I'm gonna make a little
[765 - 767] so breads here I'm gonna make a little landing spot for my real real hot Dutch
[767 - 770] oven actually let's do it with the flour
[770 - 772] side in little longing landing spot for
[772 - 774] the Dutch oven so this oven has been
[774 - 776] preheating has been preheated within the
[776 - 786] oven to 450 degrees now good coming off
[786 - 793] I do this on parchment paper
[793 - 796] specifically because it makes it easy to
[796 - 799] then let's get rid of this excess flour
[799 - 804] to then pick it up and plop it right in
[804 - 809] just like that okay and then hmm the lid
[809 - 813] goes back on and this goes right back in
[813 - 815] to that 450 degree oven for about 20 to
[815 - 818] 30 minutes hopefully that weird there's
[818 - 819] gonna be a weird cut in this video
[819 - 822] because I I don't have a production
[822 - 825] assistant and so I would miss
[825 - 827] miscalculated the angle of my camera
[829 - 831] anyhow so the point is that what happened the
[831 - 832] so the point is that what happened the reason why you put that lid on there is
[832 - 836] that so in a good bakeries oven like if
[836 - 838] you go to like a sourdough Bakery a
[838 - 839] bakery that a real traditional bakery
[839 - 841] the the oven will have a lot of moisture
[841 - 843] in it and that's what helps give the
[843 - 845] bread I think called oven spring so what
[845 - 847] it does is it keeps the exterior of the
[847 - 849] bread bread soft a little bit longer all
[849 - 851] that extra moisture and so that when it
[851 - 853] goes in the oven a lot of the the
[853 - 855] bubbles the gas bubbles that the carbon
[855 - 856] and the carbon dioxide that the yeast
[856 - 859] has been producing they'll expand very
[859 - 863] rapidly and that's what gives like a
[863 - 865] high hydration bread those nice big
[865 - 867] bubbles inside that nice crumb structure
[867 - 871] so it also keeps the exterior it makes
[871 - 872] this sort of thicker layer of
[872 - 875] gelatinized starch on the exterior and
[875 - 877] as the bread break bread bakes that's
[877 - 879] what gives you that really super crackly
[879 - 882] crust that you usually miss from home
[882 - 884] baked breads baking it inside a Dutch
[884 - 886] oven is what helps do that because it
[886 - 888] traps steam and if you have a steam oven
[889 - 890] that great you can you can inject your having
[890 - 892] great you can you can inject your having the steam most Wellman ovens can't do
[892 - 894] that electric ovens tend to be a little
[894 - 896] bit better about this because electric
[896 - 899] ovens don't need to vent gas out so a
[899 - 902] gas oven as it burns gas you need to
[902 - 903] vent the byproducts of that combustion
[903 - 906] out so gas ovens just vent automatically
[906 - 908] so they don't hold moisture in them very
[908 - 910] well electric ovens tend to be sealed
[910 - 912] better so you can put like a pan of
[912 - 913] water or you can splash some water in
[913 - 914] the bottom of the oven and that steam
[914 - 917] will actually stay in there and help you
[917 - 918] steamed bread if you don't want to do it
[918 - 920] inside a Dutch oven but the easiest
[920 - 921] solution is really to bake it directly
[921 - 923] inside a Dutch oven in your oven and
[923 - 926] that's the big sort of trick in this
[926 - 928] recipe aside from the whole no kneading
[928 - 930] thing right so that breads gonna bake
[930 - 933] for about twenty to thirty minutes with
[933 - 934] the awit the lid on then I'm gonna pop
[934 - 935] the lid off and bake it for another
[935 - 937] twenty to thirty minutes until it's done
[937 - 939] and then we're ready to eat them and in
[939 - 940] the meantime I'm gonna get back to the
[940 - 941] steak in the fridge so you'll find that
[941 - 944] video sometime soon that's what this
[944 - 946] thyme and rosemary and shallots are
[946 - 947] anyhow I will be back with you in
[947 - 949] alright I'm in the middle of my steak
[949 - 951] video here you can see the steaks in a
[951 - 955] stove but it's been about 20 minutes or
[955 - 957] so since the bread went into the oven so
[957 - 958] I'm gonna take off the lid and check on
[968 - 968] and in fact I already check on it you'll
[968 - 970] see that in the stake video of it all
[970 - 972] right there we go so you see it's had
[972 - 974] that nice oven spring it's puffed up I
[974 - 975] mean you can also see it has this kind
[975 - 978] of shiny gelatinized coating and that's
[978 - 980] exactly what you're looking for that
[980 - 982] comes from the the steam that you get
[982 - 984] built up inside the Dutch oven and
[984 - 985] that's what's going to give you that
[985 - 987] super nice crackly crust all right lids
[987 - 988] off I'm gonna let it continue baking now
[988 - 993] probably another 30 minutes or so all
[993 - 995] right so now it's been I think about 40
[995 - 1001] ish minutes or so and for some reason I
[1001 - 1003] couldn't find my bread knife so
[1003 - 1006] continuing with the theme of it doesn't
[1006 - 1008] really matter let me find a landing spot
[1008 - 1021] for that landing spot for the batch oven
[1023 - 1023] continue with that theme of it doesn't
[1023 - 1024] really matter we're gonna cut it open
[1024 - 1027] with a regular knife and there you go so
[1027 - 1037] nice crackly crust [Music]
[1037 - 1046] [Music] I just hot normally you'd want to let
[1046 - 1049] this cool before you cut it open but I'm
[1049 - 1050] a little bit eager to see what it looks
[1050 - 1052] like on the inside so I'm just going to
[1052 - 1057] do it know what that was
[1060 - 1060] so bread knife would be the ideal tool
[1060 - 1065] for this job but I'm using a hot noodle
[1065 - 1068] regular old chef's knife is this what I
[1068 - 1073] got alright so there you go that's the
[1073 - 1079] chrome structure on the inside you see
[1079 - 1084] plenty of holes nice big holes soft
[1084 - 1088] springy and a really nice thick crackly
[1088 - 1092] crust and you get that again from the
[1092 - 1094] baking it in the Dutch oven
[1094 - 1097] so no kneading at all all you do is wait
[1097 - 1099] and you bake it inside a Dutch oven this
[1099 - 1100] what you get I'm going to grab some
[1100 - 1111] butter here some butter let's give this
[1111 - 1117] a taste can you hear that wait listen to
[1141 - 1141] mmm I could use just a little bit of
[1141 - 1144] salt because of my bad math mistake
[1144 - 1170] yesterday but sit home on today to
[1170 - 1182] everybody good boy
[1195 - 1195] no need bread this is the easiest bread
[1195 - 1203] you can make fine you later