Homemade Bread - Amazing Crust in Conventional Oven

This is the best, yet the easiest bread I've ever made. It doesn't require kneading, I will show you an infinitely easier alternative that will give you the crust you want from the perfect bread. All you need is flour, water, yeast and salt. That's really it.
Making homemade bread is one of the most satisfying and rewarding experiences in the kitchen. The aroma, the texture, the taste, everything is wonderful. But sometimes it can be intimidating and complicated, especially if you don't have a bread machine or a dutch oven. That's why I created this recipe for a homemade bread that you can make in a conventional oven, with a regular pan or pot, and with minimal ingredients and effort. You don't need to knead the dough, you just need to fold it a few times and let it rise. The secret is to use a starter, called biga, that will give your bread a complex and rich flavor, and a crispy and golden crust.
The biga is the starter that you make the day before, and it only requires three ingredients:
• Water - 3 tbsp. (50 milliliters)
• Fresh or dry yeast - a tiny amount (about ⅛ tsp)
• Bread flour - ¾ cup (100 grams)
For the bread itself:
• Bread flour - 2 ½ cups (320 grams)
• Water - 1 cup (250 milliliters)
• Salt - 2 tsp.
• Biga - the starter that you made the day before
No knead bread still needs to develop gluten, so I came up with a series of easy steps to achieve this. You just need to pull the 4 sides of the dough and fold them to the center. Repeat this 3 times at 30 minutes intervals and you'll get the perfect gluten matrix inside your dough with less than 1 minute per step.
Watch the video to see how to make the biga, the starter that will make your bread awesome, how to mix the dough, how to fold it and let it rise, how to shape it and transfer it to the pan, how to score it and bake it, and how to enjoy it. You will love how simple and fun it is to make this homemade bread!
I hope you liked this video and learned how to make a homemade bread with an amazing crust in a conventional oven. Please let me know what you think and how your bread turned out. And if you haven't already, please subscribe to my channel and hit the bell icon to never miss a new video. Thanks for watching and see you soon!
Music:
Yasper - Birds Fly Higher Than The Moon chll.to/8e063c6f

[@Food-Language]

This is the best, yet the easiest bread I've ever made. It doesn't require kneading, I will show you an infinitely easier alternative that will give you the crust you want from the perfect bread. Keep watching!

[@ricardofonseca8454]

I love the sound of the crunchy bread!!!!

[@ovenmagic]

That crunchy sound in the beginning 🤤 Love your work!

[@Food-Language]

Thank you ♥

[@mallyarokiasamy9541]

I love your bread. I make it always

[@sitmengchue4077]

Biga the better. So fun! Thank you for sharing!

[@Food-Language]

Thanks for watching! I love biga, quick to make and the bread tastes amazing!

[@ChrissyRezepte]

Tolles Brot Rezept 👍🏻😍 Viele liebe Grüße CHRISSY

[@Sandybeautyexpert]

Thanks for your recipe I'm making today it's very nice ❤❤❤❤

[@Food-Language]

Thanks Sandy ♥

[@MikkiandAngel]

Looks so delicious 😋

[@Food-Language]

Thank you 😋

[@MiamDelicious]

Perfect bread! Good job!

[@Food-Language]

Thank you 😋

[@user-vu9md4he9e]

Wow yummy very lovely texture love it I make my own bread this will be great for me to try, thank u so much for sharing this recipe ❤❤

[@Food-Language]

My pleasure 😊 I hope you enjoy! ♥

[@Food-Language]

Also check out today's video, I'm sure you'll love it!

[@mark-ms5ol9cl9k]

I love it, the crispy sounds are so soothing. I will give it a try this weekend.

[@Food-Language]

Please do!

[@tarragonoxide]

Hi! I recently discovered your channel and was excited to make some of your recipes today. I made the seeded rolls with flax and sesame seeds and the mini baguettes, and they turned out great! This one, on the other hand, didn't, and it took forever to rise (probably because of the biga). I admit this is my first time working with biga and I knew the scant amount of yeast in the starter wouldn't be enough to give a substantial and sufficient rise in the final dough. I also noticed bits and pieces of biga not fully incorporated when I went in for the folds. It's been over 5 hours since my last fold, and while it's rising, it's slowly doing so. Hopefully the final product will turn out great!

[@Food-Language]

Hi Harvey! Biga is a very versatile thing, you would expect it to be tricky due to its low yeast content, but it's actually the opposite. The yeast has an exponential growth, even with a tiny amount it starts dividing and dividing until the process becomes explosive. The yeast content in biga is actually very high after it has finished fermenting. Now back to troubleshooting. How was your biga when you used it? Was it well-risen with lots of bubbles or was it "weak" and sticky? What's the temperature in your kitchen? If it's too warm (over 24-25°C (75-77°F)), I would advise finding a cooler place or even putting the biga in the fridge overnight and taking it out 1-4 hours before use. I use biga weekly, for bread and for pizza, and it never failed me.

[@salvatriceforcisi5304]

Ottimo,complimenti,il riposo del lievitino va fatto in frigo?

[@Food-Language]

Grazie! Io lo lascio a temperatura ambiente nel luogo più fresco della casa, ma se la temperatura dovesse superare i 24 gradi è meglio farlo riposare in frigo.

[@magdarivera9932]

I tried making the biga but it would not come together and my bread did not rise much . Your dough looks so wet mine was not.

[@Food-Language]

Hi Magda. First of all, thank you for trying my recipe! ♥ In my experience, some flours absorb significantly more water than others (especially those with higher protein content), so I would add just a tiny bit more water to the biga and to the dough itself. Add just enough so that the biga comes together without falling apart. Same for the dough, don't be afraid of it being too soft. I make this bread twice a week using the exact same quantities and it never failed me (in fact, I'm preparing one right now while typing this comment 😅). Out of curiosity, did you measure using cups or weighed the ingredients in grams?

[@magdarivera9932]

@@Food-Language I use cups. I did add water a little at a time. I’m actually baking one now the Biga was perfect this time around.

[@Food-Language]

@@magdarivera9932 That's great! Please let me know how it goes. Enjoy your bread! ♥