Overnight No Knead Bread | with commercial yeast | Beginner recipe | In For The Food

[@serzi50]

wow, after seeing this video i bought myself a dutch oven . on the night of it's arrival i made the dough as described and baked it this morning. what can i say, it's now two houres later and half of the bread is gone. a huge success and perhaps the best bread i ate in my life. a huge thanks to you from my entire family.

[@rickoh7578]

I tried your recipe / method for making bread. Even though I used 40% whole wheat flour, ( I did add a little water using whole wheat ), the bread experience was a complete success. This is and will be my go to technique for making bread. I really appreciated how clear and easy to understand all your instructions were, thanks again for a superior bread baking experience.

[@InForTheFood]

Oh, so glad to hear that and thank you for the feedback! I am sure that adding some whole wheat flour made the taste even better. If you can get your hands on einkorn or emmer, or some other ancient grain, and add a small percentage of that too, it will be even tastier. Thanks again for the feedback and I wish you a great weekend. Cheers, Andra.

[@Dulceknits]

@@InForTheFood Hello Andra, if using einkorn flour, how many grams do you recommend using?

[@InForTheFood]

@@Dulceknits Hello Aura, I did not try it with einkorn. I made some experiments in a mixture of different flowers. I find einkorn a little difficult to work with, although very tasty. I used more emmer flour, which seems to absorb more water. And doesn’t like too much handling. I usually use around more 100g of flour because it does not rise so much as the wheat. And water to have a moderate stiffness. I don’t have a specific recipe yet though…I like to experiment 😁

[@deanhenderson3836]

​@@InForTheFood

[@lizarddronedude3617]

Pretty much the same as my recipe except i do 2 loaves in 2 cast pots and prove 2nd prove in the basket lined with silicone paper then just lift the loaf into the pots using the paper I also mist spray the loaf before putting the lid on. It makes the most amazing toast(with beans on)\bruschetta. Its alwa ys great to see other peoples take on baking.

[@Sue595]

Thank you for this "how to". Never fermented overnight before. What a game changer! Baking bread is now so easy and time efficient. At last a use for my large Dutch Oven.

[@callum9309]

No knead 🤔

[@bouchranaamani9242]

I tried your recipe and my bread loaf came great. It was my first trial and it worked beautifully. 👍i thank u very much 🙏

[@rosamariacasals3941]

Cuál es la equivalencia en grados Celsius de 400F?. Fantástico el pan. En Catalunya es muy normal hacerlo. Saludos desde Barcelona.👍👍

[@alejandroponce-mendoza2988]

😍😍😍 flour + yeast + water + salt + love + nice music = perfect bread

[@salinamartin8711]

That is the most fantastic, beautiful overnight bread I have ever seen! I haven't tried the overnight bread but I will tomorrow night! Just beautiful!

[@InForTheFood]

Thanks Salina!

[@rosamariacasals3941]

También podéis frotar un tomate maduro, un buen aceite de oliva y un poco de sal. Si además lo acompañáis de un buen jamón serrano de cerdo ibérico. Hummmm.

[@clovelly1946]

It's good to see you kneading the dough.

[@janetchoo5715]

Recently chance upon ya overnight dough method. Tried using 40% rye flour with 60% bread flour, increase the instant yeast amt slightly higher. It works well. Am already making second time in a week. This method is a must use method for me now. 😊

[@aarondvargas]

Awesome, thanks for the detailed instructions, tried this out with my new 5qts Dutch Oven, and the results are fenomenal. Thanks again.

[@InForTheFood]

Glad to hear that, Aaron!

[@pbziegler]

I have experimented with a number of no-knead Dutch over bread recipes. They are all good and I even made changes to them and still all were great. But this one--overnight to develop flavor--is far and away the best. First time I made it I thought the salt amount was a mistake and used less salt. THAT was a mistake. I now follow this recipe as the only one I use. And I do use 20 grams of salt.

[@InForTheFood]

Thank you, Phillip!

[@UpperGerbil]

I felt like something was missing when baking bread. It was the cutting in the bread which gives it that nice golden brown colour, thank you so much for these great tricks and tips! I will watch more of your great work that you will present to us!

[@vinodrana2775]

Thanks for sharing the wonderful recipe...i tried this today it's came out superb ..I don't have Dutch oven so I tried in the pan...hight of the pan was not enough so it was touching it... thanks again

[@InForTheFood]

Glad it worked out. Maybe make it smaller next time, so that it doesn’t touch the lid.

[@MrsBestiaAzul]

I gotta try this recipe, because I'm dying to have such beautiful round loaf with a tight crumb. My bread always deflates when handling, tho.

[@InForTheFood]

Maybe you overproof it? Look how the dough behaves in the proofing basket when poked. It should recover slowly its shape, and barely leave any indentation. Good luck!

[@rickoh7578]

I agree with Salina, the best overnight recipe I've seen + it makes sense. I will be trying this technique. Thanks

[@InForTheFood]

Thanks! I hope it will be successful for you too! 😊 Take a look at the Olives bread video too, in case you want to proof it in the fridge.

[@mdkamal74]

I like the sound of the bread crumbling when he press ti.

[@nataliebrown2658]

It's like a meditation video. Thank you.

[@InForTheFood]

Thank you, Natalie! 🤗

[@greg6500]

Oh my goodness... This is some of the best bread I ever had, and The video was so easy to follow, Thank you for putting this togrther!

[@ingridskitchen4847]

Thank you so much for this recipe. It turned out great when we tried it!

[@Rob_430]

Nice video! I make this and the sourdough version all the time. Try substituting beer for some of the water. Great taste!

[@mercedesaschenbrenner9352]

That sounds awesome, is it better light or dark beer?

[@issa3522]

I used to bake a basic bread with my cast iron cocotte and then by sheer luck I did came across your great video. I’ve decided to follow your recipe to the letter and I think you will be proud of your student first attempt effort! Because the result was terrific.If I was your neighbour, I may end up being accused of stealing your bread??? The bread does not only look nicer, tasted better and last long but also much more fun. Now I have thrown away my old recipes and adopted yours. Thanks for sharing.

[@InForTheFood]

Hi Issa, thank you for your very lovely comment. I am very happy you had great success with it, it does make me proud of my viewers when they enjoy the baking/cooking experience. This is the reason I started the channel, to share this joy with others, and to give people easy recipes that don’t require lots of time spent in the kitchen. If you would be my neighbour I would gladly share my breads with you. I think my neighbours go crazy with the smells, every time I bake bread. Sharing food is awesome, I often bring cake to my work colleagues, for no special reason. Thanks for the comment and I wish you a lovely upcoming weekend! Andra.

[@issa3522]

What a decent and lovely person you are. Your neighbours and work colleagues are among the luckiest people on earth. Thanks kindly for generous and thoughtful words and I feel as if I’m already your neighbour and enjoyed your food thanks to your excellent educational baking video. May God shower you and your family with health and happiness. Keep up the good work my dearest friend.

[@karenchristensen8684]

I've been making bread for 60 years and I find a touch more flour makes for a bread that holds together better for toast and honey

[@TheCelestialhealer]

Yesssss🥳🥳🥳🥳It turned out exactly like yours... 🤩🙌🌟thats a perfect recipe !!! No wonder that it turns out so perfect when I followed the recipe exactly. 65 percent hydration... now I am ready to try more. Thank you so much.

[@InForTheFood]

Oh, so glad to hear that. Yes, you can go to next level now, increase hydration, add a little of other flours, adding buttermilk to it...infinite possibilities. Have fun!

[@TheCelestialhealer]

I have been enjoying baking bread for a year now, but as I said, this wad the first bread that came out perfect from first try. So, for a beginner, if you have a good idea how to use buttermilk, or other flours...I dont know anything about that yet. Thank you so much🙏

[@InForTheFood]

@@TheCelestialhealer I will share more recipes in the channel with variations for this bread. I experiment all the time with my breads, I would be happy to share them with all of you. So look out for future videos. 😃

[@TheCelestialhealer]

Please, please...its so nice when it turns out so good. And your explanation with the hydration made me finally understand ( although I listened to many channels before) why it is important. 🙏🏼🤩🤩

[@Timharvy7095]

I made it for the first time , it was very nice 👌 👍it is suitable for the fast days . I am following you from Egypt ,Thanks for all you do ❤❤

[@InForTheFood]

Shokran Sophia! I have a lot of people from Egypt at work, very nice people, hardworking engineers and always very kind.Thanks for the feedback, it is always nice to receive feedback from you guys and girls! 🤗

[@NikkiHiLife]

This video is very clear and to the point. That is one gorgeous loaf. Thank you for sharing the wisdom ❤️💛💚

[@bybeezguepe6557]

I'll try your recipe this week-end, I'll report back and how it ended up !

[@helenromain7191]

Incredible. I will definitely try it. When you rest the dough until the next day, do you place it in the fridge or on the kitchen bench? Thanks for sharing

[@InForTheFood]

It was on the kitchen counter, but it was winter and it was cold. Better stick it in the fridge

[@GK-ey3oy]

Looks like a simple way to make bread. Will be making bread real soon! Thanks for the vid!

[@Mandy-zq9dj]

I baked this bread looks amazing 😻 waiting for it to cool I have the butter ready 👍 can we make two at once 🙏🇦🇺

[@InForTheFood]

Hi Mandy, glad it turnes out nice. Yes, butter on fresh piece of bread is heavenly. I do make 2 of them at once from time to time and then freeze part of them. You need though to bake them consecutively if you use just one dutch oven and a small oven

[@22anamae]

Looks amazing thanks for sharing this, so much more enjoyable without the loud music 🙂

[@melissacasey9233]

This came out amazing! Thank you 🙏

[@onetoomanyz]

I love every detail of this video. I use whole flour so water quantity must be adjusted and it doesn’t rise that much as hers but it’s healthy, smells wonderfully and a joy to see! And eat 😊 Do you have any suggestion for using whole flour and still get a little fluffier bread? And maybe for a bigger crust? Thanks for the video anyway!

[@InForTheFood]

Hi, thank you for the feedback! I appreciate it. I don’t mind if my bread is dense, but I know it looks nicer if it is fluffy. I have several ideas for you that you can try: 1. If you have a fine sieve you could separate the finer flour from the bran. Then you either discard the bigger pieces of the bran, or you cook them a little with some water. Leave them to cool and then add them to the rest of the ingredients. This should reduce the harsh edges of the bran 2. You must be very careful when handling the dough, so that air does not escape to much. In the video my dough has risen to the top and has stuck to the lid. You want to avoid that. Add less yeast if it overripes like mine, and use a bigger bowl. 3. You might want to let it rise more when in the bannetone. But ve very careful when transferring it to the Dutch oven, not to deflate it. Also, might be helpful not to score it, or minimal if it overripen. 4. If you have the patience, in the first few hours after mixing, do more foldings, in order to develop the gluten structure. A few stretch and fold as I do, and then a few coil folds. Search on KZbin for this method, it is a more gentle way of folding it, grabbing the dough from the lateral-middle, and tucking in the front and back underneath. Good luck experimenting!

[@jimgardner6394]

Made this yesterday. Same recipe except I increased the hydration level to 70% (490g) and I refrigerated overnight. After 2nd folding I left to stand for 2 hours before putting in refrigerator BUT noticed after 2 hours the dough had already risen to the top of the bowl (tripled in volume!) I put in fridge anyway (6:30pm) and checked again at 11pm. Dough hadn't at least risen any further (or deflated either). Baked next day. Good oven spring, crust and taste! Only minor complaint was I would have preferred a more open crumb which I was hoping for with 70% hydration. What do I change for a better lighter crumb ? Should I have refrigerated immediately after 2nd folding or only left for an hour before putting in fridge?? Or not even used the fridge at all (it's fairly cool here in the UK overnight)

[@InForTheFood]

Hey Jim, this was supposed to be an easy recipe. If you want a more opened crumb you need to knead it more in the beginning, or make more foldings and be very gentle further in the fermentation, not to let the air escape. I have no video on this, since my focus is to present relatively easy recipes. But there are plenty of channels out there explaining folding techniques for a more open crumb. Also, you could use less yeast next time, if it rises so fast. This will also allow you to fold it more times. Going to o higher hydration also helps, you are right. You can also change to bread flour, if you have more gluten formed, the air gets trapped inside more easily, and you get more of an open crumb. I would say, search for different folding techniques on KZbin, and keep experimenting. When you get to know your dough, you know when you have to stop folding, or when it has proofed enough, etc.

[@jessicafrandi4516]

I use this recipe a lot! Thank you, my household really love this bread also it's very easy to make. Can I freeze the bread after baking? Or would you suggest to freeze the dough instead?

[@InForTheFood]

Hi Jessica, I am glad it was useful! I freeze bread all the time, after baking, I leave it cool completely, I cut it in quarters, and every quarter goes in a zip lock bag in the freezer. Well, we keep one fresh, unfrozen. And then, after you leave it out to defrost you can eat it normal, or toast it a little.

[@TammyPappas]

Oh! Perfect! I can't wait to go make my own now :)

[@samantharivera7747]

That's a work of art! Wunderbar

[@nabazk8951]

Hi, I tested your recipe and I liked it so much. Thank you very much! I have got two questions though, hope you can answer them :). 1. In your recipe you have 20g salt, it is more than 3 tsp, isn't that too much? 2. Next time I will test it I would like to mix the flour, for example, a mix of white flour and whole wheat, and maybe with some walnuts in it. What do you think about that? :) Thanks again for an easy and awesome recipe!

[@InForTheFood]

Hi, thanks for the feedback, I am glad it turned out great. Regarding the salt, you can reduce it, I eat rather salty. Also salt helps with the elasticity of the bread. But do reduce it if it suits more your taste. Ah, and I used sea salt, it salts less than the table salt. Regarding the flours, yes, definitely mix it. If you add whole wheat you will have to add a bit more water, and keep in mind that the rise of the bread will be inferior. But of course that would add more flavour. And yes, you can add nuts and olives and other things, but I would add them in the morning. Spread lightly the dough with your fingers to have a square, spread the fillings, and fold the dough over and shape. Experiment and see how it turns out. And enjoy the process!

[@nabazk8951]

@@InForTheFood Thank you so much for your response and the great tips :)

[@1515alaro]

That’s the most beautiful bread that I’ve ever seen! Thank you for taking the time to share!

[@MiguelGomez-sc9ef]

Question can I use a cast iron that does not have a lid

[@InForTheFood]

You could, but you would need to provide steam. The purpose of the lid is to allow the dough to rise initially, before it gets a crust. Since the lid is so heavy, it traps the moisture of the bread inside for the first hour. Then, we take it off, to allow the crust to brown and develop flavour. You can try to put some boiling water ( right after you get the bread in the oven) in a preheated tray that is underneath or beside your cast iron. Also, use a spray bottle to get some steam on the sides of the oven and quickly close the door. The, after 30 min, remove the tray or pot of water. And be careful with that.

[@siawmeifang5519]

Hi, thank you for sharing with us your perfect bread. You said cover and leave it until the next morning. Is it leaving the dough at room temperature or into the fridge?

[@InForTheFood]

Hi, I left it outside, on the kitchen counter, because it was winter and not to warm in my kitchen. If it is warm in yours, you can leave it in the fridge overnight. Check out the Olive Bread video I recently uploaded, that has a recipe with proofing in the fridge.

[@misty2782]

Just found this and it looks wonderful! Question, do you leave on the counter over night or put in the fridge? I've watched a couple of times and missed it I guess.

[@InForTheFood]

Hi, in the winter I leave it on the counter, because my kitchen is cold. In the summer I would leave it just a few hours to start the fermentation, and then in the fridge. It depends a lot on your temperature, how fast it ferments. Take a look at the video with the olives bread, that one I leave it in the fridge

[@annaparry4045]

Thank you for this, i habe just tried it and the loaf has turned out beautifully. The only thing i will say is that it tastes rather too salty for my liking but the texture is wonderful.

[@InForTheFood]

Yeah, just reduce the salt. I use a non refined salt and it does not salt as much as table salt.

[@annaparry4045]

@@InForTheFood Same here, I used pink Himalayan salt and still found it too salty, but the loaf turned out so well! I’ll just use less next time.

[@InForTheFood]

@@annaparry4045 ah, ok. Then yes, just reduce the salt. I do usually prefer foods on the salty side. It is just a matter of preference. It will not influence the bread.

[@annaparry4045]

@@InForTheFood Thank you.

[@quentinpage5523]

It comes out the same good bread without the stretching ,just turn it out of bowl next morning roll into a ball and bake

[@InForTheFood]

Good to know, so even easier. Thanks for the feedback! 👍🏻

[@chuckciao1]

Excellent Video! Simple & clearly demonstrated steps! Excellent result!

[@carolirene49]

best bread making video i've ever seen! can't wait to make it

[@ImForgivenToo]

that bread is gorgeous !!! well done !! I will try it !! thank you !!

[@InForTheFood]

Thank you!!

[@kjs1800]

Thank you for the videos that always look delicious

[@anitacosma736]

You are amazing thank you very much from Australia 😊!!!!!!!!!

[@dailymale2934]

If using whole wheat flour, what is the ratio. Thank you kindly.🌷❤️ will the same process be followed?

[@InForTheFood]

@@dailymale2934 you will probably need a bit more water for whole wheat. But it always depends on the wheat and the humidity around and stuff like that. No 2 flours have the same need. Try to aim a similar consistency as mine, start with less water and add some more if you see there is still some dry flour that does not want to get incorporated. Also, whole wheat will probably ferment faster. Maybe put the bread in the fridge after a few foldings, and continue next day. See my video with the bread with olives, I use the fridge there.

[@dailymale2934]

@@InForTheFood Thank you kindly for your prompt reply ❤️🥰🌷

[@jimgardner6394]

How many grams of yeast are you using? I have tried many other recipes and they all use 7g of dried yeast to 500g of strong bread flour. 1/2 tsp of yeast seems very small?

[@InForTheFood]

I could not measure it in grams because my scale is not exact. Probably 2g or so. It is not much because I want a slowet fermentation. Slowet fermentation means more flavour. If I would use the usual quantity, 7g to 500g of flour, it would finish rising in an hour or two. But I want the flavour and also the time to be folding it instead of having to knead it from the beginning. Less hard for people with wrist issues, or les strenght in their arms and wrists.

[@jimgardner6394]

@@InForTheFood thank you! That makes sense

[@aliciacorelli2908]

Excelente vídeo, well explained, beautiful bread, thank you

[@noxusss]

Thanks for sharing this great recipe with us! Can you tell us which diameter the banneton/basket you're using has for this recipe?

[@InForTheFood]

Hi, great question! I forgot to mention. The basket has a diameter of 23cm. I like when the bread is nice and snug in the basket. It was not easy to find such a small one, but I wanted it to be small because earlier, when I bought it, I used to bake in a Lodge dutch oven and ir was smaller than the one I use now. But you can use a bowl or a strainer lined up with a kitchen towel.

[@22anamae]

Thanks!

[@renatoferreira4939]

700 g all purpose flour; 1/4 tsp dry yeast ~24º C - (1/2 tsp for cold temperature, ~ 16-17º C ); 20 g salt; 455 g filtered room temperature water;

[@RC-Flight]

Thanks for making the video! Is the bread left out on the counter over night or is it put in the fridge?

[@InForTheFood]

On the counter, since my kitchen was cold. But you can put it in the fridge.

[@tinab3627]

I prepared the dough. It’s now resting for the night & I bake tomorrow morning. Can’t wait!

[@yenpuentes9325]

Did you put it to rest in the fridge or on the counter? He doesn’t say.Thank you!

[@mandywilkinson3767]

Thought this was NO KNEAD bread? But i will be trying this x Do you put the dough in the fridge overnight or just on the side,kitchen bench?

[@InForTheFood]

It was winter, so I left it on the counter. If it‘s warm, you can leave it in the fridge after an hour or so.

[@vden02]

Beautiful!

[@nordseeistmordsee]

So well presented and lovely to watch. Nice music. Your channel has what I am looking for on YT. Thanks for sharing and...of course...subscribed 👍🏼☺️

[@InForTheFood]

Thank you very much, Andrea! 🤗

[@destinyyy_nicole6]

If I have to make the dough earlier in the day, will proving it overnight in the fridge help to make sure that it won't overproof?

[@InForTheFood]

Hi Destiny, it definitely will. I have a recipe on the channel with an olive bread proofed overnight in the fridge if you are interested.

[@Nadia-rf8kp]

Brava, Thank You.

[@eageag7747]

very nice video. my "no knead" loafs have been very dense. I am wondering if the folding lightens up the crumb...? Also great to see tips to work in my cold winter kitchen🥶

[@InForTheFood]

This one is also a bit dense. If you want it with an open crumb, I would go with sourdough. I did not experiment a lot with the baker’s yeast version, because Sourdough is much more tastier and healthier. But maybe using just a bit of yeast and giving it more attention might work. What works for me with sourdough, is making more stretches and folds, and always taking care not to deflate the dough. So it will not be such a hands off recipe like this one. From what I understand, the first bubbles while fermenting are more uneven. If you deflate the dough and then let it build up again the bubbles, they will be smaller and more uniform. You would want that for a brioche dough for example, or cinnamon buns. And for fluffier results you have to build a good gluten structure, either by kneading a lot in the beginning, or with repeated gentle stretch and folds throughout a long fermentation. Also, hydration is important. More hydration means the dough has more “give” to rise. But it also means it is harder to work with. Keep trying and varying just one factor, so that you know what improves. My first bread was very flat, it looked like an UFO. But still tasted better than any bought one. So it motivated me to keep trying!

[@markluzar7180]

Cool spoon

[@miguelkieling532]

Hello there. After the second fold session, did you leave in the fridge until the next day, or it rested at room temperature overnight? Many thanks!!

[@InForTheFood]

Hello Miguel, I left it outside since it was winter and not too warm in my kitchen. If your kitchen is too hot, you can leave it in the fridge overnight or more. I made such a variations in a recent video, where I also add olives to the dough. Have fun baking!

[@miguelkieling532]

@@InForTheFood Thank you!! Appreciate it.

[@alexac.1065]

This is amazing!! Can I use instant dry yeast??

[@InForTheFood]

Yes, you can. It is probably what I used, because mine does not need to be activated before.

[@potatocal6943]

Amazing bread, what size hot pot do you use

[@InForTheFood]

@@potatocal6943 It‘s a Le Creuset Signature cast iron pot with lid, diameter 28 cm, round. Dimensions with lid and handles: 37.7 x 29.7 x 18.4 cm, capacity 6.7 litres. But you could use a 26 cm diameter too.

[@Stan.skz.A]

Hi, the bread looks amazing but what should I do if I don’t have that pot

[@InForTheFood]

Hi! You can try the inverted tray option. You can ser in my pizza video how I invert the oven tray and preheat it. Also, since you don’t have the steam created naturally in the dutch oven, you have to add it. I would suggest, heat an additional small tray or pan at the bottom of the oven, and when you slide the bread with the parchment paper onto the inverted top tray(from the center of the oven), also add some boiling water or some ice cubes into the bottom tray, these should create some steam. After 30 min, open the oven door to let the steam escape, and if the water is not yet evaporated, remove the bottom tray. Let the bread bake for 15 min or until the desired colour.

[@florb3533]

Nice instructions how to make sourdough bread but when you left overnight the dough where do you put it to rest inside the refrigerator or just in kitchen counter.

[@InForTheFood]

I left it on the counter since it was very cold in my kitchen. You might want to put it in the fridge.

[@adelinamitrofan8688]

Hey, thank you for the recipe! Just one question: do you leave the dough overnight in the fridge?

[@InForTheFood]

This one yes. It was winter and cold in my kitchen. But you can also leave it in the fridge

[@adelinamitrofan8688]

Thank you!!

[@miriamcricc]

Loved watching your video when doing a overnight proving is that on the kitchen counter at room temperature or in the refrigerator overnight? When placed in the Benetton, how long do you prove it before it goes into hot Dutch oven?. Thanks 🙏🏻♥️🌹

[@InForTheFood]

I left it on the kitchen counter because mu kitchen is quite cold in winter. You can put it in the fridge. And in the basket I leave it for an hour maybe, again, depending on the temperature in the kitchen. It might take longer. The test is to poke it gently and the dough needs to recover very slowly to it’s original. If it comes back very quick, it needs to stay some more, if it does not come back, it is overproofed. But in eather case you can still bake it and have a delicious bread. In time you will discover the sweet spot.

[@kevodowd5282]

That looks good, this is one I will try.

[@catalinp9176]

Thank you very much! What are the oven heating settings?

[@InForTheFood]

Preheat at 220°C, both upper and lower heating settings, no fan, bake at the same temperature and setting. My current oven is actually weaker than than the older one, so I get it to 250°C instead. So it depends on your oven.

[@catalinp9176]

@@InForTheFood Thank you for your quick response!

[@halahala2886]

Hi! This looks like a wonderful recipe and I want to try bake it tomorrow, but I have some questions, I saw in one of your replies to the comments that you can add more foldings for the gluten structure to develop, Is it possible to bake it under 6 hour of proofing if I fold like 3-4 times and it has proofed quite enough(by visual)? I plan to make it in the morning, and where I live it's quite humid and hot(I live in Indonesia) as opposed as your place where you proof it overnight outside because of winter. Thank you for the recipe!

[@InForTheFood]

Yes, you can definitely bake it earlier if it has risen. Make the foldings every 30 min and see when it doubled in size, so that you can finally shape. The long rising is for flavour developing, but not imperative. You could also proof the dough in the fridge if you want a longer fermentation. I have a recipe for Olives bread proofed in the fridge, somewhere on the channel. Good luck with the bread! Andra

[@halahala2886]

@@InForTheFood thank you for the clarification Andra! It really helps me for budgeting(?) my working time! You're awesome! Hal

[@chuniscooking]

915 Looks yummy 😋 😍 😊 great sharing 👏 👍 😀

[@agihussar7874]

Beautiful, thank you for sharing

[@teresaoftheandes6279]

Nice and easy.👍Thank you!

[@allanramirez3788]

Hi, thank for the recipe! how many quarts is the pot you used, and how many in is the basket?

[@InForTheFood]

The pot says 7 1/4 Qt (6.7 liters). And the basket has a diameter of 8 1/2 inch (22 cm)

[@lindarussell8965]

Looks delicious!

[@Dulceknits]

I can’t wait to try your method for making overnight bread. How long do you let it proof in the banneton?

[@InForTheFood]

It really depends on the temperature, the yeast…maybe around an hour. Check that when you lightly poke the dough, it recovers slowly to the original shape, not leaving an indentation. You will also see that it puffed up a little and looks soft

[@narmeenkagalwala6056]

You have explained in so much detail. I will try it.

[@MP-ne6ji]

Can I use stainless steel pot with lid in oven with aluminum over lid instead of Dutch oven?

[@InForTheFood]

Hi MP, I die not try this option, I see 2 differences in your method compared to mine, the aluminium pot does not retain as much heat as a cast iron one, and the lid is not heavy enough to trap all the steam coming from the bread, inside the pot. But you can certainly give it a try, and please be careful when handling the hot pot. Otherwise you can try heating the oven tray, flipped upside down, have an additional small tray on the bottom touching the oven, to preheat. And when all is hot, you can slide your bread with a baking paper on the flipped tray from the middle of the oven, and slide in some ice cubes in the bottom tray, or pour some hot water in it. This will make enough steam for the bread to rise in the first part. After 20-30 min open for a moment the oven door, to let the steam escape.

[@MP-ne6ji]

@@InForTheFood ok thank you for replying.

[@karimasalem3647]

Hi I have two questions. After the 2nd stretch did u put it in the fridge? And 2nd q. Did u proof the dough again after putting it in the cloth bowl. And for how long?

[@InForTheFood]

Hi Karima, I did not put it in the fridge because my kitchen was very cold. But you could. And I did proof it in the basket, the time depends on your ambient temperature, maybe a 40-60 min proof. What you have to look for, is that if you gently poke the dough, it should spring back slowly. If it springs back fast, leave it some more time to proof

[@Henrik9]

Looks amazing! Do I use the same cooking time and temperature if I halve the recipe?

[@InForTheFood]

Thanks a lot. Good question! I baked different sizes, and I honestly apply the same temperature and time. But you have to observe it. I would say leave the lid 30 min, and then, after removing the lid, you can see through the oven glass if it browns too much. Or maybe you want it even toastier than mine. And your oven might be stronger or weaker than mine. It is a matter of taste. To be honest, I have to bake it at 250 °C in the oven from the current flat, but this is not normal. But yes, as a general rule, use the same temperatures and times.

[@Mandy-zq9dj]

Wow can’t wait to make it 😳😋

[@Vegan_Vlogs]

I know I'm a little late, but may I ask, if the dough is super sticky, does that mean too much water? 🙈

[@InForTheFood]

@@Vegan_Vlogs Generally yes, if it is wheat flour that is. Other types, lile einkorn or emmer are generally more sticky. In the case of wheat flour, it might also be that the gluten is not yet sufficiently developed. But in case of long fermentation, it is not usually the case.

[@sabreenasubhan9658]

Thank you!! Will surely try..

[@johnmacward]

Absolutely beautiful

[@Vladike202]

I have one simple and really important question. 4:29 Do you leave that dough in your cold kitchen or did you use the fridge overnight?

[@InForTheFood]

I left it in my cold kitchen. But really cold, in winter. In a normal house temperature I would stick it in the fridge. In summer too.

[@jakehoward2493]

Lovely stuff. Does the pot really need to be in the oven for 45 minutes before hand?

[@InForTheFood]

You can try it for less time, but cast iron needs time to get heated so that it does not cool when you put the cold bread in. I have no scientific proof for the 45 minutes though. 😁

[@bluntseoul385]

Love! Excited to try! What size is your Le creuset? Great color btw!

[@InForTheFood]

Hey, thanks. I love the colour too. It is 28cm diameter, but a 26cm would also be enough. I found this on an offer, and I figured out this will be an all round pot: for bread, soups, stews…And it certainly is. I use it all the time. It is a bit heavy though, cleaning it takes a bit of muscle work :D

[@bluntseoul385]

@@InForTheFood I have a 24 cm shell pink DO, so I have to split it into two pieces of bread to fit haha. Excited to try this on Friday night for Saturday bread! My last bread failed inside but looked great!

[@InForTheFood]

@@bluntseoul385 or just make it a bit smaller. Good luck!

[@slavabohu47]

I’m reading the comments and just smiling to myself 😊as I envision you all chatting away on the back porch with a nice cold drink!!!

[@southernstacker7315]

This will be the next recipe I try. Thanks for sharing this and you worked the S**t out of that dough. Thanks!

[@pearlpeter2350]

Good one.... Will try soon

[@iakinthos8]

won't the salt destroy the yeast when they get in contact at the early stage?

[@InForTheFood]

No, only if you leave it for longer without the flour buffer

[@jcojrDTG]

how can i get an airy bread dough with a crispy outter?

[@zarazaman1632]

Where did you let it rest overnight? Was it in the refrigerator or did you leave it out in room temperature?

[@InForTheFood]

Out at room temperature(16-17°C) in the kitchen. If it is warmer in your case, use half of the yeast quantity.

[@avezan82]

I dont have a dutch oven, can I use a glass pot instead? I wonder if it can retain heat like a dutch oven.

[@InForTheFood]

I never tried it, but I think the idea of the dutch oven, apart from keeping the heat is, that it keeps the steam in for that first half an hour. And that helps the crust to remain elastic until in finishes the rise. You can try with the glass, I don’t know if it does not break, adding it to the hot oven. Another thing you can try is, having an oven tray preheating inside, and flip the bread in that instead of the dutch oven, and for the steam, having another small tray right at the bottom of the oven. And when you put in the bread in the upper tray, throw in some ice cubes in the tray bellow, and close quickly the oven door. This way the steam remains inside. After 30 min you can open the door to release the steam, and continue baling for a crunchy crust. I tried this only with baguettes, but it might work with loafs of bread too.

[@batuldevaswala5026]

I do not have a pot thats oven proof to make the bread....how else can we put it in inside an OTG ?

[@InForTheFood]

The Dutch oven’s function is to keep heat and moisture in. You can try adding some hot water in a separate oven proof dish when adding the bread. Or try adding the bread in the oven and spritz some water from a water sprayer bottle and quickly close the oven door. That will create some steam to help with the rising

[@jamesvoigt7275]

I just finished watching your video, and I want to commend you for using a silicone lid cover for your bread dough. So many presenters, and presumably cooks, use cling film. Can you imagine how those millions of uses contribute to our landfills? Thank you for your planet friendly presentation.

[@InForTheFood]

Yeah, I have a cling wrap roll since many years ago. I cannot bring myself to throw it(that would be a waste) and also not to use it… But there are still things I still need to improve and find solution to. Like for example the baking paper. I could choose to just sprinkle some flour in the Dutch oven, but that is not so beginner friendly, viewers might be scared to just flip the bread into it ad score it right there. I do reuse the same baking paper until it is very brittle. I thought about the teflon sheets, but they also have chemicals in them. I am sure there is a simple solution, I just haven‘t found it yet. Thank you for your comment, James!

[@jamesvoigt7275]

I have your same dilemma with baking paper. I use it (and reuse it) only when no other solution is apparent to me. Like you, I hope to continue learning and improving my baking game. You are a person of rare sensitivity indeed. I surely do appreciate that. @@InForTheFood

[@renamichalopoulos7363]

Thank you very much

[@rosiejaimes4873]

I forgot to add the salt early on so I added it after the Doug had absorbed the water is that ok?

[@InForTheFood]

It is ok as long as the salt gets absorbed and is uniformly spread.