Best No Knead Bread - Easy One Day Bread Recipe - Folding Bread Dough Technique

Best No Knead Bread | Easy One Day Bread Recipe | Folding Bread Dough Technique Best No-Knead Bread - Easy One Day Recipe. No knead bread recipes are great; but you can improve the bread texture by folding your bread dough. Dough folding technique will vastly improve your no knead bread texture. Learn why you fold bread dough. This artisan Dutch Oven Bread Recipe is so easy and so tasty Ingredients: 500g All purpose flour 360g (360 mL) water at 90ºF 10g (3 tsp) fine flake salt 2g (¾ tsp) instant dry yeast By Baker’s Percentage: Flour 100% Water 72% Salt 2% Yeast 0.4% Method: In a large container, mix together the flour and water into a ragged dough; cover and let rest 20 minutes. Uncover and sprinkle on the salt and yeast; mix the dough thoroughly for about 5 minutes as I show in the video. You can wet your hand for mixing to keep the dough from sticking to your fingers. Recover the dough and let stand for 15-20 minutes. Uncover and ‘fold’ the dough; wet your hand and grab a piece of dough from underneath and fold over the top. Turn the container slightly and fold again; repeat around the container 6-8 times then recover and let rest 20 minutes. Uncover and repeat the folding process. After the second fold, cover and allow to rise until tippled in bulk which could take 3-4 hours. Dust a proofing basket, and lightly flour part of your workbench. Carefully tip the dough out of the container onto the floured workbench; without deflating it too much. Repeat the folding process, then flip the dough over onto an unfloured surface. Watch the section of the video around 8:44 and follow along with the dough. Carefully move the dough ball to the proofing basket seam side down. Cover and let proof one hour. Preheat a cast iron Dutch oven in your oven to 475ºF. After proofing, carefully turn the dough out on to your lightly floured counter and then transfer seam side up to the Dutch oven. Bake with the lid on for 30 minutes, then remove the lid and bake 30 more minutes. The bread is done when it registers at least 190ºF internally, but I usually bake until around 205ºF. Remove to a wire rack and let cool 20 minutes before slicing. 0:00 Artisan no knead Dutch Oven bread recipe 0:12 Best No Knead Bread | Easy One Day Bread Recipe | Folding Bread Dough Technique 0:25 Weighing bread dough ingredients 1:20 What is an autolyse bread dough rest 4:58 How to fold no knead bread dough 6:51 Shaping no knead bread dough 10:56 Poke test to see if your bread dough has proofed enough 12:40 Taste testing no knead bread #LeGourmetTV #GlenAndFriendsCooking Have you joined our Channel? 99 cents a month to help us continue making great content:    / @glenandfriendscooking   Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-fri... Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr...