Today on la petite bette. I will show the one of the most important bases of cooking actually in baking I will show how to make no knead homemade bread! Nothing makes me prouder Than removing a magnificent homemade loaf of bread That I made myself. It’s never the same and the pride never ends. What really helped me in the beginning was doing a lot of research There are two bible of baking that really helped me…Jim Lahey That has the original recipe of no knead bread that was my initial inspiration Afterwards I saw a documentary on Netflix from Michael Pollan. If you have not had a chance to see it it was MAGNIFICENT. A must see for any foodie. He talked about sour dough bread… I had done many sour dough bread attempts but I wasn’t satisfied This is the recipe I followed from the book TARTINE which is also the recipe Michael Pollan tested Today I combined the two in order to make either a sour dough bread or a regular yest based bread if you do not want to get into making your own sour dough base. To make homemade bread there are certain essential items you will need to make this recipe First a scale Mine is so pretty I hang it on the wall watching my other videos you were probably wondering what kind of frame that was no no it’s a scale! you also need a dutch oven either in enamel either in regular cast iron finally the rest … either sour dough or instant yeast and salt I use a combination of flours from La Milanaise here in Québec. white all purpose unbleached organic flour with organic sifted wheat bread flour To start I put my bowl which I will be using on the scale and I reset the scale I will now put the flour I need 400 grams of white unbleached flour 200 grams of organic sifted wheat bread flour then 2 teaspoons and a half of good quality salt I combined both flours and salt it’s here that the recipe will vary whether you are using active dry yeast or your natural sour dough if you are using natural sour dough you will add 400 grams of water if you are using active dry yeast you will add 450 grams of water for the variation with active dry yeast you would use 3/4 of a teaspoon of active dry yeast since I am using my natural sour dough this smells amazing!! I use 250 grams now all we do is combine all the ingredients so there will not be any kneading I use a good spatula sometimes I ask DEAR we combine until there are no flour pockets and all is mixed together so that it makes a nice ball of dough when the dough is well combined I simply put a plastic film over the bowl no need to press hard and I set it as is on the counter generally about 8 hours of rest is enough but be careful if you leave it too long on the counter the dough will get to wet and hard to handle if you are watching this video and it’s winter the it’s very cold, below zero you could have the dough rise in the oven with a bowl of hot water of course oven turned off so in the oven with a bowl of hot water for 8 hours GOOD MORNING!! actually it’s not bad it’s 8:30 AM but it’s the weekend We are ready for the second step for our bread the bread has risen well I use a silicon scrapper to remove all the dough from the bowl that I will transfer on a floured surface and now I am ready to… work my dough, so the first thing we do is stretch it there we go now refold we do the same with the other side now we take it we stretch it lightly, it will be sticky that’s normal we fold last time we repeat there we go! now I will reflour my surface my dough ball and flour my hands and now we build some tension in the dough by turning it while lightly folding underneath on the right of my dough I prepare a square piece of parchemin paper on which I apply a bit of flour as well when I get to a nice tight ball I transfer to my paper, if it’s not perfect it’s OK! I drape it with a dish cloth simply, for 1 hour that will give me time to take a shower and make breakfast for the kids see you later! After one hour I take my dutch oven and I put it cold in the oven at 500F or 260C My moment of humility is that last night didn’t know what was wrong but I went to bed way too early and I knew I had to film the bread today so I started the dough process way too soon which made the dough rise way too much!! So now it’s too big! But it will work fine anyway! the oven beeped and the dutch oven is ready I cut my parchemin paper all around my dough I put flour on top and I use a bakers blade. You could also use a regular knife as well to score the bread so it will rise properly like I said it’s big so cross you fingers that it will work well because Murphy’s law is that I never miss my bread but I could mess it up with you…never know…that’s bread! it’s a big moment of humility you never know! and I transfer making sure not to burn myself the dough in the dutch oven then I replace the ball and I replace the lid and I place the dutch oven as is I immediately reduce the oven temperature to 470F and set the timer to 22 minutes please please God of Bread make that it works!! of course of course the cooking time and the temperature of your oven can change depending if you like a harder and more grilled crust I like it when the crust is nice and crunchy and also don’t forget that oven temperatures all differ from one to the other you might have to do a few tests to get to the wanted result 3… 2… 1 I am ready! I am ready! now wooohooo! Alright it rose!! we remove the lid and leave it in another 22 minutes looks good! my friends! look at this bread! Who says we can’t make a baker quality bread at home? we know it’s ready if… you hear that it sounds hollow! I have to say that the hardest part of this whole process is not to cut into the bread right away because if you cut into it now, all the humidity will escape and the bread will not keep for as long of course if you are having guests over and all will be eaten it’s OK to cut the bread and have a slice with butter do we do it? do we cheat? look at that! I think we will bring some to the neighbours would you like to be my neighbour? with butter it’s smells so nice in the house too! PERFECTION! I urge you to make your own bread my friends! send me your messages, your questions but even more your bread pics! Have a great week! SUBSCRIBE!