Shrushing Through Life

Chapters: 00:00 - Intro 02:22 - Supplies & Ingredients 03:49 - Measuring & Mixing 05:57 - Folding & Rising 07:27 - Shaping & Proofing 11:22 - Optional Egg Wash 14:39 - Baking 15:54 - Panned Loaf Reveal & Cutting 18:29 - Focaccia 21:03 - Fougasse 24:53 - Ficelles 28:51 - Pizza Crust 33:00 - Bonuses & Bloopers Recipe: (No-Knead Bread from Bread Baking for Beginners by Bonnie Ohara) 500 g All Purpose Flour = ~3 1/4 cups 375 g Water (about 95 degrees F) = 1 5/8 cups = 13 fl oz 8 g Yeast = 1 tbsp 10 g Salt = 1 tsp PANNED LOAF METHOD Measure Mix Let dough rest for about 20 mins Fold dough in quarter turns “around the clock” 2-3 times Let dough rise 90 minutes Shape dough on lightly floured countertop - bring top down to the horizontal center and the bottom up to the horizontal center. Make a seam between the top and bottom. Give the dough a 1/4 turn and repeat (bring the new top down to the new horizontal center and the new bottom up to the new horizontal center and make another seam) Place dough seam side down in a loaf pan, and proof for 90 minutes Preheat the oven to 375 degrees F If desired, make an egg wash out of 1 egg and 2 tbsp of milk (you can also use just water if you prefer) and brush it on the top of the proofed dough to help keep the crust soft. Place the loaf pan in the oven and bake for 45 minutes total. After 20 minutes, check the bread to see if it is browning too quickly (should be golden brown in the end). If the loaf gets too brown, put some aluminum foil on top and continue baking the rest of the time. Remove bread from the loaf pan, and let the bread cool on a cooling rack for at least 30 minutes. Slice and enjoy! FOCACCIA METHOD Repeat steps for no knead dough until the end of rising Preheat oven to 475 F Oil a sheet pan and drop your dough onto it. Drizzle some more oil on top of the dough and flatten it out into a large rectangle. Spread the dough out as much as you can. Take your fingertips and lightly push dimples into the dough all over the top of your flattened dough. Top with whatever toppings you choose. Let dough continue to rest until the oven is preheated. Place the sheet pan on the center rack of the oven. To create steam for the focaccia to rise, place another shallow pan (cake pan, brownie pan, loaf pan, etc.) with about an inch of water on the bottom oven rack. Bake for 10 minutes with steam. After the 10 minutes, take the steam pan out, and continue to bake the focaccia for 10-15 more minutes until the outer crust is golden brown. Cool for 30 minutes. Slice and Enjoy! FOUGASSE METHOD Repeat steps for no knead dough until the end of rising Preheat oven to 450 F Oil a sheet pan and drop your dough onto it. Drizzle some more oil on top of the dough and flatten the dough into a leaf shape with a wide bottom on one end and a rmore narrow rounded point on the other end. Flatten as much as possible Cut a large slit down the center of the leaf shape. Pull the dough apart from each side of the line to create a wide line down the center. Cut additional diagonal lines along each side of the dough outwards towards the top and the outer sides of the "leaf". Spread these lines out as much as possible as well. Top with whatever you want. I used the rosemary and lemon zest that the book recommends. Let the dough proof for 30-40 minutes. No need for steam, just bake for 20 - 25 minutes until the fougasse is golden brown. No cooling needed either. The book recommends that you eat this bread "as hot as you can stand it". Slice and Enjoy! FICELLES METHOD Repeat steps for no knead dough until the end of rising Preheat oven to 475 F Oil a sheet pan and drop your dough onto it. Oil and flatten the dough into a rough rectangle - as flat as you can make it. Use a pizza cutter or a knife and cut the rectangle into 4 - 6 pieces (as equal as possible). These are meant to be rustic, not perfect, so don't worry if they are a little oddly shaped. Proof for 30 - 45 minutes. No steam needed, bake for 20 - 25 minutes until they are golden brown Let cool for 30 minutes. Slice and Enjoy! PIZZA CRUST METHOD (Recipe makes 2 pizza crusts) Repeat steps for no knead dough until the end of rising Drop dough onto floured work surface and divide in half with a bench scraper. Form each half into a flattened disc shape. Let rest for 30 minutes. Preheat oven (and pizza stone if using one) to 450 F Spread each flattened disc out into a wider circle shape on a pizza peel or parchment paper. Top with pizza toppings Bake 9 - 18 minutes in oven (keep an eye on it) Slice and Enjoy! Let me know in the comments how your bread turns out! You can also mention me on instagram (@shannon_on_the_gram) —————————————————————————————————————————— #bread #breadbaking #breadrecipe #breadmaking #bakingbread #nokneadbread #noknead #beginnerfriendly #focaccia #focacciabread #fougasse #ficelles #pizzadough #pizzacrust

Bread Baking for Beginners In this video, I will take you through all the basic steps of breadmaking: Mixing, Folding or Kneading, Rising, Proofing, Scoring, and Baking, I'll tell you all the tools and supplies that will be useful to you. And as a bonus I include a video that I filmed while I made an intermediate sourdough bread when I was a beginner breadmaker a couple of years ago. In later episodes I'm going to take you through some simple no-knead bread recipes to some kneaded breads to enriched breads to pre-fermented breads with poolish, biga, and sourdough starter. Then, we'll do some more fun recipes like pretzels, bagels, croissants, and more! Chapters: 00:00 - Intro 09:08 - General Bread Baking Process 17:44 - Tools & Supplies 47:41 - BONUS Intermediate Sourdough Video -------------------------------------------------------------------------------------------------------------------- Supplies I use (Not affiliate links): Bread Baking for Beginners by Bonnie Ohara https://www.amazon.com/Bread-Baking-Beginners-Essential-No-Knead/dp/1641521198/ Mixing Bowl Set https://www.amazon.com/gp/product/B08TH9WVYY/ Bread Cutting Board (currently unavailable but there are other options) https://www.amazon.com/gp/product/B08RMVX1J3/ Oval Bread Proofing Basket (Banneton) https://www.amazon.com/gp/product/B07S6B8ZZR/ Round Bread Proofing Basket (Banneton) https://www.amazon.com/gp/product/B07K79N1RD/ Bench Scraper https://www.amazon.com/gp/product/B01D1GE1KE/ Plastic Scraper (Not the one I have but similar - mine was a gift) https://www.amazon.com/Bread-Dough-Bench-Bowl-Scraper/dp/B0894HTQVZ/ Lame https://www.amazon.com/gp/product/B08C5K3F45/ Danish (Dutch) Dough Whisk https://www.amazon.com/gp/product/B083532915/ Flour Sack Towels https://www.amazon.com/gp/product/B08LZ4D3R2/ Food Storage Container (that I use for rising) https://www.amazon.com/gp/product/B07MVJNXL9/ Food Scale https://www.amazon.com/gp/product/B08F7HZNNW/ 100 Pack Razor Blades (that I use for scoring) https://www.amazon.com/gp/product/B000CMFJZ2/ ---------------------------------------------------------------------------------------------------------------- Connect with me on: Instagram: www.instagram.com/shannon_on_the_gram TikTok: www.tiktok.com/@shrushing --------------------------------------------------------------------------------------------------------------- #bread #breadrecipe #breadmaking #breadmaker #bakingbread #breadbaking #dough #sourdough #sourdoughbaking

Chapters: 00:00 - Intro 03:55 - Ingredients and Supplies 08:28 - Measuring 10:24 - Mixing 12:38 - Folding 15:41 - 90 minute rise 17:32 - Shaping dough 18:50 - Proofing dough 20:08 - Preheat the Oven & Dutch Oven 20:58 - No Dutch Oven? 23:02 - Poke Test & Bake 27:46 - Results 34:58 - Bonuses and Bloopers Recipe: (No-Knead Bread from Bread Baking for Beginners by Bonnie Ohara) 500 g All Purpose Flour (or Bread Flour if you have it) = ~3 1/4 cups 375 g Water (lukewarm - I used around 95 degrees F) = 1 5/8 cups = 13 fl oz 8 g Yeast = 1 tbsp 10 g Salt = 1 tsp Method: Measure Mix Let dough rest for about 20 mins Fold dough in quarter turns “around the clock” 2-3 times Let dough rise 90 minutes (1.5 hours) Shape dough on lightly floured countertop - bring top down to the horizontal center and the bottom up to the horizontal center. Make a seam between the top and bottom. Give the dough a 1/4 turn and repeat (bring the new top down to the new horizontal center and the new bottom up to the new horizontal center and make another seam) Place dough seam side up in a banneton or a medium sized mixing bowl and cover with a floured towel to proof for another 90 minutes (1.5 hours) Meanwhile preheat the oven with your dutch oven inside to 475 degrees F Place fully proofed dough in the preheated dutch oven seam side down. Bake for 25 minutes with the dutch oven lid on. Remove lid after 25 minutes and continue to bake for 15 - 20 minutes until the outer crust of the bread is golden brown. Remove bread from dutch oven ASAP and let the bread cool on a cooling rack for at least 30 minutes. Slice and enjoy!