TLDR;
This video presents a simple method for making crispy bread that requires no kneading, folding, or long waiting times. The recipe involves mixing ingredients with a spoon, letting the dough rest for an hour, and then baking. The result is a loaf with a crispy exterior and a soft, fluffy interior.
- Simple, no-knead recipe
- Short resting time of only one hour
- Crispy crust and soft interior
Introduction [0:00]
The video introduces a recipe for making crispy bread that is incredibly easy, requiring no kneading, folding, or extended waiting periods. The process involves a simple mixing technique and a short resting time, making it accessible for anyone to try at home. The presenter encourages viewers to watch the video in its entirety to avoid missing any crucial details.
Ingredients and Mixing [0:43]
The recipe begins with 370ml of water, to which 10g of dry yeast is added and mixed until dissolved. Then, 500g of bread flour (Type 650) and 8g of salt are added to the mixture. The ingredients are combined by stirring with a spoon until no dry flour remains, ensuring the dough is slightly moistened to facilitate easier mixing.
Resting and Preparing the Dough [2:30]
The dough is covered and left to rest at room temperature (20-25°C) until it doubles in size, resulting in a soft consistency. After resting, the dough is sprinkled with flour and transferred to a well-floured surface. The fingers are also floured to prevent sticking.
Shaping and Second Rest [3:32]
The dough is folded and shaped into a ball, then covered and allowed to rest for an additional 15 minutes. The dough is then shaped further, sprinkled with flour, and folded so that the smooth side faces outward.
Baking [4:51]
The shaped dough is placed on baking paper and then transferred into a preheated pot, which can be cast iron, enamel, ceramic, or Pyrex. The pot is preheated before placing the dough inside. The dough is sprayed with water to create steam, and sesame seeds are optionally sprinkled on top. Random cuts are made with scissors before baking in a preheated oven at 220°C for 30 minutes with the lid on. The lid is then removed, and baking continues for another 20-25 minutes.
Cooling and Final Result [6:06]
After baking, the warm bread is covered until it cools to maintain its soft texture. The final product is described as having a crispy exterior and a fluffy, soft interior. The presenter encourages viewers to leave a comment if they notice any difference between this bread and bread that has been kneaded for a long time.