Скачать с ютуб How to Make No Knead Bread with Poolish | Homemade Bread Dough with Yeast в хорошем качестве

How to Make No Knead Bread with Poolish | Homemade Bread Dough with Yeast

#bread #homemade #breadrecipe #homemadebread #nokneadbread This video shows how to make a wheat flour bread with a light and airy crumb structure. A poolish enhances the flavors and adds crispiness to the crust. This no knead recipe is incredibly easy to make. 00:00 Introduction 00:38 Dough 02:20 Stretch and Fold 03:37 Shape 07:18 Bake Instructions: Step 1: Dough Preferment - Poolish: 180g wheat flour type 1050 or 108g bread flour + 72g whole wheat flour 180ml water 20°C or 68°F 0,2g fresh yeast or 0,07g instant yeast Put all ingredients in a bowl. Mix until well combined using a wooden spoon. Cover the bowl and let it rest at room temperature for about 12-24 hours. The poolish is ready when it shows bubbles all over the surface. Ingredients for the dough: Poolish 545g bread flour / wheat flour type 550 280ml water 26°C / 79°F 3,6g fresh yeast or 1,2g instant yeast 16g salt Put all ingredients in a large bowl. Mix by hand until well combined. Step 2: Stretch and Fold Perform two stretch and folds during the next 2.5 hours according to the schedule below: After mixing, let the dough rest for 30 min at room temperature which was 22°C or 72°F. Perform the 1st stretch and fold after 30 min. Let the dough rest for another 30 min at room temperature. Perform the 2nd stretch and fold after a total resting time of 60 min. The remaining resting time after the 2nd stretch and fold is about 1.5 hours. Step 3: Shape After proofing is completed, dust your work space and your proofing basket. Divide the dough into three pieces and give them a round shape. Place the dough balls in the proofing basket, cover it and let it rest for about 60 min at room temperature. After final proofing, score the dough. Step 4: Bake Preheat your oven in time for 45 min at 250°C or 480°F Put the dough carefully in the oven. Bake for 10 min at 250°C or 480°F with steam. Release steam after 10 min and continue baking at 210°C or 410°F for about 35 min. Enjoy your bread after a total baking time of 45 minutes.