NO-KNEAD RYE BREAD. EVERYONE can make it! Crispy crust and fluffy crumb! 100% guaranteed results!!!
#nataliyamashika Friends, hello everyone! :) By popular demand, I'm baking NO-Knead rye bread today. The bread is so easy to make that, according to the author of the no-knead method, even a child could handle it. It takes less than 1 minute to prepare: 30 seconds to mix the ingredients, 15 seconds to shape the bread, and 3 seconds to transfer the bread dough to the pan. That's it! That's all you spend. The bread dough ferments alone in the bowl, without your intervention. :) It couldn't be simpler. Below is a list of ingredients and a list of frequently asked questions. Before asking your question under the video, check out my answers below. You might find the answer to your question. • РЖАНОЙ ХЛЕБ БЕЗ ЗАМЕСА. Получается у ВСЕХ!...
Recipe:
300 g bread flour
100 g rye flour
300 g cool water (12-18C)
0.5 tsp active dry yeast or fast-acting yeast
8 g salt (1 heaping tsp)
a little rye flour for the work surface
FREQUENTLY ASKED QUESTIONS
♦ At what temperature should I bake bread?
-245-250C
♦ At what temperature and for how long should I heat the pan?
Place the pan in a cold oven half an hour before baking the bread, turn the temperature up to 245-250C, and heat for half an hour.
♦ What if I don't have a cast iron pan?
-Take any cake or muffin tin and make a tent out of foil instead of a lid. Some subscribers have also had excellent results baking in a cast-iron skillet with a lid, covering the dough with another weighted pan when baking in aluminum pans, and using ceramic pans.
♦ Is it necessary to preheat the pan?
YES
♦ Can I use fresh yeast, and how much is needed?
Yes. You'll need 6 g of fresh yeast.
♦ Can I use a sourdough starter instead of yeast?
Theoretically, YES, but I haven't personally tried it. I can't say how much starter is needed, as I haven't baked this bread with sourdough.
♦ Is it necessary to bake on parchment paper?
NO. You can proof the bread on a kitchen towel and then transfer it to the pan and bake in the pan until done without the parchment paper. The author of this method does exactly that, but I find it more convenient to use parchment paper. If you're unsure of the quality of your baking paper and don't know if it can withstand such high temperatures, don't bake on the paper; place the bread directly in the hot pan.
♦ What other flour besides rye flour can be used for bread crumbs?
-Bran or cornmeal.
♦ My bread turned out small. Is that normal?
-The recipe only calls for 400g of flour, so the bread can't be large. If you want a larger loaf, double the amount of ingredients.
♦ Is it necessary to bake with bread flour?
-NO. Regular white all-purpose flour, like the kind you use for baking, will also make good bread.
♦ What is bread flour and what are its ingredients?
-Google "bread flour" and you'll get a wealth of information.
♦ Is it necessary to ferment the dough for 12 to 18 hours?
YES, otherwise you'll get a completely different texture and flavor of the bread.
♦ I've seen similar recipes on other channels. So which one is the best?
I don't follow other channels and can't know what recipes they have. My recipe is taken from a book by Jim Lahey, who is the author of a no-knead method for bread baked in a pan.
♦ Why are you showing the book? Are you promoting it?
NO_NO_NO! I'm showing it so you know where I got the recipe from.
♦ Is this ciabatta?
NO. Ciabatta is not baked in a pan or covered. Ciabatta is baked at a temperature below 250C and baked on a baking sheet. Also, ciabatta is shaped completely differently.
Questions and answers will be added. These questions are taken from the previous no-knead bread video I posted a few days ago.
Here's the link to the first no-knead bread video: • ХЛЕБ без ЗАМЕСА,который получается у всех...
Bon appétit and good mood! :)
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