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welcome friends welcome back to the
kitchen welcome back to stuff in our cupboard the pandemic
pantry edition a few days ago we made a no-knead bread recipe
and during that process i took off about a
quarter sized or a walnut-sized piece of bread dough put it into this bowl
with a cup of water and a cup of flour i then stuck it in the fridge and i left
it in the fridge for about a day took it out about 12 hours
ago left it on the counter at room temperature and you can see it started
to bubble up the yeast has really activated
and i said in that video i’m going to show you how to use it and i’ve
struggled a little bit with how i’m going to use it because initially i
thought i would show you how to use it as
a sourdough starter you could treat this exactly like a
sourdough starter it is not a sourdough starter
so don’t start on me about that at this point it is just
uh commercial yeast flour and water it is a lavent or a bigger
but over time if you treat it like a sourdough starter it will start to sour
and you could use it in any sourdough recipe you cut off the amount that the
sourdough recipe asks you to use and you just use it
and then you feed it and you maintain it that way there are a lot of people who will be
watching this video who perhaps don’t make a lot of bread
who are maybe not as confident in the
kitchen so i thought i would show you how to use it
all and then save a piece for your next loaf so that you just continue on
using the same thing for all of your loaves
so the best way to do that is to treat this as a level or a bigger
so you go back to our original no need recipe from a couple of days
ago and you essentially look at that recipe and you take
out one cup of flour one cup of water and the yeast because that’s already
here so you’ve already started mixing this loaf of bread
so you just think of it that way you’ve taken part of that original recipe
you’ve already mixed it up you’ve left it for a couple of days and now you’re
going to mix in the rest of the ingredients
so instead of the three and a half cups of flour i think was in the original
don’t quote me on that please check out the recipe in the description box
i’m going to put that in because there’s already a cup of flour in here
next i’m going to put the levant or the bigger in
you just put it all in there will be a little bit of water on top it may have
separated somewhat that’s okay it’s fine um it’s going to
do that so put that all in and then i’ve got the rest of the water
so i think the first one was a cup and three quarters
of water we’ve already got a cup of water in so i’ve got three quarters of a
cup of water and i don’t want to put all of that in
at once i want to hold some back and we’re going to talk about that as i
mix this so they’re going to hold that much back i’ve also
got some salt i’m just going to put that in as well
and we’re going to mix this with a wooden spoon there were a lot of people
in the comment section for that other video giving me stick because i
didn’t give weighed measurements for the ingredients
to this loaf and there’s a couple reasons why i didn’t do that
first reason is i know that most of my viewers are in the united states
and scales in the kitchen in the united states
just not a thing just not a thing so i wanted to use
something that everybody has which is a measuring cup now i’m generally on board with
weighing stuff when i develop recipes i weigh everything
and i make sure that it works by weight and then i make sure it works by volume
because volume in the united states and canada where i
live in canada volume reigns supreme for all baking or cooking
doesn’t matter what the ingredient is people just use cups just the way it is
it’s the way it’s always been and it probably won’t change anytime soon so that’s why i used volume measurements
just to make it simple to make it approachable so that anybody can
rock up in their kitchen and make this the other reason that
i sort of don’t really care if i use weights for this type of recipe
is that i’m going to put in just a little bit more water it’s a little bit
too dry you don’t want it to come together in an
homogenous ball like you would if you were kneading
bread it still needs to be ragged i think this is a little too ragged so i’m
gonna add just a little bit more be very careful when you add extra water
that you don’t add too much because then you get into a see-saw
back and forth a little bit more water a little bit more flour and then you know
it just goes downhill from there so just add a little bit more which
brings me to flour um the reason that even
a um a weighted recipe for bread is just a guideline is that flour is
different everywhere you go even if you went into the same
supermarket if i went to the supermarket here and bought
five different brands of the same type of flour all purpose or bread doesn’t
matter which one each one of those flowers would be
different each one of those flowers would have a
different protein content each one of those flowers would be a different
mix of wheat it’s all wheat but there are different strains of wheat and
those different strains of weed have different protein content and they
absorb water differently so even though i would say x amount of
flour and x amount of water to make your dough
by weight you would still need to play with it a little bit because it would be
different depending on where you are and just a little bit more water i think
we’re there i think we’re there so there we go we have a really nice
ragged ball of dough from here on in it’s exactly the same
i’m going to cover it over leave it at room temperature for
8 to 14 hours depending on when you make this you could do this in the morning
and have this bread for dinner or you could make this
after supper leave it out overnight and bake it tomorrow morning and have it for
breakfast or lunch either way so i’m just going to leave
this on the counter and we’ll come back for the next step here we go you’re
going to find that on this batch when you use the bigger or the levant or the
starter or whatever it is that you want to call it
you’re going to find that you get a much better rise on the dough
and there’s a whole bunch of reasons for that but from now on
the rest of the recipe is exactly the same so you just grab it on the outside
and you fold it over you bring it into the center and you fold it over
and you want to do this 6 to 12 times 6 or 12 6 to 12 folds not 6 or 12
turns of the bowl so you just pull it over
turn it pull it over and just keep doing that and so that
strengthens the dough this is also the point where you want to take out
a little piece same as you did last time but the size of a walnut
put it in another bowl feed it flour and water
and let it hang out for your next bread baking
so we’re going to do this now the dough can stick to your hand the dough will
stick to your hand it is okay when you’re doing this folding a
lot of people left comments saying that they dip their
hand in water and that prevents sticking that’s what you want to do that’s fine i
find that it just makes my hand too slippery
and then i can’t kind of feel what the dough is doing
and i like that feeling of the dough so i think i’ve got it
folded enough next up is same as last time a little bit of flour
in the bottom of a bowl and we take this mount
and into the bowl with the flour grab up what’s ever
left over i’ve got a joey hand and i’ve got a clean hand so clean hand into the
flour bag dust a little bit of flour on top
and just make sure that the dough ball is covered and coated in the flour
and you can use whatever flour you want for this i often will put on
a little bit of a of a cracked wheat flour
just to give some texture you don’t have to if you don’t want to we’re going to
cover this over and in the oven is our dutch oven
preheating to 450 degrees in about half an hour we move on to the next step
okay everything is super hot i had a lot of people ask me about the dutch oven
they don’t have a dutch oven you don’t have a dutch oven
what the other alternatives are now part of the problem with this
is the dutch oven gets super hot and stays
super hot and when i put the lid on it creates a steam chamber and that
steam chamber is what helps the bread rise
and get a really nice crust on the outside so you need something that is
heavy with a good thermal mass with a lid that seals reasonably well to keep
the steam inside and that could be as simple as a soup
pot that could be uh i don’t know a soup pot is the only
other thing that i can really think of you don’t want to use anything that’s
glass because you’re going to dump the
cool-ish dough into a super hot glass dish and it
could shatter and you don’t want that to
happen so that’s going to be in the oven for half an hour with the lid on and
then about 20 minutes with the lid off and of course bread is cooked this
type of bread is cooked when an internal temperature is 190
degrees fahrenheit so if you have an instant read
thermometer use it okay hey friends yet another loaf of
bread this one this one with the um with the
saved yeast now it’s much larger than the other one
you get a better rise and i’m i’m gonna say that the interior
oh this is the worst bret knife ever isn’t it yeah it really is i didn’t tell
you i know i should have thought it was the
cracker we should have brought the one from inside
um looks good yeah it looks really good so it’s it’s going to have a little bit
better flavor and texture than the first one we made because that
lavender which was a good bread yeah yeah so imagine a good bread now
a little bit better a little bit better your family
after having the first one is going to be amazed at how quickly your bread
skills have advanced by the time you get to the second one flavor and texture i gotta say the one
piece nice and crispy chewy mm-hmm
okay so 190 degrees fahrenheit is when this type of loaf bread is
finished i pulled this one out at 207 so
there is a variation there’s a wide range there yeah so you’ve got a bit of
space if it’s if it goes past 190 then you don’t get
it don’t worry it’s fine you could probably take this
all the way up to 225 and it would still be a good a good
loaf of bread so um keep playing with this
give it a try and you can use that levant
that big for any loaf of bread just like i said you just
subtract the flour and water that you’ve already gotten the bigger
and everything’s fine thanks for stopping by stay safe
stay healthy see you again soon you

James Carver

100 Replies to “市 Saved Yeast No Knead Bread Recipe Levain Or Biga Method Pandemic Pantry”

  1. I have been baking my own bread for 2 decades. Kneading is quite easy by hand, just make sure you do it for 10 minutes. I now have a kitchenaid stand mixer that does all the kneading for me. I got the mixer because I had cancer and yeast infections and no immune system dont mix.

  2. I made it at night and then baked it in the afternoon when I had some spare time. My children told me it was the best bread they have ever had and I should start selling it. Lol!! Thank you for helping me ration my yeast!! I have a bread machine, but well be doing this!

  3. If you dont put the lid on, Will the crust be less hard and thick? My littles are in all stages of losing baby teeth and the crust is hard to eat! Lol

  4. Could you add sugar or honey to the dough to make it sweet for adding dry fruits or to make cinnamon rolls? If so, when would you take off the starter for the next loaf?

  5. I was planning on making more tonight. Im gonna make some levain and see how it turns out.

    One question, do you think putting a baking sheet under the Dutch oven would change the cooking process? I ask because I found the bottom crust to be a tad thick and hard to chew. I thought maybe the baking sheet might absorb some of the heat from the bottom of the pot and make it less chewy.

  6. This one makes me think i need to go to a Charity Resale store (like Good Will) and buy a dutch oven. They are extraordinarily useful, though people that do not cook much can totally get by without them. But bread like this, stews and soups will all do better in a good dutch oven. And this recipe is what makes me think it is time to replace the one the movers lost!!

  7. I tried your first no knead bread recipe, precise measurements using all purpose flour, but my dough doesnt look as bubbly as yours after it sits 8 hours, what am I doing wrong
    help please, using same yeast as you are, (lol, I think know where you got the recipe, nicely done).
    my dough basically looks a little tough and rough but not nice and bubbley like yours, I wanted to knead more but refrained and did exactly what you did with mixing with spoon, after letting sit I folded 6-12 times,
    the bread ended up hard as tak and very rubbery chewy inside,
    I know Im doing something wrong, please help, thanks in advance,
    love your videos and now a subscriber :0)
    came for the orange drink and got hooked.

  8. I'm in US.. I prefer to way my flour, not to measure it in the cup… That's just my opinion… It's more accurate…

  9. To everyone who can't find flour, I recently made bread with farina (cream of wheat) and it turned out fine! Just in case your store has that.

  10. I forgot to save a piece when I made this bread a few days ago, but I will remember the next time I make it. This bread was delicious, mine didn't get as crusty as I would've liked because I only had a stainless stock pot, but the taste was so much more complex than a normal white bread. I really like this way of bread making. It's great for (in the future) having people over, because you can make the dough the night before, then cook it right before they arrive. Excellent recipe, and thanks again for the content!

  11. I live in NY, I use scales. 仄儭 I would have thought the USA would proportionately have the most users of scales because modernist cuisine is a big part of our diet.

  12. I'm also from Ontario and all the stores are out of yeast (I lost my old sourdough starter a week before the panic buying or would be using that). I had to pick up a bag of pizza dough to try and culture the yeast from it this way! Thanks for helping prepare us for such trying times!

  13. I found it interesting that you point out how a pre-ferment made with commercial yeast will eventually turn into a sourdough culture given enough time because I've been thinking whether its possible to simulate or deconstruct sourdough starter by introducing lactic acid bacteria from readily available cultures in yogurt, sour cream, or buttermilk into a commercial yeast dough. I know that the point of sourdough is that it's always slightly different from batch to batch because it's a natural living culture of microorganisms, but if this lets me make bread that at least resembles the taste of sourdough without the perpetual responsiblity of keeping sourdough starter alive, that'd be preferable.

  14. Thank you for sharing this technique. I had never heard of this before. I can't wait to try this tomorrow.

  15. Why are some people so rude yes I make this bread and I do use some times diff flours way to go Glen keep chinny up

  16. Thank you! I have had a lot of time at home recently to sharpen my baking of bread and being creative with cooking….thanks for the great and relevant content

  17. Tried the no knead bread recipe yesterday, turned out great! First time making bread in my life.

    Best cooking channel on the Internet!

  18. Beautiful loaf, quite mouthwatering especially hearing that lovely sound cutting into it Lazy cook here Panasonic makes all my bread

  19. It kills me the things complain about in the comments… Glen isnt teaching at a culinary institute, hes here helping less experienced home cooks stuck at home right now… geez people!

  20. I'm in the US and have learned to love weighing out my ingredients. Instead of dirtying a bunch of measuring cups and spoons, I just weigh all the ingredients into the mixing bowl and off I go.

  21. I've been using a pyrex like tempered glass pot (glass lid too) for years now with excellent results, no difference in the results as a cast iron, maybe I've just been lucky.

  22. What if you do not have any yeast to start the whole turkey shoot? I would love to make bread but I lack the yeast.

  23. I made the bread the other day and realized my dutch oven's knob was not heat safe to 450. So, I preheated my pizza stone and dropped the mutant dough blob on it. It worked. The bread tasted great though the crust texture could have been a little better.

  24. Ingredients by weight are great…until you are in the middle of a pandemic, under a shelter in place order, and the battery in your kitchen scale goes flat and its a 9 volt that you dont have a rechargeable for. Then? Ingredients by volume are a Good Thing.

  25. I made my bread with a glass casserole dish, I did not heat the dish cause it gets hot quick, and has a great lid. Still turned out.

  26. Thank you SO MUCH for this recipe. I tried saving a dough "walnut" from my last batch and had a partial fail. I use a 5 cup recipe, the yeast didn't die, but it didn't rise either. I'm pretty sure it didn't sit long enough to develop after taking it from the fridge. Do I need two "walnuts" because it's more flour?Also, a YouTuber (bread with Steve, maybe), as a dutch oven alternative, used two heavy duty metal loaf pans, one flipped atop the other and secured the ends with binder clips (black metal office clips). He removed the top pan the last ten minutes to help brown the top. I haven't tried it, but it seemed to work for him. Thanks again!

  27. Glen, thanks for another great video. We go through a loaf that size at most every 4-5 days. Would taking the walnut size old dough or the old dough + 1 cup flour + 1 cup water, and freezing it for 3-4 days prevent the lactic acid build up which pushes the flavor profile towards sour dough? The temperature in the refrigerator tends to favor Lactobacillus production over the yeast. Guess the only way to know is to try it.

  28. Can you make any kind of other bread with that starter like raisin bread or cinnamon rolls, Pizza. What else can you do with This recipe. Thank you

  29. I've been doing bread for like a year now with a pyrex dutch oven and it's great, I do have a forged dutch oven but I mainly use it to fry things. Another thing that works is a baking sheet and an oven safe pot as a lid, you would put the dough in the sheet and then cover it with a pot, it's not the same as a dutch oven but it works really well

  30. How long is it safe to store the yeast starter in the fridge? I'd like to try this but it would take days to eat a loaf of bread like that. Great videos, thanks!

  31. If you don't have a dutch oven or other container do the following: put a kettle of water on to boil. Put a pizza stone/terracotta tile in the oven (UNglazed so you don't poison yourself). Get an oven safe dish or bread pan. Heat up the stone and dish to 450 just like Glenn does. Put the bread down on the stone/tile AND pour boiling water into the heated dish. This will turn your whole oven into a steamy environment and have the same effect as the dutch oven. NOTE: you have to boil the water. If you put cold water in it will not steam in time to make the bread crusty.

  32. I could see on camera, this loaf had much better texture than the first one. Thanks so much for these videos, especially at this time when were all isolated!

  33. Even Alton Brown has moved on to telling people to weigh things on TV! The only way to get people doing things correctly is to tell them to do it. If you don't have a scale in your kitchen you should have one. It's faster and easier than volume anyways.

  34. Thanks so much Glen (and Julie) for these vids – always interesting and informative. Especially now. I also liked your tinned turkey dish although I might have gone with a curry (Im British). Have you considered making a meal with beef jerky? I wonder if its rehydrateable? Thanks again

  35. For the no-knead recipe I use, I make enough dough for a 9×5 inch loaf pan. I put the pan in the oven while it heats, along with a second pan to use as a lid. It works almost as well as a dutch oven in a pinch, since none of my pots are oven proof.

  36. What size Dutch oven are you using? Can the recipes be either divided before cooking, or downsized for those of us with brasiers or tajines? If divided before cooking, should the loaves be baked on the same day in succession? Thanks!

  37. Thank you, Glen! Keep up the great videos! I'm sorry you've caught so much flack from the weighers, but as I'm sure you've heard: "No good deed goes unpunished."

  38. Just a quick note about the 'cups' thing. I'm in the UK and
    our measuring jugs don't have 'Cups' on them. I used to get confused with north
    American recipes. So, I work on the principle that it's about ratios. I pick a
    mug from the mug tree and just so long as I use the same one for the whole recipe
    it will be fine. I just might end up with a slightly smaller or larger dish.
    Cos who knows how big a 'cup' is without looking it up on the internet. That
    and a conversion table for freedom units to degrees science and you to can
    translate from simplified English.

  39. Have you ever made an Amish Friendship cake? Its a bizarre recipe. You feed it for like weeks on a counter top!

  40. I'm an odd duck you could say. When bread like this is fresh out of the oven I rub it down with lots of butter and let it soften the crust. I get the best of both worlds. A slightly tough and chewy crust, but one that is soft enough not to cut my mouth and tastes of lots of butter.

  41. youre right, no recipe is exact. thats the art of cooking. everything is a learning process too which is why people value hands on experience over book smarts

  42. You know what? I'm Canadian, and I measure by volume. I'm all for Metric, but this 'ingredients by weight for home baking' fad is for the birds. What's the point? When it comes to bread, I don't even measureit's not rocket surgery, and I don't need a perfectly predictable result every time (do not, however, apply strong artistic license to most other baking). Why make baking more intimidating and less accessible? We have enough of a cooking skills crisis today as it is.

  43. This video is just what I needed. I've got another pandemic problem you might be able to help me with. My 87 year old mother-in-law is staying with us, and she loves my chocolate chip cookies–but I am out of brown sugar. Can you or one of your viewers suggest a substitute?

  44. Question for you: Im planning on making bagels tonight with the last bit of dry yeast I have in my pantry. Obviously that requires kneading, but can i save a piece from that dough too and use it as a starter?

  45. You don't have to have a dutch oven. This is the same recipe I use for no-knead bread and I cook it in a bread pan. 400 degrees for 35-40 minutes. Make sure you grease the pan.

  46. I don't know if anyone else has mentioned this (if so, sorry) but in the UK and I belive the rest of Europe, ordinary, everyday flour is much lower in protein (gluten) than all. North American flour. You have to use bread flour or you can end up making house bricks instead of loaves. Plain flour is not the same as all purpose flour. My son in law (a Texan and a chief) had quite a time adjusting to our flour. However, if you can find any flour currently over here you are doing well but if you can get hold of bread flour then Glen's recipe and method is thr way to go.

  47. Nice! Ive been sharing my basic bread baking skills with my friends on FB live. My neighbours and coworkers love my home baked bread My videos are so basic filmed on an old I pad and I just stumble over my words.
    Another awesome video.

  48. I guess my next question would be what other options (types of bread items) or cooking methods could one use with the "biga" starter. While that bread is neat, can one expand into rolls, breadsticks, typical breadloafs, ect?

  49. Will try this with whole wheat! I have made no kneed loafs with WW but saving some back I havent tried yet.

  50. The problem with not giving weights at all is that it actively prevents most people outside North America making it. I don't have anything that has cup measurements on it. I have a measuring jug but it only has litres. I get that it might not be totally accurate, but at least with a rough guide, more people would be able to have a go. (Not a criticism, I'm still loving the videos, I just can't simply figure out quantities!)

  51. I love your bag of flour…turned down showing the brown side…and still that lovely cherry pie! So very nostalgic and eye catching…. Would you send me the empty bag, please? (Just kidding! Its amazing, though!)

  52. So, can you take again a walnut sized bit of the starter and do the same for a 3th, 4th, 5th, ….
    bread? or does the cycle end at the 2nd?

  53. Oh, YUM! It looks delicious! Unfortunately, my son's family (with whom I now live) do not like anything except ordinary grocery store white bread. And I don't eat enough bread to justify it. I save the recipes and wait for a time when… I do have dreams of eating that bread warm with real butter!

  54. I have been t
    I'm not to go to work next week as we reduce numbers to keep people separated. The kids are off because school is closed, and this is one of he things I am going to do.

  55. Another good video clip. I'm a fan of getting that internal temperature to about 207+F.
    Even with my current loaf and letting it cool all night the crumb is more moist than I normally desire. It will be used for toast in the morning. lol
    Different topic: SOURDOUGH
    I did the feed – discard – feed – discard cycle for a while until I couldn't handle all that discarding. Currently I have a small snap lid jar (seal removed) and keep 50g to 100g of starter refrigerated until I need it. It may go over a month without use (no feeding). It works. When I want bread I take it out, activate that starter with water until dissolved, add flour and leave on counter until bubbly. After that the process is the same as you demonstrated (create the poolish and carry on). Jack Sturgess called this making bread with "scraps" and it got me back into sourdough since there was no waste and what you refrigerated was in a small jar.

  56. I'm not sure what sequence of events made the YouTube algorithm bring me here. I just want to say I appreciate your unshook navigation(or at least the appearance) through this time. The content is solid, sure, but you two are a treasure.

  57. I am from the United States and have a kitchen scale which I use all the time. I also want to say, please do not think I found your comment offensive.

  58. normally I shy away from recipes not use grames, but I agree with %100 about different flour takes different water.
    I have been making homemade bread for more than 10 years and I like very much your recipe this one.

  59. Can you share the % of countries in your audience. Tuning in from the UK during lockdown. Starting my starter next week

  60. Anyone know how long you can store the yeast mixture in your fridge before your next use? He said he left it in his fridge for about a day. But I think it would take me at least a week to go through a loaf of bread that size, so I wouldn't be making another loaf immediately the next day

  61. Glass works fine in place of a dutch oven for this, so long as it's proper borosilicate glass. In Europe, lidded Pyrex casserole dishes will work great. For some reason, American Pyrex is no longer made of borosilicate glass, so it can shatter.

  62. Two bread pans (4-1/2 x 8-1/2 or 5×9") with the top one inverted and clipped together with binder clips. 400 F oven, 35 to 40 minutes and take the top bread pan off and put it back in for 5 to 15 minutes to get the crust hard.

  63. Who would of thought in 2020, flour would become priceless! Let's all be honest who doesn't want fresh bread. Thank you for the video's, I don't know if I ever want to buy bread again because its not hard to do and your recipes have made it easy. Wish you and your family well.

  64. I bought a milo dutch oven to bake sourdough and haven't used it once for bread. I use a 15 inch graniteware turkey roaster that is MUCH cheaper and works beautifully AND you can just flip it upside down and put the banneton in face up and then flip it right side up and you don't have to fool with sliding the bread dough in and potentially messing it up. AND it cools down in just a few minutes. I use my dutch oven to cook on the stovetop, lol! Thank you for the video As @JasonZurlo said below, use parchment paper to line the bottom of the roaster (in this case) and you can reuse the parchment paper too.

  65. I always weigh flour, and I live in the USA. For other things (like sugar or salt, for instance) I usually use volume measurement.

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