🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method Pandemic Pantry
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Stuff In Our Cupboard Saved Yeast No Knead Bread Recipe Welcome Friends! We recently did a No-Knead Bread Recipe, and I showed you how to take a little …
Thank you Glen for sharing your easy bake receipe. I hv never baked anything l want to try your bread receipe next week. Can l use wholemeal flour, thank you.
The day americans switch to weight is the day we invent replicators and no one has to cook anymore.
Love ya glenneth
dutch oven size?
its midnight im about to pop my bread in the oven! Im saving some from the biga/Levain for tomorrow 😀
No scale in the kitchen drives me nuts
Years ago my family got gifted stuff called amish bread if I remember correctly and it was a similar concept. But feeding for a week before splitting and baking
Would this work if I put a small piece of bread in a bowl with water & flour?
I used to pre heat my oven and Dutch oven before baking like this. Then I saw America's Test Kitchen recommend placing the loaf in a cold oven and cold Dutch oven, to allow the bread more time to grow as everything warms up before the heat sets the crust. It works! And no more juggling a 400+ degree cast iron pot as I try to get the loaf in there. I found that I had to just add 10 or so minutes to the overall baking time for my oven.
It won't come out as good, but if all you have is a cake pan and aluminum foil, it worked for me without preheating the pan and using a lower temperature (350F because it went in the same time as a casserole).
I'm an American that converted to using metric on my digital kitchen scale. Mainly for ferments (So easy to figure percentages!) but some baking too.
Wow, what a wonderful video. I love this channel. Thanks and keep it going!
i am Canadian and i do not have measuring cups lol. i prefer to use a scale so if there is no weight i just dont make the recipe… actually i dont make any recipes i just watch cooking videos and make random stuff and learn that way lol but as i do more i will have to keep track and weight is definitely better im sure people in the US will catch up lol
Also it is different on a humid day the dry day or a rainy day. Even flower kept in the freezer will be different on different weather days. Sort of like making meringue it is susceptible to weather.
I have a scale in my kitchen and I always have had a scale in my kitchen. I lived around the world and needed different measurements so I always have had a scale. This past weekend I used it to cut 1 and 1/2 + 2 and 1/2 pound slices of ground beef and then put it in my FoodSaver flat. I wanted them to weigh a certain amount and the only way to do that is a scale. But I have cups as well so I can use either and there is always been 3 and 1/2 cups of flour in a loaf of bread. But with the sourdough you would use less flour just like you are. 🙂
Sourdough is awesome for cinnamon rolls! 🙂
I make bread in the Crock-Pot and then I broil the top because it doesn't get brown although the bottom does. This is my way of slow baking in the oven. Actually a dutch oven which my grandmother used.
I always enjoy how Glen explains the process. That helps me to figure out how I can potentially modify things to what is on hand or what my tastes are.
Outstanding video…thanks a bunch !
Clay cooker with parchment paper in the bottom worked out fantastic!
I always weigh flour, and I live in the USA. For other things (like sugar or salt, for instance) I usually use volume measurement.
I made a no knead bread today and then this video popped up. I wish I’d seen it first.
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. 🙂
We have scales that measure in grams now, lol.
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.
How long can you leave the biga in the refrigerator before it goes bad or I have to use it?
like this channel. Very bright and happy place. Thanks. JPG
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.
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.
Next up: emergency beer made with that yeast slurry? If it's even possible.
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
I’ve used glass dishes with aluminum over top to make this kind of bread and it always turns out great.
Can you share the % of countries in your audience. Tuning in from the UK during lockdown. Starting my starter next week 🙂
Can you do this same process for other breads? That has oil and sugar in the dough?