🥫 Saved Yeast No Knead Bread Recipe Levain Or Biga Method #stayhome #withme
welcome friends welcome back to thekitchen welcome back to
stuff in our cupboard the pandemicpantry edition
a few days ago we made a no-knead bread recipeand
during that process i took off about aquarter sized or a walnut-sized piece of
bread dough put it into this bowlwith a cup of water and a cup of flour i
then stuck it in the fridge and i leftit in the fridge for
about a day took it out about 12 hoursago left it on the counter at room
temperature and you can see it startedto bubble up the yeast has really
activatedand i said in that video i'm going to
show you how to use it and i'vestruggled a little bit with how i'm
going to use it because initially ithought i would show you how to use it
asa sourdough starter
you could treat this exactly like asourdough starter it is not a sourdough
starterso don't start on me about that at this
point it is justuh commercial yeast flour and water it
is a lavent or a biggerbut over time if you treat it like a
sourdough starter it will start to sourand you could use it in any sourdough
recipe you cut off the amount that thesourdough recipe asks you to use and you
just use itand then you feed it and you maintain it
that way
there are a lot of people who will bewatching this video
who perhaps don't make a lot of breadwho
are maybe not as confident in thekitchen so i thought i would show you
how to use itall and then save a piece for your next
loaf so that you just continue onusing the same thing for all of your
loavesso the best way to do that is to treat
this as a level or a biggerso you go back to our original no need
recipe from a couple of daysago and you essentially look at that
recipe and you takeout one cup of flour one cup of water
and the yeast because that's alreadyhere so you've already started mixing
this loaf of breadso you just think of it that way you've
taken part of that original recipeyou've already mixed it up you've left
it for a couple of days and now you'regoing to mix in the rest of the
ingredientsso instead of the three and a half cups
of flour i think was in the originaldon't quote me on that please check out
the recipe in the description boxi'm going to put that in because there's
already a cup of flour in herenext i'm going to put the levant or the
bigger inyou just put it all in there will be a
little bit of water on top it may haveseparated somewhat
that's okay it's fine um it's going todo that
so put that all in
and then i've got the rest of the waterso i think the first one was a cup and
three quartersof water we've already got a cup of
water in so i've got three quarters of acup of water
and i don't want to put all of that inat once i want to hold some back
and we're going to talk about that as imix this so they're
going to hold that much back i've alsogot some salt i'm just going to put that
in as welland we're going to mix this with a
wooden spoon there were a lot of peoplein the comment section for that other
video giving me stick because ididn't give weighed measurements for the
ingredientsto this loaf and there's a couple
reasons why i didn't do thatfirst reason is i know that most of my
viewers are in the united statesand scales in the kitchen in the united
statesjust not a thing just not a thing so i
wanted to usesomething that everybody has which is a
measuring cup
now i'm generally on board withweighing stuff when i develop recipes i
weigh everythingand i make sure that it works by weight
and then i make sure it works by volumebecause volume
in the united states and canada where ilive in canada volume
reigns supreme for all baking or cookingdoesn't matter what the ingredient is
people just use cups just the way it isit's the way it's always been and it
probably won't change anytime soon
so that's why i used volume measurementsjust to make it simple to make it
approachable so that anybody canrock up in their kitchen and make this
the other reason thati sort of don't really care if i use
weights for this type of recipeis that i'm going to put in just a
little bit more water it's a little bittoo dry
you don't want it to come together in anhomogenous ball
like you would if you were kneadingbread it still needs to be ragged i
think this is a little too ragged so i'mgonna add just a little bit more
be very careful when you add extra waterthat you don't add too much because then
you get into a see-sawback and forth a little bit more water a
little bit more flour and then you knowit just goes downhill from there
so just add a little bit more whichbrings me to
flour um the reason that evena um a weighted recipe for bread
is just a guideline is that flour isdifferent everywhere you go
even if you went into the samesupermarket if i went to the supermarket
here and boughtfive different brands of the same type
of flour all purpose or bread doesn'tmatter which one
each one of those flowers would bedifferent
each one of those flowers would have adifferent protein content each one of
those flowers would be a differentmix of wheat it's all wheat but
there are different strains of wheat andthose different strains of weed have
different protein content and theyabsorb water differently
so even though i would say x amount offlour
and x amount of water to make your doughby weight you would still need to play
with it a little bit because it would bedifferent depending on where you are and
just a little bit more water i thinkwe're there i think we're there
so there we go we have a really niceragged ball of dough from here on in
it's exactly the samei'm going to cover it over leave it at
room temperature for8 to 14 hours depending on when you make
this you could do this in the morningand have this
bread for dinner or you could make thisafter supper leave it out overnight and
bake it tomorrow morning and have it forbreakfast or lunch
either way so i'm just going to leavethis on the counter and we'll come back
for the next step here we go you'regoing to find that on this batch when
you use the bigger or the levant or thestarter or whatever it is that you want
to call ityou're going to find that you get a much
better rise on the doughand there's a whole bunch of reasons for
that but from now onthe rest of the recipe is exactly the
same so you just grab it on the outsideand you fold it over you bring it into
the center and you fold it overand you want to do this 6 to 12 times
6 or 12 6 to 12 folds not 6 or 12turns of the bowl so you just pull it
overturn it pull it over and just keep doing
that and so thatstrengthens the dough this is also the
point where you want to take outa little piece same as you did last time
but the size of a walnutput it in another bowl feed it flour and
waterand let it hang out for your next bread
bakingso we're going to do this now the dough
can stick to your hand the dough willstick to your hand it is
okay when you're doing this folding alot of people
left comments saying that they dip theirhand in water and that prevents sticking
that's what you want to do that's fine ifind that it just makes my hand too
slipperyand then i can't kind of feel what the
dough is doingand i like that feeling of the dough so
i think i've got itfolded enough next up is
same as last time a little bit of flourin the bottom of a bowl
and we take this mountand into the bowl with the flour grab up
what's everleft over i've got a joey hand and i've
got a clean hand so clean hand into theflour bag
dust a little bit of flour on topand just make sure that the dough ball
is covered and coated in the flourand you can use whatever flour you want
for this i often will put ona little bit of a of a cracked wheat
flourjust to give some texture you don't have
to if you don't want to we're going tocover this over
and in the oven is our dutch ovenpreheating to 450 degrees in about half
an hour we move on to the next stepokay everything is super hot i had a lot
of people ask me about the dutch oventhey don't have a dutch oven you don't
have a dutch ovenwhat the other alternatives are now part
of the problem with thisis the dutch oven gets
super hot and stayssuper hot and when i put the lid on
it creates a steam chamber and thatsteam chamber
is what helps the bread riseand get a really nice crust on the
outside so you need something that isheavy with a good thermal mass with a
lid that seals reasonably well to keepthe steam inside
and that could be as simple as a souppot
that could be uh
i don't know a soup pot is the onlyother thing that i can really think of
you don't want to use anything that'sglass
because you're going to dump thecool-ish
dough into a super hot glass dish and itcould
shatter and you don't want that tohappen so that's going to be in the oven
for half an hour with the lid on andthen about 20 minutes with the lid
off and of course bread is cooked thistype of bread is cooked
when an internal temperature is 190degrees fahrenheit
so if you have an instant readthermometer use it
okay hey friends yet another loaf ofbread
this one this one with the um with thesaved yeast
now it's much larger than the other oneyou get a better rise
and i'm i'm gonna say that the interioroh this is the worst bret knife ever
isn't it yeah it really is i didn't tellyou
i know i should have thought it was thecracker we should have brought the one
from insideum looks good yeah it looks really good
so it's it's going to have a little bitbetter flavor and texture
than the first one we made because thatlavender which was a good bread
yeah yeah so imagine a good bread nowa little bit better a little bit better
your familyafter having the first one is going to
be amazed at how quickly your breadskills have advanced
by the time you get to the second one
flavor and texture i gotta say the onepiece
nice and crispy chewy mm-hmmokay so 190 degrees fahrenheit
is when this type of loaf bread isfinished
i pulled this one out at 207 sothere is a variation there's a wide
range there yeah so you've got a bit ofspace if it's
if it goes past 190 then you don't getit don't worry
it's fine you could probably take thisall the way up to
225 and it would still be a good a goodloaf of bread
so um keep playing with thisgive it a try and you can use that
levantthat big for any loaf of bread just like
i said you justsubtract the flour and water that you've
already gotten the biggerand everything's fine thanks for
stopping by stay safestay healthy see you again soon
you
🥫 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 piece of dough and mix it with flour and water - this 'saves' some yeast so you can use it in your next batch of bread recipes (any bread recipes). You are essentially making a Biga or making a Levain or sometimes called making a pre ferment for bread dough. It's a really easy way to save and re-use yeast, it also gives all of your future bread recipes better texture and flavour. Here is the original recipe video: https://youtu.be/4gmCrbBGQy0 Ingredients: Saved Biga / Levain from yesterday's bread* 625 mL (2½ cups) all-purpose flour 7 mL (1½ tsp) salt 175 mL+ (¾ cup) cold water No Yeast at all? Check out our Sourdough series: https://www.youtube.com/playlist?list=PLgOb3zseg1hRqfkcpdztxS8j_haMQF6Fa Method: In a large bowl, combine the flour, levain, and salt. Add most of the water and mix with a fork until the flour is moistened, and forms a ragged dough mass. Add the remaining water slowly, if needed to bring the dough together. Cover and let rest 8 to 12 hours on the counter at room temp. Preheat the oven to 225°C (450°F). Place a Dutch oven or heavy pot with a lid in the oven to preheat. An hour before baking; fold the dough in on itself 6 - 12 times. Grab the edge, pull up and fold over; turn the bowl a bit and then repeat. Grab off a walnut sized piece of dough for tomorrow's levain.* Sprinkle a little flour in a second bowl, transfer the dough and coat with flour. Re-cover and let rest for about 45 minutes. Drop the dough into the preheated Dutch oven, cover and cook 30 minutes. Remove the cover and cook for another 20 - 30 minutes. Bread is cooked when internal temp reaches 190ºF. *Biga or Levain is made from a walnut sized piece of dough from yesterday's (or the day before) bread. This piece of dough is mixed with 250 mL (1 cup) flour and 250 mL (1 cup) of water. Covered and kept in the fridge until 12 hours or so before baking. You can make a levain with 250 mL (1 cup) flour and 250 mL (1 cup) of water and ½ tsp instant yeast. Our Other Bread Recipes: 1) Irish Soda Bread - Recipe: https://youtu.be/WoU0mctLQvI 2) 🍞 No Knead Bread Recipe: https://youtu.be/4gmCrbBGQy0 3) Saved Yeast No Knead Bread Recipe: https://youtu.be/DDbq5FqCppM 4) 🍞 Easy Sandwich Bread Recipe: https://youtu.be/DnwpcFnhcdg 5) No Yeast Soda Bread Recipe : https://youtu.be/wCqH28k-TVc 6) 6 Hour Sourdough No-Knead Bread: https://youtu.be/niCu3_dSPl4 7) 1932 Peanut Butter Bread Recipe: https://youtu.be/_qL0aVIyyws 8) Sourdough Multi Grain No-Knead Bread Recipe: https://youtu.be/Aiuc1sYBK9M 9) Malt Bread Recipe with Raisins: https://youtu.be/Qia0eEWx8mQ 10) 🍌 1½ Pounds of Banana Banana Bread Recipe: https://youtu.be/lu8GX8AMMMw 11’) Down Home' Newfoundland Molasses Raisin Bread: https://youtu.be/tekUC-SCMio 12) How To Make Sourdough Banana Bread: https://youtu.be/iKSyeQimMBg 13) Is This The Best Sandwich Bread Recipe On Youtube: https://youtu.be/h1bM3_gsLIs #GlenAndFriendsCooking #stayhome #withme Have you joined our Channel? 99 cents a month to help us continue making great content: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url