(upbeat elevator music) – Hey everyone, welcome to GardenFork. Today we’re gonna talk about artisan bread and the no-knead bread. This is a no-knead bread
improved or revised version that I’ve been experimenting with. Other people have been
experimenting with it as well. I mean, I’m not the inventor. But I wanted to do today, as my sister, Tracy’s, here by the way. – [Tracy] Hi. – And she is a big bread
baker, a big bread aficionado. And we’ve been talking about bread the whole time she’s been here, so I thought, let’s bake no-knead bread and bake the Artisan Bread
in Five Minutes a Day and see how they kinda stack up. I mean, they both have pluses and minuses, so today we’re doing it. Cool, huh? – [Tracy] But I don’t get to get my hands on the dough in either one. – Well, yeah, but, well you can touch the dough
a little bit, but anyway. By the way, Jeff and Zoe
have a really great book, Artisan Bread in Five Minutes a Day. They gave this to me. And they have a couple
of new books coming out. I think one is about
whole grain artisan bread, which is very cool. – [Tracy] Oh. – So when you’re making no-knead bread, you start the dough the day before. You put in three cups of
flour, cup and 1/2 of water, 1/4 teaspoon of yeast, a
teaspoon and 1/2 of salt, and you mix that up and
you put it in the bowl and you let it sit overnight, okay? Then you pull that out and
what I do now is I take a, I put a cutting board down
with some parchment paper, I take the dough out of the
bowl and I slightly knead it. What I do is I basically,
I take it out of the bowl, and I form it into a ball and
I roll it in under itself. Okay? And then we put that
on the parchment paper and we let it rise for two hours. So that two hours is over now and we have that in here. Well wait. We let it rise for two hours, at the hour and 1/2 mark,
we take it out of here. I always like to put ’em in the oven with the oven light on. It kinda creates kind of a warmer space. But we need to preheat the oven now, so we’re gonna take this out. – [Tracy] Hello bread. – So that’s the no-knead bread after overnight in a bowl
and then a two hour rise. I put the rack in the
middle, not the bottom. If I put the rack on the
bottom, my crust gets firm. This goes on separate. (pilot light poofs) Okay. Never quite know what’s
gonna happen there, so. – [Tracy] I love that stove. – This stove is out of
a 1950s camper trailer. And the camper trailer’s
still in the field behind those trees. – [Tracy] Didn’t a
squirrel live in the stove? – There were chipmunks or mice in here, so I took the stove down to the carwash and took it apart and I
power washed the whole thing. (dogs panting) All right. Our dutch oven has been preheating for a half an hour at a 450 degree oven. We’ve had some brownie snacks. Take this out as quickly as you can. You wanna keep that
oven as hot as you can. So we flour the top. You want a serrated knife. That tore a little bit,
but that’ll be okay. So we gather up the corners
of your parchment paper, and put this in here like that. (paper crackling) It used to be with the no-knead bread, you’d take the loaf and fump, thunk it in, like in our original video
about no-knead bread, but I would always hit the edge and it wouldn’t work very well. The lid goes back on. It’s okay if the
parchment paper comes out. This goes back in the oven. Half an hour with the lid on, okay? (light playful music) (dog panting) (dog growling) Okay, timer went off. 30 minutes with the cover on. Pull this out. Look at that! Cool, huh? – [Tracy] Wow. – Goes back in. It can be 15 minutes,
it can be 25 minutes. My oven’s a little wonky, so it always seems to be 25 minutes, but your oven might be shorter. You can also use a thermometer, ’cause Tracy uses a thermometer. I always kinda thump it
to test the doneness, but mine’s always kinda
sometimes a little wet inside. So what’s the temperature, Trace? – [Tracy] 180. – You want 180 interior temperature. – [Tracy] Yep. – ‘Kay. How cool is that? (light playful music) 177. – [Tracy] 192. (laughs) – [Eric] 192. (paper crackling) – [Tracy] Labradors not in motion. (dogs panting) – With the Artisan Bread in
Five Minutes a Day method, what you do is you get a
food-grade big container like this, this is an eight-quart,
you could use a six-quart, you put in, it’s about
six and 1/2 cups of flour, two tablespoons of yeast, salt, and three cups of water, I think. – [Tracy] Yes. – And you put them in here,
you mix it all together, and you let it sit on your
stovetop or your countertop for two or three hours,
and whoop, it rises up, and then it collapses on itself. And you can use the dough right then, but it’s really best to
put it in your refrigerator and use it the next day, or
the next week if you want. This has been sitting in
the fridge for a week, which is really cool because that’s one of the secrets to making really great tasting bread is a slow, cold rise, I believe. This beauty of this is that you have this big thing of dough, and when you wanna make a loaf of bread, you just pull it out and
let it rise for 40 minutes and throw it in the oven. You don’t, with the no-knead
bread, you have to think, oh I want to start that the night before. This, it’s here, ‘kay? (paper crackling) Parchment paper. Just flour the top and then flour your
parchment paper a little bit. Smells great. I’m gonna take about
half of this out of here. The great thing about
this is that it’s cold, it’s been in the fridge, so it’s really easy in your hands. It doesn’t stick nearly as
much as a warm dough does. By the way, every once in while I just drop it on the parchment
paper which has flour on it. But this is the method,
this is our kneading method. It’s not a completely, neither bread is a true
you-don’t-touch-it bread, but it’s a quick knead, you’re turning it clockwise
or counterclockwise and folding, you’re folding the dough over and into itself like this. So we’re gonna let this
sit for 40 minutes. In the original Artisan Bread
in Five Minutes a Day method, they tell you to put this on a pizza peel with cornmeal, or bread
peel with cornmeal on it, and you’ll slide it into the oven. We’re gonna do something
a little different. We’re gonna use a dutch oven with this. Which they have talked
about in some previous, in some new blog posts and
videos they’ve put on their site. And the cool thing is, when this is empty, you don’t wash it out. When you’ve used up all the dough, there’s still little bits
of dough all over the place, and that creates, that starts kind of like a
little sourdough starter. So when you add new flour to this, it gets the flavors from the
dough that’s been there before. So it’s, that stuff’s great. I’m gonna want to put some
little design on here. But here’s what we’re gonna do. Instead of using a serrated knife, I saw this on the Tartine
Bread Bakery book. Get yourself a coffee
stirrer or maybe a chopstick or a little slice of wood. And get these single-edge razor blades. Goes in. And then through the other side. This is called a lame, perhaps, L-A-M-E. But that’s how they carve neat things into the tops of loaves of bread. – [Tracy] We’re gonna
carve a triangle in ours, so we don’t get our two loaves mixed up. – Oh, cool. How cool is that? (oven door slams) (metal clanking) So this has been preheated. It’s been preheated for
a half an hour at 450. (paper crackling) (metal clanging) So again, half an hour
with the lid covered. (light playful music) (dog grumbling) All right, it’s been a half an hour. We’re gonna take the lid off. It looks nice. – [Tracy] Wow, it’s very
different color, though. – Yeah. All right, another 20, 25 minutes. 20 minutes, ’cause it was a smaller loaf. What do you think? – [Tracy] Neat, very brown. (paper crackling) – [Eric] That looks great. Nice, huh? – [Tracy] Wow, which is which? – This is the no-knead bread, this is Artisan Bread
in Five Minutes a Day. (dog panting) – [Tracy] This is Labrador retriever. (Tracy laughs) Wow, they look very,
very similar, don’t they? Although this one is bigger?
– So this is the, this is no-knead bread, and
this is artisan bread here. So this is the artisan bread. This has a tang to it. This is the no-knead bread. This is really quite good, though. It has similar flavors. – [Tracy] You’re saying
that as if you were assuming this wouldn’t measure up. Is that true? – Well, I thought the artisan bread, because the dough has been
in the ‘frigerator for a week would have a much more developed flavor. – [Tracy] Mm-hmm. – All right, there we go. Come listen to our radio
show, GardenFork Radio, you can listen to it on
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line is 860-740-6938. All right? The dog’s hear something.
(dog barking) All right, see you later. (dogs vocalizing) (upbeat elevator music)