No Knead Sandwich Bread｜Apron
HTML-код
- Опубликовано: 15 окт 2024
- No Knead Sandwich Bread｜Apron
Lukewarm water 225ml+-
Sugar 10g / 1.5Tbsp
Instant yeast 3g / 1tsp
Olive oil 15g / 1Tbsp
Bread flour 300g / 2,1/8cup
Sea salt 5g / 1tsp
Pan size 25x11x7cm
Bake at 200°C / 390°F for 30-35 minutes
Thanks for watching！
If you like this video, please like, share and subscribe to my channel
Remember to click on the bell to get the latest video of Apron！
My Channel
/ apronyoutube
Blog
All my videos will only be uploaded to my RUclips channel
Prohibit unauthorized theft, secondary editing and re-uploading of my
videos on RUclips and other platforms
#Bread
I just tried your recipe. The bread is really amazing. Very easy simple steps i didn’t think that with this simple step, that i hardly do any efforts i got such result. Thank you so much. Will repeat it again for sure. But i think it needs a smalled pan to get higher volume. But still got great texture and size. Thank you 🙏
Thankyou for sharing this beautiful recipe. This simple method, but the bread is delicious. It have unique taste and soft texture.
I have tried this method, 30minutes fermentation and keep ini chiller for 5hours. And the result is amazing.
Thankyou😊
Tried this and it turned out great. Used brown sugar and added walnuts. Bread has soft crumb and crispy crust when toasted. Added a bit more sugar. Easy recipe. Thanks Apron!
Teacher today baked this no knead receipe results very good bresd proof very well. Thank you so much for sharing.
Hi Apron I tried this bread today with your method. ... but I used 💯 percent whole wheat flour...it came out fantastic....
Thanks once again.
Hai.apron i gt try your recipes.all cm out very delicious and Great tq
Tq. Did this in my airfryer. Every measurement cut by half. Small airfyer😏. Turned out perfect.
today, I made no knead sandwich bread based on your recipe and it's soooooo good. an easy ingredients and method. I didn't have an oven, so I used my mom's multi-function steel pot (we called it as "panci tatung") and the result was incredible. Soft inside, but crisp on top and a lil bit cheewy texture which I really love. Thanks for the recipe 😍😍😍
Tq Apron. I tried today. It's so good! Soft and the crust is crispy. I think this is the best recipe for my loaf of bread.
Easiest bread making video I've ever seen👍
I made this recipe yesterday. It makes a small loaf which is a perfect fit for my Breville countertop oven. (I prefer using it instead of my range oven, which takes much longer to preheat - lots of wasted energy.) The bread turned out beautifully.
Hi Apron, I tried over 10 breads/cakes based on your recipes and they all turned out great. I enjoy watching your videos and learning new baking skills from you! I am wondering if any other breads you made can use the same “fermentation in the fridge” technique? If so, would you please let us know for how long?
You can do this by placing the dough in the refrigerator after letting it rest for 30 minutes after mixing both dry & wet ingredients together.
Make sure the cover of the bowl is secure so that the dough doesn't dry out, and add a bit of oil on the surface of the dough as well, like insurance. 😊
You can leave the dough in the fridge for anywhere from 8, up to 72 hrs. Not a joke! I've done this! But make sure to WEIGH the yeast if you're going to leave the dough for a long proof (longer than 8 hrs) as too much yeast will result in an overly acidic dough.
Also, be aware that the longer you leave the dough in the fridge, the more "flavor" it will develop.
For me, 36 hrs was the sweet spot. Not too sour, not too bland. Js.
ETA: I've done this w/ whole wheat flour blends, but I've done those w/ a scald first, THEN put them in the fridge for a long proof. Using honey as the sweetener softens the bitterness you sometimes get from the bran.
❤
Great recipe, love bread looks delicious and soft. Thanks for details of ingredients in English & mostly like your presentation.
Looks very very tempting and delicious .cannot wait to try . Please also share how to bake olive bread.
Lo intentaré ojalá me quede igual de hermoso con esa presencia tan aperitiva gracias por compartir tu recetas
Thank you for the recipe!! I substituted bread flour with atta(wheat flour)+wheat gluten but it still came out very nice! Wonderful recipe!! Really reduced my work!
For the same amount? I also plan to use wheat flour, have an excess of it at home
The way you make the bread makes me very happy 🙂.
Your sandwich bread is amazing, it's a fantastic recipe and I liked it a lot. Congratulations !!!!
You have become my favorite...so effortless
Have a good day to everyone who reads🥰❤
For u 2 ♥️
Same to you.. a good day and a blessed year
You should see my channell
Thank you! Gis bless you.
Hi apron, how are you?
Thank you for sharing always.
Take care, stay safe.💖
Me encanta la receta. Lo hice. Me salió PERFECTOOOOOOO. Gracias !!!!!!!!!!!!
I just love your recipes! I love the simplicity of your videos!
اعجبني كثيرا
انتي رائعة ،، وقناتك اجمل ،،
لانه الفديو قصير ، وشرح وافي ،
والمقادير تكتب على الشاشة
داخل الفديو ، واستفيد كثيرا ،،
احسنتي ،، احسنتي
Lo he hecho en varias ocasiones y es una delicia!!!!!
Thanks for sharing the recipe :) especially the no kneading technique, this is great!
Wonderful recipe. Turned out good. Thank you so much.
Sou do Brasil, amo suas receitas, muito facil de fazer. 😘😘
Oi Raquel, você entendeu quanto tempo o primeiro crescimento? Horas na geladeira ou 60 minutos comum como outros pães ? Obrigada.
@@lidiasilveira9192 geladeira a noite toda, umas 16 horas.
Adoro seus pães e os demais
Sempre me surpreende
Amazing recipe, easy to follow, yet great outcome 👍
Very simple. I’m starting this on Saturday night so I’ll have it for brunch on Sunday.
Have you tried to make?
@@teohle yes I have. Not as pretty as Aaron's because my oven was too hot but it was just as soft and squishy on the inside
謝謝分享，一看就知道是一道非常簡單的土司做法，今天馬上試。
Thank you! This turned out great. 😃👍
Nunca fiz tanto a receita de alguém como faço as suas,fáceis,práticas e deliciosas!🤩😋
Works well, have tried 70/30 brown-white flour and 50/50 both work well and taste / texture is very good
Nice video and recipe, thanks for sharing your video, well done
Very nice, I love your recipes and your bakery is beautiful. Greetings to you from Egypt
Ho realizzato questo pane ed è buonissimo,sa' un po' di focaccia, leggero e gustoso bravissimo 🖐️
Parece mágica fica perfeito parabéns nota 1000..........
That looks fabulous and good to know it can be done without kneading 👍🏽👍🏽👍🏽👍🏽
Não me canso de falar que suas receitas são ótimas.
Very nice softbread 👌❤👍🏻🤝stay blessed
Very delicious and soft
Nice recipe. I have found that baking times /oven temps vary wildly when it comes to no-knead bread recipes. Depends on one's oven. When I make this bread, I bake it at 180 deg C (356 F) for 35-40 mins (mine is an old electric oven). Any longer and I need a hacksaw to cut through the crust. So experiment, experiment.
Hay que dejarlo llevar toda la noche? Y al día siguiente también que descanse o que tome temperatura ambiente?. Si puede alguien aclararme por favor gracias
Turned out simply grea6. Thank you for the recipe. 👍
Yes. Cannot read the font. Please fix.
Loved the recipe...great sharing 🙂😋
Excelentes recetas, gracias.
رااااائع ومشهي شكراً جزيلاً لوصفاتك الرائعة 🌺🌺🌺
Look delicious and easy to follow recipe. Thank you for sharing.
الطوستر روعة الله يعطيك الصحة،👍💯💯💯💯💯💯
Can't wait to try it I absolutely loved no talkin was very peaceful thank you
did you try?
Hi Apron....this recipe caught my eye the day it was published 15th Jan. Tried it out immediately & hvnt stopped baking this bread since then as my family just loves it. Fantastic recipe !!
Just 1 question. Can I prepare batches of this dough and preserve it in the fridge? When I need to bake more than 1 loaf I can just remove only that qty for the 2nd and 3rd proofing. Pls advise. Tks Apron
Hi Apron....cann i make small batches of this dough & refrigerate it..only taking out the reqd qty for the 2nd & 3rd proofing when I need to bake?
Hello could you tell me if this bread is baked without the fan looks lovely
Thanks for the recipe
Patricia obrien from Dublin 🇮🇪
You just need to adjust the baking time for longer, perhaps 5 mins +, & watch the crust so you see when it gets to the color you want. I used my analog instant read thermometer (the one w/ the dial) to check temperatures until I knew & understood when to KNOW my breads were done in our ovens. I move a lot between my 2 sons' homes so it's not easy.
😂❤
Você é genial ! Todos os pães que fiz do seu canal ficaram maravilhosos! Você é fantástica! Obrigada 🙏🏼
Mas...nao foi fermento instantâneo né? Foi o outro ...de pão...pq deixou crescer
Very nice I love to watch nicely explained thanks.
You are amazing chief thank,s👍🙏
Love your bread recipe, simple, stress free and we have freshly baked in the morning.
Thank you ❤️
São 16 horas descansando a massa ????boa noite ,obrigada
My zen moment of the day .... just love your videos. So appeasing during these moments of mental turmoil. Thank you ! Will definitely try this recipe. 💕
Gracias lo hice y quedo muy bien saludos de ciudad de México
Súper bueno, la voy a preparar, se ve fácil de preparar, No complicada. Gracias y Saludos desde Venezuela 🇻🇪
Bravo excellent merci bcp💯👍👍👍❤❤❤❤❤
I use your Recipe to make 9 pcs bun it’s so yummy as well. Have fun 🤩
Riquísimo Dios te bendiga feliz día gracias.
Wow! How easy is that?!
And you didn’t even get your hands dirty! Lol 😂. Great recipe 👍 BIG THUMBS UP!! 👍
a great video! Thank you for sharing. 🌺
Very nice!♥️🌷
Just love your food trying to make all of them so easy loving it
Tasty and delicious 😍😋💐💐💐
Very nice 👍
I just wonder if don't leave for overnight, just bake it when it double in size?
The texture of this bread looks incredible and it looks so delicious! 😍😍
UNA PREGUNTA SENCILLA Y RAPIDA CUANTO GRASMOS O ML NECESITA AGUA PARA UNA TAZA DE HARINA Y LEVADURA?
Simple recipe and good result!
Se ve espectacular!!😍 una pregunta,lo puedo hacer con harina integral?? Muchas gracias 💖🌷
Ésta receta lleva una hidratación del 75%, creo que si agregas de un 30 al 50% de harina integral y le dejas en remojo con la cantidad de agua total hirviendo (en inglés, si lo buscas, el método se llama "scald" o "yudane") tu pan tu pan te sale espectacular! Yo hago pan del 60 hasta el 100% de harina integral, pero tengo acceso a harinas con alto contenido de proteína,y de molido fino. Características que ayudan a que el pan tenga textura suave y esponjosa.
Enhorabuena te deseo la mejor suerte en tu jornada de hornear!! ❤
How are you Chef? I miss seeing your talented handiwork cos I was bz, stay safe always.
HOOMMBREEE ENCANTADOR ESE PAN ME ENCANTAN TODAS TUS RECETAS DE
Cada receita maravilhosa. Parabéns.
Fácil y apetitoso. Gracias👍👏🏼👏🏼🙅♀️🙅♀️
Cuánto tiempo tiene que estar en la nevera la masa e.entendido 16 horad
Wow 😍😋👌 thank you for recipe 🌹
Благодарю, всё очень понятно, обязательно сделаю такую выпечку.
با سپاس فراوان 😋👌👍👏
Olá, gostei da receita. O forno é pré-aquecido? Obrigada
Esse eu já entendi
Sehr gut,die lange Gehzeit von 16 Stunden bringt das gute Ergebnis👍
Buenas tardes,supongo...Calor en horno...? Arriba y abajo? O,sólo abajo? Gracias,me gustó y voy a prepararlo,para dejar en frigorífico las 16 horas.👌👏 Saludos desde Canarias.
Lo que no aprecié, en el tutorial...Es si,cuándo lo sacamos del frigorífico,pasadas las 16 horas...En el molde ya,untado de aceite,hay que volver a ponerlo,no pude leerlo,estaba oscuro,cuando volvió, usted,a taparlo con el film? Dentro del frigo? Cuánto tiempo? O,fuera,al leer,que llevó aproximadamente, 23 horas? Me gustaría saberlo...Gracias de nuevo.
Ahhh,yo,usé harina de fuerza 300W. Es correcto? Es para pan y bollería, pizzas etc.🙂🙏
Muchisimas gracias.👌
♥️😍
It's amazing...can you make whole wheat bread?
Gracias, quedo perfecto
How much of plain all purpose flour can we use instead of bread flour?
Super👌well explained. Thank you very much. Blessings and success this new year 2021
Me encantan tus recetas !👏👏👏👏
Bom dia , que pão bonito e fácil de fazer ,amo este tipo de receita.👍
Machae lah wasafatik ra2i3a ntmnna tcharfini habibti f9anati wnitbadal tararof
Nice preparations wow
Ooooh que se ve. rico..para comerlo con jamón y queso.. exquisito..como siempre un chefstar...🥇🥇🥇🥇🥇🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆🏆
cariños desde Chile...👋👋👋
making sandwiches by not squeezing them is a very interesting way and the result is this bread looks very soft
Thanks for your recipe
Looks ezz to make, no knead bread, superb! I'll try it later when I hv all my ingredients.
Btw, can I juz use normal or all purpose flour if I dun hv bread flour?? Tq
Hi...in my experience...I make all my breads with all purpose flour (bread flour is too expensive here in NY and hard to find). The difference is the dough is gonna take more time to rise and sometimes the bread is not so spongy at the end. The trick is to be patient and let the dough rise to the max, more than 1 hour.
Your videos are very nice and simple. Appreciate if you can make the font in another colour as it's difficult to read ( specially the sentace when the dough is at the loaf pan, before baking). I don't need to miss anything on your recipie. Thank you!
If U zoom it, its a little bit better