Homemade crusty loaf, with or without a dutch oven



Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_0422

***RECIPE***

2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you’ll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)

The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.

About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.

Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you’re done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.

These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it’s going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you’ve done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.

Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.

The following instructions are for baking this with a dutch oven. If you’re using a baking sheet with a heat-safe metal bowl, skip to that part now.

Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.

When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.

Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.

The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.

Line a baking sheet with parchment paper. After you’ve done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that’s big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.

When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.

Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.

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  • Thanks to Magic Spoon for sponsoring this video and for helping me hit my macros in spite of all that bread! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link: https://magicspoon.thld.co/ragusea_0422

    Adam Ragusea 19/10/2022 pm4:42
  • Omg all through the video I thought you had some fancy oven that's called Dutch for some reason. It's the casserole pot that's called a Dutch oven 🤣🤣🤣🤣

    xxSydneyFox 19/10/2022 pm4:42
  • Wetting the blade when scoring will let the knife slip through the dough easier!

    58harwood 19/10/2022 pm4:42
  • DUDE! Tip o' the month here at 7:20! Thank you. I'm about to put a loaf in and will try the crumble the parchment technique today. I'll crumble, lay the dough on and then transport it unlike putting it on the dutchy first.

    Totally Unfiltered 19/10/2022 pm4:42
  • As someone who has a very difficult time eyeballing ingredients I kinda need measurements. I would have appreciated it if he even as much as approximated how of each ingredient he used..

    Rei 19/10/2022 pm4:42
  • Riesen Brötchen

    okuzhori 19/10/2022 pm4:42
  • Worked incredibly well. Best bread I've ever made. UK Gas mark 8 for 30 mins and 6 for final 15 mins

    Dave Biddleston 19/10/2022 pm4:42
  • My bread came out very caky. Rose well, but the dough was still dense and very crumby

    JoesGoneFishin 19/10/2022 pm4:42
  • I knew my impulse buy of a Dutch oven would pay off eventually

    Marcus Hendriksen 19/10/2022 pm4:42
  • The salt is crucial, if you dont put any it will puff up and deflate. Too much and it will take forever or just not work right in the oven. Also same i used to be able to mix recipes for bread from scratch.

    Melody 19/10/2022 pm4:42
  • I love glass bowls for them. Any oven safe bowl works but with glass you can see the crust

    Melody 19/10/2022 pm4:42
  • A quarter cup of Apple Cider Vinegar with 1 cup of sugar for half of a 5 pound bag of potatoes. So I'm assuming you double this for 5 pounds.

    Cheryl Johnson 19/10/2022 pm4:42
  • thanks for this. can you give some tips of making making small portion of bread. or can i use part of this dough to make small bread, and keep the rest in refrigerator? how long can preserve it and some tips pls for that…

    Tanuza Haque 19/10/2022 pm4:42
  • i got into a several hour argument with my parents because of this recipe,, this bread better be great

    Kuu Danger 19/10/2022 pm4:42
  • Please please come up with a gluten free for this….

    “father” tom outdoors! 19/10/2022 pm4:42
  • Like the recipe… But I can't help feeling like you are tying to be Alton Brown

    vc10 19/10/2022 pm4:42
  • "Cook with my senses"
    Nice. Thats how asians cook.

    Kiwi's Drawing Diaries 19/10/2022 pm4:42
  • Yum! I want to try this recipe soon!

    Amanda H 19/10/2022 pm4:42
  • Ah yes.

    Breaking Bad, Better Call Saul and Better Blame Bryan

    Insanity 19/10/2022 pm4:42
  • The real deal is baking bread without an oven.

    Leonard Michel 19/10/2022 pm4:42
  • Wait, am I supposed to be resting this thing in the fridge for ferment times?

    Aidan Van Dera 19/10/2022 pm4:42
  • As a guy who works with concrete, I appreciate the way you mix water in your flour. Go with mixer feel rather than measure EVERY time.

    Bradley Sneed 19/10/2022 pm4:42
  • yeast infection

    BoyOHBoy 19/10/2022 pm4:42
  • can u make a recipe for brioche bread as i love ur recipe as a homecook

    vinod V 19/10/2022 pm4:42
  • This kinda has the same feel as Jacksfilms's protein shake sketch.

    Next, I like to add some flour. And then use the spoon to mix in some flour. Then leave it to rest at room temperature. Now we add some flour.

    Ivan Ivanovic 19/10/2022 pm4:42
  • That is way too much work!

    Donnie J Rio 19/10/2022 pm4:42
  • Question: I tried this and got nice air pockets and look, but the texture is kind of gummy, not fluffy. Any advice?

    Serra Sedai 19/10/2022 pm4:42
  • I’ve never baked bread before and this is my Sunday project. I’m not optimistic as patience isn’t my forte but I’m still looking forward to it.

    Marc 19/10/2022 pm4:42
  • I want magic spoon in EU!

    S. V. 19/10/2022 pm4:42
  • I use a ceramic knife to slit my dough.

    Jack Miller 19/10/2022 pm4:42
  • I'm gonna make this in my next overlanding trip

    Carlos Rios 19/10/2022 pm4:42
  • Well, today I goofed. I hadn't made a loaf in a few weeks due to the heat, but I knew it was going to be cooler today, so I whipped up some poolish last night and made a loaf. Somehow, I forgot it was 1 teaspoon per cup of water and I added 1 tablespoon (2 total) and… damn. What a difference too much salt makes! (it's still edible, but it didn't rise much and the interior is odd… LOL). Lesson learned!! Never use too much salt!

    Kleineganz 19/10/2022 pm4:42
  • bread was absolutely marvelous. success on the first try. didn't have a dutch oven so i used an 8×8 glass tray bc i also didn't have a metal bowl haha the bread molded to the top of the tray bc it was so low but it surprisingly didn't stick when i removed it, and the molded bread had a perfect smooth top. though the browning of the crust took way shorter than i thought, only 5 minutes, and if i left it in there for longer, it would've burnt. always keep your eye on the bread when browning the crust. very beautiful golden brown crust though. also throughout the recipie i used 490 degrees F instead of 500. is my insta if y'all wanna see pics. 👍 note: i cut the recipe in half

    Banana Animation 19/10/2022 pm4:42
  • i've heard that magic spoon isn't actually healthy; they just replace the sugar with unhealthy oils

    Banana Animation 19/10/2022 pm4:42
  • Do you have the calorie info for this?

    Hannah Rice Music 19/10/2022 pm4:42
  • Best tip anyone gave me was $1000 and then they told me about a horse that was running at the race track and they said it was a guarantee win and then I turned that thousand into 10,000 but if crumpling up parchment paper is the best tip you ever got hey who’s better than you if the little things make you happy you are very humble man you and your POOLISH. Preacher PaulD. The bread looks amazing I used to be a chef I was a horrible baker because I didn’t follow the recipe accurately but when I was a chef I didn’t need recipes but when you bake you need them I love this recipe it’s cooking with your senses that’s for me. Good channel 1st time seeing you I hope the rest of the same way

    Judy De 19/10/2022 pm4:42
  • I cook all my food the way you make your bread , I put in what ever I think it need more , I guess after long time making bread you would be able to bake by your senses! But it is easier to have some basic to start 🤷🏼‍♀️

    haydeh abdolahian 19/10/2022 pm4:42
  • Thanks for this video, I learn really well with the way you explain things 👍👍

    Ashley Michelle 19/10/2022 pm4:42
  • Boy, this is an all day project.

    JC James 19/10/2022 pm4:42
  • And here I am spooning off 2g of extra flour because I went over … I'm going to go mix a poolish for tomorrow now. Brian is the man, and I am a groupie…

    Steven Antonucci 19/10/2022 pm4:42
  • I've been making bread more intuitively in recent years, but this is a couple levels up and I'm eager to try it.

    Michelle 19/10/2022 pm4:42
  • wtf obi wan Ragusea?

    S Le 19/10/2022 pm4:42
  • How do you prevent it from getting so dense? That is the primary issue I have had baking homemade breads.

    Geeksmithing 19/10/2022 pm4:42