It's been ages since I last baked something, can't even remember what it was. The truth is, I've been eyeing focaccia on YouTube, whenever I go to YouTube, there's always a video, or two, recommending food, more precisely focaccia, bread or buns.
Today I decided to make some good old focaccia, sprinkled with rosemary, Italian style, but my arm hurts like hell, so I can't knead the dough and was lazy to take out the kneading mixer. So I went for a no-knead product and this video offered me something I liked. There's no need for kneading with this one and it looked fairly easy as well.
Come with me to show you what I've done.
Ingredients:
- 350ml warm water,
- 7g dry yeast,
- 1tsp salt,
- 1tsp sugar,
- 480g flour (I used 380g 000 flour and 100g buckwheat flour).
source
The funny thing is, this video says mix the dry yeast with warm water. 7g is one packet of dry yeast, so I did just that.
Why is it funny? I know quite many say dry yeast has to be added to dry ingredients, like flour and never mix with water. Why? I have no idea, but if the video said that, I did exactly the same.
Then added sugar and salt, and mixed it well.
Then I added the flour mix. Now, the recipe only says flour, most likely it refers to all purpose flour but that can be of many types as well, I mean most like there are different types of all purpose flours in each country. I chose to use a mix or type 000 and buckwheat flour. Why? Because I did not want white buns and definitely did not want sponge bread. The other reason I chose to use buckwheat flour in this recipe was that I got 4 different types of flours, one of which was buckwheat flour. One of my acquaintances was growing grain to sell flour, but the business went south and he gave me a good quantity of flour, special types. Now I knew nothing about buckwheat flour, but I thought it can't be bad. Reading up on the subject, I learnt that it is gluten-free. The trick is always mix it with all purpose flour as on it's own may not give you the desired result and that's what I did. Gluten-free flour is not holding the dough together.
After mixing it well, I got that I had to get, which was a sticky dough. What I hate the most about baking is a sticky dough, but you can't have it all, can you?! Most of the no knead type dough are sticky, so I had to accept it and deal with it.
To let it rest, I covered it with a clean table cloth and left it at room temperature for an hour. Now the woman in the video sprinkled the cloth with water. I didn't do that as I have nothing to do that with. But I don't know what it serves for either. Regardless, in an hour, my dough doubled nicely.
Next, I transferred the dough on a floured working surface, kneaded a bit, for 30 seconds, then divided it. And this is where you can see, I'm not very good at cutting equal pieces.
Next mistake, the video says sprinkle some flour on the baking paper. But definitely not as much as I did 😂 That was a mistake for sure. Not fatal as the excess flour can be taken off afterwards.
I got 9 buns, some small, some bigger, but at the end of the day, who cares. So after placing them on the paper, covered the tray and let them rest for another 20 minutes.
Next you need to cut a cross on top of each bun, not for religious reasons, but to allow them to grow, without cracking. With a tough dough, this is easy, but with this sticky one, it is quite a nightmare. I have a cutter that is used exclusively for dough as it has a thin blade and it's sharp too (which is needed), but still ruined each bun pretty badly.
So this is how my masterpieces looked like, before going into the oven.
I preheated the oven to 190°C and baked them for 30 minutes. The recipe says 20 minutes, but I needed an extra 10 minutes.
And this is how they came out of the oven. Mine are not so elegant as the ones in the video, these have a rustic look, but I don't mind at all.
There were two important things I was looking for here. One was a crispy bun crust and the other was not to get a sponge like interior and I got them both. Yes, these don't look do good, but I did not bake these buns for the show.
The buckwheat flour made it dark, but it tastes heavenly good. Mine did not rise as high as the original in the video, I suppose it's because of the buckwheat flour, but I'm on with that.
In conclusion, I love the recipe, so it's saved now on Hive, I can use it anytime I want to bake some nice buns.
Sooo, who want some? Who's brave enough to taste one?
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Who cares what they look like in the end? Even though I think they don't look bad at all, as a matter of facts I find them quite appealing. So I'd say, mission accomplished!
Hopefully, your arm will be better soon!
You are right, physical aspect counts less, what counts more is how it tastes and this was good.
Thank you for the nice comment. I had 2 days off of almost everything in life, so I'm feeling better :)
Me, me!! I want to try! I love breads but I baking is not for me.lol
Lol, try it our as you won't regret it. Baking is not always easy, but you get the hang of it in time.
I haven't eaten bread for days, I think you encouraged me to make some for the end of the afternoon. 😊
Well, I just have tried today. You should make a start.
Here I always have fresh from the oven, but I'm resting, you have to take a few days of relaxation.
Lol, I should not eat bread either, but made an exception. I hope your bread turned out great :)
Hello! at 6 o'clock in the morning I had already baked the ones for today 😂, at this moment we are going out to the park.
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Many thanks @sirenahippie, I really appreciate it.
Whatever it looks like, this bread is made with some heart mixed with the ingredients ☺️! It should be accomplishment. Love to try this,too!Thanks for sharing
You are right, if you make it with passion, it can't be bad. I hope you try it out one day :)
When I read recipes it looks easy to me but I know when it comes to process everything will be get wrong by me.
Not always, but bread baking needs practice, I can tell you that.
The appearance makes me want to try those buns. Baking is not easy. What makes it more lovely is that it is made from a passionate human being to create delicious buns.
You are right, baking is not easy, you have to accumulate experience and feel the dough. If it wasn't for my arm pain, most likely I would have brought something different. Anyway, maybe next time I can show you a better product :)
I'd eat one of those, they look great. Sticky dough? Yes a pet hate of mine too. I haven't made bread in a while, but would definitely give this recipe a try.
I'm glad to hear that dear Emma. Next time I'm going to show you a better one, you have my word 😃. Not with sticky dough as i hate it.
Lol, sticky dough sucks. I don't blame people for getting kneading machines for that very reason.
I've just done a massive country trip, sorry for the very late reply. It's been a rough week in terms of time. Hope you are keeping well 😊
I'm coming to get mine, I'm sure they would taste nice, their appearance not withstanding.
Lol, I wish I could ship you one.
Lol, I wish that too.
they look delicious
Thank you!
Hello my dear friend @erikah it seems to me that despite having had time without baking it was spectacular and provocative that buns of wheat flour and to highlight easy to prepare. I loved your recipe, thank you for sharing your recipe. Blessings 🙌 ✨️
Lol, yeah, I can't call it a total disaster and the buns are tasty, only the look of them needs a bit of work. Thanks for stopping by @casmar551 and blessings to you too :)
Your pieces of bread look yummy. I haven't tried baking bread. I hope I can make it soon.
Thank you. I wish you luck to your first attempt.
Looks great. The issue of hydrating or not hydrating the yeast is a mystery to me, the truth is that yeast is a microorganism that needs to be activated with warm water and needs sugar to eat and produce the gases that are trapped in the dough and allow it to rise. I suppose there will be some difference in the fermentation if it is hydrated at the beginning or in the middle of the recipe, I wish someone could tell me.
I usually place the fresh yeast in warm water, or milk, depending on the recipe. But the instruction on the dry yeast packet always says mix it with the flour. But who knows. This time I was lucky as things turned out ok.
Hope you feel better
May I just make one or two remarks about this?
Apart from the fact that the result looks hearty and delicious, I still wonder: Why put the flour on the baking paper? At high heat, flour tends to burn and become bitter.
Dry yeast needs no pre-dough at all. Put all the ingredients in a bowl and knead well. The latter is important because it opens up all the pores in the flour. Muscle power or the machine.
As always, when baking bread, a bowl of water should be placed in the oven, as the water vapour produced is beneficial to the baking process.
Often, even halfway through the baking process, the bread is brushed with water to give the crust a nice shine.
To be honest, I've never seen anyone do that, or heard anyone saying that's a good thing. This was the first time I saw it in this video and usually I'm following the recipe (almost) to the letter, if it's the first time. So I thought, let's try it out. Mine did not burn as it was only 30min at 190°C, but you are right, it can burn easily.
Yeah, kneading is important and trust, me, it's the first time I opted for this no-knead recipe, because my arm was hurting. Otherwise I prefer a kneaded dough, especially that I have a mixer to do the hard work.
I've seen many recipe use the bowl of water when baking, but as this was a fast one, the original recipe says nothing about it, I thought it would be ok without it.
It always works without the addition of water – but the dough is happy with the moist steam.
I don't think I ever baked something other than sweet bread but this looks so yummy! I might give it a try in the weekend if the weather is as bad as announced :D
Lol, then it's time to start baking :))) This is not a complicated recipe, so it might be ok for starting. Tag me id you try it out and good luck!
Absolutely. Thank you! 😀
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I want to enjoy looking very tasty and seductive
Try it out ans it's not difficult.
With pleasure at the right time I will try
By the appearance, I feel it was good in taste. In fact, I am confident about it.
The making procedure seems simple but I am sure I am not going to make it until my mother and sister remain in my house because I don't go to the kitchen any time until they go outside of the house.
I want some. But I think you already finished it😅.
Lol, I can understand you as I did not like to do anything in the kitchen while living with my mom as she always commented and nothing was good what I was doing.
I wish I could send you one so you can taste it :)
Delicious
It is indeed.
These actually look really scrummy. May have to try these
Good luck Brian and enjoy them :)
It looks delicious, for having spent years without baking, this focaccia is excellent. By the way I really liked the stirring paddle you used because it is very cuchi the gingerbread cookie doll hehe.
I hope you get better soon from your arm discomfort, lots of encouragement, I send you greetings from Venezuela 🫶🏻👋🏻✨
These are the buns, focaccia is coming as well, once the heatwave goes away.
That stirring paddle has a funny story. I wanted one, but this was the only design in the store. I wasn't happy about the gingerbread man, not that it does not look nice, but did not trust the product. I suspected the paint would go in a week and I don't want paint in my food. It's been 2 years since then and not one spot is missing. So I was wrong :)
Thank you for the nice words, I'm getting better, hope the pain goes away in a day or two. I wish you a nice day and weekend 😘🤗
Quedaron exquisito, se miran muy deliciosos y apetitosos. Lo intentare realizar en casa y compartir con la familia. Saludos.
Buena suerte con ellos, espero que a la familia les gusten. Qué tenga un buen fin de semana :)
Gracias😆
My pleasure, I'm glad you like them.