Overview
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This beginner course demonstrates a no-knead sandwich bread recipe using flour, water, salt, and yeast. It covers fermentation, shaping, proofing, and baking with steam until the loaf reaches the target internal temperature.
Syllabus
Intro
Mixing the ingredients
Dough finished fermenting
Shaping the sandwich bread
Proofing the dough
Preparing the oven
The final result
Taught by
The Bread Code