No Knead Sandwich Bread｜Apron 

For u 2 ♥️

Same to you.. a good day and a blessed year

You should see my channell

Thank you! Gis bless you.

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

For the same amount? I also plan to use wheat flour, have an excess of it at home

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.

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. ❤

did you try?

🏳️‍🌈 🇩🇪

If U zoom it, its a little bit better

Yes. Cannot read the font. Please fix.

Mas...nao foi fermento instantâneo né? Foi o outro ...de pão...pq deixou crescer

انا عرفت مكانك وهجيبك

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.👌

♥️😍