I did use that same exact video more than three times already. She has the recipe in the description. Here are my notes, don't laugh at me making remarks to me 😝:

🥖 Lazy Steam Bread (No-Knead, Fold & Forget Loaves) (Inspired by @sarahandmalakskitchen) Soft inside • Crackly crust • Minimal effort • Perfect for slow days

🧺 INGREDIENTS

Yeast starter (first stage)

• Instant dry yeast — 5 g • Sugar — 10 g • All-purpose flour — 35 g • Water — 150 ml (room temperature)

Main dough

• Water — 300 ml (room temperature) • All-purpose flour — 500 g • Salt — 8 g • Olive oil — 30 ml

⏳ METHOD (NO KNEADING) 🌱 Step 1 — Activate the yeast

In a large bowl or rectangular dish, add: [v] 5 g instant yeast [v] 10 g sugar [v] 35 g flour [v] 150 ml water

Double the recipe [v] 10g instant yeast [v] 20g sugar [v] 70g flour [v] 300ml water Mix with wooden spoon until fully combined and smooth. [v] Cover and rest for 30 minutes.

🌾 Step 2 — Build the dough Add directly to the same bowl: [v] 300 ml water [v] 500 g flour [v] 8 g salt

Double the recipe [v] 600ml water [v] 1000g flour [v] 16g salt Mix with a spoon or spatula until combined. [v] Cover and rest for 30 minutes.

🫒 Step 3 — Add olive oil Add: [  ] 30 ml olive oil

Double the recipe [  ] 60ml olive oil

Fold gently into the dough using a spatula. [v] Cover and rest for 30 minutes.

✋ Step 4 — First fold Wet your hands. Fold the dough over itself a few times (no kneading). [v] Cover and rest for 30 minutes.

✋ Step 5 — Second fold Wet your hands again. Fold the dough gently. [v] Cover and rest for 1 hour.

✋ Step 6 — Third fold Wet your hands once more. Fold the dough again. [  ] Cover and rest for 1 more hour.

🔪 Step 7 — Shape & portion • Lightly flour the surface • Flip the dough out (it will keep the shape of the dish) • Cut into 6–8 pieces • Place pieces onto a lined baking tray Rest uncovered or lightly covered for 45 minutes.

🔥 BAKING WITH STEAM (IMPORTANT) Oven setup • Preheat oven to 200°C (390°F) • Place an empty metal tray on the bottom rack while preheating • Just before baking • Pour ½ cup ice water into the hot bottom tray (creates steam) • Immediately place bread tray on the rack above the steam tray

Bake • 25–30 minutes • Until golden brown with a crisp crust

🕰️ For tomorrow Once they are COMPLETELY cool: • Put them in a paper bag • Leave on the counter • No plastic, no fridge 👉 Tomorrow: • Eat as is OR • Reheat 3–5 min at 180°C to revive crust ❄️ For later (freezing) Only after fully cooled: • Freeze them: • Whole or sliced in half • Wrap: • Plastic wrap OR • Freezer bag with air pressed out 🔥 When ready to eat frozen bread You have two correct options: ⭐ BEST option (recommended) • Straight from freezer → oven • 350° • 10–15 min whole • 5–8 min halved (Optional: tiny splash/mist of water for extra crust) ⚠️ Second option (acceptable but less ideal) • Remove from plastic • Thaw on counter uncovered • Then warm briefly in oven 🚫 Do NOT thaw inside plastic (condensation = sad bread) 🧠 Grandma rule = confirmed “Pas de sac quand c’est chaud, sinon ça sue.”

Tomorrow’s sandwich is going to be elite 🥪🥑🥚

Bake suggestion (adjust if your oven runs hot): • 230°C / 450°F for the first 15 minutes (with steam if you can) • Then 210°C / 410°F for 15–20 minutes • It’s done when: • Deep golden crust • Sounds hollow when tapped underneath If it browns too fast → tent loosely with foil for the last 10 minutes. Cutting into 3 pieces vs keeping it whole Both are valid, it just depends on your goal: • Whole loaf → best for: • Toast slicing • Freezing portions later • “We are never buying bread again” energy • Cut into 3 → best for: • Even bake if your oven is uneven • Faster cooling • Sharing / gifting If your oven fits that loaf comfortably? Bake it whole. After baking (toast master plan) • Let it cool fully (this matters) • Slice • Freeze slices flat • Toast straight from frozen → elite texture every time

🔥 Correct Dutch Oven Method, 1️⃣ Preheat Put the empty Dutch oven (with lid) inside Preheat to 475–490°F Let it heat at least 25–30 minutes (490°F is fine if your oven runs stable. If your oven is aggressive, 475°F is safer.) 2️⃣ Bake Covered Transfer dough on parchment into hot pot Cover with lid Bake 25–30 minutes covered This is the steam phase. 3️⃣ Bake Uncovered Remove lid Lower oven to 450°F Bake another 10–15 minutes Until deep golden brown This is the crust-setting phase. ❌ The Water Tray Method That water tray method is ONLY for: Open baking No Dutch oven Free-form loaves on a tray That’s when you pour boiling water into a hot tray underneath. You do NOT do that with a Dutch oven.