75% Hydration Dough Recipe * 1000 grams bread flour * 20 grams salt * 5 grams yeast * 750 grams water 1. Mix all ingredients in a bowl & leave to rest for 15 minutes. 2. Do 2 - 3 stretch and folds over the next 45 minutes. 3. Place the dough into a greased bowl and cover. Let rise in the fridge for at least 1-2 days. 4. The following day, cut the dough into 4 - 6 pieces depending on what you’re making. 5. Roll them into balls and let them rest on an oil lined tray for 1 - 2 hours before using! Shop this short here: Cambro Container amzn.to/3XblDSf Gozney Arc Pizza Oven: amzn.to/3VbgGpR
@@lalalaayee4813If you divide those numbers by 30 you get very close to the exact same amount in ounces (28.35 to be exact, but about a 5% error is fine to make the math easy) Cup and spoon measures are the worst thing, because not only do different countries size their cups and tablespoons differently (so your serving sizes are hard to gauge and your proportions might also be wrong), but a cup of flour changes depending on the flour used and how compacted it is, and that's not even to speak of coarser "powders" like salt or sugar A very reliable cheap set of scales is like $10, will last years, and repeatably measures exact amounts of everything over and over and over again. And baking is very sensitive to small changes, so you'll get better results too
I've been making that recipe for years now. I always have 1kg of "dough" ready in my fridge for the week. I make pizza, panuozzo, sausage rolls, calzone... it's way faster than ordering or starting from scratch and the dough lasts for 5~6 days easily.
@@jkopppo223 Make the dough and you have basically two choices. If you want to eat in the same day, just let it proof for 2h~4h, take your portion and put the rest in the fridge to keep proofing (this time, cold proof). I've seen some Italian recipes and sourdough calling for 72h of cold proofing. I keep my dough in the fridge for max 5~6 days. Any more than that doesn't work because even though the dough won't go bad, you simply can't develop flavor anymore.
Thank you for actually stating the ingredients. I’ve seen too many shorts of people “Showing” how to make a dish without actually explaining the process or listing the ingredients.
If you want a nice crispy crust you can spray your dough lightly with water once it starts to brown. If your French bread gets stale you can quickly run it under barely drizzling water on both sides and put it in the oven until it’s nice and warm. You’ll never know it was stale.
@@ludigracic I don't know too much but personally I just use relatively cheap flour and haven't had any problems. I'm from Finland so don't know how it is in America for example.
However, aging it is at the expense of texture/crumb. We have a sourdough dough that we let cold ferment up to 2 weeks before baking, and the flavor is great but it cannot go any longer than that because it just turns to goo. The gluten chains break down with continued fermentation.
@@Madamoizillion I generally don't let the dough ferment beyond 1 week. Not just does the texture get worse but flavor gets too strong. I haven't actually let my doughs get to the point where it really hurts the texture but the flavor is kind of off at the week point. but before that it is great.
It’s worth making. Flour is like $5-6 for 20 cups so that’s like paying less then 10 cents for a small roll or like 50 cents for the pizza dough. With sauce and cheese it’s like $2-4 dollars for a homemade pizza. You can just do it once a week, divide portions for meals and it’s actually pretty therapeutic to do, too.
Guys and girls once/twice a week you can make a dough and keep it in the fridge, now you can make freshly baked bread, baguette, pita, buns etc whenever you want it. Making a dough takes like no time and is so worth it and actually cheaper than buying breads
@@513regichan I am TERRIBLE at kneading. Always end up adding too much flour or not enough and just can't get it right...so I bought a bread machine mainly to use it to make dough and then cook it outside of the machine
One time at work (pizza restaurant), we ran one of the doughs with nothing on it through the oven to see what would happen. We were surprised when it puffed up like the pita bread.
@@bruneti12 Her experience might Vary. Both my Parents are Govt Higher Secondary school teachers. They only did classes twice a week and were paid in full. So for us It was pretty great. I actually miss Lockdown so much
And a lot more. They work very well pan fried (much better than deep fried). You can cut off whole chunks, fry and then add sugar. You can also stuff them with either sweet or savory ingredients, fold them over and fry them into little mini pizzettes. Finish with sugar or salt. You can also make naan bread or a gyro pita, both of which are flipped pretty quickly and not baked long enough to puff up into a pocket
In the past, when there is no fridge, the remnant of dough in the wooden dough pans was fermenting until the next day. So, people started to leave a handful of left over dough for the next batch. Later, someone dried and powdered that left over dough and created the first commercial yeast. Yeast is kind of fungi living everywhere in the nature. It will come and find your dough. If you want to test at home, you can mix a cup of flour and a cup of water and leave it on the kitchen counter. 1-2 days later it will start to rise. Eventually you will have yeast. You can make sour dough bread with that yeast.
If you fried it with oil, you can make donuts, corndog etc. If you steamed it, steamed buns n many asian recipes. I know other ways that goes frying it without oil, oven it in old claypot or something, smoking(?) it, or just like plain bbq it on a stick but I don't remember their names.
@@mckinleykj2828 Hi! I put the bakingbowl (covered with clingfilm) in the fridge over night. Next late morning, the dough was rather 'hard', but easy to work with. Kneaded the dough 'softer' on the tabletop using flour, made it to 4 equal pieces, let it now proof (covered) for 2 hours (and get to roomtemp!). Made 3 baguettes (bakingpaper on my largest baking tray) , let it proof for 1,5 - 2 hours (double the size), cut diagonal stripes, like all bread I am baking, preheated oven to 200°C, since this was the first time, I checked it often, but it was done after 30-35 minutes. The last piece, rolled it out to a large pizza (covered my largest tray!), and had all my fave toppings and spices... on top of my homemade sauce and 3 kinds of cheese. Into the oven on 200°C, but it took only approx 20 minutes... Since this was my FIRST time using this dough, ALL OF IT was me testing it with my oven! I was LUCKY(!!!) that it worked! So you have to try it yourself with your oven, because not all ovens work the same (my looooong experience with too many ovens!). Good luck!
@@stjeep fk i felt embarrassed. i'm one of those people that thought it was mind-blowing rocket science. i never make bread before as from where i'm from we eat rice everyday. never tempered with making bread at our household
Mix the yeast with warm water and add a teaspoon of sugar, wait 15 minutes, and if after that there aren't any bubbles in the water, that means the yeast isn't good anymore. If there are bubbles, then the dough should rise correctly.
Mix: 4 1/2 cups flour, 2 tsp salt, 1/4 cup olive oil. Next separately mix: 1 2/3 cup of luke warm water, 1 tbsp sugar or honey, one package or 2 tsp yeast. Stir and dissolve. Add it to the flour mixture. Knead or mix in a stand mixer for 8min. Roll into a ball then lightly coat with olive oil. Cover for two hours or more to rise. Make what you want. Or I highly recommend putting it into the fridge to ferment for 24-48 hrs. Have fun!😋
I have a similar go-to dough that I use for Foccacia, Pizza, Pita-like things, etc. I still need to practice a bit, but it's great to have a multipurpose dough :)
@@NicoleElizabeth4419 I rely mostly on autolyse for my kneading so I bulk ferment for an hour, and then seperate the dough into the various pans and then ferment for another hour at least. Then I bake it at 500 till done to my preference. You could temp to 200 but focaccia seems more forgiving and it's better when super crispy imo.
75% hydration is very google-able 1000g flour 20g salt (2%) 5g yeast 750g water (75% of flour) Dry af areas need a bit more, I always tack 5% onto whatever the recipe is cause I'm in a dry place.
Please don't use this dough for neopolitan pizza....it's like cardboard. Also don't use this dough for roti. Yeast works against paratha roti, also, you need oil for layering. Baking powder is enough.
@Prohomecooks Kindly explain your step #2 in non jargon language: in simple language, what does this mean to those unfamiliar with baking (like me!). ps: this looks very encouraging. I look fwd to making bread this way. Thx...& blessings.
Sorry but which part are you confused by? He doesn't really section it into parts, if you need some dough making basics though the basics with babish videos explain some of that
proof means let the yeast in the dough cause it to rise more. ferment means letting your dough get a more complex flavor and texture via the changing properties of the yeast.
I am thinking about the yeast. Dry or fresh? And if dry what kind? To solve in water or to mix with the flour? Is it possible to freeze the doughballs if I only want to use one or two at a time? Looks like a lovely doughrecipe❤
You can generally freeze dough after the first rise, but I've seen it recommended to use double the yeast if you're going to freeze it. I've frozen dough without doubling the yeast before and it didn't rise as much.
Mix it enough to bring it together. Rest, covered, for 20 minutes or so. And then knead it until it passes the ‘window pane’ test - the gluten needs to be developed enough so you can stretch it thin without tearing. The actual time will vary but probably 10-15 minutes.
I'm not mad at this at all. I follow only one other channel that specializes in this sort of thing. He makes these and endless desserts and breads as he's just a dude who doubles as a professional baker. I love stuff like this.
I watched this and thought: "Those people that made Animal Crossing New Horizons thought of everything!" Why? Cause one type of flour can make so many dish, just like this video.
75% Hydration Dough Recipe
* 1000 grams bread flour
* 20 grams salt
* 5 grams yeast
* 750 grams water
1. Mix all ingredients in a bowl & leave to rest for 15 minutes.
2. Do 2 - 3 stretch and folds over the next 45 minutes.
3. Place the dough into a greased bowl and cover. Let rise in the fridge for at least 1-2 days.
4. The following day, cut the dough into 4 - 6 pieces depending on what you’re making.
5. Roll them into balls and let them rest on an oil lined tray for 1 - 2 hours before using!
Shop this short here:
Cambro Container amzn.to/3XblDSf
Gozney Arc Pizza Oven: amzn.to/3VbgGpR
Question, do you need to flour your hands during the stretch and folds?
dry or fresh yeast? 5g seems to be little much for dry, so i assume fresh, but on video it looks a little bit as dry yeast
Can I use sourdough levain instead of instant yeast? If so, how much? Love from South Africa ❤
How about a link to a web page where I can load into my recipie app? (paprika)
Thank you so much for using metric it means so much to me u won't even believe. Subbed
finally, ingredient measurements that make sense
In grams😂😂😂
It’s a bit salty.
but 5g yeast doesn't really mean anything without saying dry or fresh
@@bngr_bngryeah, i would use 10g instead of 20g for 1kg
@@lalalaayee4813If you divide those numbers by 30 you get very close to the exact same amount in ounces (28.35 to be exact, but about a 5% error is fine to make the math easy)
Cup and spoon measures are the worst thing, because not only do different countries size their cups and tablespoons differently (so your serving sizes are hard to gauge and your proportions might also be wrong), but a cup of flour changes depending on the flour used and how compacted it is, and that's not even to speak of coarser "powders" like salt or sugar
A very reliable cheap set of scales is like $10, will last years, and repeatably measures exact amounts of everything over and over and over again. And baking is very sensitive to small changes, so you'll get better results too
I've been making that recipe for years now. I always have 1kg of "dough" ready in my fridge for the week. I make pizza, panuozzo, sausage rolls, calzone... it's way faster than ordering or starting from scratch and the dough lasts for 5~6 days easily.
That's a great tip! How easy it would be to have the dough ready!
Same here, I don't buy breads, pizza or dough. Make everything at home. Endless recipes 😋
At what point did you put it in the fridge? Because I've heard cold proof is like 24 hours max, so how do you do it?
It gets better over time as well
@@jkopppo223 Make the dough and you have basically two choices. If you want to eat in the same day, just let it proof for 2h~4h, take your portion and put the rest in the fridge to keep proofing (this time, cold proof). I've seen some Italian recipes and sourdough calling for 72h of cold proofing. I keep my dough in the fridge for max 5~6 days. Any more than that doesn't work because even though the dough won't go bad, you simply can't develop flavor anymore.
Thank you for actually stating the ingredients. I’ve seen too many shorts of people “Showing” how to make a dish without actually explaining the process or listing the ingredients.
Or showing each step for a fraction of a second because ofcourse you should know what these nondescript powders and bottles are
You should check the descriptions. Click the 3 dots in the top right and usually they will have the recipe in the description section for you!
@@adamwallis3235 That doesn't work since there is nothing there.
@@buckshot1488 on this one no, but often there is! She obviously didn't need to cos she's already given the recipe in the video
What bread is it?
If you want a nice crispy crust you can spray your dough lightly with water once it starts to brown. If your French bread gets stale you can quickly run it under barely drizzling water on both sides and put it in the oven until it’s nice and warm. You’ll never know it was stale.
Thank you
You can also re-dough it and make breakfast pancakes with it too! Either way no wasting food!
Thank you! Will try this if we got stale bread.
Heck yes! Re-hydrating dried out bread and warming it back to life is the best
Yes! My mom does this and is super crunchy!! ❤
what is great about this is that you can make a bigger patch and let it sit in the fridge and flavor just gets better for 3-5 days
Not to mention it freezes really well
I mean you are correct but for long fermentation you need to have strong flour. Cheap doughs will turn acid if left for 4-5 days in fridge.
@@ludigracic I don't know too much but personally I just use relatively cheap flour and haven't had any problems. I'm from Finland so don't know how it is in America for example.
However, aging it is at the expense of texture/crumb. We have a sourdough dough that we let cold ferment up to 2 weeks before baking, and the flavor is great but it cannot go any longer than that because it just turns to goo. The gluten chains break down with continued fermentation.
@@Madamoizillion I generally don't let the dough ferment beyond 1 week. Not just does the texture get worse but flavor gets too strong. I haven't actually let my doughs get to the point where it really hurts the texture but the flavor is kind of off at the week point. but before that it is great.
I love watching these videos. I always say to myself "man this looks amazing. I can't wait to never make this in my life."
You have to make sure and save the video for future reference.. Then, never make the recipe...
Oh 1000% agree😂😂😂
It’s worth making. Flour is like $5-6 for 20 cups so that’s like paying less then 10 cents for a small roll or like 50 cents for the pizza dough. With sauce and cheese it’s like $2-4 dollars for a homemade pizza. You can just do it once a week, divide portions for meals and it’s actually pretty therapeutic to do, too.
Reading this hit HARD.
😂 And, then, I don't.
Guys and girls once/twice a week you can make a dough and keep it in the fridge, now you can make freshly baked bread, baguette, pita, buns etc whenever you want it. Making a dough takes like no time and is so worth it and actually cheaper than buying breads
I'm bad at kneading, my bread always comes out awful
@@513regichan I wasn't a pro in the start either, but reputation helped 🤗
@@513regichan I am TERRIBLE at kneading. Always end up adding too much flour or not enough and just can't get it right...so I bought a bread machine mainly to use it to make dough and then cook it outside of the machine
One time at work (pizza restaurant), we ran one of the doughs with nothing on it through the oven to see what would happen. We were surprised when it puffed up like the pita bread.
A proper food hack.
Sesame pancakes?
I didn't know some people call them that.
Here in Germany this would be a Döner Kebap :D
Sesame pancakes are a part of chinese cuisine.
Arabia = Germany
Döner is Turkish not Arab😂
@@limaan8118 Who cares 😂🤣 Germany has the biggest amount of Turks outside of Turkey, that's the point. Basically Germany is Turkey #2
In Australia, that that 'sesame pancake' is very similar to Turkish bread.
It looks nothing like a pancake whatsoever
that's one thing I miss about the lock downs, when everyone was having fun and had the time to make bread
“everyone was having fun” girl we did NOT have the same experience at alllll
@@SirArthurTheGreat well the bread making and free time was fun at least lol. that's more what I meant
If you actually "locked down" you weren't doing it right
I had to work during the entirety of the pandemic... What are you talking about?
@@bruneti12 Her experience might Vary. Both my Parents are Govt Higher Secondary school teachers. They only did classes twice a week and were paid in full. So for us It was pretty great. I actually miss Lockdown so much
Papa johns/Domino's making different food items:
Bro made the ratatoulie bread
And a lot more. They work very well pan fried (much better than deep fried). You can cut off whole chunks, fry and then add sugar. You can also stuff them with either sweet or savory ingredients, fold them over and fry them into little mini pizzettes. Finish with sugar or salt. You can also make naan bread or a gyro pita, both of which are flipped pretty quickly and not baked long enough to puff up into a pocket
Video: kebab bread
Audio: s e s a m e p a n c a k e
😂
That's a handy recipe. Thanks for sharing!
Finally a real man that does real things 👍😂😅🎉
Thank you for the recipe❤
Nice way of reframing a simple concept thanks :)
I just wonder, whos the first person that figured out to use/create yeast to make bread
probably by accident, same as agriculture
Me
In the past, when there is no fridge, the remnant of dough in the wooden dough pans was fermenting until the next day. So, people started to leave a handful of left over dough for the next batch. Later, someone dried and powdered that left over dough and created the first commercial yeast. Yeast is kind of fungi living everywhere in the nature. It will come and find your dough. If you want to test at home, you can mix a cup of flour and a cup of water and leave it on the kitchen counter. 1-2 days later it will start to rise. Eventually you will have yeast. You can make sour dough bread with that yeast.
Women used to make 🍞. There's a reason why...... just say'n,, it wasn't called mother doe for nothing 😂
Great short. Love your channel.
I can't think of anything that exemplifies "beauty in simplicity" more than this dough!!!!
Just perfect !
Thank you so much 💚
Thanks a lot. Bread is the most basic way to get into home cooking and it is quite easy. I think i might try to start my own cooking channel 😊
Three out of four I have made. The sesame on both sides, fried on both sides, is what I am going to do. Thanks for the idea.
Missed opportunity: Did you dough that...?
If you fried it with oil, you can make donuts, corndog etc.
If you steamed it, steamed buns n many asian recipes.
I know other ways that goes frying it without oil, oven it in old claypot or something, smoking(?) it, or just like plain bbq it on a stick but I don't remember their names.
Made this dough yesterday evening, and today, made 1 large pizza, and 3 baguettes. All perfect! ❤👍
How long do you bake the baguette? Thanks
How did you store the dough after making the first item?
@@mckinleykj2828 Hi! I put the bakingbowl (covered with clingfilm) in the fridge over night. Next late morning, the dough was rather 'hard', but easy to work with. Kneaded the dough 'softer' on the tabletop using flour, made it to 4 equal pieces, let it now proof (covered) for 2 hours (and get to roomtemp!).
Made 3 baguettes (bakingpaper on my largest baking tray) , let it proof for 1,5 - 2 hours (double the size), cut diagonal stripes, like all bread I am baking, preheated oven to 200°C, since this was the first time, I checked it often, but it was done after 30-35 minutes.
The last piece, rolled it out to a large pizza (covered my largest tray!), and had all my fave toppings and spices... on top of my homemade sauce and 3 kinds of cheese. Into the oven on 200°C, but it took only approx 20 minutes...
Since this was my FIRST time using this dough, ALL OF IT was me testing it with my oven! I was LUCKY(!!!) that it worked!
So you have to try it yourself with your oven, because not all ovens work the same (my looooong experience with too many ovens!).
Good luck!
Nice work!
@@lydiapetra1211 Hi! Forgot to answer... se mckinley.....'s answer... 😊
This is why I love baking. Some people find it hard but it's literally just water, flour and your imagination.
I watched it like 15 times already.
The way he says “this”, I call him Dough Demuro
Underrated comment
Thanks a Million, God Bless you ❤❣️🙏
I mean, yeah, it's bread dough o.o
ikr, i had no idea some people view this as mind-blowing rocket science
@@stjeep fk i felt embarrassed. i'm one of those people that thought it was mind-blowing rocket science. i never make bread before as from where i'm from we eat rice everyday. never tempered with making bread at our household
The sesame seed bread sandwich looks soooo good 😍
Yoooo this is awesome. Nice that it doesn't require sourdough!
Thnx. Man ive been looking for a reciepe like this.
This is poetry!
It rhymes
I tried that my doe not fluffy
Do u have details recipe please I’d like to try again
I... did you use yeast? If yes then I'm pretty sure that's the problem...
Mix the yeast with warm water and add a teaspoon of sugar, wait 15 minutes, and if after that there aren't any bubbles in the water, that means the yeast isn't good anymore. If there are bubbles, then the dough should rise correctly.
Also the water should not be hot, otherwise it will kill the yeast.
@@EerybodyIsAnnoying Warm, not hot, as long as its below 60 to 40 C° it should be good.
Mix: 4 1/2 cups flour, 2 tsp salt, 1/4 cup olive oil.
Next separately mix: 1 2/3 cup of luke warm water, 1 tbsp sugar or honey, one package or 2 tsp yeast. Stir and dissolve. Add it to the flour mixture. Knead or mix in a stand mixer for 8min. Roll into a ball then lightly coat with olive oil. Cover for two hours or more to rise. Make what you want. Or I highly recommend putting it into the fridge to ferment for 24-48 hrs. Have fun!😋
How long is "a little bit longer"?
Probably 1-2 hours since this dough already has been proofing over night. The warmer the kitchen = the less time for proofing.
I have a similar go-to dough that I use for Foccacia, Pizza, Pita-like things, etc. I still need to practice a bit, but it's great to have a multipurpose dough :)
This is so cool :)
I just found this channel and was not expecting to like it this much, very nice content, I'm saving some of this stuff to do myself
Dude found out that you can make more than one thing with the same dough. Wild.
Yeah. I knew dough could become bread
This is pretty much what I do with my dough. You can also make focaccia if you put it in a Pan with oil and bake, and it makes a decent bread loaf
I made this dough yesterday. to make focaccia with it how long should I let it rise on the counter before i bake? thanks for the idea.
You can make lovely focaccia decorations using herbs, tomatoes etc. Or you can stud it all over with rosemary & garlic
@@NicoleElizabeth4419 I rely mostly on autolyse for my kneading so I bulk ferment for an hour, and then seperate the dough into the various pans and then ferment for another hour at least. Then I bake it at 500 till done to my preference. You could temp to 200 but focaccia seems more forgiving and it's better when super crispy imo.
But how it's not sticky ? I can't use 75% because of it. Literally unworkable dough. So I do like 65% hydration.
You can wet your hands if kneading or can use flour for rolling on board/hands/rolling pin
10/10
That's not cooking. That's magic.
This made me hungry. All versions look delicious. 😍
DOUGH MAKES BREAD????? WHAT!!!! ... smh
Not all doughs/breads are equal. There is sourdough, rye, italian, artisan, etc.
@@JesusisLOVEJohn-it DO make bread dough
@@grigoriyefimovichrasputin7897
It doughs not!
It's a pun.
@@JesusisLOVEJohn-but is does dough
Those all look so good!
You are amazing! So passionate, I love it.🤗
I own a pizzeria and have been doing the fried bread for awhile. Is amazing
If you don't have a pizza oven, a properly heated pizza stone in a regular hot oven can substitute.
Mm smash cuts
Tried this, and the bread is simply amazing! I was wondering, how long could the dough stay in the fridge before it goes bad?
5 days is okay
Dough can do all that?? NO WAY!!!
I'm gonna try this out! Cheers!
That last one looked incredible
Thanks!! You did different bread 🥖 with the same dough, perfect 👍 ❤
I was just talking about getting more into sandwiches with my husband and that dough looks like a great start for that lol
How do you get 75% hydration. Whenever I try it it ends up being soup, not a dough. :(
Are you using baker math? Water is 75% of the flour weight, not 75% of the entire thing.
1000 grams with 75 grams of water. Not exactly 75% hydration, like 75% of the whole bowl of flour.
That might be your problem. 👍
Hey lois, remember that time where i was a bread
@ProHomeCooks: Can you be sure to post the recipes *in the description* and *pin* it in comments so people can copy and paste?
75% hydration is very google-able
1000g flour
20g salt (2%)
5g yeast
750g water (75% of flour)
Dry af areas need a bit more, I always tack 5% onto whatever the recipe is cause I'm in a dry place.
Beautiful! Thanks ❤
Please don't use this dough for neopolitan pizza....it's like cardboard.
Also don't use this dough for roti. Yeast works against paratha roti, also, you need oil for layering. Baking powder is enough.
Which one is the roti?
@Prohomecooks
Kindly explain your step #2 in non jargon language: in simple language, what does this mean to those unfamiliar with baking (like me!).
ps: this looks very encouraging. I look fwd to making bread this way.
Thx...& blessings.
Sorry but which part are you confused by? He doesn't really section it into parts, if you need some dough making basics though the basics with babish videos explain some of that
? The kneading
Hey if you're unfamiliar with something you can look it up too! It's really not jargon you just don't know the words yet.
proof means let the yeast in the dough cause it to rise more. ferment means letting your dough get a more complex flavor and texture via the changing properties of the yeast.
@adad1270 Click on the 3 vertical dots, then click on 'description'. In there you will find the complete recipe. Hope that helps.
Everything looked amazing ❤
Wow 😮 it’s like the potato 🥔
I love every iteration of DOUGH.
I'm a trained. Baker, so yes I did. But great video. You could also have made Focaccia.
My hands are magic. Every bit of dough i touch turns into rock
😂 useful for building walls, rockeries or houses (in rainless/dewless places!)
Made me lol 😂😂😂💜
I love all the knowledge that you’re sharing! But I do not know what 70% hydration flower is😮 😊
Wouldn’t youuuu like to know, Doughboy?
Try rolling out 3 logs and BRAID them, then bake. Looks awesome. Many thanks ill add this to my list 🔥🔥
Ugh congrats now I finally have to make dough
As a celiac, this only filled me with envy
I am thinking about the yeast. Dry or fresh? And if dry what kind? To solve in water or to mix with the flour?
Is it possible to freeze the doughballs if I only want to use one or two at a time?
Looks like a lovely doughrecipe❤
You can generally freeze dough after the first rise, but I've seen it recommended to use double the yeast if you're going to freeze it. I've frozen dough without doubling the yeast before and it didn't rise as much.
Very nice and versatile!
this looks dope gotta try. any tips on how much to knead the dough?
Mix it enough to bring it together. Rest, covered, for 20 minutes or so. And then knead it until it passes the ‘window pane’ test - the gluten needs to be developed enough so you can stretch it thin without tearing. The actual time will vary but probably 10-15 minutes.
Awesome thank you for this recipe 👍👏👏👏👏
Love the fried sesame pancake idea👌🏻
Lol you made your own version of a Döner
Now I just need the recipe for what was inside that delish bread pancake!
Add olive oil, more yeast and water, easy ciabatta... or section into rolls for breakfast sandwiches too
"Did you know that dough can make bread"
... Yes? Lol
ok but he's making it out of bread dough. so that's different
Easy understandable very creative uses
This guy is a cooking genius😮😊
This is why this channel is my favorite cooking channel on the internet..
Old world bakers didn't have electronic scales. They went by feel
My ancestor was a baker & his father a miller
No they did have measurements look at any cookbooks from history
not electronic scales, but there were definitely ways to measure specific amounts of water and flour lol
This came yup on my page at the perfect time. This last week’s or so I have been experimenting with a bread recipe to get it just right.
This is brilliant
Can I double the ingredients to make more than just one of each? It looks great
I'm not mad at this at all. I follow only one other channel that specializes in this sort of thing. He makes these and endless desserts and breads as he's just a dude who doubles as a professional baker. I love stuff like this.
That's Not a pancake
Excellent thank you so much so simple
I watched this and thought: "Those people that made Animal Crossing New Horizons thought of everything!"
Why? Cause one type of flour can make so many dish, just like this video.
wet hands handle dough the best people...if you are getting sticky too much
Good recipes for good health, garden for chemical free greens and fruits , chickens for eggs and entertainment for kids to play.
Can also make it into a pie and do what the dude in American pie did. Scrumptious!😊