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
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.
@@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
Best pizza I have ever had was made with a high hydration Detroit Style dough pizza. So freaking amazing. People say the toppings dont make the pizza the dough does but this had it all going on. He would do an Italian hoagie style detroit pizza that was out of this world.
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.
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.
@@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.
@@MrKeinanen What is the percentage of yeast in your dough? I usualy bake pizzas and I never went far as 3 days. I also use strong protein flour(14.5%) for gluten strenght. Now I have to try 5 days.
Really love your innovative, creative and efficient recipes, along with the science knowledge. I've watched recipe TV since a young girl in the 60s with Julia to Jacques to so many on PBS, the list is long....all the way to Alton for more science. Nice job in making it seem simple to create homecooked stuff.
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.
in many countries they use pita (also shown there after pizza and before the kebab bread) as "kebab bread". it's disgusting no way as good as the proper no 3
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
@@MarmaladePeaches 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
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
@EloiseBridgertono Hang onto your masks. Avian flu (H5N2) is coming. The first cases have already crossed over into humans. Give it a year or so. I doubt it will be as bad as Covid as it is a true influenza and we already have the base vaccine for that.
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.
Your pizza dough can become French bread it’s all about shaping. Then you got to rise it again for a couple hours before you bake it. That’s why you see a bunch of restaurants that serve pizza and sandwiches same dough.
@@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!
@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.
Lol yea, also, does it need sugar for the yeast? Should the water be hot, am I adding some warm then the rest once the yeast is awake, and also what does he mean when he says to put all the ingredients in the bowl then let it wait, like, mix and incorporate then let it wait before you kneed, or let the yeast activate before you put it all together, and what does he mean stretch and fold 2-3 times for 45 minutes, am I doing 2-3 consistently at a time for that time, or one every 15 minutes, Im really confused about some of the instructions and definitely would like time and temperatures used for those recipes
Well now I look back again and think maybe no sugar makes it so that slow activating in the fridge like the sourdough? But I mean what type of yeast is it, active dry yeast or instant active yeast? But I do see he does say combine all then let rest for fifteen before then going to work on it, but I still don't know what he means by two to three folds over the next 45 minutes
@@emilydowden9038it's a process known as stretch and fold. If you search online, lots of sites will explain it with photos, videos, etc. way better than I can in a text comment. You won't be kneading. Stretch & fold handles it for you. Maybe even look up a plain old pizza dough recipe that shows you what you need to see, and writes out the recipe in a way you can understand better. You don't have to do the stretch and fold. Sarah Moulton has a really simple pizza dough online that you can do in a food processor. (Pizza dough is basically the same as this simple bread dough.)
I love multi-purpose ingredients or base. If I can use one item in four or five different meals that's a money-saving item and expand your options when eating on a budget thank you for this post
@@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.
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.
Some things really need enrichment, such as eggs, butter, milk. Like a doughnut wouldn't be that satisfying with none of those things. I think it'd be more like Indian fry bread. Still good but not a doughnut. But basic bread dough can definitely be shaped & baked/cooked so many ways (including a plain old (delicious) loaf of bread. I was trying to remember if this would work for focaccia with just the addition of tons of oil & maybe more processing time. I'm not sure.
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 :)
It’s been on my spirit heavy to prepare for almost a year, possibly longer. I love how your videos teach to prepare spiritually though. Around the time I decided to cut back, significantly, One of your videos from around four years ago popped up. You were saying how many will take the mark like the vax, because they’re worried about what they will lose and how they will look. That was confirmation for me. I walk most places and catch the bus. I do my own hair and nails and cook almost exclusively from scratch. Working on my own fleshly desires, but I trust as believers we will be good in the end. This won’t be easy though and judgment is coming on this nation. Be courageous and of good faith!
"Cooking is an art; baking is a science." Not that there _isn't_ science to cooking, but for most recipes if you're slightly off in ingredient portions, time, or temperature, your dish will still come out just fine. Like making spaghetti, under or over cook your pasta and/or sauce by a couple minutes or the temp a little high or low? Carryover cooking will save you for low temp or pulling too soon and the overcooked margin is pretty big, so chances are you're fine. Then you have roux or candy where you're off by 30 seconds or two degrees and you have a completely different product then you were shooting for. Now, baking? If your proportions, your timing, your temperature, or heaven forbid a combination of the three, are off the other parts of the recipe have to change to accommodate. If you're not an experienced baker, you might not know what changes need to be made until it's too late, especially as most doughs/batters can't really be modified once it's in the oven. Unlike our aforementioned pasta and/or sauce that you can test while it's cooking and make alterations that make it a bit more "newbie friendly" if you're trying to follow a recipe and make some minor mistakes. That said, my partner is a great cook, and an awesome baker, so she knows the science well enough to bend the rules and add that artistic flair when she bakes. I, on the other hand, don't have much experience baking, so if I try to apply my same laissez faire, "feel what the dish wants from me" that I can with cooking I end up with a tasty brick, or soup, or abhorrent hybrid of the two.
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!😋
Wonderful review, i love how you just stated your experience and don't try to sell us the phone. I still feel the s23 or s22 would still be able to give you the same things you enjoyed tho.
@@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
I remember when I was first learning about bread making that it *_was_* pretty revolutionary when I could quit looking for a new recipe every single time and could just do the same basic dough and save some of it in the fridge and have several different options. You may be super confident, but beginners usually see breadmaking as something kind of miraculous.
@@syaredzaashrafi1101I still think bread is a pretty awesome thing to be able to make rather than buy, and I've been making it for a long time. Don't be embarrassed. It's the "staff of life." Pretty cool.
You'd be suprised at how many adults don't know how to cook a simple meal on a regular basis, or clean, and do laundry for that matter. 'Dough making' when a loaf of bread is $2-3 at the supermarket is much lower on the list of important things than first place.
@@deltaphi9770 Its good for you teaches you how to take raw ingredients at said price and turn it into something worth a much higher price. Pizza is getting $$.
@@goosemchonkI saw someone mixing some ingredients. I have made pizza and baguettes for many years, and 75% hydration is very sticky and does not behave like this. This looks more like 60-65%, max.
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.
@@sandtx4913 YES! I found out the hard way that they are different, I used a lot of all purpose flour for some decent loaves but they were always sticky and hard to handle. Bread flour has more protein than all purpose flour which helps build gluten to give you a nice smooth dough and give some bounce to the bread. There are some recipes that are good for all purpose but if a recipe calls for bread flour use bread flour
You can do 65% if that's your preference. (Sometimes if my dough's wet but I want it that way, my bench scraper is really handy in scraping and lifting the dough for a while. Usually, you do that long enough and it starts to become a lot more workable.)
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.
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.
Accidentally. There is yeast in the air. In fact, if you need to make bread and have no yeast, you can let the dough rest at an open window for the day. A piece of dough from the initial batch is saved for a starter of the next. Also it was important to *not* wash/clean your bread board/bowl so it would innoculate your next batch with some yeast.
Yes, and you can also mix in some finely chopped fresh Rosemary or sage, or both, and 10 or 12:00 close of roasted garlic, pop it down in a rectangular baking pan that's at least 2 in deep heavenly grease with extra virgin olive oil, let it rise until quite puffy, dimple the surface of the dough, sprinkle generously was kosher salt, and bake it at high heat for an amazing focaccia bread. The thing you call the pancake is not in fact a pancake at all, it's a flatbread versatile stuff for sure. And while you're at it, use bread flour, not all-purpose flour.
They did have cups and bowls they knew the volumes of. You can look at recipes from thousands of years ago and they say "So and so many cups of this and a sack of that and a bucket of this."
Thank you for your Written recipe; had to do some math to covert though. We didn't have that nice plastic container, but the recipe gave us a great homemade pizza. We also just used the highest preheated oven temperature for 12 - 14 minutes.
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
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?
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
Thank you so much for demystifying the making of dough, and for listing the ingredients and just as important, the instructions for making it!
Best pizza I have ever had was made with a high hydration Detroit Style dough pizza. So freaking amazing. People say the toppings dont make the pizza the dough does but this had it all going on. He would do an Italian hoagie style detroit pizza that was out of this world.
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.
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.
@@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.
@@MrKeinanen What is the percentage of yeast in your dough? I usualy bake pizzas and I never went far as 3 days. I also use strong protein flour(14.5%) for gluten strenght. Now I have to try 5 days.
Really love your innovative, creative and efficient recipes, along with the science knowledge. I've watched recipe TV since a young girl in the 60s with Julia to Jacques to so many on PBS, the list is long....all the way to Alton for more science. Nice job in making it seem simple to create homecooked stuff.
Nice way of reframing a simple concept thanks :)
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.
I can't think of anything that exemplifies "beauty in simplicity" more than this dough!!!!
Video: kebab bread
Audio: s e s a m e p a n c a k e
😂
in many countries they use pita (also shown there after pizza and before the kebab bread) as "kebab bread". it's disgusting no way as good as the proper no 3
‼️🤣
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
@@MarmaladePeaches I wasn't a pro in the start either, but reputation helped 🤗
@@MarmaladePeaches 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
I could also just _not_ make dough once or twice a week, and just buy the bread directly ¯\_(ツ)_/¯ and it'll be way better anyway.
@@isodoubIet Sure buddy, you do you 😊 no force
Just perfect !
Thank you 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
Yeah, no. You can't make naan bread with this recipe.
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?
@EloiseBridgertono Hang onto your masks. Avian flu (H5N2) is coming. The first cases have already crossed over into humans. Give it a year or so. I doubt it will be as bad as Covid as it is a true influenza and we already have the base vaccine for that.
That's a handy recipe. Thanks for sharing!
Ugh that long roll thing looked amazing
Sesame on bread is something else... the aroma and taste are so good.
I started putting everything bagel on my challah bread. Game changer!
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 😊
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.
Real high temp, right? Is that what makes it puff - or steam?
Your pizza dough can become French bread it’s all about shaping. Then you got to rise it again for a couple hours before you bake it. That’s why you see a bunch of restaurants that serve pizza and sandwiches same dough.
@@ralphrugan5985 wtf is "french bread"? Just regular bread?
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... 😊
A proper food hack.
What's the machine he is using for cooking? Electronic barbeque or what?
Baking, not really a hack
@Equalitybeforelaw looks like a pizza oven for the pizza then a convection oven for the rest
You cared about viewers BY giving recipe So I SUBSCRIBED
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.
Finally a real man that does real things 👍😂😅🎉
Yoooo this is awesome. Nice that it doesn't require sourdough!
Thanks a Million, God Bless you ❤❣️🙏
This is brilliant news ❤. You're wonderful sharing, and demonstration is so refreshing. Beautiful results 🎉
The way he says “this”, I call him Dough Demuro
Underrated comment
Great short. Love your channel.
This is poetry!
It rhymes
Thanks!
Chat is this donation real? Well its gonna get pinned so might aswell say something interesting...
Manual Breathing and Manual blinking
@@ShadoxiteManual blinking is a new one
Too bad i never blink anyways hehehehah
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 😂😂😂💜
This is so cool :)
@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.
Oh im happy that I found the same method as you do...thanks man..it can be made into Italian grissini as well after taking out gas
For us novice people, could you add an estimated bake time and temperature? Many thanks!
Lol yea, also, does it need sugar for the yeast? Should the water be hot, am I adding some warm then the rest once the yeast is awake, and also what does he mean when he says to put all the ingredients in the bowl then let it wait, like, mix and incorporate then let it wait before you kneed, or let the yeast activate before you put it all together, and what does he mean stretch and fold 2-3 times for 45 minutes, am I doing 2-3 consistently at a time for that time, or one every 15 minutes, Im really confused about some of the instructions and definitely would like time and temperatures used for those recipes
Well now I look back again and think maybe no sugar makes it so that slow activating in the fridge like the sourdough? But I mean what type of yeast is it, active dry yeast or instant active yeast? But I do see he does say combine all then let rest for fifteen before then going to work on it, but I still don't know what he means by two to three folds over the next 45 minutes
@@emilydowden9038it's a process known as stretch and fold. If you search online, lots of sites will explain it with photos, videos, etc. way better than I can in a text comment. You won't be kneading. Stretch & fold handles it for you. Maybe even look up a plain old pizza dough recipe that shows you what you need to see, and writes out the recipe in a way you can understand better. You don't have to do the stretch and fold. Sarah Moulton has a really simple pizza dough online that you can do in a food processor. (Pizza dough is basically the same as this simple bread dough.)
Thank you for the recipe❤
This is why this channel is my favorite cooking channel on the internet..
You are amazing! So passionate, I love it.🤗
I love multi-purpose ingredients or base. If I can use one item in four or five different meals that's a money-saving item and expand your options when eating on a budget thank you for this post
😅 I didn't realize had played this for 5-6x thank you for sharing this recipe. may try it at home! 🤩😍🥰
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.
Calling pide a "sesame pancake" and demi-flûte a "long roll" is wild.
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.
Some things really need enrichment, such as eggs, butter, milk. Like a doughnut wouldn't be that satisfying with none of those things. I think it'd be more like Indian fry bread. Still good but not a doughnut. But basic bread dough can definitely be shaped & baked/cooked so many ways (including a plain old (delicious) loaf of bread. I was trying to remember if this would work for focaccia with just the addition of tons of oil & maybe more processing time. I'm not sure.
A corn dog uses cornbread batter, but you could make a sausage roll
@@arielkmusicIn Panama we call this chorizo pan
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 :)
thank you for making it simple and
to the point.
I'm gonna try this out! Cheers!
I love every iteration of DOUGH.
Bro made the ratatoulie bread
It’s been on my spirit heavy to prepare for almost a year, possibly longer. I love how your videos teach to prepare spiritually though. Around the time I decided to cut back, significantly, One of your videos from around four years ago popped up. You were saying how many will take the mark like the vax, because they’re worried about what they will lose and how they will look. That was confirmation for me. I walk most places and catch the bus. I do my own hair and nails and cook almost exclusively from scratch. Working on my own fleshly desires, but I trust as believers we will be good in the end. This won’t be easy though and judgment is coming on this nation. Be courageous and of good faith!
man your videos have a unique and gritty style that I just LOVE! I've never seen anything like it-can't wait to see what you'll make next!
This is why I love baking. Some people find it hard but it's literally just water, flour and your imagination.
I couldn't agree more with you ☺️🥨
"Cooking is an art; baking is a science." Not that there _isn't_ science to cooking, but for most recipes if you're slightly off in ingredient portions, time, or temperature, your dish will still come out just fine. Like making spaghetti, under or over cook your pasta and/or sauce by a couple minutes or the temp a little high or low? Carryover cooking will save you for low temp or pulling too soon and the overcooked margin is pretty big, so chances are you're fine. Then you have roux or candy where you're off by 30 seconds or two degrees and you have a completely different product then you were shooting for.
Now, baking? If your proportions, your timing, your temperature, or heaven forbid a combination of the three, are off the other parts of the recipe have to change to accommodate. If you're not an experienced baker, you might not know what changes need to be made until it's too late, especially as most doughs/batters can't really be modified once it's in the oven. Unlike our aforementioned pasta and/or sauce that you can test while it's cooking and make alterations that make it a bit more "newbie friendly" if you're trying to follow a recipe and make some minor mistakes.
That said, my partner is a great cook, and an awesome baker, so she knows the science well enough to bend the rules and add that artistic flair when she bakes. I, on the other hand, don't have much experience baking, so if I try to apply my same laissez faire, "feel what the dish wants from me" that I can with cooking I end up with a tasty brick, or soup, or abhorrent hybrid of the two.
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😂
@@ummisra 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
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!😋
Wonderful review, i love how you just stated your experience and don't try to sell us the phone.
I still feel the s23 or s22 would still be able to give you the same things you enjoyed tho.
My kids call those pizza pitas! Done in a wood fired oven is Soooo delicious. One good recipe that creates many different foods is magical.
I watched it like 15 times already.
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
I remember when I was first learning about bread making that it *_was_* pretty revolutionary when I could quit looking for a new recipe every single time and could just do the same basic dough and save some of it in the fridge and have several different options. You may be super confident, but beginners usually see breadmaking as something kind of miraculous.
@@syaredzaashrafi1101I still think bread is a pretty awesome thing to be able to make rather than buy, and I've been making it for a long time. Don't be embarrassed. It's the "staff of life." Pretty cool.
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. 👍
Same here, went by the mesurements in the video, ended up with soup
You're not using cups, right? Because the math doesn't work for volume measurements.
Exactly what I needed! Thank you for sharing😊
Thanks!! You did different bread 🥖 with the same dough, perfect 👍 ❤
Dough Making really needs to be the most important thing that any person living on their own needs to make.
Yes but please don’t forget to eat salad when you eat bread trust me it will save your life.
You'd be suprised at how many adults don't know how to cook a simple meal on a regular basis, or clean, and do laundry for that matter. 'Dough making' when a loaf of bread is $2-3 at the supermarket is much lower on the list of important things than first place.
@@deltaphi9770 Its good for you teaches you how to take raw ingredients at said price and turn it into something worth a much higher price. Pizza is getting $$.
Papa johns/Domino's making different food items:
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.
My favourite cooking channel! :)
Try rolling out 3 logs and BRAID them, then bake. Looks awesome. Many thanks ill add this to my list 🔥🔥
No way this dough is 75% hydration.
he literally shows himself making it what are you on
@@goosemchonkI saw someone mixing some ingredients. I have made pizza and baguettes for many years, and 75% hydration is very sticky and does not behave like this. This looks more like 60-65%, max.
Missed opportunity: Did you dough that...?
@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.
He posted it in first comment.
Wow! I've been left speechless. Ive been left amazed with your skills. In every single video.
You're that kitchen ninja. 😮 😅❤
Das ist wirklich das beste Rezept für Teig, auf das ich je gestoßen bin.
AMAZING EPILOUGE!
Brilliant use of the KFP 3 endind and boy, did that last scene get me with the whistle!😱
This is brilliant
I’ve got the bread bug so this will be so useful
i had bed bugs a long time ago as well. hope you get rid of them buggers.
@@randocommando6826 lmao hopefully I do
Hope not flour weevils 😂
I need to share this even easier recipe: 2 cups bread flour and 1 cup Greek yogurt. That's all.
I must share an even easier receipe: Money to buy bread at the store. That's it.
Thanks @Brenda! Does it need to be kept in the fridge first once mixed? Is there a difference between regular flour and bread flour?
@@sandtx4913 YES! I found out the hard way that they are different, I used a lot of all purpose flour for some decent loaves but they were always sticky and hard to handle. Bread flour has more protein than all purpose flour which helps build gluten to give you a nice smooth dough and give some bounce to the bread. There are some recipes that are good for all purpose but if a recipe calls for bread flour use bread flour
@@YungQueefmid bread
How naan was originally invented in South Asia
Perfect 👍 lucky woman to have you in her life 😊❤🎉
Finally a food video with list of ingredients included 😭
I was just talking about getting more into sandwiches with my husband and that dough looks like a great start for that lol
Basil is put on after it comes outta the oven. You savage 🤣 😂 😊
two ways of doing, if you're gonna put the basil in, it should be put on before the cheese
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
You can do 65% if that's your preference. (Sometimes if my dough's wet but I want it that way, my bench scraper is really handy in scraping and lifting the dough for a while. Usually, you do that long enough and it starts to become a lot more workable.)
So hot tip: brush thebedges of your pizza with some olive oil. It gives plenty of extra crunch, flavor and browns quite nice too.
Dough can do all that?? NO WAY!!!
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.
What’s the type of flour are you using? All-purpose or bread?
It's written in the video.
Bread
Its pinned 😊
I've been doing exactly this with a 65% hydration, so versatile. But I'm gonna give 75% a go, for curiosity.
Pitas inflate a bit more evenly if you let them sit for maybe half an hour after rolling them flat before putting them in the oven.
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 😂
Accidentally. There is yeast in the air. In fact, if you need to make bread and have no yeast, you can let the dough rest at an open window for the day. A piece of dough from the initial batch is saved for a starter of the next. Also it was important to *not* wash/clean your bread board/bowl so it would innoculate your next batch with some yeast.
10/10
Mm smash cuts
Yes, and you can also mix in some finely chopped fresh Rosemary or sage, or both, and 10 or 12:00 close of roasted garlic, pop it down in a rectangular baking pan that's at least 2 in deep heavenly grease with extra virgin olive oil, let it rise until quite puffy, dimple the surface of the dough, sprinkle generously was kosher salt, and bake it at high heat for an amazing focaccia bread. The thing you call the pancake is not in fact a pancake at all, it's a flatbread versatile stuff for sure. And while you're at it, use bread flour, not all-purpose flour.
Wow!! You’re so talented
So you made all of these dishes with the very same dough? You sure? 😜
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
They did have cups and bowls they knew the volumes of. You can look at recipes from thousands of years ago and they say "So and so many cups of this and a sack of that and a bucket of this."
@@lemons1559 let alone the fucking arm balance scales being a thing, its so maddening how people say the dumbest things i ever hear whole heartedly
yes❤
Amazing crispy from outside and soft inside ❤
Thank you for your Written recipe; had to do some math to covert though. We didn't have that nice plastic container, but the recipe gave us a great homemade pizza. We also just used the highest preheated oven temperature for 12 - 14 minutes.
Pita, but he says Peeda, oof, looks nice though