@@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.
@@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.
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.
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.
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
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.
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
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.
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.
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.
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.
Abit of a stupid question for any bakers here. I assume you can just batch cook a load of this dough to use later. But what is the difference between keeping the dough for later, and proofing the dough? If you're leaving it for later, are you in effect proofing the dough that whole time? Is that basically fine?
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.
I'd probably try a lower hydration ratio for that. Look at recipes for elephant ears...usually milk instead of water and an enriched dough (which generally means fats added...in this case butter, the very best fat). No yeast. But it wouldn't suck. Fried bread, by definition, can't suck.
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.
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.
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!
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.
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
That's a handy recipe. Thanks for sharing!
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
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 👍😂😅🎉
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 😊
The way he says “this”, I call him Dough Demuro
Underrated comment
This is poetry!
It rhymes
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.
Yoooo this is awesome. Nice that it doesn't require sourdough!
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'm gonna try this out! Cheers!
@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.
"Did you know that dough can make bread"
... Yes? Lol
I love every iteration of DOUGH.
You are amazing! So passionate, I love it.🤗
Video: kebab bread
Audio: s e s a m e p a n c a k e
That last one looked incredible
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
@@HoodApemid bread
How naan was originally invented in South Asia
I was just talking about getting more into sandwiches with my husband and that dough looks like a great start for that lol
This made me hungry. All versions look delicious. 😍
The sesame seed bread sandwich looks soooo good 😍
Everything looked amazing ❤
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
This is why this channel is my favorite cooking channel on the internet..
Awesome thank you for this recipe 👍👏👏👏👏
My man giving us the bread hacks!
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.
As a celiac, this only filled me with envy
Asians: hold my rice
that's basically my sourdough recipe. totally going to try this
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.
Makes sense, you nailed it
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
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.
Minnie Riperton took me out 🤣
But how it's not sticky ? I can't use 75% because of it. Literally unworkable dough. So I do like 65% hydration.
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.
Dude, I’ve been making something like this for pizzas exclusively. I need to branch out.
If you don't have a pizza oven, a properly heated pizza stone in a regular hot oven can substitute.
It’s cool bro that u can cook
Yes, now I just need to buy a fancy shmancy pizza oven and I too can make all these things!
Easy understandable very creative uses
This guy is a cooking genius😮😊
I’m gonna need to know what’s in that sesame pancake! 😋
I didn't even know 'hydration levels' was a thing with dough before this
Can also make it into a pie and do what the dude in American pie did. Scrumptious!😊
I own a pizzeria and have been doing the fried bread for awhile. Is amazing
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.
You do good food ..im fan....More please
I do something similar. 5 parts flour to 3 parts water. Use it for bread, buns. pizza, cinnamon buns, etc.
Nice! At which point can you freeze the dough?
That outside oven 😮
How do you get 75% hydration. Whenever I try it it ends up being soup, not a dough. :(
You make it look so easy!😬😂👍🏽
Thanks for share with us
Love this I’m gonna try it
I like the way the pizza sauce looks. What is your recipe?
"Sesame pancake" 😂
Ka'ak ya ahbal.
I need a sourdough breakfast roll recipe
wow this is the best video I've seen in a while
Magician! 🎩 🪄 ✨️✨️
you make motivational videos?
And it doesn't take 24 hours or a lot of fancy folding/kneading. 2 hours bulk ferment and 20 minutes proofing makes for a crusty, chewy baguette.
Abit of a stupid question for any bakers here.
I assume you can just batch cook a load of this dough to use later. But what is the difference between keeping the dough for later, and proofing the dough?
If you're leaving it for later, are you in effect proofing the dough that whole time? Is that basically fine?
Hi! What kind of yeast do you use?
How long did you let it rise under that tea towel before fermenting overnight?
beautiful 🤌😚😋🥰
What’s the temp and time on that bread roll?
You could also make a panuozzo with this
I'm deeply impressed🎉
That’s my everyday pizza dough recipe but at 70% hydration. Cold fervor 24-48 hrs. I need to try the sesame bread though.
I'm a trained. Baker, so yes I did. But great video. You could also have made Focaccia.
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.
May I know the measurements of the ingredients of the dough?
Awesome!
Bread flour or AP? Instant or active yeast?
Reminds me of bisquick. You can use it for many different things 😂
Hi there , could you please tell us what brand of flour is good for pizza dough ?thanks
May I know how long do u knead and proof the dough before putting it in the refrigerator?
Holy shmoly macaroni I want ro try this !!
Italian purists be like: thats not pizza.
What is the name of the oven?
Frank.
Gozney.
Bet it makes good elephant ears too 😌
If don't know how, just flatten like for peta bread (but smaller) and fry like a doughnut.
I'd probably try a lower hydration ratio for that. Look at recipes for elephant ears...usually milk instead of water and an enriched dough (which generally means fats added...in this case butter, the very best fat). No yeast.
But it wouldn't suck. Fried bread, by definition, can't suck.
Dat dough, doe!
that "pancake" is frybread lol
Wow 😮 it’s like the potato 🥔
how much water is for this recipe? and temp and time for the bread?
How long can you keep it in fridge?
Hi, my question is: which oven is better Ooni or Gozney?
What is the best wheat variety for bread flour?
Thanks for the screenshot opportunity
Quality content
Ah yes "bread flour". Very helpful.
I have a great all purpose dough too. I can make any bread with it
Do you use cold or warm water?