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

@zarax2707

Ай бұрын

Question, do you need to flour your hands during the stretch and folds?

@lamerekeklerek

Ай бұрын

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

@shelley3681

Ай бұрын

Can I use sourdough levain instead of instant yeast? If so, how much? Love from South Africa ❤

@silversword411

Ай бұрын

How about a link to a web page where I can load into my recipie app? (paprika)

@9e05cherianpadipurackalvar6

Ай бұрын

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

@lalalaayee4813

Ай бұрын

In grams😂😂😂

@bngr_bngr

Ай бұрын

It’s a bit salty.

@jaydavidrn82

Ай бұрын

but 5g yeast doesn't really mean anything without saying dry or fresh

@Alan-gu1hp

Ай бұрын

​@@bngr_bngryeah, i would use 10g instead of 20g for 1kg

@Draaza

Ай бұрын

​​@@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.

@kahvipaputyyppi

Ай бұрын

That's a great tip! How easy it would be to have the dough ready!

@aliaasfar1791

Ай бұрын

Same here, I don't buy breads, pizza or dough. Make everything at home. Endless recipes 😋

@jkopppo223

Ай бұрын

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?

@ExpandDong420

Ай бұрын

It gets better over time as well

@Nosceteipsum166

Ай бұрын

@@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.

@akicauchemar7286

Ай бұрын

Or showing each step for a fraction of a second because ofcourse you should know what these nondescript powders and bottles are

@adamwallis3235

Ай бұрын

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!

@buckshot1488

28 күн бұрын

@@adamwallis3235 That doesn't work since there is nothing there.

@adamwallis3235

28 күн бұрын

@@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

@Cheesepuff8

26 күн бұрын

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.

@MiauMichigan

Ай бұрын

Thank you

@koryhawkins1499

Ай бұрын

You can also re-dough it and make breakfast pancakes with it too! Either way no wasting food!

@MollyHJohns

Ай бұрын

Thank you! Will try this if we got stale bread.

@alexiz0013

Ай бұрын

Heck yes! Re-hydrating dried out bread and warming it back to life is the best

@Framokamc

Ай бұрын

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

@woutertron

Ай бұрын

Not to mention it freezes really well

@ludigracic

Ай бұрын

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.

@MrKeinanen

Ай бұрын

@@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

Ай бұрын

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.

@MrKeinanen

Ай бұрын

@@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."

@charlesp4274

Ай бұрын

You have to make sure and save the video for future reference.. Then, never make the recipe...

@JQuaylin

Ай бұрын

Oh 1000% agree😂😂😂

@ttruong225

Ай бұрын

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.

@Bill.o

Ай бұрын

Reading this hit HARD.

@tdsc8620

Ай бұрын

😂 And, then, I don't.

that's one thing I miss about the lock downs, when everyone was having fun and had the time to make bread

@SirArthurTheGreat

Ай бұрын

“everyone was having fun” girl we did NOT have the same experience at alllll

@BYakimets

Ай бұрын

@@SirArthurTheGreat well the bread making and free time was fun at least lol. that's more what I meant

@BarryMcCockiner-em5sv

Ай бұрын

If you actually "locked down" you weren't doing it right

@bruneti12

Ай бұрын

I had to work during the entirety of the pandemic... What are you talking about?

@EloiseBridgertono

27 күн бұрын

@@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

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

Ай бұрын

I'm bad at kneading, my bread always comes out awful

@juuk3103

Ай бұрын

@@513regichan I wasn't a pro in the start either, but reputation helped 🤗

@get.sassyxd

Ай бұрын

​@@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

@isodoubIet

20 күн бұрын

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.

@juuk3103

20 күн бұрын

@@isodoubIet Sure buddy, you do you 😊 no force

Sesame pancakes? I didn't know some people call them that. Here in Germany this would be a Döner Kebap :D

@itsZombieMan

Ай бұрын

Sesame pancakes are a part of chinese cuisine.

@juuk3103

Ай бұрын

Arabia = Germany

@ummisra

Ай бұрын

Döner is Turkish not Arab😂

@juuk3103

Ай бұрын

@@ummisra Who cares 😂🤣 Germany has the biggest amount of Turks outside of Turkey, that's the point. Basically Germany is Turkey #2

@JWMcLay

Ай бұрын

In Australia, that that 'sesame pancake' is very similar to Turkish bread. It looks nothing like a pancake whatsoever

Video: kebab bread Audio: s e s a m e p a n c a k e

@Carnivore.A.J

Ай бұрын

😂

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.

Papa johns/Domino's making different food items:

Bro made the ratatoulie bread

I can't think of anything that exemplifies "beauty in simplicity" more than this dough!!!!

That's a handy recipe. Thanks for sharing!

This is why I love baking. Some people find it hard but it's literally just water, flour and your imagination.

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 😊

Finally a real man that does real things 👍😂😅🎉

Thank you for the recipe❤

I watched it like 15 times already.

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.

The way he says “this”, I call him Dough Demuro

@wwblanch24

Ай бұрын

Underrated comment

Just perfect ! Thank you so much 💚

Made this dough yesterday evening, and today, made 1 large pizza, and 3 baguettes. All perfect! ❤👍

@lydiapetra1211

Ай бұрын

How long do you bake the baguette? Thanks

@mckinleykj2828

Ай бұрын

How did you store the dough after making the first item?

@tovemagnussen4423

Ай бұрын

@@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!

@dampaul13

Ай бұрын

Nice work!

@tovemagnussen4423

Ай бұрын

@@lydiapetra1211 Hi! Forgot to answer... se mckinley.....'s answer... 😊

Nice way of reframing a simple concept thanks :)

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.

Great short. Love your channel.

This is poetry!

@DamianSzajnowski

Ай бұрын

It rhymes

Thanks a Million, God Bless you ❤❣️🙏

I tried that my doe not fluffy Do u have details recipe please I’d like to try again

@dud3655

Ай бұрын

I... did you use yeast? If yes then I'm pretty sure that's the problem...

@pepesilvia429

Ай бұрын

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.

@EerybodyIsAnnoying

Ай бұрын

Also the water should not be hot, otherwise it will kill the yeast.

@dud3655

Ай бұрын

@@EerybodyIsAnnoying Warm, not hot, as long as its below 60 to 40 C° it should be good.

@Dr.Tinkerpaw

Ай бұрын

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!😋

Missed opportunity: Did you dough that...?

Yoooo this is awesome. Nice that it doesn't require sourdough!

Add olive oil, more yeast and water, easy ciabatta... or section into rolls for breakfast sandwiches too

How long is "a little bit longer"?

@juuk3103

Ай бұрын

Probably 1-2 hours since this dough already has been proofing over night. The warmer the kitchen = the less time for proofing.

This is so cool :)

Seems so simple, but I'm still intimidated...

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

@NicoleElizabeth4419

Ай бұрын

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.

@tiffcat1100

Ай бұрын

You can make lovely focaccia decorations using herbs, tomatoes etc. Or you can stud it all over with rosemary & garlic

@JayDuuubb

Ай бұрын

@@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.

How do you get 75% hydration. Whenever I try it it ends up being soup, not a dough. :(

@Andy_ARBS

29 күн бұрын

Are you using baker math? Water is 75% of the flour weight, not 75% of the entire thing.

@XavierAndFriendsOfficalChannel

26 күн бұрын

1000 grams with 75 grams of water. Not exactly 75% hydration, like 75% of the whole bowl of flour. That might be your problem. 👍

But how it's not sticky ? I can't use 75% because of it. Literally unworkable dough. So I do like 65% hydration.

@tiffcat1100

Ай бұрын

You can wet your hands if kneading or can use flour for rolling on board/hands/rolling pin

Wouldn’t youuuu like to know, Doughboy?

Thnx. Man ive been looking for a reciepe like this.

I mean, yeah, it's bread dough o.o

@stjeep

Ай бұрын

ikr, i had no idea some people view this as mind-blowing rocket science

@syaredzaashrafi1101

Ай бұрын

@@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

Mm smash cuts

For beginers, start with 66% hydration and work your way up.

The sesame seed bread sandwich looks soooo good 😍

I'm gonna try this out! Cheers!

That last one looked incredible

Dude found out that you can make more than one thing with the same dough. Wild.

If you don't have a pizza oven, a properly heated pizza stone in a regular hot oven can substitute.

You are amazing! So passionate, I love it.🤗

DOUGH MAKES BREAD????? WHAT!!!! ... smh

@JesusisLOVEJohn-

Ай бұрын

Not all doughs/breads are equal. There is sourdough, rye, italian, artisan, etc.

@grigoriyefimovichrasputin7897

Ай бұрын

​@@JesusisLOVEJohn-it DO make bread dough

@JesusisLOVEJohn-

Ай бұрын

@@grigoriyefimovichrasputin7897 It doughs not! It's a pun.

@qopkornz

Ай бұрын

@@JesusisLOVEJohn-but is does dough

"Did you know that dough can make bread" ... Yes? Lol

@cheater00

Ай бұрын

ok but he's making it out of bread dough. so that's different

This made me hungry. All versions look delicious. 😍

I was just talking about getting more into sandwiches with my husband and that dough looks like a great start for that lol

Dough can do all that?? NO WAY!!!

Blech, for me all of this starts with a clean kitchen & clear counter space (my kitchen is tiny). I never seem to get on top of it. 😭 I would like to make pretty much everything I've ever seen on your channel!

My hands are magic. Every bit of dough i touch turns into rock

@tiffcat1100

Ай бұрын

😂 useful for building walls, rockeries or houses (in rainless/dewless places!)

@Solutiion18

Ай бұрын

Made me lol 😂😂😂💜

I love every iteration of DOUGH.

10/10

That's not cooking. That's magic.

75% hydration... For me this would be tossed in the bin after i have had a massive hissyfit when its stuck onto everything when i failed to knead it.

@ProHomeCooks

Ай бұрын

haha! Keep kneading, it will come together!

No way this dough is 75% hydration.

@goosemchonk

Ай бұрын

he literally shows himself making it what are you on

@twisterwiper

Ай бұрын

@@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.

@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.

@zacheymczachface

Ай бұрын

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

@kooby883

Ай бұрын

? The kneading

@kooby883

Ай бұрын

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.

@JulieKeys

Ай бұрын

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.

@joystream

Ай бұрын

@adad1270 Click on the 3 vertical dots, then click on 'description'. In there you will find the complete recipe. Hope that helps.

Reminds me of bisquick. You can use it for many different things 😂

It's almost like these all originated in the same place

@ProHomeCooks: Can you be sure to post the recipes *in the description* and *pin* it in comments so people can copy and paste?

@arimill1045

Ай бұрын

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.

This is brilliant

Its like "Hey! If you grind wheat, you'll get flour and you can make bread with it" 😂

Sounds like my sourdough starter. I have a jar of starter that legit never runs out (because you have to feed it once a week) and you can make anything you think of with it. Pretzels, muffins, cookies, and obviously bread you can make and with discard (old starter) I like to make pancakes but you can also make pizza. So useful!!

I just wonder, whos the first person that figured out to use/create yeast to make bread

@superubergoober

Ай бұрын

probably by accident, same as agriculture

@cocospops9351

Ай бұрын

Me

@asumansicakyuz1245

Ай бұрын

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.

@ObfcrewOz

Ай бұрын

Women used to make 🍞. There's a reason why...... just say'n,, it wasn't called mother doe for nothing 😂

I’ve got the bread bug so this will be so useful

@randocommando6826

Ай бұрын

i had bed bugs a long time ago as well. hope you get rid of them buggers.

@chikari123

Ай бұрын

@@randocommando6826 lmao hopefully I do

@tiffcat1100

Ай бұрын

Hope not flour weevils 😂

I own a pizzeria and have been doing the fried bread for awhile. Is amazing

Thank you for this mate! Trying it as I write this (waiting for the dough to rise)

This is why this channel is my favorite cooking channel on the internet..

beautiful 🤌😚😋🥰

Asians: hold my rice

Yeah. I knew dough could become bread

Old world bakers didn't have electronic scales. They went by feel

@tiffcat1100

Ай бұрын

My ancestor was a baker & his father a miller

@RepublicanGuardMan

Ай бұрын

No they did have measurements look at any cookbooks from history

@superubergoober

Ай бұрын

not electronic scales, but there were definitely ways to measure specific amounts of water and flour lol

@lemons1559

15 күн бұрын

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."

@RepublicanGuardMan

15 күн бұрын

@@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

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.

"did you know that bread magically makes more of itself the longer you leave it alone?" yes, yes i did. im an adult i know what the dough fairy is duh

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 :)

I need to share this even easier recipe: 2 cups bread flour and 1 cup Greek yogurt. That's all.

@YungQueef

Ай бұрын

I must share an even easier receipe: Money to buy bread at the store. That's it.

@sandtx4913

Ай бұрын

Thanks @Brenda! Does it need to be kept in the fridge first once mixed? Is there a difference between regular flour and bread flour?

@thelonespeedster5799

Ай бұрын

@@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

@desperado3347

Ай бұрын

@@YungQueefmid bread

@babuyadav2336

Ай бұрын

How naan was originally invented in South Asia

yes❤

Beautiful! Thanks ❤

Awesome thank you for this recipe 👍👏👏👏👏

Daaamn

So you made all of these dishes with the very same dough? You sure? 😜

i think having a stone pizza oven would make anyone's life better

Those all look so good!

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.

Basil is put on after it comes outta the oven. You savage 🤣 😂 😊

@reefturkey

Ай бұрын

two ways of doing, if you're gonna put the basil in, it should be put on before the cheese

Tried this, and the bread is simply amazing! I was wondering, how long could the dough stay in the fridge before it goes bad?

@KiLLnGo

Ай бұрын

5 days is okay

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

What’s the type of flour are you using? All-purpose or bread?

@Sadoos

Ай бұрын

It's written in the video.

@miike6245

Ай бұрын

Bread

@ayissah_sanudin

Ай бұрын

Its pinned 😊

So... dough makes bread?

Great video. Thx!

So this is what Mo Salah does in his free time