Did you know dough could do this?

[@LifebyMikeG]

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]

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

[@lamerekeklerek]

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]

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

[@silversword411]

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

[@9e05cherianpadipurackalvar6]

Thank you so much for using metric it means so much to me u won't even believe. Subbed

[@robustdelirium9277]

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]

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

[@adamwallis3235]

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]

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

[@adamwallis3235]

@@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]

What bread is it?

[@robertpahka3457]

finally, ingredient measurements that make sense

[@lalalaayee4813]

In grams😂😂😂

[@bngr_bngr]

It’s a bit salty.

[@jaydavidrn82]

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

[@Alan-gu1hp]

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

[@Draaza]

​​@@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

[@Nosceteipsum166]

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]

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

[@aliaasfar1791]

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

[@jkopppo223]

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]

It gets better over time as well

[@Nosceteipsum166]

@@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.

[@MrKeinanen]

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]

Not to mention it freezes really well

[@ludigracic]

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]

@@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.

[@MrKeinanen]

@@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.

[@ludigracic]

@@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.

[@martaleszkiewicz5115]

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

[@Carnivore.A.J]

😂

[@simongrushka983]

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

[@DaBlackGermanTV]

‼️🤣

[@YvonneWatson-ff5ex]

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]

Thank you

[@koryhawkins1499]

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

[@MollyHJohns]

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

[@alexiz0013]

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

[@Framokamc]

Yes! My mom does this and is super crunchy!! ❤

[@BYakimets]

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

[@SirArthurTheGreat]

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

[@BYakimets]

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

[@BarryMcCockiner-em5sv]

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

[@bruneti12]

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

[@susanstarks109]

@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.

[@firebrotha3889]

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]

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

[@JQuaylin]

Oh 1000% agree😂😂😂

[@ttruong225]

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]

Reading this hit HARD.

[@tdsc8620]

😂 And, then, I don't.

[@varasano]

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

[@jay70328]

Yeah, no. You can't make naan bread with this recipe.

[@AsianTaxiDriver62]

That's a handy recipe. Thanks for sharing!

[@Juuk-D]

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

[@Juuk-D]

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

[@get.sassyxd]

​@@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

[@isodoubIet]

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.

[@Juuk-D]

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

[@ColdFuse96]

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

[@tovemagnussen4423]

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

[@lydiapetra1211]

How long do you bake the baguette? Thanks

[@mckinleykj2828]

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

[@tovemagnussen4423]

@@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]

Nice work!

[@tovemagnussen4423]

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

[@Natfromtheinternet]

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 😊

[@bobndar]

A proper food hack.

[@Equalitybeforelaw]

What's the machine he is using for cooking? Electronic barbeque or what?

[@totalradicalness]

Baking, not really a hack

[@MadDog44]

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.

[@kane3743]

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!

[@decembre2093]

Just perfect ! Thank you so much 💚

[@veecee3669]

Thank you so much for demystifying the making of dough, and for listing the ingredients and just as important, the instructions for making it!

[@TheBlackzman]

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

[@LuvinLife72395]

Nice way of reframing a simple concept thanks :)

[@KiroKatashi]

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.

[@jvallas]

Real high temp, right? Is that what makes it puff - or steam?

[@ralphrugan5985]

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.

[@therogueserafim271]

This one goes straight to the "recipes" playlist

[@rosemcgee1765]

Thanks a Million, God Bless you ❤❣️🙏

[@Medusa_The-Bard]

Ugh that long roll thing looked amazing

[@zeddybear257]

Great short. Love your channel.

[@TheOnlyKateslate]

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.

[@hetane]

This is poetry!

[@DamianSzajnowski]

It rhymes

[@emjay313]

Wow!! You’re so talented

[@catbertsis]

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

[@wwblanch24]

Underrated comment

[@playmaker7392]

AMAZING EPILOUGE! Brilliant use of the KFP 3 endind and boy, did that last scene get me with the whistle!😱

[@_pugito1659]

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

[@PredecessorProfessor]

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.

[@eternalproductions]

Bro made the ratatoulie bread

[@darkregions]

Sesame on bread is something else... the aroma and taste are so good.

[@Sabbathissaturday]

I started putting everything bagel on my challah bread. Game changer!

[@Sadoos]

I watched it like 15 times already.

[@di3352]

My favourite cooking channel! :)

[@tiredandcaffeinated]

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

[@stjeep]

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

[@syaredzaashrafi1101]

@@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

[@jvallas]

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.

[@jvallas]

@@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.

[@a.d.w8385]

I'm saving this video because this is amazing.

[@sonie921]

Thank you for the recipe❤

[@theraggedyman0659]

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

[@JayDuuubb]

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]

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]

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

[@JayDuuubb]

@@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.

[@satisfymyeye1431]

Looks amazing 👏🏻💪🏻

[@Dark_Slayer3000]

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

[@ArctecGemini]

Sesame pancakes are a part of chinese cuisine.

[@Juuk-D]

Arabia = Germany

[@ummisra]

Döner is Turkish not Arab😂

[@Juuk-D]

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

[@JWMcLay]

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

[@paulbennett772]

An American suddenly learns how to make bread! Outstanding

[@violeta5583]

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

[@markknudsen1755]

How long can this last for? And is there a way to mix more flour, water, yeast etc to the container to keep this going?

[@DonkeyKongJr]

Papa johns/Domino's making different food items:

[@KangYuna0008]

Finally a food video with list of ingredients included 😭

[@CheeseTuber]

I'm gonna try this out! Cheers!

[@danshorthouse7302]

Thank you for the recipe. What is the name of the oven you are using?

[@LifebyMikeG]

gozney arc!

[@landdreugh9955]

Calling pide a "sesame pancake" and demi-flûte a "long roll" is wild.

[@munamusa9281]

This looks amazing I want to try it. But will it work if I use gluten free plain flour with xantum gum?

[@adad1270]

@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]

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]

? The kneading

[@kooby883]

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]

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]

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

[@ena1.999]

Great simple recipe. Love to know the brand of the pizza oven.?

[@setyoaomiya7504]

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.

[@jvallas]

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.

[@arielkmusic]

A corn dog uses cornbread batter, but you could make a sausage roll

[@naaylward4988]

@@arielkmusicIn Panama we call this chorizo pan

[@christinekane6059]

This is brilliant news ❤. You're wonderful sharing, and demonstration is so refreshing. Beautiful results 🎉

[@brendabennett4196]

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

[@dud3655]

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

[@pepesilvia429]

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]

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

[@dud3655]

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

[@Dr.Tinkerpaw]

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!😋

[@clarabartha1737]

Everything looks so good that you make. Alas.

[@auroredg9940]

This is so cool :)

[@TerryM-dk3kr]

The scent of bread baking is heavenly

[@sinthorana2814]

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

[@tiffcat1100]

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

[@Solutiion18]

Made me lol 😂😂😂💜

[@JeanaAlbert]

Those all look so good!

[@BlowUpTheOutsideWorld]

I love every iteration of DOUGH.

[@armanabelino7517]

Amazing crispy from outside and soft inside ❤

[@mark_toribio]

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

[@TheFerdi265]

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 :)

[@jimmythorpe65]

This is brilliant

[@jcee6886]

That pizza looked amazing 😍

[@adnan9520]

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

[@BertrandDunogier]

Okay, that looks awesome. Definitely gonna try this.

[@kairinase]

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.

[@nathanhigham2007]

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

[@twisterwiper]

No way this dough is 75% hydration.

[@goosemchonk]

he literally shows himself making it what are you on

[@twisterwiper]

@@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.

[@irmaromero3871]

Looks so good , thanks for the recipe

[@chikari123]

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

[@randocommando6826]

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

[@chikari123]

@@randocommando6826 lmao hopefully I do

[@tiffcat1100]

Hope not flour weevils 😂

[@fariellemohammed7698]

Wow, beautiful, In my country cannot get bread dough. What flour can I substitute for bread flour?

[@jvallas]

All purpose works (or "strong flour" if you have it - basically the same as bread flour).

[@JesusisLOVEJohn-]

Missed opportunity: Did you dough that...?

[@margot3440]

Its great recipe! Thank you so much!

[@LifebyMikeG]

Glad you like it!

[@Brenda-xw3fr]

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

[@YungQueef]

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

[@sandtx4913]

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]

@@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]

@@YungQueefmid bread

[@babuyadav2336]

How naan was originally invented in South Asia

[@hoangxuanxuan2867]

Omg good textures with various applications. Sometime I really struggle with the lack of ideas to use the rest of dough

[@Ramash440]

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

[@basmagad2560]

I couldn't agree more with you ☺️🥨

[@Matthias129]

"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.

[@shabudinjaver4672]

I like your cooker it looks very convenient

[@David-ux5wn]

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

[@Andy_ARBS]

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

[@XavierAndFriendsOfficalChannel]

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

[@amatul7ayy]

Same here, went by the mesurements in the video, ended up with soup

[@jvallas]

You're not using cups, right? Because the math doesn't work for volume measurements.

[@danielosawaru9045]

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.

[@jimmythorpe65]

10/10

[@ScathingSarcasm]

oh man, I used to watch your Brothers Green stuff

[@JennyNobody]

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

[@NathalieVA56]

Sourdough version please and thank you 😊

[@SpecialInterestShow]

How long is "a little bit longer"?

[@Juuk-D]

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

[@Niya.B649]

The sesame seed bread sandwich looks soooo good 😍

[@The-Cute-One]

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

[@reefturkey]

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

[@adina2419]

Oh my God! Thank you for this video. This is great.

[@Raija1980s]

Dough Making really needs to be the most important thing that any person living on their own needs to make.

[@ralphrugan5985]

Yes but please don’t forget to eat salad when you eat bread trust me it will save your life.

[@deltaphi9770]

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.

[@ralphrugan5985]

@@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 $$.

[@ebe1211]

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❤

[@brittanysleepy8617]

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.

[@violetviolet888]

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

[@arimill1045]

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.

[@jvallas]

He posted it in first comment.

[@rai7er434]

Can we make this with wheat flour?

[@blairhoughton7918]

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.

[@ingGS]

This made me hungry. All versions look delicious. 😍