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

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

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.

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?

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!! ❤

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.

😂

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.

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

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

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

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

@@bruneti12 Her experience might Vary. Both my Parents are Govt Higher Secondary school teachers. They only did classes twice a week and were paid in full. So for us It was pretty great. I actually miss Lockdown so much

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

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

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

​@@513regichan I am TERRIBLE at kneading. Always end up adding too much flour or not enough and just can't get it right...so I bought a bread machine mainly to use it to make dough and then cook it outside of the machine

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

Underrated comment

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

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... 😊

It rhymes

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

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.

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.

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

​@@JesusisLOVEJohn-it DO make bread dough

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

@@JesusisLOVEJohn-but is does dough

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

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!😋

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

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

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

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

Made me lol 😂😂😂💜

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

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 😂

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.

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.

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.

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

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

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

It's written in the video.

Bread

Its pinned 😊