That looks so good. I tried this wet dough once but it was very hard for me to work with. Stuck to everything. I don't know how to work with it like you do.
Ingredients: * 1000 grams bread flour * 20 grams salt * 5 grams yeast * 750 grams water
Instructions: 1. Mix all ingredients in a bowl & leave to rest for 15 minutes. 2. Do 2 – 3 stretch and folds over the next 45 mins – 1 hour. 3. Place the dough into a greased cambro container and cover. Let rise in the fridge for at least 1 day. 4. The following day, use the dough for whatever recipe you’d like to make!! The dough will last in the fridge for 2 -3 days.
Garden Focaccia Ingredients 75% Hydration Dough (Recipe Above) Drizzle of Extra Virgin Olive Oil 3 – 4 Zucchini Blossoms Fresh Herbs of your choice 1 -2 tablespoons of Garlic Confit
Instructions: 1. Oil a 9 inch round cake pan and press dough in to the pan. 2. Dress up the dough with some zucchini blossoms, herbs, garlic confit. 3. Bake at 450F for 30-35 minutes or until golden brown.
Fluffy Sesame Dinner Rolls 75% Hydration Dough (Recipe Above) Drizzle of Extra Virgin Olive Oil Egg wash Sesame Seeds
Instructions: 1. Cut the dough into small round, weight about 35-45 grams. Round them out into balls. 2. Oil a 9 inch round cake pan and place your dinner rolls evenly into the pan. 3. Let proof for 1 hour or until double in size. 4. Brush with egg wash and sprinkle on sesame seeds. 5. Bake at 375F for 25 minutes or until golden brown.
Pretzel 75% Hydration Dough (Recipe Above) 2 – 3 tablespoons Baking soda Flaky Sea Salt Garlic Oil
Instructions: 1. Cut the dough into small round, weight about 50-55 grams. Roll them out into a long string. 2. Twist the string into a knot and set aside. 3. Bring about 4 – 5 cups of water to a boil in large pot or wok and add in baking soda. 4. Drop in the pretzels into the water and cook for 1 minute. 5. Drain them and place them onto a silicone lined baking sheet. 6. Sprinkle on some flakey salt and bake at 400F for 15 – 20 minutes or until lightly golden brown. 7. Once they come out, brush them with some garlic oil
Garlic Knots 75% Hydration Dough (Recipe Above) 3-4 clove of minced garlic 1 – 2 tablespoons of Garlic oil Handful of Fresh Parsley
Instructions: 1. Cut the dough into small round, weight about 50-55 grams. Roll them out into a long string. 2. Twist the string into a knot and set on a parchment lined baking sheet. 3. Let proof for 1 hour or until double in size 4. Bake in the oven at 375F for 15 – 20 minutes. 5. Immediately take out the baked garlic knots and toss them into a bowl with fresh garlic, garlic oil, and fresh parsley
No joke this dough can do anything. Used to work in a pizza shop and we'd use this dough for everything from pizza to sandwich bread to drying and making bread crumbs for meatballs
These shorts are insanely frustrating. Wish they were either shorter and more obviously just to watch for fun, or longer and gave actual instructions and recipes for people trying to copy what you’re doing.
23 Comments
Dough took “let him cook” way too seriously
I love versatile base recipes like this!
I used to make a dough that I could cook into pizza crust, pretzels, bagels, rolls, or just a loaf of bread. I just varied the fat I used.
I made this dough last week. literally so versatile. so easy and comes out perfect.
Stop it!!🤤🤤🤤😂😂
Okay, I am now chewing on the corner of my iPad. 😄 That all looks delicious.
how long does it keep in the frigde like that?? so interesting!
What are those garden goodies? Are those zucchini flowers?
That looks so good. I tried this wet dough once but it was very hard for me to work with. Stuck to everything. I don't know how to work with it like you do.
75% Hydration Dough Recipe & Links
Ingredients:
* 1000 grams bread flour
* 20 grams salt
* 5 grams yeast
* 750 grams water
Instructions:
1. Mix all ingredients in a bowl & leave to rest for 15 minutes.
2. Do 2 – 3 stretch and folds over the next 45 mins – 1 hour.
3. Place the dough into a greased cambro container and cover. Let rise in the fridge for at least 1 day.
4. The following day, use the dough for whatever recipe you’d like to make!! The dough will last in the fridge for 2 -3 days.
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Bench Scraper: https://amzn.to/4cNg3KG
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Baking Sheet Pan: https://amzn.to/4f69KDH
Silicon Mat: https://amzn.to/3LvsmPW
Metal Bowls: https://amzn.to/4f60OOH
Hexclad Wok: https://amzn.to/3zNIVEa
Recipes!
Garden Focaccia
Ingredients
75% Hydration Dough (Recipe Above)
Drizzle of Extra Virgin Olive Oil
3 – 4 Zucchini Blossoms
Fresh Herbs of your choice
1 -2 tablespoons of Garlic Confit
Instructions:
1. Oil a 9 inch round cake pan and press dough in to the pan.
2. Dress up the dough with some zucchini blossoms, herbs, garlic confit.
3. Bake at 450F for 30-35 minutes or until golden brown.
Fluffy Sesame Dinner Rolls
75% Hydration Dough (Recipe Above)
Drizzle of Extra Virgin Olive Oil
Egg wash
Sesame Seeds
Instructions:
1. Cut the dough into small round, weight about 35-45 grams. Round them out into balls.
2. Oil a 9 inch round cake pan and place your dinner rolls evenly into the pan.
3. Let proof for 1 hour or until double in size.
4. Brush with egg wash and sprinkle on sesame seeds.
5. Bake at 375F for 25 minutes or until golden brown.
Pretzel
75% Hydration Dough (Recipe Above)
2 – 3 tablespoons Baking soda
Flaky Sea Salt
Garlic Oil
Instructions:
1. Cut the dough into small round, weight about 50-55 grams. Roll them out into a long string.
2. Twist the string into a knot and set aside.
3. Bring about 4 – 5 cups of water to a boil in large pot or wok and add in baking soda.
4. Drop in the pretzels into the water and cook for 1 minute.
5. Drain them and place them onto a silicone lined baking sheet.
6. Sprinkle on some flakey salt and bake at 400F for 15 – 20 minutes or until lightly golden brown.
7. Once they come out, brush them with some garlic oil
Garlic Knots
75% Hydration Dough (Recipe Above)
3-4 clove of minced garlic
1 – 2 tablespoons of Garlic oil
Handful of Fresh Parsley
Instructions:
1. Cut the dough into small round, weight about 50-55 grams. Roll them out into a long string.
2. Twist the string into a knot and set on a parchment lined baking sheet.
3. Let proof for 1 hour or until double in size
4. Bake in the oven at 375F for 15 – 20 minutes.
5. Immediately take out the baked garlic knots and toss them into a bowl with fresh garlic, garlic oil, and fresh parsley
I miss pretzels can't seem to find lately at the grocery store, thanks for the recipes I'll make my own now with course sea salt
I would like this recipe please!♥️
But always with gluten and white bread. Now for gluten free and whole meal
Incredible! Thank you for always sharing your knowledge and tips and tricks with us my good sir
Love this!!!
I'm so grateful for your channel
Fresh garlic to finish the garlic knots
😵💫 That step deserves modification.
same thing but for pita bread
If you want to do sourdough, apparently 100 g of starter is pretty similar to 5 of instant yeast. And longer proofing as usual
yummmmmmmm
No joke this dough can do anything. Used to work in a pizza shop and we'd use this dough for everything from pizza to sandwich bread to drying and making bread crumbs for meatballs
These shorts are insanely frustrating. Wish they were either shorter and more obviously just to watch for fun, or longer and gave actual instructions and recipes for people trying to copy what you’re doing.