Homemade Bread Dough on Table
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Homemade bread dough on table

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Italian Bread 🥖 Ingredients: - 3 cups Bread Flour - 2 tsp Yeast - 2 tsp Salt - 1 1/2 cups room temp. Water Add all ingredients together in a large bowl. Using a spatula, mix until combined. It will be sticky, but don’t add flour. Dump the dough into another large bowl, and put cling wrap over the top. Proof overnight on your kitchen counter or in a warm place.
 The next day, preheat oven to 450F, and lightly flour your counter and dump the dough on top. Sprinkle some flour all around the d...
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Difficulty: Medium It’s easier then you think to make fresh bread at home! I’m sharing all things cozy & comforting this month! Recipe is below and let me know if you want me to share a slower version on my stories? Ingredients 8 cups of all purpose flour 2 tablespoons of salt 1 table spoon of sugar 4 1/2 cups of water 3 table spoons of vegetable oil 2 1/2 teaspoons of yeast & 1/2 cup warm water to activate ! Activate your yeast first! Next mix all the ingredients in standing mixer or in a bowl. If you’re using a standing mixer,mix on low for 10 minutes! Once mixed oil another bowl and dump the dough in it, cover with plastic and let it rise somewhere warm for 30-45 minutes! Preheat your oven to the highest setting! Add in a baking sheet with water in the bottom rack Next div
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There is nothing better than the smell of bread in the oven! Here is the easy recipe for this white bread recipe!! 6 cups very warm water 3 Tablespoons yeast 1 cup sugar 2 Tablespoons salt 1/2 cup powdered milk 1/2 cup vegetable oil 5 lb bag of white bread flour instructions Mix water, yeast, and sugar and let sit for 5 minutes. Make sure yeast is foaming and bubbling to the top. In a large bowl (or mixer) put in salt, powdered milk, and oil. Mix together and slowly add flour mixing on low. Dough should pull away from sides (sides should be clean), but the dough should be sticky. Let rise in bowl until doubled, about 1 hour. Put oil on countertop and hands, place dough on counter and punch down. Divide into 5 equal parts. Let rise again until doubles. Bake at 350 degrees for 3
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Sourdough Focaccia 440g water 530g bread flour 100g active sourdough starter 22g olive oil 28g honey 10g salt 1. Around 9 or 10am, add all ingredients to a bowl and mix until fully combined. Cover and let rest for 30mins. 2. Perform 4-5 coil folds over 3-4hrs. Cover and place in fridge until around 10pm. 3. Prepare 9”x 16” x 2” pan with butter and about 1-2tbsps olive oil (alternatively, you can fully line it with parchment paper - this works too!). Transfer dough to pan using coil-fold technique. Cover and let sit at room temperature (19-20 degrees Celsius) until 7am. 4. In the morning, preheat oven to 425F. Dock/simple dough with oiled fingers and top with toppings of choice. 5. Bake for 35 mins (or until internal temp is 195F) - pleased note, if baking in a cast iron pan, Fine Dining Breakfast Recipes, Sourdough Focaccia Bread Recipes, Focaccia Bread Recipe Sourdough, Sourdough Recipes Focaccia, Sourdough Pizza Foccacia Bread Recipes, Focaccia Bread Sourdough, Focaccia Sourdough Bread, Unbaked Bread Dough On Tray, Homemade Focaccia With Sourdough Recipe
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1hr · 6 servings Ingredients • 3 cups all-purpose flour — 413 grams • 1 teaspoon salt — 5 grams • 1/2 teaspoon active dry yeast — 2 grams • 1 cup + 3/4th’s warm water — 400ml • 1/2 cup chopped pitted olives — 90 grams Please note: If your dough is too dry you can add a touch more water, and if your dough is too wet you can add a touch more flour. Please always level off your flour with a knife before adding it to your bowl to have more precise measurements. I have not tried baking with foil if you don’t have a lid but it should totally work Directions Mix all of the ingredients in a really big bowl until you have a very sticky dough. Cover it and let it rise at room temp overnight — or minimum of 5 hours. Place the dough ball somewhere away from drafts that could be in your
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Overnight Focaccia. Ingredients: * 400g flour * 320g room temperature water * 1 tsp instant dry yeast * 1 tsp honey * A drizzle of olive oil * 1 tsp salt Instructions: ➡️ In a large bowl, combine water, instant yeast, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes. ➡️ Begin the stretch and fold method. Perform this 2 times, allowing the dough to rest for 30 minutes between each fold. ➡️ Execute a coil fold and let r...
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it was a cloudy day and the sun was streaming through my kitchen window and i felt at peace... Here are some more reasons to knead your dough by hand. 2. If you’re making an enriched dough and forgot to soften the butter ahead of time, you can work in the butter by hand. (Note that not all doughs need to be kneaded at all - for instance, many sourdough loaf recipes only require a gentle mix and stretch and folds. However, doughs for bagels and soft sandwich bread will often need to be kneade...
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Here are the 2 main reasons I stitch up my dough after shaping. 1️⃣ To help create a little extra tension, which gives a more consistent rise when baking. 2️⃣ Because it makes my dough look nice. Here’s how: After shaping your dough place it in the banneton and let it rest at room temperature for 10-15 minutes. This will give it some time to relax. You’ll likely notice the dough spread out a bit. Gently pinch dough from one side and pull it to the centre then press it down into the doug...
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Sourdough Focaccia 440g water 530g bread flour 100g active sourdough starter 22g olive oil 28g honey 10g salt 1. Around 9 or 10am, add all ingredients to a bowl and mix until fully combined. Cover and let rest for 30mins. 2. Perform 4-5 coil folds over 3-4hrs. Cover and place in fridge until around 10pm. 3. Prepare 9”x 16” x 2” pan with butter and about 1-2tbsps olive oil (alternatively, you can fully line it with parchment paper - this works too!). Transfer dough to pan using coil-fold technique. Cover and let sit at room temperature (19-20 degrees Celsius) until 7am. 4. In the morning, preheat oven to 425F. Dock/simple dough with oiled fingers and top with toppings of choice. 5. Bake for 35 mins (or until internal temp is 195F) - pleased note, if baking in a cast iron pan,