How To make 7 Up Refrigerator Dough

How to freeze and defrost pizza dough |How to store frozen dough up to 3 months| Bake N Roll

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#howtomakepizzadoughfrom scratch
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#howtodefrostpizzadough

Ingredrients:

□Free Fermented dough (poolish):

□ Warm water 300 ml or grams
□Type 00 flour 300 grams or 2 1/4 cups (you can use all purpose flour.
□Instant dry yeast 5 grams or 1/2 tbsp
□ honey 5 grams 1/2 tbsp or (sugar)


□Main Dough:

□Type 00 flour 1,250 grams ( 9 2/3 cup)
□warm water 700 ml
□salt 40 grams 2 tbsp
□ Free fermented dough

Note: if you are using cups measurement use tbsp to measure you flour. put flour on your measuring cup using tbsp then level it. to avaoid adding too much flour.

□Homenade pizza sauce:

□Tomato paste 1 can (6 oz)
□ water 3/4 cup
□ onion powder 1 tsp
□ dried basil 1 tsp
□ garlic powder 1/2 tsp
□oregano 1/2 tsp
□ salt
□grated cheese

*In a saucepan put all of the ingredients except cheese. whisk to combined.
*Heat on low medium heat continue stirring until it bubbly.
* Turn of the heat at pur the cheese whisk until cheese melt.
*Let it cool

Toppings:
*You can use whatever toppings you like.
*Mozarella cheese
*Olive oil

Oven temperature: maximum heat. (250°c) Or 500 F°
Baking time: bake the pizza dough first for 10 minutes or until the side of the dough is light golden brown. then put toppings at cheese and bake again until the cheese melt.

Happy baking and stay safe always❤

How to Fully Ferment Bread Dough in the Fridge | 100% Cold Fermentation Guide

Since I published all my cold fermentation instruction videos and all the cold fermentation comparisons, I have been getting the same question over and over. And that is whether we can both cold bulk ferment and then cold proof the same dough? So, to be clear we would mix the dough, then instantly refrigerate it until it has well fermented, then we would remove it from the fridge only to shape it and instantly place it back for cold final proofing. Once proofing is done the bread would be baked right from the fridge.

I had never thought of this, but it sounded like an interesting concept and a great challenge.

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Can I store bread dough overnight?

I would like to bake bread as soon as I get up.

Would it be possible to store bread dough overnight, perhaps in the fridge?
For how long could I store it?
Would it need to rise again next morning?




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Brioche Donuts + How to Tell When Your Dough Is Fully Proofed

Brioche Donuts (yield: 12 - 18 donuts)

1/2 c (113g) whole milk
1/4 c (57g) water
2.25 tsp (7g) instant yeast
3.5 c (490g) bread flour
1/3 c (67g) sugar
4 eggs
2 tsp (12g) fine salt

8 oz (113g) butter, softened

1. Add the milk, water, and yeast to a mixing bowl. Let the yeast dissolve for a couple minutes before adding all the remaining ingredients except for the butter.
2. Mix the dough on low speed until it comes together.
3. Turn the speed up to medium-low and mix until the dough has medium gluten development (about 6 minutes).
4. Add chunks of butter a tablespoon or two at a time to the dough while mixing. Wait until the butter is incorporated before adding the next piece.
5. Once all the butter has been added, remove the dough from the bowl and add to a lightly greased sheet pan.
6. Let the dough rise for 30 minutes before giving the dough a fold (bring the bottom of the dough to the middle, top to middle, left to middle, right to middle, and then flip over).
7. Let the dough rise 30 more minutes before wrapping in plastic and placing it in the fridge overnight.
8. The next day, remove the dough from the fridge and roll into a rectangle roughly 1/4in (6mm) thick.
9. Cut the donuts with a 2in (5cm) ring cutter and place onto a sheet pan lined with lightly greased parchment paper.
10. Let the dough rise roughly 1 hour or until fully proofed.
11. Fry the donuts in 350F (177C) oil for roughly 60-75 seconds per side or until golden brown.
12. Remove from the oil and let drain on paper towels before filling.

Vanilla Pastry Cream

12 oz (341g) milk
2 tbsp (25g) sugar
1/2 tsp (3g) fine salt
4 egg yolks
3 tbsp (21g) cornstarch
1/4 c (50g) sugar
1 oz (28g) butter
1 tsp vanilla

1. Heat the milk, first sugar, and salt on medium heat until it comes to just below a boil.
2. Mix together the egg yolks, cornstarch, and second sugar in a separate bowl.
3. Temper the hot milk into the egg yolk mixture by slowly adding some of the hot liquid to the yolks while whisking constantly.
4. Return everything to the pot and cook on medium heat until thickened.
5. Off the heat, strain through a sieve and add butter and vanilla, whisking until homogenous. 6. Press plastic wrap directly on the pastry cream and refrigerate until cool.
7. Stir with spatula to loosen when ready to use.

Crunchy Shell

1c (200g) sugar
1/4 c water

1. Mix the sugar and water in a medium size pot and set over medium heat.
2. Let the sugar cook untouched until it reaches a light amber color. Remove from the heat.

How I make Refrigerator Dough

I forgot to add, please cover your dough with a lid, or plastic wrap when you put it in the refrigerator. Thx????

Hello everyone! Thanks for stopping by, today I'm going to show you how I make this easy no fuss refrigerator dough. To start I must say I got this recipe from one of my favorite YouTubers, Simply Sara, although I'm not sure where it originally came from. I must give credit where credit is due! Thank you Sara, even though you have no idea who I am, I've used this dough to feed my family, and impress Thanksgiving guests and it's all because of this easy recipe. This dough is ready to be used for everything, from gorgeous cinnamon rolls that will be coming out soon, to bread sticks that you could dip in my tasty and easy spaghetti sauce! I'm so excited to show you everything you can do with this easy no knead dough. Thanks for watching, don't forget to like, comment, and subscribe so you'll never miss out on any of my new videos.

Recipes with Resa

Refrigerator Dough

7 cups all purpose flour
3 cups hot water 100-110 degrees Fahrenheit
4 Tablespoons sugar
2 Tablespoons salt
2 Tablespoons flavorless oil
2 satchels of yeast


Equipment used in video:
Camera -Canon Sl3
Laptop-
Mic-
Measuring spoons-
Lights-
Lights-
Stove-
Fuel-
Blender-
Measuring cup-

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Cold Bulk Fermentation Explained | How to Ferment Bread Dough in the Fridge

If you have been following me for a while you know that I like to use preferments. They improve the taste, texture and keeping quality of bread. But they add another step to the process. This is where cold bulk fermentation can come in and simplify it.

What is bulk fermentation? We refer to the initial fermentation stage of bread dough as ‘bulk fermentation’. This is the time when the dough develops most of its flavour. The final proof is mostly there for achieving the right volume. It is called bulk fermentation because in bakeries large quantities of dough are fermented before being divided and then shaped into individual loaves or rolls. At home we quite often make just one loaf of bread, so technically it is not bulk fermentation. But we all agree on the term and know exactly what is meant by it when we see it in a recipe.

The longer the bulk fermentation the more intense the flavour of the bread. It becomes sourer as it ferments and has a much more pronounced flavour. This is especially noticeable in naturally leavened bread which is fermented for many hours or even days. A slow fermented bread also keeps better and is not as prone to moulding. Straight-through yeast dough can lack good flavour because it is often fermented for just a couple of hours.

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???? Find all the things I use here ⤵️
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???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
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