Homemade crusty loaf, with or without a dutch oven
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***RECIPE***
2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)
The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.
About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.
Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.
These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.
Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.
The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now.
Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.
Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
How to Make Perfect Thin Crust Pizza at Home
The #1 question I get is HOW DO YOU MAKE PIZZA? Here ya go.
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Perfect Homemade Pizza Recipe
DOUGH INGREDIENTS:
3 cups all-purpose or bread flour
1 package (2 teaspoons) instant yeast
2 teaspoons kosher salt
1 teaspoon Italian Seasoning
2 teaspoons sun dried tomato powder
2 tablespoons olive oil
1 cup water
Additional ingredients:
olive oil spray
pizza sauce
mozarella cheese
Toppings such as meats, veggies, franjoli etc.
Kitchen items needed:
food processor
pizza stone (the largest that will fit in your oven)
pizza paddle (metal is best)
rolling pin
pizza cutter wheel
PIZZA DOUGH DIRECTIONS:
(prepare three to four hours before making pizza)
Add the flour, yeast, kosher salt, Italian seasoning, sun dried tomato powder and olive oil into a food processor.
Turn the machine on and add 1 cup water SLOWLY through the feed tube. Process until the mixture forms a slightly sticky ball, about 30 seconds. If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
Sprinkle a little flour onto your hands and shape the dough into a ball. Spray a large metal bowl with olive oil and place dough in bowl, cover the bowl in plastic. Let rest at room temperature until the dough doubles in size, approx 3-4 hours.
OVERNIGHT OPTION: If you make the dough the night before and let it sit in the fridge overnight you get additional flavor in the dough from the natural fermentation process, just like happens with sourdough. Take it out of the fridge an hour and a half in advance so it’s not cold, and it can continue to rise.
FROZEN DOUGH OPTION: You can also divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.
COOKING THE PIZZA:
Place pizza stone in oven on the lowest rack for at least 45 minutes at 500 degrees.
IMPORTANT: have pizza sauce, mozzarella cheese and all toppings cut and prepared to assemble the pizza quickly as soon as the dough is on the pizza paddle. Pat all wet veggies dry to remove as much moisture as possible.
Reshape the dough into a ball and cut in half, forming 2 balls. Put them on a lightly floured surface (countertop), and lightly sprinkle balls with flour.
Sprinkle flaxseed meal (alternatives: flour, cornmeal or corn flour) on a pizza paddle on one side of your countertop.
On the other part of the floured counter, press one dough ball into a 1/2-inch-thick flat round, adding flour to the work surface as necessary. Stretch and roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic. (Patience is your friend here.) Once shaped to the desired size, transfer go to your prepared pizza paddle.
Working quickly to avoid the dough sticking to the paddle, brush crust edge with olive oil (optional), then spoon on sauce, cheese and toppings. Between each addition, shake the paddle to make sure dough isn’t sticking.
Slide the dough from the paddle onto the hot stone and bake 9-10 minutes until crust is lightly browned.
While the first pizza bakes, begin prepping the second pizza and repeat steps.
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Donna Jean restaurant in San Diego: (their pizza and pasta are AMAZING)
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Easy Homemade Monkey Bread (2 Ways)
Homemade monkey bread should be the greatest bite of bread you've ever had. Not only are we going to do that, but we are using homemade dough to bring it all home. Masala sticky caramel for the sweet, and sesame garlic Parmigiano for the savory.
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Full Recipe:
Ingredients Needed:
Garam Masala Sticky Bun Monkey Bread:
Dough (MAKE TWO SEPARATE BATCHES!!!!!)-
- 1.5 cups (375g) whole milk
- 2.25 teaspoons instant yeast
- 1/4 cup (52g) granulated sugar
- 4.25 cups (640g) all-purpose flour
- 1.25 teaspoon fine sea salt
- 2 large eggs
- 6 tablespoons (82g) unsalted butter, melted and slightly cooled
Glaze-
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
Spiced Sugar-
- 1/4 cup melted unsalted butter
- 1 cup sugar
- 1 tablespoon garam masala
- 1/4 teaspoon fresh ground nutmeg
Rum Caramel-
- 1 cup sugar
- 1/4 cup water
- 1/3 cup cold butter, cubed
- 5.5 tablespoons dark rum
- 1/2 cup heavy whipping cream
- 1 cinnamon stick charred
Sesame Parmigiano Garlic Monkey bread:
Same Dough as Above
Dip:
- 1/2 cup melted SALTED butter
- 1/2 cup sesame seeds
- 1/4 cup finely chopped garlic
- 2 cup parmigiano reggiano, finely grated
- 1/2 cup fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- butter for brushing
- flakey salt
The $2 Gyro | But Cheaper
Homemade pork souvlaki and homemade pita bread makeup for my inability to pronounce gyro.
Skewers:
Pizza Peel:
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Full Recipe:
The Best Homemade Pizza You'll Ever Eat
Get the recipe for the best homemade pizza:
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Pizza In A Brick Oven
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