Give New Life to Your Excess Dough | Proof Bread
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» Proof Bread is a modern throwback to a way of life that values small-scale craftsmanship, local community, and creativity. We are a small group of passionate bakers working in our garage (thanks to cottage laws) which has been converted into a micro-bakery. Everything we bake is made by hand, from the best local ingredients, with no short cuts.
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How to Make Pizza Dough at Home | The New York Times
Anthony Falco of Roberta's in Bushwick, Brooklyn, teaches Sam Sifton how to make restaurant-style pizza dough at home.
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You ever wonder how to make pizza dough? We show you how with this pizza dough recipe tutorial.
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How to Make Pizza Dough at Home | The New York Times
Homemade Breadsticks
Homemade Breadsticks are light, buttery, and oh so delicious! You can make them by hand or in a stand mixer. These easy breadsticks are ready to eat in less than 90 minutes.
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✅Ingredients
Breadstick Dough:
• 1 cup warm water, 100-110 degrees Fahrenheit
• 1 tablespoon instant dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon table salt
• 3 tablespoons olive oil
• 2 ½ cups all-purpose flour
For Topping:
• 2 tablespoons melted butter
• ¼ teaspoon table salt
• ¼ teaspoon garlic powder
• 1 tablespoon grated parmesan cheese (optional)
• 1 teaspoon Italian seasoning (optional)
✅Instructions
1️⃣ In the bowl of a stand mixer, combine warm water, yeast, sugar, salt, and olive oil.
2️⃣ Add in 2 cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining 1/2 cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft, but shouldn't stick to your hands. Add more or less flour until the dough reaches the desired consistency.
3️⃣ Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 30 minutes.
4️⃣ Lightly grease a baking sheet or line with parchment paper. Punch dough down and divide into 12 equal pieces. Roll each piece into a 9 to 10-inch long rope or snake. Place on the prepared baking sheet and let rise for 20 minutes while the oven preheats.
5️⃣ Preheat oven to 400 degrees F. Bake breadsticks for 16 to 18 minutes, until golden brown on top.
6️⃣ While the breadsticks are baking, whisk together the melted butter, salt, and garlic powder in a small bowl. Brush on top of breadsticks immediately after baking. Sprinkle with parmesan cheese or dried herbs as desired.
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Beginner Sourdough Bread Recipe | Easy Guide to Make the Best Sourdough at Home
You asked for an instructional sourdough bread recipe and how-to video and this is it! We've teamed up with Union Loafers, one of the best bakeries and pizzerias in the country, to bring you a step by step guide with recipe (link below) to bake the best sourdough bread home by hand without a lot of wild bread baking tools. Brian, former baker and chef at Union Loafers, shows you the full process from feeding your starter to mixing the dough to shaping and proofing. He'll then show you how to bake the loaf using either a dutch oven or a baking stone.
Pick up some sourdough starter and flour from Union Loafers (or your local grocery store if you're not in the St. Louis area) and let's get baking. As always feel to ask any questions you have along the way in the comments below.
LINK TO UNION LOAFERS STEP BY STEP GUIDE TO MAKING LIGHT AND MILD SOURDOUGH AT HOME:
We'd also like to say a big Thank You to our good friends at Union Loafers. There is no exaggeration when we say that they serve some of the best bread and pizzas in the world. If you have the means, please support them by placing a food, grocery, or merch order on their website
If you like this content and want to buy Brian a coffee:
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TO START A SOURDOUGH STARTER
Day 1
Combine 100g WHOLE WHEAT or WHOLE RYE FLOUR
100g WATER
LET STAND 24 HOURS
Day 2 and 3
In the AM Discard 150g of the previous days feeding and add
100g WHOLE WHEAT OR WHOLE RYE FLOUR
100g WATER
DAY 4-7
IN THE AM AND PM 12 hours apart discard 90% of previous feeding and add
50g WHOLE WHEAT OR WHOLE RYE FLOUR
50g WATER
By day 7 your starter should have predictable rise and fall over a 12 hour period. If it does not, continue to feed until sufficient activity is achieved. IT should at least double in size then collapse into a bubbly sour mess.
To do maintenance feeding, repeat the once daily 100g water and flour feeding.
If you'll be baking with the starter regularly, store it covered at room temp and continue repeating maintenance feeding daily (100 g water and 100g whole wheat or whole rye flour). If you're baking more intermittently, store covered in the fridge and feed the starter once per month to maintain it. To bake with the refrigerated starter, feed it at least two times just prior to use, 12 hours apart (aka feed your starter 24 hours before you want to bake with it and again in 12 hours).
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Sourdough Bread Start to Finish in Bread Machine
Basic Single Loaf Recipe:
2 c. flour (I prefer bread flour)
1 tsp. sea salt
3/4 c. filtered water
1/2 c. sourdough starter
Mix all ingredients in bread machine on 'dough' setting. Remove paddle from machine after mixing has ended. Allow to rise/sit for 6-12 hours. Select 'bake' setting and allow to bake. After allowing to cool a little, shake pan up and down to loosen loaf and remove from pan. Slice and enjoy! To store bread, place sliced side down on cutting board or store in plastic wrap. Best enjoyed within 3 days, then turn into bread pudding or croutons.
I purchase my flour from Azure Standard here: