One Dough Three Breads (Pizza, Focaccia, Loaf) -One Dough to Rule them All
Description: My focaccia video: https://youtu.be/SsbBtXGXJns
One Dough Three Breads (Pizza, Focaccia, Loaf) Make Bread at Home -One Dough to Rule them All. There are thousands of recipes for dough to make bread, pizza, rolls, focaccia, and a myriad of other breads on the internet and in cookbooks. How to know which one is right for you? We love focaccia, and pizza, and bread either for as a side for dinner or for sandwiches. So, we set out to find a single recipe for a simple dough that can make all those things, that we can put together quickly, and can store to use over time. Simple idea, right?
Most bread isn't differentiated by the ingredients, after all, bread is, at it's simplest, flour, water, yeast and salt. We add a bit of oil to this one. The oil makes the breads a little softer, but also adds to longevity. Fresh bread has a much shorter shelf life than the commercial stuff. You can expect a few days rather than weeks from homemade bread. Don't let that stop you! We simply freeze whatever bread isn't used. To thaw? Just leave it on the counter for an hour or two. Don't microwave it, it'll just get gummy and dry. We find the freezing and thawing method keeps our bread about the same as the day it was made. Sure, you can toast it a little too!
Today, no one has time to bake, so this recipe keeps it very convenient. What we do is make up a 5-6X batch and portion it out and put it in containers in the fridge. We can then start using them as soon as the next day. They keep well for about 2 weeks. The flavor improves over time too!
To use it immediately, you need to let the dough rise for about an hour. The refrigerator versions need a little time to come to temp, but they rose in the fridge so you don't have to proof them.
So, if you enjoy pizza, bread and focaccia as much as we do, this is the recipe for you. About 30 minutes of "work" every two weeks can make you bread, pizza and focaccia every day!
Here's the recipe that we use for one "serving" for two of us. Feel free to scale it up as needed.
Join us at The Chef's Table (our members only group): https://chefstable.theplantbasedbistro.com
Flour: 1.5 cups or 200 grams
Water (warm): 2/3 cup or 160 grams
Olive Oil (extra virgin is nice here): 2.5 teaspoons or 10 grams
Salt (I prefer non-iodized): 1/2 teaspoon or 6 grams
Yeast (we use Fleischmann's): 1/2 teaspoon or 4 grams
Yeast Mode t-shirt: https://amzn.to/37hc4VV
10 inch Carbon Steel Skillet: https://amzn.to/2WlWgNL
12 Inch Cast Iron Skillet https://amzn.to/2VAnvmU
Scale: https://amzn.to/2XLppCx
Food Storage Tubs with Lids: https://amzn.to/30vGgvf
Dough Scrapers: https://amzn.to/2AjL4ZF
King Arthur AP Flour: https://amzn.to/2NNzMA9
Fleischmann's Yeast: https://amzn.to/2VH2yXD
* We are Amazon Affiliates and as such receive a small commission at no extra cost to you if you use our links to make a purchase. Thank you for your support!
_____________________
Check out our website for announcements, merch, and recipes:
https://theplantbasedbistro.com Close description
One Dough Three Breads (Pizza, Focaccia, Loaf) Make Bread at Home -One Dough to Rule them All. There are thousands of recipes for dough to make bread, pizza, rolls, focaccia, and a myriad of other breads on the internet and in cookbooks. How to know which one is right for you? We love focaccia, and pizza, and bread either for as a side for dinner or for sandwiches. So, we set out to find a single recipe for a simple dough that can make all those things, that we can put together quickly, and can store to use over time. Simple idea, right?
Most bread isn't differentiated by the ingredients, after all, bread is, at it's simplest, flour, water, yeast and salt. We add a bit of oil to this one. The oil makes the breads a little softer, but also adds to longevity. Fresh bread has a much shorter shelf life than the commercial stuff. You can expect a few days rather than weeks from homemade bread. Don't let that stop you! We simply freeze whatever bread isn't used. To thaw? Just leave it on the counter for an hour or two. Don't microwave it, it'll just get gummy and dry. We find the freezing and thawing method keeps our bread about the same as the day it was made. Sure, you can toast it a little too!
Today, no one has time to bake, so this recipe keeps it very convenient. What we do is make up a 5-6X batch and portion it out and put it in containers in the fridge. We can then start using them as soon as the next day. They keep well for about 2 weeks. The flavor improves over time too!
To use it immediately, you need to let the dough rise for about an hour. The refrigerator versions need a little time to come to temp, but they rose in the fridge so you don't have to proof them.
So, if you enjoy pizza, bread and focaccia as much as we do, this is the recipe for you. About 30 minutes of "work" every two weeks can make you bread, pizza and focaccia every day!
Here's the recipe that we use for one "serving" for two of us. Feel free to scale it up as needed.
Join us at The Chef's Table (our members only group): https://chefstable.theplantbasedbistro.com
Flour: 1.5 cups or 200 grams
Water (warm): 2/3 cup or 160 grams
Olive Oil (extra virgin is nice here): 2.5 teaspoons or 10 grams
Salt (I prefer non-iodized): 1/2 teaspoon or 6 grams
Yeast (we use Fleischmann's): 1/2 teaspoon or 4 grams
Yeast Mode t-shirt: https://amzn.to/37hc4VV
10 inch Carbon Steel Skillet: https://amzn.to/2WlWgNL
12 Inch Cast Iron Skillet https://amzn.to/2VAnvmU
Scale: https://amzn.to/2XLppCx
Food Storage Tubs with Lids: https://amzn.to/30vGgvf
Dough Scrapers: https://amzn.to/2AjL4ZF
King Arthur AP Flour: https://amzn.to/2NNzMA9
Fleischmann's Yeast: https://amzn.to/2VH2yXD
* We are Amazon Affiliates and as such receive a small commission at no extra cost to you if you use our links to make a purchase. Thank you for your support!
_____________________
Check out our website for announcements, merch, and recipes:
https://theplantbasedbistro.com Close description