BREAD DOUGH SPATULA RECIPES
More about "bread dough spatula recipes"
HOMEMADE PITA BREAD RECIPE - NYT COOKING
Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.
Provided by David Tanis
Total Time 2 hours
Yield 8 six-inch diameter breads
Number Of Ingredients 6
Steps:
- Make sponge: Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together. Put bowl in a warm (not hot) place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
- Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon or a pair of chopsticks, stir until mixture forms a shaggy mass. Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough.
- Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Try not to add too much reserved flour; the dough should be soft and a bit moist. (At this point, dough may refrigerated in a large zippered plastic bag for several hours or overnight. Bring dough back to room temperature, knead into a ball and proceed with recipe.)
- Clean the mixing bowl and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm (not hot) place. Leave until dough has doubled in size, about 1 hour.
- Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet, large cast-iron pan or ceramic baking tile. Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball. Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
- Remove 1 ball (keeping others covered) and press into a flat diskc with rolling pin. Roll to a 6-inch circle, then to an 8-inch diameter, about 1/8 inch thick, dusting with flour if necessary. (The dough will shrink a bit while baking.)
- Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Turn over with tongs or spatula and bake 1 minute more. The pita should be pale, with only a few brown speckles. Transfer warm pita to a napkin-lined basket and cover so bread stays soft. Repeat with the rest of the dough balls.
Nutrition Facts : @context http//schema.org, Calories 189, UnsaturatedFatContent 3 grams, CarbohydrateContent 33 grams, FatContent 4 grams, FiberContent 2 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 110 milligrams, SugarContent 0 grams
BREAD - LAUGHING SPATULA
French Bread Pizza. By Kathi & Rachel. French Bread Pizza is an easy and delicious dinner option that the family loves, but it also doubles as a quick snack for a football party, or get together! It comes together in about 2 minutes and bakes up in 10.
From laughingspatula.com
From laughingspatula.com
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HOMEMADE WHITE BREAD - STRIPED SPATULA
Mar 27, 2020 · Pinch the bottom and side seams to seal. Place the dough, bottom seam side down, in the prepared pan. Loosely cover the pan with a piece of plastic wrap sprayed with cooking spray and let the dough rise for another 1-2 hours, until it is 1 to 1-1/4 inches higher than the top of the loaf pan.
From stripedspatula.com
From stripedspatula.com
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BREAD - PAGE 2 OF 4 - LAUGHING SPATULA
The best and easiest pizza dough! You can make restaurant quality pizza dough at home with just a few ingredients! This recipe makes enough for two 12? pizza’s. Friday night pizza to the rescue! With just a few ingredients, flour, sugar, water and yeast you can make the most amazing pizza crust. Simple… Read More
From laughingspatula.com
From laughingspatula.com
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BREADSTICK RECIPE - LAUGHING SPATULA
From laughingspatula.com
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FOCACCIA BREAD RECIPE - LAUGHING SPATULA
Aug 26, 2020 · Spray hands with nonstick spray (or olive oil) and remove the dough from the mixer, shaping dough into a ball. Place in a greased (with nonstick spray or olive oil) bowl and cover with damp towel. Let rise in a warm environment (a laundry room with the dryer on works great, or a sun facing window) for 45-60 minutes.
From laughingspatula.com
From laughingspatula.com
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BAKING - WHAT IS A 'DOUGH SPATULA'? - SEASONED ADVICE
[To bake this bread] you will need the following kitchen tools: a digital scale for metric measures, a small scoop for flour, a thermometer, a wide bowl for mixing, a rubber spatula, a dough spatula, and a bench knife
From cooking.stackexchange.com
From cooking.stackexchange.com
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BREAD MAKING 101: GOLDEN RATIO OF BASIC BREAD RECIPE ...
Jan 15, 2018 · mixing bowls, spatula, and whisk; cooking brush or cooking spray; tea towel, or plastic wrap, or bowl lid; loaf pan and cooling rack; oven and oven mittens; prepare the bread pan: grease the loaf pan with oil or butter, or have it lined with parchment paper. weighting ingredients; mixing and kneading. mix flour and salt; have a bowl, mix water and yeast
From nadialo.com
From nadialo.com
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HOMEMADE WHITE BREAD - STRIPED SPATULA
Mar 27, 2020 · Pinch the bottom and side seams to seal. Place the dough, bottom seam side down, in the prepared pan. Loosely cover the pan with a piece of plastic wrap sprayed with cooking spray and let the dough rise for another 1-2 hours, until it is 1 to 1-1/4 inches higher than the top of the loaf pan.
From stripedspatula.com
From stripedspatula.com
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BAKED BREAD DOUGH RECIPE | FONTANA FORNI
The satisfying process of shaping the dough is now beginning. Once doubled in size, transfer the dough on a clean, flour dusted work surface. Before dividing, lightly dust the top part of the dough facing you with some flour. With the help of the dough spatula or dough scraper, cut the dough into two equal pieces.
From fontanaforniusa.com
From fontanaforniusa.com
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BREAD RECIPES USING BREAD FLOUR
Steps: In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square.
From tfrecipes.com
From tfrecipes.com
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SWEET BREAD DOUGH - HANIELA'S | RECIPES, COOKIE & CAKE ...
May 06, 2019 · With a spatula stir until well until sticky dough is formed. Knead with a hook attachment until dough is smooth, about 5 to 10 minutes. If the dough appears too dry, add 1tbsp warm water or milk
From hanielas.com
From hanielas.com
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OATMEAL BREAD | KING ARTHUR BAKING
Transfer the dough to a lightly greased bowl and cover it with plastic wrap or a reusable cover. Let the dough rise for 1 hour. Uncover the bowl and, using a bowl scraper or spatula, run the scraper or spatula down the inside far wall of the bowl. Bring the dough up from the bottom of the bowl, and fold it over on top of itself.
From kingarthurbaking.com
From kingarthurbaking.com
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HOW TO MAKE BREAD DOUGH WITH A MIXER (RECIPE INCLUDED)
1. Mix the salt, sugar, milk and butter in a saucepan. 2. Heat over a low heat on a stove-top while stirring until all the butter has melted and the sugar and salt dissolve. 3. Cool it until it becomes slightly warmer than body temperature. 4. Snap out the mixing bowl and wash it with hot water to warm it up. 5.
From kitchenmakerhq.com
From kitchenmakerhq.com
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BAGUETTE BAKING BOX: MAKE PERFECT FRENCH BREAD AT HOME
Just like a classic French baguette, our recipe uses only four ingredients: flour, salt, water and yeast. Unlike the classic French baguette, our recipe requires no kneading! We use a variation of the no-knead bread recipe developed by Jim Lahey and popularized by Mark Bittman, adding extra water to the dough and letting the dough rise for 8-10 hours.
From baguettebakingbox.com
From baguettebakingbox.com
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BREAD MAKING 101: GOLDEN RATIO OF BASIC BREAD RECIPE ...
Jan 15, 2018 · It’s a golden ratio within the weight of flour, water, salt, and yeast. These 4 ingredients are all we need. Total ingredients % is 100% + 60% + 2% + 1% = 163%. It’s also optional to add butter and sugar. Total ingredients % is increased, 163% + 6% + 3% = 172%. Or more creative, with other solid and powder ingredients, bread recipe becomes ...
From nadialo.com
From nadialo.com
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ITALIAN HERB BREAD RECIPES
Line a baking sheet with parchment paper. 2. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add baking powder and continue to beat until stiff peaks form. 3. Whisk egg yolks, cream cheese, Italian herbs, and salt in a separate bowl until well blended. 4.
From share-recipes.net
From share-recipes.net
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ARTISAN BREAD RECIPE - CAFE DELITES
Dec 27, 2020 · Preheat oven to 450°F (230°C) 30 minutes before baking. Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds).
From cafedelites.com
From cafedelites.com
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HOMEMADE ARTISAN BREAD RECIPE + VIDEO - SALLY'S BAKING ...
Jan 01, 2020 · Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C).
From sallysbakingaddiction.com
From sallysbakingaddiction.com
A KERNZA SOURDOUGH BREAD RECIPE THAT’S FLAVORFUL AND MORE ...
Dec 23, 2021 · Step 3. Add 680 grams of the water, the bread flour and Kernza flour on top of the levain in the large bowl. Using a wooden spoon or flexible spatula, mix well to fully hydrate the flour. You ...
From washingtonpost.com
From washingtonpost.com
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BREADMAKING 101: HOW TO MIX AND KNEAD BREAD DOUGH LIKE A PRO
Oct 29, 2019 · Using a dough spatula, transfer your dough into a lightly oiled bowl large enough to let the dough at least double in volume. The oil will keep our dough from sticking to the bowl, and allow it to rise unhindered. Be sure to cut the dough out of the bowl in pieces, or scrape the whole mass out at once.
From seriouseats.com
From seriouseats.com
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