Видео

Okay, just checked in today and SO glad to see you post! Your videos are the best! I've never tried Cheesecake Factory bread before but this just looks so heavenly! Awesome work! God bless and have an amazing week!

The two flours had different hydration levels. The King Arthur was under hydrated on the first batch.

How can you make it sweeter without hurting the dough?

looks like an awesome recipe! is it possible to do this same recipe without the dutch oven?

No yeast?

I use both Caputo and King Authors (Lancelot, Specialty, and Galahad) and live in a desert climate. Just my experience, I have noticed that KA will always perform better to High Hydration sourdoughs. It is just easier for me to work KA in high hydration starters for sourdoughs.

Thank you, I'm going to try that artisan recipe.

Yummy😋

What is the proper way to clean a nut milk bag?

What temperature did you set the breville to bake ?

Aluminum foil all the way

So you guys just ate, walked, and then walked to go eat? Was there nothing else to do?

Saw the short now checked out the full recipe...

Ingredients and steps❓️😅

This looks absolutely amazing I can't wait to try it! I'm curious what the taste or texture difference would be without the malted barley? Have you tried it without it? Thank you so much!

My dough was really sticky. Any suggestions?

Thin Focaccia Recipe: Poolish: 100g Bread Flour 100g Water (room temp) Pinch Active Dry Yeast Dough 300g Bread Flour 100g Wheat Flour 300g Water (room temp) 2 tsp Active Dry Yeast ½ tsp Malted Barley Flour (optional) 10g (1 Tbs) Honey 1 ½ tsp (7g) Salt Mix the Poolish ingredients together and let it rest for 13-14 hours. For the dough, mix flour and water. Cover and let it rest for 30 mins. Add all the ingredients into the dough (along with the poolish) and mix until you no longer see dry ingredients. Cover and let it rest for 10 mins. Pull and stretch the dough over, then rotate the bowl and repeat until the dough becomes taut. Cover and let it rest for 30 mins. Repeat the process and let it rest for 30 mins. Repeat for the 3rd time and let it rest for 1 hour. Place parchment paper on a baking sheet (I'm using a full size sheet pan 20 x 14 inches). Sprinkle semolina flour on the parchment paper and place the dough on it. Drizzle Olive Oil over the dough and dimple the dough. Cover and let it rest for 30 mins. Dimple the dough again. Cover and let it rest for 1- 1.5 hours. Preheat your oven to 500°F. Place a pan full of hot water to create steam in the oven. Bake for 12- 15 mins or until golden brown.

Caputo is expensive!

I just got one and i put the leftover grounds into a French press to get the rest.

Great video - thanks 👍🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿

Hi. I have tried this twice using the Caputo flour which always works amazing for pizza. But both times now I have done the shaping after the 12 hour pre-ferment but both times hasnt risen. Am I doing something wrong? Mine is turning out a lot like the KA bread.

Tacoma is so dangerous nobody goes there.

caputo is wheat

I bought one on sale. I really like it.

cold brew is not synonmous with ice coffee. you can make hot cofee with cold brew.

Caputo is the best. The pizzas are amazing!

Brilliant . Thank you

Haiiwa roll is made with orange juice, but the recipe has no orange .

Those look so good!

I’m so glad I found your channel! Can you please try making Iraqi Samoon bread and post a video if it turns out well or not? I’m trying to make it for my wife because she’s a celiac and it would make her year if there’s a good recipe for the GF Samoon.

HILLTOP.. I MISS LIVING IN TACOMA. THE 90S WAS GREAT

There is no pinapple so how is this Hawaian ???

Louis Beltcher following in her dads footsteps

From what I remember, to make them kings Hawaiian, you just add Pineapple juice to the dough.

30g egg? Is that one egg?

i recommend adding some pineapple juice

They look delicious. Thank you. I'll give it a try.

Error in the video. I meant 1-1.5 hours of rest after mixing in the standmixer. Not 30mins. Sorry!

Hawaiian Rolls: 450g Bread or All Purpose Flour 300g Water (room temp) 50g Potato Flour 3 tsp (10g) Instant Yeast 2 tsp (10g) Salt ½ tsp Malted Barley Flour (optional) 50g Sugar 30g Egg (Cold or room temp) 2 Tbs (28g) Room temp or Melted/Cooled Butter Mix flour and water together. Cover and rest for 30 mins. Add the rest of the ingredients and mix on low for 2-3 mins. Increase the speed to medium and mix for 10 mins. Cover and rest for 1-1 ½ hours. Divide the dough into 12 pieces and Shape them into balls. Place them in a buttered/greased 9x12 inch pan. Cover and rest for 1 - 1 ½ hours. Brush the rolls with the Egg wash. Preheat the oven to 400°F and add a pan full of hot water. Lower to 350°F. Bake for 25-30mins.

Looks good! Make sure that you proof the dough right and bake at the right temperature

Thank you. That was really helpful. 🙂

Thanks! This is exactly what i was looking for!(:

Excellent video. Michelle has inspired me to visit L&B Spumoni Garden pizza place during my recent vacation to New York. I was shocked at how good it was. It’s very different from other New York square pizzas. The texture was smooth, moist and silky and light. Kind of like a milk bread in some ways. It also had some crisp to it too but not that much but well balanced. I can see why it has a “cult like” following. Locals in Brooklyn seem to love it. It’s in a class of its own

I have a question im not familiar baking with gluten free , but I been seen videos and a lot of them talked about needling the dough fast because gluten can grow again. I try to research it but I didn't have much luck

Thank You!! Love this book and pizza!! Have a nice day!!

Shokupan Japanese Milk Bread Recipe Yudane (flour paste): 50g Bread Flour 75g Boiling Water Let it cool Dough: 300g Bread Flour 35g Sugar 2 ¼ tsp (1 packet) Instant Dry Yeast 1 tsp Malted Barley Flour 2 tsp Milk Powder 1 tsp Salt 165g Water (cold) 2 Tbs Butter (cold) Yudane (flour paste) Mix the ingredients on low for 3-5 mins Mix on medium for 20-25 mins Cover and let it rest for 1-1 ½ hours Shape the dough into a ball Cover and let it rest for 15 mins Stretch the dough out into a rectangle Roll it like a jelly roll Pinch the seams into the dough Pinch the ends into the dough Place in a buttered 9x4 inch pullman loaf pan Cover and let it rest for 1-1 ½ hours Bake at 375°F for 40-45 mins

thank you Michelle 🙏

Wait, you are using KA GF pizza flour. KA has a GF bread flour for bread making that is similar to Caputo. This is not a one to one comparison.

So great to see you today! These look so good - definitely has to taste amazing! Hope your summer's been great so far; there's been some heat warnings here in Southern Ontario (and a LOT of rain, much more than last year). Have an amazing week and take care! Also, keep going! Just a hundred more until 2k subscribers!

Great looking bread! Also what’s this music you used?? I wanna listen to it!