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Does He Bake Dough

@doeshebakedough

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BAKING BREAD.
Giving you simple recipes.
While pushing for SWIRLD DOMINATION 🌍
Carbs are not a crime.
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PETER BREAD… Jk just kidding I’m not a weirdo! These are the fluffiest, easiest, quickest pita bread in the land! PITA BREAD RECIPE 1kg bread flour 600g water 20g of instant yeast 40g of sugar 20g salt 1. Lob everything in and mix/knead until a smooth dough 2. Ball it up, cover and Leave for 1 hour 3. Knock the air back and split into 120g balls 4. Ball up and rest under a tea towel for 15 minutes 5. Roll out until about .5cm thick 6. Place on a tea towel and leave for 30 minutes 7. Place in a hot pan/pizza oven/on a baking tray in the oven 8. Watch then turning every minute (watch it doesn’t catch) 9. Wait till they puff up 10. Take out. Devour. Don’t let the steam that is literally hotter then hell melt any part of you or your family. . . . . . #pita #pitabread #baking #baked #recipe #fresh #freshlybaked #bread #baking #fromscratch #sandwich #sandwiches #recipes #asmr #asmrcommunity #asmrfood by @doeshebakedough
SOURDOUGH WHITE SLICED LOAF You won’t want to miss this. The perfect sandwich bread. If you want that great sourdough taste and texture… without the huge crusts that can tear your mouth to pieces when you just want to nibble a basic bitch sandwich…. This is for you. Recipe developed for my 3 year old dictator of a son that wanted ‘daddies bread’ (sourdough) but ‘looking like a sandwich’ It’s a niche brief. But the results are 🔥🔥 Recipe dropping in the next post soon ✌️ That’s ’HOW. TO. BREAD’ #bread #baking #homebaking #sourdough #sandwich by @doeshebakedough
SWEDISH CARDAMOM BUNS. 🇸🇪 HOW TO BREAD | SEASON 3, EPISODE 1 Soft, buttery, beautifully twisted Swedish Cardamom Buns (Kardemummabullar). 10 recipes. 10 guides. All FREE. Let’s get baking. 🥖 DOUGH * 500g strong white bread flour * 250g whole milk * 75g caster sugar * 75g unsalted butter * 1 large egg * 4g instant dried yeast * 8g salt * 4g freshly ground cardamom 🧈 FILLING * 100g softened butter * 90g light brown sugar * 10g plain flour * 5g freshly ground cardamom * Pinch of salt ✨ FINISH * 50g sugar + 50g water * 2g ground cardamom * Sugar for sprinkling * 1 egg for egg wash DAY 1: DOUGH 1. Mix everything except the butter and salt. Knead until gluten develops. 2. Add salt, then gradually work in the butter. Knead until smooth and elastic. 3. Rest covered for 45–60 mins, then refrigerate overnight. DAY 2: SHAPE & BAKE 4. Mix your filling into a smooth paste. 5. Roll cold dough to 50 × 40cm. Spread filling evenly. 6. Fold in half, then roll to roughly 50 × 20cm. 7. Cut into 12 strips, twist and knot. Place on lined trays. 8. Proof at 24–26°C for 2–3 hours (or longer) until beautifully puffy. 9. Egg wash. Bake at 175°C fan for 14–18 mins until golden. 10. Dissolve sugar, water and cardamom over heat. Brush onto warm buns and sprinkle with sugar. TOP TIPS: Freshly ground cardamom is worth it. Cold dough makes shaping easier. And always proof the dough, not the clock. EPISODE 1. OVER AND OUT ✌️ Save the recipe, follow for the next bake and let’s level up your bread game. 🍞 #HowToBread #CardamomBuns #Kardemummabullar #bake #BreadRecipe by @doeshebakedough
HOW TO BREAD. SEASON 3. EPISODE 1. 🇸🇪 WE. ARE. BACK! And we’re kicking things off with a BANGER! Swedish Cardamom Buns. Soft, buttery, packed with cardamom and twisted into these beautiful little knots. But this series isn’t just about following recipes. Along the way, we’re learning the techniques, tricks and skills that’ll take your baking to the next level. From working with dough to shaping, proofing and getting that perfect bake. First up? Mastering the knot. 🪢 The full recipe and step-by-step guide drops THIS WEEK. Follow along, get your flour ready and let’s make some good bread. #HowToBread #CardamomBuns #BreadMaking #HomeBaking #baking by @doeshebakedough
HOW TO BREAD. SEASON THREE. We’re back BABY! (A new born baby is actually why we are delayed on this season… so don’t hate on me!) 10 recipes. 10 step-by-step guides. Don’t say I don’t treat you! Baked goods that looks good. Tastes better. And, most importantly, you can actually make at home. Season Three dropping soon. Follow along for the whole thing. And if you’re new here… you’ve got some homework. Seasons 1 & 2 are waiting. LET’S BREAD. 🍞 #bread #baking #homebaking #instabake #bake by @doeshebakedough
Shaping sourdough. Top tips below 👇 This is how I shape my sourdough loaves. This loaf was rammed full of chunks of cheddar and diced up jalepenos that had been hiding at the back of the fridge. TIPS: 1. Rice flour is your friend. Stops the dough sticking to the surface. But only use it on the outside. If you get it in the centre of the dough it won’t bind together. 2. Speed and confidence is 🔑. The longer you hold/touch the dough the more it will stick to you. So think about your next move. Then act! 3. Think ahead - have everything ready. Think about the process. Then do it. 4. Tension & structure - this process should build structure for your dough and build tension on the outer skin. So in the fridge it settles in. And is ready to be scored to give you that banging oven spring. 5. It’s just a good process! #bread #sourdough #sourdoughbread #sourdoughbaking #artisanbread by @doeshebakedough
ADDING STUFF TO YOUR SOURDOUGH? Don’t just chuck it in the mixer. This is lamination, and it’s one of my favourite ways to add inclusions without absolutely battering the structure you’ve spent hours building. After your dough has developed some strength, gently stretch it out into a large, thin sheet. Don’t force it. If it’s fighting you, give it a rest. Scatter over your inclusions. Here I’m using mature cheddar + jalapeños. Then fold the dough back over itself, trapping everything between the layers, before gently bringing it back together. You get much better distribution through the loaf, while keeping that lovely gluten structure intact. Then carry on with your folds, bulk fermentation, shape and proof as normal. And yes, cheddar leaking out and going crispy against the Dutch oven is the aim. Cheddar & jalapeño sourdough. Save this for the next time you want to pimp your loaf. #sourdough #sourdoughbread #breadmaking #bread #homebaking by @doeshebakedough
Top tip to perfect your cinnamon roll… As we are heading head on into ‘cost season’. It’s time to dust off the cinnamon rolls and get chunky again! Slice your rolls individually, then roll them up. Yes it takes a bit more time. But you get a far more consistent and clean roll… rather than distorting them as you try to slice through. TRUST THE PROCESS #cinnamonrolls #cosyseason #baking #homebaking #bake by @doeshebakedough
HOW TO BREAD. BLUEBERRY BABKA WITH A LEMON DRIZZLE. Yes the drizzle might look suss. But trust me when I say it is elite. The sharp, zesty but sweet drizzle cuts right through the right brioche dough! And blueberry and lemon. I don’t need to go there. Recipe dropping soon! Follow along so you don’t miss it 🫡 #lemondrizzle #babka #homebaking #instabake #baking by @doeshebakedough
GIANT CINNAMON ROLL 🎂 Because 12 cinnamon rolls are good. But one absolutely massive bastard is better. DOUGH 500g strong white bread flour 7g dried yeast 60g caster sugar 8g salt 2 eggs 200g whole milk 100g unsalted butter, softened FILLING 180g unsalted butter, softened 220g dark brown sugar 25g cinnamon Pinch of salt CREAM CHEESE TOPPING 150g cream cheese 75g unsalted butter 180g icing sugar 1 tsp vanilla Pinch of salt Splash of milk/cream METHOD 1. Mix flour, yeast, sugar, salt, eggs + milk. Knead 7-8 mins. 2. Slowly mix in the butter until smooth, glossy + stretchy (you can knead it in but good luck) 3. Cover and prove until doubled. 4. Roll into a large rectangle. 5. Mix the filling and spread it generously across the dough. 6. Cut lengthways into long strips. 7. Roll the first strip into a cinnamon roll, then wrap each remaining strip around it to build one GIANT roll. 8. Place in a greased cake tin, cover + prove until big, soft and puffy. 9. Bake at 175°C fan for 30–40 mins until deeply golden and cooked through. 10. Beat the topping together and absolutely smother it while the roll is still slightly warm. Enjoy #cinnamonrolls #cinnamonbuns #cinnamonswirl #baking #homebaking by @doeshebakedough
🍕 HOW TO BREAD - THE PERFECT PIZZA DOUGH Stop searching for pizza dough recipes. This is the one. 65% hydration, 48-hour fermentation, only 4 ingredients. Crispy underneath, BIG Puffy crust and enough structure that you can actually stretch the bloody thing without destroying it. Save this one. 🍕 RECIPE for 6 × 250g PIZZAS • 882g Tipo 00 flour • 576g water • 27g fine sea salt • 1.5g instant dried yeast That’s it. 1️⃣ MIX Mix the yeast into the water. Add the flour and knead for 5 minutes until everything has come together. Cover and rest for 10 minutes. 2️⃣ SALT Add the salt and knead for another 5 minutes. Rest for 10 minutes. Give it a stretch. You want a smooth, elastic dough that can pass the windowpane test without tearing. 3️⃣ BULK Ball the whole thing up, cover and leave at room temperature for around 3–4 hours. You want visible fermentation and some rise, don’t wait for it to completely double. 4️⃣ BALL Divide into 6 × 250g balls. Get some tension into them, cover and leave at room temperature for another 1-2 hours. 5️⃣ COLD PROOF Into the fridge for 24–48 hours. This is where you get the flavour, extensibility and that properly good crust. 6️⃣ WAKE THEM UP Take the dough balls out 2–3 hours before cooking. Keep them covered and let them come back to room temperature. They should be relaxed, airy and easy to stretch. 7️⃣ STRETCH Semolina flour on the bench. Drop your dough out and gently press from the centre towards the edge. Leave the rim alone (🌚) Stretch to size with your hands. (Put down the rolling pin Barry). Top it. Cook it as hot as you can. Eat it immediately. That’s How To Bread. 🍕 #howtobread #pizzadough #pizzarecipe #homemadepizza #pizzanapoletana by @doeshebakedough
You only need one pizza dough recipe. This is it. Crispy underneath. Light, chewy crust. Big bubbles. Proper flavour. Simple enough to make at home. Good enough that you’ll stop fucking around with other recipes. HOW TO BREAD: The Perfect Pizza. 🍕 Full recipe + process dropping soon. Follow + save. You’re going to want this one. #howtobread #pizzarecipe #pizzadough #homemadepizza #pizzaathome pizzamaking by @doeshebakedough

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