Basic Bread:

• Yeast (Instant)1.10%
• All-Purpose Flour100.00%
• Table Salt1.86%
• Water74.72%

An easy bread that’s quick to prepare.
Mix all the ingredients and let ferment overnight to develop flavor.
Give it a couple of folds and then shape it. Proof 1-1½ hours.
Bake at 450F for 30-35 minutes covered and an additional 10-15 minutes uncovered for crust.
Works well in cast iron dutch oven.

Cinnamon Roll Dough:

• White Granulated Sugar (Fine)20.00%
• All-Purpose Flour100.00%
• Milk (Whole)60.00%
• Iodized Salt1.60%
• Yeast (Instant)1.50%
• Margarine17.20%

450g total flour fills a half bakers sheet.
This is a good dough for donuts, sticky breads. It’s sweet and fluffy.
Melt the butter with the milk in the microwave. Let cool enough so you don’t kill the yeast.

Mix dry ingredients in mixer bowl and add wet with dough hook running.
Let ferment/develop 3 hours.

Spread out and roll then cut and let rise/proof 1 hour.
Bake at 350F for ~35min.

Substitutes
Milk/Buttermilk/Almond Milk
Butter/Margarine/Shortening
Sugar/Splenda/other sweetener.
Works pretty well with most combinations, but I like using Almond milk.
I think they might come out fluffier.

Focaccia:

• Whole Wheat Flour25.00%
• Iodized Salt1.80%
• Yeast (Instant)2.00%
• All-Purpose Flour75.00%
• Water80.00%

500g total flour fills out ½ bakers sheet ( good for a thick crust pizza as well )
560g total flour for focaccia on ½ bakers sheet which is about 2 cups water and a splash of oil is good.

Let ferment a few hours. Kneading is best but a few folds works too.
And then proof for 1½ hours.
Bake at 450F 12-15 minutes.

I like to preheat the bakers sheet and place the silicone mat with the proofed dough.
I think it helps the bottom of the crust get toasty.

Poolish:

• All-Purpose Flour100.00%
• Water100.00%
• Yeast (Instant)0.10%

This is pre-ferment. It’s mixed with other doughs to help flavor and speed up development.

Pretzels:

• Yeast (Instant)0.55%
• All-Purpose Flour100.00%
• Iodized Salt1.95%
• Vegetable Oil5.02%
• Water59.96%
• Brown Sugar (Light)3.70%

About 420g total flour is good for a ½ bakers sheet.
These are great rolled into a snake shape and cut into pretzel tots.

Mix dry ingredients in mixer with dough hook. Add oil to dry ingredients then add the water.
Knead dough a few minutes on medium mixer with dough hook. Should be a little sticky.

Refrigerate overnight or couple of days.

Pull from fridge and shape. Dip in solution of 60 grams baking soda to 2 cups boiling water.
Sprinkle with rock salt.
Bake at 400F for 15 minutes.
Let cool a few minutes and enjoy. These are tasty!

Rustic Boule:

• All-Purpose Flour100.00%
• Water48.00%
• Kosher Salt3.50%
• Poolish96.00%

650g total flour for one good sized loaf.
Combine poolish and allow to ferment overnight.
A whole wheat poolish will help improve whole wheat doughs.

Add all additional ingredients and mix/knead until fully combined.
Stretch and fold the dough at 45 minute intervals.
When the dough retains its shape (usually after two or three intervals) form into boules and proof until doubled in size.

Bake 450F for about 20 minutes. Covered in cast iron dutch oven.

Sponge:

• White Granulated Sugar (Fine)22.22%
• Yeast (Instant)11.11%
• All-Purpose Flour100.00%
• Water185.45%

This is pre-ferment. It’s mixed with other doughs to help flavor and speed up development.

Speed up fermentation and yeast development by using warm water.
I do about 20 seconds in the microwave. Add flour/sugar mix then yeast.

Sweet Bread:

• Eggs20.00%
• Water23.30%
• Canola Oil14.00%
• Table Salt1.60%
• All-Purpose Flour100.00%
• Sponge54.00%
• White Granulated Sugar (Fine)22.00%

I usually use a bundt pan for this bread.
500g total flour fills a standard bundt pan.

This bread works best without too much handling.
Use paddle to do a quick mix of ingredients.
I like to coat the dough with a spray of canola oil.

First rise 3 hours.
Proof about 1½ hours in pan.

Spray your pan or the bread will stick.

350F for 45-50 minutes tented with foil helps prevent burning.

White Bread:

• Eggs8.70%
• White Granulated Sugar (Fine)7.90%
• Iodized Salt2.00%
• Buttermilk63.20%
• Yeast (Instant)1.20%
• Canola Oil10.50%
• All-Purpose Flour100.00%

350g total flour makes 4 buns.
This is a great dough for hamburger and hotdog buns or a loaf for sandwiches.

Mix all liquid ingredients then add to dry ingredients
Knead using dough hook for 8 minutes.
Dough should be a little bit tacky.

Cover and let rise 1½ - 2 hours until double size.
Shape into tight bouls about 3 oz for buns.

Preheat to 400F for rolls and buns (small) and bake for 15 minutes.
Or 30 minutes at 350F for a loaf.
Let cool. These are good the next day too. Super soft and chewy.