hey everybody its Brian with retired at 40 I hope everyone's staying safe and
healthy and these in this crisis and I'm hoping that the video today can kind of
brighten your spirits a little bit we're gonna make some bread and some pizza
dough today and it's a good time it's a good a time as any to be doing some
baking right now because you should have lots of free time or you're at least
holed up in your house and when you take a bite out of this bread when it first
comes out of the oven it'll definitely lift your spirits so we're gonna do the
pizza dough first and this pizza dough actually will make two pizzas so the
first thing you need is a cup and 2/3 of water so this this recipe actually says
if you are going to use this right away then just do one tip one teaspoon of
yeast if you're gonna let it rise then do two teaspoons so I'm actually just
gonna go right in the middle and I'm gonna do a teaspoon and a half and we're
just gonna take that and we're gonna mix up the yeast in the water until it's
basically dissolved so a good way to tell if your yeast is dead or alive if
it's alive and doing what it's supposed to be doing you're gonna see a little a
few little air bubbles here and there and if you don't see any of that then
your yeast may not be alive and we're just gonna keep mixing this until it's
all kind of dissolved and you just have kind of a cloudy looking water okay so
once this is nice and mixed in we're gonna do a quarter of a cup of olive oil
and we're gonna give that a mix in there next we're gonna do two teaspoons of
salt okay and then the last thing we're gonna do five cups of flour and I would
recommend wheat flour we use wheat flour and we love it for pizza otherwise an
unbleached white flour because I'm pretty sure the body doesn't require
bleach last time I checked okay so that's it for so I'm gonna put it in the
machine because it will actually rise it for me if you're not using a machine
you're gonna want to put this in sir or you can mix it by hand until you
get that smooth consistency that you're looking for this will take an hour and a
half so after you've kneaded your dough for
about five to seven minutes you're going to want to divide it into about eight
different sections and you're gonna want to let those eight balls rise
individually until they're about doubled in size so before I start making the
homemade bread take a minute to subscribe click the bell to get
notifications and new videos that come out give me a thumbs up for the YouTube
algorithm it helps get this video out to people who enjoy this type of video
don't forget to join that Facebook group where we're growing very quickly and
it's it's great there's so many knowledgeable people on there they're
sharing recipes they're sharing their tips I think it's been really helpful
for the members who have joined so far so I'll put a link down below in the
description otherwise you can search it it's Facebook groups slash retired at 40
live life simple so for our bread we're going to use the same exact ingredients
with the exception of a little bit of sugar we're gonna need two and a quarter
cups of warm water make sure that it's warm you don't want it hot though and
then you want to and a quarter teaspoons of yeast and then we're just gonna put
just a pinch of sugar in there and we're gonna dissolve it just like we did with
the pizza dough we're just gonna keep mixing it until it's basically just a
cloudy water so once this is bubbled and foamy we're gonna do a quarter of a cup
of sugar we're gonna do one tablespoon of salt and we're gonna do two
tablespoons of oil we'll give this a little mix before we add our four cups
of flour so the four cups of flour is actually just part of what our total
flour is going to be because we're gonna add it in
just so we can get that right consistency which is one nice thing
about doing it in the stand mixer or mixing it by hand as opposed to the
machine because when it's in the machine you can't really see or get to to adding
extra ingredients now we're just gonna mix this up until it's smooth so after
it's smooth we're gonna add flour in half a cup at a time
until we get that right consistency where it's starting to stick to the
sides so you're probably going to end up with about five and a half to six and a
half cups of flour total okay so this is five and a half and we should start
seeing some some different results here
should really start clumping together so let's mix cut the flour and you can
see it's really starting to close together now it's pulling off a little
step off the side so we're getting real close I think
we're letting that mix I'm just gonna oil a pan real quick all right it's
looking real real good you can see how it's it's rebounding just a bit but you
don't want it to too much so I think this is good to go we're gonna put this
make this into a ball and we're gonna put it into the oil pan and then we're
gonna flip it so everything gets covered in oil you want the whole thing to be
covered and then I'm just gonna cover this up and we're gonna let it rise for
about an hour and check on it all right so our times up on our pizza dough and
you can see that it's risen quite a bit we're gonna pull this out and get it
weighed and then get it ready to freeze-dry this is not my finest dough
that I've made for pizza but it looks like it weighs 2 pounds 10 ounces so
after we freeze-dry it we'll figure out how much moisture came out of it and
then we can add that exact amount back in to get our same consistency all right
so that's better I just threw it back in the mixer and just add a little bit more
flour and that looks a whole lot better now this will actually make two pizza
crusts so I'm gonna cut it in half and put it on our freeze dryer trays and
then I think in order for it to fit in the freeze dryer we're probably gonna
have to lay it kind of flat so that'll get you two pies and the meantime I'm
going to check on our bread but the bread has about 13 minutes left to rise
and you can see that it's already coming up above the pan so it's doing this job
it looks really good our bread is done and rising up for an hour we're gonna do
the same thing that we did with the pizza dough we're gonna cut it in half
we're gonna roll it kind of like what you used to do when you're a kid with
clay and we're gonna put them in two separate pans and we're gonna let them
rise for another hour so the bread is all done it's risen for two hours total
it's looking really good this recipe also will make two loaves of bread and
now we're gonna weigh it so we know how much water to put back in so it looks
like this one is 1 pound 10 ounces and the second one should ideally be
right around the same it's 1 pound 12 ounces a little bit heavier obviously
you're gonna have a little bit of a difference in between I have a feeling
this is gonna expand a little bit in the freeze dryer and if it does it's gonna
make a big mess so I want to just at least this first time just to see what's
gonna happen I want to make sure that it's not gonna expand a bunch
good morning our pizza dough and our bread dough should be all nice and
frozen by now let's go check it out oh yeah we're good
I'm gonna go set the freeze dryer on pre freeze and in half an hour we're gonna
throw these in all right so harvest right was kind enough to send me the
newest software so I'm not sure this is my first time I've used it so it looks
like you're prompted to see if it's a non liquid or a liquid of course ours is
a non liquid and then pre frozen is the same
looks like 30 minutes as the sames I'll see you in 30 minutes all right let's
get these babies in here and you will notice that my freeze dryer is out in
the garage again
because since we're working from home it's no secret the freeze dryer is
incredibly loud and I don't want to move this back down to the basement again
because I'm moving in two months a couple months so here it is out the
garage again
alright I'm gonna click start close the drain valve I'll see you guys in a while
okay so we're done 46 hours and 18 minutes that's a little bit skewed
because I did add some time last night so I could wake up this morning and it
would be done this screen is also a little bit different than the previous
one it gives you an option to warm the Trey's I'm not sure exactly why you
would want to do that leave me a comment if you've warmed the trays before and
you know what advantage it does but let's get this stuff out of here
so here's our pizza dough here's our homemade bread and really the first
thing I want to do is just make sure that it's dry because this is pretty
thick and it doesn't look like it it shrunk at all maybe a little bit I guess
it did but this is totally dry in here what's what's nice too is since this
consistency is happening that you can break these all apart and put them into
a ball jar I really don't like using mylar bags you can vacuum seal 100% of
the air out and you can also see what's going on inside you can look at the
contents while it's in there so I'm gonna try something different this time
I'm going to put this in the blender and almost get it back to like the
ingredients that we started with if you remember our bread before we put it in
the freeze dryer was 1 pound 10 ounces and the other one was 1 pound 12 ounces
so now it is just about 15 ounces so it's dropped 11 ounces about 11 ounces
so that's how much water we're going to need to put it back in and next up we've
got our pizza dough and that's 12 ounces that started off at one pound five
ounces so for this one we're going to need to add 8 9 ounces of water and
we're just going to keep adding some water until we hit nine ounces
alright let's let that chill and see what happens
I'm just gonna do both of these and I want to see how much water actually
equals eight to nine ounces that's pretty interesting the original recipe
calls for a cup and two thirds of water but that's for two pizza dough's so that
means it's pulling moisture out of somewhere else the flour the yeast
something both of these pizzas are ready to go now we're just gonna let them
chill and see what it kind of gets us let's do the bread next so here are our
blended ingredients they are 14 and 1/2 ounces and the other one was 15 ounces
so we need to put 11 ounces of water back into both of these so same thing on
the bread originally we had two and a quarter cups and now we're at a cup in
three quarters just for one loaf here's our pizza dough with the kind of
crumbled ingredients I would say and it's it's taking in moisture well it is
gonna take a while before this totally rehydrates it looks like we did you know
it is starting to get that dough consistency and the thing that I'm
liking that I'm seeing is its it's a it's sticking together so that's a good
thing so for our powdered bread it looks like it's really really watery but I
think it's just because there's so many dry ingredients that haven't soaked
anything up for this is obviously gonna soak up the water a lot faster because
it's in a powder form well these have all been sitting for a couple hours now
and it's not looking real promising I have higher hopes for the bread or for
the pizza dough than the bread dough and mainly because the pizza dough can still
be rolled out and it can be cooked that way the bread dough that was powdered I
actually I think I'm gonna try and put it back in this KitchenAid mixer and see
if I can whip it back into shape so this surprise
it's actually going back into shape now we just need to see if the yeast
survived the freeze dry process well I have a little bit more faith now it it
actually did really well it kind of perked back up again after I put it in
here I old a pan I'm gonna see if it will rise if it doesn't we're gonna
stick it in the oven anyway and see how this turns out
so the Chunk dough it is coming back slowly but I can definitely tell you
already and it's gonna be the case for the the pizza dough as well that if you
powder it before that's gonna be your best bet because it's gonna give you
that nice smooth consistency again this has been back in the mixer for about ten
minutes and you can see that still got just little chunks of stuff which shows
you the advantage of powdering everything so I put my bread dough back
into the oven to let it rise to see if it would rise a little bit it's been in
for about half an hour I think it did actually rise just a little bit which
would be good because that means that the yeast is still active I'm gonna give
this one more whip in here and then we're gonna try it in the oven so to
finish out this recipe you're going to go to 375 on your oven alright we're all
ready this is gonna go in for 30 to 35 minutes is what our recipe says crossing
my fingers it's time to check our bread it's been in for 35 minutes and
unfortunately it didn't really turn out very bread
like so let's see what the inside of this looks like so we did kind of turn
out read like it just didn't rise it's just real dense bread okay it still
tastes good
but it tastes like have you ever forgotten to put the yeast in bread and
then tried to bake it so because it's so dense it's just very doughy all right so
I'm gonna get this pizza rolled out next and you want a lot of flour on your
countertop so it doesn't stick you also want to put it on the rolling pin
so once you've got your dough rolled out you're gonna put a little bit of crust
on it you need to transfer it from the counter onto a flat baking sheet and
that's where all of your flour comes in because otherwise the crust is gonna
want to stick to each other if there's plenty of flour on it it won't do that
so we're gonna take this flat we're gonna just cover this with olive oil or
some kind of oil because this side actually goes down on the grill or the
oven so you're gonna want to put your grill or your oven to 375 spin on for
about five to seven minutes you you can flip it and to make it easier you're
gonna want to oil this underside
so it'll slide off real nice and easy helps if you have a giant spatula like
this
we're gonna let this one sit on here for a couple more minutes just to crisp it
up then we'll take it inside and throw our ingredients on
I don't know if it's kind of taste good but it sure it looks good see if we can
get this off you're out one in one piece so there's our finished product as you
can see it's a very thin crust and I think that that's pretty much the only
way that you can do it let's try a little taste test see how it turned out
so it's not quite as crispy as it normally would be because I think that
yeast just changes that consistency of the dough just enough that it's only
gonna work if it's thin crust it tastes just fine it's I would call it like a 75
percent success the dough is not quite like it should be so we've learned a
couple things today I think in order to make the bread turnout I think the only
way that you can do it is get that starter going so basically that entire
recipe without the yeast and then after it's freeze-dried obviously it will not
have any water in it so you add the water in the yeast after it's
freeze-dried I'm not sure if the yeast can actually survive the freeze drying
process so so I'm gonna try and freeze dry of the yeast and I'll put the update
on the facebook page the other thing that we've learned is Pizza is somewhat
doable but I think the pizza would turn out just fine if you do the same thing
if you added the yeast and the water back in at the same time anyway so we
had some moderate success some moderate failure today but if anyone else has had
any successes or failures with pizza dough or bread dough let us know in the
comments section in the meantime this is retired at 40 remember to live life
simple and we will catch you next week
you