Steps

1. To make the Tangzhong, combine the 4 tbsp milk, 2 tbsp flour, and 2 tbsp water in a small saucepan. Whisk that together to get it incorporated then place that pot over medium heat and continuosly whisk until the mixture thickens. It happens quickly once it comes up to heat (around 20-30 sec)
2. Add the yeast to the milk, give a little mix and let it sit for about 8 min
3. In a bowl, combine the flour, sugar and salt. Mix with a whisk then turn on the mixer on low speed. Add the milk and yeast mixture and let that run for a few seconds and then add the Tangzhong paste followed by the egg and egg yolk. Increase the speed to medium-low and mix until thoroughly incorporated. Once incorporated, add the butter gradually and once that is incorporated let the mixer knead the dough for about 5-8 min or until it's nice and smooth
4. Lightly grease a medium bowl, take the dough and form into a ball shape. Place the dough in the bowl, cover with a damp towel, place in a warm area for 1 (1.5) hrs or until it doubles in size
5. Punch the dough down, flour the working surface and place the dough. Divide the dough into 6 even pieces (95-105 g ea.)
6. Start shaping the dough pieces, grab the sides and stretch and fold into the center, then flip over so that the seam side is down, rub the dough lightly to form into a small ball. Place the balls evenly spaced (about 6 cm apart) on a baking sheet tray lined with a slightly greased parchment paper. Place an inverted rimmed baking tray on top so they don't dry out and allow them to rise at room temperature for 1-2 hrs or until doubled in size
7. Brush the top of the buns with the egg wash mixture. Bake  at 375F or 190C for 16-18 min or until deep golden brown. Remove from the oven and brush with melted butter and let them cool down

Steps

1. Combine warm milk, water, oil and yeast in a mixing bowl and whisk to let yeast dissolve. Let it sit for 5 to 10 minutes and let yeast to activate and grow.
2. Meanwhile add flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine. Make a well middle of dry ingredients(flour mixture) and pour wet ingredients(milk mixture).
3. Slowly incorporate dry and wet ingredients together with a spatula. When enough flour has been incorporated into wet ingredients , begin to use hands to forms a dough.
4. When dough came together and there are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 5 minutes until it’s elastic, really soft and very smooth.
5. Form dough as a bowl and put it back to mixing bowl; cover with a plastic wrap and let it rise for 1 hour or become its double of size at warm place.
6. Push middle of dough with your index finger and reshape dough; cover with a plastic wrap and let it rise another 45 to 50 minutes at warm place.
7. Roll out dough to ¼” thin on a work surface. Roll now-flat dough 2” wide long log. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou.
8. Place buns on paper cupcake cups. (you can also use parchment paper or coffee filter as well)
9. Arrange on a bamboo or steel steamer. (you might need 2 depending on the size of your steamer) Cover them with a clean damped kitchen towel. Let it rest for additional 30 minutes.
10. Meanwhile, fill a wok or steamer pot with water and bring it to boil over high heat. Place steamer with buns into wok or steamer pot; make sure water is not touching buns. Cover with a lid and steam for 12 to 15 minutes or until buns are fluffy and fully cooked.
11. Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
12. Serve hot, enjoy!

Steps

1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
   Mix evenly until no flour is visible (dough temperature 22.5?).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
    Preheat oven and lodge 10 inch combo cooker preheat
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven: 250?)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.

Steps

• To start the recipe; make the poolish the day before.
• Out of the main ingredients list start by adding 200grams that’s 7oz of the water followed by the same in strong white flour to a small bowl, then add the ¼tsp of instant or active dried yeast, thoroughly mix and cover the bowl with plastic wrap, I use a shower cap for mine.
• Place the bowl on the top shelf of your fridge for at least 12 hours, longer is better up to 3 days.
• Next day, add rest of the flour and water and salt, plus the poolish to your stand mixer bowl (see the video for the best way to do this).
• Use the paddle attachment on the mixer, Mix on slow for 1 minutes move up to the next speed for a further 1 minutes then move to the next speed for approx 4 minutes or until the dough releases from the side of the bowl.
• Grease a clean bowl with a ½tsp of olive or vegetable oil; carefully transfer the sticky wet dough from the mixer bowl to the oiled bowl.
• Cover the bowl with plastic wrap.
• The next stage in making Ciabatta bread is to let the dough rest and rise for 2¼ hours, but the dough needs a quick turn 3 times, that’s every 45 minutes.
• Follow the instructions in the video on how to turn the dough by hand.
• While waiting for the last 45 minutes rest period prepare a bakers chouche as shown in the video.
• After the last 45 minute rest period, turn out the dough onto a floured surface and give the dough a good dusting with flour as shown in the video.
• Using a bakers scraper cut the dough into 2 loaves.
• Transfer the dough to the Couche using 2 scrapers as shown in the video, set your timer for 20 minutes.
• When there’s only 10 minutes left set your oven to 230°C / 450°F or gas mark 8.
• Place 2 baking tray upside down in the oven as shown in the video.
• To make the finished bread crispy you’ll also need a tray of hot water in the bottom of the oven, and a spray bottle with water in at the ready.
• After the 20 minute rise transfer the dough to a parchment paper lined peel (see video for details) and carefully slide the dough onto the upturned trays in the oven, one at a time, give the inside of the oven a quick spray with the water bottle.
• Set your timer for 18m to 25 minutes depending on how well done you prefer your Ciabatta.
• Remove from the oven and onto a wire rack and allow to cool for 30 minutes.

Steps

1. Put the corn masa flour in a bowl. Then, we add a pinch of salt and mix
2. Measure the water (between 1 and 1 1/2 cups) and start with one and a little bit more. Once you start kneading the dough you'll know whether you need more water or not. Continue kneading the dough making sure all the lumps are gone. Let it sit for 15-20 minutes to rest so it can get re-hydrated and the masa can be elastic when you form the tortillas.
3. After the dough rests, form the dough into 8 balls and start shaping into tortillas using a tortilla press or the bottom of a pan, place the dough ball between plastic sheets before pressing to avoid having it stick to the press or pan.
4. Preheat the griddle and make sure it's really really hot. Peel the tortillas from the plastic wrap carefully and slide into the hot griddle. If it sizzles, this tells you that the griddle is hot enough. Wait for the tortilla to get the edges a little bit translucent and once that happens turn it. Let the tortilla stay on the other side for about 1 minute until it starts bubbling, then turn it again and press in the middle and let the tortilla to puff by itself and wait a few seconds for the tortilla to get completely cooked before we take it out. Put the tortillas in a clean towl to keep warm

Steps

1. Combine water and yeast. Meanwhile, mix flour, sugar and salt together. Homogenize with the liquid yeast, then incorporate the 6 1/2 tbsp of softened butter into the mixture and continue kneading. 
2. When just combined, transfer the dough to your work surface. Without additional flour, use your palm to smash the dough and folding in half and smashing it together again (total kneading time about 5 minutes). 
3. Let the dough rest at room temperature 24C for about 2 hours or until it has doubled in size. (1st Rise)
4. Dust your work surface and the dough with flour. Deflate the dough and pat it into a rectangle shape. Wrap it and refrigerate overnight. (2nd rise)
5. To prepare the slab of butter, place the 16 1/2 tbsp of butter in a 7x8" ziplock bag and shape it into a slab. Once chilled, trim off the edges to take the butter slab out. Note: When rolling the dough, be sure the dough and the butter are the same consistancy: this will make rolling much smoother and the layers will  be more even.
6. When the butter is soft enough, remove the chilled dough from the refrigerator. Now on a floured surface, roll the dough into a 15x7 inches rectangle. Place the softened butter slab one half and fold in the other half. Tap the dough gently with the rolling pin, then roll from the center out until you have a rectangle 24x8 inches. Sweep off any excess flour, then fold the left corner 2/3 of the dough up to almost the end. Fold in the right corner and re-adjust the thickness of the dough, then fold in half like a book. You have now made a double turn (tour double)
7. Repeat the same step and roll out until you have a rectabgle 24 by 8 inches. Foold the left third of the bottom up to the center and the right third over that. You have now made your simple turn (tour simple). Wrap it up and refrigerate for 1 hour.
8. Meanwhile, to make the egg wash, crack 2 eggs and blend them with a pinch of salt.
9. When the dough has rested, shape the croissants with half the dough and chill the other half making sure the dough is always chilled while working with it. Roll the dough into 18x9 inches rectangle and 1/8 thick (3 mm). With your chef knife divide the dough into 6 large croissants. Roll them into the croissant shape and place them on a greased parchment paper, brush them with egg wash.
10. Proof the croissants by placing them on a counter top. Set aside for 2 1/2 - 3 hours at room temperature until puffed up and spongy. Carefully brush croissants with egg wash again right before baking.
11. Preheat your oven to 400F and bake them for 10 minutes, then turn down the heat to 375F and bake them for another 12-15 minutes

Steps

Croissant Dough Matrix
*TTF: Total Temperature Factor (Typo in the video on display as DDT). The TTF was determined by professional bakers to ensure consistent fermentation results no matter the season. It takes into consideration the temperature of the fournil, lab or kitchen, the temperature of the dry ingredients (mainly flour) and the friction factor according to the machine used. Then, the liquid temperature is adjusted in order. Most yeasty dough should end up with an internal temperature of 77ºF/25ºC (DDT: desired dough temperature). This will ensure a proper fermentation process. It could end up being cooler as 72ºF/22ºC and the fermentation will take longer but it is less consequential than getting an internal temperature of 90ºF/30ºC. Indeed, if too warm the fermentation will speed up affecting the final results such as taste and color. At home though, the +6ºC seems to be pretty accurate wether using a stand mixer mixing on medium-high for 7 min or kneading by hand for 10 min.

TTF 56ºC.
Room temperature: 22ºC
+ Ingredients temperature: 22ºC
+ Water temperature: 12ºC
= 56ºC.
Divide this number by 3 and add the friction factor (by hand or mixer): + 6ºC.
22ºC+22ºC+12ºC = 56ºC ÷ 3 = 18.6ºC + 6ºC = 24.5ºC (DDT).

Croissant Dough
European-style butters are favored for their rich taste and saturated yellow hue — a direct result of the higher butterfat content (+82%) and less water. Follow the same protocole wether mixing by hand or using a stand mixer fitted with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add water – mix to combine and transfer dough onto a clean work surface. Knead using the palm of your hand and smash dough until it become smoother and elastic; this should take 10 minutes. if using a stand mixer, mix on medium high for about 7 min, or until dough comes out the sides of the bowl. Place dough in a lightly oiled container; not too large but rather twice the size of the dough. Cover and let ferment for 2 hours or until doubled in size. Turn out onto a work surface (no extra flour needed), and deflate dough completely. Fold sides over, and shape into a tight ovale form, flatten and freeze 20 min on each side uncovered or just the top – keep refrigerated until ready to laminate. Meanwhile, leave butter slab out for about 20 min; it should be at the same consistency as the dough; firm but workable.

Butter Slab
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 15/20 minutes prior folding.

Folding Process / Laminating
Folding Process / Lamination (Tourage). A double turn and one single turn. Turn air-conditioning on if room temp exceeds 73.5ºF/23ºC. For the double turn (Tour double): Roll out dough into a ≈6x15 inch (14x35cm) rectangle (about twice the size of the butter slab). Place butter covering half of the surface of the dough, and fold over to enclose (do not overlap dough). Seal and roll out into a long and narrow strip ≈6’’x27’’/15x70cm keeping all edges as straight as possible. Begin rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps to keep the dough at an even thickness. Always brush out any excess flour before folding. The left edge is folded in to meet the last third on the other side, then the right third is folded in then close like a book. Flatten; wrap up and refrigerate 30 min or for up to an hour to relax.
For the single Turn (Tour simple): Roll out dough (seams set from noon to 6) into a 6’’x27’’/15x70cm rectangle, and fold like a business letter (if the dough resist chill it to rest 15 min more). Wrap up and let rest an hour. Roll dough (seams set from noon to 6) into a 9’’x27’’/23x70cm rectangle. The thickness of croissant dough should end up being around 0.20’’/ 4 to 5mm. Cut out 12 to 14 croissant; save scraps. Arrange croissants onto a frozen baking tray and egg-wash – freeze 4 hours min or overnight (freezer strengthen the gluten improving final results). Croissants can be kept frozen for up to 2 weeks.

Egg Wash
Blend 1 whole egg with 2 yolks and a pinch of salt. Egg wash croissant twice; onced rolled out and after proofing.

Proofing
Space out frozen croissants into 2 large trays and let thaw overnight in the refrigerator; uncovered. Let proof at room temperature for about 2.5 hours or until doubled in size. Carefully egg wash again and bake.

Baking
If using a conventional oven: Preheat oven to 400ºF/200ºC and bake croissants for about 22 minutes. If using a convection oven: Preheat oven to 375ºF/190ºC and bake for about 18 minutes

Steps

1. Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.
2. Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.
3. Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.
4. Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.
5. Cut ball of dough into eight equal parts and cover until needed.
6. Roll out balls of dough either by hand or with a tortilla press.
7. Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Steps

1. In a large bowl, weigh the flour. With your fingers, rub in the salt at one edge of the bowl, and the sachet of dried yeast on the opposite side
2. Add the water and the oil to the dry ingredients, and mix together using a rigid spoon. This dough will be very, very wet - almost like cake mix
3. Cover the dough with a damp tea towel or cling film and rest for 40 minutes somewhere warm
4. Once the dough has risen a little, it's time to get your hands in. Drizzle the fingertips of one hand with oil, and scoop them down between the dough and bowl, lifting the dough away from the side of the bowl. Then, fold the dough over itself, pressing down quite hard so it sticks. Turn the bowl a quarter turn, and repeat until have a dough that feels like it can support itself a lot more than it could before. Cover your dough again and rest for another 50 minutes, or 8-12 hours in the fridge during the day or overnight (note: you can use a scrapper instead of your hand)
5. Once the dough has nearly doubled in size again, generously douse a baking tray with olive oil. Turn your risen dough out on to this tray. It will begin to sag and flatten, so using oiled hands fold it in half, and then half again
6. Now you want to flatten it out as much as you can. This can be quite tough, but try to get it right to the edge of the baking tray. Leave your dough to prove for a final 50 minutes
7. Preheat your oven to 220 C about 20 minutes before you're going to bake. Once your dough is proved, use your fingertips to press down hard into the dough to make little indentations. Don't be scared, press really forcefully, right down to the baking tray. You won't tear the dough. Drizzle with a little more olive oil and sea salt and bake for 20-25 minutes, or until golden
8. Take out of the oven and while still hot, drizzle one final time with olive oil, let it cool down rest for a bit then take out of the baking tray. Enjoy

Steps

1. Add the yeast to the warm water, add the honey, mix well and set aside
2. Add the flour to a large bowl, add the salt and whisk. Add the water/yeast mixture and mix well. Finally, add the oil and mix well, you will have a wet dough (a scraper will help in the mixing process). Cover and let it sit at room temperature for 12-14 hrs
3. Spread 2-3 tbsp of olive oil and cover a high sided baking sheet, gently drop in the rested dough and spread lightly to cover the baking sheet. Drizzle a little olive oil on top and spread lightly with your fingers and let the dough rest for 15-20 min in a warm spot
4. Prepare the brine by mixing the salt and water and set aside
5. Cover your fingers with oil and poke the dough all over, then pour the brine on top and try to cover all the surface. Lastly, drizzle some olive oil on top and sprinkle with flaky sea salt and let it rest for another 15 min
6. Bake in the oven at 450F for 20 min

Steps

To prepare the Genoese focaccia, pour the Manitoba flour and 00 flour into a bowl. Mixed with a spatula, then make a slight hole in the center and pour almost all the water. Stir again to let the water absorb, then add the malt and the salt all together. Stir, then pour in the remaining water and work again with the spatula until you get a homogeneous paste. Once the salt has integrated into the flour, you can add the crumbled brewer's yeast.

A few more rounds of spatula and the dough is ready to transfer it to the work surface and continue to work by hand, rather vigorously. If there is a little unabsorbed flour left, it does not matter: it will be absorbed by working it, applying pressure with the palm of your hand while kneading, just to "tear the dough" by replicating the movement of the machine. After a few minutes, when you see that the gluten mesh takes shape, so the dough is more homogenous and almost elastic.

Pour the oil on the dough and continue to work on the surface to absorb all the oil while kneading vigorously. Depending on the type of flour used, while working, it may be necessary to sprinkle with very little flour. In all it will take 13-15 minutes, to obtain a smooth and homogeneous mixture. You can cover it and let it rest for a few minutes. 

Remove the tea towel and close the dough by rolling it on the surface, you will notice that in a few seconds it will become smooth. Divide the dough into two 500 g pieces, give a rectangular shape by crushing it with your hands and give it a three-fold. To do this, you can fold the dough on itself, bringing a flap inwards and then folding again, leaving a line underneath and rolling it to finish, so that the closure remains in contact with the workbench, lightly dusted with flour. Repeat the same operation for the other half of the dough. Cover with a cloth and let it rest for about 30 minutes. 

Remove the tea towel, take one of the two loaves and keep the other covered. Grease the first 30x40 pan with 15 g of oil, without going into the corners because it will go there alone. Place the dough on a floured surface, press it with your fingers to spread it out, always using only the index, middle and ring fingers then 3 fingers of the hand. Then move on to rolling out the dough with a rolling pin, turning the dough from time to time in order to maintain a rectangular shape. Pass your hands under the dough, then turn them so that the backs of your hands lift the dough to lay it without damaging the dough on the pan until it covers 70-80%. Cover with a cloth and let it rest for another 20-30 minutes. In the meantime, repeat the same operation for the second loaf of dough

Sprinkle the focaccia with a little flour, mash well with your fingertips, spreading the dough all over the pan, starting from the perimeter to create a small edge. It is important that the dough adheres well to the pan, in this way when you pour over the brine, it will not end up on the bottom. Smooth the surface as much as possible with the palms of your hands. Cover again and let it rest for an hour. 

Prepare the brine by mixing water and salt together, until it is well dissolved. Uncover the focaccia, sprinkle it with very little flour and with the three fingers (index, middle ring finger) impress the typical holes by making a good pressure and pushing towards the edges: the fingers must not be perpendicular to the dough, but slightly inclined. You will have to leave about 1 cm between one hole and another. When you have almost finished making all the holes, turn the pan, in this way it will be easier to make all the holes even along the remaining edge

Now pour 30 g of oil and 90 g of brine into the center of each focaccia. Then spread it gently with your hand to fill all the holes. Let it rise for another 40-45 minutes, this time without covering it. Bake in a static oven preheated to 230 ° for 15 minutes (if the oven is very powerful, we recommend changing the timing, but not the temperature for your oven). When the surface is golden, you can take out your focaccia! Let it cool for a few minutes, cut it and serve it!

Steps

1. Line a baking sheet with a silicone mat or parchment paper.
2. Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes.
3. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups).
4. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour.
5. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.
6. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours.
7. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before.
8. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
9. Preheat oven to 375 degrees F (190 degrees C).
10. Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds.
11. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.

Steps

Preheat oven to 375.
Separate the egg whites from the yolks. Add Cream of Tartar to the whites and beat until soft peaks are achieved.
In a food processor combine the egg yolks, 1/3 of the beaten egg whites, melted butter, almond flour, baking powder and salt (Adding ~6 drops of liquid stevia to the batter can help reduce the mild egg taste). Mix until combined. This will be a lumpy thick dough until the whites are added.
Add the remaining 2/3 of the egg whites and gently process until fully incorporated. Be careful not to overmix as this is what gives the bread it's volume!
Pour mixture into a buttered 8x4 loaf pan. Bake for 30 minutes. Check with a toothpick to ensure the bread is cooked through. Enjoy! 1 loaf makes 20 slices

Steps

1. Preheat the oven to 350°F (175°C).
2. In a medium sized bowl, sift together the dry ingredients.
3. Slowly add the wet ingredients into the dry ingredients and stir until very smooth.
4. Grease a small bread pan and fill about ? of the way full with batter. Bake for 40-50 minutes, or until a toothpick comes out clean.

Steps

Steps

Steps

1. In a small bowl dissolve the sugar in 1/4 cup of water. Add the yeast and stir until dissolved. Let the mixture stand until the yeast begin to foam (5-10 min)
2. In a large bowl whisk together the flour and baking powder
3. Add the olive oil and rub it into the flour mixture with your fingers
4. Add the yougurt and the yeast mixture and knead the dough until it forms a smooth ball that doesn't stick to your hands
5. Let the dough rest in a covered bowl in a warm place for 1 hour (or until doubles in size)

Steps

In the bowl of a stand mixer fitted with a kneading attachment (or a regular bowl if you are doing this by hand) , add the flour and salt. Slowly add the water and knead, until you get a smooth and sticky dough. This type of dough is called ajeen awees  which means extra wet dough. You need the dough to be this wet to be able to stretch it later

Knead the dough for 10 minutes in your stand mixer or 15 if you are doing this by hand. Divide the dough into 4 parts, drizzle generously with olive oil, allow to rest for an hour

In the mean time, prepare the filling. Heat the olive oil in a pot, add the chopped onions with the salt, pepper and  turmeric. Cook over medium heat until the onions are translucent. Drain the onions, reserve the oil

On a clean surface, preferably marble drizzle some of the reserved olive oil and start spreading the dough with your hands gently and slowly until it is really thin. The result is a very thin circle of dough. 

Spread a little of the filling all over the dough. First fold 1/3 of the dough over the middle 1/3, spread with some filling. Fold the other 1/3 over the center and spread with some filling. Again fold 1/3 of the dough over the middle third, then fold over the other third. The result is a square of layered dough

Put this square on the side and spread another dough ball into a thin circle. Spread with some filling. Place the square of layered dough in the center of the circle. Repeat the folding technique. Up until now we have used 2 dough balls, you can stop here or you can keep on layering up to 7 layers

Place the finished layered loaf into a pan and allow it to rest for 30 minutes. Gently spread the loaf to make it thinner and larger

Bake in a preheated oven (380 F or 190 C) on the central rack. For a 2 layer loaf : bake for 20-25 minutes. For a 5 layer load: bake for 40 minutes. Serve with some homemade yogurt and  a green salad

Steps

1. Adjust oven rack so it is 6 inches away from the broiler.
2. Preheat oven to 150 degrees F then turn it off.
3. In a bowl, mix warm milk, sugar and yeast. Stir and set aside in a warm place for 10-15 minutes.
4. When yeast turns foamy, add salt, yogurt, ghee, stir.
5. Mix in the flour and knead lightly for a minute or two into a soft dough, dusting lightly with flour to keep from sticking to the fingers.
6. Cover the dough and place in warm oven for 20 minutes.
7. Remove dough bowl from oven and set aside for another 15 minutes, dough will continue to rise (you can refrigerate dough for 2-3 days or freeze up to 6 months at this point).
8. Place a cookie sheet in the oven and heat oven to 500 degrees F (about 15 minutes).
9. Punch dough down and divide into 6 equal pieces.
10. Dust surface with flour and roll each piece into an oval, sprinkling with a pinch of onion seeds.
11. Turn broiler on high and let it heat up for 2-3 minutes.
12. Place 2-3 Naans on heated cookie sheet and broil for about 1 1/2 minutes, Naan should be golden brown. If Naan is not lightly browned on the other side, flip it over and broil for 30-45 seconds, removing from the oven as soon as Naan starts to brown.
13. Brush lightly with ghee or melted butter, serve hot with Butter Chicken or Matar Paneer.

Steps

1. To make the Tapenade, puree all ingredients together. Can be refrigerated for up to 2 weeks
2. In a stand mixer fitted with the whisk attachment, beat eggs, brown sugar and salt on high until light and fluffy (about 3 min). Continue beating and slowly pour in the olive oil while blending, to emulsify the mixture. Lower the speed and add the wine. Add the sifted dry ingredients and mix on low until just combined and transfer into a large bowl
3. Coat olives and ham with flour (to prevent them from sinking when baking) and fold into the batter along with the tapenade. Grease and fill the loaf bread pan with the mixture
4. Set the oven rack in te middle position and bake in a preheated 400F (205 C) oven for 15 min, then lower the heat to 350F (180 C) and bake for 25 min. Remove the cake from the oven and set oven to broil. Drizzle the top with olive oil, some shredded parmesan or gruyere then place under broiler for about 3 minutes to brown lightly. Let cool for 5 minutes and unmold

Steps

1. With the paddle attachment, combine water and fresh yeast first and add flour, semolina and salt. Mix on low speed for 2 min. Scrap down sides of the bowl and paddle – mix for an additional 2 minutes on low (4 min total). The internal dough temperature should be at 80/86ºF (27/30ºC). Cover and let the first fermentation going for an hour. Using the hook attachment now, throw in olive mixture and mix on low for 10 sec (first punch down / do not over work). Remove hook, cover and let rest for another hour. Transfer dough onto floured worked surface; degase and round out. Place dough back in the mixer bowl, cover and let ferment for another hour (3 hours fermentation total).
2. Transfer fougasse dough onto a floured work surface – Divide into 3 equal portions or 6 (for smaller fougasse). Shape into rounds (not too tight) and bench rest for 20 min (covered). Shape each rounds into rectangular slab. Arrange onto lightly floured flax linen baker’s couche or fragrance free kitchen towels. Cover and let proof for about an hour.
3. Preheat oven with a pizza stone to 550ºF (290ºC) / set to conventional baking. Depending on the size of the pizza stone; bake bread in 2 batches. Place hot pizza stone on the stove. Dust semolina onto the stone and bread. Slash each flat bread and transfer bread onto hot stone stretching out dough to open it. Spray water on the bread to create steam and bake for 15 minutes. Transfer hot fougasse onto cooling rack and brush out olive oil – cool to room temperature

Steps

1. Make a slurry of yeast by combining one cup of all purpose flour and 2 packets of active dry yeast and 1 cup of warm water
2. Add honey, give it a good whisk to make sure everything is combined. Cover with plastic wrap and put in a warm place for about 30 min until it's bubbly and doubled in size
3. After 30 min add the rest of the ingredients, the flour, the salt and water and oil. Stir in a bowl until the douh forms
4. On a flouered surface, knead the dough until it's smooth and elastic and springs back when you press on it (about 10 min)
5. Put the dough in a bowl lightly coated with oil, cover and put in a warm place until it doubles in size (about 45 min)
6. Punch the dough down to take out the air and place on a lightly floured surface. This will yield 16 pita breads
7. Form it back into a ball and cut into small piaces. Form the pieces into small balls pinching with your fingers and place the pinched side on the surface. Place the balls under a towel and work with one at a time. 
8. Flatten the ball with rolling pin into a six inch round and place on a baking sheet lightly dusted with corn meal. Make sure to keep the rolled pitas covered with towels. Once all the pitas are rolled out, let them rest for 30 min and preheat an oven to 500 F with a cookie sheet on the lowest rack in the oven.
9. Place the pitas on the cookie sheet and bake for 2 min then flip and bake for 1 min on the other side

Steps

1. Dissolve the yeast with warm water, add it to the flour. Briefly mix them, then knead the dough (it is a very soft dough). When there is no dry flour left, cover it and let it rest for 20 min
2. 20 min later, add the olive oil. Knead the dough for 6-7 minutes until it is very smooth. Cover it and let it rest for 30-40 min (if it is winter, it will take about an hour)
3. Sprinkle some flour and punch out the air in the dough. Move the dough onto a work surface dusted with flour and continue to press the air out with both palms (while folding the dough on itself)
4. Shape into 6 pieces. Take one piece and round it with your palm, dust with flour and roll it out. It is hard to roll it out flat at this time but that's ok (we are preparing for the next step) so roll out as much as you can. Dust the rolled pieces, cover with cling film and let them rest for 5 min
5. Roll out the 6 pieces and then let them rest again for 30 min. This process will loosen the gluten and the yeast inside is fermenting. When you are cooking, it is easier to puff up
6. Heat a flat skillet until it's very hot then lower the heat and place one of the rolled pieces. Move the dough around with the palm of your hand so that it heats up evenly, turn over a few turns and keep moving with your palm. After both sides of the bread becomes firm and the water inside is heated up, it turns into water vapor and blows up the bread. 
7. Frequently turning over is to avoid the dark spots, in that case, the crust is cracked and the vapor runs out and the bread won't hold the vapor. Usually after 2 or 3 turns, the bread starts to puff. Then cook it a little bit more to brown on both sides
8. Alternatively, you can bake in the oven, you will need a pizza stone or a thick baking sheet. Place in the oven and preheat to 500F. Place the dough on the baking sheet and bake for 4 minutes. The oven method will produce bread that is more brittle whereas the skillet bread is softer

Steps

1. In the bowl of a stand mixer, combine ingredients and mix on low with a dough hook until yeast is completely dispersed in the milk.
2. Add dry ingredients in small amounts until evenly dispersed.
3. Add butter all at once and increase speed to medium. Knead until dough forms a smooth ball and pulls away from the sides of the mixer, about 20 minutes.
4. Remove dough from mixer and place in a greased container. Cover tightly with plastic wrap and place in the refrigerator.
   Chill the dough for about one hour, or up to 24 hours. The point of this step is just to get the dough cold enough to work with, which only takes about an hour depending on your batch size, but you can leave it overnight if you want to divide up the work.
5. Spray a baking pan with oil. Cover loosely with plastic wrap.
6. Working quickly, divide dough into 45 g portions. (45 g of dough is the correct amount for our small slider buns—if you wish to make larger buns, scale the weight accordingly.)
   We like to use kitchen scissors to speed up the process and keep from warming the dough too much with our hands.
7. The process for forming buns is difficult to describe in words, but easy to understand visually. Watch the video below for detailed guidance.
   Transfer each bun quickly to a greased pan and repeat with remaining portions. Be sure to keep everything loosely covered during this time so dough does not begin to dry out.
8. Once all buns have been formed, spritz with oil, wrap tightly (the plastic wrap should not be touching the buns), and place in a warm (about 77 °F / 25 °C) area to proof. Buns should take about 45–90 minutes to double in size. At this point they are ready to glaze with an egg wash and bake.
   While your buns are proofing, preheat the oven and prepare your egg wash (steps 7 and 8).
9. Preheat oven to 347 °F / 175 °C
10. Combine milk and egg and mix thoroughly. Combine milk and egg and mix thoroughly.
11. Wrap the entire baking tray with aluminum foil. This essentially creates a high-humidity environment so that the buns spring, but don't brown.
    Bake for 25–30 minutes.
12. Remove foil and continue baking until the buns are golden-brown, about 10 minutes.
    Remove from oven and allow to cool to room temperature.
13. Once buns are cool, wrap them or place in an airtight container until needed.
    For best results, reserve in a ziplock bag for two days before using. This allows the crust to reabsorb moisture from the crumb, giving the whole bun a softer texture. If you like a crisper bun, reserve for two days as described, and then toast.

Steps

Peel and cube the sweet potatoes, add to cold water in a saucepan along with a generous pinch of salt and bring up to a boil then simmer on medium low until tender

Drain the potatoes, mesh very well and leave to cool down to room temperature

In a bowl, add 1 package of active dry yeast, some flour and some warm water and mix with a whisk. Let it sit for 15 to 20 minutes (it should be foamy by that time)

To the yeast mixture add the mashed sweet potatoes, honey, salt, 1 egg, melted butter, and 3 quarters of the flour. Mix and knead for a few minutes. Add the rest of the flour (depending on how sticky the dough is) and knead for for a few more minutes until soft and slightly sticky and somewhat elastic. Shape into a ball and put back into the bowl along with a drizzle of oil and cover and transfer to a warm place and let rise for about 2 hours or until doubled

On a lightly floured surface, deflate the dough and shape as a rectangle and portion into 16 pieces. Take each piece and form a small ball, roll on the surface with a circular motion with your palm and press down. Transfer to a backing sheet and space evenly (with some space in between) cover and let rise in a warm place for 45 minutes

Preheat oven to 400 F, brush the buns with egg wash and sprinkle with sesame seeds. Transfer to the center of the oven and bake for 15 minutes or until browned. Let cool before slicing open

Steps

1. Make the dough: in a large mixing bowl, mix the milk, water, sugar and yeast. Stir well so the yeast dissolves. Add the oil, salt and half of the flour. Stir until combined. Add the remaining flour and knead until a elastic and smooth dough begins to form. Grease the mixing bowl with oil, place the dough, cover and set aside for about 40 minutes.
2. Line a baking tray with parchment paper and dust flour on baking tray. Set aside. 
3. On a floured surface, place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Give a ball shape to dough. Then use your palm to flatten each ball into a flatter rounded shape. Use the blunt edge of a knife or hour fingers draw four parallel lines across the top of each dough round, then four more perpendicular to those to make a criss-cross pattern.Cover with a damp towel, and put aside for about 20 minutes. 
4. Preheat your oven to 200C(392F) Make the glaze: in a small bowl, combine the egg yolk, milk and yogurt.
5. Brush top of bread with the glaze. Sprinkle nigella seeds and sesame seeds on top. Bake in preheated oven for about 20 to 25 minutes or until golden brown.