Once I learned to make dough, I realized it’s actually a total of 30 minutes work distributed over 4 hours. Reorganize and re-prioritizing my time made it work. Simple planning.
If I make dough, I make 2Kg so I cut it up, freeze the chunks I wont be immediately using and I have dough for as long as I need. Why make new dough every time? Batches.
It’s way simpler than you guys think. Scoffing is fun, but getting off the “convenience train” was the best thing I ever did. Requires a bit of upfront adjustment and learning, but change isn’t free.
edit: Another guy above was mean/joking about not having a job. Think, guys. If I save $300 on bread that’s $300 I don’t have to earn at work and pay taxes on. I win big for just learning to stop the bs already and take control.
I literally said “no shade” meaning I’m not calling you out over it.
Then I was questioning how much time it takes to do these things I was curious and somewhat impressed. You then replied with a comment I wasn’t really understanding. Did you say you worked in forensic accounting or was that part of your story about check boards and whatnot.
I’ve started making my own bread and pizza dough. It’s also practice. The more you do it, the faster it takes. You think of ways to make it easier next time.
Costco was having a sale on those heavy duty KitchenAid mixers so I bought it and it makes dough. I’ve recently doubled the recipe and freeze half and make the other half.
Admittedly, a lot of my lessons are learned by reading which assumes you have the time already to read.
I do a 20 minute quick-rise, then 5-10 minutes kneading, then 45 minute rise. A quick fold-over then another hour rise. Usually it’s ready to bake, and at that point I weigh and portion. Sometimes another rise if conditions require it. I cut it with a plastic edge, put the blobs of dough on a cookie pan covered with shrink-wrap so as not to dry out, and when frozen I bag them up.
Dough is a great discussion topic to explore.
Once I learned to make dough, I realized it’s actually a total of 30 minutes work distributed over 4 hours. Reorganize and re-prioritizing my time made it work. Simple planning.
If I make dough, I make 2Kg so I cut it up, freeze the chunks I wont be immediately using and I have dough for as long as I need. Why make new dough every time? Batches.
It’s way simpler than you guys think. Scoffing is fun, but getting off the “convenience train” was the best thing I ever did. Requires a bit of upfront adjustment and learning, but change isn’t free.
edit: Another guy above was mean/joking about not having a job. Think, guys. If I save $300 on bread that’s $300 I don’t have to earn at work and pay taxes on. I win big for just learning to stop the bs already and take control.
I wasn’t mean/joking about you not having a job.
I literally said “no shade” meaning I’m not calling you out over it.
Then I was questioning how much time it takes to do these things I was curious and somewhat impressed. You then replied with a comment I wasn’t really understanding. Did you say you worked in forensic accounting or was that part of your story about check boards and whatnot.
I’ve started making my own bread and pizza dough. It’s also practice. The more you do it, the faster it takes. You think of ways to make it easier next time.
Costco was having a sale on those heavy duty KitchenAid mixers so I bought it and it makes dough. I’ve recently doubled the recipe and freeze half and make the other half.
Admittedly, a lot of my lessons are learned by reading which assumes you have the time already to read.
What stage do you freeze it at? I need to do this, but I’ve tried a few things and it didn’t work well.
I do a 20 minute quick-rise, then 5-10 minutes kneading, then 45 minute rise. A quick fold-over then another hour rise. Usually it’s ready to bake, and at that point I weigh and portion. Sometimes another rise if conditions require it. I cut it with a plastic edge, put the blobs of dough on a cookie pan covered with shrink-wrap so as not to dry out, and when frozen I bag them up.