Comments on: Really? Want to make bread without touching the dough — get ready. https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/ Amazing Foods Fri, 09 Jan 2026 10:34:12 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: @smkovalick https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093943 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093943 Could this be made with sourdough starter? If so what would the proportions be? Thanks in advance

]]> By: @ehab269 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093926 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093926 This recipe is amazing

]]> By: @mikalliz2112 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093925 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093925 Avoiding over proofing is tricky if one is to follow your proof and rest times . This is a trial and error technique

]]> By: @AgusSiswanto-zk6xv https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093924 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093924 Saya suka sekali resep2 anda..apakah roti ini bisa di beri filling coklat ato keju. ayam dll? Terimakasih

]]> By: @qfingers10 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093923 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093923 Instead of spooning the dough could you make a long loaf with it?

]]> By: @PhilS_Empty_Crevice-r4e https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093922 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093922 About 83% hydration? Sounds fun. I'm going to try as soon as my vital wheat gluten & diastatic malt powder shows up.

]]> By: @angela1960ful https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093921 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093921 Pane ciabatta…. alta hidratazione…. PERFETTO ❤❤❤

]]> By: @LorrieBell-p3e https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093920 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093920 I’m making this recipe for the 3rd time .. in 2 weeks..
I shared most of the first time ..
I Use a tsp of yeast but USE MY OWN SOURDOUGH-
2nd time I made a partial batch with RYE FLOUR.. wow was this good .. Today I have 2 bowls going ( plain and another with the RYE Flour again..and my sour dough added.
4hrs in oven with oven light on ( warms and seems to raise the dough) .. I didn’t put in refrigerator.

I’ve shared this recipe multiple times.. especially with those that are not into bread making cuz this is so EASY!
Thank you!!

]]> By: @sernani99 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093919 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093919 Are the pans oil or flour ?

]]> By: @TrishTruitt https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093918 Fri, 09 Jan 2026 10:34:12 +0000 https://amazingfoodstv.com/really-want-to-make-bread-without-touching-the-dough-get-ready/#comment-1093918 Wow! Looks beautiful. I'd love to see a recipe pourable for a sourdough like bread or a pizza crust, made with Kefir or similar fermented liquid. Can you figure out how that could work?

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