195 lines
6.2 KiB
HTML
195 lines
6.2 KiB
HTML
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<div class="post">
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<h1 class="post-title"><a href="https://paulwilde.uk/ponderings/basicdough/">Basic Dough Recipe</a></h1>
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<div class="post-meta-inline">
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<span class="post-date">
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2021-04-01
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</span>
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</div>
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<span class="post-tags-inline">
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:: tags:
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<a class="post-tag" href="https://paulwilde.uk/tags/recipe/">#recipe</a></span>
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<div class="post-content">
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<p>A really easy dough that you can use for bread, pizzas, naan bread, etc.<span id="continue-reading"></span></p>
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<blockquote>
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<h4 id="ingredients">ingredients</h4>
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<p>300ml warm-ish water<br />
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7g salt<br />
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28g sugar<br />
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30ml olive oil<br />
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500g flour<br />
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7g dried yeast OR a decent amount of sourdough starter and 2g dried yeast<br />
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a selection of herbs (optional)</p>
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</blockquote>
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<p>If you have a bread maker:</p>
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<ol>
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<li>add the water, salt, sugar, herbs, oil, flour and yeast/sourdough starter
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<strong>IN THAT ORDER</strong> to the bread maker’s container.
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<ul>
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<li>You <em>must</em> add them in that order, or at least water first else the
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mixture will not mix correctly.</li>
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</ul>
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</li>
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<li>set the bread maker to its “dough” setting and set it going - job done!<br />
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(P.S. you can just use this same recipe as a regular bread too - just set the
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bread maker to the regular “bread” mode)</li>
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<li>At this point I normally transfer the dough to a suitable container and
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cover it to let it rise.</li>
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</ol>
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<p>Without a bread maker:</p>
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<ol>
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<li>add the flour, salt, sugar, herbs and yeast/sourdough starter to the
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large mixing bowl and dry mix them all together.</li>
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<li>form a well in the middle of the flour mixture and slowly pour in the
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water bit by bit, mixing the flour mixture into the water as you go </li>
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<li>continue to mix the flour and water mixture, you’re going to need to use
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your hands, but give it a good mix until everything is mixed together well.
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<ul>
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<li>you want the dough to still be a bit wet, so if it’s dry, add a bit more
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water</li>
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</ul>
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</li>
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<li>dust the large chopping board with flour and turn out the wet-ish dough
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ball onto the board. </li>
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<li>Knead the dough, <em>a lot!</em> Just keep kneading, adding more flour if
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necessary.
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<ul>
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<li>As you knead you’ll noticed the dough ball become more smooth and
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springy, but it will also feel “stronger”</li>
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</ul>
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</li>
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<li>Once the ball is nice and firm, but still springy, place it into a suitable
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container and cover to let it rise.</li>
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</ol>
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<p>After a few hours of rising time (longer if you’re using sourdough starter)
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your dough will, hopefully, have risen enormously. You can now use it.
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I’ll be adding recipes for <a href="/recipes/">pizzas</a>, <a href="/recipes/">naans</a> and other
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things that use this dough here, eventually.</p>
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</div>
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<div class="pagination__title">
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<span class="pagination__title-h">Thanks for reading! Read other posts?</span>
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