The Ultimate DoughF
An all-purpose dough that can be used for anything from baguettes to loaves to buns.
Ingredients
- 1000 g flour
- 750 g water
- 20 g salt
- 3 g yeast
Hydration: 75%
Notes
- YEAST CONTROLS SPEED. That, and the temp of your proofing environment.
- So if you want dough fast, just double or triple the yeast and put in a warm spot (you can turn the oven on for 30s then turn it off).
- Keeping it light means it can proof on the counter all day or overnight without exploding out of the bowl.
- Makes two loaves in a standard loaf pan.
- See also: Pizza Dough, a higher-hydration variation of this recipe.
Instructions
- Mix all the dry ingredients together.
- Add the water and stir until there are no dry parts left.
- Cover and leave it.
- When you see it’s risen a bit, come back and give it a stretch and pull.
- After a couple of rises with stretch and pulls, shape into your desired bread.
- Give it a little time to proof again after shaping.
- Cook in the oven at 425°F, preferably with steam.