Basic Bread Lean Dough Recipe 55 Food

ARTISAN BREAD DOUGH RECIPE

Steps:

• Mix the dough: In a cup combine room temperature water and yeast, stir to combine. Set aside.In a large bowl combine flour and salt, then stir to combine. Add the yeast and water mixture and using a firm spatula stir until a shaggy dough forms. Use your hands to knead to mix the dough together for 2-3 minutes, to ensure that yeast and salt are evenly distributed.
• 1st rest & fold:Cover the dough with a tea towel and allow to rest for 30-60 minutes at room temperature. Now, wet your hands and grab the edge of the dough and pull it up until it stretches but before it starts to tear, then fold it over. Continue going around the dough stretching and folding it until the dough no longer allows you to stretch or pull at it easily like it did when you started. Quickly turn the dough over, folded side down. The dough should be smoother than when you started, but still have some roughness to it. Visual: The folded dough will pool back into the rest of the dough easily.
• 2nd rest and fold:Cover the dough again and rest for 30-60 minutes. Repeat the stretch and fold method described in step 2 with wet hands, then turn the dough folds side down. Visual: The dough will be even smoother then after the first fold.
• 3rd rest and fold: Cover and rest the dough one final time for 30-60 minutes, followed by stretching and folding once again. Turn the dough folds side down. Visual: The dough should have a smooth surface and each fold should have visible ridges, without pooling back into the rest of the dough quickly.
• Proof:Cover the dough with a tea towel and allow to proof at room temperature for about 12-18 hours or until it's almost doubled in size.
• Cold fermentation: transfer the risen dough into the refrigerator and leave it in the fridge for 12 hours or up to a week. Peak flavor, aroma, and texture will be during a 3-5 day period.
• Invert onto the working surface: Remove from the fridge. Dust working surface with flour liberally. With wet hands go around the edges of the bowl with dough and loosen the dough from the bowl. Inver the bowl with dough onto a floured surface.
• Divide the dough: Using a bench scraper or knife divide the dough if needed. Flour hands and surface as needed to prevent sticking.
• Pre-shape: Flatten the dough slightly. Fold the right side towards the middle, then the left side towards the middle (envelope style). Now roll the long "envelope" tightly forming a roll. Leave to rest for at least an hour on floured surface or parchment paper until ready to bake or use.
• Use as directed in the recipe.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

LEAN BREAD

Steps:

• Combine all of the ingredients in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes. If mixing by hand, use a large spoon and stir for 2 minutes, until well blended. If the spoon gets too doughy, dip it in a bowl of warm water. The dough should be very soft, sticky, coarse, and shaggy, but still doughlike. Use a wet bowl scraper or spatula to transfer the dough to a clean, lightly oiled bowl. Let the dough rest for 5 minutes.
• To stretch and fold the dough in the bowl, with wet or oiled hands or a wet bowl scraper, reach under the front end of the dough, stretch it out, then fold it back onto the top of the dough. Do this from the back end and then from each side, then flip the dough over and tuck it into a ball. The dough should be significantly firmer, though still very soft and fragile. Cover the bowl with plastic wrap and let the dough sit at room temperature for 10 minutes. Repeat this stretch and fold process three more times, completing all repetitions within 40 to 45 minutes. The dough will be a little firmer than when first mixed and the shaggy texture will have smoothed out somewhat, but it will still spread out to fill the bowl.
• After the final stretch and fold, return the dough to the lightly oiled bowl, and immediately cover the bowl tightly and refrigerate overnight or for up to 4 days. The dough will rise to about double, and possibly triple, its original size within 4 to 12 hours in the refrigerator. (If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
• Remove the dough from the refrigerator about 2 hours before you plan to bake. Rub the work surface with a few drops of olive or vegetable oil, then use a wet bowl scraper or wet hands to transfer the dough to the work surface. Divide the dough in half (about 21 oz or 595 g each) for two large loaves; into 4 to 6 pieces for smaller loaves; or into 18 to 24 pieces for rolls.
• Line a sheet pan with parchment paper or a silicone mat, then mist it lightly with spray oil or dust it with flour, semolina, or cornmeal. (If using a banneton or proofing mold, mist it with spray oil, then dust it with flour.) Have a small bowl of bread flour standing by. With floured hands, gently pat the dough pieces into rectangles, then stretch it into torpedos (see page 21), boules (see page 20), or loaves (see page 23), or shape it into rolls (see page 25). With floured hands, gently lift the dough and place it seam side down on the prepared pan (or seam side up in the proofing mold). If air bubbles form, pinch the surface to pop them. Mist the surface of the dough with spray oil and cover loosely with plastic wrap or a towel.
• Let the shaped dough sit, covered, at room temperature for 60 minutes. Then, remove the covering and let the dough proof for an additional 60 minutes. The dough will spread slightly and the skin will begin to dry out a bit.
• About 45 minutes before baking, preheat the oven to 550°F (288°C) or as high as it will go, and prepare the oven for hearth baking (see page 30).
• Just before baking, score the dough with a sharp serrated knife or razor blade. The dough will have spread somewhat but should still have its basic shape, and the shape should spring back in the oven. (If using a banneton or proofing mold, remove the dough from the basket at this stage.) Transfer the dough to the oven, pour 1 cup of hot water into the steam pan, then lower the oven temperature to 450°F (232°C), or 425°F (218°C) for a convection oven.
• Bake for 10 to 12 minutes, then rotate the pan and bake for another 10 to 15 minutes, until the crust is a rich golden brown and the internal temperature is 200°F to 205°F (93°C to 94°C). For a crisper crust, turn off the oven and leave the bread in for another 5 to 10 minutes before removing (rolls will take less time). Cool the bread on a wire rack for at least 1 hour before slicing or serving.

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

ALL-PURPOSE ENRICHED BREAD

Steps:

• Make the tangzhong: Combine the milk and 6 tablespoons flour in a medium saucepan and whisk until smooth. Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken, about 2 minutes. Continue to whisk vigorously, making sure to scrape along the bottom curve of the saucepan, until the mixture is very thick and looks like smooth mashed potatoes, about 20 seconds longer.
• Remove saucepan from heat and scrape the tangzhong into the bowl of a stand mixer. Cover the bowl and let the tangzhong sit until it's room temperature, about the better part of an hour. (A cool tangzhong is crucial to ensuring proper dough development; you can speed it along by chilling the bowl and occasionally uncovering it to stir the tangzhong.)
• Make the dough: To the bowl of the stand mixer, add 4 eggs (reserve the remaining egg for brushing over the dough), then add the oil, sugar, salt, yeast and remaining 3 3/4 cups flour. Fit the mixer with the dough hook and mix on low speed until the ingredients come together as a coarsely textured dough, about 3 minutes. Stop the mixer, scrape down the sides of the bowl with a bowl scraper or flexible spatula, then mix on medium-low, scraping down the sides once or twice more, until dough is smooth, firm and very elastic, 12 to 15 minutes. It will have gathered around the hook but still cling to the slides and bottom of the bowl, and have a mostly tacky, not sticky, texture.
• Stop the mixer and scrape down the sides of the bowl. Add half of the chilled butter pieces and mix on low speed until the butter pieces have incorporated into the dough, about 5 minutes. Stop the mixer, scrape down the sides again, and add the remaining butter. Mix on low until all the butter is completely incorporated. The dough should no longer stick to the sides of the bowl and will have a very smooth, supple appearance. Increase the speed to medium-low and continue to mix until the dough is extremely elastic, another 10 to 15 minutes.
• Test the dough: To see if the dough has built sufficient strength and elasticity - which it will need to expand to its maximum volume in the oven - stop the mixer and raise the hook. The weight of the dough will slowly pull it downward off the hook. (A strong dough will stretch the distance to the bottom of the bowl, rather than tear.) You can also do a windowpane test: Pinch off a golf ball-size piece of dough, and use your thumbs to flatten it and work the dough outward into a thin layer. Slowly stretch the dough, until it forms a thin membrane through which light can pass. If it tears before that point, or as it falls from the hook, continue to mix on medium-low and repeat the test every 5 minutes.
• Let the dough rise: Scrape the dough onto a work surface. (If the dough is a bit sticky, dust it very lightly with flour.) Fold it in half several times to create a smooth, taut surface, then place back inside the stand mixer bowl, smooth-side up. Cover the bowl with plastic wrap or an airtight lid and let rise at room temperature for 30 minutes, then transfer to the refrigerator and chill for at least 4 hours and up to 24. (If making hamburger buns or pistachio morning buns, stop here and see recipes.)
• Prepare the pans: Using a pastry brush, lightly coat the bottom and sides of 2 standard loaf pans with room-temperature butter. Line each pan with parchment paper, leaving an overhang on the two longer sides, then lightly brush the parchment paper with more butter. Set the pans aside.
• Portion the dough: Remove the dough from the refrigerator and uncover. Scrape the dough from the bowl and place on the work surface. Use the heel of your hand to knock out the gas and deflate the risen dough, which will be quite firm. Using a kitchen scale and a bench scraper or a knife, portion the dough into 16 equal pieces. (Each piece will weigh about 70 grams.) If you don't have a kitchen scale, you can eyeball it.
• Form the loaves: Working with one piece of dough at a time, fold it onto itself a few times to create a smooth surface, then gather the edges and pinch them together to form a smooth bundle of dough that looks like a garlic bulb. Place it seam-side down on the work surface and position your hand over the dough, palm barely touching the top and fingers lightly cupping it and resting on the work surface. Drag your hand - and the dough with it - slowly across the surface, moving it in small, rapid circles. The friction between the dough and the surface will help tighten the dome so your loaves rise upward. You shouldn't need to add flour, since the cold dough is easier to handle and much less sticky, but if your dough is slightly warm or otherwise sticky, add just a bit of flour to make it easier to handle. Continue with all the pieces of dough, then arrange the balls inside the prepared loaf pans, 8 per pan in a 2-by-4 pattern.
• Proof the loaves: Cover the pans tightly and let sit at room temperature, undisturbed, until the dough has doubled in size and the individual domes appear puffed and balloonlike, 1 1/2 to 2 hours.
• Meanwhile, arrange an oven rack in the center position and heat oven to 350 degrees. Beat the remaining egg in a small bowl until no streaks remain, then set aside.
• Test the loaves: For the softest, airiest bread, the dough must be fully proofed. Test it by uncovering the loaves, lightly oiling your finger, and gently poking the surface. It should feel filled with air, spring back, and hold a slight indentation from your finger. If it doesn't, cover again and continue to let it rise, repeating the test every 10 or 15 minutes.
• Apply egg wash and bake the loaves: Brush the surfaces of the proofed loaves generously with the beaten egg and transfer the pans to the oven. Bake side by side, rotating each pan 180 degrees and left to right after 15 minutes, until the surfaces have risen dramatically and are deeply browned, 25 to 30 minutes. Let cool completely in the pans, then cut along the short sides with a paring knife to loosen. Use the parchment paper to lift the loaves out of the pans. Slice with a serrated knife.

BASIC BREAD LEAN DOUGH RECIPE - (5/5)

Steps:

• To prepare your mise en place, follow a Simple Bakers Formula by measuring out the ingredients. Set aside. *Note: Use a bread flour with at least 12% protein content. Depending on the humidity, you may require more or less bread flour as you form the dough. Pour the water into a medium-sized, deep bowl and sprinkle the yeast over top. Add three-quarters of the flour. With a wooden spoon, mix the ingredients until just combined and then add the salt. Do not knead at this point. Keep stirring, adding the remaining flour, if necessary. Depending on the humidity, you may need to add a bit more than the measured 2 cups. Add enough flour to create a clay-like mass. As you stir, the dough should clean the sides of the bowl. Turn the dough out onto the counter top, removing any bits of flour and dough that are stuck to the bowl. Knead the dough for at least 5 to 8 minutes until it is smooth. Don't be tempted to add too much flour. Clean out the mixing bowl, if necessary and place the kneaded dough inside. Cover the bowl tightly with plastic wrap at let rise at room temperature until it doubles in size (approximately 1 hour). Once the dough doubles in size, punch it down to expel all of the gas. Cover the dough again and let it rest for about 5 minutes. Once the dough has rested, it can be shaped. Watch Once the dough has been shaped, place it onto a tray lined with cornmeal. Place a small tray on the lowest rack and preheat your oven to 400° F (205° C). Flour the dough quite heavily and cover loosely with plastic wrap. Let the dough proof at room temperature for approximately 30 to 40 minutes. Perform the spring back test to ensure it has proofed enough before baking. Once the dough has properly proofed, slash the dough with a serrated knife or lame. Immediately transfer to the middle rack and pour the water into the small tray to create steam. Immediately close the oven door. Depending on the size and shape of the dough, bake it until the top and sides are golden brown. Once done the bottom should sound hollow. You can even test the temperature by inserting a thermometer from the bottom of the loaf into the center of the dough. The temperature should register between 200-210° F (95-99° C). Once you remove the bread from the oven, transfer to a cooling rack to cool completely. Wait at least 30 minutes before cutting into. Store for 1 to 2 days at room temperature in a paper bag or bread box.

EASY WHITE BREAD

Steps:

• Mix 500g strong white flour, 2 tsp salt and a 7g sachet of fast-action yeast in a large bowl.
• Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
• Tip onto a lightly floured work surface and knead for around 10 mins.
• Once the dough is satin-smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
• Line a baking tray with baking parchment. Knock back the dough (punch the air out and pull the dough in on itself) then gently mould the dough into a ball.
• Place it on the baking parchment to prove for a further hour until doubled in size.
• Heat oven to 220C/fan 200C/gas 7.
• Dust the loaf with some extra flour and cut a cross about 6cm long into the top of the loaf with a sharp knife.
• Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.