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OfflinePenguin
You can't be me I'm a Rockstar

Registered: 02/10/02
Posts: 1,830
Loc: On the Arctic ice shelf.
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Universal dough.
    #2126639 - 11/21/03 03:16 AM (13 years, 17 days ago)

:mushroom2:Universal dough: :mushroom2:

:thumbup:Takes generaly about 3 hours for finished product.

:pill:Flour,  whatever kind you like
:pill:sugar or honey
:pill:salt
:pill:yeast
:pill:water, tepid
:pill:spices, optional

mixing bowl
whisk
mixing spoon, durable
hands, for needing

1. Ratio: 2 &1/2 cups AP flour, unbleched; two tablespoon sweetner; teaspoon o' salt, same as seasonings if you wish; one half table spoon of dry-active yeast and mix with whisk for a few minutes real fast.

2. Get some hot tap water or purified water and make sure it is not too cold or too hot. THis impaires the yeast/ sugar reaction that equals the product of dough :shocked:. test using your finger; if it feels body temp, then it is fine. :smirk:

3. mix water and flour together gradualy. mix then pour, mix then pour. Generaly add enough water so the dough beings to form .  :alert:too much water and the mixture becomes unstable and stick during the first rising. :alert:

4. continue to stir until the flour becomes a ball. add water or flour according if you fuck up this ratio.After abit you can get this down.

5. Using tips of the fingers, gradualy squeeze the tips of the fingers into the dough. If dough is too sticky, powder with flour.

6. dump dough onto a LIGHTLY FLOURED surface and wor  by kneeding the dough until smother and less apart.  :alert:NOT ALL THE DOUGH MAY STAY TOGETHER. THERE MAY BE SOME PLCES OF FLOUR AND DOUGH MIXTURE THAT SEEMS TO HAVE CLUMPED..TRY TO WORK THIS INTO THE WORKING DOUGH. Clean of the surface, re-flour and knead for more if to add the "crumbs"
    Work this dough for about 10 minutes.

7. place dough back in bowl. slice a gash in the top of the dough and cover the bowl with saran warp-like plastic and let rest for about one hour.

8. For pizza dough:  :alert:DONOT do a second ris for pizza dough. Dough becomes weird...go ahead and compare if ya like :alert:

also for softer breads.
Wait until doubled in size. Punch down the dough and let rise another 45- minutes.  :stoned:Bake accordingly. Bagguets, and rolls.

BIGGER  :tongue2:BREADS! Rise 15 minutes beging after fisrt rise by dividing dough and placing in the bread pan.
:pill:It is wish to tass the dough gently before placing in bread pan. IT IS CALLED forming the dough :ooo:

Bake according. :rocket:

This dough can be generaly cooked at a 350-400 degree range for 20-35 minutes

Softer breads: 400-425/450

Pizza dough: 450-broil ( :sun:~very hot temp watch carefullu. A fully made pizza will cook fast if placed in apre-broiled oven. At that point of broil-ed oven: TEMPs ARE AROUND 600 derees IN AN ENCLOSED KITCHEN! be aware.) :alert:

Remember and be safe in the kitchen~






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