2023-02-22 22:50:46 +01:00
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<title>Basic Dough Recipe :: My site of stuff :: Paul Wilde</title>
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<h1>Paul Wilde :: My site of stuff <a href="#navigation" title="Navigation">🗺</a> <a href="#contact" title="Contact">🗪</a></h1>
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<main class="main basicdoughrecipe">
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<h2>Basic Dough Recipe</h2>
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<sub> - A really easy dough that you can use for bread, pizzas, naan bread, etc.</sub>
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<h3>Ingredients</h3>
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<ul>
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<li>300ml warm-ish water</li>
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<li>7g salt</li>
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<li>28g sugar</li>
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<li>30ml olive oil</li>
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<li>500g flour</li>
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<li>7g dried yeast OR a decent amount of sourdough starter and 2g dried yeast</li>
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<li>a selection of herbs (optional)</li>
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</ul>
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<h3>You'll need…</h3>
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<ul>
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<li>a bread making machine will make this a lot easier…</li>
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<li>…if you don't have a bread maker …</li>
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<li>large mixing bowl</li>
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<li>large wooden chopping board</li>
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<li>an apron - this can get messy</li>
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</ul>
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<h3>Recipe</h3>
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<p>It'll take about 1 hour 30 minutes + more time to let the dough rise </p>
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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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<section>
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<hr />
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<sub>
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<sub>Published : Thu, 01 April 2021 at 11:41am +0100<br/>
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</sub>
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</section>
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<li>
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2023-04-10 15:02:25 +02:00
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<a href="https://paulwilde.uk/thanks/">Thanks</a>
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2023-02-22 22:50:46 +01:00
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2023-04-10 15:02:25 +02:00
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<a href="https://paulwilde.uk/aboutme/">About Me</a>
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2023-02-22 22:50:46 +01:00
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2023-04-10 15:02:25 +02:00
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2023-02-22 22:50:46 +01:00
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2023-03-24 10:27:39 +01:00
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2023-02-22 22:50:46 +01:00
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2023-02-22 22:50:46 +01:00
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2023-03-24 10:27:39 +01:00
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2023-02-22 22:50:46 +01:00
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