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<title>Basic Dough Recipe :: My site of stuff :: Paul Wilde</title>
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<h2>Basic Dough Recipe</h2>
<sub>&nbsp; - A really easy dough that you can use for bread, pizzas, naan bread, etc.</sub>
<h3>Ingredients</h3>
<ul>
<li>300ml warm-ish water</li>
<li>7g salt</li>
<li>28g sugar</li>
<li>30ml olive oil</li>
<li>500g flour</li>
<li>7g dried yeast OR a decent amount of sourdough starter and 2g dried yeast</li>
<li>a selection of herbs (optional)</li>
</ul>
<h3>You'll need…</h3>
<ul>
<li>a bread making machine will make this a lot easier…</li>
<li>…if you don&#x27;t have a bread maker …</li>
<li>large mixing bowl</li>
<li>large wooden chopping board</li>
<li>an apron - this can get messy</li>
</ul>
<h3>Recipe</h3>
<p>It'll take about 1 hour 30 minutes + more time to let the dough rise </p>
<p>If you have a bread maker:</p>
<ol>
<li>add the water, salt, sugar, herbs, oil, flour and yeast/sourdough starter
<strong>IN THAT ORDER</strong> to the bread makers container.
<ul>
<li>You <em>must</em> add them in that order, or at least water first else the
mixture will not mix correctly.</li>
</ul>
</li>
<li>set the bread maker to its “dough” setting and set it going - job done!<br />
(P.S. you can just use this same recipe as a regular bread too - just set the
bread maker to the regular “bread” mode)</li>
<li>At this point I normally transfer the dough to a suitable container and
cover it to let it rise.</li>
</ol>
<p>Without a bread maker:</p>
<ol>
<li>add the flour, salt, sugar, herbs and yeast/sourdough starter to the
large mixing bowl and dry mix them all together.</li>
<li>form a well in the middle of the flour mixture and slowly pour in the
water bit by bit, mixing the flour mixture into the water as you go </li>
<li>continue to mix the flour and water mixture, youre going to need to use
your hands, but give it a good mix until everything is mixed together well.
<ul>
<li>you want the dough to still be a bit wet, so if its dry, add a bit more
water</li>
</ul>
</li>
<li>dust the large chopping board with flour and turn out the wet-ish dough
ball onto the board. </li>
<li>Knead the dough, <em>a lot!</em> Just keep kneading, adding more flour if
necessary.
<ul>
<li>As you knead youll noticed the dough ball become more smooth and
springy, but it will also feel “stronger”</li>
</ul>
</li>
<li>Once the ball is nice and firm, but still springy, place it into a suitable
container and cover to let it rise.</li>
</ol>
<p>After a few hours of rising time (longer if youre using sourdough starter)
your dough will, hopefully, have risen enormously. You can now use it.
Ill be adding recipes for <a href="/recipes/">pizzas</a>, <a href="/recipes/">naans</a> and other
things that use this dough here, eventually.</p>
<section>
<hr />
<sub>
<sub>Published : Thu, 01 April 2021 at 11:41am +0100<br/>
</sub>
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