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Master Bread Dough Recipe Recipe

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Contributor:  
Contributor:  
Carla Lien

Category:
Category:
 

Master Dough Recipe


Ingredients:  
Ingredients:  
3 cups (710 ml) warm water
• 1˝ tablespoons granulated yeast
• 1˝ tablespoons kosher salt (can decrease to taste)
• 6 ˝ cups (910 grams) unbleached all-purpose flour
• Flour, cornmeal or parchment paper, for the peel
• 1 cup (240 ml) hot water (for steam in the oven)

Directions:
Directions:
1. Put the water, yeast, salt and flour into a 5-quart (4.75 l) container or stand mixer bowl. Use a Danish
dough whisk, spoon or the stand mixer fitted with the paddle attachment to mix until uniform and no dry
bits remain.
2. Cover (not airtight) and allow to rise at room temperature for about 2 hours.
3. The dough can be shaped and baked right away, or refrigerated in a lidded container (not airtight) for up to 14 days. The dough is easier to work with after 5 hours of refrigeration.
4. Prepare a pizza peel with flour, cornmeal or parchment paper. Sprinkle the surface of the dough in the container with flour. Use kitchen shears or a serrated knife to cut off a 1-pound/455 g (grapefruit-size) piece of dough. Cover the remaining dough and refrigerate for baking loaves within 14 days.
5. Sprinkling with more flour to prevent sticking, use your hands to shape a smooth ball by gently stretching the surface of the dough around from the top of the ball to the bottom on all four sides, rotating the ball a quarter turn as you go. Shaping should take no more than 20 to 40 seconds.
6. Place the dough on the prepared pizza peel and allow to rest for 60 minutes. You can cover the dough loosely with plastic wrap, but it isn’t necessary. The loaf may not rise much during this time.
7. At least 20 minutes before baking, set an inverted baking sheet or baking stone near the center of oven and preheat the oven to 450 F (230 C/gas 8). Set a metal broiler pan on a lower rack.
8. When the dough has rested for 60 minutes, dust the top liberally with flour and then use a serrated knife to slash a ˝-inch (12 mm) deep cross or four parallel lines of the same depth.
9. Slide the loaf off the peel and onto the hot stone. Immediately pour the hot water into the broiler pan and close the oven door.
10. Bake for about 30 minutes, or until the crust is richly browned and firm to touch. Allow to cool completely on a rack before eating.
 

Baguettes


Ingredients:  
Ingredients:  
˝ pound/225 g (orange-size piece) Master Recipe
• Unbleached all-purpose four, for dusting
• 1 egg white mixed with 1 tablespoon water, for
egg wash
• 1 cup (240 ml) hot water

Directions:
Directions:
1. Preheat the oven to 450 F (230 C/gas 8), with a baking stone set on the middle rack. Place an empty
broiler tray on any other rack that won’t interfere with rising bread.
2. Sprinkling the dough with flour to prevent sticking, use your hands to shape a smooth ball by gently
stretching the surface of the dough around from the top of the ball to the bottom on all four sides,
rotating the ball a quarter turn as you go. Shaping should take no more than 20 to 40 seconds.
3. Let the dough ball rest for about 15 minutes. You can cover the dough loosely with plastic wrap, but
it isn’t necessary.
4. Gently stretch the dough into a ˝-inch-thick (12 mm) oval. Fold in one of the long sides and gently press it into the center, taking care not to compress the dough too much. Bring up the other side to the center and pinch the seam closed. Flip the dough over and stretch very gently into an even log that’s about 1˝ inches (36 mm) wide.)
5. Dust the dough with flour. Using a bench scraper or sharp knife, cut the baguette on a slight diagonal into 6 equal pieces.
6. Transfer the dough to a parchment-lined baking sheet, shaking off excess flour and elongating them a bit as you go. Let rest for about 20 minutes.
7. Using a pastry brush, paint the dough with the egg wash. (You can sprinkle with flour instead of using the egg wash for a more rustic crust.) Use a serrated knife to make a single long slash on a diagonal down the center of each bun.
8. Set the baking sheet onto the hot baking stone. Immediately pour the hot water into the broiler tray and quickly close the oven door. Bake for about 18 minutes, or until richly browned and firm.
9. Transfer to a wire rack, remove from the parchment, and let cool completely.

 

 

 

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