1 oz/25 g fresh
yeast or 2 (1/4-oz/7-g) packages active dry yeast
1 tsp sugar
about 3/4 cup/200 ml warm water
3 1/3 cups/500 g all-purpose/plain flour + 1/2
cup/75 g to sprinkle work surface
3/4 tsp salt
Basic Bread:
1 oz/25 g fresh
yeast or 2 (1/4-oz/7-g) packages active dry yeast
1 tsp sugar
about 1 1/2 cups/350 ml warm water
5 cups/750 g all purpose/plain
flour + 1/2 cup/75 g to sprinkle work surface
1 tsp salt
Method:
Place
the yeast in a small bowl. Add the sugar and half
the warm water and stir until dissolved.
Set aside for 15 minutes. It will look creamy when
ready. Stir well.
Place the flour in a large bowl and sprinkle with
the salt.
Make a hollow in the center and pour in the yeast
mixture and remaining water. Stir until the flour
has been absorbed.
Kneading: Sprinkle a 9 work surface, preferably made
of wood, with a little flour.
Place the dough on the work surface. Curl your
fingers around it and press together to form a
compact ball.
Press down on the dough with your knuckles to spread
it a little. Take the far end of the dough, fold it
a short distance toward you, then push it away again
with the heel of your palm. Flexing your wrist, fold
it toward you again, give it a Quarter turn, then
push it away. Repeat, gently and with the lightest
possible touch, for 8-10 minutes.
When the dough is
firm and no longer sticks to your hands or the work
surface, lift it up and bang it down hard against
the work surface a couple of times. This will
develop the gluten. The dough should be smooth and
elastic, show definite air bubbles beneath the
surface, and spring back if you flatten it with your
palm.
Place in a large, lightly oiled bowl and cover with
a cloth. Set aside to rise. The dough should double
in volume.
To test if ready, poke your finger gently into the
dough; if the impression remains, then it is ready.
Remember that yeast is a living ingredient, affected
by temperature and humidity, among other things.
Some days it will take longer to rise than others.
Vegetarian
Recipes - Bread Dough Recipe
