Food recipes
Artisanal Bakers Dough
Artisanal Bakers Dough Ingredients: wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d oil, olive, salad or cooking Dire...
Artisanal Bakers Dough
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil.
Mix together with a large fork or your hands.
Knead once or twice to form a ball.
It may be sticky, but thats okay.
Oil a bowl and set the dough in it.
Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap.
Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours.
Turn the dough once in the bowl about 3 hours before you want to use it.
The 24-hour fermentation process takes the place of kneading the dough.
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making.
(The dough can be frozen for up to a month; thaw at room temperature before using.)
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
Directions:
Whisk the flour, yeast, and salt together in a large bowl, then pour in the milk and oil.
Mix together with a large fork or your hands.
Knead once or twice to form a ball.
It may be sticky, but thats okay.
Oil a bowl and set the dough in it.
Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap.
Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours.
Turn the dough once in the bowl about 3 hours before you want to use it.
The 24-hour fermentation process takes the place of kneading the dough.
When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making.
(The dough can be frozen for up to a month; thaw at room temperature before using.)