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Sunday, November 7, 2010

Master Hearth Bread Dough Recipe

This recipe has slowly evolved over the years. I wanted a Master recipe that I could easily remember for many different uses and through trial and error came up with this one which is very close to old Italian Bread recipes which just called for flour, salt, water, and yeast.  I have found that the addition of olive oil and a bit of white wine make this bread dough even more flavorful and give it is higher rise. With this same recipe (or a few simple adjustments) I can make Italian Breads, French Baguettes, Big Soft Pretzels, and Italian Stuffed Bread.
1 1/2 cups warm water (Tip: I like to replace 1/2 of the cup of water with white wine or simply add a tablespoon of white balsamic vinegar, it helps the rising!)
4  cups unbleached bread flour (King Arthur is my favorite)(You may need up to 1/2 cup more depending on the type of flour you use you will know it's ready when it forms a ball)
3 tablespoons olive oil
1 1/2  teaspoons sea salt OR 2 teaspoons Kosher salt
2 1/4 teaspoons yeast

~Mixing & Kneading~
Food Processor Method: 
 Place all of the dry into the machine with the dough hook attached and mix on low for a few seconds.
While it is still running add the water and oil through the shoot.
After a ball forms allow it to mix for 1 minute longer working out all of the bumps and forming an elastic ball. Remove the dough and place in an oiled bowl covered with an oiled sheet of plastic wrap.
Rest at least until a finger indention remains ( 2 hours) but the longer the better (I let it rise until it is to the top) 
Kitchen Aid Method:
Mix water & yeast in mixer until foamy, mix 2 cups of flour, salt & oil for a minute add more flour until a dough ball forms, Mix for 8 minutes (Kitchen Aid) adding flour if it becomes too sticky, although you do want a slightly sticky dough.Oil up your hands and cover the ball of dough in oil, leave it in the Kitchen Aid bowl and cover with oiled plastic wrap.
Hand Method:
Mix the flour and salt and make a well. Add the yeast and liquid into the well. Stir the liquid and yeast together gradually adding in the flour from the edges to the middle. It will be messy at first. Eventually you will have a very sticky ball of dough, it will still be messy at this point. Using your hands and a bench scraper or spatula start scraping the dough up and slapping it back down on to the counter, do this continually for 15-20 minutes. Until it's smooth and elastic.Rest at least until a finger indention remains ( 2 hours) but the longer the better (I let it rise until it is to the top)

Now you can proceed with one of these recipes or your very own!
Note: Some adjustments are necessary in some recipes such as Whole Wheat.

1 comment:

The Short (dis)Order Cook said...

That's a beautiful recipe. Olive oil AND white wine? Definitely a creative bread!