Description
A versatile and essential yeast dough recipe for various baking projects.
Ingredients
Scale
- 1 batch yeast dough
- 1 – 2 tablespoons flour for dusting surface (if needed)
Instructions
- Lightly flour a clean countertop. Place the dough onto the surface.
- Using the heel of your hand, push the dough away from you in one smooth motion.
- Fold the dough back over itself toward you.
- Rotate the dough a quarter turn.
- Repeat the push, fold, and turn motion for 8–12 minutes, or until the dough becomes smooth and elastic.
- Test the dough using the windowpane test. Stretch a small piece of dough between your fingers. If it stretches thin without tearing, it is properly kneaded.
- Attach the dough hook to your mixer. Mix the dough on medium-low speed.
- Knead for 5–8 minutes (or as directed by the recipe), stopping occasionally to check the texture. The dough should pull away from the sides of the bowl and feel soft and elastic.
- Perform the windowpane test to confirm gluten development.
Notes
- This dough can be used for a variety of baked goods, such as bread, rolls, and pizza crusts.
- Ensure all ingredients are at room temperature for proper mixing.
- Prep Time: 15 minutes
- Category: Baking
- Method: Mixing and kneading
- Cuisine: American
Nutrition
- Serving Size: 1 roll or pizza crust