Baking Essentials Pasta Madre Mother Dough Recipes
MOTHER DOUGH
The cakes, cookies, or pies may have lured you into this book, but you are about to meet your favorite recipe. This bread dough is always tasty, very forgiving, and can be fashioned into nearly any style or variety of bready item. It takes a very "don't take yourself so seriously!" approach to bread baking and is the easiest, most versatile recipe in the book-your resulting bagel bombs, volcanoes, brioche, focaccia, and croissants will be proof of that. Make this dough one day, refrigerate it, and use it the second, third, or fourth day, if need be. Or freeze it for up to 1 week; just make sure to let it come to room temperature before using.
Yield makes about 850 g (2 pounds)
Number Of Ingredients 5
Steps:
- Stir together the flour, salt, and yeast in the bowl of your stand mixer-do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.
- Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
- Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes.
- The dough is ready to be used as directed in the following recipes. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.
- Mother dough is used in Cinnamon Bun Pie (page 152).
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5/5 (4)Total Time 120 hrs 10 minsCategory Sourdough StarterCalories 373 per serving
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- DAY 1:Take 20g of your active sourdough starter, 100g of flour, 50g of water and 3g of honey and mix together in a small bowl until they form a dough. Turn the dough out onto your counter and knead together until it forms a smooth ball. Score a cross in the top of the ball and drop into a clean, wide mouth jar. Place a sheet of paper towel over the top and secure with an elastic band. Leave the starter in a warm place for 24 hours.
- DAY 2:After 24 hours your stiff ball of dough will have fermented into a marshmallowy sponge with lots of bubbles on the sides of the jar. The top might have formed a dry skin. Remove the Pasta Madre from the jar, discard all but 50g of the starter and mix with 100g of flour, 40g of water and 3g of honey. Bring it together into a shaggy dough. Tip the dough out on to the counter and knead into a smooth ball. Now, roll the dough out into a strip and then roll into a log. Score the log with a cross and place into a clean jar.
- DAY 3:Leave your Pasta Madre alone today. You'll notice that it is fermenting, it may have peaked or perhaps not yet - depending on the temperature you're keeping it at. Just leave it be - do not stir it.
- DAY 4:Today you will refresh your Pasta Madre by discarding all but 50g and feeding it with 100g of flour, 40g of water and 3g of honey. Bring it together into a shaggy dough. Tip the dough out on to the counter and knead into a smooth ball. Now, roll the dough out into a strip and then roll into a log. Score the log with a cross and place into a clean jar.
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