White Flour Master Dough Recipes

MASTER BREAD DOUGH

Steps:

• In a large bowl, combine 2-1/2 cups of flour, sugar, undissolved yeast and salt. Heat water, milk, and butter until very warm (120°-130°). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below:, LOAF: (use half of dough): Roll dough into a 12x7-in. rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8x4-in. loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours. Bake at 400° for 30 minutes or until done. Remove from pan; let cool on wire rack. Yield: 1 loaf., ONION ROLLS: (use half of dough): Divide dough into 10 equal pieces; shape into smooth balls. Place in a greased 8-in. round baking pan. Cover; let rise in warm, draft-free place until doubled in size, about 30-60 minutes. Beat 1 egg with 1 tablespoon water; brush over rolls. Sprinkle with 2 tablespoons dried minced onion. Bake at 375° for 25 minutes or until done, covering with foil during the last 5 minutes of baking to prevent excess browning. Remove from pan; let cool on wire rack. Yield: 10 rolls., SOFT HERB BREADSTICKS: (use half of dough): Divide dough into 12 equal pieces; roll each into a 15-in. rope. Twist each rope several times if desired. Place on two greased baking sheets. Cover; let rise in warm, draft-free place until risen slightly, about 10-20 minutes. Lightly beat 1 egg white; brush over breadsticks. Sprinkle with herbs or herb blends such as oregano, dill weed or Italian herb seasoning. Bake at 400° for 15 minutes or until done. Remove from sheets; let cool on wire rack.

WHITE FLOUR MASTER DOUGH

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine the flour, salt and yeast. Add all of the water and mix on slow speed for 30 seconds or stir with a large spoon to form a coarse, shaggy dough. Add the 2 tablespoons of the olive oil, increase the speed to medium (or continue mixing with the spoon or with wet hands), and mix for another 30 to 60 seconds to make a wet, coarse, sticky dough. It may seem too wet to form a cohesive dough at this stage. Let the dough rest for 5 minutes to fully hydrate.
• Increase the mixer speed to medium-high (or continue mixing by hand) and mix for another 30 to 60 seconds to make a smooth, sticky dough. It should be soft, supple and sticky to the touch, and offer a little resistance when pressed with a wet finger.
• Use 1 teaspoon of the extra oil to make a 15-inch-diameter oil slick on the work surface. Rub some oil on a plastic bowl scraper and on your hands and use the scraper to transfer the dough to the oil slick. Stretch and fold the dough. Cover the dough with a bowl and let it rest for 2 to 5 minutes. Repeat the stretch and fold (rub more oil on the work surface as needed), cover the dough, and let it rest for 2 to 5 minutes. Then repeat the stretch and fold, cover with the bowl, and again let it rest for 2 to 5 minutes. Perform a fourth and final stretch and fold to make a smooth ball of dough. The dough will have firmed up after each stretch and fold and will now be soft, smooth, supple, and somewhat sticky but firm enough to hold together when lifted. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12 to 72 hours.

BASIC DOUGH FOR WHITE BREAD, FRENCH BREADS, PIZZAS, AND HARD ROLLS

Steps:

• Proof yeast in tepid water with the sugar for 5 minutes (see below), then stir in the cold water. Measure the flours and salt into the food processor fitted with a steel blade. With the machine running, rather slowly process in the yeast and water, adding driblets more cold water if needed, until the dough balls up on top of the blade. Let it revolve 8 to 10 times, then stop the machine and feel the dough. It should be reasonably soft and pliable. If damp and wet, process in a tablespoon or so more flour; if dry, add a dribble more cold water. Let rest for 5 minutes.
• Process the dough another 15 seconds or so, then remove it to a floured board and let it rest 2 minutes. Knead it vigorously by hand a good 50 times, as described below.
• Preliminary Rise. Turn the dough into a 4-quart fairly straight-sided ungreased bowl. Cover bowl with plastic wrap and a towel, and set in a draft-free place-75°F is ideal. Dough will rise to 1 1/2 times its original volume, usually in about 1 hour.
• Second Rise. Turn dough out onto a lightly floured board. Push and pat it into a 14-inch rectangle and fold it into 3, like a business letter. Repeat a second time, then return it to the ungreased bowl, cover, and let rise again. It will rise to 2 1/2 to 3 times its original volume, usually in 1 to 1 1/2 hours. When almost tripled, the dough is ready to form and bake.
• The very special movements here are designed to force the dough to develop a gluten cloak that holds as it bakes free-form into its characteristic loaf. Keep your work surface lightly floured at all times, so the gradually forming cloak will not tear. Set a smooth, lightly floured cotton or linen towel on a large rimless (or upside-down) baking sheet, to hold the formed loaves.
• Cut the dough in half, then fold each piece in half. Cover one; push and pat the other into an 8-by-10-inch roughly rectangular shape.
• Fold in half lengthwise. Press and pound firmly with your fist to seal the edges and flatten the dough to about its original shape.
• Roll the dough so the seam is centered on top, and firmly press a rough trench into the seam with the side of your hand.
• Using the seam as a guide, fold the dough in half lengthwise, and again press long edges together firmly to seal.
• Starting at its center, begin rolling this length of dough under your open palms, gradually moving your hands apart and stretching the dough as you roll. Elongate the dough to about 18 inches (no longer than the length of your baking surface!) and place it seam side up on the long half of the lightly floured towel. I now like to pinch the sealed long edges securely together, just to be sure. Cover loosely with another floured towel while you form the second loaf the same way. Make a pleat in the towel alongside the first loaf, to separate the two loaves, and lay the second in place.
• Final Rise Before Baking. Usually 1 to 1 1/2 hours. Cover both loaves with the floured towel and let rise until more than doubled in volume. Meanwhile, make everything ready for baking, so that you may proceed almost at once.
• To Bake 2 Loaves of French Bread. Slide the oven rack onto the middle or lower-middle level, set the baking stone or tiles upon it, and preheat the oven to 450°F. Sprinkle the sliding board lightly with cornmeal, and have your unmolding board and instant-read thermometer at hand.
• Remove the covering towel and place the unmolding board against the inside side of one loaf, lift the towel on the other side, and flip the loaf, its smooth side up, onto the board, then nudge the loaf onto one side of the sliding board. Repeat with the second loaf. Push the loaves so that the ends of each are at one end of the board.
• With a razor blade held almost flat, make 3 slightly angled slashes in the top of each loaf. Open the oven door. Poise the sliding board so that the ends of the loaves are about 1 inch from the back of the oven, then quickly snatch the board out from under the loaves, depositing them on the hot surface. Immediately pour 1/2 cup water onto oven floor or hot pan (see page 83). Close the door. Bake 20 minutes; reduce temperature to 400°F and bake 10 minutes more, until done (see below). Remove and cool on a rack.
• BAGUETTES. After the second rise, divide the dough into 3 equal pieces. Shape, roll, and stretch each into a thin (2-inch diameter) rope; let rise until more than doubled. Bake as for fat loaves, but check for doneness 5 minutes after reducing heat to 400°F.
• ROUND COUNTRY LOAF (OR LOAVES). After the second rise, turn the dough out onto a floured surface; deflate as described in the master recipe. Use all the dough for 1 large loaf, or divide in half for 2 smaller loaves.
• Pat the dough into a disk. Lift one side and bring it almost over the other; rotate a quarter turn, and repeat 6 to 8 times, to make a thick cushion. Turn the dough over and rotate it between your palms, tucking the sides under as you go, to make a smooth, round loaf.
• Turn the dough over, smooth side underneath. Pinch the edges together, set on a floured towel, and cover with another towel. (Repeat with the remaining dough, if you are making 2.)
• Let rise until more than doubled. Prepare and preheat oven to 450°F as in the master recipe. Transfer the loaves smooth side up to the cornmeal-dusted sliding board. Slash the top with your razor in a decorative pattern, such as a crosshatch or a tree with branches. Slide into the oven, create steam, and bake as in the master recipe. Large loaves may need an additional 10 to 15 minutes at 375°F to finish baking.
• BAKING IN LOAF PAN. Butter a 2-quart loaf pan. Pat the dough into a rectangle slightly smaller than the pan. Fold in half lengthwise twice, as for long loaves, to form an even rectangle. Place seam down in pan, press flat into corners. Let rise until dough has doubled in volume.
• Meanwhile, slide rack onto lower-third level, and preheat the oven to 450°F. Slash top of loaf lengthwise down the center with a razor, and bake for 20 minutes, then reduce temperature to 400°F. When done, turn out of pan and cool on a rack.
• HARD FRENCH ROLLS. After its second rise, divide dough into 12 pieces. Fold each in half. One at a time (or 2 when you are an expert), rotate the dough under the palm of one hand to form a ball. Pinch undersides to seal, and set smooth side down on a lightly floured towel. Cover with a second towel and let rise until more than doubled.
• Prepare and preheat the oven to 450°F, as in the master recipe. Arrange the rolls 3 or 4 at a time smooth side up at the end of your cornmeal-dusted sliding board. Slash each with a circular stroke around the side, or a cross on top. Slide onto baking stone and rapidly continue with the rest. Make steam as in the master recipe. Bake 15 to 20 minutes, then reduce temperature to 375°F and bake a few minutes more until done.
• PIZZA. For two 16-inch tomato pizzas. Set rack on the lower-middle level and preheat the oven and pizza stone to 450°F.
• Form the dough into 2 smooth balls and let rest, covered. After 10 minutes, lightly flour a pizza paddle; flatten and stretch the dough into a thin disk on the paddle by rolling it out and pressing into shape with your fingers, or stretch and twirl it, professional-style, while supporting it on both your fists and twisting them apart-you'll have to see it done to do it!
• Brush the top of the dough generously with olive oil, dust with 1/2 cup of grated hard cheese, and spread over 2 cups of fresh tomato sauce (page 30). Drizzle on more olive oil, sprinkle on 1/2 cup or so of grated mozzarella cheese; a sprinkle of thyme, oregano, or Italian herbs; and a little salt and pepper. Drizzle on more oil and another 1/2-cup dusting of grated hard cheese.
• Slide onto hot baking stone and bake 10 to 15 minutes, or until top is bubbling, edges have puffed, and bottom is crisped. Prepare second pizza while first is baking.
• It's always wise to make sure your yeast is really active. Stir a tablespoon of active dry yeast in a cup with 3 tablespoons of tepid water and a pinch of sugar. In 5 minutes it should begin to bubble. It's alive!
• If you overknead in the processor, the dough can heat up; in addition, the gluten strands can break down, preventing a full rise. To finish the dough, fold it over on itself, then, with the heels of your hands, push it out in front of you, roughly, rapidly, and vigorously. Repeat about 50 times, until it is smooth and elastic and when you stretch the dough it holds together. It should not stick to your hands unless you pinch and hold a piece.
• Flour contains both starch and gluten. The gluten holds the particles together and also allows the dough to hold its rise. However, gluten develops increasing resistance as the dough is worked, and it then becomes more and more difficult to manipulate. Whenever your dough won't roll easily, simply stop where you are and let it rest 10 minutes or so. The gluten will relax, and you can continue.
• Ideal temperatures are 70° to 75°F. Warmer, the rise is too fast and you miss out on flavor development. Colder is fine, even down to a refrigerator chill-you get flavor development-but it simply takes the dough longer to rise: the colder the environment, the longer it takes.
• French bread not only rises free-form, but it bakes free-form-not in a pan. It is difficult, even frustrating to attempt it without the proper equipment. Here is what you will need.
• A Hot Baking Surface. French bread does not cook properly when baked on a metal sheet. It must be slid upon a baking stone or a pizza stone, or line your oven rack with ceramic quarry tiles-available in some cookware shops or in building-supply stores.
• Unmolding and Sliding Boards. The risen loaf is unmolded from its floured towel and slid onto the hot baking surface. I use 3/8-inch plywood bought at the home-improvement store, an 8-by-20-inch board for unmolding and for sliding a single loaf, and a 20-inch board 2 inches narrower than the width of my oven for sliding several long loaves or rolls.
• Cornmeal. A light dusting of coarse cornmeal on the sliding board keeps the dough from sticking.
• Steam. To prolong the rise and set the crust, you need steam the first few seconds of baking. In an electric oven, toss 1/2 cup water into the bottom, just before closing the door. In a gas oven, set a hot cast-iron frying pan on the lowest level as you preheat, and toss the water into that when the time comes.
• If you prefer to make the dough entirely by hand, mix the ingredients in a bowl with a sturdy wooden spoon, then turn dough out onto a lightly floured work surface. For the first few minutes, pick it up with a scraper and slap it down roughly, and continue a number of times, until the dough begins to have body. Let rest 5 minutes. Then proceed to knead it with your hands as described below.
• The loaves should feel light, they should make a pleasant thump when tapped, but they are not done until an instantread thermometer, left in for several seconds, reads 200°F.

COOKIE DOUGH MASTER RECIPE

Steps:

• Melt butter in a microwave safe mixing bowl.
• While butter cools, sift together dry ingredients (flour, powder, salt).
• Whisk together eggs, vanilla, and other liquid flavorings thoroughly, beating until well blended and slightly frothy.
• Sift together the sugars, breaking up any clumps.
• Cream together the butter and sugars thoroughly until well aerated.
• Add egg mixture, beat thoroughly into the sugar mixture, again until very well aerated / fluffed.
• Add flour mixture to the sugar-egg-butter batter slowly, blending with each addition.
• Stir in mix-ins as chosen.
• If making drop cookies, 2 - 4 hours of chilling to set the dough is suggested but not neccessary.
• Pour into cake pan, brownie pan, or mound in 2-tbs drops on cookie sheets.
• Bake at 340 - 365 for: 25 - 35 minutes for brownies, 20 - 30 minutes for cakes, and 10-15 minutes for cookies.
• Makes x2 9x13 brownie pans, x3 9" cake/pie pans, or 3-4 dozen BIG chocolate chip cookies.
• FINAL NOTE: This recipe is quite open to variation. Look for further uploads as variants.