Today I'm making bread dough with the following gifts:
- Oxo 1130800 Good Grips Food Scale with Pull-Out Display from Aunt Ginny
- Danish Dough Whisk from Aunt Sherry & Kim
Look at that bow on the package from Aunt Ginny - she made it!
I thought I would walk you through the dough-making process that I've used with all the breads I've shared.
As I mentioned before, I use the master recipe from Artisan Bread in 5 Minutes a Day. This is such an easy bread to work with and you really don't need to purchase anything except for a few basic ingredients. Using the food scale to measure your ingredients makes this dough so much quicker to come together!
Here's what you need:
- Unbleached All Purpose Flour
- Something to mix it in (I use the Cambro Round Food Storage Container)
- Something to mix with (I use a Danish Dough Whisk)
- A food scale (I use this one from Oxo - it is light weight, small, runs on batteries, and rocks!)
Put your mixing container on the scale and zero it. Add 1lb 12.75 oz of flour.
Zero it again
Add 1/2 an ounce of yeast, and 1/2 an ounce of salt.
Stir it up and then pour in 1.5 lbs of warm water. (not hot!)
You want to continue to mix just until all of the flour is incorporated. Don't overmix, don't knead. Eventually it will look like this:
Then, you rest the lid on top (don't snap it all the way shut)
and let the dough rise until it doubles in size and flattens off.
And that's it - I keep this dough in the fridge all of the time. Here are a few pictures of various breads I've made with this dough:
Not pictured: flatbreads, cinnamon swirl loaf, pepporoni rolls, pita bread, boule's, etc.