You know the expression slow and steady wins the race? It so happens that that’s the secret to making a great dough at home! A slow and steady rise develops the dough in flavour and texture, giving you an amazing result no matter what you make it into, be it bread rolls, bread sticks or my personal favourite, pizza! I have developed this recipe with a bit of trial and error to make it possible for you to make anything requiring a bread dough. The longer you leave this dough to slow rise and develop the better it gets, the time frame being anywhere between 24 hours to 1 week in the fridge. Making this dough is super simple, the only hard part of this recipe is having the patience to let it do it’s thing. I love to make dough at the beginning of a week and using it during the week when I need it. When I feel like making bread, pizza, flatbread or anything else, i don’t have to worry about making the dough, it’s already made, I just have to take a portion of it out of the fridge and let it sit at room temperature until I want to use it! See how easy it is to make your own dough below!
|Prep Time: 5 minutes||Kneading Time: UP TO 10minutes||Resting Time: 1hr to 6 days|
Key words: Dough, baking, bread, pizza
MAKES: ~860g of dough
- 3.75 Cups / 470g cups Bread flour
- 1 Cup & 3 Tbsp / 300ml Water
- 1. 5Tsp Instant Dried Yeast
- 2 Tbsp Oil (depending on what you’re making use olive oil or a flavourless oil e.g. sunflower)
- 1 Tsp Honey
- 1 Tsp Salt
- To make the dough, pour the warm water into a bowl and add the honey and yeast, mix that to combine everthing, don’t worry if the honey doesn’t completely dissolve, it will get mixed it.
- To that add the oil, flour and salt, and bring that together with your hands in the bowl, if you have a stand mixer with a dough hook attachment you can let that go for up to 8 minutes to mix for you. If you are hand kneading turn the dough out onto a surface with any flour left on the bottom of the bowl. Flour the surface if you need to and knead the dough until smooth, elastic and well combined, this can take up to 10 minutes!
- Allow the dough to agein the fridge for 24 hours to 6 days if you want to develop it more, or quick rise it in a warm place for 1hr+
- If quick rising, knock the dough back byt punching it down at half time. Eg. If rising for 2 hours, at the 1 hour point oucnh the down dough and rise for the remainin hour!
- If aging the dough, remove it from the fridge 1-3 hours before use to allow it to come up to room temp!
See the pictorial below:
Turn the dough out on a work Surface after bringing it together with your hands a little in the bowl
Bring it together more so you can start kneading it