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.
Recipe information
Yield
makes about 850 g (2 pounds)
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Elsewhere in this book
Step 5
Mother dough is used in Cinnamon Bun Pie (page 152).
