a list of recipes > Basic Bread Dough made with an Autolyse preamble

Basic Bread Dough made with an Autolyse preamble.

This recipe is for a 75% hydration dough mix. The water is added in stages to facilitate thorough mixing when it is time to add the yeast and salt. The recipe yields five 900 gram portions to fit in loaf pans, and two medium size balls for pizza dough.

Ingredients:

Dough ingredients:

3000 grams of good bread flour. For example; King Arthur Organic 12.5% Protein Bread Flour
4 tablespoons (approximately 68 grams) of Salt for 2.25%
Optional: 15 grams of Diastatic Malt Powder
2000 grams of cold water for initiating mix

Levain

250 grams of warm water
3 teaspoons of Fleischmann's Active Dry Yeast (approximately 8.5 grams for 0.3%)

Preparation:

Place the dough ingredients in the mixer bowl. Place 1000 grams of cold water in first. Reserve 1000 grams of the water to add as the mixer kneads the dough. Add the flour and salt to the liquid. Mix at slow speed until the water is incorporated and the dough becomes smooth. Use the reserved water to ensure that any flour that resists becoming moist can be incorporated into the dough.

Pause the mixer and let the dough autolyse for 1 to 2 hours.

Dissolve the yeast in the warm water, and then add it to the dough mix.

Mix the yeast into the dough. Develop the gluten with the mixing action.

When the dough begins to become elastic pause the mixer and let the dough rest for 10 minutes.

Stop the mixer when the dough becomes springy and resilient.

Remove the dough from the hook and let it rest in a bowl where it may bulk ferment and rise over the course of several hours.

Bake:

Pre heat oven to 400*F

Pizza Dough with sauce and cheese: 14 minutes

Large Ball in 10" cast iron pan: 24 minutes

Small Ball in 8" cast iron pan: 22 minutes