Basic bread dough

Basic Bread Dough

Yield: 1 sandwich loaf, 2 French sticks, 12 dinner rolls, 2 12" pizza crusts although commonly doubled (values in parenthesis)

Ingredients:

  • 290 g (~1¼ cup) water (580 g)
  • 40 g (~2 Tbsp) honey (80 g)
    • This can be substituted with 33g of sugar and an additional 7g of water. Honey is ~17.8% water.
  • 10 g (~1 packet) active dry yeast (20 g)
  • 8 g (~2 tsp) salt (16 g)
  • 460 g (~3¾ cups) AP flour (920 g)
    • For a softer loaf that stays fresher longer, use the Tangzhong technique described in the notes.
  • 30 g (~¼ cup) powdered milk (optional) (60 g)
    • This acts as a "dough conditioner" to make a softer bread.
    • If not used, then add an additional 15 g AP flour.
  • 1 tsp (~5 mL) distilled vinegar (optional) (2 tsp / ⅔ Tbsp)
    • This acts as a natural preservative by inhibiting mold growth.
    • ⅛ tsp (~1 g) of Citric Acid is an alternative. (¼ tsp)
  • 15 g (~1 Tbsp) unsalted butter softened (30 g)

Directions:

  • Combine the water and honey in a 2 cup glass liquid measuring cup.
  • Heat the liquids mixture to ~100° F and dissolve the yeast into it.
  • Add salt to the yeast mixture but do not stir.
  • Let stand until aromatic and foamy; about 5-10 mins.
  • While waiting, weigh out the flour, and powdered milk into the bowl of a stand mixer and attach the dough hook.
    • Depending on the model of your mixer, you may need to stir by hand at the beginning or scrape the sides down in the middle to make sure everything is incorporated.
  • When the yeast mixture is ready, stir to ensure the salt is dissolved and add the vinegar.
  • Turn the mixer to speed 3 and add the acidulated yeast mixture to the flour.
  • Mix until the dough begins to sit in the bottom of the mixer bowl or holds on to the hook.
  • Add the butter and continue to mix until it is incorporated.
  • Lightly grease a bowl with oil or butter and place the dough in it, turning to fully coat with the fat.
  • Let rise in a warm draft free place for 30 mins.
    • Ideally, 80-90°F with 75% humidity.
    • Bringing 1 cup of water to a boil in the glass measuring cup in the microwave and placing it on the floor of the oven to one side with the bowl on the middle rack on the other side works well.
  • While waiting, prepare a loaf pan by buttering and flouring.
  • Turn the dough out onto a lightly floured surface and tri-fold it a couple of times before rolling the dough out until it is ½” thick and the width of the long side of the loaf pan.
  • Roll the dough up like a jelly roll and place it seam side down in the prepared loaf pan.
  • Let raise a second time in a warm draft free place until doubled (~30-90 mins).
  • Preheat the oven to 350°F and bake for 30 mins +/- 5 mins.
    • 325°F for convection ovens
    • Turn at the 10-15 minute mark to ensure an even cook.
    • Start checking with an instant read thermometer at the 20 min mark for an internal temp of 190°F.

Note:

  • For a softer loaf that stays fresher longer, the Tangzhong technique does wonders:
    • Put 30 g of the flour along with an extra 60 mL of water and/or milk in a small saucepan.
      • AP or Bread flour is needed, so substitute if the recipe only uses other flour(s) (e.g. whole wheat, rye).
    • Whisk until no lumps remain.
    • Place the saucepan over low heat, whisking constantly.
    • Cook until the mixture thickens enough to leave lines on the bottom of the pan (~3-5 mins).
    • Remove from the heat and cool the tangzhong to room temperature.
      • This can be accelerated by transferring to a separate container and putting in the refrigerator for a few mins..
    • Add to the bowl of the stand mixer with the rest of the ingredients.
  • You can add all kinds of seasonings to this recipe for a sweet or savory final product.
  • If using dried spices, then reconstitute them in a little water before adding them to the wet ingredients. This ensures they don't take the moisture from the flour which leaves a dry and crumbly cake like texture.
    • I like ½ Tbsp onion powder, 1 tsp garlic powder, and ½ Tbsp Italian seasoning with an additional 5g (2 tsp) water for pre-seasoned garlic bread.
    • Shape as French sticks, cool, cut in half long ways, top with an Italian cheese blend, toast under the broiler for a minute or two, and cut into 1" strips. Serve with homemade pasta tossed in garlic cream sauce topped with your protein of choice (e.g. blackened chicken, creole shrimp, seared scallops, pistachio/parmesan/panko crusted pork chops) and a side of roasted asparagus for the perfect romantic dinner.
  • Roll the dough out flat into a 16"×9" sheet, coat with a cinnamon and sugar mixture, roll starting from a long side, and slice in 2" pieces to make 8 cinnamon rolls.
  • A good example of substituting some things and adding others to this basic recipe can be seen in the Parker House Rolls recipe. These make excellent make ahead Thanksgiving dinner rolls.
  • Another good example of this is the Pumpernickel Bread Dough recipe; which makes some great Ruby Tuesday copycat croutons.
  • This was based on the Basic Bread Dough Two and Basic Bread Dough Too recipes, but has become my primary base dough recipe.
  • For French sticks, turn after 12 minutes and then pull after an additional 10 minutes.