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The Ultimate Dough^F

An all-purpose dough that can be used for anything from baguettes to loaves to buns.

Ingredients

1000 g flour
750 g water
20 g salt
3 g yeast

Hydration: 75%

Recipe scale:

1x

Units:

Notes

YEAST CONTROLS SPEED. That, and the temp of your proofing environment.
- So if you want dough fast, just double or triple the yeast and put in a warm spot (you can turn the oven on for 30s then turn it off).
- Keeping it light means it can proof on the counter all day or overnight without exploding out of the bowl.
Makes two loaves in a standard loaf pan.
See also: Pizza Dough, a higher-hydration variation of this recipe.

Instructions

Mix all the dry ingredients together.
Add the water and stir until there are no dry parts left.
Cover and leave it.
When you see it’s risen a bit, come back and give it a stretch and pull.
After a couple of rises with stretch and pulls, shape into your desired bread.
Give it a little time to proof again after shaping.
Cook in the oven at 425°F, preferably with steam.