Making the dough :
14 :00 prepare the yeast
14 : 15 mix flours and yeast
14 : 40 kneeding
15 :00 ~ 18 :30 waiting
14: 00 Prepare the yeast :
In a glass, mix 1 ts of yeast, 1 ts of sugar :
14 :15 Mix the ingredients.
Mix 2 sorts of flour (ordinary + bread flour). Later, you can modify proportions at your taste, the more bread flour, the more elastic is the dough = easier to raise, more difficult to spread.
100 g of ordinary flour
150 g of bread flour
Add about 1/3 of teaspoon of salt. Mix well.
Add the prepared yeast. Add progressively more water. Mix well.
You obtain a sticky dough. Cover.
Wait 15 minutes to let the flour absorb the water. Cover.
14 : 40 Kneeding 10 to 15 minutes
That means stretching and pushing the dough with your hands.
You need plenty of ordinary flour in the bowl and on your hands. Don’t hesitate, you can’t add too much flour.
Stretch the dough :
Push it back :
Again and Again….
Don’t do it forever. About 10 minutes should be enough. The dough will become less sticky and more elastic.
Cover. Let it at room temperature.
Wait 2 hours. More is better.
The dough before and after : it has doubled of volume.
And it has changed of texture.