two skinny jenkins


120821 – The Real Dough
120822, 5:14 pm
Filed under: DINNER | Tags: , ,

Adapted From Cook’s Illustrated

  • 3 cups (16 1/2 ounces) bread flour, plus more for work surface
  • 1 teaspoons sugar
  • 3/4 teaspoon rapid-rise yeast
  • 1 1/3 cups ice water (about 10 1/2 ounces)
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 1/2 teaspoons table salt
  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled and floured countertop until smooth, about 1 minute.
  3. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  I strongly recommend making the dough 2-3 days in advance of baking.  That way it will give you a nice and bubbly crust (like the photo!).
About these ads

Leave a Comment so far
Leave a comment



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s



Follow

Get every new post delivered to your Inbox.

%d bloggers like this: