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The flour only needs to be fully hydrated and mixed in with the yeast and salt.
Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak.
I’m not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn’t warm up too much and then put it away.
Maybe I’ll try with practically no machnine kneading next time, just run the machine until everything is mixed well.
I love my KitchenAid for certain things but for dough I’ll usually use a dough whisk. It’s a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol.
Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I’ll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza.
For real.
The flour only needs to be fully hydrated and mixed in with the yeast and salt.
Leave to rise in a cool place and the yeast does all the heavy lifting for you. Modern bread is forced to rise; traditional bread making relied on time to allow the dough to rise and mature, so to speak.
I’m not making bread but got into making pizza. I have a dough box which fits into. my fridge. I measure good flour, water, salt and yeast, give it a but in my household kitchen machine of kneading so it doesn’t warm up too much and then put it away.
Maybe I’ll try with practically no machnine kneading next time, just run the machine until everything is mixed well.
I love my KitchenAid for certain things but for dough I’ll usually use a dough whisk. It’s a simple stick with a couple hard loops on it. Strong enough to thoroughly mix dough, but takes less time to clean than anything else, except maybe my hands lol.
Aside from holiday challah, I probably make focaccia more than anything else. And depending on my mood I’ll load up the focaccia with some dollops of sauce, veggies, meat, and cheese for something closer to a Detroit style pizza.