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The Perfect Yeast Dough by Jamie Oliver
Bashny.Net
It’s time to bake delicious pies with berries and fruits, pizza with tomatoes grown in your own country, or cakes with a variety of fresh fillings.
Jamie Oliver shares with us a universal recipe for yeast dough, which is guaranteed to make a delicious pastry. And even bread!
Masterclass by Jamie Oliver
Gotta:
1. On the working surface sift flour and manka. Make a depression in the center.
2. Crush the yeast with your hands and lay it in a recess. Of course, they can be pre-diluted in warm water, but if you are in a hurry, you can do as Jamie did; the difference, the chef assures, will not be any.
Quality fresh yeast is perhaps the most important thing in what your baking will be. And it should be lush, porous and tender.
3. Pour water into the depression and with the help of a fork begin to mix the dough. Jamie advises to forget about mixers, combines and other kitchen appliances that could help in mixing dough. Everything should be done with your hands, the dough should feel your energy.
4. Gradually switch to stirring with your hands: you need to do this extremely vigorously, for 10 minutes. As a result, the dough should become silk, smooth and elastic.
The time you will spend on kneading is a kind of test: knead enough, so carbon dioxide will be released from the dough, the dough will rise 2-3 times and become soft and porous.
5. Form a ball from the dough, make incisions, cover with food film and leave in a warm place for 30 minutes.
6. The dough came intensively to wash, Jamie even advises to beat it properly to knock out the accumulated unnecessary air.
7. Now you can bake whatever your soul wants.
Source: domashniy.ru/
Jamie Oliver shares with us a universal recipe for yeast dough, which is guaranteed to make a delicious pastry. And even bread!
Masterclass by Jamie Oliver
Gotta:
- 500g flour
- 500 g of fine grinding manki (that's Jamie's secret, manka gives dough an amazing taste)
- 30g fresh yeast (no dry yeast from the bag!)
- 550 ml of warm water (Jamie recommends focusing on the human blood temperature, this is how water should be, that is, 37-38 ° C)
- 15 g of sea salt (the Englishman urges you to add salt, otherwise the dough will be fresh like an old shoe)
1. On the working surface sift flour and manka. Make a depression in the center.
2. Crush the yeast with your hands and lay it in a recess. Of course, they can be pre-diluted in warm water, but if you are in a hurry, you can do as Jamie did; the difference, the chef assures, will not be any.
Quality fresh yeast is perhaps the most important thing in what your baking will be. And it should be lush, porous and tender.
3. Pour water into the depression and with the help of a fork begin to mix the dough. Jamie advises to forget about mixers, combines and other kitchen appliances that could help in mixing dough. Everything should be done with your hands, the dough should feel your energy.
4. Gradually switch to stirring with your hands: you need to do this extremely vigorously, for 10 minutes. As a result, the dough should become silk, smooth and elastic.
The time you will spend on kneading is a kind of test: knead enough, so carbon dioxide will be released from the dough, the dough will rise 2-3 times and become soft and porous.
5. Form a ball from the dough, make incisions, cover with food film and leave in a warm place for 30 minutes.
6. The dough came intensively to wash, Jamie even advises to beat it properly to knock out the accumulated unnecessary air.
7. Now you can bake whatever your soul wants.
Source: domashniy.ru/
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