Freesia
This morning I kneaded the dough, and in the evening I baked delicious pies with meat, cherries, strawberries Thank you very much for the recipe!
All-purpose Sweet Dough Peter Reinhart
Anise
Freesiawhat handsome men you have baked! Rosy, delicious!
Thanks for the photo, it was nice to admire! Good luck and delicious pastries!
Logy
Anise! I specially registered on the forum to say thank you so much for the recipe!
The baking turns out to be enchanting!
Yesterday I kneaded the dough according to this recipe, today baked buns from the morning ... Lush, airy, light ...
I would be glad to post pictures, but I can't. The buns sold out at cosmic speed. I even managed to spread fudge on only the last two ... While the fondant was cooking, the buns from the table somehow, bye, disappeared ...
And how convenient it is! In the evening I threw the dough into the refrigerator - and that's it! Then, for four days, you can bake whatever your heart desires at any time!
An excellent recipe! Thanks again!
Anise
LogyHow nice that I liked the recipe so much! Thank you for your feedback!
Bake to your health!
Yes, very "convenient" dough, and delicious! I myself always return to this recipe.
basolka
I looked at this recipe for a year, probably, and did not dare. And so, I decided, I did everything strictly according to the recipe. The dough came out very sticky, but I decided not to add flour. I put it, as it was said, in a bowl greased with vegetable oil, and covered it in the refrigerator until morning. In the morning I was surprised, the dough stopped being sticky, it became so oily and very pleasant to work with. I made pies with apples and cinnamon.
ABOUT! Anisochka, what a blessing I want to say !!!! This is an excellent dough! Three days, and the pies have not even begun to harden! : girl_claping: Will definitely become a favorite! Thank you, Anis!
Anise
Basolka, Olya, thanks for the tip! Bake to your health!
Somehow I'm always a little embarrassed, because I didn't come up with the recipe myself, but just bought a book, translated, baked and brought here what I really liked. I think that the author, Peter Reinhart, would be very pleased to know that we like his recipe so much.
KatRin
Girls, my HP kneaded it for 20 minutes, I'm worried if it's too much. I put it in the refrigerator, tomorrow I will bake buns, only without vanilla and zest, the kids are allergic
KatRin
I baked buns with cinnamon and sugar and with poppy seeds and sugar in the morning) Tasty and beautiful. Half of the dough is left, I want to bake pies with cottage cheese and an apple. Interestingly, and if you grease with sweet tea, the same ruddy will be ???
Mom Tanya
Quote: KatRin

I baked buns with cinnamon and sugar and with poppy seeds and sugar in the morning) Tasty and beautiful. Half of the dough is left, I want to bake pies with cottage cheese and an apple. Interestingly, and if you grease with sweet tea, the same ruddy will be ???
In the post, I just smear it.
BlackHairedGirl
Anise, we have this dough "registered" firmly and for a long time ... Thank you for introducing us! Another baking ... From the remnants of the dough and the remnants of the feta cheese, three khachapuri were made, which did not survive until the photo session, alas ...

All-purpose Sweet Dough Peter Reinhart
Anise
Tanechkawhat delicious rolls!
Thanks for the photo, I admire! I wish you delicious pastries!

KatRin, I am glad that I liked the taste of the dough! Good luck!
Waist
Anise, and what should be the bun when kneading? I persistently smears a puddle under it and drags its tail in all corners, like a snail
Albina
Buns made from such a dough should last longer?
Anise
Quote: Waist

... and what should be a bun when kneading? ...

Waist, the dough should be soft, elastic, slightly sticky, so to speak, that is, it can stick a little to your hands if you take it, but at the same time lag behind them without traces.
To make it convenient to cut such a dough, lightly grease the work surface and hands with vegetable (olive) oil. And everything should turn out well.

Albina, products made from this dough are soft and fresh the next day after baking, they have not lasted longer.
Galina S
Hello Anise recently started experimenting with cold dough. And then I came across your recipe. Thank you so much, firstly, it is so convenient for me, secondly, without eggs, which means that such a dough is very tender for fasting, and the most important thing is that the airy pies are crumbly soft. made half milk / water

All-purpose Sweet Dough Peter Reinhart

now that's the only way I'll do it.

Anise
Galina S, I haven't been to the forum for a long time, only now I managed to enter, and here is such a wonderful report!
The pies turned out to be very nice, appetizing and airy, you can feel it even from the photo!
Thank you for the pleasure to look at your pastries and I am very pleased that I liked the dough recipe!
Good luck and delicious pastries!
Galina S
Anise hi got accustomed recipe. really like. everything is simple and fast !!!
All-purpose Sweet Dough Peter Reinhart
just cool pies. thanks again!!!!
Anise
Galina S, good and pies! And these beauties, as for selection!
Natazum
I kneaded the dough, put 40g of olive oil, and 40g. Ghee. Mixed in cotton on the "pelmeni" mode (20 min). I put it in the refrigerator, I'm waiting ...
Jeny
Tell me, can you replace milk with kefir? And should yeast be reduced?
Admin
Quote: Jeny

Tell me, can you replace milk with kefir? And should yeast be reduced?

The yeast here is already slightly below the norm for the amount of flour, if you succeed with baking and working with dough - take less yeast
Replacement for kefir is possible, according to your taste - but according to this recipe, bread rolls are meant to be rich with the addition of a large amount of sugar and butter

And just in general, any replacement is possible, if you are sure of the quality of the baking result - experiment and bake for health
Jeny
Thank you. I will try
Anise
Quote: Jeny

Tell me, can you replace milk with kefir? And should yeast be reduced?

Zhenya, you can do as you want, you just need to understand that it will be completely other recipe, not the one in question. If your goal is to reproduce the recipe of Peter R., then it is better to stick to the recipe, then a good result is guaranteed.
With regard to yeast, given the composition, this is a normal amount, it is possible to reduce, but this can significantly lengthen the fermentation process.
Good luck!
Galina S
Thank you so much!! really like the recipe !! here are the mushroom pies and buns. It is very convenient, I put the dough in the evening, and in the morning I have time to bake before work. And my dear ones are waiting for fresh pies in the morning

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart
Natalishka
Girls, well, this is simply impossible. I have bookmarked so many good recipes just today. And I want to cook everything. But how to do that
Anise
Galina S, what buns, what pies! Wonderful beauty!
Thank you for the pleasure to look at your pastries!
And I am very glad that the recipe is liked and used!
Good luck and delicious pastries!
Galleon-6
Galina S
Hi and I have pizza from this dough today

All-purpose Sweet Dough Peter Reinhart

and buns here

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

Thank you very much !!!! from the whole family !!
KatRin
And I had cheesecakes and buns today)
Anise
Quote: Galina S

... and I have pizza from this dough today
... and buns here

Galya, thank you very much! The buns are the most delicate, and the pizza is very appetizing!
By the way, I baked a lot of this dough, but for some reason I never tried pizza.
Thanks for the idea! I am taking it into service!

KatRin, there will be an opportunity, bring cheesecake buns here, with pleasure try Let's admire together!
Fun
Anise, thanks for the wonderful recipe!
Baked bagels today!
All-purpose Sweet Dough Peter Reinhart
Anise
Fun, Natalya, the bagels are so good! All handsome men!
Thank you mutually!
grinaty
AniseThank you very much for the wonderful dough! Having seen enough of the beautiful and seductive Galochka pies (Galina S), I also decided to bake pies. I put the dough at 9 pm and plan: in the morning, slowly, I'll make the cabbage filling, - I'm looking forward, in short! In the morning at 7 am I open the refrigerator to feed the cat, and there is a mountain !!! instead of a test.Of course, my filling broke off, it was necessary to save the dough. I baked delicious buns - my husband endlessly sneaks into the kitchen for another portion. Feel like I'll finish it all today
Probably I should have put a little less yeast - not 12g, but a maximum of 10, right? So I'll do it next time - it's a very successful dough and it's very easy to make! Thank you!!!
Anise
Grinaty, Natalia, smiled with a story.
And it's nice that you like the recipe, thanks!

Quote: grinaty

... In the morning at 7 am I open the refrigerator ... and there is a mountain !!! instead of a test ...
Alternatively, you can knead the dough lightly, if anything, it will rise later, even in the refrigerator.
See for yourself with yeast, if they are so active, then try to reduce it a little.
I wish you delicious pastries!
grinaty
Thank you! And that I will bake and often - that's for sure
Galina S
Oh, I'm probably tired of the buns, so tasty this time oh, I envied myself
Thank you so much!!!!!

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart
grinaty
Quote: Galina S
so delicious this time, I envied myself
Checkmark, yes, your photos are the best illustration for a wonderful recipe AniseThank you very much
Anise
GalyaYou can endlessly admire such beautiful buns! So show it, it's great! Thank you!
And, of course, many thanks to the author, Peter Reinhart, for the wonderful recipe!
I myself really love this dough and I often use it, so today I just baked pies with apples:

🔗 🔗
Help yourself!

grinaty
AniseHow tasty is it? Pies with fresh apples? Oh, you have to bake too - I made so much apple jam in the last "apple" year True, my husband recognizes only with cabbage. We'll have to look for a consensus
Galina S
Quote: Anise
And, of course, to the author, Peter Reinhart
Oh, I was not attentive, it was clear! from great people the recipe is. but thank you that you can tell us about you? I will be very bright here often
Quote: Anise
Help yourself
Oh what !!! and the dough is what dough is on the cut
Anise
Galya, thanks, with pleasure I will switch to "you"
Come back often, bring your wonderful pastries, let's admire together!
Natalia, about the filling, right, but with jam it will also be good! And with cabbage, and fried potatoes with onions.
Galina S
Anise Hello! here I am again
sausages in dough, they are just a little bit and buns for small

All-purpose Sweet Dough Peter Reinhart

Thank you
Anise
Galya, good day!
Delicious beauty again!
Sausages seem to be in baskets! Cool!
Thank you!

Galina S
Anise Hello! I congratulate you on March 8th, let spring burst into your life and everything will be fine !!
🔗

I baked cheesecakes with cottage cheese again
All-purpose Sweet Dough Peter Reinhart

and buns
All-purpose Sweet Dough Peter Reinhart
Anise
Galya, how nice, thank you very much for your congratulations!
Thank you for a delicious holiday treat!
Buns and buns are wonderful!

And you with the Spring Festival! Happiness, joy, love and good luck!
And all the girls, familiar and unfamiliar, who looked into this topic,
congratulations on March 8!

🔗
Kirks
I want to try the recipe, tell Galya how you made the sausages in the dough. I liked the form very much.
Musenovna
I like this dough very much. Delicious pastries and very convenient. In the evening I kneaded, and the next day you bake.
The only request. Maybe the book contains more interesting recipes for cold fermentation ?! I would be very grateful if you could post something else.
Galina S
Quote: Kirks
tell Galya how you made the sausages in the dough. I liked the form very much.
Oh, I won't be able to draw here. I'll try it in words. roll out the cake, and make three cuts inside it without cutting the edges. put the sausage and wrap it in a roll, pinch the seam and lay it down with the seam.

Quote: Musenovna
Maybe the book contains more interesting recipes for cold fermentation ?! I would be very grateful if you could post something else.

I would also like more such recipes
Anise
Maybe there are other interesting recipes for cold fermentation in the book?

Musenovna, Galina S, here you are, from the same book:

Pain a l'Ancienne Rustic Bread (Rural bread)
Whole wheat 50:50 bread and pizza dough (oven)
Soft Cheese Bread
Pizza dough Neapolitan (Neo-Neopolitan Pizza Dough)
Galina S
Quote: Anise
from the same book:

e-mine! she could guess where to look

I already bake anise cheese and onion, wait

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