All-purpose Sweet Dough Peter Reinhart

So I came to say THANK YOU VERY MUCH for the recipe !!!
I was looking for a recipe for a yeast dough without eggs (I had to completely remove eggs from the diet due to allergies ...) I came across your wonderful recipe.
Already according to this recipe, I bake different pastries for two weeks - there was pizza, and buns, and a pie with frozen fruits, a fish pie, and we eat buns with sugar with my husband for distillation, the pastries are always delicious.
When kneading dough, everything that is at home is used, there is milk - good, I replaced no milk with dry milk or water, I also tried it with butter. I really like the idea of ​​cold fermentation, in the evening the dough is in the refrigerator, at night to dream of a delicious pie, in the morning to bring the idea to life with renewed vigor !!!
I already ferment ordinary bread in the cold way, and then bake it in the oven. Even I am not an experienced baker and I can feel the difference in the taste and quality of the bread, and of course for the better!

[Sol * ka]

Sol * ka, Welcome! And thank you very much for your feedback!
Good luck and delicious pastries!

And I run to you with gratitude, made cakes with salted cottage cheese and herbs, left the dough after the refrigerator for literally 10 minutes to prepare the filling, tried the oven with proofing before baking and without. It worked equally well, and this is what the recipe wins over.

finally took a photo of buns from this test

[Sol * ka]

Sol * kawhat nice buns!
Thank you very much for the treat!

Zoyaaa, and you

Thank you for the recipe Anise yesterday kneaded the dough, today baked pies with potatoes and sausages in the dough. Made with fresh yeast, the dough doubled in the refrigerator. I took it out of the refrigerator and left it warm for an hour, but it didn't rise anymore. But in the oven it grew well, I made pies 40 grams each. And thanks to Galina for a tip on shaping sausages in dough

[Natalia]

Natalia, wonderful pastries turned out, and buns and sausages in the dough - good! Thank you for a photo! It's nice that I liked the recipe!
Good luck and delicious pastries!

[Anise]

Anise Hi
I brought the pizza, well, it's crooked and slightly burned, which did not stop it right away and destroy it, breakfast was very tasty today. Thank you

[Galya]

Galya, good day! Thank you for the delicious breakfast!
The pizza is good Oh, sooo delicious!

Anise, hello
us pies with canned food, and for small buns. thank you so much, never fails the dough

[Galya]

Galya, dear, you constantly surprise me and delight me with a variety of shapes and types of baked products from our favorite dough!
Thank you so much for sharing your baked goods!
She is, as always, beautiful and delicious!

And today we are playing with buns!

[Natalia]

Natalia, good buns!

Anise hello. here are the buns



delicious !!!

[Galya]

Galya, thanks for the buns and buns! Beautiful!

Anis, thank you very much for the recipe!

I was looking for an uncomplicated recipe for yeast dough without eggs (remembering what my grandmother said - eggs can be the reason that pies quickly turn stale), I found yours, and I confess honestly - I needed it right now, so I put it on the usual mode with a rise. The pies turned out to be very tasty, and those that managed to survive two days later did not turn stale and remained in decent shape (as for me - even tastier, they probably ripened)). Then I went to my mother with the dough, tried to knead it in advance and put it in the fridge overnight .. It was very unusual to work with a cold dough (although it had spent more than an hour without a refrigerator before work).I am not very good with the usual one)) In general, I wrote down this recipe for myself so far as universal for all pies and rolls, even if in a warm or cold way)) Thank you!

And I want to ask a question .. As they say, just do not hit with slippers, please)) I rarely sculpted pies, in principle .. It is always easier to stretch the dough on a baking sheet, put the cabbage filling into it and close it. And I did it .. That is, there is little experience with pies .. And if the filling is not very wet, I can handle it. I made open curd pies - they were molded only on the way .. I decided to make with cherries, we love her very much. Once we bought pies with cherries in a bakery, but inside there were not only berries themselves, but also a thick "broth" .. Well, then, people somehow mold pies with jam. In short, I made a cherry filling yesterday - frozen cherries in a frying pan, sugar on top. Everything melted away, began to gurgle little by little. I took a little of the syrup, cooled it down, there was flour, and brewed the rest of the cherries so that the syrup was thicker .. Meanwhile, the dough was already ready for work. I began to sculpt pies, and at the first - a bummer ((I work with the dough - I smear my hands with butter and a cutting board. I started to connect the edges, the liquid from the filling began to fall on the edges, no matter how hard I tried. And instantly the edges stopped sticking together. Well, nothing at all The more (and kind of neatly) I tried to take "clean" areas outside, the more I got smeared in the filling .. In short, I wanted to throw the "pie" out the window)) I rolled them on a baking sheet, sides, filling, strips on top and into the oven. Then (because there is nowhere to put it entirely) into portioned pieces I cut it, although it was all smeared. But in principle, very little syrup leaked out. This morning, however, half of the pie was gone. It turned out very tasty. But I really want to learn how to sculpt pies. It is much more convenient to "store" them and take them with you to work.
Girls (and boys), please, if it's not difficult, poke your nose like sculpted pies with liquid filling, and so that it is not 5% of the total pie, and if possible, more. Maybe where the manual is, I'll go read it.
Thank you very much in advance!

[Darsergevna]

Darsergevna, you are welcome and glad that you like the recipe.

Once they bought pies with cherries in a bakery, and inside there were not only the berries themselves, but also a thick "broth" like that ..

In these pies, most likely there is a special thermostable filling, it is unlikely that in the production of bakery products they will complicate their work and make a filling from fresh berries.
I myself do not bake pies with a very liquid filling, so I can hardly suggest anything.
With fresh apples I do this: I cut into cubes, a little carcass in a pan with a small amount of butter and sugar to taste, remove from the stove and add starch (not flour!) To the hot mixture, stir, let it cool and use it in the filling. The pies are normally molded, I put the fillings decently, nothing comes out when baking. You can add cinnamon if desired.
And here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0 Natasha-Chuchelka has shown in detail how to sculpt pies, see if the technology can come in handy.

Anis, thanks a lot for the advice and for the link. I'll try starch instead of flour. I also came across videos about jam pies. Everywhere the filling lies neatly in the middle and does not spread, like mine. There was simply no starch at hand, and I decided that there would be no difference .. So I will buy starch and will try again)

[Darsergevna]

Darsergevna, I wish that everything turned out the way you want. Good luck!
I also forgot to write about one of my favorite fillings - plastic marmalade. It is very good at baking, does not spread, and it is a pleasure to sculpt pies with it. Although not a liquid filling, it can come in handy.

Anise hello! haven't reported here for a hundred years. but the dough always comes in !! really like. today there were pies



Thank you!

[Check mark]

Check mark, good day! Nice pies!
Thank you dear for the treat!
And I also have the same basket!

Oh, and yesterday we baked a pie with cherries. Thought to take another picture when I was baking ... And then they snapped it up that they forgot about the photo session

Anise hello our favorite dough !! pizza and buns for the little one



thank you

[Galya]

Galya, good day! Oh, what a delicious beauty!
The pizza is good, and the crumb of the buns is so deliciously tender, just a delight!
Thank you very much, I love your pastries!

FRIENDS! The dough is excellent, super-super turned out. BUT how, everyone gets ruddy cakes and buns, from all sides. My sugar leaked out of the buns to the bottom and burned, along with the bottom of the buns. I have a deep pot, I decided, in accordance with the book about the stove, to lower the baked goods down to the second level, the temperature is 180-190 degrees. Now I don’t know, I probably need to raise it higher. Can anyone give advice? Thank you.

[OLYA 812]

OLYA 812, most likely the matter is in the peculiarities of the oven, probably, from below it heats up strongly.
Try raising the baking sheet either to a medium level, or even slightly higher.
And on the bottom you can put an additional baking sheet (empty) in order to somehow reduce the heating from below.
And some ovens overheat, that is, set the desired temperature, and the real one will turn out to be much higher. In mine, I measured it with a special thermometer, so instead of 180 there are all 200 C.
In this case, bake at a lower temperature. Can you also lower the baking temperature a little?
In general, you need to adapt to the "character" of a particular oven and oven, changing the temperature, time, position of the baking sheet in order to develop a baking algorithm. Good luck!

And on the bottom, you can put an additional baking sheet (empty) in order to somehow reduce the heating from below

it is better to fill the pan with sand for a more even heating of the oven and the temperature will keep longer. What are you girls, beautiful buns-patties

Anna thanks again for such a light and tasty dough she made small pizzas and buns with sugar. Well, very convenient dough, I come home late and this dough is a lifesaver. In the evening I kneaded, and the next day delicious pastries.

[Natalia]

Nataliawhat cute pizzas!
Thanks for the photo! The beauty!

Anis, hello I bring you another thank you. I want to say that your dough is in use, I bake everything only on it !!! I only regulate the sweetness and that's it. I do not always report thanks for such a convenient, very simple and always-always-obtained recipe !!
here are just buns and curls with cottage cheese !!!

[Check mark]

Check mark, what a delight for buns with cheesecakes!
Thanks for the delicious beauty!

[Anna]

Anna, now I'm going to knead the dough. And something took me into doubt. Isn't there a lot of liquid for such an amount of flour - 337 g of milk and 80 olive oil

[Kirch]

Kirch, Lyudmila, not much, everything should be fine, do not hesitate. Do you just want to add olive oil? Can be mixed with creamy, for example, for a creamy aroma
I often add both. Good at it.

Thanks for the quick response. So I will. And melt the butter?

I don't melt, just keep the butter at room temperature to keep it soft. If it is out of the refrigerator, but you urgently need to knead the dough, I warm it up slightly in the microwave for 10-20 seconds, just a little, so that the butter only slightly softens.

Thank you. I went to knead

Good luck, Lyudmila! And delicious pastries!

[Anise]

Anise! I baked it today. The dough is really easy and simple to prepare. Obedient, keeps its shape well, does not creep on the baking sheet when baking. I enjoyed working more with the cool dough. The pastries turned out to be very soft, I would even say tender. Made bagels with chocolate filling and stuffing for stuffed pies from Lisss`s. Delicious! Tomorrow I will bake again!

What a treat!

[Anise]

Anise! I baked it today ...

Lenochkawhat a pastry! Wonderful pies and bagels!
The crumb is tender for buns! Thanks for the pleasure to admire!
Bake and enjoy! Delicious baking!

[Anise]

Anise, Anechka, I have another huge thank you! The more I bake from this dough, the more I fall in love! Help yourself!

[LedyDragon]

LedyDragon, Helen, what a beauty! Wonderful pastries!
Apple filling?
Hello, thanks, I will help myself with pleasure!

[Anise]

Anise, Thank you, Anya! Yes. I already love apples, and the Lisss filling won me over.And there was also a filling of dried apricots

Yes. I love apples anyway, and the Lisss filling won me over ...

I also sooo love apples and everything from apples and apples!

Dear Anis! Hats off to your dough recipes! Always easy to perform and budget. Thank you. On my own I want to add a little secret of always fragrant baking. And with any filling. A little cinnamon and nutmeg. The mixture of these ground spices gives the same aroma with which bakeries and bakeries are fragrant. My cinnamon is always ground, but I rub the nut with a small grater. Try it!

[tumanofaaaa]

tumanofaaaa, Ira, thanks for the kind word, embarrassed me!
After all, the real authors of the recipes are professional bakers and this is their merit.
I just translated and tested. And I share what I really liked sooo much and to which I myself constantly return and bake.

On my own I want to add a little secret of always fragrant baking.

Ira, thank you very much for sharing the secret!
I didn't mix cinnamon with nutmeg, I will definitely try.

[Anise,]

I also sooo love apples and everything from apples and apples!

Anise, SISTER!!!
Ira, thanks for the advice and I'll give it a try!

Anya made pies from your dough. No photos. Didn't even try. They all went to the bag and drove off to Vitebsk with their eldest son. He is my future doctor. Pleased with the dough at work. Quick and easy. In general, everything I like. Thank you. I will use it!

[Irochka]

Irochka, thanks for trying the recipe. My son will definitely be glad when he will eat!
Great success in his studies, he chose a noble and responsible profession for himself, well done!

[I have chosen a noble and responsible profession for myself, well done!]

I have chosen a noble and responsible profession for myself, well done!

Oh, Anechka, don't push the patient! Free! I would be the head of the department, or at least a relative of him. And so .... until it breaks and whether it breaks ... Around ..... But I'm talking about the patient! In general, he's done well for me. School with gold, now an excellent student. But for all that, not a nerd. Shalaput! In general, I have kids. The younger is special. Began reading at 2.5 years old. And now 3 reads him in three languages. Moreover !!! No one has ever forced, and it is not possible. just answered questions, I'm sorry to flood you. WILL BE FURNACE!