All-purpose Sweet Dough Peter Reinhart

[Galina S]

Galina S, Checkmark, good afternoon!
How I love your wonderful pastries!
Thank you for the joy, I admired it with great pleasure !!!

Anis, Anechka! Thank you very much for the dough! Now I was baking cabbage pie. The dough is amazing, I made it yesterday, at night in the refrigerator it tried to GET OUT of the container ... but it was caught on time and put back in place!
And today a wonderful soft pie!
2 weeks ago I baked pies with apples and cabbage with an egg. Everyone loved it. The dough is just MIRACLE !!! Thank you for your hard work!
Now this is my favorite dough!

[mamusi]

mamusi, Margarita, thank you very much for your feedback!
And for a delicious and beautiful pie from our favorite dough!
It's sooo nice that I liked the recipe!

[Anya]

Anya, thanks a lot for the recipe. Has already baked from this test several times. First I made buns, and now rolls. I add sugar, since my boys are not sweet, but I put less milk, with a full norm of milk, the dough floats and does not want to keep its shape at all.

[Maritana]

Maritana, Marinochka, thanks for the tip!
I am very pleased that I liked the recipe!
Let the recipe always delight you with the wonderful taste of baking from it!

[Anya]

Anya, here are my buns. Baked in the Prumel miracle oven. Lovely dough (y) The buns turned out to be very airy and fluffy. And delicious. Thanks for the recipe

[Natalishka]

Natalishka, Natasha, what gorgeous buns, the crumb is so fluffy and tender !!! It turned out very well! Thanks for the joy to admire the pastries !!!

Hello girls. Please tell me what is the reason. Yesterday evening I made the dough, I did everything strictly according to the recipe, measured it with scales, fresh yeast deluxe, like the author in the first posts, put 10g and the dough didn't rise overnight, and the smell of yeast. The term for yeast is normal until February 29. I took it out and I don’t understand what to do with it. It seems to me there is not enough yeast. I made a dough, or did I just have to throw the yeast and knead it? Yes, and of course it took more flour than in the recipe itself, I have it "floating"

[Ulichka-1988]

Ulichka-1988, good day! I think that the dough should not have been done, I mixed everything in the refrigerator. This dough has been made several times - delicious ....., especially the buns with sugar! Everything is according to the recipe, with the exception of flour (everyone has different flour). You may need to add a little. Good luck!

[Ulichka-1988]

I made a dough, or did I just have to throw the yeast and knead it?

Ulichka-1988, why did you make the dough? Read the first post on how to make dough, everything is simple and it seems clear there. Weigh everything, knead the dough, put it in the refrigerator. If it has risen a little in the refrigerator, take it out before cutting, let it stand on the table at room temperature for 1-2 hours (see for yourself how long you need), the dough will warm up and rise. Then cut and bake.
Since you have such flour, the next time you make the dough, it is better to reduce the amount of liquid in the recipe, but do not add flour on top, it is not necessary. It is always best to adjust the amount of liquid and not other ingredients.
And you can increase the amount of yeast a little the next time.
Good luck with your baking!

I also made this dough many times, but did not put it in the refrigerator, and after proofing, I sculpted and baked it. I love 🔗 I already know the recipe by heart. I put it in the refrigerator only once, but apparently it didn't give him enough warmth.

I read it carefully! Just out of habit, I made a dough ((((I took out the dough, it stood on my window for two hours, the sun just warmed up.And it rose a little! The cheesecakes are delicious and soft! But here I look at the photo that you posted here, after all, my crumb is not much different, but it's also soft, it's just super! Thanks a lot for the advice! Next time I will take into account all the subtleties about the liquid!

Tell me, do you have to put the report in the refrigerator or can you wait until it rises and bake right away? I just put it in the refrigerator, it rose well for me, but at room temperature it did not get warm even in 2 hours ... I blinded buns, put them on proofing and baked .. I made half a portion and accidentally overdid it with salt, and even a little baked ... I will try again, I like that there are no eggs in the recipe)

[Olga]

Olga, I knead this dough on the day of baking and bake pies. I like. But somehow I put it in the cold. And then, apparently, she didn't let me get warm enough. Therefore, the product was not lush enough (I don't remember exactly what it was).

[olechka99]

olechka99, Olga, you can knead the dough, let it rise at room temperature for 1-1.5 hours, then cut it into products and bake, as usual.

[Anise]

Anise, Thank you)

[Anise]

Good day!Anise, brought you a report and a huge THANKS for the gorgeous recipe! I didn’t believe that such a dough could make "downy" pies. I did it in the morning, my eaters tasted it late in the evening, the pies were weightless, airy, soft. The dough was made in water, with pressed yeast and vegetable oil. Proofing was done for 1 hour. The recipe for forever and ever in a cherished notebook! The photo is not so hot, but I think it can be seen that the pies are lush.

[eugeshka]

eugeshka, Eugene, oh, what handsome pies, one to one!
And on vegetable oil, a gorgeous dough turns out, I agree!
It's sooo nice that I liked the recipe! Use it for joy!
Delicious pastries! And thanks for the tip !!!

[Anise]

Anise, and in a multicooker it will turn out to bake a cake?
My oven is not very good.

[Anise]

Anise, and in a multicooker it will turn out to bake a cake?
My oven is not very good.

Can I answer)) My oven has broken down and I am baking everything in a slow cooker now, it turns out very tasty, only I always turn it over, because the top comes out pale, and I love a golden brown crust)
I tried to do it according to this recipe, but I nahimichil a little, so it turned out not right. Experience is still not enough, I am learning. And you will succeed!))

[olechka99]

olechka99Thank you Olga
If possible, unsubscribe

Today I made and baked sorrel pie again.

Anise! Thank you so much for the dough recipe. It took root with me and became one of my favorites. This is the first dough that I leave in the refrigerator. It's so interesting to watch him. It grows beautifully, trying to demolish the shelves.

[knob]

knob, I am very glad that I liked the dough recipe!
Thanks for your feedback! I wish you delicious pastries!

Anya !! hello, I'm bringing you cheesecakes! I did it without a refrigerator, just fermentation for 1.5 hours and proofing for 1 hour. Oh what they turned out Thank you very much




Well, I made a few buns for the little one.

[Anise]

Anise, and in a multicooker it will turn out to bake a cake?
My oven is not very good.

[Podmosvichka]

PodmosvichkaElena, I do not bake in multicooker at all, I prefer to make baked goods only in the oven, so I can’t say anything if it will work out and how it will be.

Added Friday, 06 May 2016 2:00 PM

Galya, dear, good afternoon!
Oh, what little cheesecakes! Chic!
The crumb is continuous openwork and tenderness!
Thank you Checkmark!

[Elena]

Elena, I think that it will be baked in the cartoon. What cartoon do you have?
I baked cheesecakes from this dough last week, and the next day a pie with apples 🔗

I kneaded the dough, divided it into 2 parts, baked one now, put the second in the refrigerator until tomorrow. Baked in milk and butter in a slow cooker. It turned out 5 buns weighing about 100g. One bun contains about 300 kcal (well, this is a note). Baked without filling, just a bun without anything. This time I did everything right, the buns turned out to be very tasty)) Thanks for the recipe!) Tomorrow will be continued)

It means that the dough after the refrigerator is much softer and more airy, I really liked it.

I baked in a slow cooker, made it with cottage cheese, did not turn it over, so the top is light. It tastes great !!))

Anya, hello !!
again I report, well, I really respect this dough

sausages

and here is a chamomile today


Thank you so much. what shared the recipe with us

[olechka99]

olechka99, missed the buns))), just saw your post, baked in the cartoon? As if steam turned out! Very interesting, thanks for showing
Galina S, Checkmark, good afternoon! Glad to see you and your wonderful pastries! Chamomile is wonderful, the sausages in the dough are delicious! Thank you!

[Anise]

Anise, yes, in a slow cooker, it's just that the top is always pale there. I usually turn it over, but this time I left it that way. Baked in 40 minutes. In the photo, the top is a little flattened, when it got out, it crumpled. Vkuuusno

I made pies on the weekend that were not sweet and sweet from this dough again, which lay in the refrigerator for 2 days, what an excellent dough, the dough did not come out sweet, although I put 55 grams of sugar, probably because of the long fermentation in the refrigerator, the yeast ate almost all the sugar. Thanks for the recipe. I did it once the next day, it seems the longer it lies in the cold, the better, this time I liked the dough even more.

Yesterday I baked a kurnik on this test. But I did not put the dough overnight, I only gave it to distance (Dough program). 🔗

But I didn’t put the dough at night, I only allowed the distance (Dough program).

But as I understand it, without cold proofing, not the same dough turns out, but another, ordinary one, and I really fell in love, thanks to Anise, the cold proofing and 5 minute dough for pizza and this is universal, just amazing.

[Sedne]

Sedne, Svetlana, without exposure in the cold the dough is also good, but it has a slightly different taste, no worse, no, just a little different. I like it more after cold fermentation, somehow richer in taste, it seems more aromatic. The slower the dough ripening process, the more the taste is revealed.
Thank you for your feedback, I am very pleased that I liked the recipes! They are also my favorites and are the most demanded in everyday life)))

Added on Tuesday 17 May 2016 00:16

Albina, and thank you for your feedback!

Sedne, Svetlana, the dough is also good without exposure in the cold, but it has a slightly different taste, no worse, no, just a little different.

I didn't want to offend anyone, I didn't even think that it was bad without the cold, it just seems to me that the whole zest of such a dough is in the cold. Thanks for it again

[Sedne]

Sedne, Svetlana, even in my thoughts there was no thought about resentment We just share our impressions, experience and results

[Anise]

Anise, thanks for the recipe! Baked buns, delicious, soft turned out. I shared the recipe with my parents, so now they only bake everything from this dough. Parents also add bran to the dough, they get buns with bran (in the city they baked in the oven, and now they are in the country and bake in a multicooker). The dough is wonderful! Thank you!

[Helena]

Helenawhat a scattering of delicious buns!
Sooo delicious and beautiful!
Thank you very much for the delicious review!
I am very pleased that I liked the recipe!

Anya, brought you a report

[Anise]

Yesterday afternoon I started the dough, put it in the refrigerator, in the evening I had to swaddle the container with a film, the dough rested on the lid. Today, out of 2/3 of the portion of this crocodile, the filling is halva. The pastries are weightless, I really liked it! Anise, the dough is divine!
Photos from my phone, something I can't get to my computer lately

[win-tat]

win-tat, Tatiana, very beautiful pigtail!
You can also endlessly admire the cut - a gorgeous crumb!
Thank you so much!

Added Sunday 19 Jun 2016 9:55 pm

Galina S, Galya, and here are wonderful pastries!
Ay, thank you, dear, she made me happy!

[Anise]

filling - halva.

Halva looks like jam. Pure halva?

Anise, today I also baked pizza from half the dough 🔗, the rest was removed in the cold.

[Anise]

Anise, Thank you ! Only the tail remained of the pigtail, the dough turned out to be so airy and easy to eat that somehow it ended imperceptibly.
Albina, yes, in the filling, halva is simply cut into plates; when baking, it melts and becomes very tender.

The dough is excellent, thank you very much for the recipe. I've been baking pies for a month now.
And yesterday I put the dough in the evening on the main fast program in my Panasonic and forgot to stop the program when the dough was kneaded. Spun in business. I go to HP - 15 minutes before the end of the program, bakes, infection!
Well, I think we'll see what happens. It turned out to be an excellent bread, I advise everyone with the taste of pies

It turned out to be an excellent bread, I advise everyone with the taste of pies

And it turned out to be a delicious bun.This experience can be used when there is no time to deal with pies, buns, and you want something tasty

Thank you very much ! New year with a new recipe.

[Anise]

Anise, came with pies with apples and cabbage ... and more cottage cheese!) Here!
Maybe someone will need experience, although here the girls have already written about it.
Today, pies were urgently needed ~ just take it out, but put it!
So for the first time I sculpted this dough WITHOUT cold fermentation ... I made a Kneading with Pizza, in my Panas it is 45 minutes with proofing. Immediately on a dusty table and divided into balls ÷ 40 g each.
The dough was already squeaking ~ so airy.
I sculpted it and immediately on the prototype, proofing for 20 minutes was enough. Baked for 18 minutes ... Rosy, fluffy ...
And instead of sugar today, HONEY! And instead of milk ~ WHEY!
Something like that...



Anya!))) Thanks again !!!))))

[Margarita]

So for the first time I made this dough WITHOUT cold fermentation ...

And I always do without cold feritation and I really like it. Once I tried it on a cold one, but for some reason I didn't really like it. This dough is often looking for: almost every weekend
Margarita, delicious pies I would eat one, even though I just left the table.