All-purpose Sweet Dough Peter Reinhart

Anis, thanks for the dropped links. I'll try to come up with something with a purchase through Amazon. And according to the recipes you laid out, I aimed at wheat 50% 50. I'll tell you how it happened in the relevant topic.

[Twist!]

Twist!
A good choice! This is the most used recipe for me, I probably bake it more often than others, I love the taste of this bread! I will wait for your impressions, very interesting!
Good luck !!!

[

Thanks to the author for the recipe.
Here is such a beauty. This is a one and a half serving, on two baking sheets from the oven. I made masenkie pies - they swelled up twice during spreading and baking. Now your notes - you still need to put salt in the dough. And the dough itself is more suitable for savory fillings, I have very tasty ones with potatoes. I made some of the pies with jam - here with it, it seemed not so tasty. I wrote down the recipe in my notebook, I will constantly use it.
My husband, in a joyful impression of the pies, was ready to load a whole clip of photos here ...
Photos are his contribution.

[Flaksia]

Flaksia The beauty!!! I understand your spouse, I would also photograph such a charm from all angles ... I also SO like this dough, I only use it lately! Flaksia, they turned out so brilliant! How did you lubricate them?

[Flaksia]

Flaksia
beautiful pies you have, lovely sight! Hands reach for the monitor behind them))).
Wonderful report!

As for salt, the author has it in the recipe in the amount of 1.5 tsp, but I like it when the dough is slightly sweet, even if it is pies with unsweetened filling, so I often reduce its amount, although this is wrong. You still have to adhere to the recipe of the Master-author, i.e. P. Reinhart!

I beat the egg with a blender yesterday, overnight the egg thickened and darkened. So I greased them with pies. And so it happened ...

It turned out great

Anise! Thank you so much for the recipe! Delicious dough. My dream of cold dough has come true. But my buns turned out to be not as lush as yours, and the dough came up about 2 times at the withers. But now I'm trying to bake with fresh yeast, and they were from the freezer. She also put a cup of dough on the bottom shelf of the refrigerator, and rolled out the dough a bit. I'm an inexperienced baker: (Tell me, please, is it better on which shelf to store it? And another question, but within 4 days that it is in the wardrobe, should it still fit? And I ordered this book on Ozon.ru, if anyone it is necessary, it is there.Taking into account the delivery from Amazon, that is what it does.

[Kisya!]

Kisya!

I put the dough in the "warmest" place))) in the refrigerator, on the shelf above the vegetables.

I have the longest shelf life of this test - 2 days, I can say that more than it rose on the first day, it did not rise, but it did not fall off either, as if it kept it warm, that is, it retained the maximum volume.

It is good that the book is on Ozone, I congratulate you on a successful purchase! I am sure you will not regret this wonderful book with great recipes.
Good luck and delicious pastries!

Thank you! The second half of the test went off with a bang! I just baked bagels without everything, rolled them out thickly, gave proofing for 1 hour. Bottom line: they rose wonderfully, very - very tasty dough and light! Daughters praised! Now this is my favorite recipe! Thank you very much !!!

[Anise]

Thank you, Anise, great for the recipe and for the "cold" way !!!
Now I boldly put yeast dough and sourdough dough in the refrigerator and do not worry that something will be wrong with it (maybe, of course, this is not suitable for any dough, but ...)!
Today this method saved my sourdough bread !!!

I downloaded the "Baker's Apprentice" on the Internet, and I sit and figure it out ... Happy as an elephant

Hello! Thank you very much for the recipe. Today I will try. Tell me, before baking, after you take out the dough to warm it up, you need to roll it out right away? what layer? Sorry, I'm just going to cook for the first time
And tell me how you understand the book, is it all in English, probably?
And also, can this dough be fried? or is it just for baking?
thank you in advance

[Beloks]

Beloks, I answer your questions:

Test let it warm for about 20 minutes, according to the advice of the author of the recipe.

Roll out thick 0.7-1.2 cm (1 cm on average). Grease the surface with butter, sprinkle with sugar and cinnamon, add chopped nuts and raisins, roll into a roll. Cut the roll into 2.5 cm pieces and place them on a baking sheet at a distance of about 4 cm from each other. Allow to distance (1-2 hours). This is if you cook cinnamon buns.

Books in English, yes, I translate with a dictionary, because my English, unfortunately, is at the small talk level, so it takes a lot of time, but it's worth it and it's all very interesting to me.

I can't say anything about whether this dough can be fried. I know for sure that this is a basic recipe for sweet dough in the specified book, in addition to what is shown in the first posts of the topic, it can also be used as a basis for making puff pastry (for croissants and the like). Beloks, if you are going to make dough, you can try to mold a few pies and fry, why not? Good luck in baking! Share your impressions later, if possible.

[Anise]

Anise thanks a lot for the answers. There were a couple more questions.
Tell me 337 grams of water is 337 ml or not?
Is there a difference if different oils are added? olive / creamy?
What to cover? Towel or plastic?
How much vanillin to add? I added 2 sachets of 1 gr. But that doesn't seem enough.
Even now I'm looking at the dough has grown 2 times already, although an hour has already passed. 3. Can it be transferred into a large container during the proofing process?
Thank you in advance.

[Beloks]

BeloksI guess I was late with the answers, but today only just now I got to the Internet.

- As for water, 1 ml weighs 1 gram, it doesn't matter if you weigh the water or measure it. I weigh everything on the scales, it's more convenient for me.

- I always use olive oil for health reasons and it tastes good. With creamy, it will most likely be even tastier. You can try changing the oil to an alternative next time, decide which one you like best.

- I usually cover the dough with a lid, because I put it in a large saucepan for storage, you can close it with a film, but not with a towel, otherwise the surface will dry out in the refrigerator overnight.

- I usually use 1 packet of vanilla sugar, but for some reason the dough practically does not smell like vanilla by morning. The author recommends flavoring the dough with lemon zest, so when there are lemons and the mood to rub the zest, I follow the author's advice and cook with lemon zest instead of vanillin, the dough tastes interesting, I recommend trying it and doing it that way.

- If the dough does not fit in the proofing container, I would put it into a large one, but you probably already somehow got out of this situation.

Good luck!

[Anise]

AniseThank you. I've already made a bunch of mistakes.
Mom told me to cover the top with a towel in the end with a crust. What now? In addition, the dough started to fall, what is the reason? Yesterday it almost hit the edges, but today it is at the bottom.

[Beloks]

Beloks, remove the dried dough from the rest and discard, it will not work. And cut the rest as you wanted, let it distance and bake.
Why your dough has fallen - I don't know.

[Anise]

Anise and take it off now or before baking?
And rub the zest right with the skin?

I just put in the dough, I had to add 2.5 tbsp. l. flour, although all the products were measured on the scales. All the same, it seems to me that water should be measured in ml and not in grams. I put the zest of lemon, the smell is awesome.

[metel_007]

metel_007 but how to measure 337 ml in ml?

[metel_007]

... All the same, it seems to me that water should be measured in ml and not in grams.

I don't think I know for sure: 1ml of water = 1g of water. Another thing is the accuracy of the weighing device that you use. At home, it is more accurate to measure water in ml.

metel_007 but how to measure 337 ml in ml?

300 ml measuring cup + 2.5 table spoon
In the 1st st. l. 15 ml.
In the store "Khlebograd" I saw on sale such plastic beakers, both large and small. Here they are best. They look like little bags on the base with marks. I'll have to look at them better.

[only two]

I don't think I know for sure: 1ml of water = 1g of water. Another thing is the accuracy of the weighing device that you use. At home, it is more accurate to measure water in ml.

Just pay attention to the accuracy of the marking of the different measuring cups.

I have their wagon and a small trolley of different, but correct (where 100 ml of metered weighs 100 g) only two.

One can only guess how different manufacturers can produce such the same g ... but.

It is very easy to explain. Someone does it in accordance with GOST and checks it selectively, while someone does this without checking what is the result. This also applies to imported dishes, not only Russian ones.

The accuracy of the scales can be checked by setting the pharmaceutical weights on them. The scales show correctly, then you can check the volumetric dishes on them. I put a glass on the scales, dropped its weight to "0". Then I weighed 100 grams of water (preferably air and water temperature 20 degrees Celsius). He drew an indelible line over the glass, coinciding with the lower meniscus of the liquid and wrote 100 ml. When you draw a line, keep it at eye level and keep the surface strictly horizontal. Then continue in the same spirit. Calibrate the entire glass and you will have an accurate measuring instrument for water.
We could do a master class, if necessary ..

[metel_007]

metel_007 but how to measure 337 ml in ml?

You can measure it with a measuring cup from HP, but in general, maybe I have such flour that I had to add it

[Anise]

Anise and take it off now or before baking?

Beloks, probably, before you are going to make something out of it, I do not even know exactly what is better, sorry. How long has the dough been in the refrigerator?

Now about the lemon zest. I want to draw your attention to the fact that you need to put it in the dough during kneading, now you don't need to add anything. You flavored it with vanilla? That's enough for now. Next time, if you want to bake, then try with lemon zest. I would recommend that.
And, the zest of the lemon is a thin yellow shell that covers the lemon, it is this that must be carefully wiped off around the entire perimeter of the fruit. There will be a white layer under it - it often gives the lemon bitterness, so you need to try to rub the lemon gently to this white shell so that it does not fall under the grater. Further under the white shell is juicy pulp, in this case we do not need it either, well, for this particular test. That is, in the dough we use only the lemon peel, the one that is yellow.

Can you please tell me if it is possible not to interrupt the "Dough" program in the bread maker? What happens if you leave it to proof until the end?

[Anise]

Can you please tell me if it is possible not to interrupt the "Dough" program in the bread maker? What happens if you leave it to proof until the end?

Well, it seems to me that if you do not interrupt the program, then after the end of the program you need to form the product, proofing and baking. And just do it probably can be in the cold. This is how I made bread dough. This will tell us better Anise, the mistress of the recipe.

[Snow]

Snow, if you do not interrupt the program, allow the dough to completely distance, then you will need to bake then immediately. Only this is a different story, a different shade of taste.
In this recipe, the main thing is to make the dough and immediately put it in the refrigerator for maturation. If there are problems with the bread maker, you can knead it with your hands, it works great.

Thanks for the recipe!

Thanks for the answer. It's just that I'm afraid to interrupt the work of the HP myself.
And the pies came out excellent, although by morning the dough in the pan fell out. And there were also difficulties with filling the pies.They all the time strove to "open up"))))) I will try again.

["Anise"]

There is a dough in the refrigerator since yesterday evening, that is, a day.
"Anise", is everything correct for me? Or is the dough a little thin?


The dough has just been kneaded.


I put it in the cold.


View in 1 day.




These are the bubbles on its surface.

[Olga from Voronezh]

Olga from Voronezh, it seems everything is fine with the dough and the "bubbles" are good))). And it seems that you have it not liquid. If we compare it with a wheat bun for baking in a bread maker, then, in my opinion, it is somewhat softer, and the baking is softer as a result. Tell us later how it will turn out, very interesting.
Good luck!

I made a roll with poppy seeds



The dough is tasty, fluffy, light, breathable. A little flour would have been better. I rolled the roll, and then it was rushed to shift it into a form - it spread, the form did not hold. But this is already - who has some kind of flour. The bottom is not burnt. These are almond petals.

Thanks for the recipe! I will definitely cook again.

[Olga is from Voronezh!]

Olga is from Voronezh!
How good the rolls are! Appetizing! Beautiful! You have got a super report! Thank you, I looked at the photo with pleasure.
Next time, if you cook, do not add flour over the recipe, it is better not to pour the water all at once, leave a little, during the kneading process you will add to the dough to the desired consistency.
Good luck!

[Olga is from Voronezh!]

Olga is from Voronezh!
... Next time, if you cook, do not add flour over the recipe, it is better not to pour the water all at once, leave a little, during the kneading process you will add to the dough to the desired consistency.
Good luck!

I will definitely use your advice!

[only two]

Just pay attention to the accuracy of the marking of the different measuring cups.

I have their wagon and a small trolley of different, but correct (where 100 ml of metered weighs 100 g) only two.

One can only guess how different manufacturers can produce such the same g ... but.

I also noticed that the amount of liquid in different measuring cups is different
Therefore, I bought ordinary baby milk in a measuring bottle (who is older should remember the Soviet bottles with baby food). The volume is accurate!

Thanks for the recipe, today I pampered my men

[AnES13]

AnES13, welcome to the forum! Thank you for your feedback, it's nice that you liked the recipe!
And what exactly was baked? Pies or rolls? Or maybe something of your own? Tell me if you can, I'm interested in the details.

And this is my today's work: on a sheet right out of the oven, on a plate I sprinkled it a little with powder. Honestly, I thought the dough would not come out, because it stood at the withers all night and only slightly increased, the tempo. in the hall + 2 *, in the morning at 7-00 I took out and put the bowl over the battery and here it flooded, after 2 hours the cutting began - the filling for the bagels - poppy seeds, sugar and Almette cream cheese

[Nut!]

Nut!
What wonderful pastries you have, it's a feast for the eyes! Thank you very much for "treating" delicious and beautiful! It's nice that I liked the recipe!
I am interested in the filling, I have not heard about this, please tell us in more detail or share a link to it, be so kind!

[Anise]

Anise , stuffing is from herehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=137870.new#new , only I did not smear it, but put a full tsp. and when I made the first turn, I pressed the dough from the sides with my fingers

[Nut]

NutThank you very much for the preparation details and the link!

Thank you, I baked buns and pigtails, and I will photograph more buns with an apple (grated) next time, this time I did not succeed

[AnES13]

AnES13, you have a large assortment! Of course, if possible, bring a photo. Even just looking at pastries is a pleasure!

How long should the dough be? And then my buns did not fit very well. Maybe they didn't stand a little? And where else to defend? I kept it in a hot oven. Maybe wrong? Teach a beginner, she's not very good friends with pastries and pastries.

How long should the dough be? And then my buns did not fit very well. Maybe they didn't stand a little? And where else to defend? I kept it in a hot oven.Maybe wrong? Teach a beginner, she's not very good friends with pastries and pastries.

Yeast dough should not be heated above 45 degrees - yeast slows down development. Yeast dies at 50 degrees
The optimum temperature for proofing is 30-40 degrees.

[Elen13]

How long should the dough be? And then my buns did not fit very well.

Elen13, I will answer in more detail just in case. After kneading, this dough is placed in the refrigerator in an ordinary chamber (in no case in the freezer). It is kept at least overnight (this is 8-10-12 hours) and can be stored there for up to 4 days.
Take it out of the refrigerator, let it warm for about half an hour at room temperature. And only then form what you want out of it (buns, etc.).
Further, you will focus on increasing products approximately one and a half to two times... But now you need to bake them in an oven already preheated to 180 C.

And where else to defend? I kept it in a hot oven.

In a hot oven, the dough should not be allowed to stand. It would be correct to do it in the oven. with only the backlight on, no heating... When the dough is good enough, remove the baking sheet with the buns from the oven, turn on the heat to 180 C and let it warm up for 15 minutes. At this time, grease the buns with yolk so that they turn brown. And only then send them to bake.
Another good proofing option using electric heating pad (if any). Put a baking sheet with buns on a heating pad (here, too, do not overdo it with heating! I turn mine on for 2 of 4 degrees of heating).
Any place in the kitchen is suitable for proofing, as long as it is warm and without drafts.
Be sure to cover the baking sheet when proving with cling film (linen towel, ...) so that the buns do not dry out before baking. Then remove it.
When the baked goods are ready, remove from the oven and while hot, brush them with a piece of butter. The crust will be soft.
If you have any questions, I'm ready to help in any way I can.
Everything will work out! I wish you good and tasty pastries!

[Elen13]

Elen13, I will answer in more detail just in case.

Be sure to cover the baking sheet when proving with cling film (linen towel, ...) so that the buns do not dry out before baking. Then remove it.

I did not cover anything, I was afraid that the towel would stick.
I want to say thank you very much for the detailed instructions !!!!! Everything worked out for me !!!! The buns are delicious, tender !!! At the same time, the recipe just suits me perfectly, since it is difficult to tinker with small children with buns, but here you make the dough one day, and on the next (or when it is convenient) you bake. Stands in the refrigerator, does not ask for food.