Instruction yeast dough
With only three basic ingredients you can already make a yeast dough. Depending on what you want to bake, salt or sweet ingredients are mixed with the dough. To make a yeast dough really good, my instruction yeast dough, oil-free type, is perfect.
Ingredients
Basic quantity for a pizza dough
- 200 g whole spelt flour
- 2 g dry yeast
- 2 g salt
- 150 ml lukewarm water
Instructions
Yeast dough the same day
- Mix all the ingredients for the dough. Then let rest covered for 15 minutes. Then knead everything again and let it rest again for about 45 minutes. After that it can be processed normally.
- It is best to roll out the dough on a floured surface with plenty of flour and place it on a baking sheet with baking paper.
- The dough should rest here for another 15 minutes to increase in volume before topping.
Let yeast dough rise overnight
- Prepare the dough the night before and let it rise overnight in the refrigerator. With this small amount of flour I take between 1 and 2 grams of dry yeast.
- The other day, remove the dough from the refrigerator and slide on a floured baking mat. Allow to adjust to room temperature for about 15 minutes.
- The dough overnight is usually a little softer. Here should then still add flour as needed. Also, it should be formed more tightly with folding and stretching.
- Dust the dough with flour and fold 2 times so that the dough becomes firmer. Then form into a roll or ball and either use whole or divide into smaller pieces.
Notes
Yeast dough the other day.