PROTO-DOUGH
Provided by Alton Brown
Categories Bread Bon Appétit
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Sift first 4 ingredients into medium bowl. Place 2 cups warm water in large clean sealable container. Add dry ingredients; whisk vigorously to combine. Cover container with lid slightly ajar; let stand in warm draft-free area 24 hours.
- Alton Brown's tips for using proto-dough:
- Afer 24 hours, you can use the proto-dough in a recipe. Or you can develop with flavor by adding a cup each of warm water and bread flour, letting it stand, uncovered, at room temperature until foamy (about 2 hours) and stashing it, covered, in the fridge for at least 3 weeks. An alcohol-rich liquid will rise to the surface every few days; just whisk it back in. "Feed" the proto-dough every time you take some to use in a recipe. For every cup taken add a cup each of water and bread flour, let foam, and return to the fridge. Proto-dough can last for years, as long as you keep taking and feeding. To use proto-dough in a regulr yeast recipe, replace the dry yeast and every cup of liquid (including dissolving liquid) with 1/2 cup of proto-dough, 5 ounces liquid, and 1/2 teaspoon instant yeast.
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UMar khayyam Abbasi
[email protected]I'm so glad I found this recipe. I've been looking for a good proto-dough recipe for a while now and this one is perfect.
Allison Ramirez
[email protected]This is the best pizza dough I've ever made. It's so easy to work with and the results are delicious.
Kehinde Babalola
[email protected]5 stars!
Makwena sibiya
[email protected]I was skeptical about this proto-dough at first, but I'm so glad I tried it. It's so easy to make and the pizza turned out great. I'll definitely be using this recipe again.
Azizi Azizi
[email protected]This proto-dough is a game-changer! I've always been intimidated by making pizza dough, but this recipe is so simple and the results are amazing. I've made several pizzas with it so far and they've all been delicious.
Dalga Husa
[email protected]I made this proto-dough last night and it was so good! The dough was easy to work with and the pizza turned out great. I will definitely be making this again.
Mona Attar
[email protected]Proto-dough is a great way to make pizza dough without having to wait for it to rise. It's also very easy to make, and the results are delicious. I've used it to make both thin-crust and thick-crust pizzas, and both have turned out great.