Stop buying these at the store. 6 popular doughs to make at home instead (Page 2 ) | August 15, 2025
Annonce:
3. Artisan Bread Dough: Elevate Your Baking
Artisan bread is known for its chewy texture, crisp crust, and complex flavor. The slow fermentation process is the secret.
Ingredients:
3 ¼ cups bread flour or all-purpose flour
1 ½ cups lukewarm water
2 teaspoons salt
¼ teaspoon active dry yeast
3 ¼ cups bread flour or all-purpose flour
1 ½ cups lukewarm water
2 teaspoons salt
¼ teaspoon active dry yeast
Instructions:
In a large bowl, combine flour, yeast, and salt. Add water and stir until a sticky dough forms. Cover with plastic wrap and let rest at room temperature for 12–18 hours. Turn dough onto a floured surface, fold a few times, then shape into a ball. Let rise for 1–2 hours. Preheat oven to 450°F with a Dutch oven inside. Place dough in the Dutch oven, cover, and bake for 30 minutes. Uncover and bake 10–15 minutes more until deep golden brown. Cool before slicing.
In a large bowl, combine flour, yeast, and salt. Add water and stir until a sticky dough forms. Cover with plastic wrap and let rest at room temperature for 12–18 hours. Turn dough onto a floured surface, fold a few times, then shape into a ball. Let rise for 1–2 hours. Preheat oven to 450°F with a Dutch oven inside. Place dough in the Dutch oven, cover, and bake for 30 minutes. Uncover and bake 10–15 minutes more until deep golden brown. Cool before slicing.
4. Buttery Croissant Dough: Master the Layers
Croissants are a labor of love, and their signature flaky layers come from repeated rolling and folding of dough with butter.
Ingredients:
4 cups all-purpose flour
½ cup water
½ cup whole milk
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 ½ cups cold unsalted butter (for laminating)
4 cups all-purpose flour
½ cup water
½ cup whole milk
¼ cup granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt
3 tablespoons unsalted butter, melted
1 ½ cups cold unsalted butter (for laminating)
Instructions:
Dissolve yeast in warm water with a bit of sugar; let sit until foamy. Mix in flour, sugar, salt, milk, melted butter, and the yeast mixture. Knead into a dough and chill for 1 hour. Meanwhile, shape the cold butter into a thin, flat square. Roll dough out into a rectangle, place butter in the center, fold over, and begin laminating (rolling and folding) 3 times, chilling in between. Chill overnight. Roll out, cut into triangles, and shape croissants. Proof for 1–2 hours, then bake at 400°F for 18–22 minutes until golden.
Dissolve yeast in warm water with a bit of sugar; let sit until foamy. Mix in flour, sugar, salt, milk, melted butter, and the yeast mixture. Knead into a dough and chill for 1 hour. Meanwhile, shape the cold butter into a thin, flat square. Roll dough out into a rectangle, place butter in the center, fold over, and begin laminating (rolling and folding) 3 times, chilling in between. Chill overnight. Roll out, cut into triangles, and shape croissants. Proof for 1–2 hours, then bake at 400°F for 18–22 minutes until golden.
5. Soft Pretzel Dough: A Snack Time Delight
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