Master bread dough

I’ve come across possibly the best bread recipe of all time and clearly become a little obsessive with the possibilities.

All you have to do is mix up the bread dough (no kneading!), prove it once and then store it in the fridge for up to 14 days, taking as much you need when you feel the desire to bake!

If you do this once you’ll see how easy, convenient, tasty, healthy and affordable it is to do it yourself. Of course it’s great for getting the whole family involved too. Here is the link to the master recipe.

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I use this recipe to make all sorts, like Turkish pide and pizza. But for now, what you knead to know is that you can experiment using all kinds of combinations of flour to obtain your ultimate artisan bread.

I have used a combination of sour dough flour and white bakers flour, a combo of white bakers flour and wholemeal, even a combo of all three. I haven’t found what I like the most yet, but the great thing is that every loaf, flatbread or pizza I make turns out superb every time.

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I do love the recipe for date and walnut bread in this book. Roll out your dough and spread with finely diced dates and walnuts (roasted walnuts are the best).  Roll up and bake at 210 degrees celsius until golden (about 30-40 minutes). Serve with cream and honey, or recently I discovered labne and honey is even better!

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This entry was published on October 8, 2016 at 6:45 am. It’s filed under Cakes, pastries, biscuits & bread and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Master bread dough

  1. Pingback: Turkish pide & pizza – our ripple effect

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