Ingredients

The following ingredients have 4 Servings
  • 4 c (480 g) all-purpose flour
  • 1 1/2 c (375 ml) water, tepid ((neither warm or cool))
  • 1 1/2 tsp (.15 oz/3 g) active dry yeast
  • 1 tsp (2 g) salt

Instruction

  • Put 4 c flour in the stand mixer bowl, creating a well in the center with your hand/fist. Add 1 1/2 c tepid water to the well in the flour. Sprinkle 1 1/2 tsp active dry yeast onto the water surface. Let sit for 10 minutes. Mix ingredients to moisten, add 1 tsp salt and stir ingredients together.
  • Kneading with stand mixer (as in video demonstration): Place the bowl on the stand mixer and attach dough hook. Mix for two minutes to finish combining ingredients, then cover with a moist towel or plastic wrap and allow to stand for 20 minutes. Knead the dough on medium speed for 7 minutes or until the dough is smooth, slaps the sides of the bowl, and passes the windowpane test. Note: I usually knead for 3 minutes, allow the gluten to form for 10 minutes then finish the kneading process.
  • Kneading by hand: Mix ingredients for 3 minutes then cover with a moist towel, bowl or plastic wrap and allow to stand for 20 minutes. Knead for about 15 minutes.
  • Kneading with food processor: Process for 10 seconds, then cover with a moist towel or plastic wrap and let stand for 20 minutes. Process for 1 minute until the dough forms pellets (the dough will come together in a smooth ball once you pick it up and knead it by hand for a few seconds).