Week 33 -- Yeast Dough Methods

Although few baked goods intimidate novice bakers as much as yeast breads, few baked goods are actually as forgiving or as comforting to prepare as yeast breads. By mastering a few basic procedures and techniques, you can prepare delicious, fresh yeast dough products. Learning to control yeast, temperature, moisture, sugar and salt, you can control the leavening, texture, and taste of all yeast dough products

Yeast Breads -- Two Categories

  • Lean Dough
    • French and Italian bread, soft pretzels, pizza crust
    • Have less fat, are more dense, more chewy
  • Rich Dough
    • Sticky buns, challah, pastry dough
    • Have more fat, more sugar, more tender

Ten Stages for Yeast Breads

  • 1)  Scaling Ingredients:  measure baking formulas carefully by weight
    • Critical step when measuring flour and water
    • Sifted flour weighs 4 oz per cup volume, packed flour weighs 5 oz per cup volume, so if a recipe calls for 1 cup volume of flour, without specifying weight, the general rule is to split the difference, and call a cup of volume 4.5 oz by weight, that is, if the recipe calls for 1 cup flour, weigh out 4.5 oz.
    • Water weighs 8.3 oz per cup volume, so if a recipe calls for 1 cup of water, weigh out 8.3 oz.
    • These steps become essential for adhering to the 18-10-2 formula (18 oz flour, 10 oz water, 2 tsp yeast)
  • 2)  Mixing and Kneading:  knead until smooth and elastic, properly distributing yeast and to develop gluten, the way ingredients are combined greatly effect the bread outcome, and different breads may need different amounts of kneading, more kneading increases gluten formation
  • 3)  Fermenting:  yeast consumes sugars and emits carbon dioxide which causes the rise, in general allow dough to rise to twice its size, about 1/2 hour to an hour in a proofing oven (100F)
  • 4)  Punching Down:  knock all the air out, punching helps even out the dough's temperature and relaxes the gluten
  • 5)  Portioning:  what size and shape do you want? all items baked at the same time must be the same size by weight for even baking)
  • 6)  Rounding:  shape the portions of dough into smooth, round balls which stretches the outside layer of gluten into a smooth skin or coating to help hold in gases and make it easier to shape the dough (non-rounded rolls rise unevenly and have rough surface)
  • 7)  Shaping:  there are endless shapes for rolls or loaves, one big loaf, crescent rolls, clover-leaf rolls, butterflake rolls, knot rolls....
  • 8)  Proofing:  the final rise of the shaped and panned yeast product before baking
    • Temperature of 95F to 110F with some humidity is desirable to help the second fermentation and prevent drying
    • Proofing should continue until the product doubles in size and springs back slowly when lightly touched or pressed
    • Underproofing results in poor volume and dense texture
    • Overproofing results in sour taste, poor volume, and pale color after baking
  • 9)  Baking:  as yeast breads bake a variety of chemical and physical changes turn the dough into an edible product
    • Due to expansion of gases, yeast products give a sudden rise when first placed in hot oven, this is known as "oven spring"
    • As the dough temperature increases, yeast dies, gluten fibers become firm, starches gelatinize, moisture evaporates, and sugars caramelize forming brown crust
  • 10)  Cooling and Storing:  cool at room temperature to allow proteins to set and moisture to evaporate
    • Remove products from pans before cooling to prevent further cooking
    • Once cool, store at room temperature or freeze for longer storage

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Yeast Facts

  • The yeast strain most often used for bread is saccharomyces cerevisiae, same as beer making
  • Two basic types of yeast for bakers
    • Active Dry Yeast
      • Rehydrate: dissolve in warm water (100F) before incorporating into the rest of the ingredients, watch for bubbling/foaming to be sure yeast is alive and well
      • Active dry yeast may also be added dry to other dry ingredients to be rehydrated during mixing and kneading, but rehydrating first is best, if only to ensure yeast is good
    • Instant Yeast (Quick-Rise, Rapid-Rise, etc)
      • May be used exactly like active dry yeast by rehydrating first, or mix in dry with other dry ingredients
      • Provides up to 50% faster rise time
      • Use same amount of instant yeast as active dry yeast
      • Most bread machines use instant yeast
  • Yeast releases carbon dioxide during bread making, the gas gets trapped in the dough's gluten network, which leavens the bread, providing desired rise and texture
  • As with most living things, yeast is very sensitive to temperature
    • Yeast prefers a range of 90F to 110F
    • Below 40F it goes dormant, at or above 140F it dies
  • Salt inhibits the growth of yeast, helping to control the bread's rise
    • Too little salt and the bread will be bland, and it will rise too rapidly
    • Too much salt and the yeast is killed, bread will not rise
  • After opening container, yeast must be refrigerated (lasts 4 months) or frozen (lasts 6 months)
    • Yeast is very perishable when exposed to air, moisture, or heat
    • Dry yeast should be at room temperature before using (take out amount needed and allow to sit at room temperature for 30 minutes)

Gluten Facts

  • With yeast doughs we are trying to develop gluten
  • Bread flour with a higher content of protein will generally develop better glutin for things like pizza dough, French bread, Italian bread, foccacia, ciabatta, etc, although AP flour can be used
  • Gluten comes from the moisture and agitation of the protein in the flour
  • Forms a web, a fibrous network, producing the chewiness of French bread or bagels, the pull of pizza crust
  • The gluten network also traps the carbon dioxide given off by the yeast fermentation producing dough rise
  • Salt is used in yeast doughs, not just for flavor and controlling yeast growth, but because also for conditioning the gluten, making it stronger and more elastic

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Effect of Eggs in Bread Dough

  • Eggs in bread dough help the bread rise, making soft and fluffy bread
  • Enhance glutin structure - forms more air pockets in bread, increasing rise (eggs are also a leavening agent on their own)
  • Softens the texture - yolk contributes extra fat to dough - softer, fluffier bread
  • Darkens and softens the crust - bake the bread at lower temperature to reduce the darkening
  • Make bread flavor more round and smooth
  • Egg wash added before baking softens the crust while adding golden sheen

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Sourdough Bread Basics

  • Making sourdough bread follows a method, not a recipe
  • Sourdough bread is naturally leavened by various wild yeast and bacteria that are already present everywhere, instead of using cultured, commercial yeast, yielding unique aroma and flavor
  • Begin with a "Starter"
    • Starter is the life force of the bread
    • Starter is a mixture of flour and water that becomes the dwelling place of naturally occurring yeast and bacteria that consume and metabolize the carbohydrates in flour, breaking them down into saccharides and producing carbon dioxide gas as a byproduct
    • The yeast and bacteria in the starter eventually consume all the carbohydrates from the initial flour, the starter must be fed to keep the yeast and bacteria growing, strong and healthy, the good bacteria squeezing out the "bad" bacteria
    • How to Make Starter
      • Capture Stage:  create a medium in which wild yeast and bacteria can be captured and cultivated which usually takes a few days
        • Day One:  add 70g room temperature water to 16 oz vessel (mason jar is good), add 35g whole wheat flour and 35g bread flour, mix well, cover with lid and let rest for 24 hours
        • Day Two:  add 70g room temperature water, 35g whole wheat flour and 35g bread flour (280g total in starter), mix well, cover with lid loosely (allow some gases to escape) and let rest for 24 hours
        • Day Three:  action, fermentation bubbles should be visible, indicating viable culture, yeasty colony is growing and good bacteria are vanquishing/replacing the bad bacteria, the liquid that forms on top is called "hooch" which is alcoholic, just stir it in, remove half of the starter, then add 70g room temperature water to 16 oz vessel (mason jar is good), add 35g whole wheat flour and 35g bread flour, mix well, cover with lid and let rest for 24 hours
        • Day Four:  add 70g room temperature water to 16 oz vessel (mason jar is good), add 35g whole wheat flour and 35g bread flour, mix well, cover with lid and let rest for 24 hours
        • Day Five:  remove half of the starter, then add 70g room temperature water to 16 oz vessel (mason jar is good), add 35g whole wheat flour and 35g bread flour, mix well, cover with lid loosely and let rest for 24 hours
        • Day Six to Day Ten:  keep repeating the procedure for Day Five of Capture Stage, the good yeast and bacteria will prevail and provide excellent leavening for bread going forward
      • Cultivate Stage:  methodically build up the wild yeast and bacteria population, which usually takes three to four additional days
        • Day One:  measure out 140g of the starter mix from Day Ten of the Capture Stage, and everything else in the jar is trashed, then into the now clean jar add the 70g of starter that was weighed out, and 70g room temperature water, 35g whole wheat flour and 35g all-purpose flour, mix well, cover loosely with lid, let rest 24 hours
        • Day Two:  Full repeat of what was done on Day One of the Cultivate Stage
        • Day Three:  Much discernible action, doubling in size, full repeat of what was done the previous day
        • Day Four:  Much discernible action, doubling in size, smelling nice and sour, try float test -- put a teaspoon of starter in water, and if it floats it's good
        • Day Five:  Continue the above procedure at least 2 more days, yes 7 days total, again try float test -- put a teaspoon of starter in water, and if it floats it's good, each day of this process ensures good yeast growth and elimination of bad bacteria, replaced with good lactic acid bacteria for optimum aroma and flavor of the bread
      • Maintenance Stage:  feed the starter every day with fresh, starchy carbohydrates (flour), this stage can continue as long as desired, having provided a good environment for the wild yeast and bacteria to thrive, metabolizing carbohydrates and giving off carbon dioxide which is used to leaven sourdough bread
      • Day One:  measure out 25g of previous day's starter mix, add 50g room temperature water, 50g all-purpose flour, cover and leave unrefrigerated on counter
      • Day Two Onward:  what was done on Day One of Maintenance Stage is the into the perpetuity daily feeding, (to put starter on pause for a couple of days or more, refrigerate it, after taking it back out of the refrigerator, it may need to be fed every 12 hours for a couple days to reactivate)
  • Forms a web, a fibrous network, producing the chewiness of French bread or bagels, the pull of pizza crust
  • The gluten network also traps the carbon dioxide given off by the yeast fermentation producing dough rise
  • Salt is used in yeast doughs, not just for flavor and controlling yeast growth, but because also for conditioning the gluten, making it stronger and more elastic

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    French Bread

    • The following method makes one 18-20 inch loaf, or two 9-10 inch loaves. To make only one 9-10 inch loaf cut all ingredients by half, for making baguettes make longer thinner loaves
    • Follow the 18-11-2 formula for the ingredients, adhere tightly to the formula
      • 18 oz bread flour (by weight, not volume, use scale), AP flour is ok, but bread flour, with higher level of protein, gives better crust and texture
      • 11 oz water (by weight, a little less than 1.25 cups volume)
      • 2 tsp active dry yeast
      • Plus 2 tbs canola/olive oil, 1 tsp salt, 2 tsp sugar
    • Rehydrate yeast, 11 oz water at 100-110F, dissolve 2 tsp sugar, stir in 2 tsp active dry yeast, place in oven on proof setting (100F), watch for foaming within minutes
    • Put 18 oz bread flour, or AP, (by weight), 1 tsp salt, and oil in mixing bowl, mix thoroughly with paddle
    • Add the 11 oz of water with the yeast and sugar to the flour and mix on low speed with dough hook until it comes together in a ball, add a litle more water for the bread flour as needed (nice dough ball [not sticky] is desired)
    • After 10 minutes of mixing test for glutin by breaking off a piece and seeing how it stretches
    • May need to mix/knead for another 5 to 10 minutes, dough needs to be nice and smooth, not grainy, and when you break a piece off and stretch it, it should be pliable and stretchy, seeing light through the stretched dough, seeing the glutin network, that's the development of gluten for best texture
    • When the dough is right, put in a lightly greased bowl and cover with plastic wrap and place in 100F location, like proofing oven, until the dough doubles in size, about 1 hour or more as needed
    • Punch the dough down, driving the air out, reshape into a smooth ball, return to bowl, cover, and put in proof oven for another hour or 2 hours
    • Punch the dough down again, and shape as desired into loaf or rolls, remember to portion the dough evenly for even baking, place on parchment paper lined baking sheet, and proof for another hour or two
    • Cut shallow diagonal slices on top of loaf with razor blade or very sharp knife, using very light pressure to prevent loss of the dough rise
    • Make egg wash with 1 egg and 1 tsp cold water, and coat the bread with brush, using very light pressure to prevent loss of the dough rise
    • Put small pan of water on bottom rack of oven (the steam created aids crust formation), then bake at 425F for first 10 minutes (give oven-spring, last yeast boost), then back off to 375F for another 10-20 minutes (depending on size of products), golden brown, internal temperature of 200F-205F
    • Cool on wire rack

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    Pan de Cristal (Catalan Ciabatta)

    • Called "crystal bread" because of its fine, translucent crust
    • Spanish cousin to Italian ciabatta, this bread starts with high hydration dough, 80% hydration, known for its very light crumb and large air pockets
    • The following formula makes three small loaves
      • 10 oz bread flour (by weight, not volume, use scale), AP flour is ok, but bread flour, with higher level of protein, gives better crust and texture
      • 8 oz water (by weight, a little more than 1 cup volume)
      • 1 tsp active dry yeast
      • Plus 1 tbs canola/olive oil, 1 tsp salt, 1 tsp sugar
    • Rehydrate yeast, 8 oz water at 100-110F, dissolve 1 tsp sugar, stir in 1 tsp active dry yeast, place in oven on proof setting (100F), watch for foaming within minutes
    • Put 10 oz bread flour (by weight), 1 tsp salt, and oil in mixing bowl, mix thoroughly with paddle
    • Add the 8 oz of water with the yeast and sugar to the flour and mix on low speed with dough hook until it forms a smooth, sticky dough (bump up the mixer speed a notch to accelerate the process), mix well for a few minutes
    • Pour dough into a generously greased 9 x 13 container, use a spatula to help scrape everything out, cover tightly with plastic wrap, leave at room temperature for 1 hour
    • Fold the dough from all four sides, cover with plastic wrap and allow to rest 45 minutes, fold again, cover and let rest 45 min, fold a third time
    • Spray oil lightly on top of dough, and grease the inside surface of plastic wrap, cover and place in refrigerator for at least 12 hours (rising dough should not stick to plastic wrap)
    • Line a large baking sheet with parchment paper, generously sift flour onto the parchment paper, flip the dough out into the center of the sheet, and sift more flour on top of dough
    • Use dough scraper to carefully divide dough into three loaves, separate the loaves by gentle pushing/lifting/pulling, avoiding the loss of dough rise
    • Put pan of hot water on bottom of oven (the steam created aids crust formation), preheat oven to 480F
    • Place baking sheet on lowest rack of oven and bake for 10 minutes (give oven-spring, last yeast boost)
    • Back off to 390F and continue baking for another 10 to 12 minutes or until golden brown and the loaves sound hollow when tapped, internal temperature of 200F-205F
    • Cool on wire rack, perfect for toast, delicious when cut like crostini and slathered with crushed tomato, garlic, olive oil spread, consider sprinkling with grated cheese (manchego is great) then set under broiler for a minute or two to melt cheese
    • Video demonstration

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    Focaccia Bread

    • Focaccia bread can be made with many different toppings (tomatoes, onions [caramelized are great], red and green peppers, zucchini, green and black olives, cheese, artichoke hearts, mushrooms, prosciutto, sausage, pepperoni, etc.)
    • The following focaccia bread uses just a basic herb blend to which other toppings can be added
    • Ingredients to fill one 12-inch CI skillet
      • 6 tbs olive oil
      • 3 garlic cloves, finely minced
      • 3/4 tbs chopped oregano (1/2 tsp dried)
      • 3/4 tbs chopped basil (1/2 tsp dried)
      • 3/4 tsp chopped rosemary (1/4 tsp dried)
      • 3/4 tsp chopped thyme (1/4 tsp dried)
      • 1/4 tsp black pepper
      • 3/8 tsp salt
      • 12 oz bread flour (by weight), AP flour is ok, but bread flour gives better crust and texture due to higher percentage of protein in the flour (more glutin)
      • 8 oz water (by weight)
      • 1.5 tsp active dry yeast
      • 1/2 tsp sugar
    • Ingredients to fill one 10-inch CI skillet
      • 5 tbs olive oil
      • 2 garlic cloves, finely minced
      • 1/2 tbs chopped oregano (3/8 tsp dried)
      • 1/2 tbs chopped basil (3/8 tsp dried)
      • 1/2 tsp chopped rosemary (3/16 tsp dried)
      • 1/2 tsp chopped thyme (3/16 tsp dried)
      • 3/16 tsp black pepper
      • 1/4 tsp salt
      • 8.4 oz bread flour (by weight), AP flour is ok, but bread flour gives better crust and texture due to higher percentage of protein in the flour (more glutin)
      • 5.6 oz water (by weight)
      • 1 tsp active dry yeast
      • 3/8 tsp sugar
    • Procedure
      • In small pan, combine olive oil, garlic, herbs and spice, cook on low to infuse the olive oil with the flavors, don't brown the garlic, set aside
      • In measuring cup combine warm water (100F), yeast, and sugar, mix, set aside for 5 minutes (proof oven at 100F is great place)
      • After the yeast begins to foam, in a medium bowl add half the flour (4.5 oz), half the olive oil mixture (3 tbs or 2.5 tbs), and the yeast mixture and stir, let sit another 5 minutes in proofing oven at 100F
      • Add the rest of the flour and salt to the mixer bowl, and mix well, then add the contents of the bowl with the olive oil, flour, and yeast to the mixer bowl
      • Mix with dough hook until the dough comes together, kneading for a few minutes, add more flour as needed, a tablespoon at a time, you want the dough to be slightly sticking to the bottom-center of the mixing bowl
      • Transfer the dough to a greased bowl, cover with plastic wrap and put in proof oven for 1 hour or more to double in size
      • Remove dough from bowl and stretch/letter fold the dough twice to build glutin, put back in bowl, cover, wait 1/2 hour, repeat, then allow to rise at least 1 more hour
      • Grease a 12-inch (or 10-inch, depending on ingredients) CI skillet with 1.5 tbs or 1.25 tbs olive oil mixture
      • Transfer the dough to the skillet, and press it down into the pan, using fingers to dimple the dough deeply all over, press fingers all the way to the bottom
      • Drizzle the remaining olive oil mixture (1.5 tbs or 1.25 tbs) all over the top of the dough
      • Add any other ingredients you desire, chopped tomato, green/red pepper, onion, green/black olives, cheese, etc
      • Put skillet filled with dough in the proofing oven for another 1 hour
      • Set oven to 425F and bake until golden brown, 20-25 minutes
      • Cool on wire rack

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    Rustic Artisan Bread

    • Ingredients
      • 1/2 tsp active dry yeast (yes, that's all)
      • 1 tsp salt
      • 12 oz warm water (100F-110F)
      • 1 tbs corn meal or flour (optional)
      • 17.5 oz bread flour (AP flour is ok, but bread flour gives much better top and bottom crust and better internal structure)
    • Procedure
      • Schedule (example)
        • Mix first day at 4pm, allow to rise 19 hours
        • Turn dough out of bowl next day at 11am, allow to rest 15 minutes, then form ball for second rise
        • Begin second rise at 11:15am
        • Preheat oven and Dutch oven to 450F at 12:45pm
        • Bake bread at 1:15pm
        • Sample bread at 2:30pm
      • Whisk together flour, yeast and salt in a large mixing bowl
      • Add the water and stir until combined, sticky dough
      • Cover the bowl loosely with plastic wrap and allow to sit at room temperature for 19 hours
      • After rising, turn the dough onto a lightly floured work surface
      • Sprinkle the dough with a little more flour and turn it over onto itself a couple times, adding a couple tbs of flour, dusting/mixing as you go, a dough scraper helps here
      • Cover with a tea towel and allow dough to rest 15 minutes
      • After resting, form into a ball and transfer to a large bowl lined with parchment paper, seam side down
      • If desired, sprinkle the top with cornmeal or flour
      • Cover loosely with a tea towel and allow to rise for another 2 hours at room temperature
      • After 1.5 hours of second rise, preheat oven to 450F, also preheating the 4-5 qt dutch oven in which the bread will bake/steam at same time
      • Once the dough and oven are ready, score the top of the dough with 3 slits, then transfer the dough, parchment paper included, to the preheated Dutch oven, sprinkle with corn meal if desired (makes nice touch to artisan loaf)
      • Cover and bake for 25-30 minutes, the bread is actually steaming while it bakes (baker's secret for delightful crusty top and bottom, without being tough)
      • Remove the cover and the parchment paper, and bake another 10 minutes uncovered to brown the top crust, internal temperature of 205F to 210F
      • Transfer the bread to a cooling rack and allow to cool at least 15 minutes before slicing

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    Rustic Artisan Rye Bread

    • Ingredients
      • 3/4 tsp active dry yeast (yes, that's all)
      • 1 tsp salt
      • 1/2 tsp sugar
      • 1 or 2 tsp caraway seeds
      • 12 oz warm water (100F-110F)
      • 1 tbs corn meal or flour
      • 3.5 oz rye flour
      • 14 oz bread flour (consider using 3 oz whole wheat flour and 11 oz bread flour, or some other combination)
    • Procedure
      • Schedule (example)
        • Mix first day at 4pm, allow to rise 19 hours
        • Turn dough out of bowl next day at 11am, allow to rest 15 minutes, then form ball for second rise
        • Begin second rise at 11:15am
        • Preheat oven and Dutch oven to 450F at 12:45pm
        • Bake bread at 1:15pm
        • Sample bread at 2:30pm
      • Whisk together flour, yeast, sugar, caraway seeds, and salt in a large mixing bowl
      • Add the water and stir until combined, sticky dough
      • Cover the bowl loosely with plastic wrap and allow to sit at room temperature for 19 hours
      • After rising, turn the dough onto a lightly floured work surface
      • Sprinkle the dough with a little more flour and turn it over onto itself a couple times, adding a couple tbs of flour, dusting/mixing as you go, a dough scraper helps here
      • Cover with a tea towel and allow dough to rest 15 minutes
      • After resting, form into a ball and transfer to a large bowl lined with parchment paper, seam side down
      • If desired, sprinkle the top with cornmeal or flour
      • Cover loosely with a tea towel and allow to rise for another 2 hours at room temperature
      • After 1.5 hours of second rise, preheat oven to 450F, also preheating the 4-5 qt dutch oven in which the bread will bake/steam at same time
      • Once the dough and oven are ready, score the top of the dough with 3 slits, then transfer the dough, parchment paper included, to the preheated Dutch oven, sprinkle with corn meal if desired (makes nice touch to artisan loaf)
      • Cover and bake for 25-30 minutes, the bread is actually steaming while it bakes (baker's secret for delightful crusty top and bottom, without being tough)
      • Remove the cover and the parchment paper, and bake another 10 minutes uncovered to brown the top crust, internal temperature of 205F to 210F
      • Transfer the bread to a cooling rack and allow to cool at least 15 minutes before slicing

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    Naan (Indian flatbread/pizza dough)

    • Ingredients (makes 6-8 servings of flat bread or 2 medium pizza crusts)
      • 10 oz bread flour or AP flour (or a little more as needed to make smooth dough), plus extra for dusting
      • 1 tsp salt
      • 1/2 tsp garlic powder, 1/2 tsp onion powder, or any herbs or spices desired, eg., garam masala, thyme, rosemary, oregano, basil, tarragon, etc
      • 1 tsp active dry yeast
      • 1.5 tsp sugar
      • 1/2 cup warm water (4 oz)
      • 1/4 cup yogurt (well-drained) (2 oz)
      • 1 tbs olive oil (1/2 oz)
      • 3 tbs butter, melted (for finishing)
    • Procedure
      • Bloom yeast, mix yeast with warm water and sugar, cover loosely, set aside for at least 10 minutes
      • Sift flour and salt into stand mixer
      • Add bloomed yeast mixture, yogurt, and oil to dry ingredients, mix slowly with paddle until well combined, knead for about 30 minutes with dough hook to develop good glutin (more kneading than for lean dough like french bread or Italian pizza dough, but necessary because of the yogurt)
      • Use hands to bring together into a ball, give light coat of oil, place in bowl, cover and set in a warm place to proof for about 1.5 hours, or double in size
      • Punch down and portion out 6-8 equal pieces, form into balls, and place on a lightly floured tray or plate, sprinkle lightly with flour, cover loosely with plastic wrap, leave in warm place to proof for about 30 minutes, increasing in size by 50%
      • Place a round on a lightly floured surface, flatten with hand, then roll out about 1/8 inch thick, about 6 to 8 inches in diameter, depending on number of portions selected above
      • Heat cast iron skillet, rub with light coat of oil on paper towel, use high smoke-point oil, skillet hot
      • Place a naan dough in skillet and cook for 1 to 1.5 minutes until the underside is deep golden and slightly charred in places, topside should bubble up a bit
      • Flip, then cook the other side for about 1 minute until the bubbles become deep golden brown, remove and set aside on a baking sheet, lightly brush with melted butter and keep warm in oven at lowest setting (170F), until ready to serve
      • Repeat with remaining naan dough, watching heat of skillet to prevent getting too hot
      • For Pizza
        • Portion dough into 2 equal balls for two pizza crusts
        • Roll out dough as above, brush lightly with oil
        • Dust pizza peel or pan with cornmeal, place dough on peel or pan to rise for about 1/2 hour
        • Apply desired toppings, eg, tomato sauce, pepperoni, mozzarella, etc, or alfredo/garlic sauce, chicken, spinach, mushrooms, parmesan, mozzarella, etc
        • Use oven: preheat pizza stone at highest temperature of oven, transfer pizza from peel to stone, then bake for a few minutes, peeking occasionally for desired doneness (about 10 minutes)
        • Use outdoor grill: preheat pizza stone at highest temperature of grill, transfer pizza from peel to stone, grill lid down, then bake for a few minutes, peeking occasionally for desired doneness (about 10 minutes)

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    Soft Italian Bread Sticks

    • Ingredients (makes 6 servings)
      • 3 cups (14 oz) bread flour or AP flour
      • 2.5 tsp active dry yeast
      • 3 tbs brown sugar
      • 1 cup warm water
      • 1 tsp salt
      • 1/4 cup oil
    • Procedure
      • Bloom yeast, mix yeast with warm water and sugar, cover loosely, set aside for at least 10 minutes
      • Sift flour and salt into stand mixer
      • Add bloomed yeast mixture and oil to dry ingredients, mix slowly with paddle until well combined, then use dough hook to form a ball, then knead for several minutes, until dough has nice texture
      • Place dough on a piece of parchment paper that will fit a 10 X 12 baking sheet with a little overlap, and roll out the dough to about a 10 inch x 12 inch rectangle
      • Use a pizza cutter to cut the dough into approximately 1 inch widths (about 12 sticks, 10 inches long)
      • Transfer the dough, parchment paper included, to a baking sheet, cover with a kitchen towel to rise for about 1 to 1.5 hrs
      • Bake at 375F for 10 to 15 minutes, or until golden brown
      • Remove from oven and brush with mixture of 4 tbs melted butter and 1/2 tsp garlic salt, then sprinkle with parmesan cheese
      • If desired, serve with marinara or pizza sauce for dipping

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    Crispy Italian Bread Sticks

    • Ingredients
      • 6.7 oz bread flour or AP flour
      • 1 tsp active dry yeast
      • 1/2 tsp honey
      • 3/8 cup + 1.5 tsp warm water
      • 3/4 tsp salt
      • 2 tbs olive oil
      • 1 tbs melted butter
      • Seasonings: consider adding small amounts of garlic powder, Italians herbs, rosemary, sesame seeds, etc
    • Procedure
      • Bloom yeast, mix yeast with warm water and honey, cover loosely, set aside for at least 10 minutes
      • Sift flour and salt into stand mixer, mix
      • Add bloomed yeast mixture, oil and butter to dry ingredients, mix slowly with dough hook until well combined, then increase mixer speed to medium low for about 5 minutes, cover bowl and let sit for 1 hour at room temperature
      • Preheat oven to 375F, line baking sheet with parchment paper
      • Place dough on a worksurface, lightly floured, and divide dough into 12 pieces
      • Roll into logs 10 inches long, a little less than 1/2 inch wide
      • Place logs on baking sheet, allowing space for expansion when baking, brush with olive oil
      • Bake 20-25 minutes until light brown, for even browning turn the sticks at 10 minutes
      • Cool on a rack

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