Dough on water with dry yeast

Step-by-step cooking

1. Step 1:

   

   We heat the water in any suitable iron dish to a temperature of 35-38 degrees. This is about the temperature of our body - if you taste the water with your finger, then you should be comfortable. The water should not be too hot, otherwise the yeast will die and the dough will not rise. Pour the water into a bowl, add sugar, yeast and 100 grams of sifted flour. Stir and leave for 10 minutes.

2. Step 2:

   

   Leave the sourdough in a warm place in the absence of drafts, which are detrimental to the yeast dough. When the yeast ferments, add salt and refined vegetable oil to the bowl and mix it again very carefully and carefully with a silicone spatula, wooden or ordinary spoon.

3. Step 3:

   

   Next, we sift the remaining flour through a strainer or a special seeder mug into a bowl - we added 100 grams to the dough, so we also add about 140 grams. I weighed the flour on the kitchen scales - it took me exactly as much as it is written in the recipe. However, you may need a little more or less of it, depending on the variety. You can pour not 140 grams at once, but 100 and see how the dough will behave. Knead the dough and put it on the table.

5. Step 4:

   

   I didn't sprinkle flour on the table because the dough didn't stick to my hands. If it does stick a little, then sprinkle the work surface with flour and do not forget to wash and dry your hands during the kneading process, otherwise the dough may stick to them. Knead the dough for 10 minutes in the standard way: alternately bend the edges into the middle with a little pressure. The dough should be elastic, but not tight, as well as elastic and soft.

6. Step 5:

   

   Form a bun, put the dough in a bowl and cover with cling film or leave it on the table and cover with a clean kitchen towel. Let the dough come up in a warm place for 50-60 minutes. It should increase well in volume. Before cooking, knead the dough again and start baking your favorite products.