Fluffy dough for pies on sourdough in the oven is universal

Step-by-step cooking

1. Step 1:

   

   Ingredients for SOURDOUGH, all must be at room temperature.

2. Step 2:

   

   Cooking SOURDOUGH : - Pour 2g dry yeast into a deep bowl. Pour in slightly warmed, warm water - leave for 5 minutes so that the yeast dissolves.

3. Step 3:

   

   Pour in the sifted flour and stir until smooth. The sourdough will be THICK, so it should be - this is the norm.

4. Step 4:

   

   Cover the bowl with cling film, top with a napkin. Leave in the heat for 2.5 hours. The sourdough should rise with a magnificent hat and is about to begin to descend.

5. Step 5:

   

   Ingredients on the dough.

6. Step 6:

   

   Prepare the DOUGH: - Yeast - 4gr., pour warm water - 100ml., let them dissolve for 5 minutes.

7. Step 7:

   

   Add salt and sugar to the risen sourdough. Mix gently by simply tapping with a fork from the edge to the center.

8. Step 8:

   

   Beat eggs in a bowl with a fork until smooth. Pour 2st.l., leave to lubricate the pies on top. / Put it in the refrigerator, but get it in advance so that it is warm. Before greasing, add 2h.l. warm milk, stir well - lubricate with a silicone brush lightly touching /.

10. Step 9:

    

    Pour the rest of the egg into the sourdough.

11. Step 10:

    

    Add warm butter. Mix it up.

12. Step 11:

    

    Pour in the revived yeast, mix well with a whisk. Until uniformity does not work, this is the norm.

13. Step 12:

    

    Pour the sifted flour in parts and knead the dough. First with a wooden spoon, then with your hand.

14. Step 13:

    

    Knead on the table for 10 minutes, lightly lubricate hands and table with vegetable oil. If the dough is too thin, add flour, but very gradually - do not clog the dough. Knead until the dough stops sticking to your hands and the table. The finished dough will be soft, elastic.

15. Step 14:

    

    It is easy to lubricate a clean deep bowl with odorless vegetable oil. Place the rounded dough, cover with a film and a napkin and leave to approach for 1.5 - 2 hours in a warm place without a draft. / I have it in a barely warm oven turned off, the temperature is 25 - 35 degrees not higher /.

16. Step 15:

    

    The finished dough will increase greatly in volume. Slightly crumpling to give the shape of a loaf, divide in half. Cover one part with a film from wrapping, and divide the other into approximately equal pieces of 43 -45gr. you will get 12 pieces. From this amount of dough, 24 pies are obtained, 2 large baking sheets 37x43 cm. Cover the formed pies with a film and leave to approach for 30-40 minutes, then lubricate with a diluted egg and bake immediately in a preheated oven.

17. Step 16:

    

    These are the pies made from this dough. Bake at 220 degrees for about 15 minutes until golden brown.