Basic Recipe Yeast Dough

Bring all ingredients to room temperature before starting baking.

Have all necessary ingredients and baking equipment ready. Weigh solid ingredients exactly.

Accurately measure or also weigh the liquid and bring to the required heat.

Sift the flour into a bowl. Press an indentation in the center and crumble the yeast into it. Mix the yeast with the lukewarm liquid and a little flour to form a thick paste.

Sprinkle flour over this yeast dough, cover the bowl with a dish towel so that the heat can accumulate underneath and let the pre-dough rise in a draft-free place for at least 15 minutes until the flour layer on the yeast shows strong cracks.

Knead the pre-dough with the entire amount of flour and the salt, preferably with a strong wooden spoon.

Beat the kneaded dough either with the wooden spoon or by hand until it bubbles, is tough and dry, comes away from the edge of the bowl and no longer sticks to it.

If the dough remains a little too wet between the fingers, ere must continue to beat well. If necessary, you can gradually work 1 tablespoon of flour into the dough.

Dust the finished beaten yeast dough with flour and cover with a tea towel. Leave to rise for at least another 30 minutes until it has doubled in volume.

Now process the well risen yeast dough as described in the recipe. Then place it in a mold or on the baking sheet or work surface and proof it again with a G

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