Sourdough dough for savory baking
Description
The recipe won't take much time. The key feature of this dough is the starter, which needs to be left in a warm place for 8 hours. This allows the dough to become enriched with air and beneficial bacteria, making bread, pies, and buns made from this dough light and delicious. You can replace the olive oil in this recipe with any vegetable oil, and white sugar with brown sugar. Be sure to include some whole-grain flour when preparing this dough—it will make it more nutritious.
Instructions
- 1
Step 1
1. Prepare the starter: dilute the starter with room-temperature water and mix well. Add the sifted flour and mix. Cover the mixture with plastic wrap and let it sit for 8 hours at room temperature.
- 2
Step 2
2. Add room temperature water and mix well. Place the starter into the bowl of a stand mixer, then add salt, sugar, olive oil, sifted wheat flour, and whole grain flour.
- 3
Step 3
3. Knead the dough in a mixer for 5 minutes at speed 2. Shape the dough into a ball and transfer it to a bowl greased with vegetable oil. Cover with plastic wrap and let rest at room temperature for 3–4 hours.
- 4
Step 4
4. After an hour and a half, degas the dough: take one edge of the dough, stretch it as much as possible, and fold it towards the opposite side of the bowl, repeating this all around. Flip the dough over to the other side and smooth its surface with oiled hands.
- 5
Step 5
5. Cover and let it rest for 1.5 hours. Turn the dough out onto a floured surface, gather the edges toward the center, and flip it over so the smooth side is facing up. Cover the dough and let it rest for 15–20 minutes. The dough is now ready.