How to Make Master Dough

Master Dough Recipe by: GlutenFree
Ingredients: serve 4 pounds
4 egg whites, room temperature
Lukewarm water (100 oF or bellow
6 ½ cups (35 ounces 992.2 grams ) Homemade gluten free all purpose flour Blend
1 tablespoon granulated yeast
1 - 1 ½ tablespoons kosher salt
2 tablespoons sugar, optional

Place egg whites in the bottom of a large measuring cup. A enough lukewarm water to crate 3 ¾ cups of liquid. Mix to combine.

2hisk together flour blend, yeast, salt and sugar(if using) in a 5 to 6 quart bowl or a lidded (not airtight) food container. Add egg whites and water mixture an mix with a spoon, a danish dough whisk or a heavy duty stand mixer fitted with the paddle attachment. Mix until batter is very smooth. (the machine gets you there quickest.)

Loosely cover batter and let it rest at room temperature until dough rises, about 2 hours. Dough can be used immediately after rising but it’s easier to handle it when it’s cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Alternatively, freeze it up to 4 weeks in 1 pound portions; theaw in the refrigerator overnight before using to make BOULE, BAGUETTES or CRISP AND CHEESY BREADSTICKS end.

How to Make Master Dough

Leaving out the egg whites: for egg free bread, omit hte egg whites and fill a measuring cup with warm water to the specified amount ( 3 ¾ cups.)

Storing the MASTER DOUGH: if you don’t use the master dough immediately, keep it in the refrigerator and use it within five days. It can also be frozen in formed loaves for longer storage. If frozen, thaw the loaves at room temperature before baking. Then follow the instructions for rising ad baking times.

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