Homemade Doughs - Firebox FB12 Manual Del Propietário

Homemade Doughs

Basic dough
INGREDIENTS LIST
200 g | 1 1/3 cups strong white
bread flour
1/2 tsp easy blend dried yeast
1 tsp caster (superfine) sugar
1/2 tsp fine sea salt
1 tbsp olive oil
METHOD
Mix the flour with the yeast,
sugar and salt in a large mixing bowl
and make a well in the centre.
Stir the oil into 140 ml of warm water,
then pour it into the well and mix with
your hands to form a rough dough.
Turn the dough out onto a lightly
floured or oiled work surface and
knead.
Brush the mixing bowl with a little oil,
put the dough back inside and cover
the top with a sheet of oiled clingfilm.
Leave the dough to rest at room
temperature until it has doubled in
size. In a warm room, this should take
around 1 hour. In a cooler room it may
take 2 hours or more, although the
longer the prove, the better the flavour
of the finished dough.
When the dough has risen, punch it
to knock out the air, then knead again
briefly. It is now ready to be shaped,
topped and baked.
Gluten-free
INGREDIENTS LIST
125 g | 3/4 cup cornflour (cornstarch)
50 g | 1/3 cup white rice flour
50 g | 1/3 cup tapioca flour
25 g | 0.15 cup psyllium husk powder
1/2 tsp sea salt
1/2 tsp caster (superfine) sugar
1 tsp easy blend dried yeast
50 ml natural yoghurt
25 ml olive oil
METHOD
Sieve together the corn-
flour, rice flour, tapioca flour, psyllium
husk, salt and sugar, then sieve again to
ensure it is evenly mixed.
Stir the yeast, yoghurt and olive oil
into 240 ml of warm water, then beat
it into the flour mixture. Leave to stand
for 8 minutes or until the batter has
thickened into a dough. Knead the
dough very briefly, then cover the bowl
with oiled clingfilm and leave to rise for
30 minutes.
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