This bread dough is the simplest and easiest to make; you can knead it by hand in 2 minutes, it leavens quickly, it bakes quickly and you can use it for bread, flatbreads, Hungarian langosi (a type of fried flatbread) and pizza .
Ingredient:
• 1 kg of flour for bread, of good quality, plus a little more for kneading, if necessary
• 700 ml of warm water
• 15-16 g of salt
• 25 g sugar
• 40 g of fresh yeast
• 3-4 lg tablespoons oil
In the flour bowl, mix the salt and sugar.
In warm water, crumble the fresh yeast and mix.
Pour the liquid over the flour.
Stir with a wooden spoon until the dough sticks together, then put it on the table. Knead for 2 minutes, only until the dough takes shape and becomes a homogeneous ball of dough.
The consistency should be very soft and sticky.
If it is too sticky and does not form a cohesive mass, add more flour. Flours are different, they have different liquid absorption capacity, so it is normal that depending on the brand you use, you still have to adjust the consistency with flour, or who knows, maybe even with water. You simply orient yourself to look like in the video.
Then put a little oil on top so that it doesn't stick.
Grease the bowl with oil, then return the dough in it. Leave to rise for approx. 40 minutes. In general, the softer the dough and the poorer the sugar and fat, the faster it leavens.
Preheat the oven to 250 degrees Celsius, heat up and down, without ventilation.
Remove the dough on the table, if necessary use oil again, and form 3 balls of dough of 350 g. Put the balls on trays powdered with flour. Avoid baking paper because the recommended use for it is a maximum of 220 degrees Celsius.
Cover with plastic wrap and leave to rise for 20 to 25 minutes.
Bake in the preheated oven for 20-25 minutes.
From the remaining dough (~ 650 g) you can make a large paste. Transfer to tray. It can be decorated with sesame seeds, if desired.
Leave to rise for 20-25 minutes, then put in the oven.
Because the glue is much thinner, it bakes in just 10-12 minutes.
The baked breads have a thin and crunchy crust and a round, convex shape, because my flour had a very good gluten. For slightly weaker flours, the breads will come out flatter. But they will be just as good.
As I think you already guessed, you can use this dough for pizza, but also for Hungarian langoustines. If you want to prepare this type of donuts, I leave you the link to the langoustines at the end, as well as in the first comment, to follow the frying stage, because it is very, very important for the success of the recipe.
If you don't fry them properly, they come out soaked in oil and nauseous.
Good appetite!
10 май 2022
