Master Recipe for Stored-Dough European-Style Loaf
The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why the method saves you so much time– all the.
4 ingredients · 16 steps · 4 servings
Ingredients include (1 1/2 pounds/680 grams) lukewarm water, granulated yeast ( you can use any kind of yeast including products labeled as instant, “quick,” rapid rise, bread machine, active dry, or even fresh cake yeast (which isn’t granulated)*. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces ., Morton Kosher Salt, (2 pounds/910 grams) all-purpose flour.