100% Whole Wheat Multipurpose Dough for Pizza, Buns and Bread
This is a multipurpose whole wheat dough, perfect for making pizza bases, soft buns or bread. The method involves mixing, kneading and a series of folds before an overnight rest in the refrigerator. The chilled dough can then be divided and shaped for your chosen bake. Preparation time does not include the overnight refrigeration. The technique is similar to that found in artisan bread baking guides.
Ingredients
- 6 cups whole wheat flour (27 oz white or red wheat)
- 2 1/3 cups water (18.5 oz)
- 2 1/2 teaspoons table salt (15 g)
- 1 1/2 teaspoons instant yeast (4 g)
- 3 tablespoons cooking oil (46 g)
- 5 tablespoons honey (70 g)
Method
- Combine all the ingredients thoroughly, ensuring the salt and yeast are added separately, then allow the mixture to stand for 5 minutes.
- Use a dough hook attachment to knead the mixture for 7 to 8 minutes.
- Perform a stretch and fold motion on the dough, then transfer it to a container that has been lightly oiled.
- Wait 10 minutes, then repeat the stretch and fold process. Do this two more times, then place the container in the refrigerator.
- Once the dough has rested in the fridge overnight, for up to three days, portion it. For pizza, make six 8 oz pieces. For buns, make sixteen 2.9 oz pieces.
- To store pizza dough, put each ball into an oiled sandwich bag. Keep it refrigerated for use within 3 days, or freeze for about a month. Thaw frozen dough overnight in the fridge.
- For buns, shape each portion into a ball. Press or roll each ball into a round shape, 3.5 to 4 inches across. Press again to keep the size, then set on parchment paper to proof for 20 to 30 minutes.
- Heat your oven to 375 F.
- Once the buns have increased in size by about half, put them in the oven. Bake for 8 minutes, then turn the tray.
- Continue baking for another 4 to 6 minutes, until the internal temperature of the rolls reaches 200 F.
Nutrition (per serving)
Sodium365800 mg
Recipe details
CategoryYeast Breads
AuthorRed_Apple_Guy
