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Pâte à Pain

Plain bread dough, the base for laminated doughs.

par

Prép.
20 minutes
Cuisson
0 minutes
Total
90 minutes
Pour
About 400g of dough

Ingredients

  • 250g flour (T55)

  • 140g water

  • 5g salt

  • 3g baker’s dry yeast

Directions

  • Warm 50g of the water to 30°C. Stir in the yeast and let it sit 15 minutes until foamy.

  • Add the rest of the water, the flour and the salt. Knead 10 minutes until smooth and elastic.

  • Cover and let it rise until doubled, about 1 hour.

Used in

Category: dough