The perfect dough for bread, pizza, pies With the dough... a pleasure to "work", it does not stick to hands, very elastic, soft, delicate... the structures of porous, delicate, "fluffy"... I Recommend!
Kneading dough I trusted bread maker. Pre-heat the liquid to a temperature of fresh milk, sift the flour, then load the ingredients in order according to the instructions for your stove. [b]the "Dough" - 2H.20min.[/b] Without using a breadmaker - knead the dough sponge method.
To cut the dough into pieces a La carte, from a given quantity I had 14 pieces of approximately 50 grams.
Rounding the pieces of dough.
Products to give rasstoyatsya 30-40 minutes. Lubricate the egg yolk or strong tea (I use the second method). Bake at a temperature 180-200g 25-35 minutes. The finished product, cover with a cloth.