Ingredients
- 4 1/2 cp Flour bread
- 1 1/2 tbsp White Sugar
- 1 tbsp Salt kosher
- 2 tsp Instant Yeast
- 3 tbsp Olive Oil extra virgin
- 15 oz Water warm
Servings: shells
Instructions
- Combine bread flour, white sugar, salt, and instant yeast in bowl of mixer and mix well.
- Add extra virgin olive oil and warm water and run mixer until mixture forms a ball.
- Transfer dough ball to lightly floured surface and knead once or twice by hand until smooth ball is formed. It should pass the window pane test. Divide dough into three even parts and place each in a covered quart sized container or in a zipper-lock freezer bag. Place in refrigerator and allow to rise at least 24 hours, and up to 5 days.
- Remove from refrigerator and shape into balls and allow to rest at room temperature for 2 hours before baking.
Recipe Notes
The windowpane test is one of the best ways to tell if you've sufficiently kneaded your bread dough. First, cut off a small piece of the dough about the size of a golf ball. Hold it between your thumb and first two fingers. Next, gently spread your fingers and thumbs apart, stretching the dough into a thin translucent membrane (ie, a windowpane). If you can stretch the dough without it breaking, that means the gluten is well-developed and your dough is ready to rise.
If the dough tears before you've fully extended your fingers, the gluten isn't quite ready yet. Knead the dough for another two minutes and try the windowpane test again.
Share this Recipe
Powered byWP Ultimate Recipe