Yeast Dough Before and After Rising
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Yeast dough before and after rising

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10min · 6 servings Ingredients: • 2 cups warm water (around 110 F) • 1 tsp active dry yeast • 2 tsp honey • 1.5 tsp salt • 1 tbs olive oil + plus a drizzle to add to the zipper bag • 720 grams (6 cups) of APF (all-purpose flour) plus some extra for dusting before stretching the dough Method: • 1. Add water, salt, yeast, oil, flour and honey to your mixer bowl with the hook attachment; alternative you may knead by hand; • 2. Knead for about 5-7 mins until the dough starts separating from the bowl; • 3. Pour dough over a floured surface, fold the edges of the dough for a few minutes as you are shaping a ball; • 4. Add dough to a greased zipper bag and refrigerate overnight; • 5. Pull out of the fridge 30 mins before using or microwave for 15-20 seconds to soften it
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