Yeast Dough Tidbits

By LoriCaputo

Ingredients

• Yeast Dough

Preparation

Step 1

• Knead the dough vigorously and slap onto the counter to develop the gluten.
• Always add less rather than more flour
• Cover dough with a moist kitchen towel or plastic wrap to prevent a crust from forming.
• Once dough has doubled, punch it down before shaping it in order to break up clumps of yeast.
• Don’t let the dough rise too long, or the yeast will exhaust itself before the dough reaches the oven. Once it has doubled after being shaped, the dough is ready to bake.
• Avoid opening the oven during baking, especially the first 20 minutes, it interferes with oven spring-the last dramatic rise before the yeast dies.