American Pie by Peter Reinhart

Author:Peter Reinhart [Reinhart, Peter]
Format: epub
ISBN: 978-1-60774-090-2
Publisher: Ten Speed Press
Published: 2002-12-31T16:00:00+00:00

Makes four 10-ounce dough balls

5 cups (22½ ounces) unbleached high-gluten or bread flour

3 tablespoons sugar or honey

2 teaspoons table salt or 3½ teaspoons kosher salt

2 teaspoons instant yeast

¼ cup olive or vegetable oil or solid vegetable shortening

1 cup whole or low-fat milk

¾ cup room-temperature water (70°F)

With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly sticky, soft, and supple. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test.

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