Preparation info
  • Makes

    1 lb

    dough. DDT: 78°F/26°C
    • Difficulty


Appears in

By Culinary Institute of America

Published 2015

  • About


Ingredient Baker’s % U.S. Metric
All-purpose flour


  1. Combine the flour and yeast. Add the water, butter, yogurt, eggs, sugar, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes. The dough should be very elastic but still wet. Mix to the improved stage of gluten development.
  2. Bulk ferment the dough until nearly doubled, about 1 hour. Fold gently.