Baking

Doughs and Basics

The base doughs every other recipe refers back to: yeasted, shortcrust, puff, choux, pizza and crêpe batter, plus a sourdough starter.

Enriched Yeast Dough

An enriched milk-and-butter yeast dough for buns: milk at 35 °C, butter added after the gluten forms, and a poke test instead of a clock.

Hands-on time: 30 min plus waiting time: +2 h 5 min Difficulty: Medium

Shortcrust Pastry
Hands-on time: 45 min plus waiting time: +1 h 15 min Difficulty: Medium
Rough Puff Pastry
Hands-on time: 40 min plus waiting time: +2 h 30 min Difficulty: Challenging
Choux Pastry
Hands-on time: 1 h 5 min Difficulty: Medium
Pizza Dough
Hands-on time: 30 min plus waiting time: +26 h Difficulty: Medium
Crêpe Batter
Hands-on time: 40 min plus waiting time: +45 min Difficulty: Easy
Quick Kefir Dough
Hands-on time: 15 min plus waiting time: +20 min Difficulty: Easy
Sourdough Starter
Hands-on time: 20 min plus waiting time: +168 h Difficulty: Medium
Homemade Filo Dough
Hands-on time: 1 h 30 min plus waiting time: +1 h Difficulty: Challenging
Strudel Dough
Hands-on time: 45 min plus waiting time: +1 h Difficulty: Challenging