Processing Dough with Upright Mixer - Instructions

Pour the honey into a bowl with 105-110 degree water and stir to blend. Add the active dry yeast and proof ten minutes to activate. (If you substitute Instant Dry Yeast or Compressed Yeast for the Active Dry Yeast exclude it from the blend and instead add to the dry ingredients.)

Incorporate the dry ingredients together in the mixers bowl.

1. Pour the proofed yeast blend into the mixing bowl with the dry ingredients.

2. Stir with a spoon to roughly incorporate.

3. Mix the dough with the dough hook for 2 minutes at low speed (speed 2) and turn the mixer off. Add the garlic herb oil to the dough.

4. Mix the dough an additional 5 minutes. I mix on speed ‘2’ from a choice of 1-10 speeds. If you notice the dough sticking to the bottom of the mixing bowl the dough is too wet. You may need to add additional flour a tablespoon at a time to correct. If you notice the dough is not cleaning the sides of the mixing bowl you may need to add additional water a tablespoon at a time.

5. Remove the dough from the mixing bowl to the work surface. Knead the dough briefly by pressing down and forward on the dough with the heel of your hand. Turn it slightly and fold it over and repeat until the dough is smooth and elastic.

6. Spray or brush oil into a large bowl and place the dough in it. Press down on it and turn it over to coat with oil and prevent crusting.

7. Cover the dough with a plastic wrap or wet towel and let it ferment 1 ½ - 2 ½ hours at normal room temperature until the dough is at least doubled in size.

8. Now the dough has doubled in size and is ready to punch down.

9. Punch the dough down and remove it to the work surface.

Scale the dough into four 7 oz. portions. Form the dough balls by cupping each portion in your hands and rolling it into a dough ball. Fold the dough ball under stretching the outer membrane. Pinch the bottom of the dough ball together between your thumb and forefinger to form a smooth round ball.

Spray or brush oil in 4 round bowls large enough to allow the dough balls to triple in size.

Press the dough balls down in the bowls and turn them over to coat with oil. Cover with lids.

Refrigerate dough balls 24-48 hours. Remove them from the refrigerator and let them rise until at least doubled in size (approximately 2 ½ hours at normal room temperature). The dough balls are now ready to hand form into 10-12 inch rounds. Top them, peel them, bake them!