Sweet Dough
Time
- Prep: 30 min
- Cook: 7 min
- Rest: 720 min
Yield
4 balls (220–250 g each)
Ingredients
Dough
- 1000 g All-purpose flour
- 600 g Water (cool)
- 50 g Sugar
- 30 g Butter (soft)
- 15 g Sea salt
- Yeast (ADY 4 g • IDY 3 g • fresh 8 g)
Instructions
- Mix flour and water to a shaggy mass; rest 20 minutes (autolyse).
- Add yeast, salt, and oil/sweetener/spices as applicable; knead until smooth.
- Bulk ferment until ~50% larger, about 60–90 minutes.
- Cold ferment 24–48 h for flavor; ball dough and proof 2–3 h at room temp.
- Open gently; top and bake per your oven (steel/stone 500–550 °F, 6–9 min; Ooni 400–450 °C, 90–150 s).