How To Make a Bread Dough Reserve
Learn how to make a bread dough reserve which is a pre-made dough that you can store in your refrigerator, to be baked whenever you need it. It is a great way to save time and have fresh bread at your convenience!
Equipment
- 1 Square Food Storage Container with lid
Ingredients
- 3 cups Lukewarm water 100℉ or below
- 1 tablespoon Active Dry Yeast
- 1 tablespoon salt I used fine Celtic Sea Salt
- 6 ½ cups Einkorn All-Purpose Flour or Unbleached All-Purpose Flour
Instructions
Making and Storing the Dough Reserve
- Warm the water. It should be slightly warmer than room temperature, roughly 100℉. Add it into the dough tub.
- Next, add the active dry yeast and salt to the warm water and mix together. It does not need to be dissolved.
- Mix in the flour using a wooden spoon or dough whisk. You don't need to knead the dough. Add all the flour to the tub at once using dry measuring cups or by weight on a digital food scale (see other recipe card for measurements in grams).
- Mix with a wooden spoon or dough whisk, until all the flour has been incorporated.
- Cover the dough tub with the lid. Allow the dough to rise at room temperature for 2-2 ½ hours. The dough will rise and then begin to collapse and flatten at the top.
- Place in the refrigerator for up to 2 weeks.
Notes
*The dough reserve can be used at any time after the 2 hour rise.
*It is easier to shape the dough after it has been refrigerated for a few hours.
*You will begin to see a gray discoloration on top of your dough reserve, this is called hooch. This is completely normal and happens with sourdough starters as well. Simply scrape off the gray area to get to the fresh dough underneath.
Hooch is a breakdown of some of the starches and carbs in the dough.