he recipe has been adapt to a stand blender but will surely be make in a MAP by dividing the recipe in half because roughly 6 cups of flour is a lot for my type of machine baker.
*ingredients :
°2 c lukewarm water
°½ cup (50 g) granulated sugar
°1 ½ tsp. active dry yeast
°1 ½ tsp. teaspoon (teaspoon) salt
°½ cup (60 ml) canola oil
°5-6 cups (700-840 g) all-purpose flour (minimum 5 cups/805 g)
In measuring cup, microwave 2 c (500 mL) of water for 3 minutes (I heated some water in a saucepan to the right temperature.)
Put the yeast in a small bowl, add about 1 tsp. (1 teaspoon) sugar (taken from 1 cup/50g) and about ½ cup (60ml) of 110°F (43°C) water (taken from 2 cups/500ml). Mix well and leave for about 10 minutes or until the mixture has doubled (it becomes very frothy).
Put the dough hook in your stand mixer and add 4 cups (560 g) of flour to the bowl. Mix on speed 1. Adding salt & rest sugar & mix. Add the remaining lukewarm water, yeast mixture, and oil. to mix together.
Scrape the sides of the bowl and go to the second speed. adding flour, ½ cup at time, until dough does not-stick to sides of bowl & remains in a ball on hook. (I’m only adding 1¾ cups (245 g) here: in total, I’m only using 5 cups/805 grams instead of 6 cups/840 grams.) Continue kneading at speed 2 for 2 minutes or until the dough is smooth and elastic but still slightly sticky. (Altogether,
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