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recipes one dough six ways
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The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
4.0
(4.22)
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Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.
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This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.
4.0
(3.95)
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Most require just a single mixing bowl to make. (Oh! And an oven.)
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Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.
Easy
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This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.
3.7
(3.69)
Easy
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The key to the buttery flavor of monkey bread is the brioche dough.
4.7
(4.69)
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Crispy bits are the stuff of life.
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Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.
4.0
(4.06)
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techniques
Every great slice-and-bake begins here
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Cooking
From press-in crusts to store-bought shortcuts, we’ve got you covered.
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We’re bringing back quiche.
5.0
(5)
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Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.3
(4.25)
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Like ruffled guava and goat cheese pie, cheesy sesame seed crackers, pistachio baklava, and more.
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This dough will yield enough to make four large flatbreads or eight smaller ones.
4.0
(3.88)
Recipes
This recipe can also be used to make a 9" round cake; cook time is the same.
4.5
(4.5)
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Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
4.0
(3.77)
Recipes
Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
5.0
(5)
Recipes
With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.
4.0
(4.17)
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Cooking
Our test kitchen develops hundreds of recipes each year. These were the most popular.
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You might think you make these 11 basic recipes well, but we have some game-changing tips that will make them even better
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In case it’s not clear: We really like cake. A lot.
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You can do a lot more with pizza dough than make pizza. Check out these recipes for stromboli, flatbreads, and more.
Quick
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If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.
4.4
(4.41)