Yeast dough for pies

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I am sharing with you a recipe for a wonderful yeast dough for semolina pies. This is a lean option, therefore, it is relevant for baking during Lent.

The authorship of the recipe belongs to the famous French baker, author of popular books on baking, Richard Bertine. He also owns the dough kneading technique, which is not quite familiar to us. We used to knead it with our palms, putting in some effort. The baker recommends the stretching and folding technique, so that the dough absorbs more air.

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Ingredients:

Wheat flour - 500 grams

Semolina - 20 grams

Salt - 1 tsp

Water - 320 ml.

Vegetable oil - 50 ml.

Dry yeast - 7 grams

Course of action:

 Step 1 of 11
Step 1 of 11

Prepare the required foods. If you use fresh compressed yeast, you triple the amount, i.e. take 21 grams.

Step 2 of 11
Step 2 of 11

Be sure to sift the wheat flour through a sieve. Add dry ingredients: salt, yeast and semolina. Mix all ingredients well. If you took fresh yeast, then they also need to be rubbed with your hands along with flour.

Step 3 of 11
Step 3 of 11

In the dry mixture, form a small funnel and add vegetable oil.

Step 4 of 11
Step 4 of 11

Warm the water slightly, to a temperature of no more than 37 degrees. For this purpose, you can use a microwave oven. Pour it into the rest of the ingredients.

Begin mixing with a spoon, stirring in flour from the edges of the funnel. Transfer the dough to a work surface and continue kneading.

Step 5 of 11
Step 5 of 11

It is sticky at first, but do not rush to add flour. Do not sprinkle the surface either. As you knead, the dough will become elastic and less sticky.

So, we practice the stretching and folding method. Raise the near end of the dough with both hands, stretching it up and slightly to the sides. Then fold, stretch and fold again.

Step 6 of 11
Step 6 of 11

The batch will take about 5 minutes.

Step 7 of 11
Step 7 of 11

When the dough is elastic enough, shape it into a ball and transfer to a deep bowl. Cover with a tea towel or cling film. Leave at room temperature for an hour to rise.

Step 8 of 11
Step 8 of 11

After the indicated time, the dough will rise sufficiently.

Step 9 of 11
Step 9 of 11

Now you can work with him.

Step 10 of 11
Step 10 of 11

Lean yeast dough with dry yeast for fried or baked pies is ready.

Step 11 of 11
Step 11 of 11

At this stage, I want to visually show the texture of the dough on a slice of a very tasty ready-made pie.

Here is a dough in water with the addition of semolina. It is versatile as it is suitable for making bread, buns, pies, and, of course, pies.

Happy and delicious pastries to you!

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