Mother Dough
From the Momofuku Milk Bar Cookbook by Christina Tosi
  • 1¾ cups bread flour
  • ½ tablespoon kosher or sea salt
  • heaping ½ teaspoon active dried yeast (you technically want ½ plus a 1/16 teaspoon if you have the ability to measure those sorts of things)
  • ¾ cup plus 2 talbespoons water, at room temperature
  • vegetable oil
  1. Stir together the flour, salt, and yeast in the bowl of a free-standing electric mixer—do it by hand, using the dough hook like a spoon. Continue stirring by hand as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy mass.
  2. Engage the bowl and hook and have the machine mix the dough on the lowest speed for 3 minutes, or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded.
  3. Brush a large bowl with oil and dump the dough into it. Cover with cling film and let the dough rise at room temperature for 45 minutes.
  4. The dough is ready to be used as directed in the following recipes. If you do not plan to use your mother dough the day you make it, you can store it in an airtight container at least twice its size in the fridge for up to 3 days. Take it out of the fridge and let it come to room temperature 30 to 45 minutes before using.
Recipe by The Baker Chick at