Inspiration Guide

13ninjakitchen.com
Dough basics 101
Tips and tricks for creating the perfect dough.
PROOFING
Usually done for breads, proofing is when
the dough is allowed to rest and rise one
last time before baking. It gives bread a
light and airy texture.
To create ideal proofing conditions, heat
oven to 170°F. Place dough ball in a greased
oven-safe bowl and cover loosely with
plastic wrap. Once the oven has reached
temperature, turn the oven o and place
the bowl in the oven. Allow to proof in the
residual heat until dough has doubled in size.
12
ORIGINAL
AMOUNT
HALF THE
AMOUNT
1 cup
1
/2 cup
3
/4 cup 6 tbsp
2
/3 cup
1
/3 cup
1
/2 cup
1
/4 cup
1
/3 cup 2 tbsp + 2 tsp
1
/4 cup 2 tbsp
1 tbsp
1
/2 tbsp
1 tsp
1
/2 tsp
1
/2 tsp
1
/4 tsp
1
/4 tsp
1
/8 tsp
KITCHEN CONVERSION CHART
Dough Blade Assembly
KNEADING
Once a dough ball forms, remove it from
the pitcher and place it on a lightly floured
surface. Hand-knead the dough ball by
folding the dough in half toward you.
Then, using the palms of your hands, push
the dough away from you. Re-fold, then
turn dough ball 45 degrees and repeat.
Kneading is complete when the dough
is no longer sticky, is smooth on the
outside, and bounces back when
pressed with your fingers.
For best dough mixing results, do not exceed
the MAX dough lines, DOUGH MAX and
COOKIE MAX, when filling the Pitcher.
If a recipe exceeds these MAX lines, we
recommend reducing the recipe by half.
Refer to the chart below for unit conversions.