Mother Dough

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 550g flour
2. 1 tbsp kosher salt
3. 3.5g or 1 1/8 tsp active dry yeast
4. 370g water, room temp

Instructions

1. Stir tgt flour, salt and yeast in bowl of stand mixer by hand, using the dough hook like a spoon. Continue stirring by hand as you add water, mixing for 1 min, until mixture comes tgt into a shaggy mass.
2. Engage the bowl and hook and have the machine mix the dough on lowest speed for 3 min, or until the ball of dough is smoother and more cohesive. Then knead for 4 more min on lowest speed. The dough shld look like a wet ball and bounce back softly when prodded.
3. Brush a large bowl with oil and dump dough into it. Cover with plastic wrap and let proof at room temp for 45 min.
4. The dough is ready to be used. If you do not plan to use on the day you make it, you can store the dough in an airtight container at least twice its size in fridge for up to 3 days. Take it out of the fridge and let it come to room temp 30-45 min before using.