Shanghai Running Magazine volume 1, Q1 2014 - Page 18

Fuel Shanghai Running, We Run Shanghai Food: Productive cooking tips that fit with your schedule By Mark Woodward (vegan) 2 hr Training Run = Bread/Pizza dough Follow this easy recipe for great breads and pizza bases that you can forget about on your training run, and eat fresh once you get home. Bread is actually really simple to make by hand, but does intimidate people. Give this a go and see how easy it is. Ingredients:  20g fresh yeast or half packet of dry active yeast  400ml warm water  2-2.5 times the volume of flour to water + extra. This can be strong white bread, whole-wheat etc  1-2 tsp salt  Pizza topping Directions: Pour the warm water into a large bowl and add the yeast. For fresh yeast (much better if you can get it) you need to wait a few minutes for it to dissolve, and dry yeast mixes in quite quickly. You can add a pinch of sugar to help start the process off. Mix in half of the flour with a whisk or fork, then add the salt to the remaining flour (yeast and salt aren‟t good mates) and stir this in with a spoon until the dough is quite firm and needs to be finished off by hand. Don‟t worry about putting too much flour in, excess will not get incorporated. Lightly flour a smooth surface or chopping board and turn out the dough mixture. Now you need to actually do a little work. Kneed the dough for about 10 minutes. Using the palms of your hands start in the centre of the dough and push out, folding the dough back and turning all the time. This breaks down the gluten and makes the dough airy. Once the dough feels smooth an Y