Base dough for baked breads and salted

The sequence is: Knead well – rise covered with a tea towel in a warm place until it doubles in volume (about 1 hour) – return the dough to the floured surface, open it with a rolling pin and shape it as you wish
I do everything with this dough, see?!
At the end brush beaten yolk and bake at 180 in a greased form until golden