![]() The dough will lose its shape a bit in the process, but that’s OK. Slide your hand under the towel and turn the dough over into the pot, seam side up. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. At least 20 minutes before the dough is ready, heat oven to 475 degrees.When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. Cover with another towel and let rise for about 1 to 2 hours. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball.Cover loosely with plastic wrap and let it rest for about 15 minutes. Sprinkle it with a little more flour and fold it over on itself once or twice. Lightly flour a work surface and place dough on it. The dough is ready when its surface is dotted with bubbles. ![]() ![]() Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees. Add the flour and salt, stirring until blended. In a large bowl, dissolve yeast in water.Home Organization News, Blog, & Articles.Energy Efficiency News, Blog, & Articles.
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