With a sharp knife, cut the dough into eight pieces about 3.1 oz / 90 g each. When the dough has risen, turn it out onto a sparsely floured work surface and de-gas by pressing it into a rectangle. The peak of the dough will just reach 9 cups (a little over 2 liters) in about 90 minutes.ĭivide and pre-shape the dough. Transfer the dough to the marked rising container and allow it to ferment in the Proofer until tripled. Alternatively, give the dough two eight-way folds now and two more during the first half hour of rising. Knead until the dough is moderately well developed, about 7 minutes by hand or 6 minutes in a stand mixer on speed 2. Mix by hand or machine on low speed until the dough comes together.ĭevelop structure. Add the butter, malt syrup and lukewarm water. Add the flour, salt and yeast to a mixing bowl and stir to combine. Mark a dough rising container at the 9 C / 2 L level. Set up the Proofer with water in the tray and the temperature set to 80 ☏ / 26 ☌. Two Proofer-sized sheet pans, each at least 9 x 13″ / 23 x 33 cm but not bigger than 14¼ x 12” / 36 x 30 cm. **If using Active Dry Yeast, use 1¼ tsp and dissolve it in the water from the recipe before mixing the dough.Įquipment: Folding Proofer, preferably fitted with a shelf kit. Reduce the water by 1-2 T to maintain a soft but not sticky dough consistency. *Unbleached all-purpose flour can also be used.
0 kommentar(er)
