![]() The dough should slip out gracefully, without deflating. Turn the boule, smooth side up, very gently onto a baker's peel dusted with semolina or cornmeal, or onto a piece of parchment, and transfer it to the hot stone. Loosely cover the boule and allow it to rise at room temperature for 1 1/2 to 2 hours it should be puffy but not doubled.Ībout 30 minutes before the boule is finished rising, preheat the oven to 425☏ and place a baking stone on the center rack. Place the boule smooth side down in a flour-dusted or lined brotform or bowl. Transfer the dough to a lightly floured work surface and shape it into a ball (boule). Turn the dough every 30 minutes during the rising time by gently folding all four sides into the middle, and turning the dough over. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise at room temperature for 1 1/2 hours. Add the flour, mix to combine, cover the bowl, and allow the mixture to rest for 20 minutes to allow the flour to absorb the liquid and the gluten to start its development.Īdd the yeast and salt, and knead the dough until it's fairly smooth, about 5 to 7 minutes by hand or 3 to 4 minutes using a stand mixer set at medium-low speed. Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. To make the dough: Add the water to the starter. ![]() It should be doubled in size, and filled with large bubbles. ![]() Cover the container and allow to rest for 12 to 16 hours at room temperature. To make the starter: Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess. ![]()
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