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Granny White
proofed yeast.
Stir with a spatula or wooden spoon just to blend all ingredients.
Do not overbeat or you will produce a rubbery dough. Just blend
until all ingredients are mixed. The batter will be a bit lumpy
and very sticky. Do not add more flour. Scrape out onto a work
surface and let the dough rest about 4 minutes so gluten formation
(elasticity) develops.
Meanwhile, rinse the bowl in warm water and dry it. A warm bowl
gives your dough a warm environment for rising. Using the scraper,
fold the dough in half from right to left. Then fold in half from
back (north) toward you (south). Flip the dough over and do the
same folding movements again. Do this double folding and flipping
four times in all. You are stimulating the development of gluten,
but do not overwork the dough or it will become unmanageable and
rubbery. The dough will be sticky and still a bit lumpy.
Place the dough in a bowl. Cover with plastic wrap and thick towel
and let rise a minimum of 3 hours to near triple in size.
Neatly scrape the dough out onto a floured surface. With floured
hands, press the dough into a rectangle 12 inches long and 5 inches
wide. Notice how smooth the dough has become during the first
rise. Using the scraper, fold the dough in thirds as if folding
a business letter; that is, fold the bottom third up over the middle
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