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Granny White
and allow it to rest in the bowl about 20 minutes.
Add salt and mix on medium speed for 8 more minutes. Add dill and
mix on low speed until the herbs are incorporated and the dough
reaches an internal temperature of 72 to 74 degrees F, 2 to 3
minutes, The dough will feel slightly sticky but firm and elastic.
Remove the dough from the mixing bowl,place it on a lightly floured
work surface, and knead it for a few minutes by hand.
Clean the mixing bowl and lightly coat it with vegetable oil.
Return the dough to the oiled bowl, cover it tightly with plastic
wrap, and let it ferment in the refrigerator 9 to 14 hours.
Second Day −−−−−−−−−−
Remove the dough from the refrigerator and take off the plastic
wrap. The dough should feel softer and more relaxed and should have
expanded by about half. If it hasn't grown enough, cover the dough
with a cloth and set it out at room temperature until it does, 1
to 1 1/2 hours. Cut the dough with a dough cutter into three equal
pieces. Slap each piece against the work surface a few times to
deflate. Tuck under the edges of each piece, cover the dough with
a cloth, and let it rest for 15 minutes.
Uncover the dough and round each piece into a boule. Then elongate
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