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Granny White
each boule by placing one hand on top of the other,palms down, in
the center of the dough and simultaeously rolling and moulding the
dough into a football shape, about 8 inches long. As the dough
begins to stretch, gradually spread apart your hands and continue
rolling with light, even pressure, moving your hands slowly all
the way to the ends of the dough as it tapers.
If you are using proofing baskets, invert each oval, smooth side
down, into a floured basket. Dust the surface of the dough with
flour and cover each basket tightly with plastic wrap.
Place the baskets in the refrigerator and let the dough proof for
1
0 to 14 hours.
Preheat the oven to 500 degrees F atl east 1 hour before baking.
Remove the dough from the refrigerator. Let the dough continue
proofing at room temperature until it reaches an internal tempreature
of 60 to 62 degrees F., up to 1 hour.
Lightly dust the ovals with flour. Invert one to three loaves,
spaced well apart onto a lightly floured baker's peel.
Holding a single−edged razor blade at a 45 degree angle, slash the
top of the dough, making a gently arching cut just to one side of
the centre of the dough. Begin the cut 1 inch away from one tip
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