![]() ![]() Next, form each rectangle into a loaf fold one of the long sides to the middle. Gently pressing to each half, form them into rectangles. Then cut in half with a pastry scraper or a sharp knife. Place the dough on the lightly floured parchment paper and gently press with your hand to make almost a 4.7*8 inch (12*21 cm)rectangle. You can either make 2 long loaves or 1 large (or 2 small) round loaves. Giving the Shape and Proofing(the 2nd Rise)Ĭover a baking sheet with parchment paper. You don’t need to add flour to the dough. This is how the consistency of the dough should be. The dough will be sticky while you are leaving the dough from the bowl. When the dough doubles in size, sprinkle flour over the dough so it won’t stick to your hand while deflating the dough with your knuckle. Knocking Back (removing the gas bubbles that formed during rising): In my case, it takes 1 hour and 15 minutes at 79-80° F(26-27 ☌) to rise. Then cover the bowl with plastic film and let it sit until it doubles and has bubbles on top. Sprinkle flour on top so it doesn’t stick to the plastic film. Sprinkle flour into the bowl so the ball you make doesn’t stick to the bottom. The ball you make doesn’t have to be perfect. Instead of adding flour to the dough, flour your hands and make a ball to let the dough rise. Once you mix thoroughly, you would end up with a sticky but easily workable dough. This step should take less than a minute. As you do this, the flour from the bottom will come to the top so don’t add extra flour. Make sure to scrape down the sides and bottom of the bowl with your spoon/spatula. Next, add the water and mix with a wooden spoon or spatula. (If you are using fresh yeast, first you should dissolve the fresh yeast with ⅓ cup of warm water in another small bowl and then you can add it to the flour-salt mixture) You can also check my no knead whole wheat bread post that shows how to use it with step by step photos.įirst mix the flour, salt and instant yeast in a large mixing bowl using a wooden spoon or a spatula. If you are like me and prefer fresh yeast in general, you’ll find the conversion and how to use it in the recipe card below. Yeast- In this recipe I use instant just in case if this is what you can find.Salt both controls the activation of the yeast and adds flavor. If you use too hot, it will kill the yeast and the dough won’t rise. ![]() If you are not sure how warm the water should be, simply mix ⅓ boiling water with ⅔ room temperature water.
0 Comments
Leave a Reply. |