Round dough package then transfer to bowl, smooth side up, and lightly oil or spray top of dough. Gently stretch bottom of dough and fold up to center, then repeat with left side, right side, and top. Using oiled hands, transfer dough to lightly oiled work surface. Cover bowl tightly with plastic wrap and let dough rise in warm place (75☏ to 80☏, see Chef's Notes) 30 minutes. Using tape, mark outside of bowl to approximately double current height of dough. Transfer dough to bowl and lightly oil or spray top of dough. Using vegetable oil or nonstick vegetable-oil spray, lightly oil 3-quart or larger bowl (or dough-rising container). However, if dough does not pull away at all, gradually beat in up to 1/4 cup additional flour.) (Dough should be very sticky to touch and should not pull away from bowl completely. Step 2Īttach dough hook to stand mixer and mix on low (#2 on Kitchen Aid) until dough begins to pull away from sides of bowl, about 3 minutes. Whisk in water, honey, and 1/4 cup olive oil. In bowl of stand mixer fitted with whisk attachment, whisk together bread flour, whole-wheat flour, and yeast, then whisk in sea salt.
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