Place the dough ball seam side down in a lightly oiled container. The skin of the dough should be very smooth. Let the dough rest for 20 minutes, then knead it on a work surface with a moderate dusting of flour for about 30 seconds to 1 minute. The target dough temperature at the end of the mix is 80☏ use your probe thermometer to check it. Continue for just 30 seconds to 1 minute. Then use the pincer method to cut the dough in sections with your hand, alternating with folding the dough to develop it back into a unified mass. Mix by hand, first by stirring your hand around inside the dough tub to integrate the flour, water, salt, and yeast into a single mass of dough. Add 166 grams of flour (preferably 00) to the water-salt-yeast mixture. Add the yeast to the water and stir or swish it around until dissolved. Measure 0.1 gram ( 1⁄10 of 1⁄4 teaspoon) of instant dried yeast. Measure 5 grams of fine sea salt, add it to the water, and stir until it’s dissolved. For a recipe this small, a large bowl will be fine-you don’t need to pull out the dough tub. Using your digital scale, measure 116 grams of 90° to 95☏ water into a container.
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