To get the salt and the yeast fully interspersed, use your thumb and index finger like the blades of a pair of scissors and make 5 to 6 cuts across the entire mass of dough. Repeat till all of the salt and the yeast are completely covered with dough. Gently stretch this and fold it over itself. Wet you working hand and reach underneath the dough and grab about 30% of it. Sprinkle the yeast and the salt evenly on the surface of the dough. The dough that we’re working on is sticky and wetting your hands periodically will help keep the dough from sticking to your palms. Here’s a video from Ken to show you the process.Ģ) Mix: Keep a bowl of water close by (deep enough for you to dunk your palms into). The dough will rise to 3 times its volume overnight, so please factor that while you choose your bowl. Cover with cling wrap and let it rest for 30 minutes. Here goes: Ingredientsġ) Autolyse: Mix the flour and the water in a large mixing bowl by hand till the flour is completed hydrated. So I’m going to skip all the story-telling and dive into the recipe-telling. I’m way behind my posts and it’s now getting embarrassing to tell people that they will have to wait to get the recipes. The first experiment with the Dutch Oven was simply awesome and the next experiment with the Forkish recipes was the Overnight bread – a crusty, full-flavour, bread that has a richer flavour thanks to the overnight rise.
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