Baking Artisan Bread: 10 Expert Formulas for Baking Better Bread at Home by Ciril Hitz

Author:Ciril Hitz
Language: eng
Format: mobi, epub, pdf
Tags: Baking, Methods, Cooking, General, Courses & Dishes, Bread
ISBN: 9781592534531
Publisher: Quarry Books
Published: 2008-09-30T10:00:00+00:00

3. Pour the dough into the prepared container.

As a variation, proof the dough on a bed of sunflower, poppy, or sesame seeds instead of flour. This is an easy way to add color and texture to the breads.

4. Stretch and Folds/Degassing

Because this formula has a longer mixing time to create strength, this dough does not need a stretch and fold.

5. Dividing

Invert the container onto a lightly flour-dusted table. Let gravity do the work—do not bang or scrape out the dough.

Using a dough divider, divide the dough into 16 to 20 small squares, approximately 2 × 2 inches (5 × 5 cm) in size. While care should be taken to keep the sizes uniform, these pieces should be clean cut and in one singular piece; therefore, they do not have to be divided by weight.

6. Preshaping/Shaping

This shape requires no additional manipulation. The divided shapes become the shape of the bread.

7. Final Proof

Place the pillow-shaped pieces of dough onto a heavily floured couche or proofing board. Whichever side was down after dividing the dough on the table should now be up.

Cover the dough with a cloth and let rest for approximately 45 minutes.

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