Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka by Uri Scheft
Author:Uri Scheft
Language: eng
Format: mobi
ISBN: 9781579656829
Publisher: Artisan
Published: 2016-10-18T07:00:00+00:00
mixer. Crumble the yeast into the water
until the dough has risen by 50%, about
and use your fingers to rub and dissolve
25 minutes.
it (if you are using active dry yeast, whisk
the yeast into the water). Add the flour and
4 Stretch and fold and rise again: Lightly
salt, and then add the chilled pre-ferment.
flour the work surface and set the dough
Attach the dough hook and mix the dough
on top. Stretch and fold the corners of the
on low speed, scraping the sides and bottom dough again, doing so very gently (don’t
of the bowl often, until combined, about
tear the dough this time) by stretching a
1 minute. Increase the speed to medium-
corner and lightly placing it on top of the
low and continue to mix, scraping the bowl
dough ball so you don’t press all the gas out
as needed, until the dough is well mixed,
of the dough. Repeat the stretch/fold/turn
about 2 minutes longer. Increase the speed
3 times. Lightly flour the bowl and place the
to medium and continue to mix until the
dough, smooth-side up, in the bowl. Cover
dough reaches the windowpane stage (see
the bowl with plastic wrap and set it aside
photo on page 000), 7 to 8 minutes longer.
in a warm, draft-free spot until the dough
has roughly doubled in volume, about
ȼ
30 minutes (depending on how warm your
increases the temperature of the dough by
about 32 degrees F. You want the temperature
kitchen is).
of the finished dough to be 70° to 73°F for
optimal rising and flavor development. If the
dough becomes too warm, it will overoxidize,
5 Divide and pre-shape the dough:
which is called “burning” the gluten,
Lightly flour the work surface and use a
weakening the dough’s elasticity. It’s better
bench scraper to divide the dough into
to stop mixing once the dough reaches 73°F
rather than overmix it, even if the dough
3 equal pieces. Gently stretch a piece into
hasn’t reached the windowpane stage. Take
a rectangular shape with a short side facing
the dough out of the mixer bowl and knead
it (stretch and fold) by hand. This is a much
you, and then fold the top down to just
gentler process and you won’t increase
above the middle. Lightly press the top
the temperature as much as when you are
edge into the dough, trying not to press the
kneading it in a mixer.
gas out of the dough. Fold 2 more times to
make a cylinder. Place the dough on a lightly
3 Stretch and fold the dough, then let it
floured baking sheet (or leave it on the
rise: Once the dough reaches windowpane
work surface). Repeat with the remaining
stage, use a plastic dough scraper to turn
pieces of dough, and set them aside at room
it out onto a lightly floured work surface.
temperature for 15 minutes.
Starting at one corner, stretch the dough
until it tears, and then fold the corner up
6 Shape the dough again and proof it: On
onto the center (see photos on page 000).
a lightly floured work surface, firmly press
Give the dough a quarter turn, and repeat
down on one of the cylinders of dough to
about 10 times. The dough should be nice
press the gas out, and then pull it to make a
and soft, and should be tacky but shouldn’t
9-by-5-inch rectangle with a long side facing
stick to your hands.
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