Breaking Breads: A New World of Israeli Baking--Flatbreads, Stuffed Breads, Challahs, Cookies, and the Legendary Chocolate Babka by Uri Scheft

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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