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We go by feel, look, smell, and a dark magic bestowed on us by the great bread baking fairy.Allow to the dough rise in this warm, somewhat controlled environment until it has doubled in size.Make sure that nom du gagnant cycliste jeux paralympiques when you lottery usa 2016 results date reach the end of bulk fermentation that you write down the time.Note: Please make sure your oven does not go above. .Click the following image to see an animation of the pre-shaping technique: After pre-shaping, the dough must rest for 20-30 minutes to allow the gluten to relax to a point where the dough can be worked with again.Do not open the door during this time as we want the oven environment to stay as moist as possible.If the temperature is too hot, many things can happen that might wreck your dough.Just enough to keep the dough from sticking but no more.The point of the oil in this recipe is not to flavor the bread but to give it a softer more uniform crumb.The brand name is Brod Taylor.




If the dough feels about the same as when the bulk fermentation started then you either haven't let it go long enough or something is wrong.It will be a bit lighter to the touch and not feel quite as dense as it did at the beginning of bulk fermentation.It doesn't have a lot of ingredients and it's what is known as a "straight dough".An improperly steamed loaf will never color well and appear quite dull.The dough should now be a triangular shape.It is absolutely key in this step that you do not have too much flour on the work surface.Let's Keep in Touch!Plus, if your body is cold and youre wrapped up in 100 cable-knit sweaters, think about how the dough feels So, to remedy this, youll need to deviate from the recipe to suit your personal environment.Allow the loaf to cool on a wire rack or in place that allows air to circulate freely around.You can find more info regarding sourdough starters, ongoing care, FAQ in my book (p 16-23).Wrap Up and Next Steps So how did your loaf turn out?It will be very elastic.We really want our loaves to reach the full 40 minutes before we take it out otherwise it may be too moist inside or not completely baked throughout.That means that it is working.
It should feel like the yeast is doing something.



Proof Time for Our Loaf For the loaf in this lesson the proof time should.5 to 2 hours.

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