Servings- up to 2 to 4 people Why this recipe works It will need 4-5 hours at room temperature to be truly authentic! 2- View ingredients Put the ball into the oiled bowl and give it a couple spins to coat the ball. Use a light dusting of flour nearby to keep your hands from sticking too much. Once you have it elastic enough, it should be rolled into a ball. This is when you can begin kneading it to make it smoother and more refined. Then back to your flour and water mixture, start to mix in the remaining flour and get it blended until it starts to become a dough-like texture. This is used later to put for your finished dough- now it won’t stick. The flour dust will help the oil to stick to the bowl better. Take the flour bowl you used previously and with a pastry brush swab the remaining oil and wet-out the flour bowl. Slowly pour the water mixture into the top of the flour pile.As this begins to wet-out the flour, then go to your original oil bowl. Make a hole at the top (about fist-sized) for the water mixture to go in. Then- on a silicone pastry sheet carefully dump the flour onto the sheet forming a little mountain. Swipe left/right to see more Flour, Salt, Water and Sugar Oiling Bowl Dough Blending Cover Doughĭump your flour, salt, and sugar into a bowl and mix them to get air-in helping break-up clumps the flour. Then add the olive oil and mix a bit more and add this to the 2 cups of water. It the yeast good it will start to cloud-up and get foamy. Add your packet of dry yeast (about 2 teaspoons) and a decent pinch of sugar. Get a small cup and add 3 tablespoons of warm water. Fresh yeast mixing is different than dry yeast mixing. If you are using yeast powder the important thing to remember is the water needs to be warm.
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