![]() Meanwhile, heat the oven to 200C/180C fan/gas 6.Leave to rise until puffy and billowy, about 40 mins. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Line a baking sheet with baking parchment.Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Stretch the sides of the dough down and pull together to form a ball. ![]() A dough scraper is useful if the dough is sticking to the work surface. If it gets very sticky, add a very small amount of flour – as little as possible. Knead using both hands for 10 mins until smooth and a bit springy. Once the dough has come together, turn it out onto a lightly floured surface. ![]() The dough should be moist, but not soggy. If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil.
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