To do so, be sure to sprinkle extra flour on top of your dough. Quickly cloak and shape the dough without kneading it.Divide the dough with kitchen shears into two loaves.Once the dough has risen, flour the surface and gently turn the dough over onto a well floured surface.I covered my bowl and place the dough in the warm oven to rise for about 2 hours. I pre-heated the oven to it's lowest temperature then turned it off. With the dough hook attachment, blend the flour and yeast together until a soft sticky dough forms.Make a well in the center of the bowl and add your yeast mixture. In the bowl of your stand mixed, whisk together flour and salt.Add yeast and sugar then stir and leave to proof for about 10 minutes.In a tall plastic container fill 1½ cups warm water about 100 degrees F.Something like a Chicken-Fried Pork Rib Sandwich, a Rustic Grilled Pepper Toastie., or a Patty Melt is the ideal way to enjoy today’s bread. Paired alongside something like a Brown Sugar and Ginger Spiced Pork Roast, today’s bread would be simply wonderful. Similar to the dipping oil linked above, a cilantro chimichurri would pair deliciously with this bread.Īs Dinner Bread. Grab my favorite Salsa Fresca, and for those who like it hot, check out my Serrano Salsa.Ĭilantro Chimichurri. Piling on some salsa, maybe with a bit of cheese, is one of my favorite ways to enjoy this bread. The end result is a pleasantly spicy, yet deliciously savory oil, that’s simply wonderful on crusty bread like the one we’ve prepared here today. This oil is mix of extra virgin olive oil, roasted garlic, red pepper, paprika, and parmesan cheese. My favorite dipping oil recipe ever, and it’s actually very simple to put together. Yes, flouring the workspace a little helps the dough to keep from sticking and peeling, but use as little as possible to prevent adding excess flour to the dough – which will ultimately result in a drier bread. When rolling out the dough, it can be very tempting to go nuts flouring absolutely everything from the counter to your pin to your hands to the dough itself. Excess air means a firmer, drier bread that fails to rise properly during baking. Don’t Overwork It. Handle the dough as little as possible.Sadly, trial and error is really the only way to truly get this down. Getting it ‘just right’ means knowing when to add more water or flour while working it. It should feel almost ‘pleasant’ to handle. One of the things that’s hardest to learn when making homemade dough is telling when it’s ‘just right.’ You want a pliable, plump dough that isn’t overly sticky to the touch.
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