Put one other 4 cups or so of flour on a board or countertop, end up the dough onto the board, add a bit extra flour on prime, and …
Stage Three: Knead
(Put your telephone on silent…) With flour in your palms, choose up an fringe of the dough and push it over into the remainder. Flip the dough 1 / 4 flip, and repeat. Hold this up for about quarter-hour, working extra flour into the dough — however not a lot that it’s extremely stiff. Mud your mixing bowl with flour, put the dough again in it, grease the highest of the dough with a bit oil, cowl, and let rise in a heat place till doubled in bulk. This can take 45 minutes to an hour. Punch it right down to its authentic measurement. You’ll be able to form loaves or rolls now, OR let it rise once more (that train factor).
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