If there are air bubbles left, the surface of the bun will be a bit coarse, but its taste won’t be affected. This will force the bubbles out of the dough, so the finished bun will have an even and smooth surface. Knead the dough thoroughly and forcefully again, after it has rested, until its size has shrunk nearly to its original size.Dust the working surface with plenty of flour and use a plastic spatula (if necessary) to transfer the dough onto the working surface. Don’t panic if the dough becomes a super sticky mess and can’t be held by hand after it has rested.It might need as long as three hours to ferment. Check on the dough after two and a half hours.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |