My first attempt to make "pain facon beaucair" from Richard Bertinet's book Dough, which has a great technique for kneeding dough that doesn't require as much flour and yields a much softer dough with more air incorporated. I don't think I got the technique down on folding and leaving a small hole (these are supposed to look a little like doughnuts with holes when they go in the oven), but they came out great. You can see the progression from dough before first rise, then after second rise, and then coming out of the oven.
No comments:
Post a Comment