![]() ![]() (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 to 8 hours.) Proceed to Step 4 or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. Put the dough in a bowl and cover with plastic wrap let rise until the dough doubles in size, 1 to 2 hours. Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)ģ. If it is still dry, add another tablespoon of two of water and process for another 10 seconds. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to the touch. Turn the machine on and add 1 cup water and the oil through the feed tube.Ģ. Combine the flour, yeast, and salt in a food processor. ![]()
0 Comments
Leave a Reply. |