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By Simone Weil
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Cover the bowl with a dish towel and let it rise in a cool to normal, draft-free room. 2 Allow the dough to rise until doubled in size. For most doughs, this will take 1–2 hours. Whole-wheat breads and enriched breads will take longer to rise. The slower a dough rises, the more chance there is for it to develop flavor and texture. Do not allow the dough to over-rise. Air bubbles will appear on the surface of a completely risen dough 50 RISING THE DOUGH I N T H E R E F R I G E R AT O R This method allows breadmaking to be split into two stages, and is therefore useful for those with busy schedules.
Place the dough seam side down. Press evenly with the palms of both hands and roll the dough backward and forward to achieve the desired length as specified in the recipe. MAKING A BAGUETTE TO MAKE A BAGUETTE, shape the dough as for a long loaf following steps 1–4. With hands placed at either end of the loaf, continue to gently roll the dough, backward and forward, moving both hands outward along the loaf. If the dough resists or tightens, allow it to rest for 5 minutes. Repeat the rolling action until an even thickness and the desired length are achieved.
Be sure that you have a large, clean surface to work on that allows you plenty of room to move around; a marble slab, plastic board, or wooden table is best. Although a bare countertop is also fine, avoid tiles because the dough can stick to the grout. required for breadmaking are as simple as the essential ingredients. The basic equipment needed to make most of the breads in this book includes an accurate scale, a measuring cup and spoons, a large glass bowl, a wooden spoon, a dish towel, a baking sheet, a sharp blade, and an oven.