Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 80

Instead of kneading, most of our breads involve a technique of ‘folding’, the Italian way of incorporating air into the dough, to help and speed the fermentation and lighten the finished bread. We call it the colomba, which means ‘dove’, because it is as if we are folding the ‘wings’ of the dough. We spread out the dough into a rough rectangle by pressing down with the fingers (hold them vertically, not at an angle), stretching and dimpling the dough at the same time, to create pockets in which the air can be trapped. Then we fold the top third of the dough into the centre, and dimple it lightly again. Next we fold the bottom third of the dough over the top and dimple again. Then we turn the dough through 45 degrees and repeat.