Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 29

Next, you’ll fold in the salt. Sprinkle the salt over the dough and lift the bottom edge of the dough and fold into the center. If your hands are feeling sticky, dip them in water and continue. Give the bowl a quarter turn, lift up the bottom edge and gently stretch the dough up and fold it over the center. Repeat this twice more. This process is called stretching and folding (see Figure 4-2), and it’s very different from kneading dough. Cover the bowl with a warm, damp towel and begin the bulk rise.

FIGURE 4-2: Stretching, folding, and shaping sourdough.