Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 31

By now your dough has probably doubled in size, and you’ll see bubbles just under the surface of the dough. Sprinkle flour onto a counter or workspace. Use a dough scraper and scrape out the dough onto a floured surface. Sprinkle the dough lightly with flour and flour your hands. Using the same stretch-and-fold technique described earlier, stretch and fold the dough to tighten the tension in the dough. Let the dough rest for ten minutes to relax the gluten.

After resting, stretch and fold the bottom piece of dough over to the center. Next, stretch and fold the top piece of dough over to the center. Using two hands, gently pull the dough toward you, tucking and tightening the shape of the dough. If you’re forming a round, you’ll tuck in the sides and form a tightened ball.