ok so in this introduction to a recipe the author says that her dad used to take the dough before forming into the pan and flatten it out, dot it with butter and then roll it up
i assume this was after the first knead, rest and punch down period but before the final rest in the pan before baking?
the recipe is like this: one quarter of the flour and salt mixture is added to the yeast and sugar water for an hour to make the sponge
meanwhile some butter is blended into the remaining flour/salt
then all is kneaded together and left to rise another hour
dough is then punched down, kenaded and shaped into two oblong balls, placed in the pans and left to rise another hour as the opven heats
so in her recipe she doesn't explain her fathers technique of "forming the loaf by rolling the dough into a rectangle, dotting it with butter, then rolling it up like a jelly roll, the result was pillowy folds that could be pulled apart"
how do u think this should be done?
i assume this was after the first knead, rest and punch down period but before the final rest in the pan before baking?
the recipe is like this: one quarter of the flour and salt mixture is added to the yeast and sugar water for an hour to make the sponge
meanwhile some butter is blended into the remaining flour/salt
then all is kneaded together and left to rise another hour
dough is then punched down, kenaded and shaped into two oblong balls, placed in the pans and left to rise another hour as the opven heats
so in her recipe she doesn't explain her fathers technique of "forming the loaf by rolling the dough into a rectangle, dotting it with butter, then rolling it up like a jelly roll, the result was pillowy folds that could be pulled apart"
how do u think this should be done?
