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Uploaded by Alex Brown Feb 02, 2011 at 04:58PM EST
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![ause of its porous texture-is made perature-usually 350 to 400 F [180 n yeast, milk and a small nmount of to 200° C ]-and for a longer time than a r Sugar provides extra nourishment basic dough would be. The high moisture for 10 minutes add a few handfuls of Bour and vigorously to form a thick boter he bowl and let this sponge ie le s worm, draft free ploce u a volume. Whisk in whole eggs dough makes it un- the yeast After it is whisked vigor content of egs-bread ly, the .ponge in left to rise until bled in volume-usually within an necessary to humidify the oven or spray the bread with water during baking Put the dough into o bowl, cover it and Enlarging the ring. Supporing Forming e ring. set it in a warm ploce Let the dough rise lor at least one and one holf hours, until it is three or four times its original volume. Punch down the dough and put it on a cool lightly floured surfoce, kneod it into a bol fingers through the middle of the ball(abore left) and moke gentle circular movements to enlarge the hole. With both hands, stretch the dough from inside the hole to form a ring (above dough teors or resis's stretching, cover it and let it rest for about 10 minules before trying agoin and sfrelch the dough into an even shope Cover the dough with o lorge nverted bowl and lel it vise for debad 45 minutes, unil doubled i、oure 1S. Sep 7) Let it rest for 10 minules Press two If the](https://i.kym-cdn.com/photos/images/masonry/000/086/267/-1.jpg "-1.jpg")
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Uploaded Feb 02, 2011 at 04:58PM EST
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