Page 51 - Pastry & Baking Magazine

50
Pastry & Baking
North America
1.
Make sure that a medium to well developed gluten window is achieved
before you begin the bulk fermentation.
2.
Work into a smooth, round ball and allow to bulk ferment. Be sure to
check the internal temperature of the dough.
3.
Once the bulk fermentation has elapsed, place dough on top of a sprayed
parchment lined sheet and press to the outer edges.
4.
Cover the dough with a plastic bun pan cover and place in the fridge
overnight.
5.
The next day, scale the dough out to the desired weight. If filling a
round mold, work the dough lightly round, making sure to not build
too much strength in the dough.
6.
With a rolling pin, roll the dough out to
1
/
4
thick.
7.
Make sure to dock the entire piece of dough; this will ensure a nice,
even rise of the dough.
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Artisan Baker