![]() Switch to the dough hook attachment and mix on medium-low until dough becomes smooth and shiny, about 10 minutes.Increase the speed to medium-low and mix until dough forms into a mass and pulls away from the sides of the bowl, about 6 minutes. Mix on low speed until all the flour is moistened, about 2 minutes. Add the poolish and all ingredients for the dough to the bowl of a stand mixer fitted with the paddle attachment.Cover with plastic wrap and allow it to ferment at room temperature for 15 to 20 hours. Stir with a wooden spoon until fully combined and the mixture is smooth. ![]()
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