I like to let my dough rise as a sponge (a very loose, almost batter-y dough) once, stir it zealously, add flour until its a fairly stiff dough and knead it, let it rise, knead it again, let it rise again, knead it and loaf it, to rise until it goes in the oven. Theres this point in the kneading process where the dough goes through a transformation, as the gluten forms longer strands; it presses back ardently against my palm, then gives in, so sensual... ...everything, and I mean everything, is a relationship, my friends.
Posted on: Fri, 21 Nov 2014 22:32:37 +0000
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