Today is baking day! First I have to make the 2nd Dough. The first dough rose 3X and I’m very pleased!
I then slowly started to layer in the ingredients. First the flour, then Castor Sugar, Honey/citrus zest, salt, egg yolks, butter and finally, dried fruit.
This process took MUCH longer than last time since I was following (as best I could with my KitchenAid mixer) the schedule/technique of the Milanese bakery. I did the flour alone for 15 minsters and then on 2-4 minute intervals everything else.
Here is a glimpse of that process:
After mixing I transferred the dough to a tub for 20 mins to let rest. I don’t suppose I needed to transfer since my mixer bowl fits in my proving box. However, the Milanese bakers took their dough out and put it in a huge plastic tub … so I blindly did the same. Ha!
Per their technique/timing I let the 2nd Dough rest for 20 minutes before separating into two 1100g pieces. Note that the recipe makes 1100g pieces wet because of about 10% loss during the bake. Trying for a 1kg final bake weight.
I preshaped them into two rounds and waited another 20 mins to let a skin form on the surface before final shaping into boules and placing them into the cardboard ramekins to prove for 6 hours at 85°F.
I’ll show the results of the final proof & bake in my next post.
[To be continued…]