9 illustrates. Then
work the dough with a downward pressure and, as indicated in Fig. 10,
push it out with the palms of the hands. With the motion completed, turn
the entire mass around and knead it in the same way in another
direction. Continue the kneading by repeating these motions until the
dough has a smooth appearance, is elastic, does not stick to either the
hands or the board, and rises quickly when it is pressed down.
[Illustration: Fig. 10]
To prevent the dough from sticking to the hands and the board, flour
should be added gradually during the process of kneading, but care
should be taken not to use too much flour for this purpose. The
lightness and sponginess of the finished loaf depend largely on the
quantity of flour used at this time, so that if the dough is made too
stiff with flour, the bread will be hard and close after it is baked. As
soon as the dough can be kneaded without its sticking to either the
hands or the board, no more flour need be added; but, in case too much
flour is used, the dough may be softened by means of milk or water. Such
dough, however, is not so satisfactory as that which does not have to
be softened.
SHAPING THE DOUGH INTO LOAVES
53. After the dough is properly kneaded in the manner just explained, it
is placed in the mixing bowl and allowed to rise again.
Pages:
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244
245
246
247
248
249
250
251
252
253