"Janet Bostwick" > ha scritto nel messaggio
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> "Pandora" > wrote in message
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>> "Janet Bostwick" > ha scritto nel messaggio
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>>>
>>> "Pandora" > wrote in message
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>>>>I have made this "Plait bread" (we call it Pane treccia) with sourdough
>>>>, eggs and flour.
>>> snip photo links
>>>> Cheers
>>>> Pandora
>>> Hi Pandora,
>>> I noticed in this picture http://i1.tinypic.com/nnr1au.jpg
>>> that you flattened the pieces you used to make the plaits (braids). Is
>>> that a recipe direction?
>>
>> I would say yes. Because in the recipe is written :"Divide dough in 3
>> equal parts, roll out the dough for a 60 cm lenghtness..."
>> "Roll out" they say. I rolled out at about 1 cm thickness.
>> Then when you put the dough inside oven (brought to 40°C and then
>> turned off) for the rising , it grows, and grows much more when you turn
>> on the oven for cooking it.
>>
>>
>> I ask because it is different than we would do a
>>> braided bread here. We would divide the dough into 3 pieces and make a
>>> rope of each piece and then braid the ropes.
>>
>> Dough of this recipe is very tender, and I have used sourdough. This mean
>> that a braided bread made with sourdough would grow much more then
>> others, because it must stay for rising many hours. Perhaps is for this
>> reason the recipe says "roll out". OTC bread would have risen too much,
>> IMHO.
>> BTW I asked myself the same thing
>>
>> Unless your recipe calls for
>>> flattening the pieces, you might find the ropes easier and quicker.
>>
>> I will try, surely! Thank you.
>> Pandora
>>> Janet
>>>
> I would interpret 'roll out' to mean roll ropes beneath the hands. This
> is the standard approach for making a plaited loaf or bun. You take a
> ball of dough, place it on the bench and put your hands ( palms down) on
> the ball of dough. You begin to push your hands back and forth, gradually
> moving the hands away from each other. This stretches the rope. You roll
> in this manner until the dough is the length you want. Your directions
> did not say to roll the dough to a particular thickness, only length,
> that's why I believe you want ropes.

Perhaps you are right. BTW I can't understand , because I have translated
the word "stendere l'impasto" in "roll out the dough". In Italian roll out
means: roll out a dough with a rolling pin or with your hand over a rolling
board. So, if you use a rolling pin, you can't have a rope.
OTOW, in english "roll out "seams more a verb like "to roll" :nearer to the
meaning you give it.

>
> Whether the dough is sourdough or not should make no difference. Dough of
> whatever kind grows to full proof. Depending upon your particular
> sourdough culture, the dough may grow slow or fast. If you want the dough
> to grow slowly in order to develop flavor, simply limit the amount of
> warmth it is subject to. I proof my sourdough loaves overnight in the
> refrigerator. By morning they are fully proofed. Yeasted dough and
> sourdough generates its own internal heat to a certain extent. It also
> takes some time for the interior of a loaf to cool down in the
> refrigerator. You'd be surprised at how much the loaf will grow in the
> refrigerator in 2 or 3 hours.

Are you tell me that you put your raw bread loaf in the refrigerator, I
mean your ready shaped loaf in the fridge?
It's the first time I hear a thing like that.

Sourdough
> is not necessarily lighter or more hydrated than a lean dough or an
> enriched dough. It is all in the handling. I suggested that you might
> try making ropes because in your pictures it looks as though you had to
> use a lot of flour to get the dough rolled out.

Lot of flour because the dough was too tender.

This not only alters the texture and
> flavor of the bread, but would also make it more difficult to get the
> dough pieces to adhere to one another.

Oh no! I haven't had problem like these. And the pieces adhered eachother
without problem.

You might even have an interior crumb that
> pulls apart in the sections of the plait.

What does it mean "pulls apart in the section of the plait"?
BTW I have made photo of the interior. Here are two pics. I don't know if
you will be able to see the crumb:

http://i1.tinypic.com/nowxeo.jpg

http://i1.tinypic.com/nowxhg.jpg

Cheers
Pandora



>
> Janet
>