"Pandora" > wrote in message
...
>
> "Janet Bostwick" > ha scritto nel messaggio
> ...
>>
snip
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

In English, roll out could be interpreted either way. I would expect
further information or clues in the recipe. i.e., 'roll flat to a 12 inch
by 9 inch rectangle, or roll into18-inch long ropes with the hands'. The
only clue you are given is directions to roll to a certain length, but no
directions for thickness so I interpret rope. It wouldn't be the first time
a recipe in any country or language was written so that it was difficult to
interpret. Unless you can find a tradition in Italy of making plaited
loaves in this rolled flat manner, I would roll ropes instead.

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.

Yes, many of us do this. When you bring the shaped loaves out the next
morning, they are almost fully risen. Preheat the oven and allow the loaves
to stay at room temperature maybe a half hour to an hour and then bake as
usual. Same temperature and timing. The loaves when put into the oven will
still probably feel cool to the touch of the hand. Aside from the longer,
cool temperature improving the flavor of the dough, the dough is much easier
to handle when cool and is much easier to slash when cool. Be sure to cover
the raw, shaped loaves by placing in plastic grocery bags or similar or the
dough will dry out over night in the refrigerator and will not be able to
rise.
snip
> 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:
snip
No, I wasn't able to see the crumb. What I meant by pull apart in the plait
was that when you sliced the loaf, the slice might fall apart in the shape
of the plaits. That still doesn't explain very clearly what I meant. Never
mind. If you are able to slice the bread and the slice doesn't come apart,
you are fine. Nice looking bread. I'm sorry, I should have said that
sooner. I just got distracted by the way you made plaits. }
Janet

> Cheers
> Pandora