"Janet Bostwick" > ha scritto nel messaggio
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>
> "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'.

Yes , but you say only "roll" not "roll out"...now I don't know because it
isn't my language. In my vocabulary "to Roll out" means "stendere" (or lay
out)

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.

It's a good idea!!! Very good! I should try! Because I have the problem that
when I leave my dough out for many hours, it become hard on the surface. So
I must put it in a plastic bag.

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.

Can the dough rise well inside the bag?

> 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. }

Thank you Janet. Perhaps my next loaf will rise in the fridge. I want to try
and I want to tell to my italians friends. I want to know what they think.

Chers
Pandora
> Janet
>
>> Cheers
>> Pandora
>
>