I'm having my students test a few recipes this week in preparation for a fundraiser. We're going to to donate to Chef Andres' World Central Kitchen.
I'm getting confused with one step in the directions. It says to split the dough lengthwise to get two identical pieces with the filling showing. I interpreted that to mean cut it open like a babka. Are we also supposed to split it width-wise to get two pieces? I don't see the dough halved or the log halved in the original directions. Maybe I'm missing it.
If you are making a pair of smaller versions, yes. Divide the log in half crosswise, then again lengthwise. That said, I could never get mine to look like hers, they always had a tendency to turn inside out once cut lengthwise. They ate fine, but they looked a whole lot messier than hers. And no, cold-proofing the dough is perfectly appropriate here. (I did it.) You might want to cut back on the yeast significantly, though. Mine kept moving in the fridge.
How did you end up with two pieces then as the directions state? The first is supposed to be coiled (snail) and then the second piece wrapped around the outside.
Thank goodness for cold proofing. We'd never get anything baked.
Four pieces for two breads! In her recipe, the entire log makes one bread. By cutting the log in half crosswise (into two shorter logs), you can make two smaller versions.
I promise. I'm not trying to be difficult. Just confused. I understand how one piece could be used. It's the following direction that had me questioning:
Take the first piece of dough and twist it around itself into a snail shape, exposed filling side facing upwards. Now wrap the other piece of dough around the snail and pinch the ends together to secure. Cover and leave to prove for about 30-45 minutes.
That implied that at some point, the single log became two. I think I'll stop overthinking this and just do it your way. Thanks for the help!
I'm having my students test a few recipes this week in preparation for a fundraiser. We're going to to donate to Chef Andres' World Central Kitchen.
I'm getting confused with one step in the directions. It says to split the dough lengthwise to get two identical pieces with the filling showing. I interpreted that to mean cut it open like a babka. Are we also supposed to split it width-wise to get two pieces? I don't see the dough halved or the log halved in the original directions. Maybe I'm missing it.
Also, do you think it would be an issue to retard the dough after the folding and bake the next day? We do have a time constraint.
If you are making a pair of smaller versions, yes. Divide the log in half crosswise, then again lengthwise. That said, I could never get mine to look like hers, they always had a tendency to turn inside out once cut lengthwise. They ate fine, but they looked a whole lot messier than hers. And no, cold-proofing the dough is perfectly appropriate here. (I did it.) You might want to cut back on the yeast significantly, though. Mine kept moving in the fridge.
How did you end up with two pieces then as the directions state? The first is supposed to be coiled (snail) and then the second piece wrapped around the outside.
Thank goodness for cold proofing. We'd never get anything baked.
Four pieces for two breads! In her recipe, the entire log makes one bread. By cutting the log in half crosswise (into two shorter logs), you can make two smaller versions.
I promise. I'm not trying to be difficult. Just confused. I understand how one piece could be used. It's the following direction that had me questioning:
Take the first piece of dough and twist it around itself into a snail shape, exposed filling side facing upwards. Now wrap the other piece of dough around the snail and pinch the ends together to secure. Cover and leave to prove for about 30-45 minutes.
That implied that at some point, the single log became two. I think I'll stop overthinking this and just do it your way. Thanks for the help!
Crosswise into two shorter logs, then lengthwise into two thinner logs!