On low speed, gradually add the flour, then knead on medium speed for 4 minutes.
Reduce the speed to medium-low and knead for 6 to 8 minutes, until smooth and elastic.
Knead in a small amount of flour only if the dough seems excessively sticky.
Turn the dough out onto a lightly floured surface and knead briefly to make sure the fruits are evenly distributed.
Knead on a lightly floured work surface until soft, smooth, and slightly sticky, adding a small amount of flour if necessary.
Knead the dried fruits into the dough with the dough hook on low speed or stir them in with a wooden spoon.
If making the sponge by hand, knead it on a lightly floured surface for 8 to 10 minutes, until elastic and no longer sticky.
This new world calls to us to knead it and work it with our hands, to scratch it with our fingernails until it feels right.
Turn the dough onto a flour-dusted surface and knead twelve times.
When I removed the dough from the bowl, I found it stiff and nearly impossible to knead by hand, which is what the recipe called for next.
If using a stand mixer, attach the dough hook and knead on low speed for 4 to 5 minutes, until the ingredients are completely incorporated and the dough is smooth.
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