Form 8655 Circular 2024

First off, we put flour on the board. We lightly put our dough using our scraper and get it into a ball. Cut your portions, each weighing about two pounds. I usually weigh them, but for the demonstration, just make sure to keep your flour light on the board. To make a batard, bring your dough out and fold it followed by flipping it around. Seal the edge. Now, this would be the first shaping. Let it set for a few minutes and then shape it again. Roll it in and create a skin on the outside. Fold the dough in, then set it aside. For the bully, bring over all the edges until we have a nice round ball. Do some forming and set it aside on the surface without flour. After waiting for about two or three minutes, sometimes up to five, take your dough and flatten it a little. Fold it in, roll it up, and seal it again. Put it in the Banat and sprinkle some semolina flour. Pick up your loaf and repeat the process. It's also helpful to keep a bit of flour and semolina in the Banat. Now, shape the last one. If you want the ends sharper, roll them. Otherwise, leave them as they are. Put it in the Banat. Let it proof for about two hours. The bully might be sticky on the bottom, but after about five minutes, it will flatten out. Go ahead and round it up now. Put it in the fountain. Turn it upside down. Now, turn the loaf out onto the peel. Sprinkle some semolina on top. Brush off any excess flour. Slice here and it's ready to go in the oven. Bake for half an hour at 450 degrees and then reduce to 425 degrees....