Flour the counter very well with the flour - semolina blend.
Not exact matches
All that's left to do is to transfer the dough onto a
very well -
floured, cool, flat surface (i.e. your kitchen
counter).
I have a coffee grinder that sits on my
counter and does the
very best job grinding oats and other grains into
flour.
The dough should be
very smooth and elastic, and it should jump back when pressed with a fingertip; if it is sticky, turn it out on a
counter and knead in a little extra
flour.
Turn out onto a
very well
floured board or just the
counter top and gently knead until it comes together into a still slightly sticky ball.
Still, when I chilled it and rolled it out on a
very well
floured counter, it looked like this in the end.
Just think about it: if you were trying to balance a
very tight budget in an operation which lives or dies based on how well students accept your food, and if many (sometimes, the vast majority) of those students came from homes in which nutritionally balanced, home cooked meals are far from the norm, and if the food industry was bombarding those kids with almost $ 2 billion a year in advertising promoting junk food and fast food, and if you had no money of your own for nutrition education to even begin to
counter those messages, and if some of those kids also had the option of going off campus to a 7 - 11 or grabbing a donut and chips from a PTA fundraising table set up down the hall, wouldn't you, too, be at least a tiny bit tempted to ramp up the white
flour pasta, pizza and fries and ditch the tasteless, low - sodium green beans?
Turn the risen dough out onto a
very lightly
floured Silpat or
counter and knead it gently for 2 minutes.