Sentences with phrase «let dough»

When you are happy with the consistency of your dough, cut the dough in balls (slightly larger then a golf ball, approx. 80gr each, depending on size of the tray), coat lightly with olive oil, wrap with some plastic wrap and let the dough rest for 45 - 60 minutes.

Cover pan with oiled wax paper and let dough rise in a warm, moist place for 30 minutes to 1 hour.

Transfer to a bowl, cover and let the dough rise for 30 minutes.

I let this dough rise about 9 hours.

Place in a bowl, cover with a damp kitchen towel and let the dough rise for 90 minutes.

Cover dough with plastic wrap and let dough rest 5 - 10 minutes on the work surface.

Let dough rise for 1 hour or until doubled in size.

I used organic whole wheat flour (despite the recommendation), let the dough sit at room temperature for about 8 hrs, and the bread came out fine — albeit not as golden and airy as it appears in the picture.

I've never let the dough sit longer than 24 hours, but I wouldn't recommend it.

Another hint to make them fluffier is to let the dough rise in a covered container in refrigerator overnight then divide it among greased rings and bake 25 mins.

Let the dough rest in the refrigerator for 45 minutes.

Let the dough rise for about an hour.

Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours.

Step 7 - Put the container into the refrigerator and let the dough rest overnight or for up to thee days.

Let the dough rise in the bowl, covered, till it's doubled in size, at least two ours and as many as four.

Cover the bowl with a damp towel and let the dough rise in a warm, moist environment for about an hour.

Cover and let the dough rest for 3.5 hours in a place that is not too warm (about 19 °C / 66 °F).

How long do you suggest I let the dough ferment to get rid of the gluten?

Prior to baking, let dough rise in a warm, draft - free place until nearly doubled, about 60 to 75 minutes.

I found that I needed to let the dough warm up a bit to make it easier to work with.

Let the dough rise until it has doubled in size or formed the perfect size bread.

Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid.

Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.

I made this yesterday and I let my dough rise overnight and it rose tooooo much!

Cover the pan with plastic wrap sprayed with nonstick cooking spray, and let the dough rise until it's just barely over the rim of the pan, about 45 minutes to 1 hour.

I let the dough rest for another 30 - 40 mins.

Let dough rest 20 to 30 minutes.

Let dough rise until doubled in volume, about 1 hour.

Let the dough rise, covered, in a warm place for about 30 minutes or until it has grown to start to fill out the baking dish.

I follow this recipe exactly and let the dough rise in a 75 degree kitchen and it never got close to doubling or even getting 1.5 x bigger.

Once you have let your dough rise the first time, sprinkle some flour on the counter and take the dough out of the bowl and knead it with your hands for 2 - 3 minutes on the counter.

The next step is to let the dough rest or «autolyse» for about 30 minutes.

Remove pan from heat and let dough cool slightly, about 2 minutes.

Sometimes I'll let my oven warm up for about a minute, turn it off, and let my dough rise in there for the last 1/2 hour or so, if I'm getting impatient and my dough doesn't seem to be rising enough at room temperature.

Let the dough rest on the counter for 30 minutes.

Cover the bowl with plastic wrap and let the dough chill in the fridge overnight.

When your dough begins to get smooth and slightly elastic, that means the glutens have been properly activated and you're ready to let your dough rest.

You can also let your dough rest out on the counter for a bit, then stick it in the fridge overnight and bring it back to room temp before proceeding to the next step!

Let the dough rest uncovered for 45 minutes until it has puffed up slightly.

Let the dough chill for 24 hours; this will develop its flavor.

Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1» to 1 1/2» over the rim of the pan.

Cover with a damp towel, and let the dough rise for another 20 minutes.

Let dough rise in a warm, draft - free area until slightly puffed but not doubled in size, 30 - 45 minutes.

Cover the dough and let the dough proof overnight.

Let dough rise in a warm, draft - free area until doubled in size, 1 - 1 1/2 hours (or 2 - 2 1/2 hours if dough has been refrigerated).

Place the lid on the pan (or cover with plastic wrap, for a better view), and let the dough rise until it's about 1» below the top of the pan / lid, 60 to 90 minutes.

Before you let the dough sit for 4 hours it should be VERY stiff and dry (not wanting to stick to your hands at all).

Let the dough chill in the refrigerator for 45 minutes.

Cover and let the dough rise until doubled in size, about 1 hour.

Cover the pan with greased saran wrap and let the dough rise until it's about 1/4 inch above the edge of the pan (it can be more, as I never seem to catch it in time).