Not exact matches
Dip your hands, including the backs of your hands and knuckles, in
flour and lift I piece of
dough by getting
under it with a pastry scraper.
Place your bowl
under the mixer, fitted with a
dough hook, and add in the
flour and butter.
However, when kneading by hand, before adding more
flour, I like to rest the
dough for a few minutes, maybe 10,
under plastic, and come back to it.
Add the sugar and lemon zest and mix again, then add the
flour mixture, nuts, and rosemary and mix until the
dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but
under mixing will make the
dough seem a bit dry, which can make it difficult to handle).
Check occasionally to make sure that the
dough is not sticking and put a little more
flour under it if it is.
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Grab a dutch oven and lightly sprinkle some
flour in the bottom; then reheat your oven to 450 degrees F. Return back to the
dough blob on your counter — fold over and tuck
under, as you work around the
dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.
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