With the longer
side of the dough facing you, pile 1/4 cup mozzarella across the middle of the dough, leaving a 1 / 2 - inch border on the left and right sides.
Not exact matches
Remove the
dough from the refrigerator and place it on a well - floured work surface, with one long
side of the rectangle
facing you and the seam
of the
dough on top.
Bring the two long
sides of dough together so the seam is
facing up and pinch them together.
Drop the
dough, smooth top
side down ward into the prepared banneton or basket - I noticed
dough can be very sticky to handle and can be only be smooth on its top sphere which is
facing down into the banneton and so the back
of the bread
facing upwards can look a little rough and ugly.
Once the
dough is firm, remove it from the refrigerator, flour the outside and once again, with a long
side of the folded
dough facing you, roll away from you and into a long rectangle about 1/2 inch thick.
Then, with the long edge
of the
dough facing you, you fold one third
of the
dough into the middle and then the remaining third over from the other
side.
Place the butter square diagonally in the center, so the points
of the butter square
face the straight
sides of the
dough square.
Dip the top
of each scoop
of cookie
dough into raw sugar crystals and place back on baking sheet with the sugar
side facing up
Stand the prepared loaf pan on one short
side, and begin to stack the folded pieces
of dough one behind the other, the rounded (folded) part
facing up.