For most doughs—with the exception of sweeter, enriched loaves like the White Pullman Loaf—I dust the kitchen towel, linen liner, or proofing basket, and the top and sides of the dough with a blend of semolina flour and white flour. The semolina, which is slightly coarser, helps keep the dough from sticking. Don’t use this mixture during mixing, rolling and tucking, stretching and folding, or shaping, as the semolina will change the quality of the dough incorporated into it.
To make the Dusting Mixture, combine one part fine semolina flour with five parts white flour. If you bake often, mix up a large batch and keep it on hand.
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