|Cocoa Powder, Sifted|
Add All the Ingredients to the Mixing Bowl. In a spiral mixer, mix on first speed for approximately 3 minutes until all the ingredients are incorporated. Check the consistency and make adjustments as necessary. The dough should be quite stiff, but sufficiently hydrated to form a firm mass. Mix on second speed for an additional 3 minutes. In a planetary mixer, mix on first speed for approximately 3 minutes. When all the ingredients are incorporated and hydration is correct, turn the mixer to second speed and mix for approximately 5 minutes. The goal is a strongly developed gluten network. Desired dough temperature is 75°F or less.
Since the dough is so stiff, it is subject to rapid dehydration. Therefore, keep it well covered with a sheet of plastic at all times. While the stiff texture of the dough does make work-up somewhat more difficult, that same stiffness results in distinctness among all the strands, which, in a wetter dough, would tend to merge together and impair the appearance of the finished project. Fermentation is not the goal with these doughs, and a 15-minute bench rest is adequate before portioning the dough.
A last Note: The first four projects detailed in this chapter are all sized to fit on a full sheet pan, which measures
The tools required for these projects are few, but since the dough is on the dry side, and since yeast, however minimal, is a presence, you should have all the necessary tools at hand before dividing the dough into individual pieces. You will need:
A scale and bench knife for dividing the dough
Plastic sheets to cover the bulk dough and dough pieces
A slightly dampened clean cloth (optional)
A sharp paring knife
A pizza wheel is handy if you have one
A stiff cardboard template appropriate to the project being made
A long palette knife, to free up the piece before transferring it to a sheet pan
One full sheet pan lined with parchment paper
Egg wash and a soft brush
Refrigeration space to cool the piece for at least 1 hour before the bake
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