Bo Friberg

Fermented Dough

Preparation info
  • Yield:

    2 pounds

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 teaspoon (5 ml) fresh compressed yeast
  • 1½ cups (360

Method

  1. In a mixer bowl, dissolve the yeast in the water. Add the flour and salt. Knead at low speed, using the dough hook attachment, until the dough is soft and pliable; it will be somewhat tacky without being sticky.
  2. Pinch off a small amount of dough and stretch it between your hands until very thin. If the dough has been kneaded long enough, it will form a thin, tr