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For information on how I maintain my starter on a day-to-day basis, please take a look at my sourdough starter maintenance routine. Working with one at a time, flip the round so the floured top is now down on the floured work surface. The Perfect Loaf, Albuquerque, New Mexico. The heat converts water to steam to increase the moisture level in the oven. I vividly remember the weeks leading up to that first loaf: weeks of voraciously reading Tartine Bread, finally thinking that my newborn sourdough starter and I were ready to take on the sourdough world. This last bit of rise is called oven spring. Each set of stretch and folds consists of 4 folds, one at the North, South, East, and West sides. This gentle turning and pulling motion will develop tension on the dough's top, forming a circle. To the mixing bowl holding your dough, add: 50 grams reserved water18 grams fine sea salt190 grams ripe levain (from step 1). Let's get to the beginner's sourdough bread formula, which shows all our ingredients and baker's percentages. Rotate the bowl 180° and do the other side (South). A levain is composed of a ratio of bacteria and yeast and is essentially flour that has been pre-fermented. As described in the temperature section above, this means try to get the dough to come in at this temperature right at the end of mixing (which is also right at the beginning of bulk fermentation). Stretch the dough up high enough just so that you can fold it completely over to the other side of the dough in the bowl. As a result, it ends up “soaking” into the bottom of the loaf. Prueba Prime Hola, Identifícate Cuenta y listas Identifícate Cuenta y listas Pedidos Suscríbete a Prime Cesta. Lightly flour the top of your dough rounds and the work surface. Equally important, tuck the sides under and really seal the seams. The target final dough temperature (FDT) for this dough is 78°F (25°C). Let the dough rest 30 minutes, covered, between sets. Let the loaves cool for 2 hours on a wire rack before slicing. … This significantly improves the appearance of baked breads.”. In Search of the Perfect Loaf: A Home Baker's Odyssey (English Edition) eBook: Fromartz, Samuel: Amazon.es: Tienda Kindle Been really inspired tonight watching this programme on BBC4 (thanks to Gilly for noticing it) - "The Perfect Loaf" follows one baker's attempt at creating a new loaf to win a bread competition - and he ends up making a spelt, sea salt and spring water loaf leavened with a wholewheat sour-dough - … Lightly flour your other hand, and using both the knife and your hand, turn each half of the dough on the counter while lightly pulling the dough towards you. It builds the levain in the morning, and then moves on through the usual steps – autolyse, bulk ferment/folds, bench rest, shape, overnight proof, and bake the next morning. There was something ancient about performing the whole process. Measuring flour with cups and scoops is entirely inaccurate! See my guide to preshaping bread dough for more information. For long Italian bread loaf, slice down the middle at a 30º angle using a super sharp knife or a bread lame. The following standard baking terms and definitions will help us have a common vocabulary, especially when baking any artisan sourdough bread recipe. My notebook had a schedule scribbled down, surprisingly mostly the same schedule and outline I foll… But the most important thing is to bake and have fun. When done, carefully use your oven mitt to remove the bread from the combo cooker and cool on a wire rack. Cover the bowl with a clean damp drying cloth and leave to rise in a warm place until the dough has doubled in volume (about 1 1/4 hours). Place the dough in a lightly oiled bowl and turn to coat the dough. If your dough feels very wet and shaggy, do not use all of the reserved 50g of water; use a splash to help incorporate the salt and levain. At 76-80°F (24-26°C) ambient temperature, bulk fermentation should go for about 4 hours. Perform 3 sets of stretch and folds during bulk fermentation, spaced out by 30 minutes. This is a roll-up of the entire formula for this dough—all of the ingredients you'll need to make two loaves of bread. Scored doughs expand more during oven spring, creating a fluffier, lighter loaf. Additionally, it prevents the bottom part of the bread from getting damp or soggy. Also, if you decided to break your dough up to make rolls rather than a loaf, allow for about 20 minutes for cooling. The first thing we need is a healthy sourdough starter showing consistent signs of fermentation each day. The definition according to Wikipedia: “a lame (/lɑːm, læm/) is a double-sided blade that is used to slash the tops of bread loaves in artisan baking. For more information on temperatures in baking, see my post on The Importance of Dough Temperature in Baking. Wait 1-2 hours before slicing the bread (I know, it's hard to do this) to ensure the interior is set and follow my guide to storing bread to maintain freshness. Placing the pan with water in the oven creates steam. Helping others bake naturally leavened sourdough bread right from home. The levain has the same fate as the bread itself: to be baked in the oven. Perfect. After the 30 minute rest time, lightly beat the egg white and gently brush it onto the loaf. Eventually the dough will cleanly separate from the sides of the bowl. The first time I made this recipe, that’s what I used because I didn’t have a baking stone. Make it nice and tight. Then, grab the top of the circle and stretch away from your body and fold down to the bottom of the resting dough. Preheat your combo cooker or Dutch oven inside your oven at 450°F (232°C). Merridie Carlie Warthman. During this time, fermentation continues in the main dough as bacteria and yeast (from your sourdough starter) begin to generate organic acids, alcohols, and leaven. Then, give it at least 30 minutes to heat before putting in your loaf. Thanks to a lengthy and cold overnight proof, you get a touch of sourness at each bite. I would know, because, I know good Italian bread. The kitchen towels were cleaned. Finally, now that you have your sourdough starter bubbling away on your counter, check out my sourdough starter discard recipes for ideas on how to use leftovers! Lightly flour your work surface and dump out the dough. After baking this beginner's sourdough bread, check out my Baking Guides page for more in-depth discussions on all parts of the sourdough bread baking process. At this point, use your instant-read thermometer to take the temperature of your dough to get your final dough temperature. The Perfect Loaf is supported in part by the  generosity of its readers. These are great flour choices, but equally suitable are any of King Arthur's offerings. 154 talking about this. I wanted to bake every day of every week. Try it; I know you'll be hooked. 356 talking about this. Learn more about The Perfect Loaf's favorite products. Please see my policy. I will usually puff up the plastic bag around the bowl by opening it wide and then quickly closing the opening. The added whole wheat and rye flour boosted fermentation activity and contributed to a nice crumb structure, and imparted a desirable creamy hue to the interior. Let sit for 10 minutes. Let the dough rest for 25 minutes, uncovered. You’re forming an Italian bread First, combine the bread flour, light brown sugar, salt, olive oil, water and yeast mixture in a large mixing bowl. The Perfect Loaf - 4.88k Followers, 14 Following, 268 pins | A website dedicated to baking naturally leavened sourdough bread. Not only does it add flavor complexity to the dough, but it also is the primary agent responsible for making it rise. This means if you mix with water that is 70°F (21°C) and then a week later mix with water that is 80°F (26°C), you will get drastically different outcomes. The photo above is the state of my levain just before going into my dough mix at 1:00 p.m. below. Encuentra las calorías, los carbohidratos y el contenido nutricional de the perfect-loaf y más de 2 000 000 de alimentos en MyFitnessPal.com. Then, remove the lid and bake for another 10 minutes or so. After this time, remove the lid (you can keep it in the oven or remove it) and continue to bake for 30 minutes longer. Using your hands, mix all the flour and the water called for in the “Dough Mix” section above in a bowl until all dry bits are hydrated. I write all the formulas here using baker’s percentages where all ingredient weights are a percentage of the total flour weight, which always adds up to 100%. My very first sourdough loaf surprisingly turned out to be pretty decent, but oh boy, was it sour. I find that the placing the baking pan inside the oven is the easiest and most effective way to create a steamy oven. Remove the bowl when all the ice has melted and add more ice as needed. Lightly grease two 23x12cm (9x5 in) As a result, internal steam will escape through the crust. So, it’s best to just keep the bread dough handy. Mix by Hand. Next, preheat the oven to 425 degrees. . As a result, the dough will expel any excess air bubbles. If you're looking at adding mix-ins to your bread, have a look at one of my favorites: walnut cranberry sourdough bread—it's incredibly delicious. cut into the beast when it is cool. Once it has, remove the loaf from the oven. Dense loaves or blown out bottoms occur without space for this expansion. It must be in the water or something, because outside of my birth state, these loaves seem to be scarce. Mixing by hand is absolutely an option. I chose “bread flour” for the white component as it has a higher protein percentage compared to all-purpose flour. Remember that sometimes bread doesn't come out as you intended but stick to it, and you'll be rewarded time and time again. This is where the dough will be stored  (covered) while it rises. These soft sourdough potato buns call for the addition of an unapologetically high amount of baked and then riced potato. The final dough temperature (FDT)6 is the temperature of the dough right after mixing all ingredients. Next, place the dough loaf inside and bake with the lid on for about 30 minutes. You'll refresh the starter indefinitely. Use a bread lame or very sharp knife to create a ¼ inch lengthwise slice down the middle of the dough. With your bench knife in one hand, divide the dough into two halves. And you know what, we ate the entire loaf. Frist, place the dutch oven in the kitchen oven while it preheats. Leave the proofing dough in the fridge until ready to bake. While the recipe calls for 16 hours of total proof time, you could extend this time and bake the loaves in the morning, afternoon, or even the evening on day two. Scoring helps to reduce dough density and improve structure. Moreover, bread baked in a loaf pan can take as long as 1 hour and a large free-form loaf can take as long as 1 1/2 hours to cool. I didn’t quite grasp when I started baking how crucial it is to monitor your dough and ambient temperature. Pet Obesity – Being Overweight Shortens Life: Is Your Dog at Risk? Additionally, this is the time when you might give the dough additional strength through stretching and folding. If the dough feels good to you, use all the reserved water. Alternatively, you can turn a baking sheet upside down, cover it with a sheet of parchment paper and place the loaf on top. Repeat this frequently throughout the baking process for a consistently steamy oven. For this recipe, I used commonly available supermarket flour: Bob's Red Mill Artisan Bread Flour, Bob's Red Mill Whole Wheat Flour, and Bob's Red Mill or Arrowhead Dark Rye Flour. As a result, its resistance to expansion is reduced. Thanks to the pan o’ water, your oven will get nice and steamy, which is crucial for the crispy Italian bread crust we’re looking for. There’s just something about a perfectly browned, crunchy-crusted, soft and fluffy sponge centered Italian loaf that makes dinner – well, dinner. Dog-eared pages, post-it notes, bookmarks, torn pages, and highlighted passages peppered the book that first kindled my baking spark. Preshaping bread dough is an often overlooked step in the process, but it sets the stage for successful shaping later. With this beginner's sourdough bread process and formula, you can endlessly modify with add-ins like walnuts, cranberries, seeds, and a host of other ingredients bound only by your imagination. You can find a full list of all the tools I use when baking at my baking tools page. Then, allow it to set in a dry, warm place for at least an hour and a half (1 ½ hours) or until the dough doubles in size. Shop recommended products from The Perfect Loaf on Amazon.com. In the photo above, you can see all these signs. Helping others bake naturally leavened sourdough bread right from home. Baked in a combo cooker, this bread had ample steam to rise high with excellent coloring and a thin, brittle crust. After shaping, let the dough rest on the bench for a few minutes and then place seam-side-up into a towel-lined kitchen bowl that was lightly dusted with white rice flour. For more information on baking bread in a home oven, check out my guide on how to bake bread in a dutch oven for some fixes. Scoring creates paths for the carbon dioxide gas to escape. Increased extensibility is a good thing: it allows the dough to expand and fill with gasses, resulting in a light and airy loaf. Using your pizza peel, drag a corner of the parchment paper to slide your dough into the combo cooker. This recipe calls for pairing a steamy oven with a baking stone (also known as a pizza stone) to create a loaf of light, fluffy, crunchy-crusted Italian bread worthy of my grandma’s sauce. Place the smooth ball into the pre-prepared, olive-oiled bowl. Experts analyse 500 sourdough starters to understand the science behind the perfect loaf. e-mail; 73. shares. When this happens, the dough expands. During this time, the divided and shaped dough continues to ferment, further strengthening the dough and leavening it. Steam sets the stage for a perfectly crunchy, light italian bread crust. Sour like those candies you only eat at the movie theater because they destroy your tongue, sour. The end-game is a golden brown, firm crust which makes a hollow “thud” sound when the bottom of the loaf is tapped. In it, you will see the visual and aromatic cues when your starter is ready for refreshment (feeding). For a deeper look at this, have a read through my introduction to baker's percentages. However, you have other options. So, by allowing the loaf to proper cool, it continues to cook the inside of the bread and prevents the center from becoming too doughy. Surface incisions create weak points in the dough skin. Once you have it longer and flattened, shape it into a loaf. Absolutely! remove from oven and place loaf on a cooling rack. Cut a piece of parchment paper to fit over the top of your basket and place it on a pizza peel. This recipe makes fantastically delicious and healthy bread. The dough is kept in a single mass and takes place after mixing the flour, salt, and levain. In Search of the Perfect Loaf: A Home Baker's Odyssey Thorndike Press Large Print Nonfiction: Amazon.es: Fromartz, Samuel: Libros en idiomas extranjeros Or, if you'd like to shape this dough as a batard (an oval) instead of a boule, check out my batard shaping guide. During this time, overall fermentation will slow, but bacterial activity will continue. The Perfect Loaf | Bake Sourdough Bread Sunflower and Sesame Sourdough Bread A deliciously nutty, savory, and slightly sweet sourdough bread. At the end of bulk fermentation, your dough should have risen anywhere between 20% and 50%, should show some bubbles on top, sides, and the edge of the dough where it meets the bowl should be slightly domed, showing strength. Then, score your loaf. Mix everything called for in the table above in a clean jar in the morning and store somewhere around 74-76°F (23-24°C) ambient for 5-6 hours. You can also subscribe to my email list to be notified when new recipes are posted here on the blog. When that happens, it’s ready. Follow the recipe and learn how to create the steamy oven. Now for the hard part: let your beautiful loaf cool off for about an hour before you begin slicing into it! Then, retard10 in the refrigerator at 38°F (3°C) for 16 hours. Then, grab the left and right sides of the dough and stretch them away from each other, fold one side over toward the other and repeat with the other side. It’ll just take more time and a lot of elbow grease. Save my name, email, and website in this browser for the next time I comment. I posted this all the way back in 2014, and I thought it was time to revisit. See my post on what a levain is and how it's different from a sourdough starter. Transfer your dough to a bulk fermentation container and cover. This is important because you don’t want to release the trapped heat and steam, which are working to add the finishing touches of the baking process. To score a bread loaf, slash or slice a shallow cut into it before putting it in the oven. To do this effectively, roll the underside of the log shaped ball. This levain will eventually be used in making bread and cease to exist when baked in the oven. Baker’s math, or baker’s percentages, help bakers adjust the ingredients' actual quantity up or down, depending on how much bread they have to make. Naturally, each component (levain, the flour, the water, and the ambient environment) has a temperature. When it's ready to be used, it will be expanded, bubbly on top and at the sides, and smell almost a little sour. This is particularly important with the high protein bread flour this Italian bread recipe calls for. When done, the internal temperature should be around 208°F (97°C). Finally, place the loaf on the preheated baking stone and put it into the oven. A flat surface traps the steam. Place it back into the oven and cover the shallow side with the deep side. I like to spread everything on top of the dough, resting in the bowl, and use my hand to pinch all the ingredients together—transfer the dough to a tub or thick-walled bowl for bulk fermentation. As seen in the image below, lightly flour your hands and grab the bottom of the round and stretch it lightly downward towards your body and then up and over about 2/3 the way to the top. Finally, flip or roll down the dough so the seams are all on the bottom. A nice and light bread with an open crumb—I'm thrilled with the outcome of this beginner's sourdough bread. It is always made with a portion of your starter when the starter is ripe. Note that this is a simplified description that does not consider the friction of a mechanical mixer since we are mixing everything by hand. There are 3 main reasons for scoring bread. Also, use the same 475º temperature. When the oven is preheated, remove your dough from the fridge, score it, and transfer to the preheated combo cooker. Keep an eye on how your levain is progressing during this time. With the addition of even more whole grains, the crumb could take on even further taste complexity. If using scissors, snip the dough a few times at a very shallow angle between the scissors and the dough, forming a set of ridges down the dough's center. Saltar al contenido principal. One does have to start somewhere, right? Flour was purchased. When you want to make bread, you take a small amount of this starter to create an off-shoot or levain. Alternatively, if the water is too hot, or to cool, the yeast won’t proof properly and could even die. If a baker were mechanically mixing the dough at a bakery, they would have to factor in the frictional heat generated by the mixer arm's rotations.↩, We multiply the FDT by 4 because there are 4 temperature inputs into this formula: 1) Levain, 2) flour, 3) room, and 4) friction factor.↩, If you don't have a combo cooker or Dutch oven and don’t want one, you can use an inverted stainless steel oven-ready bowl placed on top of your dough on baking stones (but you’ll need those).↩, As you'll hear me mention throughout this site, I do like to use as little high protein flour in my recipes as possible as I find it leads to a slightly chewier, gummy interior.↩, A baker’s term meaning place into a cold area during proof↩. This bread is incredibly delicious with tart and sweet cranberries, earthy walnuts, and luxurious walnut oil. This is where an instant-read thermometer plays a role. Start with smaller amounts. Once again, the dough will rise to twice its current size. You’ll be needing lots of sprinkles or dustings of flour throughout this process. The soft crumb and crackly crust are wonderfully in balance. After it’s formed, let the loaf sit loosely covered with a floured dish towel for 30 more minutes. To prevent your dough from drying out overnight, place your bowls containing your shaped dough in sealed reusable plastic bags. Adjusting it enables us to change the FDT of the entire dough mass to meet whatever the recipe calls for. The perfect bread to get started baking sourdough bread at home. I’m Maurizio, a software engineer-turned-baker living in Albuquerque, NM, and I created The Perfect Loaf in 2013 to share my passion and lessons learned when baking sourdough from home. Comments 22. Now it ’ s really helpful to use this recipe with others by posting it to Pinterest or sharing on... Learn to bake and have fun will gently press the dough gently towards your body the upper oven.! A freshly baked loaf while most of these are great flour choices but... Was time to revisit great place to start floured dish towel for 30 more minutes now. Assume that you ’ re using, and slightly sweet sourdough bread right from home as! Of my favorite recipes I 've ever posted at the movie theater because they destroy your tongue,.... Tools I use when baking at my simple Weekday sourdough bread is placed in the dough a bit the...: a beginner 's sourdough bread at home, recipes this time, the dough sides of the combo or! To rise while baking a cold temperature in the photo above is the dough right after mixing the flour salt. A portion of your basket really seal the seams are all on the parchment paper so they are on! Scribbled down with the outcome of this beginner 's sourdough bread should a! In this browser for the white component as it bakes, encouraging maximal rise make a “ box ”.... Alimentos en MyFitnessPal.com bacterial activity will continue agent responsible for making it rise and sourdough. Kitchen scale, please consider supporting—thank you baking sourdough bread from getting damp or soggy for 16.. Use this recipe with others by posting it to Pinterest or sharing it on the counter I this! Crispy crust expected from any great Italian bread recipe really helpful to use liquid... Eventually produce beautiful, life-giving sustenance: modern-day alchemy, razor sharp used! 'S different from a sourdough starter showing consistent signs of fermentation each day your boat, long... Pour another cup of lukewarm ( 95-115 degrees ) water, then hand knead it for minutes... A lightly oiled bowl and store somewhere warm ( near your levain is ready for refreshment ( feeding ) “. Has reached room temperature, bulk fermentation container and cover be daunting, especially when baking at my simple sourdough... Until now called slashing or docking ) bread just before going into my dough at a cold temperature in.. La-May ) costs about $ 10 and is essentially flour that has been pre-fermented folds during bulk should! Measuring flour with cups and scoops is entirely inaccurate be notified when new recipes are posted here on the.! Putting it in the dough ball to flatten the dough to steam the loaf exterior it! Feels good to you, use all the way back in the.... On Facebook loaf a home baker 's percentages sides ( East and West sides wearing. Beginner 's sourdough bread for a perfectly crunchy, light Italian bread to 5:10 p.m. ) loaf 's products. A similar effect, recipes and knowledge entire formula for this expansion everything by hand of! Others by posting it to Pinterest or sharing it on Facebook ( )! Is and how to do this about 30 minutes before you begin slicing into before... Decent, but oh boy, was it sour begin slicing into it putting... Warm ( near your levain is eventually mixed into the beginner 's sourdough bread right from.. Closing the opening hearty stew flour choices, but equally suitable are any of Arthur. For 10-15 minutes help it along, if needed final appearance, it should have read. Temperatures generally mean things will take longer a meal rest the remainder of bulk fermentation 're! Has, remove the top of the parchment paper to fit over the top of the into. Heat before putting in your loaf state of my levain just before the bread dough for bread. As soon as possible, further strengthening the dough post is a free-form recipe, tag @ on. Baking sourdough bread recipe seems to be hard to come by we use cookies to ensure that give. Still baking apart and eaten with a small off-shoot of your starter is a simplified description does... Touch of sourness at each bite and yield a frothy top dough so the seams your combo and. Is exciting to mix such humble and straightforward ingredients that would eventually produce beautiful life-giving! Roll-Up of the parchment paper so they are resting on the Importance of temperature... At 1:00 p.m. below experts analyse 500 sourdough starters to understand the science behind the Perfect loaf: walnut sourdough! Help us have a read through my introduction to baker 's percentages divide dough! Scoops is entirely inaccurate dough will be stored ( covered ) while it.... Fold down to the bottom of the bowl and turn to coat the dough 's bottom the! A super sharp knife or a bread lame ( pronounced la-may ) about. Double in size and yield a frothy top place the delicious loaf of bread is placed in the,! Responsible for making it rise the climate where you live, the flour, salt, and oven. Ends up “ soaking ” into the beginner 's sourdough bread scoring techniques lead variations... Round and drag the dough will expel any excess air bubbles score dough for bread... Water in the fridge, score it, you won ’ t quite grasp when I started baking sourdough right. Your hands will gently press the dough additional strength through stretching and folding paths for the component. Right after mixing the main dough each bite of bacteria and yeast and is a fairly standard sourdough recipe carbohidratos. Formula for this dough is 78°F ( 25°C ) now have a kitchen.... Lukewarm ( 95-115 degrees ) water, and luxurious walnut oil dough ever feels sticky or isn ’ need... With an open crumb—I 'm thrilled with the high protein bread flour this bread. Living in Nevada, I know you 'll need to preheat the pan... New to sourdough baking, beginner sourdough bread website dedicated to baking naturally leavened sourdough bread starter! We use cookies to ensure that we give you the best experience on our website out by minutes... Search of the stone is baking on the perfect loaf evenly heated and the environment! Different from a sourdough starter maintenance routine the top of your dough to a complex. More whole grains, the dough additional strength through stretching and folding third of..., thick sauce t rolling clean, add a little over 24 hours different scoring techniques to... As long as those extra air pockets release the basket, and elastic.! Great place to start, post-it notes, bookmarks, torn pages and highlighted passages peppered book! Bread formula, which shows all our ingredients and baker 's Odyssey '' Samuel. Baking, see my guide to preshaping bread dough is 78°F ( 25°C ) your. Is necessary for a denser, less bouncy dough you as soon as possible the... In Search of the round so the seams alimentos en MyFitnessPal.com lead to in! Its resistance to expansion is reduced lightly floured surface, then hand knead it for another 10 minutes or.... Dough texture when finished keywords: sourdough, but it sets the stage for a that signature crispy expected. Lightly roll it out or punch it down with the addition of even more whole,! Sprinkle them on now texture when finished, it ’ s sourdough ” recipe a. Dog-Eared pages, post-it notes, bookmarks, torn pages and highlighted passages the... Beautiful loaf cool off for about 4 hours down with what to it! Resistance to expansion is reduced one at the movie theater because they your. And folding dough right after mixing all ingredients baking at my sourdough at. Away from your body to preheat the baking sheet tuck the sides of the ingredients at Perfect. Loaf, slash or slice a shallow cut into it before putting it in the water or something because. It from the oven and leave it messy for now I ’ learned. Another 2 minutes posted this all the ice has melted and add more as... Such a simple thing yet brings so much joy when family & tear! Can take a look at my baking tools page with the lid bake. A simplified description that does not consider the friction of a mechanical mixer we. De 2 000 000 de alimentos en MyFitnessPal.com or a bread lame or sharp... 000 de alimentos en MyFitnessPal.com sound engineer, I know you 'll need to make bread,,. Lighter loaf the FDT of the bread itself: to be hard to come.., try placing the pan atop a baking stone, use your,. Of a ratio of bacteria and yeast and bacteria loaf on a peel! List of all the reserved water above, you get stuck or have questions, leave a comment and! Family, home, with extra description at each step bake with the side... You as soon as possible 268 pins | a website dedicated to baking naturally sourdough! To all-purpose flour take one of your dough to steam to increase the moisture level in the until!, divide the dough into two halves put it back in the oven whatever floats boat! Can be daunting, especially when baking any artisan sourdough bread with 2 cups of water and! Back into the pre-prepared, olive-oiled bowl these loaves at a 90° angle between the razor blade and.! Forming a skin on the floured work surface and dump out the dough 's,...

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