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What Does Shaggy Dough Look Like. The butter in the scones gives them that delicious buttery flavor but it does so much more. Knead dough in the bowl until it starts to come together it will still look a little dry. For 4 dough balls of 250g. Mix until just combined it will look a little craggy and shaggy then let it rest for ten minutes.
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Gently knead the dough into a smooth round ball or cut in half and make 2 balls by rotating and pulling the dough towards the bottom of the ball. It gives scones lift and crumbly layers. Turn dough out onto a countertop and knead until a smooth silky ball has formed about 10 minutes. Does the dough clear the sides of the bowl. For 4 dough balls of 250g. Once the pizza dough has doubled in size punch down the dough.
Stir with a wooden spoon or with a dough hook on low speed until a shaggy dough forms.
Has a shaggy look. Transfer the dough to a well-floured. Let the dough rise. Knead dough in the bowl until it starts to come together it will still look a little dry. If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated continue to mix while adding another tablespoon of water. I think of scone dough a like like pie dough.
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Allow the dough to rise at room temperature for approximately 2 hours or until double in size. If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated continue to mix while adding another tablespoon of water. I think of scone dough a like like pie dough. It should not be overworked and butter should not disappear into the batter. But the dough I used here was a pretty basic 12 hours Neapolitan-style dough.
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You should be able to see butter bits or even small chunks. If the dough is still quite powdery and dry in some places and the sides of the bowl are still flour-coated continue to mix while adding another tablespoon of water. The dough can also be mixed together in a stand mixer using a dough hook attachment. Cover the bowl and lest rest about an hour. Increase to medium speed and knead until the dough no.
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Cover and allow to rest until foamy on top about 5 minutes. The solution to under-kneaded dough. It clearly needs a set of stretch and folds and Id likely give it a strong set. 3-Freeze your ball of dough. Combine flour yeast and salt in a large bowl.
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Set aside for 10 minutes. Fold the dough over itself a few times. Pinch through the dough five to six times rotating the bowl as needed. Cover and allow to rest until foamy on top about 5 minutes. Turn dough out onto a countertop and knead until a smooth silky ball has formed about 10 minutes.
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The long slow rise will help develop more flavor but the dough wont be as easy to work with Pre heat oven to 450 degrees. This dough can be kneaded by hand or with the dough hook of a stand mixer. For the first few minutes it will look shaggy and you might be worried that it wont come together but leave it be and by the end of the 10. Once the pizza dough has doubled in size punch down the dough. 3-Freeze your ball of dough.
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I made it tons of times at 200C390F but we just found that a higher temp will brown the crust better making it look more like real Italian pizza. It clearly needs a set of stretch and folds and Id likely give it a strong set. The solution to under-kneaded dough. I made it tons of times at 200C390F but we just found that a higher temp will brown the crust better making it look more like real Italian pizza. Heat your oven to 450 degrees F and place a covered Dutch oven on the center rack to preheat for about 30 minutes I used a 6-quart Dutch oven but even a 4-quart or 8-quart Dutch oven would workMeanwhile punch down the dough and using very well-floured hands the dough is pretty sticky remember transfer the dough to a well-floured sheet of parchment.
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If the mixer fails to bring it all together turn off the mixer and push the dough together with your hands. Turn dough out onto a countertop and knead until a smooth silky ball has formed about 10 minutes. You should be able to see butter bits or even small chunks. Cover the bowl with plastic wrap or beeswrap and let it rest at room temperature for about 12 to 18 hours. Fold the dough over itself a few times.
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Freeze the bag with the rolled dough. But it does take at least 1-2 hours of soaking regardless so plan early. Allow the dough to rise at room temperature for approximately 2 hours or until double in size. The dough on the right see photo below clears the sides of the bowl. The dough on the left see photo below is still sticking slightly.
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The long slow rise will help develop more flavor but the dough wont be as easy to work with Pre heat oven to 450 degrees. If not keep going. Make the Pastry Dough. The dough on the left see photo below is still sticking slightly. The end goal is a very shaggy dough that holds together when squeezed with some dough starting to grab onto the paddle attachment and a few flour streaks on the side of the bowl.
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Transfer dough to a thick-walled container I use a large ceramic bowl for bulk fermentation on the counter. Repeat pinching and folding until the yeast extra water and salt are fully incorporated and a shaggy dough is formed. Add the ingredients to a mixing bowl and mix on low speed until a shaggy dough forms. 3-Freeze your ball of dough. Slowly press the plastic bag side of the crust into the pan.
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Mix until just combined it will look a little craggy and shaggy then let it rest for ten minutes. One of the most tell-tale signs of under-kneaded dough is having trouble forming it into a loaf. Once the pizza dough has doubled in size punch down the dough. For 4 dough balls of 250g. The dough will be shaggy at this point.
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It clearly needs a set of stretch and folds and Id likely give it a strong set. Gently knead the dough into a smooth round ball or cut in half and make 2 balls by rotating and pulling the dough towards the bottom of the ball. Cover the bowl with a damp towel and let the dough rest and rise in a warm spot for 2 hours or until doubled in size. Whisk to combine then add water and stir with a wooden spoon until a rough ball of dough has formed. Cover the bowl and lest rest about an hour.
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If not keep going. The dough is first under-mixed into a shaggy mixture which rests and is then gently strengthened to develop gluten with a series of stretches folds and rests. Whisk the warm water yeast and 1 Tablespoon 6g of sugar together in a large bowl. A very shaggy dough in need of a set of stretch and folds. Is the dough elastic.
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I like to shingle my butter. The long slow rise will help develop more flavor but the dough wont be as easy to work with Pre heat oven to 450 degrees. But the dough I used here was a pretty basic 12 hours Neapolitan-style dough. Pinch through the dough five to six times rotating the bowl as needed. Freeze the bag with the rolled dough.
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The dough is first under-mixed into a shaggy mixture which rests and is then gently strengthened to develop gluten with a series of stretches folds and rests. The dough will look quite loose and shaggy and wont hold its shape well which is ok. It gives scones lift and crumbly layers. Its okay to wet your hand a few times to prevent sticking. The dough will be shaggy at this point.
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