Here's the recipe: http://leitesculinaria.com/535/recipe...
Here's my question: why is the method so damned precious and can I simplify/shortcut creating the dough?
My experience is with conventional breads and I like a dough I can boss around. I get that this needs to be a tender dough but the other favorite sweet dough I make does not have me adding flour a tablespoon at a time in 3 different operations. Of course, that dough is full of fat and that probably insures the tenderness in that case.
Any ideas why this recipe is written the way it is? It almost sounds like the world would fall apart if any gluten were accidentally formed.
I've already mixed the dough. It's in my fridge overnight so I won't bake this up and see what my results are until some time later tomorrow.
Thanks for helping me understand this method.
Updated 1 year ago | 5
Updated 1 year ago | 1
Updated 2 years ago | 8
Updated 1 year ago | 15
Updated 2 months ago | 1