Free Damp Proof Quotes

large mixing bowl, cover with plastic wrap or a damp kitchen towel, and set aside in a draft-free place at room temperature until the dough doubles in size, about 45 minutes. Gently remove the dough from the bowl and place it on a clean surface. Cut the dough into 4 pieces and shape into 4 smooth bâtards (you will shape them into baguettes later) by stretching out the dough from the center only once, to maintain an oblong shape. Find a surface in your kitchen free from drafts and lay a kitchen towel dusted with flour on it. Place the bâtards on the kitchen towel and cover with plastic wrap or with another kitchen towel, this one a little bit damp, to prevent a crust from forming on the surface. Leave the loaves to proof at room temperature until they double in size, 20—25 minutes. Shape the loaves by lifting them off the towel and stretching them out from the ends. Use the side of your hand to create a crease down the middle of the dough. Fold the dough onto itself at the crease, pressing it firmly against the work surface to seal it. Using the palms of your hands and