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Hi, I'm Rachel for Expert Village. Now I took the dough that was sitting in the refrigerator
for 4 hours. I took it out, I'm going to take it out of the tin foil. What we do is I'm
going to shape it in chunks and shape it into finger size. I'm going to shape it like that.
There is two ways of making it one is this way. So we are going to continue. The reason
it stayed in the refrigerator for hours was for it to rest and it would be easier to work
with. It would not be so sticky. It would give time for the yeast to start working.
Although it is in the refrigerator the yeast still works.