The art of french pastry phần 585
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endsfacingthecenter
(otherwisetheywillburn
duringbaking).
9 Whenthedoughhas
doubledinvolume(but
notheight),placeitona
lightlydustedwork
surface.Ifmaking2
breads,cutthedoughin
halfusingtheflatedgeof
ascraper.Cupthedough
withyourhandsoneither
sideandshapeitintoa
ballbymakingclockwise
circularmotions.Atall
timesthesidesofyour
handsshouldbetouching
thetable.Makeaholein
thecenterwithyour
thumb.Placethedoughin
themoldandpressit
downsothatitmakes
contactwiththealmonds.
Repeatwiththesecond
pieceofdoughandthe
secondmold.Ifyoudo
nothave2moldsand
wanttomake2breads,
placetheotherhalfofthe
doughinabowl,cover
withplastic,and
refrigerate.Whenyouare
readytobakeit,allowitto
cometoroom
temperatureandreshape
asabove.
10 Coverthemoldwith
plasticwraporatowel.
Letthedoughriseat
roomtemperatureuntilit
doublesinsize,about1½
hours.Donotallowthe
doughtogettoowarm
(thetemperatureshould
notexceed80.6°F/27°C).
11 Preheattheovento
350°F/180°Candadjust
theracktoonelowerthan
themiddlelevel.Placethe
kougelhofsonasheet
pan,leavingatleast2
inchesofspacebetween
them.
12 Bakefor1hourfora
9-inchkougelhof,50
minutesfor6-inch
kougelhofs.Ifthetop
beginstogettoodark
beforetheendofbaking,
coverlooselywithapiece
ofaluminumfoil.Remove
