After the newly mixed dough has rested for 20 to 40 minutes, add the salt:
- Uncover the dough.
- Measure:
- 10 gm salt
- Sprinkle the salt evenly across the surface of the dough.
- Measure:
- About 1 Tbsp (14 gm) 80° F water
- Sprinkle the water evenly across the surface of the dough.
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Wet hands so the dough will not stick to them.
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Use fingers to poke the salt down into the dough.
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Squeeze the dough to distribute the salt evenly thoughout. Let the dough squish out between fingers or hands.
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Stretch the dough.
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Fold the dough into the plastic container.
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Check the temperature of the dough.
The temperature should be around 80° to 85° F.
- If the dough is too warm, put it in a cooler place until the temperature is in the desired range. For example, I leave the dough on the counter instead of in the warmed oven.
- If the dough is too cool, put it in a warmer place. For example, I put the dough back into the oven and turn on the oven light.
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Snap the lid onto the plastic container.