Salting the Dough

After the newly mixed dough has rested for 20 to 40 minutes, add the salt:

  1. Uncover the dough.
  2. Measure:
    • 10 gm salt
  3. Sprinkle the salt evenly across the surface of the dough.
    [add salt]
    Sprinkle salt onto dough

    [add salt]
    Spread salt evenly across surface of dough
  4. Measure:
    • About 1 Tbsp (14 gm) 80° F water
  5. Sprinkle the water evenly across the surface of the dough.
    [add water]
    Sprinkle water onto salted dough

    [add salt]
    Spread water evenly across surface of dough
  6. Wet hands so the dough will not stick to them.

    [wet hands]

  7. Use fingers to poke the salt down into the dough.

    [poke in salt]

    [poke in salt]

  8. Squeeze the dough to distribute the salt evenly thoughout. Let the dough squish out between fingers or hands.

    [squeeze dough]

    [squeeze dough]

    [squeeze dough]

    [squeeze dough]

  9. Stretch the dough.

    [stretch dough]

  10. Fold the dough into the plastic container.

    [dough]

  11. 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.
    [thermometer]
    Test dough temperature

    [thermometer]
    Dough temperature should be 80° to 85° F
  12. Snap the lid onto the plastic container.

    [dough]
    Seal plastic container
  13. [dough]
    Dough in sealed container

© 2024 TC Rindfleisch