I've been following a recipe, and two things confuse me. One is the "what" for most steps, and the other is a "why".
The recipe is here.
But look at the steps, which I've abbreviated here to save reading.
- Whisk flours and yeast together. Dissolve honey in water. Using dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping down bowl and hook as needed. Cover tightly and let dough rest for 30 minutes.
So what happens if there's no dry flour left, but a cohesive dough hasn't formed, or vice versa? Keep mixing? Stop, because I've gone 3 minutes and the recipe said only two? Give up and throw it away and start over?
- Add salt to dough; mix on low speed for 5 minutes. Increase to medium and knead until dough is smooth and slightly sticky, about 1 minute.
Same deal: what if the dough was smooth and slightly sticky when I started? Do I still mix on medium for a minute? Or do I skip that step?
- Transfer to lightly greased bowl, cover, let rise until doubled in size, 1 to 1 1/2 hours.
Same deal: suppose I've waited 2 hours, and it still hasn't doubled. Do I toss it?
- Using greased bowl-scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold dough again; repeat turning bowl and folding dough 2 more times (total of 4 folds). Cover tightly with plastic and let rise for 30 minutes.
A new question: What is the process above (repeated below) supposed to achieve? And in general, what does allowing multiple rises achieve? And why don't we just punch it down each time -- why the fancy folding for two of the rises?
Repeat folding, then cover bowl tightly with plastic and let dough rise until doubled in size, about 30 minutes.
[Form rolls and put them in a cake tin, cover, and...] Let rolls rise until nearly doubled in size and dough springs back minimally when poked gently with your knuckle, about 30 minutes.
Again: what if they double in size, but the dough sticks to my knuckle, or it springs back a lot, or doesn't spring back at all?
- Mist with water, bake at 500 for 10m; remove from oven and separate, bake at 400 for another 10-15 min on a baking sheet. Cool.
Thankfully, this last step makes total sense to me. :)