Mastering the Art of French Cooking, Volume 2 (40 page)

It should be a soft dough that will stick to your fingers if you hold a pinch of it for more than 2 to 3 seconds. Knead until it has enough elasticity to draw back into shape when pushed out, probably 4 to 5 minutes, then let it rest for 2 to 3 minutes. Knead again for a moment and it is ready for the butter.

You may finish kneading with a scraper or spatula, which will prevent the butter from becoming too warm and turning oily. Do not hesitate to chill the dough for 20 minutes or so if this happens, and then continue.

When all the butter is absorbed, the dough will look rather fluffy. Let it rest for 2 to 3 minutes, and knead briefly again. Kneading is finished when dough draws back into shape after being pushed out.

5)
First rising—pointage premier temps—5 to 6 hours at around 70 degrees

A clean 3- to 4-quart mixing bowl

A large plastic bag that bowl will fit into, or a large sheet of plastic

A bath towel

You have 2⅔ cups of dough that is to rise to almost triple in volume, or to about 7 cups. Fill bowl with 7 cups of tepid water, make a mark on the outside of the bowl to guide you, pour out water and dry the bowl. Place dough in bowl, slip into plastic bag or cover with plastic and arrange bath towel on top. Set on a wooden or plastic surface or on a towel or pillow. For best texture and flavor, dough should take 5 to 6 hours to rise to the 7-cup mark, at which point it will feel light and springy, though somewhat sticky because of the butter.

NOTE
: In hot weather you will probably have to set bowl in refrigerator from time to time to prevent butter from melting and oozing out of dough.

(*)
DELAYED ACTION
: Set bowl in refrigerator for a short delay; for a longer one, cover with waxed paper, a plate, and a 10-lb. weight to slow or even prevent its rising.