The Cheese Board by Cheese Board Collective Staff Read Free Book Online Page B

further. Place seam side down in a prepared loaf pan.
    Jelly Roll
    We shape cheese rolls, pecan rolls, sticky buns, marble rye, and Chocolate Things into a jelly roll before slicing them into individual pieces.
    Working from the long side of the dough rectangle, begin to tightly roll it into a cylinder, creating as many rotations as possible ( fig. A ).

    Cut the cylinder into slices ( fig. B ) and place them cut side up on a baking sheet.

    3-Stranded Braid
    Braiding. At the store we use two different braid designs. For some people, tying, braiding, and weaving comes naturally; they can make their hands create what they visualize. For others, it takes a lot of practice.
    The most traditional braid, the 3-stranded braid, is identical in construction to the common hair braid: 3 strands woven under-over, under-over until the entire length has been used. We use this braid for some of the cheese breads and for challah. Another style of braiding is the turban, made by weaving together 2 strands of dough and then attaching the ends of the braid to form a circle. We use the turban shape for Sunday bread, Greek shepherd’s bread, Asiago bread, and saffron bread.
    To make a 3-stranded braid: Roll out 3 pieces of dough into 10-inch lengths with slightly tapering ends. Arrange 2 of the strands to form an X and lay the third lengthwise across the top ( fig. A ).

    Working from the ends closest to you, place one of the outside strands across the center strand, and do likewise with the other outside strand, laying it across the new center strand ( fig. B ).

    Continue in this fashion until you have completed one side. Pinch the ends together and tuck them under ( fig. C ).

    Rotate the dough so that the unbraided side is facing you. Complete the braid by placing the outer strands underneath the center strand. Pinch the ends together and tuck them under. Roll the loaf back and forth to tighten the braid and form the finished shape ( fig. D ).

    2-StrandedTurban
    To make a 2-stranded turban: Divide the dough into 2 pieces. Roll out each piece into a 12-inch length with slightly tapering ends ( fig. A ).

    Place 1 length on top of the other, creating an X. Working from the ends, twist the strands around each other to form a coil-like rope ( fig. B ).

    Create a loop by crossing the ends of the coiled rope so that the center of the loop is open ( fig. C ).

    Tuck the strand ends underneath the center of the loaf ( fig. D ).

    Gently rotate the loaf in a circular motion with cupped hands to tighten the braid. The finished shape should look like a turban ( fig. E ).

    PROOFING
    After the bread has been shaped and placed in a basket or on a baking sheet, it is covered and returned to a warm, draft-free place to continue rising. This step, which is called proofing, is critical for the development of the bread’s architecture. Some breads require a quick second rise, while others like sourdoughs require a more leisurely rise. All of our recipes give a suggested proofing time and tell you what to look for in determining whether a loaf is ready to be baked. It is not always easy to tell if loaves have completed proofing. While most yeasted loaves become air-filled and rounded, rye breads and stollens move very slowly due to their heavier composition. The best test of when dough is ready to be baked is to press your finger into the top of the loaf; if an impression remains, the dough is ready. In reviewing the suggested proofing time, you should factor in the time it takes to preheat the oven since you don’t want to wait an additional 15 minutes to put the bread in the oven. For example, if the recommended proofing time is 1 hour, turn the oven on after 45 minutes, or earlier if you are using a baking stone .
    EGGWASH
    To create a shiny brown crust on a challah or to make a Chocolate Thing glisten, you will need to brush the outside of the proofed loaf with egg wash. Egg wash is made by whisking an egg until it is a thin and golden liquid with a