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.
   

   

   

4. Measure:
   • About 1 Tbsp (14 gm) 80° F water
5. Sprinkle the water evenly across the surface of the dough.
   

   

   

6. Wet hands so the dough will not stick to them.

   

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

   

   

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

   

   

   

   

9. Stretch the dough.

   

10. Fold the dough into the plastic container.

    

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.

    

    

12. Snap the lid onto the plastic container.