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Don't choose a longer one for normal dough work; it will be too unwieldy to work with.
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The dough works beautifully for these free-form galettes.
Any thin dough works well for the crust.
Blair sees dream interpretation – which can itself produce subsequent clearer, or more baffling, dreams – as like "kneading dough", working with an issue that might at first be too frightening or repulsive to apprehend, until it's in a state that you're ready to deal with.
Michael Ruhlman and Brian Polcyn, in their book "Charcuterie," compare mixing ground sausage to kneading bread dough; working the mixture develops structure.
Play-dough works, too, as does candle wax or petroleum jelly.
With a fork (if working by hand), or using a mixer fitted with a dough hook, work half of the flour/sugar mixture into the activated yeast, then add the shortening and egg until combined.
Return dough to work surface and knead again 6 to 7 minutes; dough should be soft and loose.
Add enough water to make it into a dough, then work for around 5 minutes, until it forms a smooth ball.
Don't add extra flour to the dough or work surface: the dough's wetness is what will give the buns a soft, open texture; adding more flour at this stage can yield dry, heavy bread.
I decided that a yeasted dough could work, and came up with a formula that yields enough for two galettes but has only 60 grams of butter (about 4 tablespoons).
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