It's much easier to work with smaller pies, so I divide into three portions dough that I usually divide in half, and I roll them to approximately 10-inch disks.
Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball.
Place one portion of dough on the surface, being careful to maintain the round shape and thickness of the dough; do not press.
The word challah originally meant only the small portion of dough that was put in the oven when baking bread as a reminder of the destruction of the Temple in Jerusalem.
Clayton hasn't fallen into lock step with the artisan bread movement: he doesn't begin each recipe with a portion of dough left to rise for several hours or days to develop flavor, or radically decelerate rising times, also to promote flavor, although he dabbles with both methods.
Roll out second portion of dough and put over top.
4. Transfer one portion of dough to a well-floured wooden pizza peel or rimless baking sheet.
The sourdough method, used for rye breads, employs a small portion of dough, or sponge, in which sugar-fermenting bacteria have been allowed to develop.
Roll out each portion of dough on its own parchment paper to a round that's 11 inches across (about 1/4-inch thick).
Eventually, we each had our own portion of dough to squeeze out of a tube and cut into pieces, our portion of veal to tie for roasting, and so on.
Transfer contents of pan to a bowl and set aside. 5. On lightly floured board, roll out larger portion of dough one-eighth-inch thick and fit into bottom of nine-inch pie pan, preferably glass or dark metal.
