To make sure the dough doubles in size, cover and let aside in a warm place for about an hour.
Proceed to prepare the dough for shape.
To keep things from sticking, dust a clean surface with flour or use a silicone baking mat. Transfer the dough onto the drying mat. To prevent sticking, sprinkle more flour over the dough. After that, flatten and eliminate air by pressing down on the dough.
Flatten the dough into a rectangle.
After you’ve folded the dough in half four times, shape it into a ball.
Keep Away from Mold:
Divide the dough into three halves of equal size. Roll the dough into a ball by encircling it with your palms and turning it over on the work surface.
Rest the dough.
Let the dough balls rest for about 15 minutes with a cloth covering them.
Fit each component into the mold.
Roll out the dough into a long strip using each piece. Gently push down on each one.
To make the dough longer, turn it over, fold in the edges, and roll it out.
To roll it from the thicker end, turn it over and flatten one side. Tightly squeeze the end to seal it.
Prepare yourself for the next round of inspection.
Fill the mold, which has dimensions of 20.8×11.8×11 cm and can accommodate 450g of dough, with each portion. Repeat with the remaining dough pieces.
Additional Editing:
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