Making Bread with Lucia

Photo by Alfredo Añez
Lucia Meneses of Baking in Historic Places
When you use a scale, you save yourself the hassle of washing a bunch of measuring cups and spoons. Also, it’s a more precise way of measuring ingredients in baking.
Use one hand to mix and the other to hold the bowl. Mix with your hands until the dough comes together.
To scrape off dough from your hands afterwards, take a little bit of flour and rub it between both hands. This will help remove big blobs of dough from your hands, making it easier and faster to wash up later with water.
On a lightly floured surface, pick up your dough with both hands.
Let dough hang in the air, then gently slap it on the table and then immediately fold it over.
Pick it up and do it again and again until the surface becomes smooth and your dough feels stronger, about 5 minutes.
After your dough has rested in the fridge, dump onto a floured surface. Flatten and de-gas it a bit.
Take one side and fold it into the center. Do the same for the opposite side. Immediately fold it over.
Then take the bottom and roll it up into a log, like rolling up a burrito. Place it into the loaf pan with the smooth side facing up.