Part 3/8:
First Rising: Developing Flavor and Structure
The dough is kneaded gently to achieve a soft, malleable consistency, then shaped into a ball and placed in a bowl covered tightly with plastic wrap. It's crucial to prevent air exposure during the first rise, which should be in a warm environment until the dough triples in size—roughly three to four hours. During this fermentation, yeast gases create an airy, bubbly dough, with a delightful yeasty aroma that signifies readiness.
After the first rise, the dough is deflated and rolled out into an 8x12 inch rectangle. It is folded into thirds, mimicking the lamination process that creates flakiness. The dough is then covered again and allowed to rise for about two hours, or alternatively, refrigerated overnight for convenience.