the friedel art is a very simple and very delicious creation. The most common question I get asked is “how do you make the friedel?” I’ll tell you. All you have to do to make it is add 2 cups of flour, a quarter cup of yeast, 1/2 cup sugar, and a quarter cup of oil. Then, heat it in the oven for about 15 minutes.
What? You can’t just mix two cups of flour, a quarter cup of yeast, 12 cup sugar, and a quarter cup of oil AND THEN BURN IT? Are you some sort of crazy person? I don’t think so.
I guess the real question is how do you make it. So that is a question. The answer is that you mix all the ingredients you need, then let the dough rise in the fridge for about an hour. Then you need to cook it with the oil or butter you have on hand. I can’t promise you a recipe, just give me some tips.
For some reason, friedel has been using a brand called “Acetone” for his dough, but that doesn’t seem to make a lick of difference. The only difference I can see is that he uses a stick blender, which I think may be a bit of an overkill. But anyway, the recipe is simple: Mix the flour, sugar, oil, and yeast in a bowl. Then take a stick blender and blend it until it is smooth.
As it turns out, Acetone dough is a bit of a different thing from the original dough recipe from friedel. It’s a type of yeast that’s been modified to make a more elastic dough. This makes the dough more stretchy, which is good, but also makes it more sticky, which is not so good. Acetone dough also has a bit of an “oily” taste to it and is a bit harder to work with.
We’re not quite sure why the dough has to be so sticky, but there is a good chance it is due to the fact that it is a bit of a flax seed based dough. As this yeast has a high amount of gluten in it, it is very sticky, and that’s what causes the sticky feel.
Well, when baking, you want to be able to work with the dough, so you need to be able to stretch-bake it. This means you need to make sure it is evenly thick throughout the whole dough, and most importantly, that it is completely pliable. This is especially important if you are using an industrial yeast like the one used in this recipe.
If you are baking a bread, this is probably the most important part of the recipe. An even, perfect crust is the key to a perfect bread. When you stretch the dough, you need to be able to push it as far as you can while still keeping a nice even layer of air in between. To achieve this, you need to work with the dough as you cook it, to stretch it (usually by using a bench scraper or your fingers, but sometimes by using both hands).
This is an essential step to the process of baking bread, although I’m not entirely sure why it’s so important. I will say though that the method of stretching the dough is a great way to keep the air and the rising process from going too long. And if you’re doing it by hand, it’s easy to see why we’re going to use a bench scraper for the final stretch.
For those that want to make a more refined version of friedel’s classic method, acylation is a great way to stretch dough. Acylation is a technique that involves mixing flour with water, and then adding acetic acid to the mixture, to get the dough to swell like a balloon. The result is dough that can be rolled and cut into rolls, or folded to make a tortilla or pizza.
