Creative Doughcraft5

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CHAPTER 2 • SALT DOUGH

Method

Mix together the flour and salt in a mixing bowl. Add water and bind the mixture together with a fork.

Scooo the mixture into a bali with your hands and begin kneading it. If the mixture feels too wet, add morę flour, or add a little morę water, a drip at a time, if it is too dry.

M Wrap the dough in plastic wrap f or cling film to prevent it from drying out. The dough will keep fresh for a day.

SOnce you have shaped the salt dough, place the finished item onto an ovenproof sheet or ba king tray.

Continue kneading the dough for about 10 to 15 minutes. Poorly kneaded dough will crack when baked.

Baking salt dough

Salt dough models should be baked at temperatures of between 100^CC-120°C (200°F-250^CF or Gas Mark A-Yz). Any hotter than this and the dough will dry on the outside, but stay damp on the inside. If you find that the dough is baking too quickly, move it to a lower shelf in the oven and reduce the temperaturę slightly.

The amount of time it takes to bakę a salt dough model will depend on the rnodel's swe and thickness. As a generał guide it takes approximately one hour for every 6mm (%in) of dough thickness to bakę.

Each project in this book has a suggested baking time. To make surę that the dough is baked, turn the dough over and give it a gentle tap in the centre, it should sound hollow. If it gives a duli sound return it to the oven for morę baking.

Ali ovens vary, and as you become familiar with baking salt dough, you will find a suitable temperaturę for your oven.

It is worth remembering that the salt in dough will turn metal objects, like cutters and uncoated baking trays, rusty unless they are washed immediately after use.