Thanks for the offer Bill and Norma. So kind of you. Kidding aside, I bet that makes a tough dough though on account of all that extra bench flour he was adding in.
Okay, I need some help with your comment.
I watched the video about four times and paused it and then took notice of the slow motion part very carefully.
When the man was pulling and tossing the dough in the bowl, it looked to me to be extremely smooth, soft, very wet and supple, more so than anything I've ever achieved by hand.
Are looks deceiving? Can you have a soft looking, flexible, I guess the better word is extensible, dough and have it be tough at the same time?
I'm not mistaken they're using a rice flour and I have no idea about the characteristics of that flour.