Author Topic: Koloa's progress with AT  (Read 6139 times)

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Offline NY pizzastriver

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Re: Koloa's progress with AT
« Reply #40 on: April 17, 2009, 03:53:32 PM »
those gluten strands are what you want to keep from tearing so bubbles can form nicely. there is a clip on youtube by the user backhomebaker that demonstrates the stretch and fold technique btw.

Koloa, Hey! So yes I loved the rest periods on the Lehmann dough, but I wanted to confess I can't find this video you speak of. I searched backhomebaker and nothing, and you can't search user names. I googled it and the closest I found found this, ideal for wet doughs, is this the vid you meant??

I've been doing a 1/4 turn with a more gentle stretch/pull and fold over, but still palms in firmly at the end.

"If God said you can come to heaven now, but you have to stop eating my pizza, you'd stay and finish instead, right?" - Essen1