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Last Updated: October 26, 2026
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Okay slap and f basically we use the table to hold the dough for us when we are stretching so Have you ever heard of the French kneading Before, after 3 minutes, and after 10 minutes of working the dough using See I'm learning more already because I do enough In his new book CRUMB, renowned baker Try my sourdough bread course for free: courses.truefood.tv/ * Scroll all the way down to read the reviews from my ... Important for creating a strong gluten network in your dough. The dough in this video is around 1kg. Want to cook a Maestro? Join as a channel member and get access to exclusive cooking courses from world-class chefs ... Everyone adds flour to sticky dough. That's exactly what ruins it. Three years ago I visited
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