Great video Chef as a culinary student, I am wondering why you keep dusting with flour even though your dough isn't sticking, does that ever affect the taste of the finished product?
Actually when you roll the dough, the dough will become wet/sticky, so need to dust with flour before the dough stick to the rolling pin. I hope you can understand what i mean, as english is not my first language😅
Great video Chef as a culinary student, I am wondering why you keep dusting with flour even though your dough isn't sticking, does that ever affect the taste of the finished product?
Actually when you roll the dough, the dough will become wet/sticky, so need to dust with flour before the dough stick to the rolling pin. I hope you can understand what i mean, as english is not my first language😅
2:40 to just see the folding technique
Just awesome thank u chef
Why does your tarp not move? My flax linen couche slides all over the place when I roll.
is 22 a good number
What type of cloth is that you are rolling on?
Nice job Brother!
It will be mice if you have a recipe as well. Thank for the vidro.
Thanks for sharing.
What time do I have to leave the dough resting in the refrigerator?
to laminate
for letting the dough relax... if you try to roll the dough without letting rest it turns back to you...
30 minutes
Good stuff Mr.
hello guyz
I want the parts for this technique, can anybody copy their links here? thank you :D
good done
75% is 3/4 not 2/3 :)
Great video
Great observation.
He said 75% OR 2/3. It doesn't matter at all as long as it's not in the middle..
Exactly what I was thinking 😀 He folded it to the 2/3 mark, which is technically 67%. But, maybe chefs aren’t known for being good at math - ha!
#SoCuteAndNiceRecipe
These hats are dumb AF