![]() Unless you are very tall, table height (30 to 32 inches) or waist height provides good leverage remember, the pin is an extension of your arms. The height of your work surface matters, as typical countertops are generally too high for rolling out dough. One thing many bakers overlook is counter height.Your finger should only leave a slight imprint, not sink into it. ![]() Always let the chilled dough rest on the counter until pliable, but not too long. Forcing dough by rolling back and forth repeatedly, toughens it, encourages shrinking, and tires your arms. ![]()
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