Technical
by Sandra
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(click on photo to see the art) To make the Boulaga:
- After dividing the dough, take a piece in the hands, gently stretch the side by bending the ends in an arc (the fingers should go up in the dough by lifting slightly)
- maintaining the pâton a hand, fold the edge of the dough under pâton with the other hand, change hands back to the other side
- continue to bring the edges toward the center of pâton by collapsing below the entire perimeter of pâton
- when the entire tower was closed, the return pâton in his hand and pinch the edges folded for welding (welding is a key)
- put the ball of dough on the work plan and key below regulate either by closing his hand on the ball as on the photo and 8 to turn on itself in the clockwise or with the flat from the hands of both sides of the ball by the movement from top to bottom alternately.
And voilà!
See also: Technomitron
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by pocah
A thousand thank you and bravo to all those good explanations specific and professional, the kind that always brings me back to your blog! I do not cease to admire you: o)
by Fabienne
Your very clear explanation needed
by Moony
Sandra thank you our beloved!
by Manue
Thank you, very informative!
by jacketpascale
cool your slideshow, bravo
by Zoubida
Sandra excellent, not to change your usual (excellence is everywhere on this blog).
Bravo!
by Gracianne
Sandra thank you!
by lilizen
... it is extra!
by nini
What pro vraiment.j love watching work the dough!
I do not like es map, I find that there is no pleasure to make bread without the work ...
biz
[...] The Paton, the divide (I did 3 times ~ 285g), Bouler slightly relax and let 20min. Gently shape (that is full of bubbles!) [...]
perfect!