Zachary Golper in his book “Bien Cuit”, describes an interesting method of kneading dough. The description of the technique takes 10 lines, and there are 3 accompanying photographs.
I could not understand the procedure really well until I found a video of it. Describing dynamic processes instead of showing them is just a waste of time.
For those of you who might be interested, my pleasure.
I could never picture what were trying to describe either. Thanks for posting the link.
You are most welcome
I'm struggling with the exact same thing and unfortunately this video is unavailable - any chance one of you kind souls want to video yourselves doing it so I can see what it looks like? :) Or does anyone know of another video source? I'd really like to try the method in Bien cuit but have been frustrated by the lack of visual support to help me learn Zachary Golper's technique. Thank you!!!