Rolling and Tucking

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.

https://youtu.be/9g93o-kI_sc