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Jeni Wright, Eric Treuille, Le Cordon Bleu

Making Dough by Hand

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
All flours have different absorption rates, so you may have to add a little less or more liquid than specified in the recipe.
  1. Sift flour and salt on to a work surface. Make a well in the centre. Add prepared yeast and remaining water; draw in flour to form dough.

  2. Put dough on a floured surface and push it away with one hand, stretching it back with the other.

  3. Fold the dough back on itself and give it a quarter turn. Repeat kneading for 10 minutes until the dough is smooth and elastic. Shape it into a smooth ball.

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