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0:30
This is how we laminate our dough before shaping our buns! 🍞 This process takes place after kneading the dough and before we fold it. It consists of stretching the dough as much as possible without breaking it. This technique is used for high hydration doughs, usually from 80% and above, and it helps to develop the gluten network of our dough. 🧑🔬 This way, our bread is going to get more volume and much more alveolated crumb on the inside. It's a truly hypnotizing moment. If you've ever done
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