The Pincer method of kneading dough

We learned this method from one of our favorite bread books, “Flour, Water, Salt, Yeast”. Using your thumb and your forefinger, wrap your hand around the dough and pinch the dough to cut it. Move down the dough a couple inches and pinch it again. When you reach the end of the dough, fold it in half, and repeat.

This is a wonderful way to mix your bread dough or incorporate your sourdough starter!

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