Not exact matches
Either turn
dough out onto a floured surface and knead, working
in just enough flour to
keep dough from sticking, or use a stand mixer fitted with the
dough hook and on low speed to knead until
dough is smooth and elastic, about 8 - 10 minutes.
Dip your fingers
in flour to help
keep the
dough from sticking to you.
A little trick to help roll the
dough into balls with your hands is to dip your hands
in water when rolling... it works well to
keep the
dough from sticking all over your fingers.
To
keep the
dough from sticking to your cutter, dip
in powdered sugar or flour before each cut.
i plan on doing this with a tortilla press, and i usually see people
in restaurants using parchment paper to
keep the
dough from sticking to the presses..
Plus... bakers should dust their couche or banneton with some rye flour to
keep the
dough from sticking in the banneton.
Lightly flour the
dough to
keep it
from sticking to the rolling pin, but use a pastry brush to dust off any excess flour
in between turns.
Working
in 2 — 3 batches and
keeping remaining
dough covered, slide 2 thin metal spatulas
from opposite sides underneath
dough, also getting underneath cornmeal to avoid
sticking or deflating
dough, and transfer to skillet (do not overcrowd).