Knock back dough by squashing with your fist, and divide into 20 even - sized pieces — keep covered with a clean tea towel so they don't dry out.
Knock back dough, divide in half and roll each piece on a lightly floured surface into a 35 cm (14in) long cylinder.
Knock back the dough on a clean surface by punching the air out and kneading for 1 minute.
knock back the dough, sprinkle over the chopped walnuts, and then gently mould the dough into a long oval baguette shape.
Not exact matches
Once the
dough has doubled the size (after about 30 minutes)
knock it
back gently kneading just 5 times to get the air out.
Knock dough back (my favourite sadistic bit!)
When the
dough is ready,
knock it
back down and pour it out onto a well - floured countertop.
Once the
dough has doubled in size, tip it out onto a work surface dusted with flour and
knock back by folding it over inwards over and over until all the air has been
knocked out.