Sentences with phrase «lightly floured counter»

Turn the main dough into a lightly floured counter.

on a lightly floured counter, with lightly floured hands, shape each piece into a ball + then flatten it into a disk.

Turn dough out onto a lightly floured counter.

Shape it and wait out the final rise Turn the dough out onto a lightly floured counter and gently press it down again.

Dump the dough onto a lightly floured counter or bread board and knead by hand adding a little additional flour as kneaded to keep from sticking.

Roll the dough out 1 / 4 - inch thick on a lightly floured counter top, and stamp into desired shapes.

Flip the bowl over and let the dough fall out on to a lightly floured counter, press it down gently, fold or form it back into a ball and allow it to rise a second time, back in the (re-oiled) bowl covered with plastic wrap for about 45 minutes.

Remove the ball from the bowl and place it on a lightly floured counter.

Turn the dough into a lightly floured counter and shape into a tight loaf.

I do this while holding it in my hands, but you can set it down on a lightly floured counter and fold over each corner to make a ball.

Dump the dough out onto a lightly floured counter and pinch any crumbles of dough together with your hands.

Turn the dough into a lightly floured counter.

Turn the dough out onto a lightly floured counter top and knead, adding more white flour as necessary to prevent sticking, about 5 minutes until smooth.

Assemble the Beef Wellington: Meanwhile, preheat oven to 425F and lightly flour the counter.

Not exact matches

Roll out the dough onto a lightly floured surface (I dusted my counter with cocoa powder for colour and flavour) until apprx.

Lightly flour a clean counter and form the cake into a loaf shape or log shape.

The best thing is to handle them lightly, keep your counter floured, and not worry about the stickiness.

Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch.

Turn out onto a floured counter or cutting board and knead lightly until it comes together.

Move the dough to a large surface, lightly floured if you like, although I don't think it's necessary (I use a clean counter, but you could use a large cutting board or table), and knead for 5 - 10 minutes.

Lightly flour a cutting board or your counter, and knead the dough 3 - 4 times until it comes together.

Lightly dust the counter or board with flour and move the dough to the floured space.

Lightly sprinkle the pieces with flour, and roll them with one hand on the counter to form balls.

Grab a dutch oven and lightly sprinkle some flour in the bottom; then reheat your oven to 450 degrees F. Return back to the dough blob on your counter — fold over and tuck under, as you work around the dough — you are going to form it into a ball — not too large, maybe around 7 - 8 ″ in diameter.

Turn the risen dough out onto a very lightly floured Silpat or counter and knead it gently for 2 minutes.

Roll on a lightly floured cool counter.