Some describe the motion of this as pressing your pastry
scraper under your dough at 3 o'clock and pushing to create a somewhat log shape, then turning the pastry scraper along the table like a steering wheel counter clockwise to 11 o'clock.
Not exact matches
Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of
dough by getting
under it with a pastry
scraper.
If your hands are especially warm, run them
under cold water (and dry them off) before frissaging the
dough, and use a bench
scraper to handle the
dough where possible.