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“On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes add more flour if necessary.”
“On a well-floured surface, roll strips of dough out twice as wide as you want for the ravioli.”
“Punch down the dough, divide in half and roll one portion out into a rectangle on a (very) well-floured surface.”
“The dough is sticky when it is warm, so you need a well-floured surface to work on.”
“Using a rubber spatula, scrape the dough out onto a well-floured surface.”
“Shape, decorate, and bake the rosca: 6. Punch down the dough and roll it out on a well-floured surface to a rectangle about 20 by18 inches with one of the long sides closest to you.”
“Dump the dough onto the well-floured cloth and divide it into three or four 1 to 1 1/4 pound pieces (the weight of the dough will differ depending on the type of flour you use).”
“Roll out the dough on a well-floured pastry cloth until it forms a 10 1/2 inch circle.”
“Roll out the dough on a well-floured pastry cloth until it forms a 10-1/2 inch circle.”
“Place the dough on a well-floured surface and knead in as much additional flour as necessary to form a stiff dough.”
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