Techniques » Baker's Tip: Pulling a Window Pane
Who better to offer baking tips than the folks at King Arthur Flour? Susan Reid lets us in on this great technique for knowing when dough is at the perfect consistency and why it's important to get to this stage. After that, the dough is ready to fill, crimp, braid, bake - the choice is yours. Try it out on Grilled Asiago Rounds.
Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.
Posted Sunday, February 22, 2015, at 2:50 pm by Craig in STL:Such valuable information. Wish the camera angle and focus was a bit closer so I could better see the finished window.
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