Tighten a dough ball by dragging it on the bench
After kneading, briefly knead and then drag the dough against the bench to tighten the outer “skin” into a taut ball.
Once the dough is out on the bench, give it a quick knead and shape it into a ball. Then drag it along the surface to tighten the outside. This creates a smoother, tighter dough ball before proofing.
The short version
- Drag/roll the dough to tighten the surface
- Aim for a smooth, taut ball before proofing
How to do it
- 1
Turn kneaded dough onto the bench and give it a quick knead.
Watch this step - 2
Shape into a ball, then drag the dough along the bench to tighten the outer skin.
Use the bench friction to create tension without tearing.
Watch this step
What goes wrong
Leaving the dough ball loose and slack
Use the dragging motion to build surface tension
Why it works
Creating surface tension helps the dough hold its shape and can promote a more even rise during proofing.
Put it to use
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