DON'T make this mistake 😅

[bladfadsfblaadsfsadf]

Thomson: “but I’m wearing these [gloves] because I have bandages on my hands.”

Haters: “I’m gonna pretend I didn’t hear that.”

[wimboeree]

Good one! Will most definitely forget this the next time I'm making bread or pasta! 👍

[Chris-]

Looks good only thing I would recommend is roll the ball a bit more taut it will help it rise more evenly.

[lithious]

The slap and fold method can help. Many times I've ditched the gloves for a new pair if I need to open a flour container. But those gloves help with cleanup, even without sanitary reasons

[LlVEFromMars]

Great mentality at the end there, you’re so fun to watch! Best of luck throughout your career, my man!

[deraffenfan]

I recommend you working with 1 hand when it's about anything sticky. Especially of you knead dough, you can just use your non primary hand to keep to bowl steady.

That way you're way faster, always have a clean hand to grab things or add more ingredients

[fling]

"have some extra" depends on wether you need precise hidration levels or not. If you need to not change the hidration % then make sure to not use all of the flour. You save a little bit of the total flour, like 10% and slowly use that last 10% to help you mix.
That way you won't change the hydration level.
(I learnt this from making pizza dough)

[borisweer]

You can also just use one hand for mixing it is not really much harder, and most italians use that aswell. So you know that is gonna turn out good

[Revan]

You can use oliv oil instead of flour just in case if you don’t want to lower the hydration of the dough

[Anonymouse]

Only issue with that is you are affecting the dough hydration level so need to take that into account.

[HeadlessChickenTO]

I only make this mistake at home. Funny how I don't, or rarely do, while on the line.

[backfromthedead]

Robin Hood flour is a very good flour. Wish we had it here in the States.

[alexdunlopuk]

Not always true. If you're kneading a high hydration dough it's better to have slightly damp hands so that the dough doesn't stick

[C.J.Taylor]

If you have extra flour afterwards, do you throw it back in the bag? Is that sanitary? I’m not trying to nitpick I’m just genuinely curious 👍🏾

[benwarren]

If thats short crust pastry your making, 1.5kilo flour, 800g butter softened but still firm in the middle and 8 whole eggs. Only extra flour you will need is for your work surface, which you should always try to cool down by putting frozen items on for like 5/10 mins if at home, or a gastro tray of ice on the surface for 5/10 mins.

[SKILLSKILLS_QC]

😂😂😂😂 ive learned that when i started cooking at 5yrs old

No shame mistakes happens but it works with most dough type pizza cookie tortilla pie dough

I swear what you just said happened to me often even tho i had flour aside and on the counter you forget and it get stuck to either you or the counter after a bit you need to reaply often

[JVLawnDarts]

For anyone else, be careful with how much additional flour you use to make the dough not sticky. Too much and it messes with the ratio of ingredients. Using a little flour (as he says) is perfect but it’s not great to use a shit Ton to make it not so sticky

[redbonesparto]

I love your content its always so wholesome 💗 thanks for the tip im about to make bread for the first time!

[BigWillyBurns]

If you use flour to unstick your hands you throw off the hydration of the dough. Use a dough hook or machine so the dough is worked without needing to add more flour.

[sInTheMountainz]

Put the ingredients together then mix until it start to form then rub olive oil on your gloves to coat both of them and finish