Alexander at King Arthur

July 16, 2024 at 12:01pm

Hi Sandy, good quesitons! Because you are working with a wet dough, the pile of piees begins to seal up its own seams and become one large piece of dough. After a few rounds of "chopping and plopping" you will have developed the gluten sufficiently and be able to form the pile into more of a homogenous blob. Happy baking!

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