The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

This isn't bread but it is flour and water

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weavershouse's picture

This isn't bread but it is flour and water

Has anyone seen this. It's amazing.

Srishti's picture


mluciano's picture


Paddyscake's picture

Extraordinary technique! I know we can all appreciate the artistry in this dough handling. I think I saw this technique originally on a clip from Martin Yan or Ming Tsai.

JIP's picture

I have not seen this particular clip before but I have seen this done and it is amazing.

maggie664's picture

Does anyone know what grade flour is used and how much the dough is kneaded before it is 'worked'? It's not that I am considering such an attempt
(but I could put it on my 'things to teach myself before it's too late' list when I retire! I would love to acquire such a skill. Thenk you for the video. M

wildeny's picture

The ingredients are just typical ones for making noodles:

  1. All purporse flour
  2. Salt (2% in weight)
  3. Warm water (50%)
In China, it's common to add some aklaine stuff, e.g. L-Lysine (0.6% in weight), in making noodles to increase the elastics in the dough.
Mini Oven's picture
Mini Oven

When I buy Chinese AP flour it has anywhere from 7-8% protein, "ideal for noodles" is stated on the bag.    (That would be KA 00 Italian flour.)     Mini Oven

Jeffrey's picture

So that's how it's done.  He makes it look so easy.

maggie664's picture

Wildeny, thank you for the info. i suspected that there may have been a special flour or ingredient used for the dough to behave as demonstrated. M