Shaping highly extensible dough
Can anyone explain how to get a dough as extensible as this and still have it workable? I realize that experience plays a giant part, but I’ve never experienced any dough like this. See video link below and start at 5:50 to go straight to the spot.
https://youtu.be/vEG1BjWroT0 Start viewing at 5:50
The question is not how the baker shapes the dough. I want to learn how he gets the dough so relaxed, but still able to hold a shape. I can get a dough to relax, but my dough won’t begin to hold a shape.