Just curious how you all ball dough. I was frequently using the "fold under" and pinch off method, but it was taking a lot of time and I felt like I was overworking the dough a little bit.
Does anyone do the "keyhole" method with dough already cut to the proper weight (ie, not pulling it off a longer piece of dough...like a snake.)
I'd like to try using this method to ball dough (seems quicker and like there are less touches on the dough) but would like to hear from someone that does it this way.
If you push the dough through a circle created by your forefinger and thumb, do you ever expand the size of that circle or do you just keep it there and push it through? How do you pinch it off using this method?
I want to make some dough and try it this weekend