〈 Berger | Dillon 〉

Pick up your dough ball, and put it upside down (oily side up) into the big bowl with the dusting of flour on the bottom. Make some dents in the top with your fingers. These will help hold the salt.pic.twitter.com/nWSXsMOR4k

Sprinkle 1/2 (5g) of the salt onto the dough. Now roll it up as shown. You will get a cigar shaped thing.pic.twitter.com/3o34sZwLyT

Now flatten the cigar shaped thing out, and put some finger holes in it. Cover with the remaining salt and roll it up. We have thus cleverly used some Topology (look it up- awesome stuff) to give us a leg up evenly distributing the salt.pic.twitter.com/ymLbSbARN0

Now, start folding and pressing the dough, like below. Yes this is kneading. Keep doing this for a minute or so, you will feel the dough suddenly tighten up, get hard to fold, and kind of change character. At that point you’re done!pic.twitter.com/1mPbJdX7L7

The dough should, again, feel slightly tacky but not sticky. Feel free to carefully add flour but by bit until it’s not sticking to anything as you knead. Re-oil the small bowl, form the dough into a ball, and pop it in. It should act just like this. Now cover it up and WAIT 30.pic.twitter.com/XoafVONDrK

Isn’t this exciting?pic.twitter.com/9tJKTgnnpu

The movie playing the in background is GRETA, which is v. cool. Question for @ChloeGMoretz, what would happen if a new girl shows up with a bag while the current girl is out of the box?pic.twitter.com/F2L8F9pLGV

After 30 minutes, do this. It’s not hard. If the dough is still too sticky, just add a little flour again in the big bowl and knead it in. The little white spots at the beginning are the salt grains, which gather water to them through OSMOSIS (look it up!)pic.twitter.com/CIfr54cwL7