What You Need to Know
The process involves systematically stretching a high-gluten dough over a floured cloth until translucent. Proper technique prevents tearing by maintaining even tension. The stretched dough's thinness (typically 0.1-0.3mm) enables layered pastry structures.
Essential for traditional strudels and rétes pastries, allowing fillings to steam between delicate layers. Mastery requires controlling dough temperature and humidity to maintain elasticity during stretching.
Key Parameters
Temperature
°C - °C
Time
8-12 min
5 min - 20 min
Equipment
Large floured cloth (linen preferred)Round table (60+ cm diameter)Pastry brush for melted butter
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Gluten network realignment under mechanical stress