When preparing a fermented dough, the result is not always at the top and the dough may not have the airy texture that we like so much.
Samir has an infallible trick for a light and airy dough, and guess what? It’s easy as water!
To succeed in his yeast dough, he uses water when kneading. Just incorporate a little warm water into the dough using both closed fists. Once spread, pick it up and repeat the operation twice. This gesture will allow water to penetrate more easily.
As soon as you get a dough that does not stick to your fingers, add a spoonful of butter and knead until it becomes smooth and ready to rise.
The result will be impressive!