image source

Strudelteig

Austrian stretched strudel dough. The long rest is what makes it stretch without tearing.

par

Prép.
30 minutes
Cuisson
0 minutes
Total
90 minutes
Pour
1 sheet (about 60x80cm, see-through)

Ingredients

  • 250g flour (T45)

  • 125g lukewarm water

  • 20g oil

  • 5g salt

Directions

  • Mix the flour, salt, water and oil and knead 10 minutes until very smooth and silky.

  • Brush it with oil, wrap it and let it rest at room temperature for at least 1 hour, not in the fridge.

  • Roll it out a bit on a floured tablecloth.

  • Stretch it from the middle with the backs of your hands until it’s so thin you can read through it, about 60x80cm.

  • Cut off the thick edges.

Used in

Category: dough