The previous videos have shown you how to divide a dough, fold each piece neatly before laying them to rest, then how to make a tight cob.
- Pt. 1: Dividing The Dough, “Air Fold”
- Pt. 2: Moulding A Cob
- Pt. 3: Professional Cob Moulding With Testing For Readiness
Shown in this video
This video reinforces these actions by showing dough handling and cob making at craftsman pace. Where it advances your knowledge is in the section dealing with assessing whether they are relaxed and ready for moulding – by poking them.
The soft underbelly poking test
When teaching, I have a nickname for this action: the “soft underbelly poke”, and that is precisely what you do.
With an upright finger sliding along the bench you poke the edge of the piece right at the point where it is lying on the bench. Your thrust intrudes inwards, leaving a dent in its underbelly edge. Be gentle, yet steady and firm enough to dent it if it is yielding.
If it is not yielding and has the gluten strength to repel you and push out the attempted dent, then it is indicating it is not yet ready for moulding, and needs more rest time.