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This Is the Origin of the ‘Limburg’ Vlaai
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In Roermond, Bram Hahn learns from Heel Holland Bakt finalist Cas Wolters where the Limburg vlaai comes from and how to get the base perfect. Cas Wolters (30) slides a sheet of dough over the workbench, rolls it out again, folds it twice and places it on the baking tin. The base of a Limburg vlaai requires precision, he explains. It must be thin enough not to resemble bread, but sturdy enough to support the filling. A little later, he demonstrat…
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