Kneading | Rubberyness
Just wondering if there is any correlation between the time that the dough is kneaded and the rubberyness of the dough.
Of late, I have been doing about a 4 minute machine knead and then another 4 mins bench knead, and the results are quite rubbery. That is, stretch the dough and it springs back to it's original position.
I am using biga, allowed 1 hr bench proofing, and overall the pizza bases have been quite crisp and tasty ... only a bit "springy" to work with. Perhaps a bit longer on the bench will soften it up??
Re: Kneading: Rubberyness
We found that the use of oo flour reduced the rubberyness of the dough and we always use it for pizza dough now.
|All times are GMT -7. The time now is 11:37 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC