 Re: kneading questions
If you are using both a 20 minute rest, and an overnight cold retardation, there is no reason why you need extensive kneeding. Kneeding develops the gluten structure in the dough, which longer holding also develops. You also get the benefit of development of fuller dough flavor with longer holding periods. As far as the pancaking of thedough ball, that is quite normal for higher hydration doughs. I keep mine in individual storage bowls so the dough is roughly round when you start to form the disk. |