 Re: kneading questions
Pizzaziggy,
This is a personal approach to your situation, of course. If I were kneading strictly by hand, I'd do it for at least 6 minutes. I'd also double the rest time to 40 minutes, stretching and folding the dough once at the 20 minute mark. It's difficult to use the windowpane test on high hydration doughs, but you do want to strengthen the gluten matrix before retardation.
Jim
__________________
"Made are tools, and born are hands"--William Blake, 1757-1827 |