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??
Last edited by heliman; 04-20-2010 at 06:43 AM.
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.
|Thread||Thread Starter||Forum||Replies||Last Post|
|Kneading Conference in Maine||BurntFingers||Travel||2||12-04-2009 01:55 PM|
|Kneading Conference in Maine||BurntFingers||Chit Chat||0||07-09-2009 07:28 AM|
|Kneading technique question on forno bravo dough recipe||BigT||Pizza||2||08-08-2008 10:06 AM|
|kneading questions||pizzaziggy||Pizza||5||11-16-2007 06:55 AM|
|Hand kneading wet dough||james||Hearth Bread and Flatbread||4||03-20-2007 09:30 AM|
All times are GMT -7. The time now is 09:21 PM.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC