Old 04-20-2010, 06:23 AM
heliman's Avatar
Il Pizzaiolo
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,168
Default 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??
/ Rossco

Last edited by heliman; 04-20-2010 at 06:43 AM.
Reply With Quote
Old 04-20-2010, 08:28 AM
david s's Avatar
Il Pizzaiolo
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 5,152
Default 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.
Kindled with zeal and fired with passion.
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
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 09:57 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC