| Pizza Ovens | (800) 407-5119 | info@fornobravo.com | U.S. Price List |
|
|
|
#1
04-20-2010, 06:23 AM
| ||||
| ||||
 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.  |
|
#2
04-20-2010, 08:28 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 Tools | |
| Display Modes | |
| |
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 |
Linear Mode
