Cooking Forum Re: Dough development - was - Using whole wheat flour in recipes from The Italian Baker by Carol Fie

Cooking Forum discussion Board Archive > Cooking newsgroups > rec.food.baking

Re: Dough development - was - Using whole wheat flour in recipes from The Italian Baker by Carol Fie - CLICK HERE for the Cooking Forum Index

Kenneth

On 21 Feb 2005 11:48:01 -0800, tundra_gal@yahoo.com (Lore
A.) wrote:

> You will make a thin "window" in the
>middle. If the "window" breaks, your dough needs to be worked
>further.

Howdy,

"Working" or kneading is not the only way to develop gluten.
It will also develop through hydration if the dough is just
put aside. Time will do the deed.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

< Contact Us - Cookingboard.com >