On 18/11/2015 1:55 PM, Ophelia wrote:
>
>
> "Bruce" > wrote in message
> ...
>> On Wed, 18 Nov 2015 09:14:11 -0700, Janet B >
>> wrote:
>>
>>> On Wed, 18 Nov 2015 07:47:06 -0700, graham > wrote:
>>>
>>> snip
>>>> I confirmed that salt has an effect on gluten development when i made
>>>> coccodrillo. The dough (glop) had come together but after a while being
>>>> mixed with the K-beater, it started to weaken - you could tell in the
>>>> way that the dough threw out "fingers". I then added the salt and it
>>>> immediately sprang back.
>>>> Graham
>>>
>>> It's fun to watch that cause and effect stuff happen with bread
>>> dough!
>>
>> I like to watch grass and see it slowly grow.
>
> Ahhh but dough is a different 'kettle o' fish'!! Wonderful stuff when
> alive I messed up this week. I made some of D's favourite cheese
> roll. I didn't knock back the first rise properly and the crumb is too
> light. That'll serve me right for being rushed
>
I've really taken to stretch and fold during fermentation. I do it 3 times
at 30 minute intervals and it makes a huge difference to the dough.
Graham
--
"Serious sport has nothing to do with fair play.
It is bound up with hatred, jealousy, boastfulness,
disregard of all rules and sadistic pleasure in
witnessing violence." George Orwell