"graham" > wrote in message
news
> 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.

Hmm I used to do something similar. I don't know why I stopped. Oh yes I
do!! The arfur But, it comes and goes. Physio has worked wonders


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