FoodBanter.com - View Single Post - Using whole wheat flour in recipes from The Italian Baker by Carol Field? Which whole wheat flour?

On Wed, 09 Feb 2005 15:10:29 -0800, Roy wrote:

> Mix the dough to half or just a maximum of two thirds developed but
> give it more fermentation time and knockdowns,

For the benefit of at least one beginner, how do you tell (without a
rheometer), when a dough is half to two thirds developed.

Felix Karpfen

--
Felix Karpfen
Public Key 72FDF9DF (DH/DSA)