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Using whole wheat flour in recipes from The Italian Baker by Carol Field? Which whole wheat flour?
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Kenneth
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On 21 Feb 2005 11:48:01 -0800,
(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
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