3 ms·
The repeated stretching/folding/waiting process develops the gluten like kneading does. You can tell that his gluten development is fine from the windowpane eff
by 613style 8y ago
The repeated stretching/folding/waiting process develops the gluten like kneading does. You can tell that his gluten development is fine from the windowpane effect in first picture.
- hendricius 8y agoOver time the dough will also properly homogenise. The starch will absorb the water.