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Kneading: Rubberyness

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  • Kneading: Rubberyness

    Just wondering if there is any correlation between the time that the dough is kneaded and the rubberyness of the dough.

    Of late, I have been doing about a 4 minute machine knead and then another 4 mins bench knead, and the results are quite rubbery. That is, stretch the dough and it springs back to it's original position.

    I am using biga, allowed 1 hr bench proofing, and overall the pizza bases have been quite crisp and tasty ... only a bit "springy" to work with. Perhaps a bit longer on the bench will soften it up??
    Last edited by heliman; 04-20-2010, 06:43 AM.
    / Rossco

  • #2
    Re: Kneading: Rubberyness

    We found that the use of oo flour reduced the rubberyness of the dough and we always use it for pizza dough now.
    Kindled with zeal and fired with passion.