Thread: Will - Hydration alone producing gluten structure.
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Kenneth
 
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On 31 Aug 2004 14:23:06 GMT, pamnone (Wcsjohn) wrote:

>The fridge rest should also produce the excellent flavour associated with Pain
>a l'Ancienne.

Hi John,

The Pain a l'Ancienne approach requires that everything be as cold as
possible at every stage of the dough prep: Chilled flour, iced water,
etc.

All the best,

--
Kenneth

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