FoodBanter.com - View Single Post - Will - Hydration alone producing gluten structure.

pamnone (Wcsjohn) wrote in message >...
> Ok, I've mixed 500 gm 13.9% protein white flour with 400 gm water and 10 gm
> salt until smooth, about 8 minutes at speed 1, on my Kenwood, minimal mixing
> by my usual standards<g>.
>
> I'll leave in the fridge for 48 hours, let it warm up then add an active SD
> culture, mix briefly just to distribute the culture, and see what happens.
>
> The fridge rest should also produce the excellent flavour associated with Pain
> a l'Ancienne.
>
> John

Ok John, so how did you finish the experiment? Did you leave the glop
at 80% hydration as typical for you, or did you add more flour? And
how did it all come out?

--Lisse