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Will - Hydration alone producing gluten structure.
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 |
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