On 2023-03-02 6:01 a.m., Daniel wrote:
When I make dough, it's the lazy man way. I set my bread machine to the
dough setting and waiting for the beep.
After this, I place the dough ball in an oiled bowl and I give it a few
hours to rise. The ninety minute cycle doesn't rise it enough. After my
extra rise, it's always beautiful.
Often times the dough isn't used right away. Half is used for pizza or naan, then the rest gets a celo wrap and into the fridge.
My problem occurs when rolling the dough out, it wants to recoil every
time and I have to continue rolling it and rolling it until it finally obtains the desired thickness and shape. Is there a way I can fix this?
Daniel
You must let the gluten relax between rollings. However, as yo use the
dough for pizzas, try using Italian "00" flour instead. The gluten
content is lower and it makes great pizzas.
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