King Arthur Gluten Free Flour Ingredients - Club Gluten Free
6:45
King Arthur Gluten Free Flour Ingredients - Club Gluten Free
Sep 1, 2024
clubglutenfree.com
Gluten starts forming as soon as flour touches water. It will form regardless if we knead the dough or not, but kneading (or stretching it) helps organize the gluten structure and strengthen it. . There are different methods to do this, depending on your dough stiffness and size: 🌾 coil folds: good for big batches of dough and for high hydration dough 🌾 stretch and folds: good for medium hydration dough 🌾 traditional kneading: works for stiff dough only 🌾 lamination: medium hydration dough �
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