Re: Hearth Bread
A reader asks, What is "springy" as in "knead until the dough is springy?"
This is a good question. I hope I can give a good answer:
Once the dough begins to be kneaded, the gluten starts to be worked and develop a kind of elastic or "springy" quality to it. When the dough has become this way, it feels more "together" like it is one thing and not just mixed ingredients. When a "springy" dough is stretched and released, it has a tendency to pull itself back together.
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