Thursday, February 22, 2007

From the Combox

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.

No comments: