 |
Recipe:
I've combined until no visible dry flour (with yeast, salt added afterwards). Let autolyse for 30m on counter. Did 5-6 folds until I felt tension. Should my dough look like that at this stage? Why do I have that "stringy" texture instead of a smooth even skin? submitted by /u/BigBootyBear |
:max_bytes(150000):strip_icc()/Jeff-Goldblum-Shared-His-Go-To-Sandwich-a6f4f56fd7084dadb196cf71886faa59.jpg?w=336&resize=336,220&ssl=1)
