Quote:
Originally Posted by john70t
tldr- sift flour, use less water to start, allow some time and knead again until right gluten pull, even the same batch of flour will behave different depending on conditions, adjust accordingly
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Thanks, I think I've been using too much water for my bread and particularly for my pizza bases. The pizza have been too floppy and sticky to handle easily and I think if they were a little drier they would keep their shaper better too.