QUESTION
My kneading is very resistant and elastic, too gummy, hard shaping, rich in gas and releases water just partly. What can I do? It’s very hard working on this way.
ANSWER
We suggest :
Check that your kneading time is not too long compared to the strength and elasticity of the flour;
Reduce the rest time and the ambience temperature ( i.e. 20 minutes at 25 °C);
Reduce at the minimum the quantity of salt (max 3% on the total flour);
Conserve the flour at 25°C in order to maintain the rheological characteristics stable;
Don’t store the flour bags on piles, but preferably standing up; and finish a stock before using a new one;
Use a less strng flour and only in extreme cases mix it with a weaker one.