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The dough does not become elastic
When I mix the dough ingredients after 8 minutes, the dough is not elastic, knowing that I use the flour with 12 protein so I dont know what the problem ? mybe I will Reduce the amount of flour to 1400g ?
any suggest ?
thanks
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5 Replies
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Hi, @anas_subhi
It depends a lot on the type or brand of mixer you are using, the time is proportional, 8 minutes in a professional mixer has more strength than a home, kitchenaid or one with less capacity and can be seen in the difference in gluten development. You could do time intervals and continue working your dough until you get the gluten network.
Greetings.
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Hi, Thank you for your answer 🙂,I worked on mixing the dough more and the dough became smoother, but the problem remains that the dough is not elastic. I do not know if it is a lack of liquids, or the quality of the flour
Now you may have noticed that I used vegetable butter. I think this is the reason. What do you think about this?
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Hi @anas_subhi
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Are you referring to how tight the dough is after mixing?
If so, yes it is not very elastic. Persist with the dough…it does work. 😁
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Hi, @anas_subhi
It could also be the vegetable butter you are using.
Remember that depending on how long the flour has been since it was produced, it loses moisture.
A flour that has been on sale or on display for longer needs more liquid and a flour from a more recent production will need less water.
So when we make dough we calculate the liquid little by little, it is not always the same amount for all types of flour.We hope this information is helpful.
Greetings
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