Member djtal7m
Member
Scoolinar
-
djtal7m started the discussion Question about when you open the dough in the forum Ask a question a year ago
Question about when you open the dough
Level:
Scoolinar
When I open the dough with a rolling pin some of the butter goes out (not as much, I weighed and it was about 10-15g) and the layers of the dough aren’t the same thickness.
Any tips will be appreciated 🙏🏻
Mandie Lowe and Sol Damiani -
djtal7m started the discussion Developing good gluten network in the forum Ask a question a year ago
Developing good gluten network
Level:
Scoolinar
Which type of flour should I use? I tried caputo pizzeria and I find it hard to develop the strength needed like he show in the video, I also tried using combination of bread flour and white flour, the 2 attempts ended without a success, I using a kitchen stand mixer of kitchen aid and it warms the dough if I doing the same as he say in…
Sol Damiani and Mandie Lowe
