On Thu, 02 Mar 2023 16:14:27 GMT,
f...@sdf.org wrote:
> On 2023-03-02, Sqwertz <sqwe...@gmail.invalid> wrote:
>> On Thu, 02 Mar 2023 13:01:36 +0000, Daniel wrote:
>
>>> When I make dough, it's the lazy man way. I set my bread machine to the
>>> dough setting and waiting for the beep.
>
>>> After this, I place the dough ball in an oiled bowl and I give it a few
>>> hours to rise. The ninety minute cycle doesn't rise it enough. After my
>>> extra rise, it's always beautiful.
>
>>> Often times the dough isn't used right away. Half is used for pizza or naan,
>>> then the rest gets a celo wrap and into the fridge.
>
>>> My problem occurs when rolling the dough out, it wants to recoil every
>>> time and I have to continue rolling it and rolling it until it finally
>>> obtains the desired thickness and shape. Is there a way I can fix this?
>
>> After letting it come back up to room temp (if it was in the
>> fridge), you need to let it rest/relax between handlings. Just
>> cover it with plastic wrap however it lays in the counter and walk
>> away for 15-20 minutes at a time. And then come back and work
>> quickly. And don't keep balling it up. The gluten will start to
>> stiffen up again every time you handle it.
>
> uh, phrasing?!