• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Roy

pizza dough

1 post in this topic

Peter,

I enjoyed the first 101 pages of American Pie. Then I got to the dough making section and my heart sank. As a novice, I've always had terrible results baking breads and pizzas. With pizzas, it's the ugly strecthed non-rounded shape. I'm determined to overcome this handicap. Please consider doing an eGullet course on breadmaking.

I have a question on the windowpane test. You mention a paper-thin translucent membrane. By that I take it to mean that i should see visible strands of gluten structure I've stretched my piece of dough. It's paper thin and translucent, but i don't see a membrane structure. Any suggestions?

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.