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Can kneading with a spiral ruin the gluten mesh? The gluten mesh is the network that forms by mixing water and flour following mechanical stress, its structure will be fundamental and will determine the product we set out to obtain. In this video, I show you how not to knead and the most common mistakes. So as to provide you with interesting ideas so that you can improve your technique. Cheap laser thermometer: https://amzn.to/3qCGkU5 My laser thermometer: https://amzn.to/37tWE1Z