Milawa Factory Scaling Balling / Rounding Dough

Jay and Rob scale and round a beautifully structured dough. The fantastic texture is largely attributed to Autolyse method and particular care to fold and rotate the dough during its bulk proof (fermentation as an entire dough before scaling out into individual pieces)

Category:

Howto & Style

Tags:

• scaling
• dough
• rounding
• balling
• weighing
• sourdough
• autolyse
• gluten
• protein
• baking
• membrane
• hydration
• bread
• food

[stickadaggerinhereye]

These videos are lovely.

[artisanbaker]

Thanks!

[BeeRich33]

@martisbvk Since that question, I've developed a lot of gluten. The problem is that nobody has answered that question. Having a chewy crust is quite different than developing gluten. Developed gluten can also result in a hard crust as well. I will check out that site though. Thanks.

[martisbvk]

@BeeRich33 A well developed gluten structure results in chewiness. To develop gluten, you must use a high protein flour (bread flour) and knead it well. There is a great bakers community website called "The Fresh Loaf", if you want a more detailed answer.

[BeeRich33]

How do you achieve a chewy loaf of bread? For the life of me I can't find that.

[GigsVT]

Amazing.

[cassselwood]

You guys are gods! No, but seriously, I really admire what you're doing, practically and ideologically. Keep it up and thanks for letting us mere mortals sneak a peak.