Section 02 · 5 pieces
Washing
Taking the starch away and keeping what is left.
What the section is about
- Mechanism
- Gliadin flows, glutenin resists; worked together they hold everything else, and the water takes the rest.
- Variables
- Kneading, resting, and how hard the pot moves.
- Fault
- Shreds instead of a mass, or a sponge instead of a slice.
Pieces in this section5 of 26 across the site
- 02.1Washing out the starchKnead a flour dough under water and the starch clouds away, leaving an elastic mass of gluten behind. The water runs clear when you are finished.
- 02.2Gluten developmentTwo proteins linking into a network, and why kneading is required first.
- 02.3RestingLetting the network relax so it stops fighting back.
- 02.4Simmer, not boilA rolling boil makes the texture spongy and open. Bare movement does not.
- 02.5Flavour goes in the liquidThe mass is bland and porous, so seasoning happens around it.