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Old 04-05-2011, 09:06 PM   #11
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Originally Posted by garlicjosh View Post
don't need it for so long..that is seriously unnecessary on so many levels and could be a great deal of the issue.

I know the episode you are talking about, and I do know that he says if the dough bounces back to let it sit a few minutes.

i've made pretzels a great deal of times and never had them do that to me though.
lastly, you might want to think about following a recipe fully before going and changing it up...having a better understanding of the recipe, the technique and the science will allow you to truly make changes in the right place.
Thanks. He always uses bread machine so I don't know how long I should knead.
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Old 04-05-2011, 09:13 PM   #12
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Thanks. He always uses bread machine so I don't know how long I should knead.

until smooth

is pretty much the basis for all kneading unless other wise noted
I've never used a mixture with any of my dough simply because it's hard on the gears..all my dough is done by hand and when I do pretzels if I had to say how long it is...max of ten to 15 minutes. basically I think what happened is you had way to much gluten formed up basically made yourself a giant dough spring
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Old 04-05-2011, 09:16 PM   #13
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until smooth

is pretty much the basis for all kneading unless other wise noted
I've never used a mixture with any of my dough simply because it's hard on the gears..all my dough is done by hand and when I do pretzels if I had to say how long it is...max of ten to 15 minutes. basically I think what happened is you had way to much gluten formed up basically made yourself a giant dough spring
Thanks, I'll try that some time
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Old 04-07-2011, 04:27 PM   #14
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I'm not sure, now what's wrong with the pictured pretzel that tasted great and made you want to eat more?
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Old 04-07-2011, 04:36 PM   #15
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I'm not sure, now what's wrong with the pictured pretzel that tasted great and made you want to eat more?
doesn't look good enough to post on the interweb :P
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