On January 16, 2016 at 21:30, BigPapa said...
Letting the dough rest will let the glutens calm down. They get activated with water and kneading. The trick is to mix and minimal as possible, let rest, then knead as little as possible to form the loaf or pizza dough. Too much action and the dough is harder to stretch and much more chewy.
Leaving it overnight lets the dough really relax and is much softer. The trick to a fast mix/rise/throw/bake is to mix/knead is as little as possible.
^^^^^^^^this....a far better response than my .02 cents....as far as why make your own dough/bread...they should be a few simple ingredients...a few years ago I realized our modern day food system (since the 1940s) is killing us all and is likely the reason we see so many medical issues ( cancer for example)....so for me, and my family if I cannot read and understand the ingredients on the package I don't buy it, so that has lead me to making most of our food from scratch with organic ingredients.. And we all feel better for it...i have not had a soda or fast food in years...i recommend trying it, you just might feel better too....just another .02 cents worth...
