oatmeal porridge/windowpane

Home › Forums › Baker Forums › Mixers & Mixing › oatmeal porridge/windowpane

Viewing 3 posts - 1 through 3 (of 3 total)
  • Author
    Posts
  • April 28, 2022 at 9:31 pm #10605
    Jean Galton
    Participant

      Thanks Matthew, that makes sense. I’ve been adding the porridge after kneading lately..but honestly I haven’t noticed a significant difference in the gluten structure.

      April 28, 2022 at 8:14 pm #10604
      Matthew Mizulo
      Participant

        Hi Jean, In reviewing one of Katherine’s CL videos, she indicates that the oatmeal has a tendency to reduce gluten development if added too early. If I understood it correctly, it had something to do with the oatmeal cutting or tearing the gluten strands which would prevent a solid “windowpane” formation.

        November 1, 2021 at 10:44 am #6396
        Jean Galton
        Participant

           

          I’m wondering why not combine the oatmeal porridge with the dough and then knead until a good windowpane forms? Is there a reason not to do this?

          Thanks!

          Jean

        • Author
          Posts
        Viewing 3 posts - 1 through 3 (of 3 total)
        • You must be logged in to reply to this topic.