oatmeal porridge/windowpane

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  • This topic has 2 replies, 2 voices, and was last updated 9 months ago by Jean Galton.
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  • #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.

      #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.

        #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

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