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Guest
Dear Dino. Hello from Australia.
I just wanted to ask a couple of quick questions regarding dough being rolled through dough rollers.
My regular (white baker’s flour) dough, cracks when rolled through the machine at a thin setting. But it only cracks on the trailing edge (the last section to pass through the roller). I have tried using more liquid (as much as the dough can hold) but nothing changes. Can you suugest a solution to this niggling problem?
Also, this problem is amplified when rolling wholemeal dough; all the edges crack.
I appreciate your expertise on this, many thanks.
I just wanted to ask a couple of quick questions regarding dough being rolled through dough rollers.
My regular (white baker’s flour) dough, cracks when rolled through the machine at a thin setting. But it only cracks on the trailing edge (the last section to pass through the roller). I have tried using more liquid (as much as the dough can hold) but nothing changes. Can you suugest a solution to this niggling problem?
Also, this problem is amplified when rolling wholemeal dough; all the edges crack.
I appreciate your expertise on this, many thanks.