Hi, I've been a long time lurker and will post a formal intro soon, but I am having a bread crisis. I cant seem to get a multi-grain dough to develop gluten with S&F. Can I just knead it after trying to S&F for the past 90 min. or is it trash?
It's difficult to answer your question without knowing what recipe you use. If your multigrain dough contains a higher amount of flours that don't have gluten, you will not see much gluten development, no matter what technique you use.
It's difficult to answer your question without knowing what recipe you use. If your multigrain dough contains a higher amount of flours that don't have gluten, you will not see much gluten development, no matter what technique you use.
Karin