Hello again bakers,
I have got another questions. So i have been learning a recipe (W African bread) for the past few months.
My biggest concern is that this recipe calls for a very silky smooth dough. To accomplish this result, they use a machine called a "milling machine".....I think its called a "Dough breaker" here in the United states. Its looks like a dough sheeter but not the same.
This machine create a very smooth, silky elastic dough. I am unable to use this machine due to its safety concern in the united states.