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Submitted by jackie9999 on March 27, 2009 - 2:25pm Dough too elastic to work with...Making bagels or challah...the process of forming the dough into 'ropes' is brutal..a real battle. It seems to have a mind of its own. It springs and shrinks, nothing like I see in the youtube 'how tos'.... I try and coax it into an even rope like shape and it fights me! I end up with a lumpy, thick, thin stretch of dough that, when proofed, still shows some signs of having gone through a war. What am I doing wrong??
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I was working with a quite
I was working with a quite elastic dough for making pretzels the other day. What I did was to very very gently roll it into a sort of tube, about an inch and a half in diameter, then roll it with one hand against the table, starting in the middle, while pulling the other end gently away from the rolling hand. I didn't break bubbles that were near the surface and I got perfect, even ropes of dough. Once you've gone from the middle to the end of the rope, gently hold the thin end in your pulling hand and roll from the middle to the end of the rope. Make 1-2 passes. Your dough may not be skinny enough ropes yet.
Next, let your dough rest for like, 5 or so minutes, while you do the rest of your ropes. Once you've done the last rope, pick up the first one and repeat the above process with the long skinny rope, thus making a longer, skinnier rope. (In other words, don't make it that thick tube shape again, continue rolling and stretching your dough to thinner, greater lengths.
The key, I find, is to be very gentle and do NOT stretch your dough too fast. If you do, it will spring back.
Reading your post it occurs
Reading your post it occurs to me I'm being a little rough on the dough ...I'll try being a little more gentle..thanks