January 19, 2009 - 10:59am
Oxidation of dough
I've read a lot of posts about not over-kneading the dough, partially because of over-oxidation of the dough that lowers the quality of it. But what exactly does oxidation do and why/how does it do it?
I've read a lot of posts about not over-kneading the dough, partially because of over-oxidation of the dough that lowers the quality of it. But what exactly does oxidation do and why/how does it do it?