May 29, 2009 - 4:00am
dough tears when kneading
Does anyone else have trouble with the dough tearing when using the "French fold" or "slap and fold" techniques? After only a few minutes of kneading, I have noticed that the smooth, outer-membrane of the dough tears. Once this happens, the dough is sticky and difficult to work with. Is this normal? Am I over-kneading?
Thanks for your help!
eric