Could not get the gluten structure that i wanted. Any tips?
I mixed, rested 50.min
Went 0,1,2,3 on the marcato
Folded and 0,1,2,3
Folded and 0,1,2,3.
Rested 30 min
Then fold and 0,1,2,3,4 and cut.
Recipe is:
500g tipo 00
200g water
5g kansui
6g seasalt
by HunterXRamen
3 Comments
That’s beautiful
41% hydration is on the higher side for ramen you can lower it little by little and see where you can bring it, if you do wish
Lower hydration gives toothier noodles that can hold longer in the soup
Regardless this looks like a delicious success
Do you have enough protein?
Yeah I wouldn’t sweat the lack of streaks. At 41% it might just mean you have great even hydration. Wait and let them rest, then test them out. I think you’ll be surprised.