Continue this process until water squeezed from gluten ball is clear; this will take 20 minutes or more of continuous kneading and tearing for most doughs, longer with cake fl our. Allow the gluten...

Continue this process until water squeezed from gluten ball is clear; this will take 20 minutes or more of continuous kneading and tearing for most doughs, longer with cake fl our.

Allow the gluten balls to relax for a minimum of fi fteen minutes before evaluating. This allows time for gluten network to recover from the washing process.