Knead and tear apart each dough by hand while it is submerged (Figure 7.9), until the water is very cloudy (cloudiness is primarily from the starch, bran particles, and gums coming from the fl our)....

Knead and tear apart each dough by hand while it is submerged (Figure 7.9), until the water is very cloudy (cloudiness is primarily from the starch, bran particles, and gums coming from the fl our). For fl ours that have little or no cohesive gluten (rye fl our, cake fl our, corn fl our), the dough will fall apart easily when placed in water; for these fl ours, swish the bits of dough through water to remove starch.

Figure 7.9