Knead each dough by hand for 5–7 minutes, or until gluten is fully developed. Use fl our set aside to prevent dough from sticking; do not add any additional fl our unless necessary. If additional fl...

Knead each dough by hand for 5–7 minutes, or until gluten is fully developed. Use fl our set aside to prevent dough from sticking; do not add any additional fl our unless necessary. If additional fl our is necessary, weigh the amount of fl our. Record the total weight of fl our (8 ounces/250 grams plus any additional fl our) in Results Table 1, which follows. 4 Place dough in bowls and fi ll bowls with cool water. Time permitting, let gluten balls soak in water for 20 minutes.

Table 1