I also figured out how to make low hydration noodles a few years and I came to same conclusion with the food processor. I just wanted to add as a tip, instead of putting it into ziplock bags, shove them into a foodsaver bag and vacuum. This helps to compress the dough and you can stomp them flat. Then you can take it out, roll it out once or twice through the dough sheeter then fold and vacuum again. This has made noodle making extremely efficient for me.
Thanks! The tips around the kitchen aid were super helpful and also, watching this video inadvertently helped me figure out a different issue I was having with high-hydration noodles.
Thank you this is very helpful. I knew I should laminate more often for brittle edges, but unfortunately never tried it. I always cut the edges away and got upset about the waste lol Now I will definitely do it.
My understanding from Way of Ramen was that sodium carbonate kansui was better for low hydration noodles than potassium carbonate kansui due to the former keeping the dough together better whereas the latter's dough tends to fall apart more easily. Thought's?
Really appreciate the recipe info. I have made ramen noodles before and honestly, I do laminate quite a bit, but definitely do it differently and they come out fine. I just run the sheet of dough through 3 - 4 times and fold it in half each time. If it becomes too wide, I cut the sheet in half lengthwise, and put it on top of the other one and run it through. I repeat that all the way from the thickest setting to about 5 or 6 I believe (been a while since I've made them from scratch). I am working on the Tonkatsu broth right now as I'm typing this and really appreciated your method in your Tonkatsu broth video. It appears that this broth is one of the cleanest I've made in some time. Soaking the bones in the water overnight in the fridge REALLY helped a LOT.
@@teikenramenchannel Can do next time. I did recently make Tonkatsu Ramen from scratch again and really didn't realize how often I ran the dough through initially at 0 thickness. xD It's def more than 3 - 4 times. Probably more like 10 - 15. So, I run it through quite a bit and then 2 -3 times until 6 thickness. :)
Very insightful video, thanks! Have you ever tried doing more kneading in the zip-lock stage, like in udon making where you fould the dough over on itself and step it down again several times? Or is there a reason not to do that for ramen? I've never done noodles that where this low hydration (I think I've never gone below 35%), so my experience might not apply, but recently I've started always doing 2-3 fold-and-stomps in the ziplock bag to pre-knead my dough before resting and laminating it. I find that it makes the dough much more cohesive and likely to stay in one piece in the pasta roller and it just makes the whole process much less tedious for me.
It depends on how much you trust Yamato, they have published that doing too many laminations will break down the gluten bonds in your dough, so I avoid it. But I know a lot of people do it!
Can I get further clarification to leaving it out in room temperature? Is there a specific humidity and temperature, and do you completely leave them out on that chopping board without covering it with a cloth or anything? Also, do you leave them open in the fridge or put it in an enclosed box/plastic bag?
@@teikenramenchannel quite thin! I was doing a 33% on a modified manual machine, took quite a workout. The kitchenaid seems to have more than enough torque for the job?
