What is the "W" (double v) of a flour? The W of a flour is the parameter that determines the strength and elasticity of a flour; more precisely, it measures the ability of flour to create elastic doughs that allow it to retain more air.
The cause lies in the lack of gluten present in the dough. If the gluten mesh is weak, the mixture will tend to shrink and break, making it difficult to spread. Therefore, it will not be possible to obtain a dough that is elastic enough and easy to work with.
How to make the dough more elastic?
How to make dough more elastic? Keep adding the flour and incorporating air. This operation is what is called "mechanical leavening": little by little, by continuing both to knead and to sprinkle with flour, the dough will take on consistency, becoming elastic, resistant but soft.
16 окт 2024
