For the hydration test on part of Pepeís dough ball 10 grams of dough was weighed out, then placed into a metal lid. I donít know why, but the small piece of Pepeís dough was so easy to pressed in the metal lid. The dough didnít want to stretch-back at all. Pepeís dough is very soft even after defrosting for only 12 hrs. My toaster oven was set at around 500 degrees and the piece of dough did balloon this time. I then removed the metal lid with Pepeís dough inside and slit the dough. The toaster oven was then set at about 212 degrees F. A little of Pepeís dough wanted to stick to the lid. The final weight of Pepeís dough after the hydration test was 5.49 grams, with a couple of speckles of dough scattered around the small scale.
In the meantime, while I was waiting for the hydration test to be finished, I removed 5 oz. or 142 grams of the Pepeís dough ball for the gluten test. The gluten after all the washing and dabbing with a paper towel weighed 35.14 grams. I then placed the gluten ball in the paper towel for about 10 minutes, until I did a few other things. I decided to weight the gluten ball and then it weighed 33.21 grams. I am not to sure really when to weigh the gluten ball, or if enough water was patted out the first time with the paper towel.
I then tried to form the gluten mass into a ball. Just from the short amount of time the gluten mass sat in the damp paper towel, it wanted to become very sticky. Luckily it could be formed into a ball to be placed on the steel pan. The gluten mass was baked on the steel baking pan in the oven for an hour at about 425 degrees F. The baked gluten ball weighed 15.18 grams after the baking. After the baked gluten cooled I cut the bake gluten with a small scissors. It amazes me how long a gluten ball takes to bake, when a regular dough never takes that long. The gluten ball had looked baked well to me, but when it was cut there was a small part that was a little moist. I wonder why a gluten ball takes so long to bake.