Last evening I removed the KASL and Power Flour wet gluten masses from the refrigerator, and decided to see if they would be reballed, what would happen. When trying to reball a few times, the gluten in the gluten masses must have gotten tangled up again, or something else happened, because the gluten masses wanted to tear. I sure didnít know at that time is gluten masses degrade over a period of a couple days or not, or if they release water or not. I then put the gluten masses back into the refrigerator to just sit overnight. After the KABF gluten mass was washed, in the last test, it was at first a rubbery and extensible mass. After letting it in the refrigerator for a little while it became more manageable and was starting to windowpane nicely.
This morning I removed all 3 gluten masses from the refrigerator. I donít know if gluten masses need to come up to room temperature before trying a bake test on them, but I thought I would let the gluten masses sit out for 1 Ĺ hours before I tried to shape them into a ball. When I went to shape the KABF gluten mass it wasnít too bad to shape into a ball, but the KASL and Power Flour masses couldnít be shaped into round balls. I just did the best I could at shaping them into a ball. The KABF gluten mass also seemed to develop more water in the plastic bag overnight.
When I put all three gluten masses into the oven the KABF gluten mass starting rising first. The KASL and Power Flour gluten masses didnít start to rise for awhile. I donít know if that mean the KASL and Power Flour gluten masses were degrading or not, but it sure seemed like that to me, just from watching how they wanted to rise in the oven.
The first pictures show the gluten masses on the steel pan with the KABF being the one on the top left, the Power Flour in the middle, and the KASL on the bottom right.
After the baked gluten masses had cooled a little I cut them open with a scissors. The KABF gluten mass had baked like the MM gluten masses, but the KASL and Power Flour gluten masses looked like bread. I had baked at the same temperature and for the same amount of time as the MM gluten masses. I tasted the baked 3 gluten masses and the KABF baked gluten mass had the same nutty taste as the MM baked gluten masses. The baked KASL and Power Flour gluten masses tasted like bread with no salt added. The color of the inside (or the crumb, if it could be called a crumb) of the baked gluten masses sure changed color inside. I guess that was from the baking of the gluten masses.
I believe the bake test of the three gluten masses was a fail, because none of gluten masses did rise like they should have. I have no real conclusions from this bake tests of the gluten masses, except, if a gluten mass is ever tried to be incorporated in a pizza dough it should be done in about one day or less after doing the gluten mass test. At least this is what I found out from the experiments. If anyone else ever does the experiments, I would be interested in seeing their results. I know these experiments werenít really technical, but they were the best I could do without sophisticated equipment.
If anyone think I went about these experiments wrong, let me know.