Author Topic: Dough Clumps  (Read 325 times)

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Offline vincentoc13

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  • Location: Orange County, CA
Dough Clumps
« on: June 06, 2013, 10:09:06 PM »
Hi,

I originally posted this question on a hybrid Rienhart dough topic, but its an old topic.

My question is, I made the hybrid recipe, but the dough ended up with little flour clumps in the dough, I didn't sift the flour before making it, so maybe thats what happen.  I made it last night for a Saturday bake and I am suppose to reball it 5-8 hrs before bake.  has anyone delt with this problem and if so, is my dough in trouble or can I save it?

Thank you,

Vince