Forum Thermomix

Welcoming Center, Management and General Chat => Chit Chat => Topic started by: jeanne on March 11, 2011, 08:42:38 am

Title: What type of flour?
Post by: jeanne on March 11, 2011, 08:42:38 am

Last week I made the plain white rolls, and I used white bread flour. When I finished kneading the mixture was not smooth, but crumbly. I added a little more water and it looked ok, but the end result was not good. Should I rather have used cake flour?

Title: Re: What type of flour?
Post by: Nik2WIN on March 11, 2011, 09:03:25 am

No, you used the right flour.  I suspect something else was the issue - any chance you could post the recipe you used so we can have a look?  When you say not good - in what way?

Nik

Title: Re: What type of flour?
Post by: achookwoman on March 11, 2011, 11:02:57 am

Jeanne,  sounds like not enough water.   You need to be very accurate with the measurements of water, flour and yeast. Better to have slightly more water than less.   You can more easily add more flour than water. Have another go.  It only cost $1 for 500g of bread flour.  Let us know how you go.