Re: Help !! Dough not coming together and staying in knots

What speed are you mixing at, and how long are you mixing?

1 then 3 and 4.

However, I think I found the issue. As I said above, I doubted that something was wrong with the flour and I was handed a packet of gluten instead of flour.

I approached this in 3 steps

1) The moment i mix the flour it started oxidizing to pale yellow color and didn’t stayed white. I compared it to caputo flour and the difference was way too much noticeable.

2) weighed the doughball (240 grams) and started washing it. A normal dough will loose a lot more than 70-80%  of its weight and will leave gluten which will not dissolve.
In my case 240 grams of mass stayed as is. In the end my total doughball weight after washing was 236 grams. This resulted in me coming to a conclusion that I was handed a whole 1kg bag of pure gluten. I am not sure how will this ever happen in a factory.

3)One more way to identify this was , 2 people pulled this 240gram bal…