Stretch-Out Product Experiment Went Better this Week with Reinhart Dough 6/07/2011

Well, the Stretch-Out pie experiment with the Reinhart dough went a lot better today, than my last attempt.  The dough was easy to open, but didn’t keep stretching as my last dough did.  I only fermented the Reinhart dough with the Stretch-Out product for 1 ½ hrs. today and didn’t add all the variables I did in my last experiment.  I also changed the flour to KASL this time.

Norma