2/1: Gluten Ball

The Above pictures represent the process of making a gluten ball. Begining with 300grams of dough with 6g of salt included, and 170ml of water the process of removing the starch from the dough begin. After 5mins of the process starch was seen easily being removed from the dough and the dough became more difficult to manage. After 10 to 15mins of the process the starch was removed from the dough leaving present a gluten ball. The ball was smaller in size, tighter and had a more rubber feel than the dough at the begining of hand washing the dough piece. The gluten ball was then baked for approx. 20mins for 210 degrees.