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Message: [QUOTE="Norcalbaker59, post: 35043, member: 2340"] Yes, the recipe is more in line with baking standards. Given the amount of baking powder, you could probably drop the baking soda to 1 teaspoon. Gluten development is always a combination of hydration and mixing/kneading. Always. Hydration triggers gluten development. It is the necessary first step for gluten development. But it must be the right amount of hydration. Too little water results in too few cross linked bonds between gliadin, gliadin, and water. So the weak gluten structure will not hold together. But too much water and the protein bonds become,saturated. Again it won’t hold together because it’s too diluted. When the right amount of liquid is added, the product still won’t have the necessary cross-linked protein to water bonds to hold together. So we mix and/or knead to develop the right amount of gluten formation, In breads, strudel dough, and laminated dough, considerablely more mixing and kneading is required in addition to the hydration. In quick breads, cake batter, pie dough and cookies, very little mixing is needed after the flour is hydrated. But gluten formation will not happen without water first. Homemade pizza dough mixing methods are based on commercial production. It used to be common to mix all wet ingredients including oil, and yeast first, then add flour. But even a short delay before adding flour resulted in yeast fermentation. So when the flour was added, it would begin to ferment within minutes. To prevent over fermentation, resting temperature had to be lowered. So over time some bakers revised the mixing order based on yeast fermentation. I do not think your dough has a low hydration problem; I think it’s too much hydration. The mixing method is for quick breads is the muffin method. It’s a suspension, rather than an emulsion. A suspension is a batter in which particles are dispersed throughout the fluid. The mixing order is designed to create a batter capable of holding heavy ingredients like banana purée and nuts. By changing the mixing order you may find the batter won’t hold the heavy ingredients. [/QUOTE]

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