Seitan-dough too watery?
Yesterday I tried making chik’n shreds seitan for the first time with the WTF method. I used 1200 grams of wheat flour and 750 ml of water. I kneaded it for 18 minutes, let it rest in cold water for an hour and then washed it. I had to change washing water approximately 10 times. The water wasn’t totally clear the last time, but it took a while before it turned white. I let it drain for 20 minutes but the dough was still very wet when I was going to cut it so I could braid it and knot it. I simmered it for 2 hours in vegetable broth. The results were pretty watery as well, especially the insides.
Did I knead it too long & short? Did I wash it too much or too little?
Submitted May 18, 2021 at 08:13AM by anxxxietyyy