Hi,
I've tried making taralli a couple of times (using spelt flour because I can't eat much wheat flour). I've used this recipe: https://blueberrygingerplanet.weebly.com/spelt-taralli-with-spices.html
I knead for about 15 mins. Have also tried kneading shorter, then resting for a bit and and then continuing to knead.
Each time I keep running into the issue that when I try to shape my taralli, the dough is so elastic that it bounces back when I try to roll it. Meaning that the taralli end up being very fat and the hole not so big.
Does anyone know why this happens and how I get them to keep their shape?
Thanks!
by marmitebutmightnot
1 Comment
Do you let the dough rest after rolling? Try to roll out – let it snap back – cover with damp towel and rest 15 mins then try rolling it again. I find this helps with very elastic doughs- I sometimes roll and rest 2 times. Shape and let rest- then stretch the hole a bit more.