Anyone got some tips for a working formula to get a good dough suitable for hand pulled noodle.
I realize there is a lot of effort in learning the hand pulling technique...but my dough is not getting close to stretchy enough.
Some formulas I experimented with (100%=flour by weight)
#1
100% bread flour
65% water
1% salt
#2
85% cake flour (note: Austrlian cake flour is only available unbleached)
15% all purpose flour
60% warm water
3% vegetable oil
1% salt
0.5% baking soda
Some recipes seem to suggest "high gluten flour" while others require "low gluten flour" Some Americans seem to report success with cake flour + all purpose flour, but the Australian cake flour seems to be quite different.
I've tried hand kneading, and using KitchenAid commercial mixer with dough hook. My dough will succeed at "Window Pane" test but I have read "you have to go past the bread stage..." for kneading noodles. In any case trying to pull just pulls apart...Kneading for longer it seems to be too much....
