i've seen many videos regarding how to knead the pulled noodle dough. the one recipe i used for this is:
For hand pulled noodles you need:
- Bread flour (wet gluten 29-30%, protein 11%-12%)
- 45% added water 1%
- sodium carbonate (soda ash)
- 0.2% sodium chloride (salt)
sourced from here.
I believe i've done the kneading right because the dough is smooth and elastic. I can pull & twist it a few times. Then i made mistake and the dough breaks. Then it fails. after a few attempts to re-knead the dough using fold and knead techniques, it seems the gluten structure is messy. I can see the dough is rough. Seems like it's too alkaline or something. Anyway, the question is can i fix the dough? because no matter how long i kneaded it, it seems not to realign (the dough is coarse and lack the plasticity and flexibility, and tears easily if you tried to pull it, revealing the gluten mess) . any suggestion or recommendation from your experience? thanks