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 a mistake and the dough broke and then it failed. 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 lacks the plasticity and flexibility, and tears easily if you tried to pull it, revealing the gluten mess).
Can anyone make any suggestion or recommendation from experience?