I tried making Udon noodles several times and even though I've gotten a rhythm to do them, I still can't figure out why they break so easy when I blanch them. I use
1tsp lye water 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour
I blanch them for about 7 minutes and roll it until 1/16 of a inch thick.
When eating them with chopsticks they don't even make it that far because they break. It might be the weight on them but they break.
How can I improve my udon noodles so that they don't break?