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HellaSwag / 392 / HellaSwag validation 392

Problem

Answer published by the source. Consult the official source to check your work against its answer.

activity label

Food and Entertaining

ctx

[header] How to develop gluten in bread [title] Blend all the dry ingredients together well for your dough. [step] Blending the ingredients well before adding water will ensure that the ingredients do not become entrapped in isolated clumps once the water has been added. [title] Add the water to the dough while mixing slowly.

endings

  1. [step] After mixing vigorously for 30 seconds you should be able to spot the addition of water very easily. [title] Roll the dough out with a rolling pin until it forms soft shell.
  2. [step] Incorporating water dissolves the ingredients and begins hydrating the gluten on the surface of the flour. [substeps] Adding the water slowly allows more time for hydrating the gluten and more time for the gluten particles to interact with one another.
  3. [step] Use caution: the bread will be very sticky, so do not add any more water because water will make the dough slippery and unpleasant to touch. [title] Place a flat baking sheet on a table to help to avoid overflowing.
  4. [step] You want the water to be thick enough that the dough can break and roll out with ease without sticking. [title] Scoop the dough into a bowl and add 1 1/2/2 tablespoons of crushed garlic or chicken bouillon and 1/4 teaspoon of salt.

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Source and history

upstream_id / Original problem ID
392
task_id
71ed4e88-8b3c-5d87-8071-78b2117a5080
task_key
default--validation--392
task_revision_id
1
config / split
default / validation

Official source

initial import