![]() If you’re in a rush, give it at least 1 hour. ![]() Ideally, allow the dough to rest overnight for best results. In this process, the loose, soft gluten dough will come back together and thicken this will determine the texture in the final pot roast.Rinse with water for 20 seconds, then set it aside to drain and rest in the colander. Once both dough balls have been washed, add them both together to a colander and squish them together gently.It takes a little bit of experimenting and also the use of the right flour to get this right to your preference. We want to remove a decent amount of starch-but not all of it-to get the right texture for this recipe. The dough should become soft, stringy and spongy it will feel like it is almost falling apart and the water will be much clearer than during the first wash, but not quite clear. Drain again, refill and wash once more for 1 minute. Drain the water, refill with fresh water and wash for 2 minutes. Do the first wash for 5 minutes during this time the water will become white and slightly thicken.This will release the starches from the flour, which are soluble in the water. Completely submerge each dough ball in water in its bowl and allow it to soak for at least 30 minutes, then knead and squish each dough ball between your hands under the water to wash it.During this time the gluten will develop. Knead the two dough balls on a lightly floured surface until smooth.If you own a humongous mixing bowl, feel free to mix it all at once. This makes the seitan easier to handle throughout the process. Divide the flour and water, mixing half of each in two separate mixing bowls. ![]() 25 oz (709 g) mixed vegetables (I like to use carrots, potato, red onion, celery and mushrooms). ![]()
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