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1
In a large bowl, combine the flours and mix to blend them thoroughly.
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2
Add the water to the flour 1-2 cups at a time, mixing well with a wooden spoon after each addition.
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3
When all the water has been added, mix the dough with one hand while holding the bowl steady with the other.
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4
(Doing this in the sink will make it easier to add more water as needed to prevent the dough from sticking to your mixing hand.)
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5
Knead the dough 50-60 times.
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6
If the dough is too stiff, add up to 1/2 cup more water while kneading.
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7
Cover the bowl with a damp cloth and let the dough rest 20-30 minutes, allowing the gluten to develop further.
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8
(Do not rush this stage.
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9
If the gluten does not develop well, much of it will be washed away during the rinsing stage.)
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10
With wet hands, knead the dough 10-20 times.
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11
The dough, while still fairly soft, should be much more dense and elastic than it had been.
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12
Place the bowl of dough in the sink.
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13
Add lukewarm water in a gentle stream.
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14
As the bowl fills with water, carefully lift one section of the dough at a time and squeeze it slowly but firmly with both hands.
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15
This manipulation will cause the starch and bran to separate from the gluten.
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16
Repeat this squeezing motion about 15 times under the stream of water.
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17
Turn off the water and continue to knead the dough.
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18
The water will become very thick and cloudy as the starch is released from the dough.
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19
Pour off this starch-bran mixture into a container and add fresh cold water to the bowl.
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20
Continue this process, alternating between warm-and cold-water rinses, kneading to extract the cream-colored starch.
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21
Reserve the starch water from the first few rinses and use it as an ingredient in bread recipes or as a thickener for sauces and stews.
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22
After two complete cycles of kneading the dough and pouring off the starchy water, the dough can be handled more vigorously.
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23
Continue kneading and rinsing.
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24
You will recognize the emerging gluten by its stringy, elastic quality.
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25
Increase the strength of the water stream and the vigor of your squeezing until you are stretching and pulling the gluten in all possible directions.
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26
Alternate the water temperature; warm water makes the gluten soft, while cold water makes it firm.
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27
The gluten will develop into a cohesive mass more quickly as more clear water is worked through the dough, so either knead the dough in a colander under clear, running water or change the water in the bowl often.
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28
After about six rinses, the dough will become rubbery gluten.
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29
Remaining specks of bran or starch can be rinsed away under the tap by pulling the gluten apart and exposing the inside.
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30
Check your progress by squeezing the gluten away from the running water.
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31
Any water coming from the gluten should be clear.
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32
When it is well washed, the gluten will be shiny and have a firm, elastic consistency.
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33
It there is too much bran or starch remaining in the gluten, when cooked, its texture will not be smooth.
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34
At this point, the gluten can be cooked, refrigerated, or frozen.
