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Started By
Message
Why is my bread dough a flabby mess?
Posted on 9/7/21 at 2:47 pm
Posted on 9/7/21 at 2:47 pm
Last year when covid lockdowns were in full swing, I picked up Flour Water Salt Yeast and a dutch oven and was on my way. I've been trying the overnight white bread recipe (measurements below) and the consistency of it is VERY hit and miss. Some days it'll come out fine and some days (like today) it won't hold its shape at all and instead turns into a messy, sticky blob.
My amateur guess is that it's humidity and/or too much water in the mix making it overhydrated. I'm going to try another loaf tomorrow with about 40g less water and see if that helps.
The other thought is that Ken's beginner recipes don't really have much kneading at all. It's 2 sets of stretch-and-folds and a little shaping and that's all. Could more aggressive kneading help the dough tighten up?
Thanks for any help
Ingredients:
1000g white flour
780g water @ 90-95F
22g sea salt
0.8g (1/4tsp) yeast
My amateur guess is that it's humidity and/or too much water in the mix making it overhydrated. I'm going to try another loaf tomorrow with about 40g less water and see if that helps.
The other thought is that Ken's beginner recipes don't really have much kneading at all. It's 2 sets of stretch-and-folds and a little shaping and that's all. Could more aggressive kneading help the dough tighten up?
Thanks for any help
Ingredients:
1000g white flour
780g water @ 90-95F
22g sea salt
0.8g (1/4tsp) yeast
5
Posted on 9/7/21 at 4:07 pm to Ingeniero
Are you weighing your ingredients?
Are you following all of his steps? Pincher movement to incorporate, propoer folding in all directions? How is your shaping techinque? Do you incorporate use a bench rest?
ETA: I've followed many FWSY recipes and they have been mostly flawless.
Are you following all of his steps? Pincher movement to incorporate, propoer folding in all directions? How is your shaping techinque? Do you incorporate use a bench rest?
ETA: I've followed many FWSY recipes and they have been mostly flawless.
This post was edited on 9/7/21 at 4:08 pm
Posted on 9/7/21 at 4:33 pm to Ingeniero
Give it a couple more rounds of stretch and & folds.
Posted on 9/7/21 at 5:44 pm to Ingeniero
How old is your yeast?
Posted on 9/7/21 at 8:19 pm to KosmoCramer
Use less water and less rise time. I was having the same issues with recipes from fwsy.
Posted on 9/7/21 at 8:45 pm to Ingeniero
quote:
My amateur guess is that it's humidity and/or too much water in the mix making it overhydrated
78% hydration is not overhydrated IMO, depending on your process. I've never made overnight bread.
Where are you fermenting, always the same spot? What's your thermostat set on? Are you using fresh, active dry, instant, or rapid rise?
Do you autolyse your dough? Your salt level (2.2%) seems just a bit over, but not high enough to retard the yeast completely. Maybe you could try delaying the addition of the salt to make sure the yeast has time to activate? Also, add a pinch or two of sugar to feed the yeast prior to incorporating them with the other ingredients?
Posted on 9/7/21 at 9:19 pm to PlanoPrivateer
I made the Saturday loaf and a combination of new yeast, slightly less water, and a little more working seems to have fixed the issue.
Used 500g flour, 350g water, 10g salt, 2g yeast to make a single loaf. Instead of just stretch and folds I added slap and folds in as well. Other than those changes, followed Ken's instructions to a T.
To answer some other questions, I do autolyse for about 30 minutes before adding salt and yeast, then use the pincer method to incorporate. I let it rise in an environment that's around 75F, same for proofing.
I'm not sure exactly which variable was off, but it worked this time
Used 500g flour, 350g water, 10g salt, 2g yeast to make a single loaf. Instead of just stretch and folds I added slap and folds in as well. Other than those changes, followed Ken's instructions to a T.
To answer some other questions, I do autolyse for about 30 minutes before adding salt and yeast, then use the pincer method to incorporate. I let it rise in an environment that's around 75F, same for proofing.
I'm not sure exactly which variable was off, but it worked this time
Posted on 9/8/21 at 7:18 am to Ingeniero
Looks like your shaping isn't the best(the bread looks too flat).
You need to get the boule tighter before you put it in the cast iron pan to bake.
The only thing I change from Ken's technique is to add a pre-shaping bench rest. I find this gets me a much nicer shaped boule.
You need to get the boule tighter before you put it in the cast iron pan to bake.
The only thing I change from Ken's technique is to add a pre-shaping bench rest. I find this gets me a much nicer shaped boule.
Posted on 9/8/21 at 2:48 pm to KosmoCramer
My first step to correcting a bad dough is to use fresh flour and fresh yeast. 99% of the time it corrects the issue 100% of the time.
Posted on 9/8/21 at 7:26 pm to Ingeniero
Did you marry it 4 years ago by chance?
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