Bread dough too stiff

Bread dough too stiff. I mix 60 KA bread flour 127 gluten with 40 KA whole wheat 14 gluten and 84 water.

If I stopped after an hour Id never get a windowpane.

Bread dough too stiff. If I find a dough is too dry I flatten the dought out as thinly as possible and spritz it with warm water. Roll it up and do it again. Then kneadrest a bit.

If you repeat this a couple of times paying attention to how the dough feels you can probably rescue the batch. Oil Your Dough Adding some oil to your dough when youre kneading it or when you put it in a bowl can make it much less sticky. If you struggle to knead your dough on your surface without it sticking simply put a thin layer of oil down and start kneading on that.

It will help your dough from clinging to the surface during the first few minutes of your knead and itll incorporate into your dough. Dough too stiff because too much flour during mixing or kneading. Dough should be tacky after mixing smooth after kneading.

Sour flavor strong yeast odor. Stop the rising when the dough has almost doubled in size use finger-top test. Rising temperature too high so bread rose too quickly.

Keep rising temperature at 75 - 85 degrees F. I mix 60 KA bread flour 127 gluten with 40 KA whole wheat 14 gluten and 84 water. At 80 the dough is just too stiff to do anything with without tearing it.

I let it autolyze for 3 hours. If I stopped after an hour Id never get a windowpane. Stiff dough is heavier and drier than light and moist dough but it is useful.

For instance a hearty fry bread to have with soup is made with dense stiff dough so it can stand up to being fried with animal fat at high temperatures. Knowing how to make a stiff dough recipe requires a little patience to make sure the texture of the bread isnt too heavy or lacking in flavour. – Stiff dough is firm to the touch and kneads easily on a lightly floured surface.

Check your bread for doneness by tapping the top of the loaf with your fingerWhen you get a hollow sound the bread. At the same time if you are making a drier dough that you know should not be sticky then its a sign that your dough either hasnt incorporated the water the gluten hasnt fully developed or maybe you need a bit more flour in it. If youve been kneading 10 minutes and its still sticky then a dusting or two might be required.

If youve been very precise with your measurements you weigh everything in grams including the water then. Too much flour and not enough water can cause crumbly bread people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough the things you need to do to get a good structure.

Bread dough too stiff. I mix 60 KA bread flour 127 gluten with 40 KA whole wheat 14 gluten and 84 water. At 80 the dough is just too stiff to do anything with without tearing it.

I let it autolyze for 3 hours. If I stopped after an hour Id never get a windowpane The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and wont.

Now my dough rose verrrry slowwwly and its kinda dense. My mom used to make bread when I was a kid and this dough doesnt look right – kinda dry. So I googled etc.

And from what I can tell I probably added too much flour and the dough is doing a super slow rise because its too dense. If your bread dough is stickier than usual all you need to do is dust a bit of extra flour on it wet your hands use a scraper and keep kneading until its at workable consistency. These tricks have saved too many brain cells of mine from dying over panicking.

Im Angie I have been baking for over 10 years. In this article I will show you how you can handle bread dough that is too. Tight gluten is the most common cause of dough thats difficult to stretch.

When gluten is tight its very elastic so it springs back easily. Get your dough to room temperature before you work with it and let it relax for 15 minutes if it feels too tight. Relaxed gluten is easier to stretch.

Any good pizza dough needs to be easy to stretch. If its too stiff and hard youre going to struggle to get it to a good size and thickness and it. It will be hard to press the dough down and flatten it on the counter.

It will also be hard to knead by hand and resist being re shaped. The dough will likely rip easily rather than stretch when pulled. These are all indicators that the dough has developed too much gluten causing the dough to be overly firm.

When the gluten has been over developed due to too much kneading it will be tight and have almost no give. Bread Troubleshooting Guide - Progressive Bread Troubleshooting Guide Dough Too Stiff Prevents proper expansion resulting in loaf breaking at the seam the weakest point F. Embed Size px.

Mar 8 2021 Bread Tip 154. When you think your dough is TOO DRY. The MISTAKE I cut from last weeks video.

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What is a stiff dough sourdough bread. A stiff dough bread is when you bake with lesser hydration. Usually sourdough breads especially the artisan boules that are all over Instagram are high hydration doughs ie.

Water weighs around 80 or more of the flour. But this one is a stiff dough bread with a hydration of only 60. It is a good place to start before going on to handle higher hydration doughs.

Now there are terms tossed around like soft dough moderately soft dough stiff dough which all have to do with the feel of the dough and the resulting consistency of the bread. Clearly a soft dough is going to take much less flour than a stiff dough. In any case our guess is that you need to let the dough rest for a little while after handling it.

When you handle dough including when you knead or punch it down the gluten contracts and seizes up. It gets stiff and needs to relax.