The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What happens when the dough gets shiny?

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nicodvb's picture
nicodvb

What happens when the dough gets shiny?

Hi, can someone explain what processes happen in the dough when it becomes shiny during kneading? In my case I noticed that it gets stiffer, less elastic and it tends to lose butter during the rest (if it's a sweet bread, of course, that is often the case when I knead something).

clazar123's picture
clazar123

If this is a high butter dough, it may be that you need to keep the dough cooler so the butter doesn't "break out". It can melt a bit and the dough becomes oily. Hot Hands!

nicodvb's picture
nicodvb

but not only when there's butter present.

I remember that some famous baker recommended NOT to get to the shiny phase, but I forgot who said it and why :-)

ananda's picture
ananda

Hi Nico,

It's a classic sign that the dough is becoming over-mixed, and will break down quite quickly.

Basically as the dough structure weakens, water, previously absorbed into the dough during mixing, is then released from the dough and this is what is causing the shiny texture.

Best wishes

Andy

nicodvb's picture
nicodvb

Thanks Andy, very clear. After all what else can make the dough shine more than water? :-))