My Dough Has TUMORS!!!!!!
So, doing a lot of Tartine Country variations.
- All 70-75% hydro.
- All 90% white, 10% whole wheat.
Tried hand mixing; thought it was the issue. Moved to the machine, no change.
- I scrape the bottom of the bowl half way through the first mix
- Always autolyse for 30-40 minutes.
- I scrape the bottom of the bowl half way through the post autolyse mix.
Despite these measures, it seems that I have some unmixed flour in the dough. Little lumps are produced that never seem to go away. Very annoying. Not sure it really causes horrible issues, but it has to caused some texture issues.