The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding more water

giyad's picture

Is it ok to add more water, or flour to dough after it has already risen?

May 29, 2012 - 4:52pm -- giyad


I'm new to baking and after making some dough, I have a question.

When I was kneeding my dough, I felt I got it to a point where it was elastic enough, but after rising and punching it down it looked like it didn't contain enough water as it started to break.  So my question is, would it be ok to add more flour, or water in my case, after the dough has already risen and then kneed and let rise again?  What would be the consequences of doing this?



KenK's picture

Increasing hydration, too late

November 24, 2009 - 5:37am -- KenK

Is there any good (better) technique for getting a little more water in a dough after it has already come together?

I made rolls last night that had potato flakes and a lot of butter in them which I'm not used to using.  I kept thinking "maybe this is how it's supposed to be".  The dough came together but it was just about impossible to knead it was so dry.  I tried to get it a little wetter but it just wasn't working. 

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