The Fresh Loaf

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Dough Ripping Problem when Stretching

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Dough Ripping Problem when Stretching

May 26, 2009 - 6:46am -- Phantasie

I made a mix of 2 1/2 cups all purpose flour, 1/2 cup whole wheat and 1/2 cup rye flour dough last night. I wouldnt know the exact hydration since the used a cup of sourdough starter rather than yeast. However the dough was sticky, and felt normal when kneading.

I let it rise overnight - it doubled, perhaps a bit more, nicely.

This morning I wanted to try folding it, like I've seen in in several of the videos in the Lesson section. However, when I did this, the dough didnt spread out nicely, but instead ripped apart in places.

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