The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


storunner13's picture

Overmixed Baguette Dough?

June 22, 2011 - 12:43pm -- storunner13

So...first post.

I've baked a number of breads before, but decided to do a little research and try making baguettes (just to be tough on myself).  Anyways, I was following the Bouabsa recipe (or at least I think I was following it).  But I'm pretty sure I overmixed it.  Being a newbie, I was expecting the stickyness to eventually go away leaving me with a smooth and elastic dough.  However, as I now understand, the stickyness should never go away.

sustainthebaker's picture

Freezing Dough

March 24, 2011 - 10:07am -- sustainthebaker

I need to know all about freezing doughs. I have only frozen pizza doughs and do not have experience freezing other loaves. In particular, I have a standard white bread dough recipe that I use for dinner rolls or sandwich loaves. My questions are:  what are the best ways to freeze dough? What point of the proofing stage is best to freeze dough? How long can it be frozen and still rise? Any precautions needed?




jrudnik's picture

Cold Rise and Gas Produced

March 10, 2011 - 11:26am -- jrudnik

Lately I have been baking from Tartine Bread and it has been mostly hits with a few misses. Chad Roberston seems to contradict himself a few times and leave some things unclear. These are my questions/concerns:

1) Sometimes my loaves bake up seemingly baked through, but gummy, wet, and unpleasantly/excessively chewy on the inside. My loaves often experience a cold retardation for about 18 hours. Could this be because of increased enzyme activity over this period of time?

BKSinAZ's picture

My very first loaves of french bread & some lessons learned.

February 20, 2011 - 8:29am -- BKSinAZ

I finally decided to break free of my bread machine and hand make my bread for the first time. I really never liked the look of the loaves that came out a bread machine and felt more of a reward for doing it all by hand. I did use the same machine recipe (3 cups of Flour, salt, sugar, yeast, shortning, water)

cranbo's picture

So I've been poring over some older TFL posts on autolyse, as well as other web sites. 

The traditional definition of autolyse means that only flour and water are combined to enhance flour hydration and gluten formation, with a host of other benefits. 

One post I found said that yeast should not be included in an autolyse because it can potentially form too acidic of an environment, which may not be conducive to flavor (or possibly to gluten development). I can imagine that the addition of lots of leaven (yeast, preferement, etc) could cause problems with autolyse, but I have never experienced this myself.  

My question is:

In your own experience, have you tried autolyse with yeast, as well as without? If so, what difference did it make in the final product for the same recipe? Note I'm not looking for theoretical answers here, i want to know if you were able to perceive a significant difference in the resulting bread. 

For me, I guess my next step will be to run some experiments, and compare the results of autolysed doughs which contain levain vs. those which don't. Considering doughs are autolysed 20 min to 1 hour, those are the intervals that I will be working with. 



cranbo's picture

I make a 60% rye bread, and I use a buttermilk & rye soaker. Hydration is around 65%; remainder of flour is generic bread flour. I knead in a Kitchenaid for about 7-10 minutes total. I also stretch and fold 2-4 times, depending on how lazy I am. 

The unbaked dough of the last 2 I've made starts to "rip" after I start to fold it. I doubt I could windowpane it. Is that typical? I know rye is low-gluten, but could I be overkneading it? Seems unlikely, but I'm looking forward to feedback.


Jaydot's picture

Floating dough check

December 4, 2010 - 3:17am -- Jaydot

(Yes, well, it's difficult to make an attractive photo of a lump of raw dough in a floury bowl of water :) ).

Does anyone actually use the method of seeing if your dough floats to check if it's ready for baking?

I first read about this in Whitley's book, where he quotes an ancient Russian book that says you simply put the whole doughball in water and once it comes to the surface you can pop in the oven.

bcsverige's picture

Resting the dough between mixing times

December 1, 2010 - 12:46am -- bcsverige

I work in a pizza place and we mix a batch of dough for 14.5 minutes. We mix the dough for 7 minutes and then let it rest for 5 minutes; then we mix it for 7.5 minutes.  Is there any reason why we cannot just mix the dough for the entire time? I have asked why we do it this way and have yet to get an answer.

thank you for your input!

cor's picture

need help rolling croissant dough

November 15, 2010 - 9:27pm -- cor

Hi everyone,


This is my first post to the site.  I am having a HUGE problem with rolling out my croissant dough.  I'll give you some background info on it:


1) Last night I made the dough (similar to the CIA's recipe), let it proof until it doubled on the counter, and put it in the fridge for about 18 hours.  Last night I also prepared the butter slab to be locked in.


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