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.

citychick's picture

Trouble getting dough to rise....

June 19, 2011 - 6:57pm -- citychick


I am trying to back Portuguese Sweet Bread. I don't believe I kneaded it as long as I should have and now my dough is taking forever to rise. It's been set aside to rise for about 4 hours now. 

Can I take the dough and start kneading it again after it's been sitting for hours? 

I usually never pass the windowpane test with other doughs - but get close enough. This time around it seems like I should have waited until the kneading process was complete. I just want to know if I can start kneading again. 



JerryLeeBee's picture

New Loaves Today - WIP!

May 26, 2011 - 9:59am -- JerryLeeBee

Hi all!

I've had the craving for baking some bread for days now, but unfortunately had a cold and wasn't feeling up to much of anything apart from sitting on the sofa with some Lemsip and a DVR full of bad telly.

Anyhoo, I'm in much better condition today, and currently have 1KG of dough proofing.  Meanwhile, I thought I'd share the pics of the work in progress.

Crush's picture

Need more flavor in pizza dough

April 3, 2011 - 10:17pm -- Crush

Hey guys,

I was hoping you can help with me getting more 'body' and flavor intot his dough recipe. It's pretty standard:

High Gluten Flour - ~6.5 cups
Water - ~2.66 cups
Salt - 1.1 tbsp
IDY - 1.19 tbsp
Oil - 3.69 tbsp

My main issue is that my dough isn't 'smelling'. I remember making indian naan years ago and it would smell up my fridge and had lots of odour and flavor when I made it. Not sure if it used yoghurt or not.

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.



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