The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

surface tension

christoph's picture

Tartine Bread: gluten development

December 24, 2011 - 11:17am -- christoph

Good day, all. 

Like many others before me, I am making my first attempts at Tartine's country loaf. My current hurdle: proper gluten development and out of it building adequate surface tension.  I feel that I am following the directions correctly, but when the time comes for the initial shaping before the bench rest, the dough is very sticky (not tacky) and glossy with hydration. My sense is that the gluten has not developed properly. 

As things stand, I have a healthy and predictible starter that's over 30 days old. Here are the other particulars of my process: 

blacktom's picture

Surface tension

January 19, 2011 - 6:06am -- blacktom

I have seen 'surface tension' mentioned a great deal, on this and other forums and websites, in relation to the shaping of dough to produce a taut 'skin'. Achieving good surface tension is said to help a loaf keep its shape (especially important when using very soft doughs) and improve oven spring.

LLM777's picture

surface tension w/out overhandling?

March 9, 2009 - 7:13am -- LLM777

I'm trying to bake ezekiel bread which is a mixture of whole grains and some bean flour.  I am trying to get some holes and a little lighter texture like I did when I made another whole grain bread.  The problem is I don't know what I did before to get the holes.  I have read much on surface tension and hydration.  I am wondering how you get good surface tension without overworking the dough and degassing it.


Thank you.

Subscribe to RSS - surface tension