The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lesson Three procedure

mean_jeannie's picture

Lesson Three procedure

Hello again - it seems I just love getting myself into messes.  I gave the third lesson on this site a try and everything seemed to be going well until I tried to shape the loaf.  I was very careful this morning to not add too much flour while mixing the sponge with the other ingredients as I have a tendency to do that.  I thought I had a nice "tacky but not sticky" dough.  After this morning's rise the dough was impossible to shape.  If I add additional flour now, will I be able to go ahead and shape it right away or will the dough need an additional rise before shaping - to develop gluten and what not?

Thanks very much, I am constantly learning when I visit this site.

mean_jeannie's picture

So I wound up just folding it and sticking it in a bread pan.  The result is a chewy bread with irregular holes.  A much more open crumb than I usually produce.  The flavor is great.  I <3 this site.

Joanadele's picture

I make quite a few loaves of French Bread for my family and while it is very tasty,has a nice crisp outer shell and looks brautiful, I am not satisfied. When I buy bread it has many many holes in it, I have no holes in mine. Can you tell me why? I like the look of the holey bread.

dmsnyder's picture

Hi, Joanadele.

There are several factors that influence how holey your bread will be. If you are doing everything "right," the most important variable is the hydration of your dough. But let's not make assumptions.

Post the recipe you are using and your procedure. We're going to get your bread the way you want it.