The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lesson Three procedure

mean_jeannie's picture
mean_jeannie

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
mean_jeannie

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.