Home » Forums » General Discussion and Recipe Exchange » Artisan Baking
Submitted by LLM777 on November 10, 2009 - 7:03pm

gluten development

If my bread has more of a homemade muffin texture than bread texture, does that mean I'm not developing the gluten enough? I'm using freshly ground grains and overnight refrigeration. It also passes the window pane test. I never see many, if any, holes. I'm at 65% hydration; if I go any more it doesn't hold it's shape. Any help would be appreciated. Thank you.

‹ More successful try with the "wild rice and onion" bread Question about "wild rice and onion" bread ›
Filed under:
Submitted by asicign on November 11, 2009 - 9:11am.

If your dough is passing the

If your dough is passing the windowpane test, it must have good gluten development.  However, if you see no holes, it sounds like your yeast isn't working.  Is this a commercial yeast bread or sourdough?

Submitted by LLM777 on November 11, 2009 - 12:25pm.

using commercial yeast

I'm using commercial yeast. I have kept it in the freezer and frig but I am nearing the end so perhaps I'll open a new package and see. 

When I made my bread this time after grinding the grains finer, I could've used more water from the feel and look of the dough after refrigeration. 

Thanks, I'll try that.

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.