The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gluten development

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LLM777's picture
LLM777

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.

asicign's picture
asicign

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?

LLM777's picture
LLM777

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.