The Fresh Loaf

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Dough ball going slack durring kneeding

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mbutcher's picture
mbutcher

Dough ball going slack durring kneeding

So here I am minding my own business enjoying making 30 loaves of bread and all of a sudden my dough goes slack after 5 min of kneeding. Dough holds a ball untill then but goes slack and holds to the bottom of the bowl. Recipe calls for 10 grain soaker to be added after forming the dough gluten. Any suggestions?

amolitor's picture
amolitor

www.thefreshloaf.com/node/10704/dough-too-slack-shape


There's a lot of good stuff in there. Could be enzymes, could be too much acid. Could be other stuff, I expect. Am I to understand that the dough goes slack BEFORE you add the soaker? What sort of dough is this, at the point that it goes slack?

mbutcher's picture
mbutcher


Dough Sponge 1 Loaf
Bread Flour 100
Instant Yeast 0.8
Honey   10.5
Water   177
     
     
Flour Mixture  
Bread Flour 200
Instant Yeast 2.4
     
     
Grains    
Ten-Grain Cereal Mix 40
Sunflower Seeds 55
Hot Water 100
Salt   8.3
Daisy_A's picture
Daisy_A

Hi mbutcher,


Sorry to hear your dough is doing a pancake, particularly as there are 30 loaves at stake.


There is quite a lot of discussion of dough losing elasticity on this thread. Might give some leads? http://www.thefreshloaf.com/node/18144/sourdough-loosing-elasticity-please-help%5C


Kind regards, Daisy_A


 

Daisy_A's picture
Daisy_A

Hi mbutcher,


Thanks for posting the formula. If it's instant yeast then it's unlikely to suffer from the same problems of those of us with temporarily unstable starters.


Could be the flour. Apparently 'green flour'- flour that is very new can do this to a dough. This is described on this link about a visit to Gérard Rubaud, plus some information on how he revived the dough.  http://www.farine-mc.com/2010/01/building-levain-la-gerard-steps-2-3-and.html


Kind regards, Daisy_A

mbutcher's picture
mbutcher

Sponge and grain soaker are held in refrigerator over night to develop flavors. This is a straight instant yeast dough. Sponge is mixed to combine, autolysis for 20 min., then kneed to develop gluten. After 15 min of mixing an 11.5% protein flour dough, it gets very slack and does not maintain a clean bowl. At 59% hydration I would not expect the Sponge to go slack while kneading.


I am changing dough to a 14.3% protein flour to see if that will fix the problem. Could try adding vital wheat gluten, but will try a higher protein flour first. Considering my source, I would not expect to be provided a green flour but will check. 50# bags at a time. 


 

Mini Oven's picture
Mini Oven

going on at the same time.  Seems to be a common problem at the moment.