The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Weeping dough!

anatevka's picture

Weeping dough!

I'm hoping someone can shed light on an issue I'm having with my no-knead dough.  I've made lovely boules multiple times now, but have two doughs that have perhaps risen a bit too long and seem to have "weeped" a considerable amount of water.  They are sitting in a puddle.  

Why is this happening and will the doughs still turn in to anything resembling a normal loaf at this point?  Can I simply take them out of the vessels they are now in, pat off excess moisture and maybe add a bit of flour before the last two hour rise?  thank you for any insight! 

Mini Oven's picture
Mini Oven

patting off the moisture sounds good but I wouldn't add any more flour than what you use to shape. 

anatevka's picture

thank you!  They turned out a bit more dense than usual, but otherwise they were just fine.  I still wish I knew why the moisture collected...

EvaB's picture

wasn't opened for a longer time, or maybe opened more often, stuff added to it,and warmed up? I keep my fridge colder than most, so I loose more moisture in things, have to watch to keep things used up in a timely manner.

meetmike's picture

Well, that is curious! I was making really wet dough ala no knead Artisan Breads in 5 Minutes a Day last spring and summer, and storing in the fridge, but never had weeping or separation. Does remind me, however, of how sourdough starter separates into paste and liquid after a week or so left in the fridge. So I'm thinking that maybe your dough has more liquid than can be held in suspension for very long, I guess this would be overhydrated, and might work to use a tad less water in the initial mix. Alternatively, in New England our houses are extremely humidity deprived in winter. I'm wondering if your ambient humidity is so low that the air in the kitchen is simply drawing moisture out of your bread? But I bet this was a one-time occurence and thus will remain a Mystery. Mike in Maine