Enriched Dough Getting Slacker as it Ferments
I have been baking a lot of REALLY enriched breads this holiday season and they are behaving differently than my usual enriched doughs and I am wondering if anyone can shed some light on what I am experiencing.
I have been making Panettone, Stollen, Julekage and Challah. I am using a sourdough starter and I have been retarding the doughs overnight after mixing in the evening.
Ordinarily when I do this with enriched doughs they get stiffer the longer they ferment due to the acids in leaven. Not these loaves. They stay slack and, despite numerous S&Fs, they remain slack.
They are still very tasty breads so my question is more out of curiosity as to why I am experiencig the opposite with these loaves and the only thing I can come up with is that they all contain a large %age of dried fruits that have been soaked prior to adding to the final dough. The water used to soak the fruits is counted as part of the total hydration so no extra liquid is ending up in the dough.
Doughs are all made with freshly ground organic hard white spring wheat and Kamut....50/50 combo....I am thinking the Kamut may play in to this too but am not sure.