The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough not binding

  • Pin It
Meliz61's picture
Meliz61

Dough not binding

I'm a newbie and just made a rosemary bread, I using a Biga.   Dough rose beautifully every time.  My issue is the dough seems to layer, like it has levels  or it's stacked?   Is this from not kneading enough ?  One loaf came out great, the other, where I couldn't get the dough to bind is odd looking, like a side braid-- tho tastes good.   Both are soft on the inside and I got a beautiful crust.   Any ideas?

linder's picture
linder

I'm having a difficult time picturing the problem.  If it happens again, please post a picture.  They only thing that comes to mind is if you somehow worked some extra flour in during shaping and got the layering that way?  Or perhaps too much oil on the loaf when it was placed in an oiled bowl?  Just guesses.

Linda

Farmpride's picture
Farmpride

i would love to see a photo, but in one way or another i will guess molding / makeup is the culprit. problems can be the most interesting part of the baking experience....brings out the "doctor who and Sherlock" in us. in a bakers school i went to about a million years ago, we spent many days making breads "the wrong way" so we could learn to be better guessers while scratching our heads..<big grin>. so make our day..post the photo.

 

albert /farmpridebakery.com

 

Meliz61's picture
Meliz61

I wish I had a photo but I baked the loaves and the really odd shape is mostly eaten.   I actually think it was not kneaded enough, it was almost as if I had two layers of dough and they wouldn't connect.   If I do it again  I will take a picture. I found this site after the fact.  My Bread Makers Apprentice arrived today, so perhaps more educating will help.  Thanks for the comments