The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help gluey dough texture?

Ichrisi's picture
Ichrisi

Help gluey dough texture?

I can't understand it.  I used to make good bread In my Bosch and with mill. I can't find the common denominator for why my dough just does not work anymore. 

I still live in the same dry place 3000 ft above sea level. I use the mill on medium fine to fine and have used hard red and recently red fife. I have tried a short knead, long knead and hand knead. Does not matter which grain I use, how long I knead, the variety of different recipes I have tried, adding more flour or not. As soon as I add the flour to the liquids and knead for a few minutes it gets stringy and gluey.

It does not shape except very loosely and settles into a flat smooth shape while rising. It rises well but does not form a dome. The finished bread is coarse with a dense base. 

 

I only use whole grain. My white dough does not do this. 

 

Help!

 

Petek's picture
Petek

It sounds like something has gone wrong with your flour. To test this theory, buy some name-brand whole wheat flour at a store that sells lots of flour (to make sure that it's fresh). Use that flour in one of your tried-and-true recipes. The result should tell you whether your flour is the source of your problem, or something else. Good Luck!

Breadbabe's picture
Breadbabe

(forgive me for chiming in - a sometimes contributor, frequent reader here)

this intrigues me. the issue could be not enough flour, yeast or gluten. Or no salt. (shapes loosely, flattens out, coarse bread, dense). The fact that you've used different recipes and 2 different grains (fresh milled?) leads me to think its a combination of things.

You say its been happening recently after years of success, yes? can we have more info about your method? apparently something is different - sometimes typing it out reveals a step you missed or a change you unexpectedly made.

 

Ichrisi's picture
Ichrisi

Thanks to both your responses. I did try a sample bag of whole wheat. Ground it and it finally had the texture it was supposed to. Unfortunately I made bread again yesterday and, while its not gluey, it was too loose. It needed to be rolled tight like a sleeping bag and still flattened out while baking. My next mission is to get a digital scale and start weighing everything. I have been using a wild yeast starter and haven't been measuring when I feed. Just approx water and flour based on texture (thick pancake batter). Could an over hydrated starter cause the texture to be too loose and stringy? To answer other questions. I use a Bosch mixer (I wondered if I over kneaded this last batch - 14 min on low- busy with kids) and then rise for 10 hrs. Form and bake. Regardless now that the weird dense gluey strings are gone I am much happier!

Breadbabe's picture
Breadbabe

yay! its always nice to have a few things come together to start solving any issue. My story: I had been using the same recipe in my bakery for 3 years and for some reason about 3 months ago I was coming up short in weight. (I make a 16lb recipe about 20x per week). Managed ok, but I was unhappy that something was different. Then I re-read the recipe, carefully following ea step. I was off on the honey by 33%. Too confident in my own memory! And i would have sworn to anyone that NOTHING was different.

Let us know how your next changes work out (weighing, etc).

Maureen