My Concha dough is spreading and not rising.
Hey all. I haven't posted anything on this site before, so I'll introduce myself. My name is Joshua, and I just started baking at the end of last year, so I'm still very new to it. I'm 15 years old, so I have plenty of time to learn.
I have been into making Conchas lately. I've tried 4 different recipes, and I found two that I really like. So one of the two keeper recipes rose really well and was like it was supposed to be and had no issues. My issue is that I made it again and this time it didn't rise really at all, but spread. I don't know what went wrong. It was good and even tasted the same, but it didn't rise like it should have.
So this is what I did differently, so you can help me troubleshoot it. I'm asking y'all because I know y'all know so much about bread baking.
- I used parchment paper the first time, whereas I used foil and Pam this time.
- When I got done kneading my dough with my stand mixer, it was stickier than last time. It stuck quite a bit to the bottom of the mixer, but I thought maybe stickier dough would make a better bread.
- When I divided the dough into rounds, instead of just kind of setting the dough on the pan, I flattened each piece a little bit and folded it into itself to make it smooth and round on top, then I placed it seam side done on the pan.
So that is all I've done differently. I don't really understand all the percentage and math stuff (though I should learn), I just try to go by feel, but I guess I don't really know how this dough should feel. Here's the recipe I used.