The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with dough tearing?

CharSiu's picture
CharSiu

Help with dough tearing?

It's my first time making this particular recipe, and the dough tears like so during its final proof. 

Any suggestions as to why this is? Or how I can fix this? Thanks. 

ElPanadero's picture
ElPanadero

What's the recipe?

How are you shaping?

mwilson's picture
mwilson

The picture shows a dough that has plenty of strength but not enough extensibility. Without more information, it's not possible to diagnose any further. Please detail, formula and method.

CharSiu's picture
CharSiu

Recipe:

300g bread flour

135g water

70g milk 

1/2 tsp salt

1 tsp yeast

15g butter

 

As for how I shaped it, I rolled a dough portion out into a sort of rectangle shape, then folded 1/3 of the side in, and folded in the other side, then rolled it up. Like this: http://eightypercenthomemade.wordpress.com/2012/08/06/shaping-homemade-japanese-style-bread-loaf/ but I rolled it up. 

Thanks!

mwilson's picture
mwilson

Milk doesn't hydrate like water does. Actual hydration is low, hence the strength and lack of extensibility. Without altering the formula your options would be to either knead more, or incorporate an autolyse of at least an hour.

dabrownman's picture
dabrownman

says and an extra 12 g of water to add in with the salt after the autolyse wouldn't hurt any either....  then the yeast goes in.