yeast bread dough too sticky
I am trying to make black sesame bread using this recipe:
Making the Dough:
Knead the 250g of flour, 160ml of water, 3g of yeast and 1g of salt together until it forms a soft pliable dough.
Divide the dough into portions of 50g or 100g and store them in the fridge to chill for at least 12 hours.
Preparing the Almonds:
Wash almonds thoroughly.
Dry the almonds and put them in an oven preheated to 175 degrees Celsius for around 10-15 minutes. Remove from oven when they start to emit fragrance.
Let the almonds cool.
Coarsely chop them. Ensure they are chunky, not too fine.
Set aside.
Making the Bread:
Preheat oven to 175 degrees Celsius.
Take 100g of the dough made earlier.
Knead the 35g of Sesame Black Powder, 330g of Bread Flour, 6g of Instant Dry Yeast, 50g of Sugar, 4g of Salt, 210ml of Water, 65ml of Milk, and 12g of Milk Powder together. Add the dough from earlier in parts until the mixture is soft and smooth.
Add the butter to the dough and knead until smooth and stretchy.
Put the dough in a big bowl and leave to prove for 30 minutes.
Divide the dough into 6 portions.
Press the air out of the portions of dough. Roll each into a rectangle shape and let it rest for 20 min.
Roll each rectangle into a rectangular sheet.
Roll the sheets into swiss rolls. Put it in the loaf tin.
Repeat the process for every rectangle.
Cover the tin with cling wrap and let the dough further prove in the tin for 45 minutes.
Put it in the oven (without the cling wrap on) for 30-35 minutes.
When it’s done, take it out and leave on wire rack to cool for around 30-40 minutes.
Sprinkle roasted almonds from earlier on the top.
However, when I was in the process of making the dough, it didn't come together at first and I added almost half a cup of flour (all-purpose) to try and knead it. It worked at first, but soon became too sticky to work with again. Then I added butter as the recipe called for it. The dough then became way too oily and wet to work with.
The dough is nowhere near elastic or stretchy. The pre-made dough (the one left in the fridge for around 12 hours) was quite well done though. Please help! :(
What kind of flour are you using? At 64% hydration I wouldn't expect you to have to add any flour. Then you added more flour and it still had problems. So I am wondering about the flour type/brand. Where are you located (country)?
Edit: I have to reread this... The first part is a pre-ferment at 64% but there is more later to calculate...
Okay, that seems pretty wet to me with the milk. Plus the pre-ferment seems to be divided too early. Then only 100g of it is used ... is the rest for another use later? I still have to run the calculations.
Adding both milk AND milk powder sounds a little off to me.
Does the formula read "65ml of Milk, OR 12g of Milk Powder"? Because that extra milk would definitely increase your hydration to make the dough very wet.
If I were to make this bread I'd start with 110 g of water in the final dough and wouldn't be too surprised if even that turned out to be too much.
http://www.cupcakes-singapore.com/blog/black-sesame-benefits-black-sesame-bread-recipe/
Ingredients for Black Sesame Bread Loaf(makes one 9x4x5″ plus 3 to 4 buns):
Note the flour difference.
I actually got the recipe (most of it) from this website: http://honeybeesweets88.blogspot.sg/2012/03/black-sesame-bread-loaf.html which is actually identical to the recipe in Mini Oven has posted. In the blog post, Honey Bee said that the black sesame paste could be replaced by black sesame powder but the amount of flour would have to be cut back to 330g. That is why there is a difference in the amount of flour. The recipe also called for both milk and milk powder.
Actually I mixed two types of flour together (prima plain flour and top flour because I thought they were the same oh my :/). I stay in Singapore, which is humid (might have caused there to be more water in the flour but not sure). And yes the rest of the pre-fermented dough in supposed to be kept for later use.
Maybe I should have started with less water? (I don't understand why though, since Honey Bee who created this recipe ended up with fabulous results) What level of hydration is the dough supposed to have? The results were supposed to be soft and melt-in-the-mouth kind of bread, but what I ended up with was some really dry and tough bread. :'(
Thanks a lot for the help :) Sorry I'm quite bad at baking (though I've been at it for some time already haha)
Not sure what they are but Bread flour (in the recipe) will absorb more water than All Purpose wheat flour, about 10 to 15% more, so if the prima plain flour and top flour are regular flours with about 10 to 12% protein, then yes, the water in the recipe will be too much.
The preferment is 64% hydration but the dough... I added the pwd milk to the flour and took only 60g of the milk to calculate water and I come out with 71% hydration. That would be fine and even a little wet with bread flour but with AP it would be too much.
So I quess it comes down to the flour... what does the package say... protein content? fiber? per 100g
I am cooking due to this recipe http://www.onceuponachef.com/2009/09/spiced-pumpkin-bread.html
It really works! I am using a Zojirushi model, its a bit expensive than others, but the taste is great.
You can read about it on amazon or bestadvisor.com , or other sources.
Good luck! Show the photos later:)
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