The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour Lumps in wet dough

haykoa2's picture
haykoa2

Flour Lumps in wet dough

Hi, I am making focaccia with 75% hydration, and almost always there are flour lumps after mixing the dough. Can anybody recommend how to fix that? Thanks

Arjon's picture
Arjon

how and how long do you mix your dough?

haykoa2's picture
haykoa2

I mix 3 minutes on first speed and 5 minutes on second speed

RoundhayBaker's picture
RoundhayBaker

...If you add it all at once, sometimes you can't eliminate the clumps because the dough is so slack. Mix it stiff until all the flour is incorporated then add the remaining water.

haykoa2's picture
haykoa2

Ok, thank you, I'll try that way, and let you know about results

And another question please, I'm doing starter now for tartine country bread, and I have to feed that starter 3 about weeks. So do I need to keep it in refrigerator or room temperature is ok( actually it is now at room temperature)?

haykoa2's picture
haykoa2

I did auto-style, but at first I mixed when dough was stiff, so it helps. Thank you!

ElPanadero's picture
ElPanadero

I tend to mix my Focaccias in the same way as ciabattas which is as per the well known recipe on this forum "Jason's Crocadrillo Ciabatta"

I put the flour and salt in the mixer bowl and have the mixer spinning. I mix the yeast, water and oil in a jug and then pour it into the mixer in one go. I mix on reasonably high speed and leave it until the dough is "slapping" around the bowl and until the dough ball has cleaned the sides and bottom of the bowl. It takes at least 15 mins to 25 mins of mixing on high speed to achieve this. It took some getting used to because it just feels like it is taking too long, but if you persevere and wait until all the dough has been cleaned from the sides and bottom, then you will have a great dough, with good structure and consistency.

EP