The Fresh Loaf

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Dough tension help

nunodesousa's picture
nunodesousa

Dough tension help

Hi.

I've been trying the tartine sourdough recipe, but i tend to get the feeling that when transferring my dough from the banneton to the oven, it spreads a little, like if it hadn't enough tension.

I try to give the dough enough surface tension when folding, but i guess something isn't working. My banneton is also a litte wide, can it be the reason?

 

Any toughts of the common factors that may cause this?

thank you very much

Lazy Loafer's picture
Lazy Loafer

Tartine dough will spread when you turn it out from the banneton. Period. It is a soft, high-hydration dough and will always do this regardless of how well you shape it. The thing to be concerned about is - does it have good oven spring, and is the texture of the crumb in the finished loaf what you want to see?

nunodesousa's picture
nunodesousa

thank you for your feedback... so i think that it's normal then :) regards

Arjon's picture
Arjon

You'll get spreading, but how much the dough spreads depends on various factors like the flour, the degree of gluten development and how well-shaped it is. So "normal" isn't necessarily the same for everyone all the time.