Angry Bread Moment
I'm very ashamed to say I more than likely ruined a piece of bread tonight...on purpose...Just gotta get this off my chest. It's stressing me out!!
So I've been making an 86% hydration sourdough artisan bread every few days as of recently. It has turned out great and my family loves it, and I really feel like my technique has come along SO much. Things have just kept getting better- until tonight.
This afrernoon I made two loaves. All was great until the preshape. After it rested on the counter for the bench rest I went to shape it. I first shaped a round loaf and it turned out great. Straight to the fridge. Then came the rectangular loaf. It just turned into a wet, sticky mess no matter what I did. I finally got so mad I went to the flour cabinet, pulled out all purpose, dumped a big pile on the dough and started beating it everywhere on the counter and then just threw it in the basket. Into the fridge...
Clean up is going to be fun tomorrow morning...
Comments
You me smile, empathetic-ally, of course. We've all been there. Actually, I have recently found that when dividing the dough with high hydrations, I often get two totally different results, even with the same exact technique. I have often wondered if dough is really THAT persnickety that a few seconds of waiting to shape the second or a few different flicks of the wrist can really turn out two different results. Until reading this, I kinda thought I just lived in a bready bermuda triangle where the laws of physics did not apply.
i work so hard on my bread doughs that even if I can tell it will not come along and the dough is falling apart, I bake it first, then throw it in the trash. Then maybe cry a little. Ah the therapeutic properties of baking...
Every now and then the bread likes to remind that it's not only an object in this relationship :)
act totally different than the other. I wonder why this would happen? They are less than a minute apart when shaping. Very odd indeed! I think you might have paranormal, evil, bread spirits hanging around your kitchen to go with your angry bread:-) Here it would just be spirits alone, especially tequila shots, causing something like this!
Happy baking
If ever you have a sticky mess of dough that refuses to be shaped, just dump it in a greased bread pan (you can also use a 6" round cake pan if you really want a round loaf) and bake the sucker. You might be surprised how nice it turns out! And you can always pretend that you meant to do it that way all along ... :)
Hm! That's a weird one! The only thing I can think is that part of your dough was fermenting faster than the other because it was closer to a heat or light source (?) - and when you divided you got two loaves at different stages. I would just make sure that you degas, and do a preshape on the whole dough ball to redistribute everything before dividing.