The Fresh Loaf

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What is wrong with this dough?

Mike4's picture
Mike4

What is wrong with this dough?

I usually make bread this way: mix flour, water, yeast, leave it overnight in a warm place, add the remaining flour , knead, leave for a few hours to rise, bake. It usually rose about 5 times the original volume and the bread was good. But recently, with a new brand of flour it started to go wrong: the dough rises very little and its very sticky, hard to get it off the mixer, the hands and adding less/more water, more kneading doesn't help (in previous times the dough was quite liquid but didn't stick), more yeast doesn't do much either - still doesn't rise well. 

Lechem's picture
Lechem (not verified)

Salt?

Arjon's picture
Arjon

including but not limited to... What recipe, method and flours did you use? What is your new flour, and what was the previous one? What kind of yeast and how old is it? Do you know if the dough didn't rise or rose and collapsed?  

TD's picture
TD

If nothing else has changed I would blame the flour.  It is usually the cause.

 

Mike4's picture
Mike4

I know it is most certainly flour. Today with the amount of yeast 4 times the usual the dough rose finally, but not quite good and it took too long. When the dough is really gluey and sticks to everything no matter how long you knead it and the water content, indication of which flour abnormality is it? With regards to consistency, should you tend towards more or less water? (I usually take 300-1000 ml water-flour and tend towards more water as long as it doesn't stick to hands)

Mini Oven's picture
Mini Oven

Sounds like excessive starch damage.   http://www.thefreshloaf.com/search/node/starch%20damage

         (I usually take 300-1000 ml water-flour...

I don't understand, sorry, ... ml?  is this volume measurement on the flour?