July 29, 2017 - 2:13pm
Noob Q: Bulk Fermentation Dough Keeps form from the get go
Hi,
I am trying to make my first loaf ever following the basic loaf recipe from the Tartain bread book.
It is 70% water dough. I am using high gluten flour as my white flour (don't ask me why, just I though that high is better than low).
Question: Is it OK for dough to keep form during the initial turns in the first hour. It is keeping the form for good 10 minutes. While book says it should start doing that only in the 3rd hour. Does it mean it is too dry for this type of flour?
Cheers!
Mikler
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If it's keeping its form already then it sounds like the gluten formation is going well. While it's ok to tighten up the dough in the first set of stretch and folds don't go beyond resistance in the subsequent stretch and folds. Try not to deflate the dough while doing them. Once you feel the dough resisting stop and rest before going onto the next set. Since your dough is keeping its form early on then this is something you should be more aware of early on. Keep going!
Bread baking is all about getting the feel for the dough and that comes with practice. And that goes for hydration too. Since it's your first loaf just do the best you can and troubleshoot later if need be. That's the best way to learn.
Good luck!
P.s.did it absorb the water well? Does it feel dry? Is the dough smooth? What's the elasticity like? If it's an all bread flour recipe then I can't imagine it's too dry. Perhaps you could have gone higher hydration depending on the flour but I don't think it'll be too low. There is a range.