The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rescuing runny dough

LevaiNation's picture
LevaiNation

Rescuing runny dough

Something happened while I was weighting my flour/water in the middle of a lunch rush at the restaurant. While first mixing to autolyse, It felt very wet, but I didn't think too much about it. I let it do it's thing and took the dough home. After one hour ALY, I added the salt and levain and then realised that I must have overwatered or under floured the dough. It felt like 90% hydration. A sloppy mess.

I tried to create some strength during final mixing, and the first fold but no way, this thing was ready for the compost pile. Still, I decided to add some late whole wheat flour. And I did. And it help a little. Had to super handle the poor dough in order to incorporate this fresh batch of wheat but what was I to do?

Is this a proper way of saving the day? Has anyone tried this and what were the consequences?

I baked the bread today and it's delicious. Quite flat and dense but yummy. The crust is pretty chewy and kind of leaves you with a tired jaw, but at least we have bread.

Also, it blistered more than usual. Here are some pics.

Thoughts?

Danni3ll3's picture
Danni3ll3

You say it is dense but it looks pretty good to me. I think you did the right thing. Throwing it out would have been such a waste. If you aren't happy with the loaves, you can always turn them into croutons or make bread pudding out of them.

LevaiNation's picture
LevaiNation

Ooh, bread pudding! I need a good recipe! Good idea!