The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dough doubles size when rest to S&F

Bluethunwa's picture
Bluethunwa

Dough doubles size when rest to S&F

I live in hot country ^35c, To S&F dough, i had intervals for 50 mins each time. The dough rose very quick and it was so difficult to S&F.  After baking my dough was wet and Small crumb What can i do? :(

DanAyo's picture
DanAyo

35C (95F) is extremely warm/hot. You could mix your dough with cold ingredients. Refrigerate your water and also the flour. If you are still unable to produce acceptable results, try reducing the Levain or yeast, whichever is the case.

Please let us know how you solve this problem. We are here to help.

Danny

Bluethunwa's picture
Bluethunwa

I will try again on next Wednesday and will show how my bread is going to be. Thank you so much

semolina_man's picture
semolina_man

Agree that lowering yeast will help.  Refrigeration will help.  Wet bread after baking is undercooked.  Bake longer and/or at a higher temperature.   I bake Brötchen, 55g each, at 525 deg F for 25-35 minutes.   

 

Sounds like over proofing caused by too much yeast and excessive temperature. 

 

Bluethunwa's picture
Bluethunwa

I ll try my best. Baking SD is quite difficult. Thank you. 

Mini Oven's picture
Mini Oven

more or equal to the dough hydration, think about reducing the dough hydration as well to slow down fermentation.  Another tip is to get the salt into the dough right away to control fermentation, avoid delaying salt, common in many recipes.

Bluethunwa's picture
Bluethunwa

I ll try.Thank you so much