The Fresh Loaf

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experimental starter made dough like clay

MrBytchy's picture
MrBytchy

experimental starter made dough like clay

I took some of my starter fed it with whole wheat flour instead of my usual AP. It worked fine. Then I added about 20ml of pineapple juice from a fresh pineapple. It seemed OK except the bubbles were a lot smaller than usual, but it grew as per usual. However when I used it to make a batch of dough. The dough was very wet and I had to add a significant amount of bread flour to get the consistancy anywhere near what I would expect.  After the first proof it was very clay like yet it still rose. I shaped it and put it in a banneton. It didnt seem to have any resilliance and responded slowly to the poke test.  I baked it and it came out looking very cakelike as you can see from the picture.  I still have half of the batch..... any ideas?

Esopus Spitzenburg's picture
Esopus Spitzenburg

I think it is because pineapple contains a high concentration of protease enzyme, which cuts gluten.

MrBytchy's picture
MrBytchy

Thanks, this sounds like it. The crumb is dry and crumbly...

Mini Oven's picture
Mini Oven

Before combining ingredients, If you bring the juice up to a boil first and let it cool or use canned or bottled juice, it should be fine.

Rest of the dough might be better baked in a loaf pan to support the sides.