The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help: Splitting Dough

rmullins's picture
rmullins

Help: Splitting Dough

I was hoping to get a little help with a problem I am having.  I shape my loaves, (finally starting to get the hang of it) and once I get it pretty, I set it aside to proof.  Upon rising the dough tears, sometimes quite horribly.  The bread tastes great, but the asthetics of this torn bread is driving me crazy.  I am thinking at this time, maybe I need to knead it a bit longer or maybe I need to add gluten.  Anybody have any ideas?

 

Thanks in advance. 

fancypantalons's picture
fancypantalons

Well, first off, make sure you protect the top of the dough from drying out while rising.  I usually use a bit of spray oil on the top, and then cover with plastic wrap or a tinfoil tent (depending on if the dough will rise above the surface of the container).

You could also increase the hydration of the recipe a bit.  And lastly, I'd make sure you're getting a true window pane during kneeding.

As for gluten, unless you're dealing with whole grains, there shouldn't be any need (assuming you're using a flour with at least 10-11% protein in it (your average AP)).