Molasses + Whole Wheat = stone?
I was just mixing up some dough to make some whole wheat sandwich bread, and decided to use molasses in place of honey, which I'm a bit short on at the moment. I've substituted in molasses successfully on a number of occassions, with one exception, and that problem seems to be repeating itself now. The dough (375 grams of flour, 75% Whole wheat, 70% total hydration, includes 30g molasses) has turned into a soft stone, and feels like I'm kneading 30% hydration dough, and it won't allow itself to be pushed back together if I try to seal up the seams. The gluten doesn't seem to be developing either, it just tears whenever pressure is applied and the dough easily tears apart. I tried adding more liquid, but all that happened was the dough discharged an equal amount of brown goop when I tried to knead it in. Anyone know what's going wrong here?
The dough is resting a bit now, I'm going to try kneading it a bit more, then go through the standard ferment - form - proof - bake process and see what happens. I had this happen once before and I got a brick out of the oven... will post with continued results.