Brand new, with a question
Hi,
I ran across the site last night and was so impressed that I had to sign up. I have a thousand
questions, and here is one of them:
The last two loaves I've baked (a french bread and a buttermilk honey bread) have done this
funny thing to me during kneading. The surface of the dough is rough and broken, with glutenous
craters forming from tears, apparently, in the surface during kneading. I add flour and the surface
is smooth for a few turns, but then goes back to this craterous stretched surface. The dough also
tastes a little different...weaker to the tooth. I pressed on anyway, and after considerable kneading
let the dough rise. During shaping the dough definitely felt softer than usual. It baked wonderfully,
but still I feel that something has gone wrong. Anyone know what's happening here? I'm thinking
that I didn't manage to develop the gluten properly, but is there any way to save it? More kneading
didn't seem to work...
Thanks
Ian