May 10, 2020 - 5:37am
6 hour ferment causing slack dough
https://www.youtube.com/embed/RjSEPfOi80s [1]
I made a dough recently and ended up with a super slack dough, one that looks like aligot!
Needless to say, I couldn't fix it short of adding more flour / gluten.
Here's some details about the process:
- Dough was 20% whole wheat / 80% unbleached bread flour - 500g. Weight includes 100g of flour in the levain.
- 70% hydration - 350g. Weight includes 100g water in levain.
- 1% Salt - 5g. Added after I mixed levain and flour.
- Knead on kitchenaid until smooth and dough has passed windowpane test.
- 6 hour bulk ferment at room temperature (31C / 87.8F in Singapore)
- 6x stretch and fold every 30 min. (Dough was strong and elastic at this point)
- Rest for a further 3 hours at room temperature.
- Dough doubled in size nicely, but when I moved it on to the table to shape, dough became really slack.
- I tried rekneading the dough, but it lost all elasticity...
- Basically, I made aligot without cheese and potato ;D
My guess on why this happens is that either the dough got too acidic, or the proteolytic activity destroyed all of the gluten network...
Any thoughts?