November 10, 2009 - 6:03pm
gluten development
If my bread has more of a homemade muffin texture than bread texture, does that mean I'm not developing the gluten enough? I'm using freshly ground grains and overnight refrigeration. It also passes the window pane test. I never see many, if any, holes. I'm at 65% hydration; if I go any more it doesn't hold it's shape. Any help would be appreciated. Thank you.
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If your dough is passing the windowpane test, it must have good gluten development. However, if you see no holes, it sounds like your yeast isn't working. Is this a commercial yeast bread or sourdough?
I'm using commercial yeast. I have kept it in the freezer and frig but I am nearing the end so perhaps I'll open a new package and see.
When I made my bread this time after grinding the grains finer, I could've used more water from the feel and look of the dough after refrigeration.
Thanks, I'll try that.