October 8, 2012 - 7:55pm
my bread is ripping when i proof it
im having a problem with my red fife(whole wheat) bread. It seems to be ripping apart when im proofing it. ie little holes form and get larger the more i proof it. anyone know why its doing that ?
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most likely from the bran (helps to soak it first) cutting the gluten matrix or the dough has been fermenting too long and just can't hold itself together anymore. Without more information, hard to pinpoint the problem. Yeast or sourdough? Recipe link? Just this loaf or more? Is there a autolyse (combining flour & water and letting it just sit there) step in the recipe? Temp & humidity. The more info you can provide about the dough and recipe the better.
One solution to the bran problem is preventative. Sift it out, soak, and return into the dough once the gluten has been developed in the dough.
An immediate solution might be to retard the dough in the refrigerator, pour chunky ice water over it to slow down fermentation immediately, and let the bran soften for a few hours or overnight. Then pour off the water and lightly nead the dough just to see where it's at and let the dough warm up and proof again.
If the problem is that the dough is overproofed and fermented too long (dough smell might give an indication) then enough additional fresh dough (no bran) might work.
Meanwhile, try typing your problem into the site search box: ww ripping while proofing and see what discussions pop up. :)
or maybe toast it. Some say that toasted bran gives an interesting flavor to bread, but I never tried it myself. For sure toasting bran denatures the harmful enzymes within and preserves the integrity of the dough.
my reciepe uses a fife biga(mother) and yeast. the mother is 11years old so can be a bit tempermental. i have tryied the autolypse and it seems already to have improved the dough. im proofing now and we will see results soon. thanks slot for the tips. fingers crossed