The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Broken Gluten Film or Skin?

KipperCat's picture

Broken Gluten Film or Skin?

I've seen reference to this here, don't remember what you call it, but I just did it.  I think my NYT bread sat too long in the first rise.  The dough in the middle of the bowl was rather wet, though the top was still a bit stiff.  At any rate, the dough didn't seem too bad, but tore as I was rounding it.  These tears were more like rough patches on the upper surface at first.  But I kept rounding, and next saw gaping tears on the dough surface.  Then I stopped!  Next time I'll stop sooner.

Any thoughts on what causes this?  Am I likely to get a lumpy looking bread when it's cooked?