March 31, 2015 - 8:34pm
dough experiment
I intentionally made a cake batter like sourdough and it's pretty weird looking with the top split off. I am curious how much liquid can you put in a dough before it can no longer function as a dough?
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I intentionally made a cake batter like sourdough and it's pretty weird looking with the top split off. I am curious how much liquid can you put in a dough before it can no longer function as a dough?
To some degree it depends on the flour being used, but here are some guidelines:
Dough hydration @ 100% becomes like a thick batter.
The higher the hydration (100%+), the thinner the batter will become. At 150%+, the batter will be very watery.
may not have to do with the amount of water but how dry the surface was when baked. It could also have been over-proofed to the point that gas would no longer stayed trapped in bubbles but break into one another to form a cavern. If the top crusts sets, it traps in a good sized gas pocket and lifts it off the rest of the dough or batter. Depending on the method used a change can be made to correct this. Bake sooner or deflate the loaf and let it rise again or use less leaven or don't forget the salt. A light scoring of the surface can often be enough to direct the rise to split on the score releasing the trapped gas.
How does the crumb look? Especially near the bottom on the loaf about 1 cm or 1/2" up from the bottom?
Very solid and the center was almost dough like :)
enough.
Did you follow a recipe? Link? and what you changed?