December 21, 2015 - 6:56am
Would someone describe "Shaggy dough"
I have a recipe where the sponge should be the consistency of a "thick shaggy dough". When I follow the recipe, I get something like a batter. I'm not sure this is right and don't know what a shaggy dough looks like.
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Hi Sammie1
Shaggy dough would one that is not fully hydrated or at least not worked to a smooth state. Looks a bit like a shaggy dog.
Hope that works. Just add the water to flour a little at a time and you'll see it.
dobie
So a batter consistency is too thin?
I am fairly new to this, but I have a rye + spelt recipe from a friend in Germany. When I first mix it, it is a lumpy mess. I could not knead it at this point; can't stir it either. It doesn't appear that adding flour would solve the problem. This is what I would call 'shaggy.' It is definitely NOT a thin batter. IF I let it sit for an hour or so, as the recipe calls for, it magically becomes -- wonderful bread dough!!! Must have to do with the hydration.
Sammie1 and bboop,
Absolutely right, nothing shaggy about a batter.
And you're also right bboop, after a little time, the flour particles become hydrated and start behaving as they should. Different flours at different rates.
Batters will also hydrate (which will begin gluten development) given time. Most batter recipes will call for 30-60 rest before use.
dobie
or something :-)
A shaggy dough is one that you can simply pull bit off. It has little/no gluten development and just looks like a sticky mess.
Your sponge sounds more like a bigga which is usually much thicker than most sponges. Got a recipe with measurements so we can have a look?
-Gordon
Ingredient amounts for the sponge:
1/2 cup warm water
1 tablespoon active-dry yeast
1/2 cup melted butter
2 cups whole or 2% milk
1 teaspoon salt
2 tablespoons sugar (optional)
3 cups all-purpose flour
It's nearly 100% hydration so, based on your descriptions, I'm not sure why they say it would come together as a shaggy dough?
Sammie1
Looking at your recipe, I would expect nothing other than a (perhaps thick) batter. That would not lead to what I would call a shaggy dough, particularly using AP flour.
While I will stand by my description of a shaggy dough (as far as I know it to be), my sense is that Gordon might be speaking of a different definition when he describes 'a sticky mess', but I'm not sure. He is however a very experience baker and one worth both of us listening to.
I do agree that the gluten 'stretch' comes from time hydrated and possible kneading (even stirring in the case of a batter). In either case, one could easily tear off a piece until the gluten is developed by whatever means, at either hydration.
bboop's report makes perfect sense to me, particularly with the Rye and Spelt.
Still, I can't see how your sponge recipe could result in a (dryish) shaggy dough, unless shaggy just means low gluten formation, whatever the hydration. That would be new to me, but we'll just have to see.
dobie
e.g. this:
is what I mean. Dough that's been mixed but not really kneaded/rested. You can pull lumps off it rather than having it stretch.
-Gordon
You made laugh Gordon, first one today (on TFL).
Yes, not doubt.
So, obviously you would call that shaggy, and I understand that the gluten is not developed.
What I was referring to was shaggy in the sense of a pie dough type of thing, as in 'gather up the shaggy dough', which of course, would not resemble that at all (tho they are probably equal in not having the gluten developed). I've only heard of shaggy referred to in the 'dry' sense (until now).
I remember seeing that pic somewhere before. Very good.
dobie