The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help: Red and Blue spots on rising dough

alexa_ra93's picture

Help: Red and Blue spots on rising dough


So I made some pandesals today and everything was fine until I checked it while rising. I've made my fair share of bread before but I've never really encountered anything like it. I thought it would be the yeast but I bloomed my yeast to see if any blue or red spots will appear but nothing did :( I even tried making a sample yeast dough and divided it into three to add milk, egg, and butter to each one to try and decipher if it's one of those and to no avail. They were all normal. I've tried researching it but I cannot find anything at all. Below is the recipe I used:

  • 2 1/4 tsp yeast mixed with 1 teaspoon sugar
  • 1/2 cup lukewarm water (temp 40c/105f)
  • 3 cups bread flour
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1 1/2 teaspoon salt
  • 3/4 cup fresh milk
  • 3 large egg yolks
  • 113 grams / 1/2 cup unsalted butter (softened)
  • oil for the bowl
  • 1/4 cup plain breadcrumbs (add more if needed)

I cant really think of anything else. Everything I use is new since I do run a food business so I'm sure that nothing is expired. I'm worried if it's something dangerous and will have to get new products for it. Any help would be wonderful! Thank you so much :) 

idaveindy's picture

I would suspect the bread crumbs.

alexa_ra93's picture

i didn't add any bread crumbs yet :( 

Brotkraft's picture

Is it possible the spots could be blood from the egg? This is not uncommon.

Or possibily mold on the banneton or couche?

Or icing from last night's cake:-)

alexa_ra93's picture

I checked the eggs too, but no blood in it. :( I made some hawaiian bread this morning too but I didn't see any of the spots I mentioned. It's a real mystery for me haha gonna make sure that everything is extra clean next time. Thank you!

Booda's picture

If the spots are only on the outside of the dough, they could be from something transferred from a towel or a bowl, or anything that it might have been in contact with. If they are from an ingredient, the spots should be throughout the dough. 

abbykay's picture

My thoughts as well - I always think my counter and bowl are clean until I put dough on it - then I find what I've missed on the dough!

alexa_ra93's picture

I thought about this too! I'll just make sure that everything is extra clean. 

pmccool's picture

the spots look less like a organism (bacteria, mold, etc.) and more like a contaminant from one of the ingredients.  If they grow, that shoots down my theory.  If they don’t, I’d look at the flour first to see whether it contains any non-flour specks of material.  

Have you tried mixing just flour and water together and examining the paste for similar spots?


alexa_ra93's picture

Thank you for your reply. I have mixed the flour and water together awhile ago but I couldn't find anything. But I'll do it again and inspect it closer. :)