Your dough is wet but too stiff to work and parts rise and parts don't. If your dough is so sticky that it sticks to everything, you need to add a little flour to it. And then what are you doing? This week’s theme is ‘Breads of a kind’ and it is as if this theme was picked just for me. At this point I can't do much with the dough. I turn it down to 450 right before I put the dough in. I've used this same formula for a whole year every week without a single problem and with a cold kitchen (17C) Process of a (66% hydrated dough) 1) heat milk up to 185 f ( this time I used a new thermometer and … First of all, I live at 5000' above sea level and it's very dry. loaf 1) 78% bottled water, 7gr salt, baked in the afternoon, loaf 2) 75% tap water, 9gr salt, baked the following day, loaf 3) 75% bottled water, 9gr salt, baked the next day. Cet exemple ne correspond pas à l'entrée en orange. So I made pasta for the first time last week. Relaxed gluten is easier to stretch. This method of coil folding works well for stiff doughs like Breadtopia's Pan Cubano or Honey Whey Sourdough. Download all free or royalty-free photos and vectors. And when I add salt and starter it's so stiff I can barely work it. Stiff Dough Sourdough Bread. View all posts by Cheryl Post navigation. donner une belle forme pour obtenir un bon pain. It may be because of the sugar crystals in the raw dough, but if it is overly sandy, or is still sandy or dry after baking, knead the dough more and add small amounts of milk or oil. How many folds and at what intervals? I can do the few folds mentioned above and that's it. Cookies help us deliver our services. As you are kneading it, make sure that your hands and your work surface are coated in a light dusting of flour, and add a few teaspoons of flour at a time. Anything I could've done to fix it? Heather/Flour Girl The most common liquids for dough making are milk and water. Mr President, this vote shows that reform of the common agricultural, (EN) Monsieur le Président, ce vote montre que la réforme de la politique, agricole commune est encore confrontée, à chaque étape, There is a great deal of overlap both in the conclusions and in the themes, unnecessary and duplication of work is being carried out and ther, Nombreux sont les points qui empiètent les uns sur les autres, tant au niveau des conclusions que de la thématique, et une partie du travail e, This yeast can be added directly to the mixer by mixing it dry with the flour or by, L'incorporation au pétrin s'effectue directement en la mélangeant à sec dans la farine ou en la saupoudrant. That's a better description of what I see. So it sounds like you want your dough as wet as possible without having it turn into batter. im making bread, iv followed the recipe and add the amount of cups of flour and water and my sour dough starter, salt, sugar and oil. room temp? I slide it in on parchment paper. The bag of white was just opened. Sorry if I'm not understanding this, but I feel like we're missing some information here. Gratuit. The starter is kept in the fridge and I make a new batch for each loaf. Especially if you have a sticky dough which might be prone to getting stuck. Translations of the phrase STIFF DOUGH from english to french and examples of the use of "STIFF DOUGH" in a sentence with their translations: ...in progressively until a fairly stiff dough . i'v managed to combine all the ingredients, but its so stiff that while trying to kneed the dough it wont stretch, its to stiff. Stiff dough should feel compact but remain easy to knead and roll on a … Doughs have pliable consistencies, perfect for rolling and kneading. It is calculated by dividing the applied force by the resulting length change. I kept increasing the water hoping it would be easier to work. So, the night before I mix 20 gr of starter to 40 gr of water and then mix in 40 gr of flour and let it sit out. MattR, both the salt and the sourdough starter will cause the gluten to tighten. Swap flour to test the starter, try yeast to test the flour. Soft dough is used for bread doughnuts , struesel and other bread products. Il nettoyait un malaxeur à biscuit, qui est essentiellement un énorme malaxeur à béton. I am east coast 700 miles above sea level....I have autolysed 3 hours...mixed in both salt and starter...I am on my 3rd set of folds over the course of 2 hours...after which I will leave undisturbed for a 2 hours at room temp..form the loaf in a round banneton....fridge overnight and bake in the AM...I will report back with pics. These two types of dough hooks are equally great for kneading, so go ahead and use whichever was given with your mixer. Documents chargeables en « glisser-déposer ». So, I can still get a loaf of bread that tastes really good and I'm happy for that but I'm no where closer to getting a dough that's easy to mix. https://www.thespruceeats.com/gingerbread-house-dough-recipe-1136139 Dave.....its always interesting to experiment. All of the tension is being put on the stiff layers and they tear resulting in the thin layers easily squeezing out. But it doesn't. Banneton? Stiff: Very firm, dry and satiny; not tacky . His dough is 80% water and I've done 83% and it looks a lot like what I just did with 78% and 75%. Dough definition is - a mixture that consists essentially of flour or meal and a liquid (such as milk or water) and is stiff enough to knead or roll. Knowing how to make a stiff dough recipe requires a little patience to make sure the texture of the bread isn't too heavy or lacking in flavour. Yours seems more like a ciabatta. When they relax they stretch out easily. I found no problems with stiffness at 84%. Improvement in my opinion would be dramatic at 75 percent. So - starter into needed, as much as you can tell would be very helpful. Is it possible that salt is nothing more than a mineral that is used to stiffen the dough? At its most basic, dough is a mixture of flour/meal and a liquid. But in this phase, kneading is still incorporating flour into the dough. What bread books or video channels do you follow? And from what I can tell, 83% is a lot of water. I was going to start with the starter as I have seen cases of hard/stiff dough due to an off starter, but then we have the "what does work" part. Baked off on a stone at 450 rise was as expected from a nearly flat start. '21 for the second feeding: tear the stiff starter into the really! Need less salt and also adding it in the free English-Russian dictionary and search engine for French.! It out anything inappropriate on the bowl and let the bricks heat up another 30 minutes rye. 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