Underside of dough in proofing basket pulls apart The 2019 Stack Overflow Developer Survey Results Are InHow do I fix my flat sourdough loaf?Using Sourdough Breads to reduce FructansHow do I make my sourdough bread dough stretchy and not have it tear?How do different techniques impact sourdough bread?12-hour fermentation makes dough wetterWhy won't my sourdough form a shapeable dough that doesn't stick?Working with a slack (sticky) sourdoughWhy is my gluten so weak?Why are sourdough crusts thicker?Different sourdough starter behavior based on starter composition?
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Underside of dough in proofing basket pulls apart
The 2019 Stack Overflow Developer Survey Results Are InHow do I fix my flat sourdough loaf?Using Sourdough Breads to reduce FructansHow do I make my sourdough bread dough stretchy and not have it tear?How do different techniques impact sourdough bread?12-hour fermentation makes dough wetterWhy won't my sourdough form a shapeable dough that doesn't stick?Working with a slack (sticky) sourdoughWhy is my gluten so weak?Why are sourdough crusts thicker?Different sourdough starter behavior based on starter composition?
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When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.
This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?
Here are a few photos of what is happening:
baking bread fermentation sourdough proofing
asked Jan 14 at 21:55
wolfsonwolfson
161
add a comment |
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.
This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?
Here are a few photos of what is happening:
baking bread fermentation sourdough proofing
asked Jan 14 at 21:55
wolfsonwolfson
161
add a comment |
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.
This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?
Here are a few photos of what is happening:
baking bread fermentation sourdough proofing
asked Jan 14 at 21:55
wolfsonwolfson
161
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the dough isn't sticking to itself as much as it should. I'm using a sourdough starter and white bread flour at about 70% hydration, and I proof the bread after a 6 hour bulk ferment with folds every half hour.
This doesn't seem to affect the final bread, but I'm wondering if there's some way to avoid it?
Here are a few photos of what is happening:
baking bread fermentation sourdough proofing
baking bread fermentation sourdough proofing
asked Jan 14 at 21:55
wolfsonwolfson
161
asked Jan 14 at 21:55
wolfsonwolfson
161
asked Jan 14 at 21:55
wolfsonwolfson
161
asked Jan 14 at 21:55
wolfsonwolfson
161
asked Jan 14 at 21:55
wolfsonwolfson
161
161
add a comment |
add a comment |
1 Answer
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An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.
Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:
- Rounding the dough, via a cupping and turning motion
- Tension pulls, to create a "skin" and seal the seam
This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.
And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.
answered 23 mins ago
bitcyberbitcyber
12
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1 Answer
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1 Answer
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An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.
Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:
- Rounding the dough, via a cupping and turning motion
- Tension pulls, to create a "skin" and seal the seam
This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.
And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.
answered 23 mins ago
bitcyberbitcyber
12
New contributor
bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.
Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:
- Rounding the dough, via a cupping and turning motion
- Tension pulls, to create a "skin" and seal the seam
This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.
And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.
answered 23 mins ago
bitcyberbitcyber
12
New contributor
bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |
An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.
Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:
- Rounding the dough, via a cupping and turning motion
- Tension pulls, to create a "skin" and seal the seam
This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.
And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.
answered 23 mins ago
bitcyberbitcyber
12
New contributor
bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
An initial thought would be that if it doesn't affect the final outcome, then is there actually a problem(?). But still, an immediate fix would be: it should be possible to "stitch" the dough - by pulling, stretching and then pinching strategic parts of the dough.
Maybe what you're seeking is to be achieved during the forming and tightening stage where there are the two steps / actions of:
- Rounding the dough, via a cupping and turning motion
- Tension pulls, to create a "skin" and seal the seam
This can be done more than once with a 10 minute bench rest between each stage. Normally the initial rounding and tension pull stage followed by a second such stage, with the 10 minutes in between is sufficient.
And so ultimately, and not discounting the nature of the dough you're working with, the rounding action and the tension pulls.
answered 23 mins ago
bitcyberbitcyber
12
New contributor
bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 mins ago
bitcyberbitcyber
12
New contributor
bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 23 mins ago
bitcyberbitcyber
12
answered 23 mins ago
bitcyberbitcyber
12
12
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bitcyber is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
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Check out our Code of Conduct.
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Check out our Code of Conduct.
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