November 3, 2007 - 1:50pm
Folding, windowpaning and dough strength
Are we supposed to assume that when a dough reaches the point that it windowpanes, the dough has enough strength? I let my white sourdough reach just that point in the mixer the other day, and did not fold it. It seemed a bit slack to me, but I was experimenting. The result was a slack dough that spread quite a bit in the oven. (I did the final proof in a banneton.) I have also taken that same formula and given it folds to the point that in the oven, it bursts because it's too strong. How do we assess when I dough has hit that magic point of being strong enough but not too strong?
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I think the only way to know is to experiment until you can feel it. I don't bother with the windowpane test. I have never found it to be very helpful. I have stopped using my mixer too. I mix the dough, then do folds on 30 minute intervals until the dough reaches the right consistency (usually 3 folds). Then I let it finish proofing, shape and bake. I pretty much ignore rising times in recipes, except as approximations, and bake by feel. It sounds like you already know what your dough should feel like-you thought it was slack and it was. Use the Force, Luke...
The San Francisco Baking Institute's newsletters are an amazing, and free, resource.
They are available at http://www.sfbi.com/newsletter.html
In the Fall, 2004 issue there is a long article by Didier Rosada on evaluating dough strength. He also talks about how to get there, how to handle weak and strong doughs, and much, much more.
A strongly suggested read!
Mike
That is a great resource. Now I have more bread-related reading to do...
I am the Tim who emailed you about bread and Farmer's Markets, BTW. Thank you for your response.
I had read that little bit about dough strength...I think it's time to re-read it. I made several loaves of roasted garlic boule again today, and got it just to that magical point where it rises fantastically in the oven; no bursting or flattening out. I was very conscious this time about assessing dough strength before adding a fold. I had been making some very slack doughs, then to remedy it, I began adding folds, and then it got to the point where I was making the dough too strong... The more I do this, the more I appreciate the bakers who make it seem so easy to turn out loaves today that are identical to yesterday's. So many variables! That's what makes it exciting and exasperating!
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