Help with a bread making issue I am having
Hello All,
I am having an issue when I bake bread, about once a week. I let the dough rise and then punch it, shape it and let it rise a second time before putting in the oven to bake. All is good and the bread rises, is light and fluffy and tastes good. But, there is something I can't figure out how to do because most times, in the shaping process, I wind up folding the dough in on itself somewhere or somehow and when it rises, the loaf has a seam through it which remains in the finished loaf. When we slice the loaf it isn't a homogeneous whole and sometimes is bad enough that slicing it makes it tear into two parts. What am I doing wrong?
You can see that I am at my wit's end. So i joined a forum of very experienced bread makers who might be able to understand and help me to solve this issue.
Thanks very much,
Sheldon
There are a lot of other more experienced bakers here, but...It sounds to me like you are possibly using too much flour when shaping your loaves, which isn't getting reabsorbed during the final proof. You can find white flour streaks in your baked loaves if this happens (speaking from experience). Try a lighter dusting with all aspects of your shaping and see if that doesn't improve the situation.
Beat me to it. Yep I dont flour at all, personally. I just never find it necessary.
Hard folds are a direct result of dry surfaces!
Another vote for too much flour in your shaping process!
I try to use as little as possible (sometimes none). Best of luck!
Thanks for the responses. I never flour the dough after the first rise. I hardly even want to work it at all. But I get the point about the dough being dry. If I wet the dough...either by wetting my hands or using some oil, and kneading the dough before shaping and placing in a loaf pan, would that work? I have tried to pick it plunk it in without any kneading, but making it fit sometimes results in a fold that doesn't incorporate.
Again, I really appreciate your help, all. Thanks so much!
The degree to which you might degas/“punch down” the dough in the final shaping process can vary wildly on the type of bread you’re making.
Given that you’re happy with “fluffy” and are baking in a loaf pan, I’d guess that an even close texture is what you’re aiming for?
I would consult some of the many videos out there for shaping a sandwich loaf. Like this for instance. I wouldn’t use as much flour as they do, but how does the texture of the dough compare?
If your dough is so dry to the touch that you need to wet it down to get it to stick to itself while shaping, then I would be concerned that the dough isn’t covered adequately in the proofing process. (Or that the hydration should be bumped up in the recipe)
Thanks for this video, zachyahoo. I think I will bake a loaf today and emulate that process exactly. I have gotten to the point where I pick up the dough after the first rise, hardly handling it really, shape it loosely and place it in the loaf pan. The bread rises fine for the second rise and sometimes forms a cohesive loaf and sometimes doesn't. I am just finding it puzzling. I think that folding over as is shown in the video would cause the bread to bake with a separation between the folds. But I want to try this out. Have you never experienced what I am describing?
Thanks for your response.
From the bowl knock it down and give it a quick gentle knead being careful not to create any folds. Its not a stretching knead at this point but the large version of fluffing small dough balls between your palms.
Do the ball tuck to tighten the ball, again being careful not the create pockets or folds. Hold it up and gently 'sausage roll' it in your hands to elongate, pick a top, gently stretch your dome and tuck and place in the tin.
To fill the tin, place fingers atop the dough an inch from the end. Push down gently whilst drawing inward to the centre. This lifts the dough under the edge. Then push it outward and downwards. Hope Ive described it correctly. Repeat where necessary.
Gently even the top with the back of your fingers, gentle fluffing motion.
Since you're not using too much flour you probably just need to improve your shaping skills. You are probably folding loosely rather than rolling it up tight and sealing the seam. Watch a few videos of people shaping pan loaves and you'll pick up the trick of it.
I don't believe you need to add water if the texture of your bread is good, although it would be interesting to know the hydration of your recipe. Oil between layers would make the separation worse.
@SAK59 is my Youtube Channel, can you post photos of your experience on this? It will help other to help you.