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?
Inverse Relationship Between Precision and Recall
Why doesn't shell automatically fix "useless use of cat"?
What to do when moving next to a bird sanctuary with a loosely-domesticated cat?
For what reasons would an animal species NOT cross a *horizontal* land bridge?
Why doesn't UInt have a toDouble()?
I am an eight letter word. What am I?
Why didn't the Event Horizon Telescope team mention Sagittarius A*?
Why can't devices on different VLANs, but on the same subnet, communicate?
Can we generate random numbers using irrational numbers like π and e?
Why don't hard Brexiteers insist on a hard border to prevent illegal immigration after Brexit?
How do I free up internal storage if I don't have any apps downloaded?
What is the motivation for a law requiring 2 parties to consent for recording a conversation
Star Trek - X-shaped Item on Regula/Orbital Office Starbases
What could be the right powersource for 15 seconds lifespan disposable giant chainsaw?
Computing the expectation of the number of balls in a box
How much of the clove should I use when using big garlic heads?
Is bread bad for ducks?
Can withdrawing asylum be illegal?
Did any laptop computers have a built-in 5 1/4 inch floppy drive?
Old scifi movie from the 50s or 60s with men in solid red uniforms who interrogate a spy from the past
How to type a long/em dash `—`
What is the most efficient way to store a numeric range?
What do I do when my TA workload is more than expected?
Keeping a retro style to sci-fi spaceships?
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?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
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
1
active
oldest
votes
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 10 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 |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f95655%2funderside-of-dough-in-proofing-basket-pulls-apart%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
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 10 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 10 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 10 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 10 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 10 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 10 mins ago
bitcyberbitcyber
12
answered 10 mins ago
bitcyberbitcyber
12
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.
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.
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 |
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f95655%2funderside-of-dough-in-proofing-basket-pulls-apart%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
