Dough Won't Stretch - Dough whisk problem?
Hi, I've been making sourdough bread for about three months and have made several nice loaves. I purchased a Danish dough whisk because I thought it might help me not get dough stuck hard all over my hands. It was lovely to use when I made the autolyse - I was able to combine the dough and water thoroughly. It was also super helpful to mix in the levain and salt. The dough was more smooth than it had ever been. I was able to stretch and fold a few times and let it rest. But after that, when I tried to do the next two stretch and folds, the dough just stuck together. I'd pick it up and get the whole thing. The only way I could stretch it was to use two hands and strong arms - and it was like trying to pull apart cement. I never got any windows at all - dough was just too strong. I was able to stretch and fold a little this way, but not much. Could using the dough whisk too much have caused this?
Anyway, it did rise during proofing and I cut it and baked it. This time I tried the inverted dutch oven technique - putting the dough on the inverted lid and setting the main part of the pan on top of it. Unfortunately, I did not set the top on straight so air got in when in should have been steaming. After 20 minutes, the bread had risen some, but the top was hard and smooth and the cuts were barely visible. It came out square with the splits in the four 'corners' - corners made invisible when I last folded and shaped it! I figured it just dried out too fast to rise through the top. It was edible and good, but very dense and burned on the top somewhat and on the bottom. I've searched everywhere to see if the problem was the dough whisk but can't find anything. I've never had dough like that - it's always been quite rough, too sticky and very easy to stretch. The whisk and the inverted oven were the only things I changed.
Any advice is appreciated!
If - and as always a big if - the flour was good - there shouldn't be a problem. Was there a change in the flour? And that's a start. Enjoy!
Flour was less than a month old, kept in a sealed tin. We'll see what happens tomorrow!
Then it's the starter. What's wrong? Don't know the scheduling so can't say more than that. Well I can - but that's a start. Enjoy!
I use a dough whisk all the time and it has never caused the problem you describe.
The purpose of stretching and folding a dough is to strengthen it. What you describe is a very strong dough after several rounds of stretching and folding. Why are you continuing to stretch and fold such a strong dough? It may not need more working.
Two questions come to mind. What is the hydration of your dough? Lower hydration generally results in a stiffer dough that resists stretching and is better off being kneaded, in my experience. Second, how much time are you allowing between stretch and fold sessions? Your dough may take longer to relax as it progresses.
Thanks, wildcat! I'm glad using a dough whisk is a good thing! It was a very strong dough - so different than any of my other 7 or 8 attempts. I did not do multiple folding sessions. I only tried the once. It was so tight I just started the proofing. After a couple of hours, I did one fold, shaped it and baked it. It was so weird. I'm going to try again tomorrow and I'll let you know what happens! I don't think I'll do that upside-down Dutch oven thing.
I used a dough whisk for a time but I thought it was too hard to clean so I don't use it any more. As others have said, the stretching and folding are used to build strength in the dough. If it's very elastic already you don't want to do any more. The dough will relax after a S&F - you want to make the dough hold its shape by baking time, but otherwise not be more elastic or tight than need be. So go by how the dough feels and behaves. It sounds like you tried to do that.
Could you have measured the water wrong and ended up with a drier dough than intended?
Tom P
Your less-than-a-month-old flour kept in a sealed tin...is this the same kind of flour you used for the previous loaves?
There is always the possibility of mismeasuring, even with a memorized recipe. Today's loaf should tell.
I had a mystery yesterday when I weighed 45g flour and 60g boiling water. The end weight was 115g. What? Not possible, So I assumed (incorrectly) the extra weight must be liquid and compensated for that. Dough turned out dry and I had to add more milk later. Misweighing happens.