Proper Retardation Method for Enriched Dough
Hi!
I am a newly inspired home baker and I am facing problems with my bread dough. :(( I would like to read your feedback or insights on how I can address this problem. I have invested on a dough machine roller and my dough is not compatible with it. I have high machine loss since the type of dough is too soft and sticky. I am using enriched dough by the way to make brioche since I like the "airy-ness" and fluffiness feel of it and I very much love to study it. So I searched on ways to make the dough malleable and easier to process on my machine roller and have found retardation method.
After retarding my dough, it became easier to process with less machine loss. The current problem that I'm facing is the height and appearance of my bread. The height of the retarded dough is smaller and more compact and the surface is not smooth and has coarse texture wherein compared to my control (fresh dough), the airyness is evident and the height is within my standard.
P.s. Hope you can help me without me changing the original recipe.
Thank you so much! Hope to hear a fast feedback. :)
I think the first question that comes to mind is how long are you proofing your dough after retarding and before going in the oven? It would be easier to help you if I knew what your old process was compared to your new one in terms of timing.
Hi!
For our fresh dough (old process), it usually takes at least 2 hours for the dough to be done proofing. The proofer temperature is 95-99F (35-37 C) while the RH is around 88-99%. I use the same proofing time and RH but different temp for the retarded dough (new process).
Just an additional insight, upon continuous trials, I found a way to increase the height of my retarded dough. I increased the temperature of the proofer to 100-103F (38-39.5C) which seems effective but after getting out of the oven, I've observed that the bread slowly deflates upon cooling.
I can't pin-point if the problem comes from the retardation or from proofing.
I still am not clear on exactly the differences in your process between retarded and regular. Can you confirm your old process was bulk, shape, 2 hr proof then bake and your new process is to bulk, shape, retard and then proof 2 hrs and bake? Is that right? Also, what temperature are you retarding at?
For easier understanding, kindly check process flow below.
Fresh Dough
- Mix, bulk, shape, 2 hrs proofing then bake.
Retard Dough
- Mix, bulk, retard, machine process (rolling), 2 hrs proofing then bake.
The temperature for retarding reaches around 0-4C but the dough temperature itself after retard ranges from 6-9C.
I'm still confused about the last sentence with retarding temperatures. How does retarding reach 0-4C but the dough itself is 6-9C. Are you retarding overnight or just an hour or two? It sounds like you are simply chilling your dough temporarily, not actually retarding it?
But the bottom line is this: I don't know exactly why this is happening to you but I would consider the following possibilities:
1. Your machine rolling is degassing the dough aggressively and more than before when you did it by hand, and therefore, you get less volume in your final loaf.
2. Proofing at high temperatures promotes gas production and probably more than the dough can hold, therefore it collapses.
3. Retarding at 0C could cause some damage to the dough and weaken it if some starts to freeze.
I would consider trying to strengthen your dough by adding more folds during bulk and make sure you have a smooth, strong gluten window (intense mix). Retard at around 10C for longer. Proof at your normal temperature, not the high one. The way I troubleshoot these things is I make some logical changes. If nothing improves or it gets worse, then I can start ruling things out. Maybe someone else can chime in, but that's my 2 cents.
All this, by the way, is without knowing anything about your formula, which could be tweaked as well.