Did 1000g of bread flour mixed with 620ml of water (let combine first and sit for 10 min). Then mixed in 25g of salt, 2g of yeast and mixed with mixer hook for 7 min. Let bulk rise for 3 hours then balled into 350g and lets rise in room temp bin covered. When ready to use hours later they looked great but just wouldn’t stretch. Would snap back. I’d finally get it stretched then a hole in middle. I’d let another rest for a while after I flatbed ball. Same issue. So frustrating and clueless as to why.
by Every-Cook5084
6 Comments
Forgot to add after the hook mixer I did some stretch and folds by hand. Also did again after bulk rise I believe.
Is it over mixed? This sounds like a lot of handling.
Looks like condensation on your container which makes me think you’ve just pulled these from the fridge, that may be the cause of your problem. Try letting the dough rest for about an hour at room temp before stretching. They may also just need more time to proof.
No sugar? You need to add sugar to yeast for fermentation to occur. Also I add my yeast and sugar first before anything else
Why mix the flour and water and not the yeast with it? I get why you added the salt in later, but the yeast? This isnt right. That yeast needs to be in there from the start.
What kinda flour are you using cause this could be a major factor. You need flour with high gluten. I use 00 flour. I also leave my dough in the mixer for about 10 mins. I let it rest in the bowl for another 10, and then run it again for another 10. My dough comes out smoother than a babies bottom. A 15 oz ball streches out to a 18 inch pie for me.
Doing your dough by hand trying to activate the gluten will be tough and a major workout. Let the machine do the work.
Also, adding salt and yeast TOGETHER will hinder the yeast from doing its job. Add the salt AFTER mixing the flour water and yeast.
Did you stretch them when they were cold out of the fridge? Needs to be closer to room temp, slightly chilled ok but not cold .