What kind of ferment did you do? Cold ferment? If so, it’s natural when you remove it from the fridge, after one or two hours at room temperature it should be easier to shape
Fredward1986
Usually not enough kneading or the flour doesn’t contain enough protein.
Low-Panda9377
Smoothness came back after rest and kneading twice again. Had 13g protein and did cold fermentation
TheZag90
Rest. That’s a dough that’s been well-kneaded and gluten has formed but it’s a bit ‘agitated’, for lack of a better term.
Leave it for 10 minutes covered by a bowl then come back to it and just gently shape it without over-working it. Should form a silky smooth ball.
4 Comments
What kind of ferment did you do? Cold ferment? If so, it’s natural when you remove it from the fridge, after one or two hours at room temperature it should be easier to shape
Usually not enough kneading or the flour doesn’t contain enough protein.
Smoothness came back after rest and kneading twice again. Had 13g protein and did cold fermentation
Rest. That’s a dough that’s been well-kneaded and gluten has formed but it’s a bit ‘agitated’, for lack of a better term.
Leave it for 10 minutes covered by a bowl then come back to it and just gently shape it without over-working it. Should form a silky smooth ball.
I get this all the time with my dough.