Loaf Bread

Discussion in 'Pastries & Baking' started by porkchopboy, Sep 30, 2003.

  1. porkchopboy

    porkchopboy

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    Hi folks, I've been making loaf bread at home for about 6 months now and I need a little help on a problem that happens every so often. after I shape, pan and start to proof the loaf, the top seems to stretch and tear. no on all of the loaves in one batch but only on a few. what could be the problem? too wet or too dry, not mixed long enough or too long, improper proofing? please help me.

    thanks,
    dino
     
  2. kylew

    kylew

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    I would suspect two things. The first is that your dough could stand a little more water, wetter is better:) THe second is that you could probably knead the dough a little more thoroughly. You can use the window pane test. Take a golf ball sized piece of the dough and pull it in all directions. You should be able to get the dough so thin that you can see through it, with out the dough tearing. If the dough tears, it kneads more kneading.
     
  3. porkchopboy

    porkchopboy

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    thank you, i'll try those suggestions tonight.
    dino