The moment I realized I was overkneading my sourdough

I've been baking sourdough for about 2 years now. Last Tuesday I was making my usual Saturday loaf and my friend who works at a bakery in Portland stopped by. She watched me knead for about 5 minutes and said 'you're gonna end up with a brick.' Turns out I was kneading for 15 minutes when most doughs only need 8 to 10. She showed me the windowpane test and my dough was already tearing. Has anyone else had that moment where a simple habit was ruining your bakes the whole time?

2 comments

2 Comments

derek_brown2829d ago

Wow, I read somewhere that overworking dough can crush the air pockets. Good tip.

-1

kelly.dylan29d ago

Keep the dough a little stickier than you think you should @derek_brown28, that's what I've found helps. A slightly wet dough lets those bubbles form without you having to fight it too much. It's a fine line but once you get the feel for it, the texture is totally different.