Reasons for Soft Dough When Making Bread Lydia
Soft dough when making bread is usually caused by over-fermentation or too much water in the dough.
Main causes of soft dough
1.Over fermentation: If the yeast in the dough is allowed to go too far and generate too much gas, then the dough will begin to over-expand, lose its elasticity, and eventually become soft. Over-fermentation can occur from any one of these: too long fermentation time, too high fermentation temperature, or too much yeast.
2.High temperature environment: In a high temperature environment, the yeast in the dough will ferment faster than in normal circumstances. So the dough will take to expand and soften inside itself too quickly. High temperatures may also cause the fat to melt quickly inside the dough, adversely affecting its structure.
3.Excess water in the dough: If too much water is added, then the dough becomes too wet, and gluten cannot develop properly. The dough will find itself losing elasticity and turning soft.
Flour quality problems: Low-gluten flour or flour that is not suitable for bread making has a low protein content, which will cause the dough to be softer.
4.Improper dough handling: Insufficient kneading or frequent kneading of the dough during fermentation may also cause the dough structure to be loose and unable to maintain ideal elasticity.
How to avoid soft dough?
Control fermentation time and temperature: Follow the fermentation time and temperature in the recipe to ensure that the dough is properly fermented.
Strictly control the moisture content: When making bread, add water strictly according to the proportion of the recipe to avoid the dough being too wet.
Use high-quality flour: Choose high-gluten flour suitable for bread making, which has a high protein content and is conducive to the formation of dough structure.
Correctly handle the dough: Follow the correct operating steps during kneading and fermentation to ensure that the dough is properly processed.
By reasonably controlling the fermentation time, temperature and moisture content, choosing the right flour, and correctly handling the dough, you can effectively avoid the problem of dough softening and make soft and elastic bread.
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