"Fred" > wrote in message
...
>
> Let's go through some of these. If I get the dough moist enough that it's
> almost a batter my hearth loaves will look like pancakes. I suppose I
could
> live with panned loaves but that isn't what I had in mind. Someone talked
> about "pouring" a dough. My doughs don't pour. I have tried over
mixing.
> I've even gone to the point of breaking the protein strands with a 25
minute
> mix. I haven't tried using a lower gluten flour but I've certainly tried
> mixing rye, spelt and whole wheat flours which certainly decreased the
> "average" gluten in the dough. I've tried making up the dough right after
> mixing and then baking it directly without deflating and proofing. I'll
go
> back to the well on the high hydration idea because I've never gone to
80%.
> So how do you get a normal looking loaf from a dough that is so wet it
will
> spread like batter? I want to conquer this without resorting to a panned
> loaf. Thanks to all of you for the input.
>
> Fred
You don't need 25 minutes of mixing/kneading. That's going to make a tight
crumb. 4-6 minutes should do it for kneading by machine.
Janet
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