"Barry Harmon" > wrote in message
6.158...
> Dick Margulis > wrote in
> :
>
>> engv9q2ghqa wrote:
>>> "Dick Margulis" > wrote in message
>>> ...
> ************************************************** ******
> Dick,
>
> Could this dough have risen too long? The salt would have extended
> rise, but he doesn't have any salt. I frequently let my doughs go 45
> minutes with nornal salt and get good rise, oven spring, etc. I also
> don't go much over 2 hours for a normal bread in fermentation.
>
> It strikes me that the dough could be exhausted. A first rise of 2 1/2
> hours follored by a one hour final rise could be enough to kill the
> dough, espeically with no salt.
>
> Barry
>

What is exhausted dough? Does exhaustion have to do with the gluten or the
yeast? The dough was rising well in the pan. I cut down on the amount of
yeast in the recipe because it was going very fast without salt.


Thanks