if bread dough is too damp when put it in the oven..is that not good? how will turn out and why?
should add more flour to it and knead it some more? how adding butter to it makes this a endless task nearly?
- Anonymous3 months agoFavourite answer
What do you mean by too damp? Some breads have a very loose dough like the "no-knead" bread that's been really popular these last ten years or so. That bread is baked in a covered, pre-heated pot to contain the shape and trap the steam to encourage upward rather than outward rise.
Ciabatta is quite runny too.If it's bread you've made before and you know for sure that the dough ought to be firmer work in more flour a little at a time until you get a "smooth and elastc" dough. The amount of liquid/flour required can fluctuate depending on the relative humidity and the amount of protein in the flour which is why you should always expect to make final adjustments by touch.
Your dough shouldn't go into the oven until it has risen as directed by the recipe. If it says "doubled in size about 40 minutes" the "doubled in size" is the important part. The time can vary a lot relative to the ambient temperature, amount/strength of the yeast, or freshness of the flour.
- babyboomer1001Lv 73 months ago
Yeah, right. It's too damp so add butter. Plenty of butter. Makes a lot of sense.