Date: Mon, 30 Jul 2007 01:15:09 GMT -------------- BEGIN bread-bakers.v107.n025 -------------- 001 - "Mary Fisher" Subject: Re: Gluten cloak problems Date: Sun, 22 Jul 2007 10:02:52 +0100 >Hi fellow bread enthusiasts. Wonder if anyone can help me with a >long time problem I've had - the ripping of the gluten cloak, >especially on my rye breads. In spite of trying to be gentle while >forming the loaves for proofing, I often see tears emerge as the >bread rises or in the last spring while baking. This has also >happened with some of my artisan breads on occasion. Will >appreciate any advice you can give me. I've been baking well over >twenty years and still don't know what I'm doing wrong. > >Sue O'Dell Is it a problem? It just gives more crusty crisp bits :-) Mary --------------- MESSAGE bread-bakers.v107.n025.2 --------------- From: "Bill Snider" Subject: RE: Gluten cloak problems Date: Sun, 22 Jul 2007 20:32:20 -0500 Hi Sue: Just guessing, but it sounds like your breads may be overproofed. At a certain point the acids developed by the yeastie beasties begin to weaken the gluten, allowing it to tear more easily. The fact it is happening more often with your rye breads is a good clue--rye is a favorite food of yeast and any bread with rye flour in it will develop faster than a bread without. Are you taking the temperature of your dough after kneading/mixing? It should ideally be between 77-79 degrees F. If it is hotter, try using chilled water in your mix. If the temp is right on, use less yeast (or sourdough), or less time in the fermentation stage before shaping. Luck! Bill --------------- END bread-bakers.v107.n025 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved