How to save a bread without enough water
I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra water in now?
It’s a 1/2 whole wheat bread with seeds and pieces. Hydration is currently 65% which is fine for a white bread but for whole wheat it should be around 75-85.
Best Answer
Yes. It is certainly possible to rescue a too dry dough this way. The amount of water absorbed can shoot up very quickly. I suggest you copy Gérard Rubaud's technique and knead very gently, using stretch-and-fold, so that some of the air from the first rise stays in the bread. Then give it a final rise as usual.
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What happens if not enough water in bread dough?
If the water in the recipe isn't sufficient, the dough will feel dry and be unable to stretch easily. This slows down the proofing process. It can also damage the dough structure as there isn't have enough water to allow the gluten to unravel properly and stretch.How do you fix bread dough that is too dry?
Adding flour or water to dough after it has risen is not advised, but it is possible if it hasn't risen for too long. The ingredients become harder to incorporate because the dough is already formed, and it has to be kneaded again which could damage the structure built when rising.Can you add water to dough after it rises?
It is in the presence of water that gluten forms. Water serves as a solvent and dispersing agent (for salt, sugar, and yeast). Water is necessary for yeast fermentation and reproduction; softer doughs will ferment more quickly than dry doughs. Water is responsible for the consistency of bread dough.How To Keep Bread Fresh
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