Breadventure TNG: deflation

[unbibium]

so I let the whole wheat dough rise overnight.

I opened the lid, and it seems to have risen to the exact right level.

So I started to move it to the fridge to store it for later cooking, and I dropped the bowl.

It didn't spill, but all the air went out of the dough.

I guess I'll try baking it anyway.

Comments

[plorkwort.livejournal.com]

Don't most bread recipes call for punching down after the first rising anyway?

[sunburn.livejournal.com]

Yes, but whole-wheat has a harder time than some other breads in building gluten strength, because the hard wheat germ not present in ordinary AP/bread flour supposedly mascerates the gluten fibers or molecules or whatever. That's the theory.

But it should be okay anyway. My move would be to bench-proof the load-- form it, and let it rise for 30 minutes in a warm kitchen. It should return some air to the dough. Unless the recipe tells me otherwise, in which case I don't know what the outcome woudl be.

[pentomino.livejournal.com]

actually, the procedure I've been following has that as a step every time, though the book does use an unusual procedure.

[cosmicjester.livejournal.com]

the Five Minute bread, right? It's fine if it collapses. When I'm making it, the dough generally is ready to collapse at a slight nudge when it's ready to go in the fridge. I've found more success with longer rising times; an hour is generally a good way to go.

[pentomino.livejournal.com]

The book actually suggests an hour and forty minutes.

I do need a new bowl, though. For one, this one's only big enough to make two-thirds batches. Also, part of the edge broke off, I think when I dropped it it hit the wall before it hit the floor...