All questions

put too much flour in the bread dough

I'm making bread now. The recipe calls for 1 cup of water, 2 cups of bread flour and 1 cup of whole flour. I got distructed and accidently put 1 whole cup of the whole flour. I added about 1/2 cup of water right away and let it sit in the fridge for 2 hrs (as is it said in the recipe). The dough didn't rise much and feels dry... I left it overnight on the fridge and it still looks pretty much the same. I will bake in about 3-4 hours (it is supposed to rise again after I shape it). Any suggestions how I can save it? I made the same one last week and it turned out great, but it also rose much more all 3 times.
We are expecting my in-laws over for dinner and I'd really like to do something with this bread!

asked by Daria Faulkner over 1 year ago
Jc_profilepic
added over 1 year ago

Hi Daria, can you say a little more about the recipe, how much yeast, etc. ? Also in reading your post I am guessing it was supposed to be 1/2 cup ww flour but you accidentally put in a whole cup? My intuition says if it isn't rising as it did before then scrap it (or make flat bread or crackers). I would guess that any fixes probably would have worked better if made before the overnight in the fridge because the dough might get overworked at this point. I'm sorry I don't have a good answer but others might have more information. At least those who still have power after this storm... Good luck with your bread!

Dsc_0034
added over 1 year ago

thank you for your reply!
so here is the recipe:
1 cup whey (or water)
2 tablespoons demerara sugar
2 1/2 teaspoons yeast
1/2 cup quick cooking oats
1/4 cup rye flakes
1/2 cup malted wheat flakes
1/4 cup red quinoa
1/4 cup coarse corn grits (polenta)
2 cups bread flour, divided
1/2 cup white whole wheat flour
1/4 cup sesame seeds
2 teaspoons salt
1/2 cup pumpkin seeds
1 1/2 tablespoons olive oil

I just mixed 1/2 Tbsp o yeast with 1/2 cup of water sprinkled with sugar with the dough and left it in the warmed up oven covered. it looks more moist now... may be too moist thpugh((((

Jc_profilepic
added over 1 year ago

Yum that sounds good. What kind of loaf or loaves do you make with this? Since your dough is wetter than it should be maybe you could shape into rolls? More surface area might get you more evaporation in the proof and the bake. But this is just my intuition, I hope some experienced bakers come across your post and have tried and true fixes for you.

Dsc_0034
added over 1 year ago

this bread is really really good! its a multi seed loaf:) I substituted millet for corn grits this time and used flax and poppy seeds instead of sesame seeds (ran out of them last time). here is the link to the recipe <a href="http://mobile.seriouseats.com/recipes/2010/05/bread-baking-mega-multigrain-bread-recipe.html" target="_blank">http://mobile.seriouseats.com/recipes/2010/05/bread-baking-mega-multigrain-bread-recipe.html</a> so after I mixed the dough with some freshly dissolved yeast it rose it the warm oven right away. I punched it and moved to the refrigerator for another hour, it rose again. then I shaped it and covered with the elastic wrap and paper towel and it almost doubled in size (this didn't happen last week). looked beautiful! then I caked it and it tastes very good:) So happy the bread gas been saved!) Thanks for your time and ideas!) I felt like I wasn't left alone!)