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carriep carriep
 
M$2 December 24, 2008 08:00 PM

Bread recipe issue, please help?

I measured out flour for a bread recipe in cups, but the recipe also gives weights. I think I've used too much flour for the recipe. The recipe also requires a long rest for the bread dough, 8+ hrs

Should I just let it rest and hope that the flour absorbs the water, or should I try to add more water?
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bmlhailsto... bmlhailsto...
 
 December 24, 2008 08:12 PM
I doubt that you've used too much, but if it feels too dried out, then it wouldn't hurt to add a little water. However, it may not absorb properly and that could end up ruining your dough if its already congealed and then it sits around in a pool of water that it's not absorbing. Add a little bit and if it's not absorbing, pour it out.

If it's already congealed, it's too late to do anything, just let it be and try cooking it after the resting period. If you're too worried and think it won't be right, start over from scratch.

It's probably fine though. I would just try baking it. And make sure wherever you leave it to rest, it is somewhere dry.
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• Kind of where I was thinking. As the dough has rested, it has gotten "wetter" so I think I'm OK.

worst-case scenario I start over later this week.

Thanks!


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exedore6 exedore6
 
December 24, 2008 08:48 PM
I've got to agree with bmhailstone here, it's hard to put too much flour in the dough and it still remain dough. It is tough to give advice on this sorta thing without being able to see the dough of course.

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bmlhailsto... bmlhailsto...
 
December 24, 2008 10:39 PM
Your welcome and good luck with your holiday cooking.

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ssmacd ssmacd
 
December 24, 2008 09:18 PM
How did it feel when you kneaded it? It should feel supple, and spring back when poked with a finger. (If you push on the padded area of the palm beneath your thumb, you'll get an idea of what the bread should feel like.)

Adding water won't hurt, although you'll want to knead it well, after, and start the "rise" cycle over again.

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carriep carriep
 
December 24, 2008 10:11 PM
Recipe has a "sponge" step where you mix it then let it rest w/o kneading for several hours, then go back and knead.

Actually, it's Cook's Illustrated's "Almost No Knead Bread" from their Jan 2008 issue.

Looks like the mix has been hydrating over the past few hours, so I decided not to add more water. Thanks for info!

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