If nothing else, your bowl was too small. Plastic wrap works well too.
IlinxFinifugal
Probably, but there are some other steps you should consider:
Reynold’s Wrap may be used as well.
Use some butter or vegetable oil so it doesn’t stick to the pan and wrapping.
Perhaps levening time was longer than required. You should stop it when it has double the initial size, so it continues acting then inside the preheated oven.
The result should be a bigger loaf but you can only notice that in the size of the final bubbles. (Missing bubbles means levening time was exceeded or there wasn’t fermentation at all)
CuukingDrek
You are missing the most important picture…
thatgirl420
Eh, technically not really. But you’re on the right track!
Rice_Daddy
Crumb shot! Crumb shot!
Sirwired
Well, plastic wrap coated with Pam will take care of that sticky towel.
manofmystry
These are just my observations. You should never see the stringy, bubbly, surface of the dough. If you’re seeing that, something is wrong. You want to maintain the surface of the gluten and build tension in the loaf by tightening it up. Don’t open it up and stretch it out. Think of it as a balloon. It should feel inflated and smooth when you’re shaping it. That looked really sticky.
Keep going. You’ll get this. Even mediocre homemade bread is good. As a hobby, bread is both fascinating and dangerously yummy. It’s also a great gift to friends.
Happy Baking!
possumsonly
I second the comments about plastic wrap, but sometimes I also like to use a larger bowl placed upside down over my dough if I think it might rise enough to touch its covering
Dizzy_Guest8351
I’m going to go with yes, except for your choice of bowl size.
Significant_View_240
I would spray some cling wrap with some vegetable spray or something like that and then put the towel over it that way it doesn’t stick to the towel.
Lostinaredzone
Cut it!!!!!
AggressiveTitle9
Anyone know what causes the beading in photo 3? I’ve seen this in some of my bread and don’t know what causes it or what the impact is
hollywach
I dust the top with flour to prevent sticking
hotlatinafire
My question is how do you stop this dough from Sticking to everything??! I try to use flour but it’s way too much añways
Spaghettio_Hat
This happened the first time I made bread.. instant rage. I use foil now.
acrankychef
The dough looks a little under developed looking at the roughness of the two shaped doughs in the tins. And yeah like others have said, cling wrap and a little oil for proofing. Need to see how she looks inside.
rustyamigo
Ya… no
thrownthrowaway666
At first I thought it were lions mane mushrooms
Hemisemidemiurge
Take them out of the pans ASAP and let them cool on racks.
19 Comments
If nothing else, your bowl was too small. Plastic wrap works well too.
Probably, but there are some other steps you should consider:
Reynold’s Wrap may be used as well.
Use some butter or vegetable oil so it doesn’t stick to the pan and wrapping.
Perhaps levening time was longer than required. You should stop it when it has double the initial size, so it continues acting then inside the preheated oven.
The result should be a bigger loaf but you can only notice that in the size of the final bubbles. (Missing bubbles means levening time was exceeded or there wasn’t fermentation at all)
You are missing the most important picture…
Eh, technically not really. But you’re on the right track!
Crumb shot! Crumb shot!
Well, plastic wrap coated with Pam will take care of that sticky towel.
These are just my observations. You should never see the stringy, bubbly, surface of the dough. If you’re seeing that, something is wrong. You want to maintain the surface of the gluten and build tension in the loaf by tightening it up. Don’t open it up and stretch it out. Think of it as a balloon. It should feel inflated and smooth when you’re shaping it. That looked really sticky.
Keep going. You’ll get this. Even mediocre homemade bread is good. As a hobby, bread is both fascinating and dangerously yummy. It’s also a great gift to friends.
Happy Baking!
I second the comments about plastic wrap, but sometimes I also like to use a larger bowl placed upside down over my dough if I think it might rise enough to touch its covering
I’m going to go with yes, except for your choice of bowl size.
I would spray some cling wrap with some vegetable spray or something like that and then put the towel over it that way it doesn’t stick to the towel.
Cut it!!!!!
Anyone know what causes the beading in photo 3? I’ve seen this in some of my bread and don’t know what causes it or what the impact is
I dust the top with flour to prevent sticking
My question is how do you stop this dough from
Sticking to everything??! I try to use flour but it’s way too much añways
This happened the first time I made bread.. instant rage. I use foil now.
The dough looks a little under developed looking at the roughness of the two shaped doughs in the tins. And yeah like others have said, cling wrap and a little oil for proofing. Need to see how she looks inside.
Ya… no
At first I thought it were lions mane mushrooms
Take them out of the pans ASAP and let them cool on racks.