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nogoer

wrote:
> nogoer wrote:
> > Im not sure how the dough even got like that. I was very careful to
> > make sure i didnt overknead it. Even my worst attempt at pizza dough
> > when i first started baking never pulled like that. Is this typical of
> > this type of dough or are there ingredients in the recipe that should
> > be measured with utmost care to help avoid this situation?
>
>
> With yeast doughs it's almost impossible to overknead them if you're
> kneading them by hand. Pie crust dough and biscuit dough are
> different. Those are the things you have to be careful not to
> overknead. I'm guessing you didn't let the dough proof (rise) long
> enough before trying to shape the rolls. Also, after you punch the
> dough down the second time and divide the dough up into the 16 pieces,
> let the pieces of dough rest a few minutes before trying to roll them
> out into the circles.

Thats very possible djs, i was more concerned about kneading as the
problem than proofing.

I followed boron elgars advice and went to freshloaf. I found useful
info there as well as the newcomer lessons. I decided to go back to
basics and try the first lesson. The dough this time showed the same
signs of pulling back even before i really got into the kneading. I
made two alterations though, first i used bread dough instead of AP and
second i let it rise a second time before the final shape and rise. The
dough was much more pliable at that point so i will start allowing
rests between major actions like kneading and shaping.

With that behind me i did have some issues with the dough being very
wet. I probably added almost another half cup over the recipe and the
dough was very sticky still. I was able to work with it though and
wound up with a good success. Rises werent the best but i had a very
nice oven spring and the ffinal bread had nice crumb and texture.
Undoubtedly my best success at artisan style bread so far.

Thanks for the help....i will keep practicing