{"id":25261,"date":"2021-11-02T08:44:54","date_gmt":"2021-11-02T08:44:54","guid":{"rendered":"https:\/\/lesaffre.com.bd\/?p=25261"},"modified":"2025-12-08T23:41:12","modified_gmt":"2025-12-08T23:41:12","slug":"my-dough-is-tearing-what-should-i-do","status":"publish","type":"news","link":"https:\/\/lesaffrebd.jin.services\/en\/news\/my-dough-is-tearing-what-should-i-do\/","title":{"rendered":"My dough is tearing: what should I do?"},"content":{"rendered":"

Let\u2019s say you are taking your dough out of the kneader or while you are shaping it, you notice that it tends to tear.<\/strong><\/p>\n

Two causes are possible:<\/strong><\/p>\n

(1) you may have \u201ctough dough\u201d or,
<\/strong>(2) you have what\u2019s called “too short” dough.<\/strong><\/p>\n

Here are some tips to reduce strength or give scalability to your dough!<\/strong><\/strong><\/p>\n

Why is my dough so tough?<\/h3>\n

The causes can be multiple. This can come first from your flour:<\/p>\n

    \n
  • Your flour is too strong (excess gluten or excessive kneading)<\/li>\n
  • Your flour is not very diastatic<\/li>\n
  • Your flour has an excess of ascorbic acid<\/li>\n<\/ul>\n

    Other causes may also explain a dough that is too tough, including:<\/p>\n

      \n
    • An excess of fermented dough (and \/ or it\u2019s too old)<\/li>\n
    • An unjustified flap, or too much tightening,<\/li>\n
    • oo firm or too hot dough,<\/li>\n
    • Too little hydration,<\/li>\n
    • A lack or excess of kneading,<\/li>\n<\/ul>\n

      \u201cToo short” dough<\/strong>\u00a0tears very quickly and has no flexibility. This effect is often linked to the use of flour that is high in gluten or a dough that is too acidic (particularly due to the use of sourdough).<\/p>\n

      What if my dough is too tough?<\/h3>\n

      Once the causes of your \u201ctoo tough\u201d dough has been identified, there are several options available to you. For flour, use flours with weaker P\/L levels.
      For the dough, here are some tips:<\/p>\n

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      • \n
          \n
        • \n
            \n
          • Increase its hydration to have a softer dough<\/li>\n
          • Reduce the time and dosage of your pre-fermentations<\/li>\n
          • If your dough is too short: use a young fermented dough or cool the sourdough<\/li>\n
          • Don’t degass your dough too much when shaping<\/li>\n
          • Remove the rounding to the shape.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n

            If it’s about your material, you can loosen the shape or decrease the number of foldings by hand.<\/p>\n

            Discover our kneading advices in this video :<\/strong><\/p>\n\n\n