Basic dough bread feels like gluten free bread about the-bread-code HOT 2 CLOSED

Powdery texture is likely attributed to underdeveloped gluten.

Did you autolyse? I can attest that this step is critical in developing gluten in the dough. Even 25 minutes will make a difference. What was your hydration level? What was your flour blend?

It's possible you may have over-autolysed the dough. A high hydration dough, in a warm climate, can kickstart an accelerated fermentation which at some point will begin to degrade the gluten into a very wet, unworkable dough as you described above.

My other hypothesis is that the stand mixer may have been the culprit. You must very gentle with the dough in the stretch and fold phase, as you are trying to retain the gas produced by the yeast during fermentation within the dough and also not destroy the gluten. The stand mixer may have overworked the gluten, and destroyed that gluten you worked hard to develop. I have no science to back this up though, just my own conjecture.

Anthony

from the-bread-code.

Hi there,

sorry it took me so long to respond. Everything that @vardaro said sounds right. Maybe you also used too little water?

from the-bread-code.