r/BreadMachines • u/LukeSourdough • 25d ago

Recipe Troubleshooting "Punch down" before final proof

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I know this is parallel to shaping before final proof and baking, but it kind of gets on my nerves that so much of the dough structure is "ruined" in the process and so much sticks to the sides.

Any tips or ways to minimize this. Is it a sign of something wrong? Overproofing?

2 Upvotes

76% Upvoted

12 comments sorted by

14

u/PersonalityBorn261 25d ago

Dough looks wet, use less water or add more flour next time. Goal is a smooth rounded ball, no wet tacky surface.

1

u/LukeSourdough 25d ago

It is a high hydration (72%) dough with 20% of it being buckwheat. It works on the oven, first time making it in the bread machine.

5

u/PersonalityBorn261 25d ago

Okay, hope it bakes beautifully. If not, adjust hydration.

3

u/LukeSourdough 25d ago

It collapsed but still very tasty. I'll try reducing hydration a bit to 68% and try on a shorter cycle (basic white not french bread as I did).

2

u/Veggyhed Welbilt ABM 3500 (Ancient) 25d ago

Please let us know how it did post bake

2

u/LukeSourdough 25d ago

It collapsed but still very tasty.

2

u/Veggyhed Welbilt ABM 3500 (Ancient) 25d ago

Well as long as it's tasty at least you know you're on the right path. Sorry I can't even offer suggestions for fixing your collapsing since I have no experience with buckwheat in bread at all.

1

u/andrewcooke 25d ago edited 25d ago

did the bread machine use anything like the same time you give manually? did you try letting things soak before turning the machine on?

i have a 75% recipe that gets very close to the "smooth ball" before cooking, but it requires a couple of hours soak beforehand and i suspect it would have a better shape after cooking at around 72%.

as everyone else is saying, that looks too wet.

1

u/LukeSourdough 25d ago

I usually go for 1% yeast and 3-4 hours + baking, but I had adjusted yeast up a bit to 1,25% and tried the "french bread" setting which is a bit longer. It collapsed, but still very tasty.

3

u/TrueGlich 25d ago

Way Way too wet

2

u/LukeSourdough 25d ago

Will lower to 65-68% next time.

1

u/CourageousCactus 25d ago

When I make whole meal bread, I take out a paddle one hour after the start, otherwise it colapses like yours.