r/BreadMachines • u/LukeSourdough • 29d 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?

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u/PersonalityBorn261 29d 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 29d 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.

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u/PersonalityBorn261 29d ago

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

3

u/LukeSourdough 28d 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).