Bread came out way too wet: Bad proofing?
So I knew I wouldn't have enough time for my sourdough to rise sufficiently before my BBQ today because my starter is a little weak and needs a refreshing. I know from experience all I have to do is make a new starter, and then make a new starter out of that one and I'll be back to 100% strength, but with the amount and quality I had I decided to "proof" the bread in my oven vs. leaving it out for 12-24 hours.
So I put a pot of boiling water in the oven under the two plastic bins holding the dough and left it overnight. When I returned the dough had risen, but it is incredibly wet and flows like water vs. dough. I managed to pour it into the bread baskets and get them into the fridge by skipping the post-bulk rise loaf formation (Dumping dough on counter, forming loaves, allowing 30 minutes rise before folding into bread baskets).
I can assume they loaves absorbed too much water ? Will a few hours in the fridge help dry them out?
I'm embarrassed because I've never screwed up like this. In other ways, yes, but not like this ;)
I also assume I could fix this with a longer proofing time post-oven proof.
As long as the bread stays in form for baking I find high-water dough to come out better than dryer dough.
sounds to me as if you over-corrected for weak levain and the dough significantly overproofed. If that theory is correct, there can be no recovery :(
It sounds like the dough is on the way to become a big batch of starter.
Thanks a lot. What a waste :)
Another good learning experience. Next time I'll only oven proof for 1/4 the time.
Sourdough is very forgiving. All you have to do is slap and fold in some more flour, water and salt and let proof on the counter. Would probably make the best bread of all time that way.
happy baking
It didn't absorb too much water; it overproofed as the others have suggested.
The phenomenon is called proteolysis. The gluten structure is permanently damaged and can't be salvaged. You could try adding more flour and re-kneading but you've still got damaged gluten from the original quantity of dough. Best to exert some control over your proofing temperature and time and not overproof in the first place. You really can't hurry up sourdough if you want it to turn out well.
If you need bread in a hurry, just make a yeasted loaf. Probably every amateur baker who has tried different things has overproofed a loaf at some time or other. If you want to semi-automate the process, get a Brod & Taylor proofing box and put it on a timer switch.
Live and learn.
That seems like a device that is only useful in cold climates since it has no way to bring the temperature below the ambient temperature. In other words, it only heats the air.
Yes thanks a lot. I learned a lot. I keep learning with every problem encountered.
Anyway I refreshed my starter and the test loaf came out great with room temp proofing.
I'm glad you learned a lot. Don't stop experimenting and trying new things -- except when company's coming.
Until fairly recently my baking consisted of solving problems to a great extent. Burnt bottoms in an electric oven were a big challenge for me for a long time.
My only issue right now is speed. I use a cast iron dutch oven to bake and it takes 45 minutes per loaf. I've experimented with baking steel cooking but unless I want to line the entire oven with bricks to hold in moisture I simply cannot replicate the hard crust using the baking steel/stone method....I've used the tricks with soaked towels or rocks etc to keep the oven moist but it still ends up with a much softer final crust.
You have to remove the source of steam or take the lid off the Dutch oven after 15 - 20 minutes. Do you do that?
Yes. I do 500 degrees 20 minutes lid on, 450 degrees 25 minutes lid off and I get perfect bake every time (the 25 minutes might be less depending on random factors...if it looks sufficiently brown I'll put it between 20-25 minutes).
With the baking steel I'd put the water in first, let it steam up, then insert 2 loaves on the stone, remove water after 15-20 and lower temp.
It sounds like your lack of a crisp crust is due to some factor other than the actual baking.
But I get it when I do it in the dutch oven...and that's the only difference...with dutch oven, perfect bake, on stone, perfect bake with softer crust.
Is it a stone or a steel?
What surface area is taken up by your stone/steel?
Have you checked the temp with an oven thermometer? Gas or electric oven?
My thinking is the part of the oven where the loaf is, does not fully come up to temperature with your steel/stone in. I can elaborate when you answer the questions.
I usually put it on the second level from the bottom. The steel is
16 x 14 x 1/4″ – 15 LBS.
Oven isn't that big...there is nowhere in the oven for the heat to hide. I can fit 2 loaves on it at a time.
Gas or electric?
Stone or steel?
As noted "the steel is..."
Gas
it has more wide open vent to get rid of the burning gas exhaust that the electric oven doesn't need.so even applying Mega Steam of the large box makes for a very poor steaming process than the tiny enclosed space of a DO. The best you can do if you want to bale on a stone and make baking easier and still get that great crust is to use a cloche to put a steel or aluminum pot over the bread places on the stone. I put a brick on top of the pot so that the weight is close to the DO top so that the steam doesn't push itself out under the too light weigh pot used as a cover from the steam pressure. This ill give you the same crust as a DO.
Happy baking with a cloche
Thank you very much. I actually experimented with this and purchased a steel buffet bowl to cover the bread but the one I purchased was way too big and I forgot to return it and buy another. One guy even drilled a hole in and pumped in steam (I bought a hand steamer).
Thank you I will try this method! Much appreciated.
I realize of course my best method is to buy another lodge combo cooker (i.e. dutch oven). It's only $35 and a cloche won't be much cheaper and I can double my bread production.
Goodwill on Dollar Thursdays for a buck each. I have about 6 of them of various sizes and shapes. No need to spend a lot of money on them,
I was going to recommend a scientific approach.
I strongly recommend getting an oven thermometer to check whether your oven is coming up to the temperature you think it is. I've done a considerable amount of testing using baking steels, etc. and it's really worth your while to verify the temperature.
It may be that your baking steel is acting as a heat shield. I've had this happen to me -- the part of the oven where the loaf is located doesn't get fully up to temp. If the baking steel isn't in place when you use the D.O., that could explain the difference in results between the steel and the D.O.
If your oven isn't coming up to the proper baking temperature you won't get a nice, crisp crust. This is a good oven thermometer.
http://www.amazon.com/Taylor-3506-Precision-Oven-Thermometer/dp/B000BQWMTK/ref=sr_1_1?ie=UTF8&qid=1438297350&sr=8-1&keywords=taylor+trutemp+oven+therm...
Thank you. My old oven was badly calibrated so I only relied on the over thermometer (like the one you linked), but I've checked this oven and it's pretty accurate/
I usually keep the steel in the oven 24/7 regardless if I'm using it.
Did you check the oven temp with the baking steel in place?
The difference in your crusts with and without the D.O. is an interesting dilemma.
I'm assuming it's likely my fault and I'm not steaming the oven up enough. I put some porous rocks in a baking dish and filled it with boiling water. I've also tried the rolled up soaked dish towels. When I opened the door to remove them, a blast of superhot steam does come out...
I will do some checking this weekend and get back to you!
Steam can keep the oven from coming fully up to temp. That's why you remove the steam 15 - 20 minutes in.
Maybe bake a loaf out in the open without the baking steel and see what happens?
Perhaps I should also keep the temp 500 the whole time?
What's the typical baking process for on-stone or steel with steam added?
Steam for the first 15 - 20 minutes, then 40 - 45 minutes dry.
425F to 450F.
I got a second cast iron Lodge combo cooker
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If it ain't broke don't fix it ;)