First attempt at Country Blonde (FWSY recipe) very little rise in final dough
Greetings,
I am new to baking, however I am a scientist so culturing bacteria, yeast and even mammalian cells isn't new for me.
However, sadly my first attempt attempt at KF's Country Blonde was a failure.
Background:
Levain starter was going well, no problems
Due to some traffic and work issues, I got home a little later than expected...
Levain 7am feeding Final dough temp 82.2F
Final Dough 7pm Final dough temp 80.0F
The dough was extremely wet and loose and I was unable to fold it. My final attempted fold was around 1am.
I woke up this morning to see it had doubled in size, however it was still wet and unable to hold any folds.
Is this because I missed the sweet spot with my levain?
Can I extend the bulk fermentation until it rises 3X? It's already been more than 15 hours :(
In addition, is there anyway to save this dough?
Kindly,
RHII
And where do you live? If you live in Europe and using local flour it could very well be too hydrated. Plus the timings for Forkish recipes tend to be overly generous. I'd say just the opposite. Once your dough is billowy and has noticeable bubbles beneath the surface it is done whether doubled or not.
P.s. preheat your oven and dutch oven. Dump the dough in and bake. Whatever comes out might not look amazing but I'm sure will still be tasty.
I live in the US and I'm using King Arthur's whole wheat flour. The white flour I use is Pillsbury AP. I'm preheating the oven and dutch oven 1 hour before I bake.
I figured that my starter might be to "young" so I kept it going this week. It is growing pretty well so I decided to try the recipe again this evening. I feed the starter in the morning ~7am and by time I get home ~6 it has tripled in size (a little pass the 2qt line)
I'll see how it goes with a more "mature" levain starter.