January 21, 2020 - 7:05am
Hello from the UK
I joined The Fresh Loaf recently and this is my first post on the Forum after lurking for a while.
I am based near Cambridge, UK, and recently (a few months ago) started to make bread (courtesy of approaching retirement). Like all rookies I decided to start with sourdough (I know, I know), where I am only now starting to get presentable loaves. Predictably I am struggling with how sticky high hydration dough can be, but each loaf is better than the last.
Regards,
Julian
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Glad you joined the gang, Julian. The working masses on The Fresh Loaf must look upon us retirees with envy. We get to bake whenever we want...
I recommend you start with a basic sourdough recipe. Once you perfect that you will have the experience and confidence to move on to other breads. A hydration of ~68% would be a good starting point. If you like the idea, we can suggest a recipe/formula for you. Make sure to photograph and post your bakes. We are here to help.
When starting out it is important to know that your starter is active and ready for the job.
Danny
Hi Julian, also new here, couple things I tried that were helpful:
1) reduce the hydration on your favourite recipes you’re struggling, even a couple % is helpful, then you can slowly increase as you gain confidence
2) a cold bulk fermentation works for me, the chilled dough is easier to handle.
good luck