can i save this dough?
i'm going to try......i am doing a sweet potato sourdough (my own version of a combo of maggie glezer sourdough challah and sweet potato challah.....a tad less rich and 50% whole wheat....EXCEPT by mistake i added an entire extra cup of ww flour! yikes....i mistook 800 grams of flour for 8 cups of flour (doubling recipe) luckily on cup #7 i said to myself...this is seeming awefully stiff....i think i'll double check the recipe....
the dough was dense as door stop.....so i added extra oil, water and salt. i'd say an extra 1/2 tsp salt, 2 TB oil and what seemed like LOTS of water....slowly over time i knead this in. i swear it must have taken me a good hour to knead this dough to get it fairly smooth and supple and anything approximately passing the window pane test. i hope it was worth it.
i seem to remeber reading in daniel leader's local breads that if you forget the salt you can knead it in.....well i hope the reverse it true that if you screw up the dough you can adjust......we'll see if my hunch about this dough proved correct.
i'll post pixs later after baking, later this evening.
rubato456,
You're in good company on messing up your recipe. I'll go out on a limb here. Every baker on TFL has messed up a recipe or two, big time!
I suppose once you found out you were overdoing the flour you needed to adjust all the other ingredients proportionally to be making the desired recipe. Was there any way to do that? Did you have any idea what weights you had applied of each ingredient? Otherwise I guess you're flying by feel, which sometimes turns out fine! (Other times, not so much.)
Let us know how you're improvisation (rubato indeed) worked out!
Soundman (David)
i can't believe the oven spring i got on this dough.....to think i almost pitched it!!
of course i don't know how it tastes....that will come tomorrow morning. gosh it's so pretty .....i almost hate to cut it.......and i'm so proud that this is ALL sourdough and not a drop of conventional yeast......i can't get over how much it sprung up.....unbelievable!!??
ww sourdough sweet potato bread
deborah
It sure looks great! How's the taste?
Jane
deborah,
That is one gorgeous boule! You are an improviser of great talent!
Do you have a crumb pic?
What'll you do next time to repeat this success?
Soundman (David)
Deborah,
You have indeed joined a large club. I keep blaming it on "Senior Moments" when I misread or switch recipes midstream now and then. This kind of thing is what convinced me to use a digital scale for everything. That's been a big help for me.
Your Boule is really quite beautiful! How was the crumb?
Keep up the good work!
Eric
well i guess i did a complete recovery as the taste is quite wonderful. confirmed by my daughter. it is mildly sweet, very moist, but not wet, and has that wonderful complexity that you get with a maggie glezer sourdough starter which is what i used. the crumb is fairly fine, as this is apporx a 60% whole wheat loaf. i ate WAY more than i should, having to test both loaves to make sure they were appropriately good. also the loaves are so big i can't fit in the bags i have so i had to cut them in half. i will post the recipe, as best i can estimate what i did....for it is a keeper. i can't be precise about the amount of water i added....but i think i can be about other ingredients (oil, salt, flour)
thanks for your kind remarks!
here's the crumb pix
crumb of ww sourdough sweet potato bread
deborah
It's amazing what you can get away with. I have been known to forget to put the yeast in the dough. I just tear up the chunks of the unrisen lump, mix yeast with water, sprinkle it around and knead away.....
Beautiful loaf....