So my sourdough has not been behaving lately and I was wondering if someone could troubleshoot for me. I am following this recipe http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/ which previously given me good results. I will post some shots of the crumb and recent bakes so see what you guys think.
I live in India and have a hot un-air conditioned kitchen. This did not stop me from following the KAF rosemary olive oil sourdough recipe exactly and letting the dough have a long ferment. This morning I woke up to a wet,bubbly dough. I tried shaping into a boule and this is what it looks like now. Can I use this as a starter for the next loaf? Can I bake it as a "Ciabatta"?
Hi All. I suspect the answer to my problem is overproofing but please provide your input so I know for sure.
I've been making my basic wholewheat ciabatta for years; I can do it on autopilot. Yesterday, my autopilot failed when I was trying to proof bread AND do the laundry. I formed the bread into boules for the last rise and ... forgot about it. Hours later, after the laundry had been folded and put away, I looked into the kitchen and freaked. I baked the "loaves" anyway. They spread out and are 1-1/2 inches high :) They are somewhat coarse, but don't taste at all bad.