The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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HELP with 36h dough! Toss or keep?!

December 23, 2010 - 12:15pm -- roxbakes


Please help, ASAP! :) This is the 3rd day of no knead formula and don't know if the dough has gone bad or not, it definitely smells beery and had bubbles throughout with a darker coating on top. The formula was:

8 Cups of Whole Wheat

6 cups of white artisan bread flour

1 cup of flax meal

1 cup of almond meal

10 cups water

2 tsp yeast

2 tbsp salt.

I tried to fold few times the dough, to incorporate some more flout, but it's really sticky vs. elastic, when pulled, there is not much strength in the gluten.

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