The Fresh Loaf

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Rookie Question: Forgot to warm the sponge...

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ozoz2000's picture
ozoz2000

Rookie Question: Forgot to warm the sponge...

Hi all:


 


I am trying the recipe from Lesson 3. I made the sponge yesterday and it had been in the fridge for 18 hours or so. When I brought it out, I divided it into a dozen pieces and added to the dry ingredients. As I was trying to form my dough, it seemed like I had to add almost another half a cup of flour to the mix. The dough was still pretty stick but I was afraid to add more flour. What do you think might be going? Do you think it could be because I forgot to let my sponge rest for an hour outside before I added to my dry mix?


 


Most importantly, can this project still be saved?


 


Thanks in advance.


Ozgur

SulaBlue's picture
SulaBlue

Is it humid where you are today?


I don't think the chill on the sponge would affect the amount of flour you needed. Having a cold sponge will lower the temperature of your dough, make it harder to incorporate everything as it isn't as lax as warmer dough, and make your rising time increase.

ozoz2000's picture
ozoz2000

Thanks for the answer, SulaBlue.


 


Current humidity is around 60%. I left to dough to rise now, I will keep the first rise longer. I am also gonna keep the dough closer to a warm spot in the house.


 


I actually liked how the dough felt. Not firm at all. But I am curious how it will turn. What happens to a stickier dough in the baking process? Reading my Reinhart but any help is appreciated.


 


Ozgur

Floydm's picture
Floydm

Yeah, I think it'll be fine, it'll just take a bit longer.  Have patience.