The Fresh Loaf

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Sourdough fails on second proof

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a1usteuton's picture
a1usteuton

Sourdough fails on second proof

I have attempted making sourdough bread three times in the last week and a half.  The first time, the starter failed, due to tap water and temperature.  The latter starters I have made I used both rye flour and un-bleached AP flour separately.  They rose and responded like gang busters!  I fed them and they grew very well.  Three times I have mixed the pre ferment and it did poorly the first time ( I think from temperature).  The second time, I got through the pre ferment and tried to raise the total mixed dough.  It sat in a warm spot for 10 hours and did nothing and I set it on a pan of warm water and it took off, but then wouldn't get the second proof or rise.  The third time, Everything went well until the final proof and I am still waiting on the rise and to avoid cooking the dough, I am setting it on a thermostatically controlled heating pad.  What am I doing wrong??? 

Comments

Mini Oven's picture
Mini Oven

Ten hours is not unusual for a new starter.  What amounts do you feed the starter and how long does it take to peak?  temp?  That will give me some idea how long the starter will take to raise the dough.


Also, are you folding your dough during the bulk rise?   Sourdoughs do behave a little different than yeasted doughs in the rising.  Where as yeasted doughs have clear lines between bulk and proof, sd doesn't and gentleness is desired.


Mini

a1usteuton's picture
a1usteuton

I have been feeding on a 1:2:2 ratio and it generally peaks in about 10 hours, but that is difficult to tell since I work and am away for that long.  Also, what characteristics tell me it has peaked?  I just read an article about "10 best hints for making bread" and in it he says the starter and dough ought to be wet.  When my dough is wet, it's cold and it acts like it won't rise.  I've tried several different ways to warm up the dough, but they end up cooking the dough. ????  Thanks for your help,


Jon