Help with stickyness after first fermentation
Someone offered a job as an artisan baker in a pastisserie and I (in spite of my very little professional experiencie) decided to accept. The issue is that I am on my own. Nobody can help me and I can not ask anybody if I had any problem. The job consist in design of breads, setting up the bread working schedule, and everything, from scratch. I have to coordinate as well my schedule with the one of my workmate. (a young pastry chef).
So, I have begun two months ago. I started with 3 kinds of bread. Everything I bake is with only sourdough and it was going fairly good, until I had a big problem with the consistence of two of my doughs. The situation is as it goes:
I start to mixe the ingredients for my spelt bread. Turn on the mixer, and observe the process. I start with 5 minutes on first speed, without salt, then a short autolyse period of half an hour, after that I go on again in the mixer (adding the salt) for 3 minutes in second speed. The dough seems with a good extensibility and gluten formation. Is soft and doesn't sticks to the mixer bowl when I picki it up and put it inside the container. But... after a period of say... 3 hours and a half and two folds, when I continue with the stage of weight, divide and shape, the dough becomes soo sticky, and the dividing and shaping is really difficult. From that point everything is a mess, because all the schedule changes too much and the times for the other breads overlap, and I am suffering, fearing overfermentation, and other posible problems.
I tried to correct the hydration percentage. But I can not add too much flour because this bread is meant to be a rustic one, one of thouse that have a big oven spring with steam, open crumb texture and all that stuff. So... sometimes still happens to me. Is it normal this so big change of texture after the first fermentation period?
This is the formula I have used:
- flour ---100%
The sourdough is approximately 90-100% hydration and is fed twice the day before. When I add it to the main dough, it contains bubbles and is not so sour. The loaves tend to rise almost three times its volume so I do not think by the moment that there is a problem with my starter. Last thursday I made two kinds of bread, and I had this problem with my two doughs, the other one being wheat 80% extraction.
(I normally work with whole grain flours)
Can anyone help me?
Today I have reduced the hydration, but I am disoriented, and am worried because I have people waiting for my breads and last thursday I had to throw some kilos of dough to the garbage. When everything goes well all the loafes are sold in a day.
Thank you and sorry about the too long explanation.
have a nice day.