Sour Rye dough problems
I have been making Rye Breads for about 6 months now and have occasionally run into a problem with the dough when I use a sour starter and commercial yeast.
What I think happens is when I let the first ferment go too long it creates a somewhat slimy dough that kills the commercial yeast. It is really weird. It does not happen all the time but sometimes when I have let the first dough sit too long it rises all right but it's texture is strange and it is on the forever clock to get to a proofed dough. I have been using the starter for 2 years and it was recently refreshed with organic grapes and it smells great and produces bubbles. Here is the dough I made today and the process I followed if any one has any ideas why 12 hours after I shaped the loaves they have only risen about 30% I would love a theory.
2 cups of 100% Rye Sour
6 oz of Dark Rye
1/2 cup bottled water
I let this rise overnight on the counter. It rose up in the bowl about how I expected it to do. I could not bake so I added 1lb of Pendleton Mills Power Flour and let it rise again overnight. It rose up like a bandit and doubled in bulk.
I added 1 cup water with 1 Tab Barley Malt Syrup at105 and
1 Tab. +1 tesp SAF instant yeast and proofed it ( it was alive and kicking)
I blended that into the Sponge and added 20 Oz of Power Flour
1 OZ salt
1 tsp Flour Salt
1 Tesp of Rye Flavor (KA)
2 oz of Safflower oil
3 Tab Caraway
2 oz organic molasses
mixed it all up, let rest 30 min then kneaded it on #1 on my Hobart for 10 min. Well I knew there was big trouble in that bowl when it would not come together and formed 3 independent clumps of dough in the bottom of the bowl...What the #*&!! is that? So I let it rest about 45 min and hit again for another 10 min and it finally came together..begrudgingly. So I let it rise and after 3 hours!! it had about a 20 or 30% rise. I took it out and shaped it. Now they have been sitting on my counter covered in plastic for 12 hours (it is about 65 degrees in my kitchen) and have risen about 1/3. They look fine and I have been hoovering and poking them to see if they are proofing, they are slowly --slowly getting bigger. I am going to let them go all night and check them early in the morning to see what is happening with them but this is weird.
If any dough Doctors are out there and can give me clue what is happening. It is definitely a chemical change in the dough because it does not feel like a regular dough. It is very dense and when you pull on it it pulls out in a long piece and feels lax. I do not get it?? There is plenty of gluten in that Power Flour to lift that dough it is about 14% according to the Mill. My commercial yeast is fresh, and the Sour is in good shape. So aside from Aliens zapping it what is happening? Thanks Pam