The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Paging Sourdo Lady

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sydneyh's picture
sydneyh

Paging Sourdo Lady

Dear Sourdo Lady,

I require your assistance in improving my sourdough bread.  I have been using the following recipe (below) for refrigerated dough, I add a cup of my starter to the recipe.  Everything goes as planned UNTIL I remove the dough from the refrigerator.  I knead it using the envelope method and allow it to rise, sometimes 4 - 6 hours.  If I don't bake the dough in the bowl I poof it it, it falls flat, like raised pita bread.  What tips do you have to help, the product is tasty but it doesn't look very good.  :(

http://www.food.com/recipe/5-minute-artisan-bread-325571

SourdoLady's picture
SourdoLady

I don't know if I am really going to be of much help to you because I have never made that recipe, or any of the breads baked in a pot. There are plenty of other people here on the site that do bake that type of bread. Hopefully some of them will see this post and come to your assistance. The only thing that I can tell you is to try adding a bit more flour. If your added starter is of a higher hydration than the dough recipe, that could be making your dough too soft.

Antilope's picture
Antilope

Which is a little wet, in fact, in the no-knead bread category, before you add your starter. Depending on the starter hydration, the dough could be even wetter. Probably why the dough spreads out and won't hold its shape. Reduce moisture a little for a firmer dough that will hold its shape.

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Recipe at link given:
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3 cups lukewarm water
1 1/2 tablespoons granulated yeast or 2 (7 1/4 g) packets granulated yeast
1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
6 1/2 cups unsifted unbleached all-purpose flour (not strong)
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Recipe with approximate gram weights added
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3 cups (680 grams) lukewarm water
1 1/2 tablespoons (14 grams) granulated yeast or 2 (7 1/4 g) packets granulated yeast
1 1/2 tablespoons (18 grams) kosher salt or 1 1/2 tablespoons other coarse salt
6 1/2 cups (812 grams) unsifted unbleached all-purpose flour (not strong)
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Baker's Percentage for recipe:
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83.7% lukewarm water
1.7% granulated yeast or 2 packets granulated yeast
2.2% kosher salt or other coarse salt
100% unsifted unbleached all-purpose flour (not strong)
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dabrownman's picture
dabrownman

original no knead recipe,  Works every time.  Yours has a little too much water in it.

http://www.marthastewart.com/332658/no-knead-bread