The Fresh Loaf

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why is this so flat

mickeyk44's picture
mickeyk44

why is this so flat

this is mostly ww with maybe 10 rye

 proofed over night 18 hours at 65-70f

 folded a bout 5 times at 3 hour interves

after 1 st proof   folded ans shapes 2 hours in bowl at room temp 2 hours in the frig

when I put it in the dutch oven at 550f it just flattened out (lowered to 450f with lid on ) for 20 minutes

400f with lid off for 20 minutes

 cooled and cut

 taste fine the bottom is a little tough, but its flat

 I had fed my starter 4 hours before using it 1/8 cup ww flour and it was fed the night before 1/4 cup ww

 why is it so flat ids the dough to wet? so it flattens in the pot

AbeNW11's picture
AbeNW11 (not verified)

18 hours!?

Seems very long unless retarding at the BF stage.

What's the recipe?

mickeyk44's picture
mickeyk44

this is a no kneed recipe

AbeNW11's picture
AbeNW11 (not verified)

How much starter is there?

mickeyk44's picture
mickeyk44

I doubled this and used whole wheat instead of ap

77g starter 26g rye 193g white 4-5g oil 4-5g salt 150g water  and the starter was converted to whole wheat, the ww is 15gm protien per cup 

AbeNW11's picture
AbeNW11 (not verified)

Flour 100%

Water 68%

Salt 1.8 - 2.3%

Oil 1.8 - 2.3%

Starter 35%

 

I'm taking your starter is 100% hydration which gives you a final hydration of 73%

 

A bulk fermentation of 18 hours for 35% starter is far too long. Where did you get this recipe?

If I do a regular recipe, not a no knead, of these types of proportions I'd probably bulk ferment for maximum 6 hours then shape and final proof. But no knead recipes do rely on longer times. Why don't you do an overnight bulk ferment for maximum 12 houyrs. Then shape and final proof. I'm not sure if even this would be too long but 18 hours and you've basically turned it all into starter. 

I think there are better recipes out there. I also think going simple with Flour, Water, Salt and Yeast is good way to start before adding in oil etc. 

Tomorrow when I get into work (I keep all my recipes on a file there) I'll try and email you one. 

 

 

mickeyk44's picture
mickeyk44

thank you Im new at sour dough but my diet needs as much whole grain as possible and I really like rye