Questions about starter and bread dough from a noob
So, I am new to the Sourdough world, and so I have had some major issues with trying to actually make break with my starter. Three weeks ago I started a starter. I used some organic stone ground whole wheat flower. I used these instructions (http://www.sourdoughhome.com/index.php?content=startermyway2) Things started off great. After 36 hours the first doubling had taken place. I fed it, and this time it doubled in about twelve hours. I split it and fed it again. The site suggests that after about 4-6 (split/feedings) that you switch to regular flour. Even before this, though, the starter, which at first was always like a wet dough at the beginning began to be more like a thick batter. This only worsened after I switched to white flour. I would get a good bubbling on top, but it was very wet. I kept at it though. Now I have switched back to wheat flour. It is less wet and doubles well between each (split/feeding).
Last week I tried my first go at making bread with this. The starter had passed the float test, and was over a week old. I followed this recipe (http://www.sourdoughhome.com/index.php?content=sfsd1). After kneading the dough and having it pass the window pain test, I was happy to set it aside to proof. In twelve or so hours, I was shocked to find that the solid springy dough I had let rise was now much more wet than when I had left it. I have made breads before, and I had never seen the dough appear to acquire more hydration after rising. That is exactly what appeared to have happened.
I just did my second try, and only made one loaf (half the above recipe). It definitely doubles, but still appears to have "acquired" hydration and is nothing like the dough that I started with before the twelve hour proof. What am I doing wrong?
Help!
Thanks,
The first thing I'd suggest (if not already doing it), is to stop using cups and start using weight. Ounces or grams it doesn't matter, but it's more accurate for consistency.
World of goo:
What temperature?
12 hours bulk ferment. Might be a bit long if you're in a warm room. Springy dough turning into gloop is usually a sign of over fermentation. You can sometimes recover by re-kneading, but the mix will probably be quite acidic by this stage. You've made a new starter... (It may also be that you forgot the salt and the yeasts have really run wild)
My overnight breads get 9-10 hours at most in a coolish place - I aim for 18°C but really try to keep it under 20°C. That recipe is calling for 20% starter - I use 30% most of the time, so it feels like it should be OK for that time, but it will really depend on temperature.
So try a cooler place next time and/or a shorter ferment time.
-Gordon
Well, that all makes sense. And thanks Gordon. What i was doing, after kneading the dough, was letting it bulk ferment in my oven with the light on. I imagine that had the temp near 80 F. So I will shoot for cooler temp and shorter time.
Try checking the dough at 2, 4 6 and 8 hours to see if it has turned slack.
fwsmith83, you're overfermenting, just like drogon stated.
The particular formula and recipe that you used combines bulk fermenting, stretch&folding, and final proofing into one step. I think the author may have ommited a few important and fundamental steps.
Read this recipe: http://www.thefreshloaf.com/recipes/rusticbread
My process consists of these steps: Autolyse and starter prep -> Mixing Dough -> Bulk Ferment -> Stretch and Fold -> Shaping -> Refrigerated (retarded) Proofing in basket-> Scoring -> Dutch Oven Baking
And each step is not wasted, and definitely contributes to the final product.
I hope this doesn't intimidate you.
Thanks for the comments. I think the over-fermenting makes perfect sense. I have never done any of this so I am enjoying the learning process. I plan on giving it another go this weekend and making some changes. Mainly, I will shoot for a cooler temperature, and keep and eye on the bulk ferment so it doesn't go too long. Hopefully will be nearer to the mark.
Thanks,