The Fresh Loaf

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My SD Loaves Look Like Cow Patties!?!

grain_farmer's picture
grain_farmer

My SD Loaves Look Like Cow Patties!?!

Thanks to you all, I finally got my starter squared away and it is thriving. I have baked three loaves so far, from three different recipes, and each one has experienced the same issue. The dough after kneading is a nicely behaved little ball, then after fermentation it is a blob that literally pours out of the dough bucket like ciabatta. There is little way to shape it and it is too sticky to score it. Consequently, each loaf goes into the second rise looking like a big, flat cow patty disk. I tried to proof one in a basket and put it directly on the hot baking stone, and it spread like crazy as soon as it left the basket. All the recipes rise some, and have ok oven spring, but just become more and more sloppy and spready as the process unfolds. I've tried recipes with both % weight and volume and the result is the same.

What is causing this and how do I fix it?

I want to be able to shape my loaves and get some vertical lift rather than spread. I assume it is some type of hydration issue and a drier dough at the beginning may help.

KathyF's picture
KathyF

How long are you proofing it? At what temperature? Are you doing stretch and folds during the bulk rise?

grain_farmer's picture
grain_farmer

I am proofing it in a straight-sided, graduate cambro container as long as it takes to almost double in size. The ambient temp of my kitchen is probably 75 degrees F. No stretch and folds as the recipes don't call for it.

dabrownman's picture
dabrownman

recipe.  it is either poor gluten development, too wet, over fermented, over proofed or some combination.  It it is a spreading blob, that won't shape after bulk ferment..... it is way over fermented

estherc's picture
estherc

Try a bit less hydration. 

I find that final rise done overnight in the fridge also firms it up a bit. Works nice for scheduling too, get up in the morning and bake fresh bread. Great way to start the day.

Unclepauly's picture
Unclepauly

I also had the same problem early on.  Try cutting back on the starter and let the dough ferment in a refrigerator overnight on day one.  The other key for me was discovering what properly developed gluten looks and feels like.  It's not something you get just from following a recipe to the letter.  Additionally, you may not be using enough salt.  Salt throttles yeast activity.  Not enough, and the yeast will multiply uncontrolled in room temp.

I've learned that my strain of yeast is really explosive and I need to slow it down as soon as it's doubled.  I also believe you need to fold and knead the dough to get "that feel".