Floppy dough? How to maintain shape of high hydration doughs?
I have been trying to make a good hooley crumb loaf on and off for a couple of years now, based on my own experimentations. It all started with the no kneed bread, which worked fine however it took 2 days and it was always floppy. I worked out that flours aint flours and that hydration ratio was important (i worked it out by ratio on a specific flour, rather than hydration %).
My interest has recently ben reignited and I would like to try to push making a good loaf to a level beyond my previous hands off approach.
I have a BOSCH high power mixer and have realised that needing the dough actually can bypass the long waiting time of the overnight dough (the gluten forms much faster), and now I have started using % hydration as my measure.
I worked out that 85% to 90% hydration provides the type of holey crumb I am after. However, shaping has always been a problem. I tried raising it in a benton but it still flops out when I take it out for a bake. Regardless whether I shape the dough or not I end up more of a flat bread type shape.
Can someone give me advice on how retain shape on high hydration dough? I would love to make nicely shaped loafs with the holey crumb that high hydration offers...
That's a lot of different issues in your post, really. My suggestion would be to get a book like 'Flour Water Salt Yeast' and follow its instructions. I think it will help with a bunch of the variables, get you into a more typical range. (Start with something like the Overnight Poolish recipe). Basically, understand that good bread takes time, so rushing it is not really a goal. Some parts just can't be rushed. And shaping wet doughs is tricky, and takes practice (I still flail around with it sometimes...) There are good videos out there, try googling 'shaping high hydration doughs'. But the Flour Water Salt Yeast book is a great, clear, helpful resource (and he has videos of some of his techniques online too.) Good luck!
You don't necessarily need that high a hydration level for a 'holey' crumb. I make breads that are less than 70% hydration and they have a wonderful, creamy, open crumb. At 85% to 90% (depending on the flour), you're always going to have 'floppy' dough I'm afraid.
The recipe, bulk fermentation time and temperature, handling and final proof time and temperature will also affect the crumb structure.
If you want to keep it from spreading too much and it will, then do the final proof in the fridge seam side down and bake it straight from the fridge at 90% proof, seam side up without scoring. You will be amazed at the difference this will make.
Happy baking
Check out David's weekly bake here> http://www.thefreshloaf.com/node/48663/weeks-baking-july-18-2016 for a good example of a gorgeous crumb from 65% to 68% hydration. And so much easier to handle! Unless you want so many holes that you're eating more air than bread. :)