Sourdough advice appreciated!
Hello!
I am a new sourdough baker and this is my 3rd attempt!
My last loaf went pretty good following this Perfect Loaf's recipe. (photo 1)
https://www.theperfectloaf.com/beginners-sourdough-bread/
I am using the same starter(50/50 rye&AP 100% hydration) but this time, I had to bake at night so I tried this recipe.
https://breadbarnone.wordpress.com/2015/10/30/sourdough-baking-on-a-work-night-the-complete-method/
I woke up this morning to shape the dough and it was just not folding it's shape.
It looked doubled or maybe even tripled in size, very airy, but felt very weak and sticky. (photo 2)
When I tried to shape into boule, the surface didn't want to hold together and started taring. (see photo 3)
Does this mean I over bulk fermented the dough over night?
Is there a good way to rescue this poor sourdough?
I didn't think putting this in banneton to proof would help so It's just sitting back in my bowl right now : (
Any insights will be super appreciated! Thank you so much!!
PS: I am not sure if I posted this question in the right place! If not, I'm very sorry in advance!
Only way to rescue now is to add more flour till you get a semblance of a dough (make sure to add more salt in the right ratio, if adding too much, so keep track of how much extra flour). Give it a brief knead then shape and go straight into final proofing. It'll be a short proof so keep an eye on it. Bake as usual.
I am trying this now. I had to leave the house so I put the banneton in the fridge...I will see what happens when I come home in 8 hours or so. Thank you!
This way only bides you a short time and it'll still carry on fermenting in the fridge. I hope 8 hours is not too long. Best of luck and let me know how it goes.
Hi Lechem.
I wanted to share the result with you. The crumb was super dense! Also I felt like the bread took longer to brown than my last loaf. I will keep trying! Thank you again for rescuing the dough.
This method is for an 11th hour save. Trying to avoid a total disaster. But it doesn't bide you much time. Add in extra flour, form a dough, shape and straight into a quick final proof. I think the extra 8 hours in the fridge wouldn't have helped. But it looks good and as long as it is edible and doesn't go to waste then that is a result.
Your original breads look really good. Just watch that timing! Looking forward to seeing more.
Hi, Lechem!
I think bread dough is endlessly fascinating. Here, you point out that you can feed a dough like you would feed a starter to get a rise. Of course, you rightly warn to keep an eye on the dough and bake immediately when it's ready as it won't last long.
That living lump of food and the organisms that feed on it just amazes me. Just yesterday during my stretches and folds it struck me how the dough relaxes after 20 minutes and quickly recovers its strength after only two or three manipulations. The dough becomes so strong that it simply wouldn't stretch! Incredible!
Murph
Over fermentation turns the dough into starter basically. It attacks the gluten and turns to goo. Only way to save it now is to add more flour (feed it) and get back that strength. But as there is now a lot of yeasts and you're basically just thickening up starter it's gonna be quick! It bides you more time to save the dough.
This relaxing then stretch and folding is a very effective way of strengthening the dough. Both are important. Stretch and fold and waiting for it to relax before the next one. You really feel the strengthening of the dough each time. Then when the bulk fermentation is done it goes through a subtle change. Not only is it airy and billowy but the feel of it is different. I've been baking for quite a while and only recently has this become more apparent to me. I no longer wait till it doubles as the guide but rather feel for this subtle change to know when the bulk fermentation is finished.