dough not rising
Hi
Hope someone can help me.
I have just started with sourdough breads a month ago as I was only using yeast so far. Got trouble to get the right bread as all come flat, After mixing all ingredients and S & F for couple of hours the dough gets nice and elastic but it does not rise at all from the first bulk fermentation till the last proofing. I do not whats wrong. I tell you how I do :
Sourdough: I use 50/50 ecological strong wheat flour & ecological whole rye flour, water at Fº 93 ( kitchen temperature Fº 60 - Fº 64 ), I live in the mountains so weather is bit cold but dry. Feeding it every 24hrs. Starter has one month life, is predictable and mostly passes the float test. I refresh it 8 hours before mixing and it comes with bubbles too.
* here there are some details which I do know if they may cause the problem: I drop few small teaspoons with starter and some of them floats but some do not. Do every teaspoon require to float ? I use water from the tap and is cold at this time.May I use warmer water ?.
Baking :
Strong wheat flour 60%
All Purpose flour 40%
Cold water 80%
Salt 2%
leaven 20%
Feed starter 8 hours before & Autolyse 8 hours flours & water at room temperature
Add Salt & leaven, mix it and do S & F every 30 minutes for 2 hours and leave it 2 more hours bulking.
After that I put the dough in the fridge for 12 hours. Divide & Rest for 30 minutes, Shape & proof for 1 hour and straight to the oven.
Any idea of what can be wrong ?
Thank you very much in advance for you advise.
All best
McMartz
End up like goo? What does the structure feel like after the bulk ferment? When you take it out of the banneton does it hold its shape?
and think of your dough like yourself. Bath temp is great and keeping warm while the yeast is growing. Cooler temps like your kitchen slow things down a bit if the yeast hasn't got up to snuff. Good so if you are going for slow flavourful rises. Could be your dough is just too cold for good fermenting. How is the starter preforming on it's own after feeding? More details please.
Keep dough under a wet towel to prevent drying out of the surface.
You might prefer a very wet starter at your cooler temps. leaving it out on the counter and raising the hydration over 200%. Let it ferment until effervescent and then use in place of the water in the recipe. This would give you a head start on fermentation for the dough. You will need a large gallon type jar and use about half while baking, then replace with flour and water to keep fermenting. Cover with a lid that lets built up gas escape without drying out.
Because of the high hydration, the starter won't be rising much if at all but you will see bubbles rising and popping on the surface. Stir before scooping out for dough.
after you make it. If you find the dough not rising after a day and it hasn't turned to goo, spread it out and add a yeast paste to the dough and knead it in. Then go with the familiar instant yeast times to bulk and proof the loaf. You will get extra flavour from the sd culture and a rise from the instant yeast.
I can say this, at those temps, you'll probably need more like 24+ hrs before the dough is ready to bake. I am close to 60F during the day, and about 55F at night. 12 hrs is a minimum for bulk ferment. And about another 12 hrs proof in my environment using all ap flour. Never had the need to use the fridge at those temps. I look at it this way, if it takes 24 hrs for the starter to rise and start to fall, the dough will probably takes at least that much time to do the same. At least that's how it goes for me. Good luck!