March 6, 2017 - 12:22pm
Sourdough rising question
I have a powerful and sour starter. The only problem I have is when I turn my bread dough out from the reed banneton it collapses and spreads out like a focaccia. I tried to add more flour to the next dough, KA bread flour, and the dough got stiffer but did not rise much and collapsed when I slashed it. How can I get a lighter dough that does not fall when slashed?
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Collapsing when scored is a sure sign of over proofing but before I commit I'd need the recipe and method followed.
Love your name! I'm certain I forced the proof using my Bord~Taylor proofing box. I need to use more humidity in it and not make it so warm. I need to knead the dough more also. I'm feeding my starter daily sometimes twice a day. It's bubbling like crazy and smells like a good sour.
Sounds as though your powerful starter is a hungry starter. My guess would also be an overproofed dough. Baking sooner or proofing at a cooler temperature may help you find the results you're seeking. Also, be sure that you've developed the gluten sufficiently - the lightness you mentioned is air (well, gas), and a well-developed matrix is what traps and contains it.
Much success to you!
Yes, I use a Bord-Taylor proofer box and it is probably too warm. I need to slow the rise with a lower temperature. I probably need to knead my dough longer to develop the gluten further. I will try to not overproof. Thank you.
starter you add to your recipe. Cooler temperature, less starter and lower hydration will all slow things down. Also don't follow a schedule determined by the passage of time, use your eyes and feel to determine when the bread is ready.
Gerhard
I will use a cooler temperature and less starter and less hydration and I will feel the dough and watch the rise and not over proof. I do that with my challah and they turn out perfect every time. This sourdough is making me crazy that it won't do what I want it to do. Thanks for your suggestions.
Deflation (losing gas) is a sign of overproofing. But spreading (without losing gas) is usually a sign of underproofing during the bulk stage. So if your dough was delicate and deflated then it may be as simple as reducing the proof temp and time. But if the dough spread (without deflating) then you're not building enough gas structure during the bulk stage (and/or building insufficient tension during shaping).
And that could have several causes, though usually it's caused by an under-active starter. Bubbles alone are not a sure sign of a starter's leavening strength. A vigorous starter should be able to at least double in volume withing 8 hours of refreshment (though tripling is better) using a typical feed ratio such as 1:2:2 at decent room temp.
If your dough didn't gain much volume during the bulk, if it felt heavy or dense, if it spread flat like a pancake during the bench rest after preshaping then it was most likely underproofed. And so you may just need to adjust bulk time and temp, or you may need to adjust your starter maintenance routine to get your starter active enough to give a good rise.
Trevor