Liquid Dough Desperation
First of all, thaks for all your incredible content. It's great to have such a huge and reliable source, even if I live in another country (in my case, Brazil).
I've been playing with levain for past a year now, but I've always baked pretty normal loafs that look like regular yeast bread.
Just recently I decided to try higher hydration recipes, looking for great crumb and crust like the ones I see online, but my dough always ends up so liquid I literally have to double up on flour, wich allows me to work on the dough, but results in a ok bread.
So, my question is: is it normal and should just keep going? Because it looks nowhere close to anything I've ever seen on any videos or blogs. It's really impossible to work with. I can't fold, I can't stretch, I can't work with it in any way, although it's only 65% hydrated.
Today, during bulking, I did 6 sets of folds (30min between each) and set it aside for 2 hours. It doubled in size, but had no structure at all, so all the air just scaped when I put it in the counter.
Here goes the recipe I use and I'll link a video I made to show you how wet the dough was after bulking:
- 270g AP flour;
- 175g water;
- 52g starter (100% hydration, 50% WW, 50% AP);
- 5g salt.
I'm getting really desperate here. Don't know what else to do. I've been working on this for more than 2 months and I'm starting to think I just can't figure it out.