gluten strength
I've been casually making sourdough bread for about a year and it seems that whenever I make a loaf, I can never get it to hold its shape. I'm not sure if I am not developping enough strength, and/or if I just can't shape it.
This time, I tried some slap and folds but it got soupier and soupier as I did it, so I placed it back into my bowl and did stretch and folds for 2 hours. I did a window pane test and it performed well....
This is an aprx 70% hydration dough, with 30 min autolyse, 4 min slap and folds, 2 hrs stretch and folds, and 12 hrs retarded in the fridge. In the morning I gave it one last stretch and fold, bench rested, and then pre-shaped fine. For my shaping I just couldn't seem to get it to hold a shape and the risk of tearing the outer tension was imminent.
I use fresh flour from a local bakery, a mix of 80% extraction and hard white.
I've watched countless shaping and kneading videos. I thought for sure this time I would have it.... but It's just a loose ball that seems to have no structure. I just don't know what to do anymore....help.
Consider taking pictures and posting to them. That would help.
I’m wondering what the temperature in your refrigerator would be. Is the dough rising during the BF in the frig?
Dan
These two results seem to be contradictory:
In my own experience, by the time the dough is truly at risk for tearing, the dough has a very taut, well-defined shape.
Pictures might help.
of the dough...
More info and details about the starter. Also how does it taste when ready to mix into the dough?
Was the dough starting to puff up any before the long retard? Fridge temp?
Define "fresh flour" please, fresh ground? How fresh?