April 3, 2018 - 3:27am
same hydration different stickiness
hi, I have one question, in the same recipe,
65% hydration after 1 hour and 6 folds my dough looks like this (sticky, not able to form a dough ball ) :
but for another baker ( Trevor ) looks like this ( perfect round ball - not sticky - tight ) :
everything I did was following his steps, whats wrong in here? could something be wrong with my flour? if so what that could be? please guide me
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We would all like to be able to handle a dough like Trevor :)
And are you following the same recipe? I don't remember Trevor doing 6 folds in one hour.
and would also like to be able to handle dough like Trevor....sigh...
However, I use UK flour which is 'weaker' and my dough was always much wetter with the same amount of water...so much so that I actually could do a Rubaud rather than the ball technique.... Kat
Lechem what I mean is after an hour of resting, folding dough once ( 6 folds and stretch ) , in my country we have a flour that we buy from bakeries, they just call it flour and use it for cookies and bread and everything ... I guess its more like an all-purpose flour. the bread they bake in a bakery in here is just very sponge-like with no open crumb.
notacrumbleft exactly, i am beginning to think maybe it has to do something with the type of flour that i am using since I am using the same amount of flour water and starter ... so what do you suggest ? do I change the recipe and decrease my water to make the dough looks like Trevor so maybe i could handle it like him ? or doing the same wet dough and this time use rubaud technique rather than ball technique ?
weaker flour make the dough more sticky and wet ?
leave everything else the same and see what happens.
I finally started doing that with Robertson’s recipes in Tartine 3. I am a much happier camper for it.
If the flour is from a different batch code, that could be the problem. Could be too low a falling number or too much starch damage from the milling process.
Danni3ll3 I think characteristic of each flour is different, since I don't have so many types of flour in my area and I have to work with just this type of flour , I guess I have to get to know my flour better , I think water absorption and protein percentage in each type of flour could different. the difference between what I did and what I saw in Trevor doing in the video and the different end results might have something to do with my flour, so I take your advice and hold back some water. but I save the original recipe somewhere in case I could find stronger flour.
grind hum, could you please tell me what sort of result damaged starch can cause? because I make sourdough from same flour and it seems to work good as a food source, so my concern now is about low protein content that might have caused my dough to look wetter than Trevor's dough in the video .