The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Breaking Bread in Nor Cal

Jaybird's picture

Breaking Bread in Nor Cal

Greeting from Northern California.

Just a tad about me.  Name is Jay.  I teach homebrewing and sell home brewing supplies for a living.  I recently built a Pizza oven out of a used 1/2 BBL keg and in the process I was discussing pizza dough recipes with customers.  I have a customer that gifted me a 20 year old sourdough starter and so the bread venture began.  I started reading about sourdough pizza dough but quickly dove down the rabbit hole of sourdough bread.  

So it begins.  7 days ago I started feeding my new pet.  I am calling her Demeter :)  

After about 3-4 days of feeding her I decided to try my hand at a sourdough dough mix.  Watching a few YouTube videos I came across a guy in Ireland that has a lot of really cool easy to follow videos and I dove in!  

Here is the recipe 

800G bread flour

460 ML water

12 G salt

320 ML starter

Mix and kneed till window test proves good then into a clean bowl for about 3 hours to proof.

knock it down and portion and into the proofing baskets for 3-4 hours

Pull from baskets and into a 425*F oven for 30-35 min with a bit of steam

For the most part I am getting an OK bread.  "for the most part"  I am having my dough collapse when I cut it before I put in the oven.  

Does anyone have any insight in this?  Too wet?  To dry?  Not enough proofing time?  Too much proofing time?  I am a little frustrated but I am dredging forward and thought I would ask a group for a little help and insight.

I will be starting a new thread on my journey, issues and all.

Thanks for any insight!  






Lechem's picture
Lechem (not verified)

Nice to have you here. Great site. 

I've posted an answer on your other post. 

I've gone into more depth there but basically it's a sure sign of over proofing. You've met the shaped dough rise too much!