The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bubbling mass in the banneton?

Adri123's picture

Bubbling mass in the banneton?


Have been trying pretty hard to get where I want to be with the sourdough.  Novice assistance required please.

Whatever the recipe and timings I seem to end up with a bubbling slack mass in the banneton which requires 'pouring' out onto the baking paper as its going into the oven.

I've tried messing about with the quantities of flour and water into the mix but eventually end up with the same bubbling slop which sticks to the sides of the banneton.

I know that I could just make it much drier but my aim is to end up with a very open crumb as we love the bread we have at a bakers in France and it seems that to get an open crumb high moisture is required.

Can anyone help with suggestions as to where I'm going wrong?


texasbakerdad's picture


Bubbling mess! Sounds like fun. If it is bubbling, you are doing a lot of things right. 

For us to effectively help you do a post mortem, we need a bit more info:

  • Recipe used measured in weight
  • pictures of the bubbly mess are always helpful
  • Description of your bread making process.

Good Luck!

Adri123's picture

430g french flour

300ml cold water autolyze in fridge at 13:30.

taken out of fridge at 21:00

140g starter, 10g salt, 15g malt extract, 3 tsp butter added and program 2 on bread machine started to mix and give light knead.

program 2 terminated after 20 mins and mix placed in oiled bowl in fridge overnight.

8am taken out of fridge.  S&F.

left to rise at room temp.  two more S&F.

into banneton and left at room temp.  lots of rising in the banneton and that's when it's the sloppy bubbling mess.

into oven at 240C

Abe's picture
Abe (not verified)
  • 430g French flour
  • 255 ml water
  • 140g starter
  • 10g salt
  • 15g malt extract
  • 3 tsp butter

No autolyse.

Choose a dough only option which has about a 1.5 hour rise.

Stretch and fold then refrigerate till the morning.

Shape, straight from the fridge, and final proof till ready.



BTW... there are many different French flours. Which one?

kendalm's picture

Abe is recommending a drop of hydration from 74% to 65% - one thing to note that T55 at 74% is approaching ciabatta slackness then add in the starter and it's gets even more sensitive real quick and to boot it looks like the mix is a bit aggressive. If you can stand mix this at 8 on low then 2 on high at this hydration you may now be in the zone ;)

Adri123's picture

The flour is T55.

I'm trying to get an open crumb.  That's what all the experimentation is about.  I can make a decent loaf that tastes good but the open crumb is eluding me.

Thanks for the help


DesigningWoman's picture

for pastries and sauces. You might want to go with at least a T65 for bread.


 Edit. I meant T55 was good for pastries and sauces. Sorry!

kendalm's picture

probably the most commonly used flour for bread in France in fact T65 is a bit weaker by a smidge. There are varieities of T55 that cater to sauces but tend to be the ones without amylases and malts regardless they still mix up into fantastic well structured bread that just lack flavor and character.   seems to me the problem maybe 20 minute mix cycle - this type of flour only needs 10 minutes - 8 in slow and and just 2 more will do it on high to form a fantastic dough - overworking a T55 will no doubt will result a gluten breakdown and very easily - it's a delicate flour. OP might like to try something stronger maybe ?