January 22, 2019 - 5:52pm
over stretched in first bulk proof period?
Hello all, I need advice. I’ve been baking sourdough bread for a year with some success. Tonight I was preparing my favorite bread from Josey Baker, seed feast. I usually have no problem with this bread but this time after the stretch and fold and maybe little longer then normal bulk proof time (3h after the SaF, yeah looking back I did the SaF first 3h, every 30 min so it was not little but much longer then usual, altogether 6h30 min) I got a sticky mess when I tried to pre shape. The dough just went flat. I have no idea what to do now. I stuck it into a bread basket and into a fridge. What happened? How can I save it? Please help!
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It sounds like your dough may have degraded. The gluten may have broken down. Did you increase the percentage of starter/levain or maybe it fermented at warmer temperatures.
Just a thought.
Dan
Thanks for the response..I think the temperature might be the problem, together with the extra time. Is there a way back from there?
Thanks for the response..I think the temperature might be the problem, together with the extra time. Is there a way back from there? Can I still save it somehow?
You can bake it but it will probably be very dense.
Mid the gluten is damaged, the dough will not be able to hold the gas in order to rise in the oven.