Vanessa Kimball miso and sesame sourdough
Just tried the miso and sesame sourdough from The Sourdough School by Vanessa Kimbell.
It's an 80% hydration dough with a tangzoun roux added.
The dough came together quite nicely but 2.5 hours into the bulk it started to loose it's elasticity and my fingers started going through the dough whilst trying for a coil fold.
I've decided that if it has no structure now it is not going miraculously develop some in the next hour. So to avoid a messy attempt at shaping it I've given up. Hey ho, we win some and loose some!
Anyone else tried this bread? Got any high hydration tips? I'm autolysing whilst I'm at work (8-10 hours) and am proving in my oven with a tray of hot water on the bottom shelf for temp. Could the steamy atmosphere be working against me?
Or should I have completed my bulk in the fridge? That could firm up the dough a bit?
Thanks fellow bakers!