The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

'Spilling' sourdough by a newbie

ermintrude2019's picture
ermintrude2019

'Spilling' sourdough by a newbie

Hello there

This is my very first attempt at making sourdough and it all went a bit out of shape and 'spilled' out of the bowl onto the tray, so I wondered what I can do better for next time? Is it too much water? Overproved? Its been quite sloppy since the start but after I took it out of the second prove it literally slid out onto the tray and had no shape at all :(

I used this Paul Hollywood recipe and after looking round your site a bit it seems maybe it's overhydrated? By my maths its about 75% but I'm not sure I'm calculating it correctly?

Any help very welcome!

 

Nic

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ermintrude2019's picture
ermintrude2019

Also as you can see I found it hard to get a knife through the dough to score the top, it just kind of pulled the dough along with it (it is a very sharp knife!)

ermintrude2019's picture
ermintrude2019



Finished product - photo make it look better than it does in real life!

BreadLee's picture
BreadLee

I hate to bounce you around recipes,  but I've found alex's to be the easiest,  and simplest to follow.  Just my opinion,  but he gave me my first sourdough success after five failed attempts.  Make sure your starter is active and bubbly when mixing into recipe.  Good luck! 

https://youtu.be/APEavQg8rMw

 

 

ermintrude2019's picture
ermintrude2019

Ooh lovely thanks, I will try that one next, never done sourdough before! :)

calneto's picture
calneto

If your starter is 100% hydrated,  your total hydration is 77%. If your flour is strong, this should not be s problem, but it is harder to handle wet dough.  My suggestion is that you do the same recipe,  but with  a long, refrigerated, autolyse. I do this step overnight. This way you are sure to have proper gluten development.

ermintrude2019's picture
ermintrude2019

Oh thankyou, the first rise I did in the fridge but the second one I left for 4 hours outside the fridge so I will try both in the fridge next time, thanks for the help!

calneto's picture
calneto

I do the autolyse in the fridge. Then bulk for 5 or 6 hours at room temperature - 25C Then proof again in the fridge.