January 10, 2020 - 8:07am
Too goopy?!
Hello! Newbie question here.
Brand new to sourdough bread, and having trouble figuring out just what went wrong here. I mixed the levain and the flour and left it for its first rise--but when I went to do a shape and fold some time later, it all went awry! It had definitely risen, but it was so goopy that it was impossible to shape. I'm sure this is a really silly problem, but my newbie brain can't figure it out! thank you.
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Im a newbie as well but it would help more experienced bakers if you provide your bread formula and what you did exactly, Just from the looks of it you need to clean your house and take a shower!! ;)
Yes, Kash. Please reply with your recipe or a link to it.
The gluten was not developed. It looks like you may have used quite a bit of rye, but just a guess.
Dan
Yes, I used rye flour--I've attached the recipe I used.
(and yes, there was a very big cleanup after, haha!)
I don't see any rye in those formulas. Are you saying you replaced all the flour with rye? If so, there is your answer.
Kash, would you be open to trying another recipe? I’m pretty sure the one you’ve chosen is a good one, but if we recommend a recipe many of us on the forum will have baked it and be very familiar with everything dealing with it.
Weather you opt for a suggested recipe or decide to work with this one, we are here to help...
Danny
yes, i would be happy to try a different recipe! plus, i won't use rye flour again--it's just the flour i had in my house and so i used it, thinking it wouldn't make a difference. whoops! rookie mistake
Kash, which type of bread are you most interested in baking? Machine mix, hand knead, no knead, etc.. I suggest an all white flour for your first attempts. My theory is to gain success on a basic sourdough. Once you succeed with a basic formula you will be better prepared to expand your repertoire. Nothing builds confidence more than success.
Also, is your starter active and mature? Without a healthy starter, success with sourdough is not possible.
Danny
I am happy with either hand knead or no knead (I don't have a machine)--I've made regular commercial yeasted bread many times, but this is my first time trying sourdough. My starter is active and happy and mature, yes! I got some from a friend who has been baking with her starter for years and I've been feeding my offshoot weekly.
thank you all for the help!
Kash, this recipe/formula was posted for bakers that are new to sourdough. Please photograph and document the bake on this link.
http://www.thefreshloaf.com/node/56678/123-sourdough-no-knead-do-nothing-bread
Do not hesitate to post any questions to that post. There is plenty of help available. Many bakers on this forum are super generous and willing to help in any way they can.
Danny
Rye contains pentosans. Those form a gel when hydrated and are responsible for the stickiness. Also, it contains little gluten, which is of poor quality.
When you work with doughs like this, it's better to put the dough into a tin and rise and bake it in there. That way the bread keeps its shape and you get a better crumb (also the tin is supporting the weak gluten network.