What's wrong with my dough?
Here is the recipe: 100g starter (100% hydration), 350g bread flour, 150g ww flour, 375g water, 8g salt.
Since I could not find any ww flour, I use a total 500g bread flour and reduce 60g water. It turned out super sticky so I gave it additional 200g of bread flour and there is it, stick to my hand like hell and when I pulled it up, it stretched like chewing gum. The photo above showing the dough after the 2nd strech and fold. What's wrong with my dough? This is my first attemp and I don't know what to do with it. Do you guys have your foolproof recipe for low hydration sourdough bread? I'm pretty afraid of the high hydration one.
P/s: Can I bake sourdough bread at low temperature because my super old oven cannot even reach to 400F for any longer than 30 minutes.
Here is it when I tried to shape it into a boule
1st question how old is your starter? how have you been feeding your starter? how often? does it live in the fridge? to me (and I'm a bit of a newb) it looks like it is possibly proteolytic which means it's eating all the gluten instead of just eating the starch.
It is 4 weeks old and I have been feeding it every 24 hours. After 3 weeks of no activities I decided to boost it up using pineapple juice. 2 days before baking I fed it every 12 hours with pineapple juice because it did not rise if I just used spring water. Also, it does not live in the fridge since I will give it another try soon.
For successful feeding you need to discard around half the starter to remove dead yeast and eaten flour. We are only trying to cultivate yeast, not ferment the flour.
So once half is removed it needs building back up with fresh flour. Fresh food!
Pineapple juice contains a lot of sugar so theres a chance it overfed the starter and burned it out. Its also very acidic so too much in one go will adversely affect it, *in my opinion*.
so you let it sit on the counter without feeding it for three weeks? or you were feeding it every day for a month and it wasn't rising and falling?
either way your starter isn't ready and that's why your dough looks like that. I didn't make my starter from scratch so I can't comment on how to do it from step one. but until your starter is rising and falling consistently it's not going to be ready for baking with.
https://www.kingarthurflour.com/recipes/sourdough-starter-recipe