The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Something is wrong with my dough

yolicr's picture
yolicr

Something is wrong with my dough

Hi, I have been baking SD with OK success, I have been using different recipes but I like Tartine country classic.

Lately something its happening o my dough, 2 hrs into BF it grows crazy and becomes super stretchy unable to shape really and my bread is flat- takes good, but looks horrible.

I am using:

900 grs of Organic Artisan Balers craft plus

100 grs of WW

I autolysed for an hr then start BF at 75 on proofer.

I think might be the flour.....but honestly no idea.

phaz's picture
phaz

Is it very sticky? Stretchy is usually a good thing, that's gluten. Sticky on the other hand can be lack of gluten and a much bigger issue.

yolicr's picture
yolicr

it’s really both- starts well and then grows a lot  and becomes sticky and stretchy