Hello, all, I'm back again
Hello, everyone, I'm back again--and of course I need help desperately.
I've actually been around, just haven't had anything to add to the conversations, so just been lurking.
Now, I'm at my wits' end. Even though Karina is a very happy starter since the last time I received help here, her daddy (that would be me) hasn't been as happy. Just. Can't. Seem. To. Master. A. Good. Loaf.
My last attempt at a sourdough loaf was just a couple of days ago, on the 11th. The recipe I used was from Home Grown Happiness, and the result was what I've become accustomed to by this time. Talk about that in a minute.
Previous attempt was a recipe from Alexandria's Kitchen, with the same result.
So, to assuage my guilt and to build my sagging confidence, I decided to build a traditional-yeast bread, one that I've had success with before from Flavors of Spain in the Southwest. This basic--but high hydration--bread was actually pretty easy before--but this time, I got the exact same result as I did with my sourdough loaves.
What was that result? Take a look at the picture and just imagine my disappointment.
This is actually the second time this week I've tried this dough, and both times were exactly the same. The picture shows the result after the 12-hour room-temperature final proofing.
Now, with the two sourdough loaves, I'm assuming that probably environmental differences were to blame, since Mexico--especially right now--is undoubtedly a lot hotter than where those two recipes came from. And even hotter than the Flavors of Spain loaf, since I believe he mentioned that the ambient temperature was around 80 degrees, and yesterday and the previous time, I was working in 90 degree heat. (Yesterday, I actually reduced the timing of the stretches and folds by five minutes each from the times recommended in the video to help compensate.) The previous time I had success with this dough was in April, obviously not nearly as warm as it is now.
Am I correct in deducing that I'm experiencing overproofing? And am I going in the right direction by reducing proofing times? Obviously, the reduction I made yesterday wasn't successful.
I'd appreciate any suggestions anyone might have to help me get back in the saddle and build my confidence back. Right now, I'm just accepting making some super-delicious pancakes from my starter discard.
Thanks in advance!