November 7, 2020 - 11:25pm
Does the dough doin' a sploot immediately and not sticking to itself mean it's bad?
Doin' FWSY overnight white with store-brand bleached AP. I might've been dropped during my formative years, but let's get past that. What's the best approach right now? Just throw it away? Pinch in some additional yeast and make it Saturday white? Call an ambulance?
But yeah, I'm on the 5th of 2 or 3 folds and I can't even walk away for the length of time to wash my hands and it's already spread out to 90% of surface area of the cambro 12qt.
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Robin, it’s probably too late to help with this bake. I don’t understand your comments and question. Please try to rephrase so we can help.
Aw c'mon, Dan. You have to get with the latest terminology!
The dough spreads out exceptionally quickly and does not hold its shape after folding. It does not stick to itself. Literally unfolds itself.
Hilarious video! What s your hydration? You may need a stronger flour.
Approximately 78.32% hydration.
Yeah I think it's weak enough to be cake flour, but not finely ground to actually serve that purpose. Very sad Dollar General flour. It was an experiment for a dollar fiffy.
Robin, you might consider re-mixing the bread with the same flour using 68% hydration. I’m not familiar with FWSY, but you can multiple the weight of the total flour (including the flour in the starter) by 0.68. I don’t know your baking experience, so I added the calculation.
Let us know if you need help.
Danny
So in general, does high hydration dough require high protein?
Using all purpose flour and it seems to turn out fine. I think I could up it to 80% without issue but I don’t like handling sticky dough.
This came out of the oven about an hour ago.
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Glorious loaf! What brand and protein percentage is that?
don’t know the percentage.
Robinhood All purpose is 13.3% protein so quite high. Yes it is a pretty thirsty flour and can go pretty high hydration if you wish.
Benny
Oh wow I want to buy that just for the name!
Not really. But high protein flour will always absorb more water than low protein.
As said, I am not very familiar with FSWY, but I am under the impression that it is directed towards more advanced bakers. If you are new to baking an easier formula and process would make for a better start. If others that are more experienced with FWSY think differently, please reply.
If you want, we can suggest a formula to learn with.
So it could be overhydrated because the recipe was designed for a moar thirst dough.
Any and all info on your starter is needed. Enjoy!
1001g dollar general bleached AP, 784g 92f filtered agua shaggily combined and autolysed for 30 min
scant 1/4 teaspoon dry yeast
22g salt
2 or 3 folding sessions are called for. I gave it love 5 times, but within a couple minutes it was acting like it'd never been touched
12-14hr bulk fermentation is called for, then 1.5hr proof
Well things went better than I thought. Can't wait for these babies to cool down for a crumb shot!
Ever cut into a loaf and it doesn't smell right? Well this doesn't smell right. Gummy knife. Ugh.
Well whatever I may have done wrong is one thing, but this tastes like some kind of laundry soap or fabric softener or something. Just sniffed the bag and it has the same effing odor. Wow. Just complete garbage. I've only had to throw away a few loaves, but this time it's not my fault. Well, it's my fault for buying this flour, but it's hard to believe this is so terrible.
If you can still fish it out of the waste basket, our winged friends might still eat it. Slice it up first if you can.
No loaf goes completely to waste until the birds refuse it. And even then, it could go on the compost heap if you have one.
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Did you check the bag to see if the flour was past the expire or best-by date? That's always a good thing to check when shopping at dollar stores or discount stores or close-out places such as Big Lots, Ollie's Bagain Outlet, J T's Mega Discount Warehouse, etc.
2022. But does protein even degrade? I was watching the History Guy on youtube and he was doing a video about 1960s cold war survival crackers. Supposedly someone tested them several years after manufacture, and the vitamin A and C evaporated or somehow lost bio-availability, but the protein was intact.
You know how odors sometimes jog memories, I remember buying cheap flour in the past and it having the same problems. I don't remember if it was aldi or dollar general, though. I know I've bought ready cereal from dollar general and it having odor problems. Makes sense flour would be even more susceptible being in a paper bag rather than air-tight plastic.
Obviously time would affect how much odor is absorbed. But it's like they stack all their stuff together in a warehouse and it absorbs odors of nearby ultra-potent synthetically fragrant products like dryer sheets or urinal cakes or something.
So now I have to figure out how to pre-sniff flour while shopping in a mask.
"Makes sense flour would be even more susceptible being in a paper bag rather than air-tight plastic.
Obviously time would affect how much odor is absorbed. But it's like they stack all their stuff together in a warehouse and it absorbs odors of nearby ultra-potent synthetically fragrant products like dryer sheets or urinal cakes or something. "
My thoughts exactly. And the paper bags are not sealed well. If flour leaks out, odors leak in.
And what you describe is exactly how I imagine products are picked at the warehouse, combined and palletized, and shipped to the local store. I've seen those pallets of jumbled products sitting in store aisles waiting to be shelved.
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I've also learned the hard way not to buy certain things at Aldi or Dollar General. Aldi's grated mozzarella cheese has too much anti-caking agent, and doesn't melt properly. Aldi's turkey kielbasa has hard bits in it and too much water.
Aldi's keilbasa isn't the only thing too watery. I remember someone in the family bought their maple syrup and it was thin enough you could spray it. But that's a thing people like to do now, I guess.
Some things just need killin', my friend.
I don't know much but I do know... if you're making bread soup, you're heading in the wrong direction.
Stop doing that and start using way much less water. And, like others have said, upgrade the flour and use clean bowls, etc.
Also, you can't just leave this stuff sitting around for weeks. Mold is a thing. Bake in a timely manner. Should help with the stank.
That might be all you need for a start as long as the yeast is doing what the package says it's supposed to be doing.
Murph