Bubbles on the dough surface? Is this normal?
Dear all,
I am fighting now in the 4th or 5th round with Hamelmann's Vermont Sourdough with increased whole grain. I used the metric column and broke it down into grams via Excel. During the final hours in the fridge bubbles appeared at the surface of the dough in the tins. Is this normal when they are as big as 2cm in diameter? I managed to do stretch and fold during the 2h15min periode, but shaping was impossible when I transferred the doughs into their tins. Dough was too sticky.
Bubbles looked like that:
I used the following amount:
Levain
Bread flour 250
Water 312,5
Culture 50
Final Dough
Bread flour 812,5
Whole-rye flour 187,5
Water 500
Levin 562,5
Salt 23,75
Total
Bread formular 1062,5
Whole-rye flour 187,5
Water 812,5
Salt 23,75
Units: Gram, numbers are round with my scale. The dough is always a bit too wet and too sticky to handle during the transfer process into the tins, but taste is nice so far. :-)
Thanks for your feedback.