Why is my post-shaped-ready-to-bake dough flat, sticky and formless?
Hi guys,
So I made some good sourdough bread this morning after following the instructions diligently and lettting it retard in the fridge for 12 hours. It wasn't perfect, but it was good enough for my beginner's attempt. I think I went wrong with the shaping, and I am still getting my head around shaping it when it's sticky. But i'm getting there.
I then tried to make more bread in one day according the Tartine's book instructions. Did everything the same as yesterday, managed to shape it properly, as far as I could tell better than yesterday's. But I didn't retard in the fridge, instead I put the 2 loaves in 2 seperate bowls with dishcloths lightly floured in plain white flour (as I would when retarding it in fridge). I let it sit on the counter for 3-4 hours like the book said, but as I prepared to put it in the oven, by putting it on a baking sheet paper it just completely flattenend out and lost all shape, plus it was stuck to the dishcloth, so it destroyed any shaping I had done. I baked one straight away and got a tasty but very flat bread. The second one was so stuck to the dishcloth, i tried reshaping it, but then realised it doesn't work like that. Baked it anyway and got a flatter, but still tasty, bread. What happpened?? The retarded fridge dough never stuck to the dishcloth, and kept it's shape when placed on my baking sheet. I have always retarded it in the fridge but wanted to try out something new.
Thanks guys
For the lazy or short for time: Didn't retard dough in fridge, rather let it sit out in bowls with dishcloth and flour for 3-4 hours....and ended up with my dough stuck to the dishcloth and was completely formless. Baked dough was really really flat. Didnt rise at all.