Searching for help
Hi, I'm Rob from the UK and I desparately need your help, sob. I have a few years of experience of making sourdough bread.
In the last 6 weeks or so, I've been staying home because of Covid-19 and as a result I've been baking every day.
It has been great fun and gone well, working with wetter and wetter dough as my skills have improved but suddenly it has all gone wrong!
I'm using a process derived from one by JoyrideCoffee on youtube, I will outline below:
400g strong white, 100g wholemeal, 390g water: 3 hours autolyse
50g starter 100% hydration: 4 mins Rubaud knead,, 30mins rest
10g Salt, 4 mins Rubaud knead, 1 hour rest
Laminate, fold: 1 hour
1st coil fold: 1 hour
2nd coil fold: 1 hour
3rd coil fold: 2.5 hour
Shape, into a proving basket, in the fridge for 16 hours.
Bake: 15 mins in dutch oven max. heat, 25 mins no steam 210C
I was getting lovely bread but the last 3 times it has felt like it was falling to peices during the kneading and this is what I'm getting...
It is heart breacking everything something like this comes out of the oven and I've been trying to fix it.
The first failure was with an overnight autolyse so I've shortened that to 3 hours sharp.
For the next failure I switched back to the white flour I had been using before.
Now I'm trying dryed yeast - though my starter looks ok (I've started a new one just in case)
Does anyone have any ideas as to what is going wrong?