May 6, 2015 - 5:57pm
why is this so flat
this is mostly ww with maybe 10 rye
proofed over night 18 hours at 65-70f
folded a bout 5 times at 3 hour interves
after 1 st proof folded ans shapes 2 hours in bowl at room temp 2 hours in the frig
when I put it in the dutch oven at 550f it just flattened out (lowered to 450f with lid on ) for 20 minutes
400f with lid off for 20 minutes
cooled and cut
taste fine the bottom is a little tough, but its flat
I had fed my starter 4 hours before using it 1/8 cup ww flour and it was fed the night before 1/4 cup ww
why is it so flat ids the dough to wet? so it flattens in the pot
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18 hours!?
Seems very long unless retarding at the BF stage.
What's the recipe?
this is a no kneed recipe
How much starter is there?
I doubled this and used whole wheat instead of ap
77g starter 26g rye 193g white 4-5g oil 4-5g salt 150g water and the starter was converted to whole wheat, the ww is 15gm protien per cup
Flour 100%
Water 68%
Salt 1.8 - 2.3%
Oil 1.8 - 2.3%
Starter 35%
I'm taking your starter is 100% hydration which gives you a final hydration of 73%
A bulk fermentation of 18 hours for 35% starter is far too long. Where did you get this recipe?
If I do a regular recipe, not a no knead, of these types of proportions I'd probably bulk ferment for maximum 6 hours then shape and final proof. But no knead recipes do rely on longer times. Why don't you do an overnight bulk ferment for maximum 12 houyrs. Then shape and final proof. I'm not sure if even this would be too long but 18 hours and you've basically turned it all into starter.
I think there are better recipes out there. I also think going simple with Flour, Water, Salt and Yeast is good way to start before adding in oil etc.
Tomorrow when I get into work (I keep all my recipes on a file there) I'll try and email you one.
thank you Im new at sour dough but my diet needs as much whole grain as possible and I really like rye