April 3, 2019 - 5:53am
Need help...what went wrong
I need some help. My sourdough bread taste great and the starter is active. The picture shows the problem. I know I was rushing the bread and it was a cold wet day. Is this a result of the dough not proofing long enough? Or is it the result of something else? Thanks for any help you can give. Usually my loves come out okay.
Share
Classic sign of underfermentation.
But you knew that. I had this problem a lot because I lived in a cold house. I got a proofer, and problem solved. Its worth the 150$ or so.
Thanks, I thought that might be it
most likely underfermentation and that can be caused by too low temperatures during bulk or too short a bulk fermentation. It also can be the strength of your starter, if it is still young or has not been strong enough coming out of the fridge and needs more refreshments.
Now, with a healthy starter at colder temperatures you can also achieve bulk fermentation over night and let time do the work for you.
There are different ways to do this...
However, as I bake very often I also got myself a proofer and that has helped a lot to manage temperatures especially in winter in a cold house. Kat
too much flour or oil was on the dough surface when it was shaped? I can almost see it separating between layers formed when rolling up into a log. That combined with shaping too early into bulk rise might have caused this crumb.