dough stays resolutely sticky
Hi to Everyone
I've been an avid seeker of knowledge on this site for a while; I appreciate the input and advice shared in this forum.
This is my first post, however.
I've been making sourdough loaves 2-3 times a week for about 6 months.
The interesting (infuriating) thing is the inconsistency I experience. Probably the only consistent thing is that my dough seems to stay resolutely sticky regardless of the recipes or processes I use.
I started off using Patrick Ryan's recipe (from YouTube) which is:
- 800g strong white flour
- 10g salt
- 460ml water
- 320g sourdough starter
The first loaf turned out OK with decent spring (but with nearly 30 mins of kneading and slap/folds). From there on, however, the results seemed to vary.
I typically default to a daily starter feed of 1:1:1. I've experimented with 1:3:3 and 1:5:5 but all that seems to happen is the starter maturity slows down (I guess it's got more to eat/process) and the starter is stiffer.
PR's recipe uses quite a high ratio of starter - 320g to 800g flour.
I've settled on quantities:
- 650g extra strong white flour
- 150g wholewheat Rye
- 14g salt
- 500ml water
- 160g sourdough starter
This should, I think, give me a hydration of only 62% - so it shouldn't be too challenging a dough.
The dough stays sticky, no matter how long I knead it for or which method of kneading I employ (I've tried "traditional", machine, stretch and fold and Richard Bertinet's Slap and fold. Stretch and fold has, without fail, been a disaster. No strength and dough that sticks to the bannetons.
My method is:
- mix flour and water and autolyse for ~1hr
- add salt then mix
- add sourdough, then knead for 10-20 minutes
- perform windowpane test
- 1st proof for 2-4 hrs depending on temperature (I live in Scotland - it varies a lot, always between cool and cold)
- Shape and tension into x2 loaves then into bannetons coated in rice flour
- 2nd proof in fridge overnight
- Bake in dutch oven - covered at 230c for 25 mins then uncovered at 210c for 20 mins
This results in a tasty loaf but rather flat with very little spring.
I'm trying to improve the spring and texture of my loaves.
Another observation is that the inside can sometimes be a bit gummy and I'm not sure if it's undercooking or something else.
I understand that this is a lot of info to absorb and that there are a lot of variables at play.
Any pointers would be very much appreciated
Thanks, in advance