October 25, 2021 - 1:31pm
Sourdough gluten structure fell apart during mixing
Recipe:
2h autolyse-
1kg bread flour (700g white, 300g ww)
750g water
200g levain-
100g white bread flour
100g water
20g starter
20g salt + 20g water
I’ve made this recipe before without problems and the dough felt great and elastic right up until I added the salt + water. Now I can’t get any gluten formation. It’s like a sloppy porridge. Can’t even stretch and fold during bulk because it just slips through my fingers! Any ideas on what happened??