Hi guys, I’ve been baking sourdough every week for about 3 months now. I started off not so good but had a few successes (third/fourth pic) and now I’m circling back to making flat loaves again.
The recipe is:
* 450g strong white flour * 50g wholegrain flour * 375g water * 100g active starter * 10g flakey salt
​
Steps:
* Mix flour, water, starter and salt and let rest for 1hr to saturate flour * 20 – 30 stretch and folds the let rest for 30 mins * I move it to a big jug and do 6 rounds of stretch and folds every 15 mins * Bulk ferment using the sourdough journey bulk fermentation technique (taking temp and leaving till increases by a specific percentage ) * Shaped and put into banneton * Left to cold ferment overnight * Preheat Dutch oven for 30/40 mins at 220°C – Score loaf, cook for 30 mins at 220°C then lid off for 15 mins at 200°C
20 – 30 stretch and folds then let rest for 30 mins different hydrations the squashed one above being the highest.
Any help or tips would be much appreciated 😂
DrEternity
I’d say too much starter at first glance, but I’d need a second opinion.
xlxcx
20-30 stretch and folds seems like a lot? I usually do 4 sets 30 minutes apart
SmartDiscussion2161
I use 10% starter but with 20:80 wholewheat: white. Seems like a lot of stretch and folds? I do three sets of four, 30 minutes apart.
Saying all that though, I’d say not long enough in the bulk ferment – maybe try to increase the temperature a few degrees or leave it longer?
kgibson1
Assuming your starter is 100% hydration, this recipe actually comes out to about 77-78% hydration. Seems pretty high to start with. My suggestion is to lower the water to about 325g, which will get you to 68% hydrated dough. Then once you start to see some success there, you can slowly increase the hydration in future loaves.
Also, I prefer to let my dough rest in the banneton for a brief period before and after the fridge. It seems to give me a better rise. Give it a shot and let us know what happens
aedridge
Very familiair! Combination of things are happening: – hydration level a bit too high, at a certain point extra stretch and folds won’t add much – too many extra stretch and folds may actually interfere with accurately judging % volume increase as handling the dough deflates it – perhaps a bit overproofed at times (with the flatter dough with irregular crust shape)
Overall advice like others said: lower hydration a bit and don’t give up!
fraubex
The dough was possibly over handled. Reduce the number of stretches performed each time and increase the time in between stretches to 30 mins. Also make sure that you’re handling the slightly like it’s a very delicate baby’s bottom. You want to preserve the bubbles that get formed inside so very gentle handling is required.
Sourdough_Soul
Looks to me that folding in the final proof give no strengh. You can add rice flour after final folding that will make the crust to hold its shape
11 Comments
Hi guys, I’ve been baking sourdough every week for about 3 months now. I started off not so good but had a few successes (third/fourth pic) and now I’m circling back to making flat loaves again.
The recipe is:
* 450g strong white flour
* 50g wholegrain flour
* 375g water
* 100g active starter
* 10g flakey salt
​
Steps:
* Mix flour, water, starter and salt and let rest for 1hr to saturate flour
* 20 – 30 stretch and folds the let rest for 30 mins
* I move it to a big jug and do 6 rounds of stretch and folds every 15 mins
* Bulk ferment using the sourdough journey bulk fermentation technique (taking temp and leaving till increases by a specific percentage )
* Shaped and put into banneton
* Left to cold ferment overnight
* Preheat Dutch oven for 30/40 mins at 220°C – Score loaf, cook for 30 mins at 220°C then lid off for 15 mins at 200°C
20 – 30 stretch and folds then let rest for 30 mins different hydrations the squashed one above being the highest.
Any help or tips would be much appreciated 😂
I’d say too much starter at first glance, but I’d need a second opinion.
20-30 stretch and folds seems like a lot? I usually do 4 sets 30 minutes apart
I use 10% starter but with 20:80 wholewheat: white. Seems like a lot of stretch and folds? I do three sets of four, 30 minutes apart.
Saying all that though, I’d say not long enough in the bulk ferment – maybe try to increase the temperature a few degrees or leave it longer?
Assuming your starter is 100% hydration, this recipe actually comes out to about 77-78% hydration. Seems pretty high to start with. My suggestion is to lower the water to about 325g, which will get you to 68% hydrated dough. Then once you start to see some success there, you can slowly increase the hydration in future loaves.
Also, I prefer to let my dough rest in the banneton for a brief period before and after the fridge. It seems to give me a better rise. Give it a shot and let us know what happens
Very familiair! Combination of things are happening:
– hydration level a bit too high, at a certain point extra stretch and folds won’t add much
– too many extra stretch and folds may actually interfere with accurately judging % volume increase as handling the dough deflates it
– perhaps a bit overproofed at times (with the flatter dough with irregular crust shape)
Overall advice like others said: lower hydration a bit and don’t give up!
The dough was possibly over handled. Reduce the number of stretches performed each time and increase the time in between stretches to 30 mins. Also make sure that you’re handling the slightly like it’s a very delicate baby’s bottom. You want to preserve the bubbles that get formed inside so very gentle handling is required.
Looks to me that folding in the final proof give no strengh. You can add rice flour after final folding that will make the crust to hold its shape
Oh you mean how i shape it?
https://preview.redd.it/nx4kwfis34rc1.jpeg?width=1080&format=pjpg&auto=webp&s=3451037696fb1ecdbab2cbef663012faefa9f853
A very important variable is dough temp. When the season changes here I always take a bit to get my bread back on track