Dining and Cooking
Sourdough

My dough never seems to hold it’s shape after cold fermentation.


350 AP
100 Whole Wheat
100 starter (100% hydration)
300 Water
10 salt

  1. Soaked 100 whole wheat with water. Rest 30min
  2. Mixed the whole wheat with AP and water. Rest 30 min.
  3. Added in the starter, salt did some pinch and fold. Rest 30.
  4. Coil and fold with 30min rest in between x3
  5. Cold retard for 14hours. (Did not double in size with little bubble formation, maybe atleast 20% increased in size)
  6. Shaped and rest at room temp (28C) for 4hours (the time it doubled)

My thoughts:
– starter not ready
– need more coil and fold?

by Medical-Ad-369

6 Comments

  4. JustaskJson

    It’s either in the shaping before placing it into the banteon or just your gluten development. Try doing an hour long autolyse. And make sure you’re really getting good gluten development. Try adding another 1 – 2 coil folds.

  5. cannontd

    It will be gluten. I have some loaves that spread a bit when I turn them out but that goes away when I use a crazy high 14.9% gluten flour. Since then, I always do at least 6 stretch and folds – and make sure it passes the window-pane test.

  6. HeeBeeGeeBeee

    I had this problem and it was because my fridge wasn’t cold enough so my dough was still growing and proofing while in the fridge. I reduced my fridge temperature down to 2°C and it solved the problem for me.

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