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My dough after 4h of bulk fermentation
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My dough after 4h of bulk fermentation


I’m bulk fermenting at the moment, but my dough still seems pretty sticky 😰 this is what I did:

Sourdough
LEVAIN:
25g starter
40g AP + whole wheat flour
40g water
DOUGH:
350g water
10g salt
450g bread flour (13.1% protein)
50g whole wheat flour

  1. make levain
  2. make dough and autolyse for 1h
  3. mix levain and salt into dough
  4. Slap and fold for 5-10 mins
  5. Rest for 15 mins
  6. bulk fermenting starts with set #1 of coil folds
  7. Rest 30 mins
  8. set #2, rest 30 mins
  9. Set #3, rest 30 mins
  10. set #4, rest 30 mins
  11. set #5, rest 1h
  12. Found it too sticky, added one set of stretch and fold, rest 30 mins
  13. Still too sticky, stretch and fold, rest 30 mins

For reference, I’m in an extremely humid climate at 30 degrees celcius but for all the rest periods I put my dough in an air conditioned room around 23 degrees celsius. Please help!



by hikare27

2 Comments

  1. hikare27

    I forgot to add, I did a bench knead + rest 15 mins + lamination + rest 15 mins right before bulk fermentation!

  2. cannontd

    I ferment at around 26-27c and it is somewhere in the region of 5 hours. Reduced stickiness is a great indicator that bf is close to being done (although not the only one) so perhaps you could have gone longer.

    Also, you are at 70% hydration. 325ml of water would be 65%, consider reducing it to this and then working back up. I have 12% flour that will not go to 70% without affecting gluten. I have a 13% one which IS ok at 70% but protein is not the only indicator, some just work better than others.

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