When I was dumping the dough to shape it, it was so stringy! I came over here to post and ask for help with a diagnosis. As I was dictating my ingredients, I realized I FORGOT THE SALT.
What can I do at this point?
I mixed the dough at about 10 AM. It is 7 PM now.
950 g of flour.
650 g of water.
200 g of mature starter.
20 g of salt
by Splinched-Tombow-64
14 Comments
[deleted]
Add salt. Slap and fold for a bit. It should come together really tight. Shape, let sit on the counter/in a banneton for a bit if it seems like it will hold its shape, and bake. Otherwise just shape and bake.
Is it even shapable? Is it not severely overproofed?
[deleted]
Now you have a lot of starter/discard!
You made caul fat.
I hate to be the one to say this but it is far, far too late to try to salvage this dough. As dough expands with gas, the gluten structure slowly weakens under the pressure. If it has been 9 hours, and judging by the look of the dough, the gluten has already deteriorated and there is no more starch to fuel the yeast, so it will never rise again even if salt is added. The good news is, you can save a little bit of this dough and use it to add to another dough for extra flavor.
Congratulations you now have 1800g of starter for your next 9 loaves
Honestly I would just bake it to see what happens
Portion it, freeze it and use for it for next loaves.
Agree! That will be an excellent starter for your next loaves.
Salt is just for taste. Without salt bread is kind of bland. Salt doesn’t add any stability to a dough. You could add some salt before shaping and proofing. Adding salt will likely kill some of the yeast, but not enough to stop it from rising completely. All you have to do is add the salt, and then kneed it a bit to mix in the salt before shaping for the second rise. Kneading it at that stage would degas it a bit, and might result in slightly denser bread, but it would be worth it to work in the salt.
As others have said, the problem you have here is that you let it rise too long. Depending on the recipe, temperature, etc, you usually let it rise for about 3-4 hours until the dough doubles in size. 9 hours is way too much. Letting it rise for this long means that the yeast eat up a lot of the sugars in the dough, and has stretched out the gluten too much. That also means that there is less sugar for the yeast to eat after shaping, and therefore your final loaf might not rise as much. That being said, sourdoughs tend to rise really slowly, so it would likely still rise a little even with such a long proof time.
If you are making dough, but find that you need to step away for a few hours then put the dough in the fridge so it doesn’t over ferment.
Focaccia!
I forgot once. It was bland and tasteless and the texture was off. Added salt to the bread but it just wasn’t the same.