Hey! So I posted a few days ago with a problem of my sourdoughs just not rising very well in the oven. Had lots of useful suggestions here, and this is the difference! I know it’s still not quite there yet but a definite improvement so thankyou!
I’ve posted before and after pictures along with the changes to the recipes.
The main changes were:
reducing the hydration to 65%
buying Canadian bread flour which had 14.9% protein (my previous bread flour had 13%)
adding in an autolyse, mainly so that I could give the dough a good mix before the starter went in
More stretch and folds, done a little less gently (I was being a bit too soft with it before I think!)
This made a dough that was much easier to shape which I think also helped! So thankyou for the help sourdough redditors!
Link to previous post in comments
by Specialist-Fruit5766
8 Comments
Previous post here:
[https://www.reddit.com/r/Sourdough/s/23yQ3SiEcO](https://www.reddit.com/r/Sourdough/s/23yQ3SiEcO)
Amazing! 🥳
https://preview.redd.it/zbchrwmrl4ee1.jpeg?width=3024&format=pjpg&auto=webp&s=d503347ca9c224dee98aa420883ec3a7da7949a3
Autolyse or higher protein flour doesnt affect much here. This bread of mine use 13% flour, 78% hydration, 17% preferment flour. I mix everything together, rest then stretch and fold few time until i can do coil fold. I stop when i have a nice dough ball that hold up well. Yours need a little more starter or longer fermentation time. Make sure you work the gluten well also.
This is great! And Tweaking the same recipe is the best way to understand what’s happening.
Manual stretch & fold adds too much variation for my liking. Why not machine mix like a commercial bakery? Nothing wrong with their sourdough…
I don’t do autolyse and I’m working with Canadian bread flour as well. I would try to just mix it all together, rest, s&f shape and proof…. see what happens!
Controversial, but your first loaf actually looked less dense. This is a problem with your proof.
Damn how can you guys do so much hydration? 83%, 76%… I just get a flat blob with any dough >65%.