As the title reads.. this was the first time I encountered an issue like this with my dough! My heart SANK as it literally started falling apart in my hands during stretch and folds and I panicked so bad. Right from the initial mix I noticed it was a lot wetter than my other mixes. I think the water was ever so slightly warmer (still under 100f). I also think I was too rough with my stretch and foils/coil folds. I’m actually really surprised that they weren’t dense, there wasn’t any tunneling in the bread and it wasn’t as gummy as I thought it would be! They didn’t rise as much as my other loaves either but thankfully it still tasted great 🥹.
🍞Ingredients for 2 loaves –
890g Bread Flour, 112g Wholemeal Flour, 600g Warm Water, 8g Diastatic Malt, 480g Starter, 22g Salt.
Initial mix with everything but salt, let it sit for 40 mins and then add salt. Do 1st stretch and fold. After an hour, take aliquot sample and do 2nd stretch and fold. Do another two or more stretch and folds 30mins apart. Once aliquot is done, pre shape the dough and refrigerate overnight.
Bake on middle rack 240c for 30 mins lid on, lower rack 220c lid off for 10 mins. Remove loaves from tins and bake on the metal wire oven rack for 12 mins to get some more browning on the bottom. Wait 4 hrs until it’s cool before cutting. ✨💖
by ashbakesstuff
17 Comments
Not sure on the dough but what’s the thought process on taking a small portion out and then adding it back later?
It would not occur to me to even think of that as a problem, haha. Your bread looks lovely.
It looks great!! Good job💕👏👏
Bread dough develops on a meandering path. Each batch is different. The end result looks delicious!
This is art
This was so relaxing and soothing to watch ♥️
Beautiful ❤️
Why do you keep the small jar shoved i to the top of your dough? Why not just keep it next to your bowl of dough?
I think your bread looks delicious and this video has been very informative for me in my sourdough adventures! I always wonder if my dough is the right texture at certain stages and this was a nice reference!
Beautiful! What bread slicer do you use?
That squeeze at the end though!
I would eat that whole thing in one day
I saw your last post and it inspired me to start baking loaves! Is there an advantage to proofing in a banneton vs directly in the loaf pan?
This is so new to me, I’m out here doing basic loaves and this seems very high-end. That also seems like a ton of starter for two loaves, I’m using 100g for both, why so much? Also does this feel like more work than a traditional loaf? I feel like feeding my starter, proofing and fermenting takes like two days and with a 9-5 I’m barely about to get a few loaves out on the weekend.
Why did you give the dough a son while it was rising?
This is a nice video.
I don’t see anything wrong in the loaves! The crust looks lovely! The slice looks well proofed!
In case you are still concerned, there are different reasons why the dough tore/sank during stretch and folds. You might have been rough with the dough during stretch and folds/coil folds and went over “the limit” of its stretchiness. It does not harm the final product but it does terrify in between 🙂
I think my concern or maybe a question is in the sourdough starter. It is almost half of the flour used in the recipe. I usually use about 175-200g of starter for 1000g of flour. My fermentation takes about 6-8 hours outside then from 16 to 30 hours in the fridge.