The amount of strength you created couldnt hold up to the amount of fermentation
t-train132
Did you do the overnight version? This one is more likely to hold shape.
Worldly-Snow-9421
sometimes even tho it looks flat, the oven spring you get in a dutch oven makes up for it
VincentVan_Dough
The hydration is 67.3% so that is indeed beginner friendly. A bit hard to tell what the issue is without the crumb but guessing it’s related to the lack of gluten development. It could be that you’re using a lower protein flour, or your stretch and fold technique, or shaping technique or it’s overfermented/proofed, or a combination of any of these.
Rare-Lengthiness-297
I’ve just decided to start using a KitchenAid mixer instead of lamination and folding and all that junk. Keep it simple. I’m getting way better loaves now. It’s just bread and you can just knead if you want
nv2609
What type of climate are you in? I’m in a humid, mostly hot climate and overproofing is super easy for me to do.
alexithunders
You need to provide more detail for a meaningful response but it’s either overpriced or an acidic starter
Mysterious_Error9619
Yeah. I’ve found that the Bannetons don’t really shape anything based on the recipes. If you want a shape, your baking pan has to be that shape.
Curious-Emu7603
I’m very much a beginner so take this with a pinch of salt…but same thing kept happening to me until I learned to shape properly pre-bannetone.
Duke-of-Glenmont
This is how all of mine look. I just said “Hell with it” and put it in the pan with the shape I want. The spring always seems to bring it up fine
Strain_Double
Try overnight proofing in fridge so that it gets a better shape when you take out of the fridge. Its also a lot easier to handle the dough with this technique.
PinkGooseOnTheLoose
Try building your gluten strength
fixano
At that hydration, if you’re turning into a puddle and you’re building dough tension, then it’s almost certainly your shape. A couple things to consider
1. The pre-shape and its associated technique is very important. You have to build the exact right amount of tension then let it rest for 30 minutes.
2. The shape is very important and building the tension to the absolute maximum. It should feel like a balloon on the outside. It’s stretched so taught. They always say gentle but they mean just don’t tear it. You should be as aggressive as you can right up to the very limit, which means you might need to tear a few to find out where it is. It’ll still taste great. I’m eating an absolute frisbee right now and I love it.
3. Your flour matters. A lot of those artisanal recipes are using super high grade flour like that cairmills stuff. It’s especially important in higher hydrations. It shouldn’t make much of a difference in yours. You should make sure you’re using the high quality bread flour though.
MisSigsFan
From the looks of the surface I’d say your shaping might not be creating enough tension.
chock-a-block
Is your starter very soupy?
forogtten_taco
Could be the picture, but looks like a really big loaf. Maybe 2 loads would work better for the size?
DoraForscher
It can be a sign of over fermentation or over-proofing
jennymacbreadsack
Might be over proofed also work on tightening up you shaping methods
SadCauliflower2947
could be overfermented. mine used to do that
maybtmrw
This happens to me when I’ve overproofed
Zealousideal-Math50
So after I mix my shaggy dough I spend 5 minutes kneading it by hand before my stretch and folds.
My loaves have been insane, great oven spring and they hold their shape well before they are baked.
OkAssociation3743
Hmm I saw the video and felt the issue was using unfed discard? Atleast in the video it looked like the starter was unfed.
A well fed healthy starter is truly a game changer. There was a point where my starter didn’t rise enough, and I used it anyway. During that time, for about a month of so, all my breads flapped down when I took out of the banneton, didn’t rise well in the oven, didn’t have oven spring and tasted too sour.
22 Comments
The amount of strength you created couldnt hold up to the amount of fermentation
Did you do the overnight version? This one is more likely to hold shape.
sometimes even tho it looks flat, the oven spring you get in a dutch oven makes up for it
The hydration is 67.3% so that is indeed beginner friendly. A bit hard to tell what the issue is without the crumb but guessing it’s related to the lack of gluten development. It could be that you’re using a lower protein flour, or your stretch and fold technique, or shaping technique or it’s overfermented/proofed, or a combination of any of these.
I’ve just decided to start using a KitchenAid mixer instead of lamination and folding and all that junk. Keep it simple. I’m getting way better loaves now. It’s just bread and you can just knead if you want
What type of climate are you in? I’m in a humid, mostly hot climate and overproofing is super easy for me to do.
You need to provide more detail for a meaningful response but it’s either overpriced or an acidic starter
Yeah. I’ve found that the Bannetons don’t really shape anything based on the recipes.
If you want a shape, your baking pan has to be that shape.
I’m very much a beginner so take this with a pinch of salt…but same thing kept happening to me until I learned to shape properly pre-bannetone.
This is how all of mine look. I just said “Hell with it” and put it in the pan with the shape I want. The spring always seems to bring it up fine
Try overnight proofing in fridge so that it gets a better shape when you take out of the fridge. Its also a lot easier to handle the dough with this technique.
Try building your gluten strength
At that hydration, if you’re turning into a puddle and you’re building dough tension, then it’s almost certainly your shape. A couple things to consider
1. The pre-shape and its associated technique is very important. You have to build the exact right amount of tension then let it rest for 30 minutes.
2. The shape is very important and building the tension to the absolute maximum. It should feel like a balloon on the outside. It’s stretched so taught. They always say gentle but they mean just don’t tear it. You should be as aggressive as you can right up to the very limit, which means you might need to tear a few to find out where it is. It’ll still taste great. I’m eating an absolute frisbee right now and I love it.
3. Your flour matters. A lot of those artisanal recipes are using super high grade flour like that cairmills stuff. It’s especially important in higher hydrations. It shouldn’t make much of a difference in yours. You should make sure you’re using the high quality bread flour though.
From the looks of the surface I’d say your shaping might not be creating enough tension.
Is your starter very soupy?
Could be the picture, but looks like a really big loaf. Maybe 2 loads would work better for the size?
It can be a sign of over fermentation or over-proofing
Might be over proofed also work on tightening up you shaping methods
could be overfermented. mine used to do that
This happens to me when I’ve overproofed
So after I mix my shaggy dough I spend 5 minutes kneading it by hand before my stretch and folds.
My loaves have been insane, great oven spring and they hold their shape well before they are baked.
Hmm I saw the video and felt the issue was using unfed discard? Atleast in the video it looked like the starter was unfed.
A well fed healthy starter is truly a game changer. There was a point where my starter didn’t rise enough, and I used it anyway. During that time, for about a month of so, all my breads flapped down when I took out of the banneton, didn’t rise well in the oven, didn’t have oven spring and tasted too sour.