I've only had one successful loaf. I keep trying. I've changed hydration levels. Starter feeding schedule. I can not seem to get my loaves to shape. I used ballerina recipe:
250g starter
650g water
1000g AP unbleached KA
24g salt (table salt)
I combined starter and water until milky, added flour.
Combined then kneaded for 3 minutes.
Let rest 2.5 hours
Added salt by pinching in with water. Dough was kinda stringy during this?
Then kneaded for 6 minutes.
Bulk fermintation 12 hours.
Dumped on counter to shape into loaf and it's not shaping.
Please help. I don't want to give up. I'm feeling super defeated.
by Disastrous-Mix-2162
11 Comments
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Try bread flour instead of AP, and definitely do several sets of stretch and folds in the early stages of bulk fermentation.
I would actually add everything together at the beginning (including the salt), mix well, leave alone for about 20 minutes, then slap and fold on counter (a kneading method). And then do the usual stretch and folds every 30 minutes, 3-4 times. Only after that, you leave the dough alone for the main bulk fermentation.
Also, 12 hours *may* be a bit long, depending on the temp in your kitchen. Does your dough hold its shape better at some point earlier, but then start falling apart later on? That would be a sign for over-fermentation. Though I personally think it’s the flour and the lack of stretch & folds that gives you this sticky result.
Good luck!
I would halve the recipe, why risk two bad loaves? And slightly reduce the water by about 30g per loaf to get the hydration closer to 65%.
There is a difference between kneading and doing stretch and folds. Kneading just the 3 and then 6 minutes is not enough structural help to develop gluten.
I typically mix up my dough, knead in my mixer until it comes together around the dough hook, stretch and fold at least 4 times about 30 minutes apart, bulk ferment until 50-60% rise and then shape on the bench and into the banneton overnight. My ratios are 600g flour, 340g water, 227g starter, 12g salt. I bake the cold dough in a cold Dutch oven, oven temp to 500, reduce right away to 450, 40 minutes then 10-15 uncovered. 64% hydration, using so much starter helps with a consistent rise and reduces the amount I discard on baking days.
1. Use wet hands to touch the dough
2. Don’t make a large batch
3. Don’t give up
[Here’s a primer I wrote a few years ago](https://www.icloud.com/notes/0e134H1Odxi9Q_Rvz481OxZ0w)
Your problem lies in how you are handling the dough. You need to build strength into it, and you are absolutely not going to accomplish that with only kneading it, and only doing so like once after mixing
Your problem lies in how you are handling the dough. You need to build strength into it, and you are absolutely not going to accomplish that with only kneading it, and only doing so like once after mixing
Hi, AP flour is in my opinion not strong enough and too variable to make consistent dough.
Use strong whte bread flour or a SWBF 75% and wholewheat 25 % mixture. This mix would probably envigorate your ststter. Having mixed in your starter the d9ugh should be stiff aomost tacky and will loosen a little as you fonish melding the dough to a smooth paste. Leave as a finishef boule shape for first rest in Bulk fermemt. First stretch lift fold rest 2nd lift stretch slap fold rest 3rd coil folds, rest 4th letter folds rest, finish out Bulk ferment when dough has about doubled. Split dough and shape to banettons covet, rest 1/2 hr before putting in fridve to cold proof overnight.
Happy baking
Don’t exactly follow recipe’s mixing and slap/fold etc instructions. You just need to mix it more and don’t stop until it’s good. Alas, I give you Bertinet:
https://youtu.be/cbBO4XyL3iM?feature=shared
https://youtu.be/bWN9mxR_iXI?feature=shared
….or just use a stand mixer
Recipe appears to be 68% which KAAP flour (I see on your counter) can handle no problem. You mentioned it was stringy as you were kneading. I like to knead just until the stringy bits are gone and then start bulk with some stretch and folds. 12 hour bulk at room temperature is most likely your problem. The gluten broke down and left you with a gloopy mess. Only bulk until it’s puffy and jiggles when you shape it. DO NOT follow other people’s fermentation times, number one cause of failed loaves.
Give it another try but reduce your bulk until it’s puffy and jiggles when you shake it.
Longer mix/ more folds. Try letting it retard in the fridge if it becomes too sticky to deal with.
Try the Tartine bread country loaf recipe! Autolysing and stretch and folds are your friend! For reference, I tend to autolyse for about an hour and bulk ferment for about 3.5 hours. It takes practice and reflection to learn any skill, so press on!