I make lots of artisan and sandwich breads but I’m a novice baker and very new to sourdough. I made 2 loaves of sourdough before but wanted to try something with WW flour added in. recipe was from a friend:
450g bread flour (King Arthur)
50g wheat flour (Bobs red mill ground wheat)
375g water
100g starter
10g salt
Directions:
-mix dough until shaggy and let sit for 45 minutes
-stretch and folds every 30 min for 2 hours(I did some extra so I could make it pass the window pane test) roughly shape into a ball after the last one
-bulk ferment on counter overnight for 12 hours
I’m doing a loaf so I shaped it as best as I could and shoved it into a loaf pan where it’s proofing now(in fridge) but the dough was almost unmanageable. It was so sticky and couldn’t much hold a shape. It came out of the bowl fine but the jiggle in the bowl seemed like too much from the last time I made sourdough.
by Bearlypawsable
8 Comments
I think I’d make focaccia. If I’m reading right, you’ve got 14 hours into this and 75% hydration. It looks a little over proofed to me. Give us an update once you’re done either way 🙏
Looks just right for a high hydration dough. Shaping a sticky dough takes practice. It takes a light touch with some flour.
The real test will be pictures of your baked results.
I wouldn’t even dare try to shape it lol. This looks like foccacia time 😅
Do you have an idea of how warm your dough was when you sat it down after the initial mix, and how warm your kitchen was? This shouldn’t have over proofed but it definitely looks like it is deflating after you shake it, which is a bad sign.
Yes I think so. Focaccia time!! it’s gonna be delicious!
Yep… Way over
Hi. I’d have said your dough was over hydrated and, hence, unmanageable. In your place, either cook as is. You will have an open texture or turn it into a focaccia.
Next bake either add more whole wheat to soak up the water or reduce tot hydration to around 73% instead if 77%!
Hapy baking
You don’t have a dough, you have a batter. Too much water compared to your flour. And you wrecked your gluten development by overworking it. Reduce the hydration % next time, this is pretty much unsalvageable.
Whole wheat flour has a sharp bran that cuts gluten strands, meaning it’s impossible to get the same sort of rise compared to high gluten flour. Start at lower hydration and work up, don’t expect to make 1:1 substitutions like that.