I've been following a recipe and lately it has not retained it shape after I shape it.
Some things to note:
– I've been over confident and not been absolute with the quantities, this morning I used 225g of starter, so I used 315g of water and about 470g of flour. (I've had this issue when using the exact measurements)
– it is currently very warm 30c
– I put the loaf in a plastic bowl for bulk fermentation, I haven't got a banneton.
– the loaves actually turn out well, and look/taste good but it annoys me that the bread isn't holding shape after fermentation.
Here is the recipe in following:
Levain (made straight out of fridge the night before)
25g starter
100g warm water
100 plain flour
Bread
310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•450g
•12g
1.Take starter out of fridge and mix to make levain
2. Next morning
3. Add 450g flour & 310g water together
5. Mix roughly, and cover and rest for 30min
6. Stretch and fold 4 times. Put the rest in warm play and repeat 4 times with 30min interval. Total time should be about 4hrs
7. Shape on floured source and place back into bowl for proofing for 1h30
8. Pre heat oven and Dutch oven at 250.
9. put baking paper at bottom, and put loaf in for 30min covers, then lower to 240 and remove lid for 20
10. Cool on rack for 4hrs before cutting
by B_R_D_
5 Comments
Following to see responses.
However, that seems like way too much starter. I’d also put it in the refrigerator for at least 8 hours for cold fermentation
That’s too much starter in the dough and it’s likely overfermenting, do you have a link to the recipe you’re following? because most will just say 100g of starter max 😄
Reposting recipe here with better formatting
**Levain (**made straight out of fridge the night before)
* 25g starter
* 100g warm water
* 100 plain flour
**Bread**
* 310g water (92 f / 33 C)
* 200g of levain
* 450g flour
* 12g salt
1. Take starter out of fridge and mix to make levain
2. Next morning
3. Add 450g flour & 310g water together
4. Mix roughly, and cover and rest for 30min
5. Stretch and fold 4 times. Put the rest in warm play and repeat 4 times with 30min interval. Total time should be about 4hrs
6. Shape on floured source and place back into bowl for proofing for 1h30
7. Pre heat oven and Dutch oven at 250.
8. put baking paper at bottom, and put loaf in for 30min covered, then lower to 240 and remove lid for 20
9. Cool on rack for 4hrs before cutting
With that much starter at 30c your dough is overfermenting and gluten is breaking down before you are shaping. I suggest reducing to 50-100g, and letting the dough get to around a 30-50% increase before shaping.
Mine did very similar for a while. I started using the refrigerator to slow fermentation and watching my dough much more carefully during bulk. (Also during final prove). turned out I was over proofing.