1000g AP, 750g rodi H2O, 200g starter, 40g salt mixed with mixer 3=4 mins let sit 30 mins mix again a few minutes, wIted 30 tried to fold goo fid not firm up at all. Waited another tried folding decided to record video to ask questions. Its basically the consistency of the paste we used back in the 80s as kids. I usually use 80% bread fllour 20% whole wheat to 75% water. Should i just dump this start over or add bread and whole wheat and bake several loaves.
by 19Rocket_Jockey76
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The salt seems astronomically high and I’m guessing that prevented the gluten from forming. Is that a typo or you put 40g of salt in?
I struggle when using 100% AP too.
When you say mixed, did you mix again with an electric mixer? You might have overmixed and broken some of the gluten structure. I think it depends on how hard and long you mixed it. But coupled with the high salt and AP flour, you might not have a lot of luck with this loaf.
That being said, I always bake my mistakes. Can always use them for stuffing, croutons, etc.
Did you let your flower and water autolyse?
Thanks for help ill feed another batch of starter in the morning
Wet your hand before dealing with extra sticky dough. Ideally, you would use some sort of bread flour (doesn’t have to be super fancy) that has a high protein content. Cheers!
I use APF. I do 13g of salt with 450 flour 310 water 110 starter and a splash of olive oil.
I mix water flour and starter first then add salt and oil later.
The first initial mix I knead it and my second when I add salt and oil I knead it again.
Stay patient with it. I prefer using APF based off the taste I’ve been getting.
Too much water for that flour, unless you were to use a spiral mixer or something else with a lot of mechanical energy input
I’ve learned that each flour absorbs only a certain amount of water before it’s just too much. Standard AP flour caps out around 65-70% which is why bread flour is used for that higher water to flour ratio.
I did test it with bread and AP flour at 75% hydration and it was very evident that the bread flour was far more structurally sound and produced a better product than the cream of soup bread. Lol
I use 480g (4C) flour for one loaf. And 3t of salt. I’m using my bread machine to mix the dough. If you’re planning on 2 loaves with that 1K grams of flour that’s not too much salt IMO. Once dough is mixed I place it into a banneton to rise for say 2-3 hours and then I cold proof for up to 32 hours. Then score and bake. For plain Jane sandwich loaf I just use the bread machine for the entire thing. It goes without saying that I’m using sourdough starter…
I second, too much water, almost 4% salt is very high but it’s still not as bad as 77% overall hydration for AP flour
Try 500g flour, 300g water, 90g starter, 10g salt. Your recipe is too much hydration for AP flour 🙂
Half the starter amount – if your starter is 100% hydration (50/50 ratio), you’re adding too much liquid on top of the 75%, plus the salt should be 2% of the flour… 40g seems like way too much.
Hope you get it sorted 💪
Bake it. Bake it as is or add more flour, either way. It won’t be Instagram perfect but it will more than likely be just fine for eating. Or even homemade breadcrumbs. Don’t dump!
Your 77% hydration on ap flour combined with the mixer is the reason. If you are going to go high hydration do it by hand. Spiral mixers work on high hydration. You are probably using a planetary mixer.
also wet your hands and don’t let the dough control you. you control the dough. sounds silly but the right movements and dough behaves (as long as its within certain parameters.
I made ciabatta dough today, 80%,hydration, bread flour,. The first s&f was just pushing the goop onto itself w a dough scraper, round the bowl a dozen times. Second same, but I added 2 Tb flour and did same folds around the bowl, very good gluten strands developed. Still goop third was better, ive made this before and wasnt trippin. Bulk 6 hr. Still v soft but rose beautifully. Fridge now. Bake rolls in am.
I can see you couldve saved your dough. Similar. .
There is not enough protein in your AP flour to handle that much water. Its gone sir
You need to add 154g of flour to bring the water to 65%.
However, why are you using 4% salt? That is almost double the usual salt in sourdough. This is going to be a very salty loaf.
If I was reimagining this recipe, I’d add 500g more flour (a third loaf – yay) to compensate for the excess salt.
Then you need to add another 225g water so you have 65% hydration for the 1500g of flour (975g total water).
When using 1000g of AP I use 650g of water 200 to 250g of starter (depending on how quickly i want it to ferment) amd 20g of salt. Perfect consistency everytime. Not too dry, not too wet.
That was my exact recipe and result from today. Too much water.
Over hydrated. I do 60%
Not a sourdough expert by any means, but I have been reading a decent amount of scientific literature lately on sourdough and baking to try and get a better understanding. From what I’m seeing, I think it’s a combination of overhydration + oversalting. The AP flour can only absorb so much water until it can no longer support. But also, even with mixing, you’re beyond the saturation capabilities of the flour and the salt could be preventing the proteins from bonding at the sites they need to. Further mechanical mixing will start to break the disulfide bonds of the gluten resulting in much looser dough.
Your kitchen is a wreck 🙁
Less water or stronger bread flour is the only correct answer (and less salt).
I never usually exceed 2% of the flour content for my salt content to be safe – as some have mentioned it can interfere with the activity of the starter and protein development and it’s going to taste pretty damn salty.
AP flour is generally pretty bad for sourdough where I am as its protein levels are much lower. Opting for a strong white or something with around 12g protein per 100g should yield better results.
75% hydration is also quite high especially if it’s not a high protein flour (I’m guessing there’s already been some mentions of this too). I often go for 60% these days just to ensure I get an edible loaf, even if it’s not the prettiest outcome ha also remember to account for the hydration in the amount of starter you use I.e. if you feed your starter 50/50 and use 20g in the mixture, there’s effectively 10ml extra of water in the full mixture.
Hope this helps, happy baking!
Hi. Your recipe is overhydrated by about 100g. In your place I would make it onto focaccia. By adding oil and letting it rise in a couple of roasting tins. Use wet fingers when handling to avoid sticking to your fingers.
This technique may allow you to recover the dough but it is unlikely to gain enough strength tobhold shape. Aim to use bread pans to contain it.
Alternatively add a further 100 to 150 grams of your flour mix and thoroughly mix it in until it is a smooth elastic dough.
Happy baking.
Do your dishes…
Salt: 15gr
My tip of the day:
If it falls flat, make focaccia
Your flour can’t handle that amount of hydration, just cut back. Most flours are not strong enough for 75%, if it was before maybe you were unlucky with a bad batch
The salt is not a problem. When i switched salt brands i had to raise the amount from 10g to 20g for 500 flour and never had it affect or slow down gluten development. But it depends on your salt, with the previous kind i used to buy 20g would be a lot
When i started out i was buying some really trashy cheap flour that could barely take 50% hydration, the standard 60-65% just made a liquid mess
I felt hopeless, why can all these recipes do it? Then inbought better flour and it was solved. My current one still not very good but it can take ~60% and not be a sticky disaster