hi all I am hoping you are a friendly bunch. First timer here with a lot of questions.... I made a starter and it seems nice and active but when I went to make my loaf my rise was huge and like Frankenstein's monster. It ballooned and was really sticky. Should my dough be wet or dry?
Category:
Replies
Hello mrspoodles,
Without more details of your recipe and method it is hard to be specific. One possibility is that the dough was left too long and was over-proved. This would certainly be the case if the dough collapsed when it was put in the oven to bake.
As far as wet or dryness goes, it depends to some extent on the type of bread that you are trying to make. A guide for beginners is that the hydration of the dough should be about 70%. That means that for every hundred grams of flour there should be about 70 grams of water - a loaf with 500g of flour would have 350g of water. Once you have mastered baking with this sort of dough you can branch out and try different styles. But first have a read of SourDom's blogs in the Beginners section on this site.
Good luck with your projects.
Farinam