Hello,
Over the past month or 2 i've been trying to bake white sourdough loaves, but failing 90% of the time.
My liquid starter is 100% and passes the float test.
I use
450g Strong White flour, 380g Water, 120g starter and 12g Salt. So 80% hydration
I mix the water, flour and starter for 15 minutes the left for 30 minutes, then the salt is added and mix again.
I then bulk fermention for 5 hours stretching and the dough every 30 minutes.
I then shape the dough and place into the bannenton for 24 hours in the fridge.
The bread is baked in a dutch oven for 30 minutes and the 20 minutes without the lid.
The bread comes out very flat, with a dense crumb.
Any advice?
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Replies
Hi Nathan,
It is possible your dough is overproofed since the second rise is 24 hours in the fridge. Try shortening this time to 8-12 hours. You may try switching recipes and using a dough with a lower hydration. It is more forgiving. Don't lose heart. I churned out about 10 bricks before I had an edible loaf..that was 3 years ago and now I rarely have a loaf not turn out.
Kind Regards,
Lisa
The dough is at 84% hydration. I would try for something around 70% hydration. High Hydration doughs can be a bit a of challenge.
Hello Nathan95,
LeadDog is right, that is a very high hydration, particularly for a beginner. I actually calculate it at 86% (including the starter) but let's not quibble. I would suggest that you reduce the water to 300g or increase the flour to 550g which will bring you down to a reasonable hydration.
Lisa is also correct to advise not to give up as it sometimes does take a while to 'get the feel' and make 'good' bread though it would be rare that anything is completely inedible.
Good luck with your projects.
Farinam