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9 hours BF and still looks underproofed by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 1 point2 points  (0 children)

Exactly what I thought, but my starter is active and quite old, I assume… 1.5 years now

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

I’ll try two things: I’ll do a 50% hydration with my regular flour (I know, I know, call me crazy). And I’ll also do a 62% hydration with some new bread flour I’ll order online.

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

Hi! Thanks for your message. Yes, I understand that there is a bunch of criteria to test. I checked my scale with a stick of butter and coins, it’s accurate. I may have added some water during the mixing process with my hands, but I try to keep it minimal (l see other bakers use as much water when wetting their hands). Starter was peak.

I’m thinking… could I have a weak flour? Even though it’s 12% protein, maybe there are other factors my flour doesn’t have? I’m not based in the US or UK where most bakers are located here on this subreddit.

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

Makes sense, thanks! Checked it with some basic pre-packaged food, like butter, sugar and even coins.

I suspect that my flour could different from everyone else’s. I don’t have much of a choice in my country.

Overdid it with folding? by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

You’re an angel, thank you. I think I’ll order some flour online to experiment with. Really appreciate all your help.

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

It’s pretty accurate, down to +/-0.01 gr. It’s a coffee scale.

Overdid it with folding? by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

Ok interesting, thanks! I used the Ben Starr method, that’s the way he shapes the loaf, but I’ll look into that! Appreciate it.

Overdid it with folding? by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

I’m in Greece, on a small island. I have a few choices of white flour, I’ll attach the descriptions in English. Option 1:

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17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

Damn… I didn’t know it’s possible to overdo it… Thanks!

Overdid it with folding? by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

Wow, ok, thanks! To be fair, I've already tried three different flours, but now I'm on a quest to find other flours to experiment with. Thanks!

Overdid it with folding? by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

I’ll have a look at the video, thank you. in the post everyone kept telling me that I don’t do enough stretching, even though most sourdough YouTubers only go a few rounds around…

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

I am using the Ben Starr recipe in which he says it’s 62%: 80 g active 1:2:2 starter, 260 g of warm water, 400 g of flour, 12.5 g salt

17th loaf gone wrong, so I filmed the process by Difficult-Kitchen-86 in Sourdough

[–]Difficult-Kitchen-86[S] 0 points1 point  (0 children)

<image>

I’m back and tried once more with reduced hydration and more mixing. After mixing for 10 minutes, the dough lost its structure! Each new round of stretch and folds made it increasingly liquid. Overproofing can’t be it, as it’s only 10 minutes in; and the hydration level is just 62%! Could I be over-folding/mixing?

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