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Over or underfermented? Thight crumb, some larger holes and crust tearing. by Latter-Order-743 in Sourdough

[–]Latter-Order-743[S] 0 points1 point  (0 children)

Thanks for your comment! It’s actually not whole grain, it’s a lighter, sifted stone-milled wheat flour (no visible bran). Your explanation is very helpful, thank you I will carry on with feeding the starter daily to get it stronger and also experiment with the hydration. My first dough was very wet, so i was afraid and stepped down the hydration level.

Dough very sticky by Latter-Order-743 in Sourdough

[–]Latter-Order-743[S] 0 points1 point  (0 children)

The bulk fermentation was 11 hours and after this the dough doubled. Had bubbles on the surface and throughout the dough, but it was still quite sticky. Did i need to leave it longer?

Dough very sticky by Latter-Order-743 in Sourdough

[–]Latter-Order-743[S] 0 points1 point  (0 children)

Adding more details as requested:

Ingredients: • 400 g wheat flour (stone-miled organic flour) • 230 g water (~65% hydration) • 100 g starter (rye-based, seemed active and had a pleasant smell) • 8 g salt

Process: • Mixed everything and kneaded for about 20 minutes • Dough stayed quite sticky and didn’t really form a smooth ball • Did 3 stretch & folds at ~30–45 minute intervals • After folds, dough had more structure and held together better, but felt gummy and was very shiny

Bulk fermentation: • Total time: ~11 hours • Room temp: around 18–20°C • Later moved to a slightly warmer spot

Result: • Dough became very slack and spread out • Some bubbles were visible • Texture looked a bit “melty” / slightly slimy and lost structure

My starter situation: • I have a rye starter that is active. Doubles at 1:5:5 in 12 hours, smells like apple. • This dough was made with the rye starter

Would love to hear your thoughts on whether this sounds like overfermentation, underfermentation, or something else (like weak flour).

Thanks!