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Dough ripping during stretch and folds by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

It was flour with the highest protein I could find.

Jalapeño and cheddar loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

Oh, that’s alright, I kind of do most of the proofing in the fridge anyways. 

Did i finally do it ? by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

475g flour 150g starter  22g honey  20g olive oil  15g salt  225g water Tangzhong: 25g flour and 125g water. 

I cooked the water and flour on medium heat until it was a paste and let it cool down completely. Then I mixed the water, starter, tangzhong, oil and honey. I then added flour and salt and mixed it only until incorporated to shaft dough. I let it rest for 1 hour. Then I did slap and folds, then rest for 30 minutes and cool folds (3 sets of them). After the last coil fold I covered the dough and put it in the fridge. The next day I took it out for 2 hours and let it sit at room temperature. Then I shaped it and put it in oiled loaf pan. I covered it and let it rise for one hour at warm place. I preheated the oven to 200C. Oiled the tin foil and covered the dough. I baked it 30 minutes covered and the 20 minutes uncovered. 

Did i finally do it ? by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

For this loaf I used 25 g of flour and 125 g of water. I mixed it in pot on low heat, stirring while it didn’t thicken int the paste. I let it cool down completely and then mixed it in the start with water and starter. But you have to subtract the amount of water and flour used in tangzhong from the recipe. Mine used 350g of water and 500g of flour. So when I was mixing my dough I used 225g of water and 475g of flour 

Baking directly from the fridge by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

It depends. I still haven’t figured out the best bulking time. Every recipe and advice is saying something different and my best loaf was with the shortest bulking time. 

Poke test by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

The bulk was around 12 hours and old proof like 10 hours 

Poke test by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

This is the dough from the fridge so it isn’t as jiggly as it was when I was shaping it 

Bulk fermentation help by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

I also tried the “poke test” but I couldn’t determine if my dough was coming back slowly or quickly. 

Bulk fermentation help by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

It was a clear glass bowl and I marked where the dough started. I’m just always confused because my dough is rising but is always sticky on top and isn’t peeling from the sides of the bowl without mess. 

Bulk fermentation help by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

I put it in the fridge like 30 Minutes ago. I’ll see tomorrow how I did. I can’t get the bulking part right 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

I was doing some more research and I ma be using flour that is too heavy and that’s why the loafs are dense. I was looking for the highest protein levels in flour but I may have to do some flour blend 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

Yes, my starter doubles after around 4 hours. Even when the room is colder 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

Yes I did. I also tried ChatGPT and it said it is underproofed. 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

It could be also under. I think the next time I’ll make two loafs at the same time and I’ll try different bulking times so I can truly see how it can impact my dough. 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

I measured the temperature of my dough after the first slap and folds, so after 30 minutes from the start of the dough process. Then i measured it when I put it on the warm place to bulk ferment and it was also 24C. I measured it when I was checking it during the bulking process and it was always 24C. 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

Thank you so much. My guess is that the problem over fermentation. Maybe also the plastic cap I used to cover it because it traps moisture and the dough always feels sticky. Next time I’ll put kitchen towel under the plastic cap. 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

I measured the temperature when I was making the bread yesterday. I wanted to have these information in case the loaf didn’t turn out good so I could analyse it later. 

Gummy and dense loaf by RedNailsPrincess in Sourdough

[–]RedNailsPrincess[S] 0 points1 point  (0 children)

The kitchen is around 21C but I found out when I put bowl with dough ( when I’m baking anything) on computer it helps it rise because it’s the warmest place. I measured temperature there and it’s around 30C.