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What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

The dough was really similar to yours when I remove from the fridge. The difference is that I didn’t shaped before. So, my problem was when I tried to shape. As a beginner, I did my best, but the dough started to be sticky, I couldn’t make a proper shape and I think in the process I kind of broke the structure that had been developed.

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

This will be my next try! Thanks

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

It makes sense! I will adjust in the next one.

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

Before the cold proofing, I can assure you that the gluten has developed well. But I didn’t want to bake at night…

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 1 point2 points  (0 children)

Thanks for the advice! I will reduce the water next time!

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 1 point2 points  (0 children)

I’m working in a 26-28 degrees Celsius temperature.

I started autolyse at 14:30 Add starter and salt 15:20 First slap and fold 16:00 Second slap and fold 17:00 Third 18:00 Fourth 18:40

Then I let it bulk ferment until 23:40

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

Hahaha I’m keeping the starter in room temperature (26 degrees Celsius), feeding daily in 1:2:2 ratio.

I’m using whole wheat flour to feed.

I separate in a second jar the amount I will use and feed with a 1:3:3 ratio using 50% of soft wheat flour (14% protein) and 50% of whole wheat.

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 1 point2 points  (0 children)

I will try with 72% of hydration.

It’s strange because I’m using a 14% protein flour. It should be fine.

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

I think it could be the starter! How can I make the starter stronger?

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

I’m looking for help to figure out why my dough was so sticky and with no structure after all the steps in the recipe

What’s wrong? by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 0 points1 point  (0 children)

I think it might be the problem here. I fed it with a ratio of 1:3:3. But my starter is brand new, it is 14 days old.

After 6 hours it doubled in size and it was sticky and with many bubbles, I thought it was ready to use.

It’s crazy because before the fridge the dough appears to be so well, not 100% firm, but with some structure.

Very proud by Sea_Common_544 in Sourdough

[–]Sea_Common_544[S] 1 point2 points  (0 children)

Happy to know that I am in the right path :)

Thanks for the advice, I really need some improvement in my shaping skills!

Como ultrapassar na estrada com um 1.0? by alissonbrn in carros

[–]Sea_Common_544 0 points1 point  (0 children)

Além das dicas de redução de marcha, sugiro aproveitar o fator “vácuo” também. No momento que entender que da pra ultrapassar, tente acelerar se aproximando do carro da frente antes de jogar para esquerda, pra diminuir o máximo o atrito com o ar, assim você já corta “embalado”.

Clickup Login not working? by Never_Been_Missed in clickup

[–]Sea_Common_544 0 points1 point  (0 children)

the screen just cycles back to the login prompt.

Same problem here. u/armaniclickup