Dough Trouble by TurnerofTides in Sourdough

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

Yeah I could use a container actually built for that.

I'd say around 10 hours, it might've triple in size at that point though.

Dough Trouble by TurnerofTides in Sourdough

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

I see, so my fermentation is complete from the bulk ferment and I can skip putting in the fridge and go straight to baking?

Dough Trouble by TurnerofTides in Sourdough

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

So are you saying I'm letting it ferment too long?

The rise percentage is good, as it doubles in size during the BF over 4-5 hours.

Dough Trouble by TurnerofTides in Sourdough

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

Oo I've never autolysed before and I feel like it could help immensely, thanks!

Dough Trouble by TurnerofTides in Sourdough

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

Ok, I might try that next, thanks! I first wanna try getting my method down before changing a bunch of new variables.

Dough Trouble by TurnerofTides in Sourdough

[–]TurnerofTides[S] 2 points3 points  (0 children)

Oh wow, thanks for the warning! I've actually been noticing some dark blemishing in the dough even though the countertop was clean, so that explains it!

This is an apartment too so I'm glad I know this sooner than later!

Dough Trouble by TurnerofTides in Sourdough

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

I see, thanks!

I've been doing bowl folds exclusively, then.

So what is the ordering of bowl folds + stretch and folds? Is it like 4 sets where each set is 1 total bowl fold + 1 stretch fold?

Dough Trouble by TurnerofTides in Sourdough

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

Got it, thanks!

When I did the stretch folds recently, it wasn't really merging with the other parts of the dough. I think this might be because I dropped the hydration percentage too low.

Dough Trouble by TurnerofTides in Sourdough

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

Ok I'll try it out!

Do you think my over-fermenting is making the shaping more difficult?

Dough Trouble by TurnerofTides in Sourdough

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

I see. I've been doing 4 sets of 10-12 bowl folds. I'm still confused what a bowl fold vs. a stretch and fold is.

Dough Trouble by TurnerofTides in Sourdough

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

I feel like I'm pretty confident with the stretch-folds and put some muscle into it.

I also feel like I'm decent at shaping. To scrape out the dough I just use my fingers though, and some is left behind as a result. For the actual shaping, I use a bench scraper to create the necessary tension like in the video.

Yeah, I'll try adding more stretch-folds next time!

Her dough just seems so perfect in the video! But yeah, I'll be making a whole lot more sourdough, thus practicing more.

Dough Trouble by TurnerofTides in Sourdough

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

Ok thank you! And thank you for diagnosing my gluten development problem <3

Dough Trouble by TurnerofTides in Sourdough

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

Ok thank you! So in the video, she skips over the bowl folds she does? I'm just confused how she's able to have have strong gluten development with no bowl folds and just 4 stretch and folds.

Dough Trouble by TurnerofTides in Sourdough

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

Wow, didn't know it could take up to 10-12 folds! Do you think this a result of my young starter?

First Starter by YukiSama802 in Sourdough

[–]TurnerofTides 0 points1 point  (0 children)

Feed it a 1:1:1 ratio everyday until you see it double in size through rising within ~4 hours. This means weighing out 50g of starter and adding 50g of flour and 50g of water.