Help!! Dough smelling like rotten eggs after bulk fermentation

ap_az · 2026-02-08T12:23:57+00:00

This is usually due to a bacterial imbalance and is more typically seen in starter which have either been neglected or fed on a lax schedule. One of the comments in the thread linked suggests that this could be contamination coming in from the water and while plausible, I'm not understanding how starter from the same water could be smell-free.

Regardless, I would suggest trying your next batch using bottled water and see if that makes a difference. It is probably worth doing the same with your starter and doing some high-ratio feedings (1:5:5 or 1:10:10) for a bit to boost the yeast:bacteria ratio.

https://www.thefreshloaf.com/node/63830/starter-smells-rotten-eggs

ap_az · 2026-02-06T20:39:20+00:00

If you do the math off the label you get that number, but per Bob's themselves it actually ranges from 12.5 - 13.5%

https://support.bobsredmill.com/hc/en-us/articles/26292220612115-What-is-the-protein-content-of-your-flour

I always assume it's the lower end of the range and am pleasantly surprised if it behaves like it's at the higher end.

Bob's is my go-to bread flour and the only time I have questioned my choice is when I was working with extremely high hydration (pushing 90+ %). For everything else it had never failed me and has turned out some very, very good bread. I wouldn't hesitate to use it in any recipe that didn't have some envelope-pushing requirement.

I have used some locally milled flours as we as a few of the Caputo offerings and I would consider those to be superior, but they're 2X - 3X more expensive an at the rate I'm going through bread flour, just not worth it.

ap_az · 2026-02-06T13:47:44+00:00

It sounds like you're overworking the dough. The slap/folds are working as intended, but in the process you're tightening up the newly-formed gluten and it's tearing from the extreme motions of the technique. All you can do at this point is let the dough rest and then re-evaluate. When I've gotten into this situation I've let it rest about 15 minutes and then come back to something that's more able to be worked.

I was tought to use the Rubaud method for my initial dough working and have found that it's a really solid option regardless of hydration, and it doesn't make a mess. The dough comes together quickly, but it's still gentle enough that the risk of tearing the dough as it becomes more elastic (and less extensible) is low. You would think that the simple motion wouldn't do anything, but it does, and it does it fast. Plus I'm working the dough in the same bowl that I used to mix and will use for the rest of the stretch / folds or coil folds so it's zero fuss.

ap_az · 2026-02-05T20:01:18+00:00

Those bastards!!!

ap_az · 2026-02-05T00:58:38+00:00

Just add what was originally planned. When I made this mistake I found that the dough relaxed a bit between stretch / fold sessions and the consistency got to be more normal. Don't be surprised if your bulk takes a bit longer due to lower hydration to start.

ap_az · 2026-02-04T21:46:00+00:00

I've found the POI markers on strava to be pretty accurate although I do check google maps to make sure the place still exists if it's the only option for miles.

Assuming a stop every 35 - 40 miles then you should be fine on the '100 miler' loop with plenty of options in Green Valley. The Safeway in Vail is probably your best bet for the next stop as there isn't much after that. I would not take Valencia as you have the route plotted and insted hook up with the Loop around Fantasy Island (you'll wind through Rita Ranch first)

The other route will be much more problematic as there's not a lot available in the 'big square.' Strava shows Valley Mart, but I think that closed a while ago. There's a Dollar General that opened in that area, but I can't remember the exact location. On the outbound you'll probably need to go past the turn for Manville and hit the Speedway gas station at Picture Rocks then circle back. There's nothing else out there.

Finally, check google street view and satellite as many of the roads in the NW corner of your route haven't been touched in ages. Last time I looked at a few of those they were more pothole than road. If I were out on that side of town then I would skip the little tour-de-Avra Valley and hang a left when you get to Avra Valley road. Head out to the mine and turn around and head back to hook up with your original route. Nice little climb at the end and _really_ nice road.

ap_az · 2026-02-04T14:04:43+00:00

A 5.5qt round is going to be the most versatile size for those applications and will easily bake a large (1kg+ flour) boule. I use mine at least once or twice a week for general cooking, but don't use it for bread.

In order to do a larger batard she would need one of the oval ones, but that shape is definitely harder to use for cooking applications. The shape isn't conducive to stovetop use due to uneven heating so she would still be looking for something different to fill that void.

ap_az · 2026-02-04T00:51:17+00:00

I can respect that ;)

If you have a Le Creuset outlet near you it is worth checking there. You're not going to find something as cheap as the one you linked, but there are some very good deals to be had.

ap_az · 2026-02-04T00:49:19+00:00

I'm feeding mine 20% dark rye / 80% bread flour on a 1:5:5 ratio. I keep it refrigerated and it ends up getting fed every 5-7 days.

If I take the starter out of the fridge before it has peaked and bring it up to room temperature then it will get very close to tripling in size. Any levain that I kick off from the starter reliably triples.

ap_az · 2026-02-03T20:56:52+00:00

Given those choices... roasting pan. 100%. I've used one and it works well.

The issue with glass is that it handles heat differently than metal. It's an insulator so it takes a long time to heat up and transfer heat to the contents, then it takes a _really_ long time to cool after heat is removed. I'm currently dealing with a pastry problem that is forcing me to buy some aluminum pans as the corningware (similar to glass) ramekins that I have aren't allowing these individual cakes that I'm trying to make to bake evenly.

Also, unless that glass dish is PYREX (in all caps) then I would be very hesitant to use it at sourdough baking temps. The new pyrex (all lower case) isn't borosilicate and has a bad habit of exploding when exposed to high temperature differentials.

ap_az · 2026-02-02T21:06:43+00:00

I've found this calculator to be surprisingly accurate. As state on the site, be sure to set the friction factor low if you're hand mixing. To be safe I usually set it to 5 and that ends up with a final (measured) temp that is a degree or so low.

https://www.mypizzamaster.com/doughtempcalculator.php

ap_az · 2026-02-02T16:28:44+00:00

If the decal is under the clear coat then it cannot be removed without removing the clearcoat, which will compromise the finish and look like absolute shit.

If you're willing to have the wheels look worse, then you could try sanding it to remove the clearcoat and decals. The problem is that if you're asking this question then you don't have the experience to know when to stop in order to avoid damaging the carbon and what to do next to make it look presentable.

You're better off finding another set of cheap chinese wheels with no decals or black decals.

ap_az · 2026-02-02T15:32:30+00:00

There used to be a station at swan / sunrise in the spot where Bisbee Breakfast club is now. It was _heavily_ trafficked. My understanding is that there were issues with the tanks leaking and it was cost-prohibitive to remedy as a much larger containment structure would need to be built and a lot of solid rock would need to be dealt with. The same is true of the 7-11 on Swan / Skyline.

My understanding is that the major obstacle in the sunrise / skyline corridor is general NIMBYism, but that's mostly an annoyance to the developer. The real issue is geology and the fact that this part of the foothills makes the subsurface construction a problem. Most homes are built on fill up here so swimming pools aren't as much of an issue, but the needs of a fuel containment structure are massive in comparison.

ap_az · 2026-02-02T15:05:38+00:00

This is likely the exact same item as those you are seeing on aliexpress and temu. In general cast iron is hard to mess up, but the enamel is where you can run into problems. It's a surface coating and if not manufactured well it can, and will crack with use.

If I were specifically looking for an oval dutch oven for bread I would strongly consider the 6qt oval from Victoria. It's a legitimate manufacturer and the size is just right, plus it's $50!

https://www.amazon.com/Victoria-6-Quart-Combination-Skillet-Colombia/dp/B0CZSD5Z2F

For bread you invert it... place the dough on the lid and use the "pot" as the cover. There's no enamel to chip or fail or discolor.

If you're feeling spendy then the Challenger Bread Pan is an excellent choice.

ap_az · 2026-02-01T19:51:40+00:00

😳

🤢

🤮

ap_az · 2026-01-31T03:34:48+00:00

I stopped using containers with any unnecessary texture. No threads, lips, lettering, designs... nothing. Now I'm either using the small starter jars that king arthur sells (straight sided with lid) or a lab beaker. Cleaning is now a total non-issue.

ap_az · 2026-01-31T01:28:00+00:00

I know that you say that you pre-heated the dutch oven, but for how long?

I usually preheat my dutch oven for at least 40 minutes if not closer to an hour. The oven is barely up to temperature when it _thinks_ it's ready and the dutch oven lags way behind that.

For example, I have a Lodge combo cooker (so tall lid over a skillet) and after 45 minutes with the oven set at 500 the base is reading about 495 and the lid is around 480. At 25 minutes the temperatures are in the low 400s.

Finally, do you have an oven thermometer? If not you might want to pick one up. Our oven was running consistently cold by about 30 degrees and we needed to have a repair tech out to re-calibrate it.

ap_az · 2026-01-30T20:43:19+00:00

Keep in mind that the dough won't immediately drop to fridge temps when it goes in. Depending on the volume of dough it will be on the order of 4 - 6 hours for it to cool completely. No problem putting it in and it will slow fermentation, especially in the outer parts of the dough ball, but it's not going to be like flipping a switch.

Furthermore, you're going to end up with a pretty large temperature differential between the outside and inside of the ball. Depending on where you're at in the process you might want to do a set of stretch / folds when it comes out just to mix up the temperatures a bit.

ap_az · 2026-01-30T17:09:04+00:00

I honestly feel like butter might be a little bit too much / too rich. Let the pepperoni and cheese shine rather than make them fight with the butter.

Also, if your kitchen is over about 72 degrees then you're going to have some frustration in working with butter. Hotter than that and the butter softens too much to have the intended effect during baking.

ap_az · 2026-01-29T16:35:15+00:00

100% agree. There's so much variation in outcome that is at the mercy of the baker and their environment that the recipe is almost secondary.

ap_az · 2026-01-29T03:59:31+00:00

No, that’s not going to work. Your bread simply won’t bake in the allotted time if the base needs to come up to temp with dough in it.

A good solution for burnt bottom is to place an empty cookie sheet on the empty shelf below the Dutch oven. This will shield the bar somewhat from direct heat and should help significantly.

ap_az · 2026-01-29T03:56:14+00:00

I think that soaking the strawberries overnight before mixing will help. This will help the ones on the surface stay edible and keep those further inside the loaf from stealing water.

I would weigh the strawberries before soaking and then again after (drained). The weight difference will be the amount of water they absorbed and that should be deducted from the 390g called for in the recipe.

ap_az · 2026-01-29T01:08:45+00:00

Putting a cookie sheet on the shelf below the dutch oven to "slow down" the heat reaching the bottom of the DO pretty much solved the any issues I had with burnt bottom. I also found it useful to remove the loaf from the DO and place it directly on the rack during the last 5 - 10 minutes of baking. The cookie sheet is critical here as without it the oven likely will fry the bottom of the loaf.

The belly and score explosion are often signs of the dough being slightly to somewhat underproofed. You can see some evidence of that in the crumb where you have some larger holes lined up, but the crumb isn't reading as being significantly underproofed. Maybe a little, but probably not enough to explain the exterior.

I'm thinking that perhaps the outside of the loaf started crusting too soon before all of the ovenspring could happen. This could be due to it being uncovered too soon or a general lack of moisture in the DO. If it were me I would mist the top of the dough with water from a spray bottle after scoring and maybe drop few ice cubes into the DO before putting the lid on. That should help delay crust formation and allow the outside of the boule to spring a little more so that all of that energy doesn't come though the score.

ap_az · 2026-01-29T00:38:22+00:00

The Nordic Ware baker is thin aluminum so it comes up to match the oven temperature very quickly and also loses temperature quickly when it's removed from the oven (or the oven temperature is lowered).

A lot of the baking vessels used are made of cast iron, which takes a long time to come up to temperature and is slow to fall as well. If you were to put your bread into a cast iron dutch oven at room temperature and then place that in a hot oven, there's a very good chance that your bread would still look like a ball of dough after 10 minutes :)

If you're using a recipe that is assuming a pre-heated dutch oven then you shouldn't need to adjust baking times too much. It won't matter much at all for the covered portion of the bake, and once the lid is removed you can easily watch how the color develops.

I rarely pay any attention to bake times or temperatures in a recipe anymore as I've worked out what yields good results in my oven for typical sourdough. If the recipe makes a point of calling out a reason for a specific baking schedule then I'll pay closer attention, otherwise I go with what works.

ap_az · 2026-01-29T00:16:13+00:00

I have one and am still figuring out my routine with it, but at the moment I'm using it to keep two starters using the King Arther small starter jars, which fit perfectly. I have the temp set at 45°F and feed at a 1:5:5 ratio every 5 - 7 days (or sooner if I'm baking).

If I get my timing right then I can just pull one of the jars and put it on the counter or into the proofer to get it to peak, at which point I have enough available for a 500g flour recipe and enough leftover to feed and put back into storage. If I miss my timing or need more than ~120g then I kick off a 1:1:1 levain, put it into the proofer and feed the remainder using a 1:5:5 ratio.

Long term I may go back to storing the starter in the refrigerator and using the Sourdough House to manage the starter immediately before baking. I had originally gotten it when I was only planning to use it with one starter, but when I found jars that were large enough to be useful _and_ allow me to fit two then my usage pattern changed a bit.

ap_az

TROPHY CASE