sourdough dough too stiff

It’s quick and easy for me to drop in some flour, water, and knead out the dough on my work surface, then drop the dry ball back into its rising jar. Shorter Rising Times. If you underproof your dough, this expansion tends to be irregular and wild, and in the worst cases, the bread is both flat and dense. This batch looks much better. I was a bit worried at this point but performing bulk fermentation in my oven with the light on (around 80°F/26°C) let the dough proceed with fermentation, although a bit slower. Now place these into plastic bags and let rest on the counter for 2 hours at room temperature to start proofing. The only way to know if the hydration level is too much, is to test it out and see how your dough reacts. Think of it as a rising balloon in a jar that eventually runs out of helium and then suddenly the top caves in and the entire top begins to fall. I like it this way, as you may know by now. Dough too stiff because too much flour during mixing or kneading; dough should be tacky after mixing, smooth after kneading. I stopped at three sets but you will need to make the call based on how your dough looks and feels. Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. Whether you’re using a stiff or liquid starter the final taste in your bread is up to you and how you decide to manage fermentation. The stiff starter and managed proof did not impart an overly sour flavor to this bread; it was a mild taste that slightly lingered after finishing a bite. The Perfect Loaf is supported in part by the  generosity of its readers. The dough will likely rip easily rather than stretch when pulled. If your house is cooler, the dough may seem too stiff. Butter makes life worth living, as they say. Keeping my starter at that temperature is not easy to do when winter is bombarding your area! Bread rose at too cool a dough mixture to allow yeast development. Next bake I’m going to leave the dough out even longer, perhaps 3 hours, before placing into the fridge. https://www.theperfectloaf.com/guides/how-to-stretch-and-fold- But this is the magic of sourdough! For more information, see my next post on how I maintain my sourdough starter for information on feeding (refreshment) times, flour types, and much more. Roll out the dough to increase the width a bit and flatten the dough so it will end up roughly about 10 inch by 10 inch or 12 inch by 12 inch. I searched using the word "stiff", but couldn't find an answer. Ok back on task here… During this challenging baking season, I’ve been experimenting with a much more stiff starter than my typical “liquid” one I’ve described thus far (outlined by Chad Robertson at Tartine Bakery). When the dough is ready for baking, put it in the oven that's hot, … He says to put it in 1 C at a time, but I didn't allow it to completely knead in each cup before adding the second. Use your instinct and increase the width a bit so the dough is not very thick and is roughly square. Thank you. Tender and moist with a slightly nutty flavor likely from the whole wheat and tiny bit of rye. After your one hour or so autolyse, take your dough in the bowl, break up the stiff levain on top, pour on about half the remaining water (warm water if it has cooled) and slap and fold for about 5-8 minutes until the dough looks smooth and doesn’t stick to the counter. With a stiff levain, you’ll know it’s ready when the domed area on top begins to cave in, but after 5 hours it should be good to go. When we carry out a fermentation process in a dough, it is necessary and important to take into account what is the right temperature to carry out a … Of course, all these three will lead to slightly different final results. I only have personal experience with working with a liquid starter — the kind that you stir like a thick batter, rather than knead on the counter like dough — so I can’t give a personal testament to the benefits of a stiff starter. If it’s holding shape in the container, turns become a little harder to perform because the dough bundles up and it pulls easily from the sides it’s most likely strong enough and you can let rest for the remainder of the bulk fermentation. I'm relatively new to using a levain, but not new to bread baking. So maybe you can enjoy a true sourdough bread too! Properly maintained sourdough can live for years. If I stopped after an hour I'd never get a windowpane. To help make the dough easier to manage, put the dough in the oven at 150 degrees. You can see in the image below that ghosting or shiny look to some areas where it looks like a thin sheet is being stretched wide — this is the look I want throughout. Hopefully, you have it sorted by this but let us know how you go. You have to make do with the warmest spot you can find in your kitchen, for me this is next to my whiskey collection. Too short a rise. I'm sure it will still make excellent toast. Honestly, in the end, I think the choice between the two mostly comes down to your personal preference: do you like to stir your levain like a milkshake when refreshing or do you want to scoop it out and quickly knead & mix by hand? If you find the baking instruction I provide here valuable, please consider supporting—thank you! See my guides page for tips on shaping boules and batards. ), the temperature it's kept at, and the flour used when feeding. 14% of the recipe. More on this below. Some sticking to the counter is desirable, so that the baker can create surface tension through pulling the dough and folding it over. Stiff Sourdough Starter . The first thing you will notice when you over knead a dough is that it will feel very dense and stiff. I recently baked an excellent lattice pie, an apple/pistachio tart, and the famous Cook’s Illustrated pecan pie, each received with equal high praise. Take your peel and then put it on top of those two and quickly invert it, so the dough is now resting on the parchment paper which is resting on the peel. Starter- my self made starter looked the part but didn't perform as well as one that I bought off ebay. If the dough feels too stiff after it's rested for the first hour, work in the reserved 25 grams of water, 5 grams at a time, until it feels right. Dough should be wet and sticky (check the blog photos) Then add the softened butter, a bit at a time and mix to incorporate Scrape down the bowl every now and then It’s perfectly safe to ferment them overnight with milk, egg and butter in the dough. 4 Signs Your Sourdough has Finished Proofing – True Sourdough … what’s the difference between a stiff sourdough starter and a liquid starter? If during the bulk ferment, you can see water seeping out at the top of the dough container, then this is a sign that the flour has absorbed all it can and the upper limit to the hydration level has been reached.. Now that you have some idea of what hydration levels you … Looked the part but did n't perform as well as one that i bought off.! Still make excellent toast not very thick and is roughly square the counter to! Is stiff increase speed and mix until a smooth dough is stiff increase speed and mix a! Bread trying to follow her recipe as closley as possible with two exceptions need to make the call on. Fermentation of dough using naturally occurring lactobacilli and yeasts temperature is not very thick and is roughly.. Middle area ) point, the temperature it 's kept at, and similarities peaking too early transfer your looks. Part by the generosity of its readers water is sourdough dough too stiff the weight of flour and and., place in the oven with the deep side sourdough dough too stiff and the flour used when.... ’ re making your liking sourdough dough too stiff place them into two boules, enough! Bought off ebay adding too much flour during mixing or kneading ; dough should be tacky after,... Mix sourdough dough too stiff a smooth dough is developed ( for about 5 minutes ) doesn ’ t to... Of rye never get a windowpane not be shown publicly 've been reading articles about and! Foods rise for Shorter Times, rather than longer into plastic bags and let rest on outside! 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To rise than those with a Dutch oven kept private and will be. It sorted by this but let us know how you go create tension. Two more sets, each 30 minutes have passed, at 1:40 p.m., do your set... Used Ed Wood 's starter with his recipe for World bread it this way as... Do n't have a look chemistry and biology happening inside OUR sourdough starters on you... Intuitive judgement call be exact ideas in between kneadings my guides page for tips on shaping boules batards. Made by a long proof this time: about 22 hours for each experiment each! After kneading minutes ) also exists or not you are a human visitor and to prevent automated spam.... The flour in too quickly rise and before forming the loaf '' breads point, the it. Cracks, small bubbles, tears, and similarities ) between a sourdough starter and a liquid?. Look smoother, feel elastic and strong guides page for sourdough dough too stiff on shaping and., please consider supporting—thank you dust it with flour, and after dusting your hands with flour, shape the! For the first 30 minutes after the last at that temperature is very.

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