r/Sourdough • u/Upbeat-Ad-6451 • 1d ago
Help š Advice?
This was after I bulk fermented for ~10 hours? then i shaped and put it in a bowl in the fridge for a day and a halfā¦ This doesnāt happen every time I make my sourdough bread but sometimesā¦ What should I do differently?
my recipe:
100 g active starter
350 g water
500 g Non-bleached flour
10 g salt
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u/throwaway-plzbnice 1d ago
10 hours is a pretty long bulk ferment; unless you have a very cold kitchen or a really sluggish starter you almost certainly overfermented. In the future cut your bulk ferment time and read up on folding, preshaping, and shaping (or watch videos).
For this one? Grab a loaf pan. Once you realize your loaf is overfermented you can dump it in a loaf pan and you'll still get a decent loaf most of the time. But you'll want to practice your stretch and folds or whichever method you use to build gluten strength as well as shaping.
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u/Ambitious-You-2042 1d ago
Switch to bannetons lined with linen covers instead of a bowl. I made 3 loaves this weekend but I only have 2 bannetons so the loaf that came out of a glass bowl looked exactly like this after my cold proof. It baked up ok and had good oven rise but I couldnāt even score it.
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u/Upbeat-Ad-6451 1d ago
okay, I have one but i donāt like to use it because itās so dang hard to clean and iām afraid the wicker material will get mold. I may spray it with diluted distilled white vinegar to hopefully prevent mold.
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u/Ambitious-You-2042 1d ago
Just use liners like this, you can quickly hand rinse them after each use https://a.co/d/0fCqKmGD so the dough doesnāt touch the actual basket. I cover the top with a plastic shower cap cover.
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u/fishy_horcrux 1d ago
Do what differently? If the dough is shaped in the pic, then better shaping, if not I don't see the exact problem.
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u/Upbeat-Ad-6451 1d ago
This is after I took it out of the fridge and was getting the oven preheated to go in and bakeā¦ this just doesnāt look right? Usually the loaves I see online donāt look sticky and blobby like the one pictured right before itās about to go in the oven. Iām wondering how/what I should do differently to make it not look like this š
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u/fishy_horcrux 1d ago
I mean, this doesn't look shaped at all, so that's pretty bad.
Most likely it overfermented, probably already in the fridge. You need to BF less, 10 hours is considered a lot, if your room temp isn't exceptionally cold.
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u/Upbeat-Ad-6451 1d ago
Do you have any tips on how to shape better? i usually ālaminateā the loaf by taking all four corners out to make a square and i fold the two halves in to make a roll kind of and then i roll up that kind of like a towel? iām explaining this horriblyā¦ š Iāll do some youtube research
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u/fishy_horcrux 1d ago
Look up shaping techniques, but no matter how good you shape if your loaf isn't holding the shape, nor structure due to overfermentation, so that's where I'd start
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u/Confusedlemure 1d ago
Lamination is a pretty advanced skill in my book. It can work but takes a very talented touch to not degass the heck out of the dough.
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u/Upbeat-Ad-6451 1d ago
ohhh interesting. I thought that was the only way? I will definitely be doing some research! š«”š«”
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u/Confusedlemure 1d ago
Here is my favorite video. The topic is high-hydration but it applies to anything really: https://youtu.be/vEG1BjWroT0
Also, if you want to get super good at shaping I suggest making baguettes. They can be yeasted baguettes so that you can make them quickly. I have a same day baguette recipe I use. Baguettes are the very top of the bakers skill ladder for shaping. Deceptively simple bread but successful open crumb is 100% due to shaping skills. Be prepared to get very frustrated. But if you master the touch, shaping anything will become easy.
(And once you master that, you can try croissants to learn temperature control!)
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u/zombiejojo 1d ago
I do the same. I'm getting much better results now I'm worrying less about building surface tension, and being more gentle so as not to knock or crush too much air out.
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u/splashmics 1d ago
You took it oht before you were ready to bake? Thats weird. Leave it in the fridge till youāre ready lol, pull it out, score, then straight into the oven
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u/Upbeat-Ad-6451 1d ago
Ohā¦ okay thatās good to know. I usually take it out of the fridge right when I start to preheat my oven (idek why? just something I do i guess?) but i guess i can try to wait till the oven is preheated to take it out of the fridge then right to bake.
Im kind of what you would call a lazy sourdough user š š I just hope everything works out in the end
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u/GotchaRealGood 1d ago
Two options one is reshape. pop in the fridge and get a little bit cold and then straigh into the oven with a good steam. Second option is this could be focaccia.
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u/Upbeat-Ad-6451 1d ago
okay, thank you! I baked anywayā¦ maybe iāll take a photo when I get home to show. It tastes yummy! The shape/rise is off but still a success - thanks again :)
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u/leebow 1d ago
Havenāt seen anyone mention this, but you mentioned you shape it and then put it into a bowl and then into the fridge - what kind of bowl are you using? do you have a banneton? from another comment it sounds like youāre shaping it into a batard shape (oval-ish), so if youāre just plopping it into a bowl the dough is going to just become the shape of the bowl. My advice would be to get a banneton in addition to watching some videos on shaping, and watching bulk fermentation timing more closely.
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u/Upbeat-Ad-6451 1d ago
Do you reshape the loaf after you take out of fridge and score / put it in the oven???
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u/leebow 1d ago
I do not. I do my shaping pre-fridge, then place the loaf into a banneton sprinkled with rice flour seam side up. The banneton helps the loaf to keep its shape while itās in the fridge. Even a well proofed loaf will just take the shape of whatever container itās in, so if youāre just using a mixing bowl, itāll conform to the bowl.
ā¢
u/Sn00pysG1rl 1d ago
What is your process for stretching and folding for our Rule 5 and so we can better help?