Hi all,
This is my 2nd ever loaf using the perfect loaf beginners recipe – https://www.theperfectloaf.com/beginners-sourdough-bread/
Followed exactly except for extending the bulk fermentation to 5.5hrs due to my room temp being 22 degrees.
Both times I’ve used this recipe the dough has been very wet almost to the point of being unmanageable. It’s impossible to shape and when left on the counter just sploots out into a big blob. Scoring even after an overnight cold proof is impossible.
The recipe says hydration is 72% which is supposedly okay for beginners, is this actually just not the case? Not sure where I’m going wrong!
by Low_Macaron5353
6 Comments
As an aside, the texture is still quite gummy. Could it still be under proofed after 5.5 hours BF or could this be because of the hydration too?
What I see is a very nice bread.
I found that with commer yeast, I can do much higher hydration than I can do with sourdough. So after a few not very good loaves I started at 65% and now I’m doing 70%.
Perhaps your flour is the issue. You need 12% or more if you are a beginner. Perhaps you need to work your dough more to develop a strong gluten structure.
As for gumminess, to me, it has only happened when I didn’t bake it for long enough. Alternatively, it can happen if your bread has not cooled down enough. I suspect that a lot of novice bakers, who are used to square bread from plastic might find sourdough gummy.
Hi. Apears a lovely loaf. Gumminess is a subjective thing. Sourdough compared with commercial bread might be considered ‘gummy’ by the uniniiated.
Your diugh is very wet this takes a bit of getting used to. As contrary as it sounds wet yuor fingers in cold water to prevent sticking.
However I feel your dough is over wet. Suggest you hold back 25g water so that after mixing your dough ispullingfree of the bowl as you knead rather han stick to you and the bowl. Add water as needed to reach this state.
Stretch and fold more to svelop gluten
Happy baking
Play with the hydration. I experienced the same thing the first time I tried that recipe. I like to do 1:2:3 starter:water:flour. Alternatively, if it’s looking that wet after the stretch and folds I’ll use a towel to cover instead of plastic wrap.
It looks great!!!
My dough looks just like that? How did you turn the second pick into the first picture?
I always just end up throwing it away in frustration…