My dough isn’t staying together, I have no idea what’s up. Any thoughts?
Mixed levain at 9:30am.
Autolyze flour and water at 2:00pm
Mixed salt and levain at 2:30pm (more than doubled)
This video is my first stretch and fold at 3:00pm.
Recipe:
450g all purpose white bread flour
50g red fife
325g water
12g salt
Levain
30g starter
40g all purpose white bread flour
10g red fife
30g water
Let sit in oven with light on (about 26c)
by IAmTheAllspark
4 Comments
I always have trouble getting my levain and my autolyse to really incorporate, takes a lot of extra working (rubaud helps). Consequently, I no longer do the autolyse, just mix my wets, mix my dries, and then mix those together.
Just keep doing the stretch and folds every 30 minutes until it passes the window pane test
Hmm never had this issue. Here is what I do: i dissolve my salt in the water. Add half of the weight of flour and mix until it’s completely incorporated. I then add my levain and mix that in. When that’s fully incorporated I then add the other half of the flour. After that I leave the dough to rest for 30 mins.
I think the levain mixes in nicely because it’s roughly the same level of hydration as the dough at the point it goes in.
This happens to me with autolyse but only after I add salt. I used to autolyse, add levain, let sit for 30 mins, then add salt and without fail everytime it would turn ropey unless I did a bunch of mixing. I now only autolyse if I’m doing a high% whole wheat bread or if my levain isn’t ripe yet and I want to go ahead and get the flour and water mixed >.>