I used to Alexandra’s kitchen recipe. I used grams and it seemed veryyyy wet to me. I did extra stretch and folds ever 30 minutes for a total of 5 rounds in 2.5 hours last night. I went to bed around 11pm after last stretch and fold, (accidentally slept in to 7:00am), let it ferment on the counter in my house at 70* this morning the top looked smooth and had large bubbles and poke test seemed good. I dumped it to preshape at 7 and it looks like this after a little shaping. Should I let it sit longer? It’s stretchy and bubbly, Should I shape and throw a Hail Mary it’s ok? And throw in the fridge? Is it trash? I’m having such a hard time reading my dough! Ty for your help!
by Mommaroo20
14 Comments
It is a very hydrated dough. Shape it and rest it and bake it and see!
You need a stronger starter. Mix together, and proof, a poolish mixure with the starter, water, and flour – first; if necessary. [ And sift your flour, as you are preparing it for mixture. ( So that we dont see a clumpy ball of dough ) ]
It looks like it may be slightly over proofed, but just a guess. Bake it and find out!
I bet it will still taste great! Absolutely DO NOT toss it!
This looks great, in the spectrum of 🤷🏼♂️
It’s art more than science, learn to love the voodoo huh! moments. It’ll prob turn out just fine after a shape and rest and bake, then you can chalk it up to well that was odd
It looks like it’s well fermented. Looks like it could probably use more strength. Taking a quick look at the recipe, it’s about 75% hydration, depending on starter amount, which would require some strong flour and/or experience. I’d be intentional about adding little tighter shaping than normal, cold proof it, and bake it up. I’d expect it to be super tasty, but a little shorter/flatter than instagram would tell me is ideal 😅
Sourdough “recipes” you find on the internet don’t warn you that their high hydration may be difficult to handle. This leads to worries about the dough. Use wet hands to shape your dough, instead of flour, and bake. I look forward to seeing the results.
That’s how my dough also looks and I thought it IS supposed to look like that. 😅What’s wrong with it exactly?
That’s how my dough also looks and I thought it IS supposed to look like that. 😅What’s wrong with it exactly?
Your environment is crucial to making a good loaf. Recipes should never be followed to a T because of that. As for hydration, start with about 25-50g less than what the recipe calls for, and add more as needed (sometimes you might even need more than it calls for). That being said, sourdough is definitely a wetter dough than most bread doughs. However, your dough should not be so wet that it sticks (and yes, it can stick to parchment paper). Tacky to the touch, but your finger should be clean after.
Your loaf still looks fine. After the cold fermentation, it’ll firm up a bit more. Even if it turns out weird after baking, it’ll still be delicious.
I do 8 hour bulk fermentation. Always looks like that before I shape and put it in the fridge
I would definitely bake it! I would note, however, that your stretch and folds are technically part of bulk ferment so you are at about 10.5 hours, not 8. Bulk ferment time starts when you add the starter to the dough.
Looks like you’re on track for success.
Looks nice and bubbly