February 18, 2021 - 12:27pm
elastic sourdough bread
I am new to making sourdough bread, i find it very fascinating
above is my third try, i am not sure if this is how its supposed to be, or if its under proofed
the texture is a little elastic, flavor is good
i am following Babish's recipe ,
I took some dough after adding salt and set it aside to check the rise level, after 4 hours the dough has risen about 60% more, that's when i placed it in the fridge for overnight proofing.
Do i need to wait more ? is it under proofed / over proofed / something else ?
thanks
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hi Mike.
I think you will make better progress if you go to a Community Bake that featured Kristen of FullProofBaking. I recommend this one because many new SD bakers had great success with it. Here is the link. There is loads of information available n the original post. Also the post by participating bakers can also be very helpful.
https://www.thefreshloaf.com/node/61572/community-bake-featuring-kristen-fullproofbaking
Should you decide to bake this bread, post your results with as much detail as possible. Myself and many other bakers monitor this post and will be happy to help.
thank you for the reply, will try following Kristen's post next time i bake,
regarding the temperature, i took measurements of the oven (where i kept my dough) and the dough itself,
oven was on 26 (Celsius0 and dough was measured at 20-23 degrees (varied through-out the process)
regarding the starter its been growing a month and takes about 16 hours to double i feed it 1:4:4.
im not sure though how to check the strength of the starter
At what temp is your starter when it doubles after 16 hr?
at about 20 degrees,
room temp where its stored is 19
At 20C (68F) 16 hr sounds like a long time to double. You may want to work on building up your starter’s strength.
can you buy some whole grain rye flour?
Can you raise the temp to 26C?
I started growing the starter at jan-18 (about a month ago)
I feed it once a day a mixture of 50% whole wheat and 50% spelt.
I have been trying for a week 1:4:4 before I did 1:2:2
never saw it rise more then twice the size, also i was expecting a dome to form but throughout the rise the surface is pretty flat.. (attaching images below)
including today, I have done 4 bakes (once a week) and all came out the same..
I have rye flour, regarding temp I'm not sure how to raise to 24.. ill try to figure it out
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(ignore the high read on the temp reader - it was when I was checking oven temp for proofing)
Mark, you might try reducing the hydration and observing the rise. Lower hydration should increase the rise since the gluten will be stronger. A starter that doubles in 16 hr at slightly warm temps is not an indication of good activity.
Maybe try 5:8:10 (80% hydrated), using whole rye. In warm temps (~78-82F) your starter should reach maximum height in 6-8 hr. Although, that is a rough estimate. My starter is well established and active. It will consistently triple in 4 hours at 80-82F. It is not necessary that your starter be that active, but 16hr to double seems sluggish.
Whole rye will bring loads of microbes to your starter. I contacted Bob’s Red Mill and they assured me that their whole rye flour is 100% extraction (nothing is removed from the flour). Something like THIS.
I had another go, and this time it came out good (i think)
Not sure if it is related, but i changed the flour i was using for the bread, with one that has a higher protein content
from 10% to 15%, also placed starter in warmer location.
thanks for all the help !!
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